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11.30.2020
LAMB LOINS WITH SALTY POTATO AND KALE
Gluten and Lactose-Free
Serves 1 to 2
This is not one of my recipes. And I did not cook or photograph it. As the meal was cooked in El Paso, I did not taste it either!
Our son older son Nicholas who is a good cook, cooked, photographed it and ate it. he said it was yummy.
When I saw the picture, I said that looks yummy, send me the recipes and I will post it in my blog. Yeah, I should have waited to make it first, but it looked so good I had to post it right away.
He is also a man of few words just as our younger son Alexi is.
Some of you are thinking how come I don’t write as concisely as my sons. I do. When I am writing up a recipe for myself, I am even more concise than them, but when I write for you, I think some of you might not be too experienced in cooking and would like the expanded version of the recipe instruction.
As you can see, he used yogurt. Even though Peter and I are both lactose intolerant, we are ok with yogurt. Use vegan yogurt if cow milk yogurt is not what you want.
ALEXI was not involved in this conversation as he goes to sleep early. Apparently, the grandkids wake him up super early. I don’t have any sympathy for this as when he w.as a baby/toddler he woke up us all as soon as the sky began to light up. Yes, I used black out blinds and curtains, but as the sky lit up so did he! When he was about two and could read his numbers, l left a clock in his room and said no wakening everyone up until the little hand is on the 7! to all our relief it worked.
So here is our text conversation:
ME: That looks soo good! Send me your recipes and I will post it. Lamb? Spinach? Potato?
NICHOLAS: marinade lamb chops overnight in ½ c yogurt with 1 t each cumin and coriander and turmeric. Wipe off excess, cook in very hot pan with w oil, flipping a bunch, until lamb hits 135F.
Boil potatoes in water with a lot of salt.
ME: what did you do to the greens?
NICHOLAS: sauté one small onion, French cut, (he means vertically) in olive oil. Add sliced kale on top of the onions, cover, let steam. Uncover once bright green, toss with onions, add 1 T soy sauce and a t to a T each of sugar and vinegar.
Taste and adjust seasoning.
At this point our daughter CATHARINE chimes in: Nice loin chops!
SALTY POTATOES:
Is apparently an Upstate New York thing from circa 1800.
For 4 pounds of new potatoes get a pot large enough to hold all plus water to cover by a couple of inches.
Boil the water. Add 1 ½ c TABLE salt and stir until the salt is completely dissolved. Add potatoes and bring the water to a simmer, cook for 10 to 15 minutes. Potatoes should be firm but tender. Drain and cover to keep warm.
Melt 8 T of ghee, vegan butter, butter (your choice) in a pan with some sprigs of rosemary in it and pour the melted butter over the hot potatoes toss and serve immediately.
Apparently, only the outside of the potato will be salty. The inside will be soft and creamy.
I would have written this as such:
New potatoes – 4lbs [
Boiling water – to cover [ simmer 10-15, drain, back in pot
Table salt – 1 ¼ c [
Ghee – 8 T [
Rosemarry – few sprigs [ melt, toss with potatoes. Cove.
Enjoy!