Wednesday, March 17, 2010

Happy St. Patrick's Day

Happy St. Patrick's Day ! (a day late)
I miss living and working in Boston where 3/17 is a holiday.
Evacuation Day
The day the British evacuated Boston ... i think it is just really an excuse to have St. Paddy's Day off.

For many years I have made corned beef and cabbage in a slow cooker with herbs, spices and a dash of brandy. After the Aruba weight gain ... all due to Dutch grandmothers I am sure ..... I went in search of a Weight Watchers approved Irish Dinner that I thought Nick (my son) would eat!
Is there an Irish word for Voila

Thyme and Vegetable Lamb Stew
adapted from
Of course I could not find all of the ingtrediatents I needed ....

par for the course living in Western Mass .. never that that problem in Boston !

1 pound(s) lamb shoulder chops with the bone 

4 cup(s) fat-free beef broth

1 medium leek, sliced   

1 medium onion, diced

1 medium carrot, thinly sliced
1 medium parsnip, thinly sliced  

1 Tbsp dried thyme   

1 tsp table salt   

1/2 tsp black pepper, freshly ground   

1 medium potato(es), baking-variety, peeled   
  • Brown the lamb in a Dutch Oven coated with cooking spray. Remove from heat and set aside and able to handle
  • Add onions to the same pan and saute until beginning to soften.
  • Cut lamb from bones and chop into 3/4 inch pieces, reserving the bones.
  • Pour broth in same saucepan; bring to a boil over high heat. 
  • Add bones, leeks, celery flakes, potatoes, parsnips and carrots; reduce heat and simmer, covered, 30 minutes.
  • Return lamb to saucepan; add thyme, salt and pepper. Simmer, covered, until lamb is very tender, about 10-15 minutes.

Yields about 1 3/4 cup per serving. 
Even Nick liked it. He said it looked like dog food but  he ate all of it...isn't that the point.

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