Greek Lamb....yum!

Another widely devoured crockpot recipe- try it! The flavor of the broth is so delicious and if you are not around during the day, this is a perfect dish to make while you are gone and when you return to your pot, and you have a half hour, at least, when you can add the last ingredients. Not to mention a side. Enjoy!

greek lamb with spinach and artichokes

Makes: 6 servings


ingredients
2 to 2-1/2 lb. boneless lamb shoulder roast
1 19-oz. can cannellini beans (white kidney beans), rinsed and drained
1 14 .5-oz. can diced tomatoes
1 Tbsp. minced garlic (6 cloves)
1/2 tsp. salt
1/2 tsp. dried oregano, crushed
1 14-oz. can artichoke hearts, drained and quartered
3 cups fresh baby spinach
3 cups hot cooked orzo (6 oz. uncooked)
Crumbled feta cheese (optional)
directions
1. Trim fat from meat. Cut meat into 1-inch pieces. In a 3-1/2- or 4-quart slow cooker stir together meat, beans, undrained tomatoes, garlic, salt, and oregano.
2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Stir in drained artichoke hearts and spinach.
3. To serve, spoon lamb mixture over hot cooked orzo. Sprinkle with crumbled feta cheese. Makes 6 servings.

Ahhh! The aroma of ale baked Beef / pork ribs!

Ale Sauced Ribs and vegetables



Such a simple dish to make and it's part of my week's menu. And, it is a crockpot dish! I was looking for one pot meals. I don't know why I thought I'd find something different than crockpot recipes. They're not.
The fragrance coming from the crockpot is too good to not share with someone!
3# beef ribs
1 bottle of dark ale or stout.
Two minced garlic cloves.
1 T shredded lemon peel
1 T dried rosemary
salt and pepper to taste
8 oz. small red potatoes, unpeeled
1 1/2 c peeled carrots
1/4 c cold water
2 T cornstarch
fresh rosemary
Put beef in a large self sealing plastic bag set in a shallow dish. Add ale, garlic, lemon peel, rosemary, s&p. Seal bag. Turn to coat. Refridgerate 4 hours or overnight.
Place potatoes and carrots on bottom of crockpot. Add beef ribs. Pour ale mixture over all. Cover and cook on low hear setting 8-9 hours or on high 4 - 4 1/2 hours.
Remove beef and vegetables from crock. Cover;keep warm. Pour cooking juices through a fine mesh sieve set over a heat proof bowl to strain. Measure 2 cups of cooking juices, adding water to make 2 cups. Stir together 1/4 water and 2 T cornstarch in a saucepan. Add 2 cups strained juices. Cook and stir until thickned and bubbly. Serve with meat, vegetables. Garnish with fresh rosemary.
Salad recipes come later! ;)
The photo I took of the ribs could be better, I know. I'm working on it!


This week's menus, were pretty good! Flavorful, hearty and warming. This week I served:
Hungarian Goulash
Home made Spaetzel
Malibu Salad
Corn
biscuits
ice cream

Turkey Cutlets with Pasta
Tossed Salad
Chocolate Pudding


Ale Sauced Pork Ribs and Vegetables
Tossed Salad
Biscuits

Greek Lamb with Spinach
A side of orzo

Mango slices and blueberries
Ale- Sauce Pork Ribs and Vegetables
Malibu Salad
Waldorf Salad
Herbed Italian Bread

Hungarian Goulash
Tossed Salad
Sauteed Mushrooms
Shrimp