The Conception & First Steps.
I'm in the process of making dinner as I write this, so right now the finished product is just a vision in it's first action steps. What to make for dinner. Isn't that often the question. There are planned and organized cooks and I'm not one of them -- except maybe on special occasions. And I need somethng fast as I have baking of my gluten free products to do later tonight. So while I was resting I realized that I had some Icelandic Lamb (from Whole Foods) in my meat drawer. and I had some soup made from veggies and homemade beef stock that I'd frozen. What not make lamb meat ball soup.
It's cooled down -- and almost rained which is a big deal here in Southern California. It's the perfect weather for soup. I was experimenting with gluten free biscuits earlier today and while not quite there in the sence that I'd publish the recipe, still edible toasted with butter and cheese. Add a salad, some guacamole (in the frig from yesterday) and veggies as an appetizer and I think that's a decent meal.
I just browned and tasted one of the meat balls, and they are delicious. I'm browning them now, thawing more beef stock and ready to add kale, garlic, more onion and broccoli to the soup. It already has bell pepper and zucchini.
This is not a difficult recipe, and it occurs to me that I may have a version already up. I just looked and it's Asian Beef Stew. I'll tell you what I did. Chopped one chile serrano (from my backyard) very fine, minced a large green onion stem, grated then chopped fresh ginger, added some cumin, tumeric, Himalayan crystal salt, and black pepper. You really can add what you want to add. If you read this and have a thought about what I might have added, please make a comment. I've not done proportions because when I make something like this, I kinda toss it together the first time. If it's really good, and this is, then I figure out the recipe.
I decided I'd better test one and make sure it was edible. Tasting one I'd browned in my faithful cast iron frying pan suggested to me that maybe I'd better brown them all, which is what's happening now. Resisting just gobbling several down before I ever get them in the soup is turning out to be quite a feat of will.