All right so my intention was to tell you about this delicious ground lamb sauce I made the other day with kale, and then talk about how tomato-based meat sauces are a gal's best friend for getting enough protein in every meal and eating your veggies like they're pasta. But the gods of sharing have looked down kindly upon me. In my quest to share with you, I have found something that could potentially save me lots of money.
I was searching google for this brand of strained tomatoes upon which all of my sugar-free, clean-eatin' sauces are based. And lo! Hark! Something that never dawned upon me smacked me in the eye. For stuff like this I can order online. What? I just don't think of food coming from the Internet. That's as absurd an idea as a baby coming from a stork. But, serendipitously, I may have found a wonderful resource to save money on at least one product that I buy all the time. I don't even know what it costs, but I think I'm saving at least $1.50 per jar buying from this place.
If that site is not sketchy, I'm totally going to start buying my bottled stuff from there. I will let you know! Anyway: Bionaturae Organic Strained Tomatoes are so swell and peachy keen and you should get to know them real well.
Ok, so back to the food I ate today and yesterday.
I started with about a pound of ground lamb, something I've never worked with before. I gave a little raw scoop to my doggie, because she'd never tasted it. She didn't die so I proceeded to cook some for myself. (JK, my dog is not the royal tester! I love her and I gave her the meat to make her happy.)
I started to brown the meat in a bunch of garlic and onions, which is how this greatness tends to being, regardless of the meat. Then, I got creative putting any spices that reminded me of India in there. (Really, most spices could remind me of india, you know, spicy country that that is... but I'm talking curry powder, cumin, coriander and a little turmeric.) For some reason I associate lamb with Indian food. There's likely good reason, but I really have no experience with either one. I was operating on faith and instincts. I put some red pepper flakes in, and when there was no more red on the meat, I poured in the strained tomatoes, tasted it, then added salt and pepper. At first it was kind of plain, but I let the sauce sit there for a while as I took a shower and did various other important things with my life.
At some point after it had been simmering for a while (I don't think you can really overdo it) I threw in a whole bunch of kale that I had sliced into thin, thin, thin pieces--almost like a seaweed or something. I put the lid on to wilt that down. At the time I was prepping this, I had two big, juicy breasts of chicken in the oven, along with 6-8 chopped carrots roasting in onions and spices. When the carrots were tender, I put those in with the lamb. If my fiance had not eaten the remaining golden raisins in the house, knowing they were my one and only treat, I would have thrown those in to get all plump and delicious. As it was, it was pretty amazing. Yum times 9 or 10.
No comments:
Post a Comment