Saturday, September 28, 2013

A New Concoction: Chunky Brothless Autumn Stew

I've been trying my hardest lately to do more cooking and less shopping. Let's be honest, I like grocery shopping a little too much and it shows in our kitchen and pantry. And if I'm cooking more often, then I have a reason to invite my friends over to have supper with me.

I got a little creative in the kitchen today and I really liked what I came up with.

  • 1 medium sized carnival squash (This looks like a little green, white and orange striped pumpkin)
  • 2 bags of frozen steamer veggies (I had 1 bag of frozen broccoli, cauliflower and carrots, and 1 bag of frozen potatoes and green beans in a cheese/butter sauce)
  • 1 lamb shoulder chop (I wish I had used 2 chops instead of just 1, but that's in hindsight)

I cut the lamb shoulder into cubes and cooked it in a large pan on medium heat with oregano, basil garlic powder, and black pepper. I added a little bit of water to keep it from browning up too quickly.

While it was cooking, I pierced the skin of the squash 4-5 times with a large fork and microwaved it for 10 minutes. It was super hot when it came out of the microwave so you'll want to let it cool because you need to cut it in half and remove the seeds. After it's cooled, dice it up.

I drained off the little bit of water that was left with the lamb when it was done cooking, then added both bags of veggies and the squash. I covered it and reduced the heat to low and just let it simmer for about 30-40 minutes. I was cleaning house while I was cooking, so I wasn't in a big rush to get everything done so I could eat.

When it was all done, the squash had become soft and those weird little frozen cheese/butter "disks" had melted down together to a very light sauce. Everything had a little coating of it. It was even pretty to look at, because without trying, I got all kinds of autumn colors in there: yellows, oranges, some white, and just a touch of green. Altogether, this ended up becoming kind of like a chunky autumn-type stew but without the broth.

No comments:

Post a Comment