Breakfast was on the run today, so I ate some pre-prepared boiled eggs with salt, pepper and a spoonful of mayonnaise. A handful of berries helped my lunch box look a little more exciting.
Lunch: Asparagus with a Poached Egg and Dijonnaise
I have been jonesing for the Dijonnaise I made last week as part of Veal Scaloppini Dijonnaise. As I didn’t get home to have lunch until 2pm I wanted something pretty quick and easy, especially considering I would be starting dinner preparation in an hour! Within 10 minutes I was eating a nutritious satisfying lunch, made perfect by the sprinkle of tarragon which I added to the Dijonnaise.
Dinner: Lamb & Eggplant Stew
Tonight I made an Israeli dish that I used to like to make back in the days when I thought low fat was good! I ‘would use lamb leg instead of shoulder because it was less fatty (and let’s be honest less tasty!). What I adore about this casserole is once it is on, you simply walk away. I can only imagine that it is a perfect Sabbath meal.
I used potatoes tonight, as they are allowed in moderation on Whole30. However, pumpkin can be substituted on a LCHF or Paleo diet although there is a slight change to the cooking method.
The end result is not the most pretty dish, but instead a bowl of meaty juicy umami goodness. The ultimate for a cold winter’s night.
This is a traditional Israeli recipe which I have cooked many times, even substituting the lamb for pork, which I am sure is not very traditional! What I adore about this casserole is once it is on, you can simply walk away and do whatever your heart desires for three hours. I can only imagine that this would be the perfect meal for the Sabbath.
I used potatoes in this instance, however pumpkin can be easily substituted to align with a LCHF or Paleo diet. However if you are using pumpkin there is a slight change to the cooking method.
This recipe amazes me because it has no liquids or oil added to it, yet at the end you have this amazing mess of falling apart lamb and collapsed vegetables bathing in their own juices.
The first time I made this dish I was convinced that everything was going to burn on the bottom of the pot, and weakly tried to console myself with the fact that eggplant is great when it’s charred! Because of the specific layering in the dish you will find that juices are quickly released to circumvent any danger to your meal or your cookware.
1 Kg boneless lamb shoulder, trimmed fatty bits, diced
500 grams eggplant, sliced thickness of 3 cm
500 grams tomatoes, cut into quarters
500 grams red potatoes, peeled and diced medium (or pumpkin – see variation to method under Tips)
6 large cloves of fresh garlic, sliced
1 bunch of parsley, roots and tough stems removed, remaining stems and leaves cut into 5 cm pieces
1 bunch cilantro, roots and tough stems removed, remaining stems and leaves cut into 5 cm pieces
1 tbs mixed herbs
2 tsp salt plus more to season to taste
Black pepper to season to taste
Arrange in layers – 1/3 of the amount of eggplant 1/3 of the tomatoes 1/3 of the potatoes in 1/3 of the herbs and the salt and 1/3 of the meat. Repeat two more times so that all the components are arranged in a pot.
Cover and cook on the lowest heat for 3 hours. Do not open the lid or stir the pot.
This is good to store in the fridge and can be reheated for 3 days. This freezes exceptionally well.
LCHF option – Use pumpkin instead of potato, but do not put in at the start. Instead add the pumpkin in the last half hour of cooking.
Nutritional information using potatoes can be found here
Nutritional information using pumpkin can be found here