October 17, 2012 An Instant Dinner - PPI pesto braised lamb with
kale and tomato couscous and roasted delicata squash
Tonight’s meal was inspired by our garden. I did not shop,
so we wanted to use PPI and I suggested lamb couscous. So after Suzette arrived home from work we walked
out to inspect the garden and found fresh yellow and red cherry tomatoes and
lots of kale. We have bought spinach
flavored and tomato flavored couscous before, so we decided to make our own
fresh kale and tomato couscous.
I stripped the central stem from the leaves of each leaf of
kale and cut the large leave half in half to make them bite sized. Then I got the homemade pesto out of the
fridge and found a package with three halves of delicate squash roasted with
pinion nuts and onions. Suzette made a
fresh pot of cous cous with 2 cups of water, 1 1/3 cup of water and 2 Tbsp. of
butter. When the water came to a boil, she added the couscous and butter and
the tomatoes and kale and covered it to simmer.
I sliced the approximately 1 lb. of lamb and Suzette sautéed
it in the pesto while I microwaved the squash and went to the basement to find
a wine. I like merlot with lamb and
found a Kenwood Merlot and a Swanson Merlot from Napa Valley. Willy toasted a slice of French sourdough bread
and we sat down in about ten minutes to a lovely dinner made almost entirely of
PPI, except for the freshly made Kale and tomato couscous.
Bon Appètit
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