Lamb Chops and New Potatoes with Rosemary

By MightyMouse

 Last week I made lamb and potatoes with broccolini on the side. Some people think that cooking lamb is complicated but it’s actually easy. 

 P1010934-001

First, I squeezed the lemons to death with my bare hands!!!!! Watch out for the seeds. P1010939-001P1010945-001 

I plucked the mint leaves with my bare hands. I tried using the herb shaver on the scissors for the rosemary, but it didn’t work very well. So I pulled the rosemary limbs off with my bare hands!!!! My mom and I didn’t read the recipe properly and we added the rosemary too early. You are supposed to add it when you add the lamb. But it was still ok. Sometimes it’s ok to make mistakes in cooking.  P1010989-001

Then I threw the lamb into the marinade. The lamb changed color after awhile because the  acid of the lemons were kind of ‘cooking’ the lamb. It turned from bight pink to slightly golden brown. We turned the lamb over a few times, so that all sides would soak up the oil and herbs and get marinated.

P1010957-001

I used multi colored fingerling potatoes.

P1010973-001

P1010962-001

  While the lamb was marinating, I cut the potatoes with my bare hands….and a knife.

P1010975-001P1010982-001P1010984-001

And tossed them in the oil. At first I used the tongs, but then I flipped them with my bare hands (it’s important to wash your hands before you start cooking – especially before you start cooking this recipe).

P1010950-002

 While the potatoes were in the oven, I cut and washed some broccolini.P1010978-001

Never do this with your knife. Because your mom will yell at you. Also, it makes a cut in your cutting board, which allows bacteria to hide and it dulls the tip of your knife. My mom was so mad!!

P1010995-001P1010997-001

 After the potatoes cooked for 20 min, I put the lamb in the pan and put it back in the oven. P1010999-001

While the lamb was cooking, I boiled water with salt and cooked the broccolini (for just a couple of minutes) with my bare hands…no, not literally…I used snow mittens…no….I used oven mitts.

P1020003-001

The recipe doesn’t have any salt. So the lamb was a little bland. My dad added salt while we were eating it, but I ate mine before he could add any salt to my lamb. Next time, I’ll add a little salt during the marinade. But overall it was good. And it was easy to make.

 

*photos by my mom

Lamb Chops and New Potatoes with Rosemary
Write a review
Print
Ingredients
  1. Lamb
  2. 1 lemon
  3. 1 sprig fresh mint
  4. 2 tbs olive oil
  5. 4 lamb chops
  6. Potatoes
  7. 1 1/2 lbs new potatoes
  8. 1 sprig fresh rosemary
  9. 1 garlic clove
  10. 2 tbs olive oil
Instructions
  1. Using the bridge technique, cut the lemon in half and then squeeze the juice into a bowl
  2. Pull the mint leaves off the stalk and add to the lemon juice
  3. Add the oil, and mix everything together
  4. Put the lamb chops into the lemon juice mixture and mix to make sure that the meat is well coated in the oil (we turned it over a few times)
  5. Let marinate for 1 hour - this gives the chops time to absorb all those lovely oil and herb flavors
  6. Once the lamb has been marinating for 45 minutes, turn the on the oven to 375 degrees F
  7. Using the bridge technique, cut the potatoes in half lengthwise and put into a roasting pan with the rosemary and garlic
  8. Drizzle over the oil and, using oven mitts, put the pan in the oven and roast for 20 minutes
  9. Take the lamb out of the marinade and if your pan is big enough, add the lamb to the potatoes. If not, you will need another roasting dish for the lamb.
  10. Roast the lamb chops for 10 minutes
  11. Wearing your oven mitts, take the lamb out of the oven and, using tongs, turn the chops over.
  12. Using oven mitts, put the dish back in to the oven for another 10 minutes.
  13. The potatoes should be golden and tender when you poke them with a skewer or table knife.
  14. The lamb will be very slightly pink in the middle, which is how it should be.
  15. Cook for a little bit longer if you prefer
Notes
  1. The recipe doesn't have salt. I think that you need to add salt.
  2. I used 8 pieces of lamb chops (but they were small chops)
  3. We accidentally put the rosemary in the marinade, with the mint, but it still turned out ok. It's ok to make mistakes when you cook, sometimes.
Adapted from The Silver Spoon for Children
Adapted from The Silver Spoon for Children
Untainted Palate http://untaintedpalate.com/

Chicken Stew with Olives

 by MightyMouse

My auntie Kim and uncle Brad gave me a cookbook called Silver Spoons for Children. The first dish that I cooked was Chicken Stew with Olives. Auntie Kim helped me. She put the cast iron pot in the oven, because it was very heavy and I couldn’t lift it.

 20130316_190711-002

Step 1: read the recipe

Step 2: DO the recipe

Third thing….eat your food! That’s an order!

 

IMG_9905-001        IMG_9921-001IMG_9933-001             IMG_9950-001

While the stew was cooking in the oven, I made a salad and salad dressing. Uncle Brad made garlic bread.

IMG_9979-001         20130316_202925-001

 My mom took pictures and drank wine while I was cooking.

 IMG_9989

20130316_204639-001

We usually have leftovers, but that day, we didn’t have any leftovers at all.

Chicken Stew with Olives
Write a review
Print
Ingredients
  1. 4 large pieces or 8 small pieces of chicken such as legs or thighs.
  2. 1 tbs sweet butter.
  3. 1 tbs olive oil
  4. 1 1/4 cups black olives
  5. 1 (14-oz) can chopped tomatoes
  6. 1 tsp light brown sugar
  7. 1 sprig fresh parsley
  8. 4 fresh basil leaves
Instructions
  1. 1. Turn on the oven to 325 degrees F. Pull the skin away from the pieces of chicken (we didn't do this because we like the skin). Put the butter and oil in a heavy flameproof casserole dish, heat on the stove until the butter has melted, add the chicken pieces, and cook over medium heat for 5 min without touching the chicken.
  2. 2. Using tongs, turn the chicken pieces over - they should be a nice golden color on one side. Cook for another 3 min. Take off the heat.
  3. 3. Using a rolling pin, carefully squash an olive slightly so you can open it up and take the pit out. Do this with all the olives. (we didn't have to do this because we had canned olives without pits).
  4. 4. Pour the canned tomatoes over the chicken, fill the empty can with water, and add to the chicken with the olives and sugar, Stir with a wooden spoon, cover with a lid, and using oven mitts, put in the oven, and cook for 40 minutes.
  5. 5. Wearing your oven mitts, take the casserole dish out of the overn. Tear the basil and use scissors to snip the parsley. Sprinkle the herbs over the top and serve with polenta, bread, pasta, rice, or potatoes.
Modifications
  1. I doubled the recipe except for the olive oil and the chicken, we didn't exactly double it, we used 6 pieces of chicken because that's all the chicken we had. Also we used 2 kinds of olives.
Adapted from Silver Spoons for Children
Adapted from Silver Spoons for Children
Untainted Palate http://untaintedpalate.com/

 

Spaghetti Amatriciana

By MightyMouse

Recipe fromThe Silver Spoon for Children Cookbook

Spaghetti Amatriciana recipe

 On Sunday, I made Spaghetti Amatriciana for dinner. 

20130324_171344

First, I cut the bacon with scissors.

20130324_173028

Then I stirred the bacon. And then I added onions.

IMG_0054

Then I added two cans of chopped tomatoes.

IMG_0030

The recipe says to use 1 fresh red chile, but I used 1 1/2 tsp of dried chilies instead. Stir and let it simmer for 40 min. But stir it every ten minutes.

While it was simmering, I boiled the water and cooked the pasta. I also made a salad (you should make a salad too because it goes really well together) and salad dressing.

IMG_0039

Salad dressing: honey, mustard, sea salt, lemon juice, garlic powder, black pepper and olive oil. Mix it all together. I shook it up in a bottle.

IMG_0046

Salad: spring mix, spinach, mandarin oranges, sunflower seeds, tortilla strips, also tomatoes (my mom cut the tomatoes for me) and carrots.

 

Also I cooked a Sweet Italian Sausage in a frying pan.

IMG_0056

This is me serving the spaghetti with sausage.

 

IMG_0061

20130324_183744-001

 It was very spicy but delicious and my family really liked it. My dad said that he thought that I put too much chili but I thought it was just spicy enough.

 

Spaghetti Amatriciana
Write a review
Print
Ingredients
  1. 1 fresh red chile (I used 1 1/2 tsp of dried chilies)
  2. 3 1/2 oz pancetta or bacon (cubes or slices)
  3. 1 onion
  4. 1 tsp olive oil
  5. 1 (14-oz) can chopped tomatoes
  6. 1 (14-oz) box of spaghetti
  7. freshly ground black pepper
Instructions
  1. 1. If using fresh chile, cut chile in half, scrape out the white seeds (discard seeds); cut chile into small pieces (be careful not to touch your eyes & wash your hands right away!).
  2. 2. Using scissors, snip the pancetta or bacon into small pieces.
  3. 3. Chop onion into small pieces.
  4. 4. Put the olive oil into a heavy pan. Add the pancetta and cook over medium heat for 3 min - the pancetta will change from bright pink to a paler pink as it starts to cook. Use a wooden spoon to stir the pancetta around in the pan.
  5. 5. Lower the hear, add the onion, and cook very gently for 10 min, stirring every now & then - you want to cook the onions unti they are soft.
  6. 6. Add the canned tomatoes & chile. Put the lid on the pan & leave over gentle hear for 40 min. You will need to check it every 10 min & stir. Add a little more water if the sauce starts to stick to the bottom of the pan. The sauce will become thick & deep red in color as it cooks.
  7. 7. When your sauce is nearly ready, bring a large pot of water to a boil & cook the spaghetti. Ask an adult to help you drain the spaghetti & put it back into the pot.
  8. 8. Taste the sauce & add freshly ground black pepper, ladle the sauce over the pasta, & mix everything together. Serve immediately.
Modifications
  1. 1. I used 1 1/2 tsp dried chilies - it was quite spicy; but we like very spicy food! I recommend just using 1/2 tsp dried chile to substitute for 1 fresh chile.
  2. 2. I doubled the recipe, but I didn't double the amount of olive oil or onion.
  3. 3. I added a little bit of balsamic vinegar, garlic powder and fish sauce.
Adapted from The Silver Spoons for Children
Adapted from The Silver Spoons for Children
Untainted Palate http://untaintedpalate.com/