On 5/6/08, whomeworry@webtv.net /Quick-And-Easy-Recipes@yahoogroups.com wrote:
Italian Lamb Casserole
1-1/2 lbs. boneless leg of lamb, trimmed and cut into 1-1/2 inch cubes
1/4 cup all purpose flour
2 tsp. olive oil
1 Tbs. plus 1 tsp. unsalted butter
2 celery ribs, sliced diagonally
1 onion, sliced
1 carrots, sliced diagonally
1 clove garlic, minced
3/4 cup plus 3 Tbs. canned crushed tomatoes, undrained 1 Tbs. plus 1
tsp. tomato paste
1/3 cup plus 3 Tbs. dry white wine
1/3 cup plus 3 Tbs. chicken stock
1 tsp. Italian herb seasoning
Preheat oven to 375°F. Dust meat lightly with flour, shaking off
excess. Heat oil and butter in a heavy nonstick skillet over medium high
heat. Cook meat 2-3 mins in small batches if necessary, stirring until
well browned. Transfer meat to a casserole dish. Add next 4 ingredients
to skillet. Cook 3-4 mins stirring until onions are soft. Add remaining
ingredients. Bring to a boil, scraping surface of skillet. Pour mixture
over lamb. Cover and bake 1 hr or until lamb is tender. If freezing
cooked food divide into freezer-proof containers in the amounts you will
use at one time, leaving enough space at the top to allow for expansion
as it freezes. Cool as quickly as possible to retain freshness. (Dairy,
egg and meat based dishes should cool in refrigerator.) Cover tightly
and place in freezer for up to 3 months. If using plastic freezer bags,
seal partially and press out excess air before sealing completely.
Reheating options: Preheat oven to 375°F. Transfer frozen food from
freezer container into a covered casserole dish. Place covered dish in
oven until edges are bubbly and center is hot. Or, transfer food to a
covered microwave-safe container and heat on high setting, stirring
occasionally, until bubbly. (USDA recommends reheating meats to 165°F
to destroy any bacteria.)Per serving: cals 503, fat 29.1g, 55% cals from
fat, chol 137mg, protein 38.0g, carbs 16.6g, fiber 2.7g, sugar 5.4g, sod
355mg, diet points 12.4
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Quick Vegetable Medley
1 lb. vegetable medley, (broccoli, carrots & cauliflower) 2/3 cup white
wine
2 tsp. fresh dill, minced
3/4 tsp. garlic, minced
2 tsp. fresh lemon juice
salt and pepper
Combine all ingredients in a saucepan and cook over medium high heat for
5-6 mins. Remove the vegetables with a slotted spoon and keep warm.
Bring the liquid remaining in the pot to a boil. Lower the heat and
reduce by 1/3. Pour over the cooked vegetables and serve.Per serving:
cals 59, fat 0.3g, 6% cals from fat, chol 0mg, protein 2.2g, carbs 7.3g,
fiber 3.1g, sugar 3.9g, sod 36mg, diet points 1.1
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Coffee Ice Cream
1 cup milk
1/4 cup ground coffee
1 cup sugar
3 large eggs, beaten
1/8 tsp. salt
1 Tbs. vanilla extract
3 cups half and half
Heat milk in a heavy saucepan over medium high heat. When bubbles form
around the edges of pan, remove from heat. Stir in coffee and half the
sugar. In a slow and steady stream, whisk hot mixture into bowl with
beaten eggs, whisking constantly. Return to saucepan. Add remaining
sugar and salt. Stir constantly over medium high heat 3-4 mins until
mixture is thickened. Stir in vanilla and 1 cup half and half and chill
in refrigerator. Strain through a very fine sieve or cheesecloth. Add
remaining half and half and freeze in an ice cream maker 20-30 mins
until frozen.serves 8.Per serving: cals 282, fat 14.0g, 45% cals from
fat, chol 143mg, protein 7.1g, carbs 31.9g, fiber 0.0g, sugar 31.3g, sod
94mg, diet points 7.3
