I somehow managed to resist the temptation to order Thai food for dinner last night. My body was craving rest, and I was definitely struggling to get off the couch. But I dragged my butt to the grocery store so Rachel and I could enjoy a healthy, home-cooked meal instead. Go me.
I snacked all afternoon to replenish the calories burned in the race — and then some — but by the time we finished this meal at 8:30 I was starving and ready to enjoy.
For the main course: Moroccan Shepherd’s Pie (via Cooking Light)
- 1 tablespoon olive oil
- 1 pound bone-in lamb shoulder, trimmed and cut into 1/2-inch pieces
- 1 teaspoon ground cumin, divided
- 1/2 teaspoon kosher salt, divided
- 1 1/2 cups chopped onion
- 4 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 1/2 cups fat-free, lower-sodium chicken broth
- 1/2 cup water
- 1/3 cup sliced pimiento-stuffed green olives [left these out, I hate olives]
- 1/3 cup raisins
- 2 tablespoons honey
- 1/2 teaspoon ground red pepper
- 1/4 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon, divided
- 1 cup frozen green peas
- 4 cups chopped peeled sweet potato
- 1 large egg, lightly beaten
- Cooking spray
Preheat oven to 350°.
Heat a large skillet over medium-high heat. Add olive oil to pan, and swirl to coat. Sprinkle lamb evenly with 1/2 teaspoon ground cumin and 1/4 teaspoon salt. Add lamb to pan, and sauté for 4 minutes, turning to brown on all sides. Remove lamb from pan. Add onion to pan; sauté 3 minutes, stirring occasionally. Add garlic; sauté for 30 seconds, stirring constantly. Stir in tomato paste, and sauté 30 seconds, stirring frequently.
Add chicken broth and 1/2 cup water to pan, and bring to a boil, scraping pan to loosen browned bits. Return lamb to pan. Stir in the remaining 1/2 teaspoon ground cumin, olives, raisins, honey, ground red pepper, and ground turmeric. Stir in 1/8 teaspoon ground cinnamon. Reduce heat, and simmer for 30 minutes, stirring occasionally. Remove from heat; stir in peas.
Cook potato in a large saucepan of boiling water 10 minutes or until tender; drain. Cool for 5 minutes. Place potato in a bowl. Sprinkle potato with remaining 1/4 teaspoon salt and the remaining 3/8 teaspoon ground cinnamon. Beat potato with a mixer at high speed until smooth. Add egg, and beat until combined. Spoon the lamb mixture into 4 (10-ounce) ramekins [or a 8×8/7×11 baking dish]; spread potato mixture evenly over lamb mixture. Place ramekins on a baking sheet; bake at 350° for 25 minutes or until bubbly.
[The total time for this is nearly 1.5 hours — definitely take that into account if you’re hungry. It’s also very flavorful, hearty and filling, so you won’t need much to feel satisfied.]
And the highlight — Peanut Butter S’mores Turnovers (via RecipeGirl)
- 1 box puff pastry, thawed
- 3 graham crackers, gently broken into fourths
- 9 small milk chocolate bars (Hershey’s 4-square bars work well)
- 1/2 cup creamy peanut butter
- 1 egg whisked with 1 Tbsp. water
- 1/2 cup jarred marshmallow fluff (plus mini marshmallows)
Note: we didn’t really follow the measurements for these ingredients, because it depends on how many turnovers you want to make and how full you’d like them to be. The recipe provides guidelines for 12 servings.
Preheat oven to 400°F. Line baking sheet with parchment paper or spray with nonstick spray. Lay puff pastry on cutting board. Working with one sheet of Puff Pastry at a time, cut on three folds, creating 3 rectangles (about 3″ x 10″ each). Cut each 3 x 10 rectangle in half. You’ll have 6 pieces to work with for each sheet of puff pastry. Lay graham cracker on 1/2 of each square, top with chocolate that has been cut down to match the length of the graham cracker. Scoop a scant 1 Tbsp. peanut butter on top of each chocolate bar and top with one or two mini marshmallows.
Working with one turnover at a time, wet edges of puff pastry and fold (over) in half to meet opposite edges. Gently push edges together to stick; use fork to seal edges together and create ridged pattern. Repeat with each turnover until all are sealed up. Gently move sealed turnovers to baking sheet with a small spatula. (At this point, the turnovers may be refrigerated for up to an hour before baking- cover baking sheet with plastic wrap- when ready to bake, remove from refrigerator and continue with instructions).
Brush turnovers lightly with egg wash, then use a sharp knife to cut two small slits into the top of each turnover.Bake 15 minutes, or until turnovers are puffed and golden. Remove from oven. Let cool for 5 minutes. Scoop marshmallow creme into a zip baggie (don’t zip). Microwave for 8 seconds to soften. Zip bag and snip a small piece off of the corner of the bag. Drizzle marshmallow onto the top of each turnover. Serve immediately.
[Instead of heating the fluff and drizzling, it might be easier to just spoon some out of the jar and dip. Once you heat it it hardens quickly. It does provide the roasted taste of a s’more, but it’s much more difficult to work with.]