Middle Eastern Themed Lamb Lunch
I didn't work today and when it came time to throw something together for lunch, I didn't want to get too fancy, but I WAS hungry.
I estimate there was enough food for 3 people when I was done cooking. So I've got a couple of meals for later in the week. This is what I came up with. The lamb (I still had about 12 slices left from the bbq'd leg of lamb I made about six weeks ago) and sides were served at room temperature.
If you like olives, use them in the couscous dish. If not, leave them out as I did.
Sun-dried tomato and feta couscous
Sun-dried tomato, feta and kalamata olive couscous - serves 3
1 cup chicken stock
1 cup fine couscous
1/2 tbsp olive oil
1 clove garlic, finely minced
2 tbsp sun-dried tomatoes, finely chopped
2 tbsp kalamata olives, pitted and chopped (optional)
pinch (1/8 tsp) red pepper flakes
salt and pepper
1/4-1/3 cup crumbled feta cheese
3 wedges of lemon
In a medium saucepan over medium heat, saute the garlic and red pepper flakes in olive oil for a minute or two. Add the sun-dried tomatoes and saute for a few minutes more. Add the chicken stock, and olives, if using, and bring to the boil. Add the couscous, stir well. Turn off the heat and let stand covered for 5 minutes.
Fluff with a fork and add the crumbled feta cheese. Season with fresh ground black pepper and salt, if needed.
Provide a wedge of lemon for each person to squeeze over their couscous before digging in. You'll appreciate the slight citrus tang.
It's hard to believe that I have never made bacon wrapped asparagus before. With a half dozen (there ended up being 7) stalks of asparagus left in my fridge, that I hadn't used for the "Not So Cheap Asparagus Soup", and some bacon from my freezer, I came up with this veggie side. You'll note that I went easy on the bacon, and only used half a strip for each stalk of asparagus. Just a taste of bacon is plenty. :)
Bacon Wrapped Asparagus
Bacon-wrapped Asparagus - serves 3, with 2 asparagus stalks per person, as a veggie side
6 asparagus stalks, trimmed
3 strips of bacon, cut in half
salt and pepper, as needed
vegetable or light olive oil for oiling the exposed areas and tips of asparagus
Preheat oven to 400 deg F.
Peel the bottom 2-3 inches of each stalk of asparagus especially if they're particularly thick. Starting about an inch from the bottom, wrap each asparagus stalk with a strip of bacon. Lightly rub some oil over the exposed parts of the asparagus especially the tips. Season with salt and pepper.
On a raised rack (so the bacon doesn't sit in its rendered fat) over a baking sheet lined with a sheet of aluminum foil, bake for 15-20 minutes or until the bacon is crispy. Turn over after about 10 minutes.
By the way, dessert was a Snickers chocolate bar, as the "Strawberry Sponge Flan" went to its new home yesterday. (I had a wedge for quality control.)
I estimate there was enough food for 3 people when I was done cooking. So I've got a couple of meals for later in the week. This is what I came up with. The lamb (I still had about 12 slices left from the bbq'd leg of lamb I made about six weeks ago) and sides were served at room temperature.
If you like olives, use them in the couscous dish. If not, leave them out as I did.
Sun-dried tomato and feta couscous
Sun-dried tomato, feta and kalamata olive couscous - serves 3
1 cup chicken stock
1 cup fine couscous
1/2 tbsp olive oil
1 clove garlic, finely minced
2 tbsp sun-dried tomatoes, finely chopped
2 tbsp kalamata olives, pitted and chopped (optional)
pinch (1/8 tsp) red pepper flakes
salt and pepper
1/4-1/3 cup crumbled feta cheese
3 wedges of lemon
In a medium saucepan over medium heat, saute the garlic and red pepper flakes in olive oil for a minute or two. Add the sun-dried tomatoes and saute for a few minutes more. Add the chicken stock, and olives, if using, and bring to the boil. Add the couscous, stir well. Turn off the heat and let stand covered for 5 minutes.
Fluff with a fork and add the crumbled feta cheese. Season with fresh ground black pepper and salt, if needed.
Provide a wedge of lemon for each person to squeeze over their couscous before digging in. You'll appreciate the slight citrus tang.
It's hard to believe that I have never made bacon wrapped asparagus before. With a half dozen (there ended up being 7) stalks of asparagus left in my fridge, that I hadn't used for the "Not So Cheap Asparagus Soup", and some bacon from my freezer, I came up with this veggie side. You'll note that I went easy on the bacon, and only used half a strip for each stalk of asparagus. Just a taste of bacon is plenty. :)
Bacon Wrapped Asparagus
Bacon-wrapped Asparagus - serves 3, with 2 asparagus stalks per person, as a veggie side
6 asparagus stalks, trimmed
3 strips of bacon, cut in half
salt and pepper, as needed
vegetable or light olive oil for oiling the exposed areas and tips of asparagus
Preheat oven to 400 deg F.
Peel the bottom 2-3 inches of each stalk of asparagus especially if they're particularly thick. Starting about an inch from the bottom, wrap each asparagus stalk with a strip of bacon. Lightly rub some oil over the exposed parts of the asparagus especially the tips. Season with salt and pepper.
On a raised rack (so the bacon doesn't sit in its rendered fat) over a baking sheet lined with a sheet of aluminum foil, bake for 15-20 minutes or until the bacon is crispy. Turn over after about 10 minutes.
By the way, dessert was a Snickers chocolate bar, as the "Strawberry Sponge Flan" went to its new home yesterday. (I had a wedge for quality control.)