Friday, July 24, 2015

Real Life Recipes #3 - -Greek Lamb Skillet

I almost hate to call this a recipe, it's more of a way of life. This is "Real Life AIP." Grab some food, chop it up, toss it in a pan, season and out comes dinner...or breakfast...or whatever. The trick is to know what meats and veggies pair well together and which seasonings work well together.

This dish is ready in less than 20 minutes. In fact, it was 14 minutes start to finish last time I made it, but if your fridge is further from your stove, or you have to stop a fight between your kids it might be 20 minutes. No matter how you count it though, this is a quick and easy weeknight meal to please your family. Plus, it store well in the fridge and heats well as leftovers. What more could you possibly want.

Other than the speed with which this dish comes together, my favorite thing about it is the flavor. It's packed with the flavors of Greece and makes me wish I was meandering the hills of Santorini right about now. Ok, that's enough daydreams...back to the recipe.

Greek Lamb Skillet

Serves: 4

Time: 20 minutes

- 1 T olive oil
- 1 pound ground lamb
- 1 white onion
- 2 cloves garlic
- 1 t cinnamon powder
- 1 T dried oregano
- 1 1/2 cups brown mushrooms
- 1 yellow squash
- 4 cups baby spinach
- 1/4 cup water
- Salt to taste

- heat olive oil in a large skillet over a medium heat
- add ground lamb to the pan and allow it to start to brown
- chop onion and crush/ chop garlic cloves and add them to the pan - give it a stir
- add oregano and cinnamon & stir
- start prepping veggies while meat finishes browning...should just be a couple of minutes
- slice mushrooms & add to pan
- chop squash (2-3 cups) & add to pan
- give it a good stir
- add about 1/4 cup water and let it simmer for 4-5 minutes
- stir in baby spinach and let it wilt down
- season with salt (1/2 - 1 t)
- Enjoy!