I am in the mood for lamp chops. Who knows why? Probably because we can’t afford to eat out for a while and lamb chops is just something I rarely if ever do at home.

Atomic Boy is staying over this weekend again. It’s always interesting to see how well he and Ryne (Super Peanut) interact with each other. So while we are home there will be lots of video game playing. But I want to spend as much time as I can outside. Just been stir crazy so a good tromp through the woods or wandering around the beach would be lovely.

Cocido (Spanish Stew)

2 cans garbanzo beans (or chick peas)
4 pound stewing hen, quartered
2 pounds beef short ribs
1 pound smoked ham
5 quarts water
1 pound kale or fresh spinach, washed
2 leeks
2 large carrots sliced
2 tomatoes, diced
1 Tablespoon salt
2 Chorizos (Spanish sausages)
2 Tablespoons olive oil
1 cup chopped onions
2 cups raw rice
2 teaspoons Spanish Paprika
2 teaspoons tomato paste

If dried chick peas are used, wash them, cover with water and bring to a boil; cook 2 minutes, remove from the heat, and let soak 1 hour. Drain
Combine the dried chick peas (if canned chick-peas are used, add with the sausages) chicken, beef, ham, and water in a deep, large pan. Bring to a boil, skim the top, and cook over low heat 1 1/2 hours.

Tie the kale or spinach and leeks with white thread. Add to the pot with the carrots, tomatoes, and salt. Cook 30 minutes, then add the sausages. Cook 30 minutes longer.

Transfer meats to a heated platter, cover, and keep hot. Strain the broth, reserving all the vegetables and chick-peas; put on the platter with the meat.

Heat the oil in a sauce pan; saute the onions 5 minutes. Mix in the rice until translucent. Add the paprika, tomato paste, and 4 cups of the broth; cover and cook over low heat 20 minutes or until rice is tender and dry.

To serve the cocido, pour the remaining hot broth into a tureen. Arrange the meats on a platter surrounded with portions of chick-peas and kale. Heap the rice in a deep serving dish. The soup is eaten first, then the meats and rice. Serves 6-10

Acquired from World Wide Recipes


Spicy Squash Soup

2 1/2 tsp. Cajun seasoning
1 1/2 lb. Delicata or other winter squash
2-3 tsp. fresh ginger, peeled and minced
1 liter milk– use skim
2 cup sweet onion, diced
1 cup celery, diced
2 tbsp. minced garlic
4 tsp. olive oil (cut this back to a drizzle)
10 oz. frozen corn kernels
10 oz. frozen green beans
3/4 cup fresh basil leaves, chopped

Trim edges of squash, cut into four pieces, remove seeds.

Steam 12-15 minutes until soft. Scrape the squash from the skin into a blender, add ginger and 2 1/2 cups milk; purée. Sauté onion, celery and garlic in 3 tsp. olive oil
until onions are soft. Reduce heat to low, stir in Cajunspice mix. Stir for 30 seconds, add squash purée and remaining milk. Bring to a boil, simmer for 15 minutes.

Add corn and green beans and continue to simmer.

Stir in basil. Season with salt to taste.


3 Responses

    Mr. Energy… *chuckle*
    No…it’s the Aaron show…remember?
    He loves the outside, so he’s sure to run Ryne off for ya.

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