Lamb Vindaloo

Tonight I made an adaptation of lamb vindaloo with lamb sausage and mounds of vegetables.

I based the recipe off this one from the BBC. After all, if any anglophone knows how to make Indian food, it'd be the colonizing Brits:

http://www.bbc.co.uk/food/recipes/lamb_vindaloo_41903

I modified it based on what I had in my pantry.

I started with a chunk of mild lamb sausage, and not even a big one. 

For the sauce:

- about 25 ml extra virgin olive oil

- about 35 ml canola oil

- one tablespoon balsamic vinegar

- 2 cloves garlic, sliced & chopped

- water, about 75 ml

- one pinch salt

- about 2 teaspoons Indian chili powder

- about 1 teaspoon cumin

- a large pinch cinnamon 

- about 1 1/2 teaspoons ginger 

- about 1/2 teaspoon mustard

- about 1 teaspoon paprika 

I whisked it, chopped the raw sausage in half and left it to marinade all day.

When I got home from work, I cooked the sausage in some oil. I chopped it and added vegetables to the skillet with the meat.

Vegetables:

- Lots of peas

- carrots 

- fresh spinach

- leftover potatoes from last night's dinner 

Then I added the marinade and cooked it all together.

I served with rice and plain steamed fresh broccoli (just in case in was too spicy for the wee one). In my opinion, it was just the right spicy. Yummy yum yums.

 The two photos in the skillet were taken by my daughter.

Lamb sausage skillet

Leftover potatoes from Christmas.

Diced.

Leftover fresh arugula & spinach.

Sautéed in butter.

Lamb sausage.

Seasoning: raj el hanout & low sodium soy sauce

Internet Potatoes

So someone has been circulating these sliced potatoes cooked like baked potatoes for 40 minutes at 425 degrees.

Brush with butter and seasonings before cooking.

The first batch came out awesome. I am repeating it today loading them up with baked potato toppings when they are done in the oven.

Breakfast for lunch

Ham, spicy cheddar omelet and parsleyed fried potatoes

Crock pot stuffed peppers

A friend brought groceries so I prepped stuffed peppers. In the crockpot.

I filled the crock pot with pungent vegetable stock and diluted with water.

Placed three very large red peppers standing up inside with a whole in the bottom to let the stock in.

Made rice. Chicken flavored Uncle Bens and prepped turkey sausage. Diced and mixed it into the rice.

Stuffed the peppers and added enough potatoes to keep it from falling over.

Oven roasted potatoes and carrots

This recipe is based on:
http://www.curiousfrau.com/recipes/modern-gluten-free-recipes/55-oven-roasted-potatoes-and-carrots

Ingredients
- four organic carrots, peeled and chopped into pieces no larger than an inch
- about 8 baby red potatoes quartered

Arrange in baking dish and prepare dressing. Preheat oven to 450.

Dressing Ingredients
- not quite 1/4 cup extra virgin olive oil
- a few splashes (2-3 tablespoons?) strawberry basil balsamic vinegar
- 1/4 teaspoon salt
- 3/4 teaspoon country herb blend
- 1/2 teaspoon fresh ground black pepper
- 3/4 teaspoon garlic powder
- 1/2 teaspoon basil

Mix and drizzle on vegetables, mixing well. Cook for 30-40 minutes.

Delicious!