Black Bean & Corn Burritos

Today I needed a fix it and forget it meal. I was going to be a glorious day and I wanted to be outside!
I plundered through the freezer and pantry, taking stock of what was in there. Corn, beans, rice....Hmm...
Burritos? Mexican Salad?
The beans, of course were all dry and would have to be cooked first but everything else was at hand. So here goes.
I rinsed some black beans and tossed them along with some stock in the pressure cooker for 40 minutes. While they cooked I got all my other ingredients together. They were:
chicken  stock
1 package of frozen corn
1 quart of  tomatoes
1 cup brown rice
1 cup chopped onion
1 cup chopped roasted red pepper (from the freezer)
3 cloves garlic, minced
1 tbsp. jalapenos
1 tsp each chili powder & cumin
1/2 tsp red pepper
When the beans were done, I  put everything in the crock pot turned it on low, adding some more stock for the rice to cook in.
I served it in wraps with torn spinach and shredded cheese, topped with homemade salsa, green onions and cilantro from the herb garden and a dollop of sour cream.

Chicken Breasts Stuffed with Goat Cheese

I have to say this was truly an elegant meal. Though it looks and tastes complicated it was easy to put together and the only store bought ingredients were black olives, capers and balsamic vinegar!
I thawed a chicken from the freezer and cut the breasts from the bone leaving the skin on. These were pounded between wax paper and set aside. I thawed out some roasted red pepper and plain goat cheese as well.
I made a spinach filling by sauteing spinach, garlic and onion in some butter. I made a red pepper relish by chopping the peppers and a handful of black olives, some capers and mixed them together with a splash of balsamic vinegar.
Lay the chicken breasts out flat. On each breast I layered the spinach, then the goat cheese and finally the pepper relish, then folded the breast over the filling. They baked for 35 minutes or so at 350*. Our side dish was a combination of roasted root vegetables from the garden. I cubed freshly picked rutabaga, beets and carrots, tossed them with olive oil, salt and pepper and lay long sprigs of fresh rosemary on top. They were roasted for about an hour, uncovered at 350*. Enjoy!

Lamb Bolognese

Yesterday my son had the cooking channel on and I caught Micheal Symon's show. I don't normally watch it but when he mentioned lamb, my ears perked up. His version of Lamb Bolognese and kale salad were a bit more sophisticated than the homestead recipe I created. (And I am sure his was just a tasty too! ;o)) I really appreciated the inspiration and give him full credit for the recipe here. I used lamb from the farm, veggies from the garden and pantry staples to create a most delish dish.

Lamb Bolognese

1 lb. ground lamb
4 carrots
1 medium onion
2 stalks celery
4 cloves garlic
1 pint homemade marinara sauce
2 cups beef stock
1 tsp. oregano
pinch of chili flakes
1 cinnamon stick
1 bay leaf
olive oil
Parmesan cheese
3/4 lb. pasta

Brown lamb in 2 tbsp. butter. Pulse carrots, celery and onion in food processor. Remove lamb and saute vegetables in pan. Add minced garlic, saute a bit longer. Add marinara sauce,cinnamon, bay leaf, oregano, chili flakes and beef stock and simmer for 10 minutes. Add lamb and simmer for 25 more minutes.
Cook pasta. Use a large pasta like fettuccine or rotini. ( I used rotini). Drain pasta and reserve 1/2 cup liquid. Toss pasta in sauce, add liquid. Drizzle with olive oil and add a large palm full of Parmesan cheese. Toss once more. Serve alongside a massaged kale salad. Enjoy!