Spring is crazy right now with this really strong winds and storms blowing through. In the middle of it all, my garden started growing. We have raised beds so our veggies don’t get over sogged and root rotted. Too early for tomatoes, cucumbers, summer squash, but I have broccoli rabe. I’ve never tried eating broccoli rabe before never mind growing it, but that’s the way I roll; grow it and see what we think. I was surprised at how fast it sprouted up and grew tall with little floret heads. For our roasted veggies on Easter, I threw in some rabe, tasting it with my mother in law first to try it out. It had a little bit of a sharp taste – maybe bitter, but pretty good. It was even better cooked. So tonight’s meal I decided to cook up some goat to go over quinoa, and for the side I went and picked a bunch of broccoli rabe from the garden. It’s amazing how much more there is today, just a few days later.
The goat was really tasty too. I don’t know why it isn’t more mainstream. I sauteed onion and garlic in oil along with the goat meat, then added beef broth and let it simmer for about 45 minutes. Delicious and tender. In another pan, I sauteed onions and garlic in olive oil and threw in a couple of pieces of prosciutto When the prosciutto was crispy, I added the rabe and sauteed that too until it was limp. It was a really tasty meal. Not much prep time, or cooking effort, but pretty darned delicious.Diana
Our marketing trip started out with a trip to Bluescreek in the North Market to order lamb for our family Easter Gathering. While we were there, we picked up some goat stew meat. Stew meat was a good way to try out goat in smaller portions, and also fit well into our plans for the rest of the day. My husband and I decided that after shopping we wanted to go out to the movies, but I knew dinner would be out the window if I didn’t get something going before we left. So I prepared and threw the ingredients into a crockpot to simmer for a few hours while we were out. It was wonderful to come home to the smells wafting out the door when we arrived home ready to chow down. Great dinner.
I made a stew that was just enough for the two of us. It can be served over rice, grains like quinoa, bulgher, barley, or even small pastas like orzo or couscous. Sop up the sauce with bread, or throw in some cooked potatoes if you need something more. We ate it without any of those and it was perfect.
- 1 tbs olive oil
- 1 lb goat stew meat
- 1/2 onion – diced
- 1 stalk celery- diced
- 1 green pepper- diced
- 1 pint canned tomatoes with juice (home made in our own kitchen)
- 1 cup red wine
- 2 bay leaves
Saute meat, onion and celery in olive oil until onion is translucent. Throw this and all of the other ingredients in the crockpot. Cook on high for 4 hours or low for 8 hours.