Last night’s dinner was fabulous.
Unfamiliar ingredients: lamb shanks
While I have cooked lamb many different ways, this was unlike any lamb I have ever eaten. The shanks were seasoned with coriander, cumin, fennel, red pepper flakes, and saffron, and cooked for a long time, braising in pomegranate juice, chicken broth, thyme, and cinnamon, which may sound strange, but when it came out of the oven, it was just plain fantastic. The lamb was meltingly tender, and richly spiced. The mint leaves and pomegranate seeds added a bright finishing touch.
The lentil dish is herbaceous and hearty; I couldn’t finish my serving. This dinner screamed comfort food, but it didn’t feel like comfort food later in my body. I didn’t feel that familiar food coma coming over me. You know the one.
The Husband has practically begged me to make this again soon. Who am I to argue with those results?
Dessert was grapefruit segments with toasted pine nuts and honey. I added mint leaves because I had them. It was just the right finish to this rich meal.
Breakfast today was Quinoatmeal with Apple and Toasted Walnuts. Wow, was this filling, as well as tasty. I loved the texture of the quinoa and the oats together, and the apple, cinnamon, and walnuts added just the right amount of sweetness, spice, and toasty flavor.
It got me through most of the day, which turned out to be a good thing, because the afternoon quickly slid down the slippery slope to Chaos, as I dealt with grocery shopping, phone calls about insurance problems, and a dentist appointment for The Boy, which led to an abandoned late lunch salad on the kitchen counter. I inhaled that at 5:00 when I got home, and then realized I hadn’t photographed it. Now I am so stuffed, at 6:30, that I’m not going to cook dinner tonight. Thankfully, that’s okay, because these recipes make a lot of food. They say they serve 4, but they are so filling there’s no way I have been able to eat a “serving” of any of them. So the fridge is full of leftovers.
What this means is, I am going to have to switch up the order of things a bit. I have salmon in the fridge for tomorrow, so tonight’s scheduled dinner with tofu and Brussels sprouts will have to wait until Wednesday. So this two-week menu is quickly becoming a two-and-a-half week menu, I think.
Pretty sure no one will complain. See you tomorrow.