Three days ago I wrote the words, lamb, squash, and rice on the menu for tonight. Today, I have no idea what was in my head three days ago so making the best of what I think I was thinking. It is kind of like playing “Chopped” with yourself from three days ago. What came out was a nice combination but still in the 1/3, 1/3, 1/3 vein. Maybe some day I will remember what I was thinking. First bit was to cook the squash, we bought a butternut squash last time and why not just peal it, slice it, and bake it with some salt. 350 degree oven and 30 minutes later, done. Next for the rice:
- 1/2 onion, diced
- 1 C. Basmati rice
- 2 C. chicken broth
- turmeric
- garlic powder
- dried basil
- 1 C. frozen peas
- Salt and pepper
Saute the onion until translucent, add rice to toast. Once fragrant, add broth and spices. Simmer about 10ish minutes. Add the peas and simmer until tender. Done.
We picked up some super thinly sliced lamb at the Asian market the other day so I thought a quick saute with a bit of salty, herby sauce.
- 1 lb thinly sliced lamb
- soy sauce
- olive oil
- garlic powder
- mirin
- rice wine vinegar
- dried basil
Simply saute the lamb and then add the sauce and cook until a good consistency.
Working Dad Cooks 