Thank you Celia!

We had a crazy weekend!  We were out both Friday and Saturday, did yard work on Saturday from 9:30 – 5:00, Sunday was church, tennis, grocery store, lacrosse game for Samantha, more tennis with her, bike ride, dinner, etc. so I was on the go from 7:00 a.m. until 10:00 p.m.  Monday was Thai cooking class immediately after dinner and last night was also busy.  Consequently blog got behind.  😦  Sometimes I wonder if anyone notices but I want to thank my new friend Celia for wondering where the recipes were.  I hope nobody has gone hungry this week waiting for me to catch up!  I’m going to give you the recipes for the week to date – one entry at a time and tonight’s dinner and then we are back on track!

Sunday night we had grilled lamb chops (marinated in Worcestershire sauce) with brussels sprouts and potatoes with feta sauce.  Here are the recipes for the brussels sprouts, potatoes and feta sauce:

Sauteed brussels sprouts

  • 3/4 lb brussels sprouts, rinsed, trimmed and halved
  • 1 TB olive oil
  • 1 oz pancetta, diced
  • 3/4 cup chicken stock

In a heavy pan, heat olive oil over medium heat.  Saute pancetta until crisp.  Add brussels sprouts to pan and saute about 5 minutes until browned.  Add chicken stock and simmer about 15 minutes until tender.  Serve.

Roasted garlic potatoes with feta sauce

  • fingerling potatoes (I bought purple ones today), quartered
  • 10 cloves of garlic, peeled and halved
  • 2 TB olive oil
  • salt and pepper
  • 1/2 tsp thyme

Toss all ingredients together and bake 50 minutes at 400, tossing once.

Feta sauce

  • 1 small container plain lofat yogurt
  • 3 oz feta cheese
  • 1 TB lemon juice
  • 1 clove garlic, minced

Combine all ingredients and mix well.  Refrigerate until ready to serve.  Not only was this excellent with the potatoes, it was also good on the lamb.

Grilled lamb chops with brussels sprouts and potatoes

Grilled lamb chops with brussels sprouts and potatoes


About emenuplan
I love to cook and love to eat. I work full time and have a family so managing good meals during the week requires organization. I'm hoping to share my weekly menu plans and recipes to make things a little easier for those who want to follow along.

One Response to Thank you Celia!

  1. says:

    Just want you to know that to Inayat’s horror, I get goofy-faced and misty-eyed over sauteed brussels sprouts. Haven’t done pancetta for ages because he can’t handle prok but the pancetta in the recipe has me drooling hopelessly. Kudos.
    Sent via BlackBerry by AT&T

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