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Lamb recipe someone can "clean up"
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ProudWarrior
Wednesday, June 8, 2011, 7:04pm Report to Moderator Report to Moderator

Warrior A+ Nonnie
Autumn: Harvest, success.
Posts: 167
Gender: Female
Location: Rio Rancho, NM
Age: 49
I made this lamb dish last night and it was yummy so I thought I would share, but it isn't a "neat" recipe so maybe someone could "clean" it up to post on the recipe section.

I put olive oil, 3 cloves of garlic pressed ( I like garlic, this maybe too much for some), some red onion miced, some thyme (fresh) and rosemary (fresh chopped up) in a pan. Once the onions were mostly cooked I added a pound of ground lamb. Once the lamb was browned, I added two cans of Great Northern beans (most of the liquid drained off) and one small can of tomato paste. Once everything was heated up, I served it in a bowl with some Feta cheese on top. It was yummy!

I am an Explorer and almost everything is a superfood, some with diamonds. Only the rosemary is nuetral. The tomato paste I am not sure about since tomatoes are superfoods, but tomato juice is an avoid.

I hope someone can "clean" it up and post it. My daughter loved it too! I don't know if you would call it a stew or if you left all the liquid in the canned beans a soup. I just call it yummy! I think it would freeze well, if there was any left.

I am sure it could be adapted to other genotypes using superfoods from their lists.


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Lola
Wednesday, June 8, 2011, 7:50pm Report to Moderator Report to Moderator

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jetsgirl15
Wednesday, June 8, 2011, 11:07pm Report to Moderator Report to Moderator

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Sounds really delicious. Thanks for the idea. I would modify it slighty for me ( no feta cheese as dairy and i are not on speaking terms!   ) I do something very similar with ground beef onions, peppers and diced tomatoes with a little basil and oregano and instead of beans I add a little cooked basmati rice at the end.
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ProudWarrior
Thursday, June 9, 2011, 4:06am Report to Moderator Report to Moderator

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OOOh! Rice sounds good! I will try adding rice next time I make it!


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Damon
Thursday, June 9, 2011, 2:45pm Report to Moderator Report to Moderator

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So weird... I'm an A+ explorer too; and both tomato and tomato juice are straight avoids here... :S
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ProudWarrior
Thursday, June 9, 2011, 7:36pm Report to Moderator Report to Moderator

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Maybe because I am a non-secretor tomatoes are superfood - no diamond.


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JJR
Saturday, June 11, 2011, 9:23pm Report to Moderator Report to Moderator

33% Nomad, calories calories!!!!!!
Kyosha Nim
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tomatoes.  I'm jealous.  They don't do me well I don't think.  Especially cooked. So I'm jealous.  What is with the pairing of beans and lamb?  All the "french" type restaurants around here do it as well.  I don't get it.  heavy and heavier.  I like something light with my meats.  But I suppose, most people don't have my problems.


The poster formerly known as "ABNOWAY"

"Finally brothers, whatever is true, whatever is honorable, whatever is just, whatever is pure, whatever is lovely, whatever is commendable, if there is any excellence, if there is anything worthy of praise, think about these things." - Phillipians 4:8
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ProudWarrior
Sunday, June 12, 2011, 7:25pm Report to Moderator Report to Moderator

Warrior A+ Nonnie
Autumn: Harvest, success.
Posts: 167
Gender: Female
Location: Rio Rancho, NM
Age: 49
I was just using what I had in the house the first time I made it. Great Northern Beans are a diamond super food for me. I had a soup at a greek restraunt in SC that had Great Northern Beans in a tomato and olive oil base. It was yummy! I had a pound of thawed ground lamb meat and looked through the cabinets for ideas. That is were this recipe came from. It is great when the weather is cold. A real stick to your ribs kind of meal. I agree it is a little heavy for summer, but it is so yummy!!!


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JJR
Sunday, June 12, 2011, 9:23pm Report to Moderator Report to Moderator

33% Nomad, calories calories!!!!!!
Kyosha Nim
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It sounds very delicious.  I'm just wondering where that comes from.  And why is it.  But beans and lamb are paired frequently together and I don't really get it.  In fact, a lot of upper scale restaurants are really shy on the veggies, and I find it odd.  Seeins how they're cheap and you can do so much with them.  But we went to an upscale French styled restaurant and they offer like this pitifully small portion of zucchinin and squash cooked alongside 3 nice big, juicy lamb riblets and a bunch of beans.  I'm just venting.  Now when I order the fish, they give a good amount of asparagus.   But many of the heavier meat dishes are lacking in sides of veggies.  I guess they figure you won't be hungry for them.  But if that is how the French really eat, I'm surprised they're still alive.  All these restaurants also use olive oil or butter likes it's water.  That really gets to me.


The poster formerly known as "ABNOWAY"

"Finally brothers, whatever is true, whatever is honorable, whatever is just, whatever is pure, whatever is lovely, whatever is commendable, if there is any excellence, if there is anything worthy of praise, think about these things." - Phillipians 4:8
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