Menu Planning Monday
Sunday- vegetarian potpie at a friend's hous
Tuesday - Bean and barley soup in bread bowls.
Wednesday - Homemade pasta sauce salad and garlic bread
Thursday - Fish ala Jenn,couscous, and peas
Friday - Challah, Roast Chicken, squash, peas, and a decadent chocolate dessert.
LAMB TAGINE - Adapted from Autumn Gatherings
4tbs EVOO divided
1 1/2 lbs boneless leg of lamb
1/2 tsp salt
2c chicken broth -preferably homemade
1 large onion chopped
2 carrots sliced into thin rounds
2 cloves garlic freshly chopped.
1 tsp ginger
1/2 tsp cinnamon
1/2 tsp hot red pepper
1 28 oz can diced tomatoes
1 can garbanzo beans
Sautee onions and carrots. Remove and set aside. Lightly brown the lamb in batchs. Remove to plate. Add the broth to the pot and bring to a boil Add vegetables back in. Add remaining ingredients. Simmer gently approximately 30 minutes. Serve with couscous.
In Autumn Gatherings they serve it in a roasted pumpkin and recommend eating the pumpkin with the tagine. Serving in the pumpkin makes for a beautiful presentation but we did not actually eat the pumpkin.