Welcome to my site!

Welcome to my site!
I'm Cindy, and I love to cook! And, I love to eat... hence the size of my rear end! I come from a long line of cooks. My great great Grandmother was a cook in the original Harvey Houses. My grandmother Julia was an awesome cook, and my mom was incredible. I owe my skills to these great women. Especially my Mom who said this to me about making gravy... "Cindy Lynn, wallpaper paste is wallpaper paste & gravy is gravy. Never the two shall meet!" Shall we say my first experience at making gravy left a little bit to be desired! Thank the high heavens my cooking skills have improved since then! Enjoy!

Saturday, October 8, 2011

Greek Lamb Pilaf

The combination of lamb, mint and lemon is just amazing. This is a quick and filling meal that can be made easily on a weeknight. Add a side salad and dinner is served. This is another Cooking Light recipe… but I’ve altered it slightly. I don’t believe my alterations changed the caloric value very much. It serves four and according to the recipe - 1 2/3 cups of this contains 446 calories, 17.2 g fat, 26 g protein, 45 g carbs and 2.4 g fiber.

Note: I have made this twice.  The second time I couldn't find ground lamb, so I used beef.  It was still tasty - but for me I preferred it with the lamb.  However, if you're not a fan of lamb - try it with the beef and substitute beef broth for the chicken.


Drizzle of olive oil
1 large white onion, chopped
1 large carrot, chopped in small bite-sized pieces (about ¾ cup)
3 garlic cloves, minced
1 lb. (approximately) ground lamb
1 cup uncooked long-grain rice
½ teaspoon cinnamon
1 ½ cups chicken broth (recipe calls for fat-free, low sodium. I used regular)
3/4 cup water
1 can diced tomatoes
Good sized handful of chopped fresh mint
3 - 4 tablespoons fresh lemon juice (taste after adding 3 to see if you would like more)
¾ teaspoon salt


Drizzle olive oil in a heated large non-stick pan that has a lid. Add chopped onion and garlic. Saut̩ for a couple of minutes; add carrots. Continue to cook until onions are translucent Рabout 5 minutes. Add lamb; cook and crumble the lamb for about 5 Р7 more minutes.

Stir in rice and cinnamon. Sauté for about 2 minutes allowing the rice to absorb the juices in the pan. Add the chicken broth and water. Bring to a boil, reduce heat and cover with lid. Simmer for about 10 minutes, add the can of diced tomatoes; continue simmering for another 5 minutes or until liquid is absorbed and rice is cooked. Remove from heat; add the mint, lemon juice and salt. Cover and let stand for about 5 minutes.

1 comment:

Columbo said...

This is really awesome tasting. I am so lucky to get to try all my Princesses' recipes. This is one to try!

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