To make this as easy as possible, I've marinated the meat the night before, and I've done it the morning of. I've even marinated the stuff in a hurry, at baby's naptime(1:00p.m.) and then cooked it in a skillet on a stove that evening. The crockpot is not your only option, but it's always a blessed relief to find recipes like this one that you can make for company or for potluck that incorporate real ingredients, in a healthy way.
The official story? 6-8 hours minimum marinating time makes a tender, flavorful meat, but a couple hours is better than nothing! :)
My recipe, adapted from more places than can be cheerfully admitted, does not make any claims on authenticity. Flavor, well, it has every right to boast.
CHICKEN SHAWARMA
marinade:
3 pounds chicken
(good with half chicken thighs, half chicken breasts)
1 cup of yogurt
1/2 cup lemon juice(I use Volcano Juice in a pinch)
4 TBsp olive oil
6-8 cloves garlic, minced(use fresh. don't skimp, you'll love it)
1 large onion, minced or sliced(white or yellow)
3-6 cardamom pods
2 or 3 bay leaves
1 tsp thyme
1 TBsp parsley(fresh is better)
1 TBsp mint(fresh is better)
salt and freshly ground pepper
(just lightly cover the whole bowl/bag full with a generous layer of both)
Toss all into crock pot and cook for 2-4 hours on high until done, but not dry. Add water if your crock pot runs hot, and liquid looks very low.
sauce:
1/4 cup yogurt
1/2 cup tahini
1 TBsp olive oil
2 TBsp lemon juice
1 large garlic clove, crushed
Mix all ingredients well--I usually make more of this, doubling or tripling based on number of guests. Salt to taste. I rarely use black pepper in the sauce. It stores very well, lasting in the fridge for a couple of weeks with no loss of taste(but you won't have any left).
Serve sauce drizzled over the meat in a pita pocket, with fresh lettuce, tomatoes, sliced onions, and feta cheese if you like. This is a sandwich that even men who don't like salad approve! The flavor, the meat, the tangy sauce make a delicious meal. I can't eat bread right now, so I serve it over rice or in lettuce wraps for myself. It's especially good with fries on the side(a nice American invention, if I do say so myself). Hummus(see my recipe on an earlier post) is another amazing side with this meal.
Friday, April 27, 2012
Monday, March 19, 2012
Puerto Rican flavor
Some notes on Puerto Rican cooking, thanks to Brenda's tutelage:
Spice mix(she makes and freezes to have on hand, just like in Cajun country)
Onion, garlic, bellpepper, cilantro, capers
Puerto Rican Hamburger casserole:
Ground meat seasoned with above mix, layer with or wrap in plantains(lightly sauteed) and then pour egg mixture over and bake.
Yummy! Can't wait to make this! Sounds like the moussaka I make, only...Puerto Rican style! :)
Spice mix(she makes and freezes to have on hand, just like in Cajun country)
Onion, garlic, bellpepper, cilantro, capers
Puerto Rican Hamburger casserole:
Ground meat seasoned with above mix, layer with or wrap in plantains(lightly sauteed) and then pour egg mixture over and bake.
Yummy! Can't wait to make this! Sounds like the moussaka I make, only...Puerto Rican style! :)
Wednesday, September 28, 2011
Meal Plan: Greek Week
Just in case you missed talking to me last week, I'm trying something new around here. We love tasty, exotic, fresh, healthy food, but with a busy homeschool and travel schedule, and a mischievous toddler, I feel like I'm always cooking, teaching, nursing, or kissing bo-bos. Monday is difficult, and impractical to start as Day 1 because it is possible you will need to run out to gather ingredients you may be missing after those last-minute guests showed up on Saturday night(or Sunday after church!). So Day 1 is Tuesday, not Monday!
I'm using a bean--because beans are healthful and cheap--as the center of each week's meal plan. Last week, garbanzo beans were the star of the menu.
Monday--clean out the fridge and serve leftovers or soup. Soup is always good on Mondays, when everyone is tired starting the week. During the cooler weather, it's a low-stress option because you can throw it together in the morning when you're lucid(right after your first or second cup of coffee) and let it simmer all day. After a nice nap for you and the kids you can enjoy a supper that only needs crackers or cheese bread as accompaniment! My favorite (gluten free, of course)cheese bread recipe here.....
Day 1--Set pot of (dry) garbanzo beans(also known as chick peas) on to boil, in the morning with 1-2 TBsp of butter and 1-2 TBsp of red wine(I save the dregs of the bottle to use for cooking beans). Defrost your meat of choice: ground beef(Greek meatballs), leg of lamb, or chickens(easy oregano chicken or chicken shawerma). Supper time: make a pot of rice, process garbanzo beans into hummus, roast your meat or prepare meatballs and pan fry or bake. For recipes, just ask and I'll post.
Day 2--Using some of your leftover plain rice, make grape leaves and tahini sauce. If eating bread, you can prepare sandwiches from any of the meats mentioned above, stuffed with lettuce and tomato and drizzled with the tahini sauce. Serve hummus on side, and use grape leaves as side dish.
Day 3--Using the rest of your leftover rice, or a new pot of rice, make cabbage rolls. These are very filling, and cheap to make. The rest of your meat can be served on the side, with the leftover hummus, grape leaves, and tahini sauce for dipping(if you have any chicken left). Mint sauce is a staple in my fridge, and the good stuff(mentioned in my post on leg of lamb) lasts a LONG time around here....especially since we use it for its flavor, and don't slather it too generously. Good things can be savored....even kids can learn to be frugal to make something delicious last longer!
Day 4--Your food was so good, you may or may not have random leftovers. Stir together leftover meat, stuffed grape leaves(chopped into slivers), boiled chickpeas(which you may have leftover from hummus making), green peas out of the freezer, sauteed onions and garlic, and chopped parsley and mint into a pot of fresh rice. Drizzle with olive oil and lemon juice, and serve as a "Greek" stir-fry.
Day 5--Saturday! Sandwiches or hotdogs or fruit and cheese and salami for lunch, and pizza or breakfast for supper! :)
Just in case you missed talking to me last week, I'm trying something new around here. We love tasty, exotic, fresh, healthy food, but with a busy homeschool and travel schedule, and a mischievous toddler, I feel like I'm always cooking, teaching, nursing, or kissing bo-bos. Monday is difficult, and impractical to start as Day 1 because it is possible you will need to run out to gather ingredients you may be missing after those last-minute guests showed up on Saturday night(or Sunday after church!). So Day 1 is Tuesday, not Monday!
I'm using a bean--because beans are healthful and cheap--as the center of each week's meal plan. Last week, garbanzo beans were the star of the menu.
Monday--clean out the fridge and serve leftovers or soup. Soup is always good on Mondays, when everyone is tired starting the week. During the cooler weather, it's a low-stress option because you can throw it together in the morning when you're lucid(right after your first or second cup of coffee) and let it simmer all day. After a nice nap for you and the kids you can enjoy a supper that only needs crackers or cheese bread as accompaniment! My favorite (gluten free, of course)cheese bread recipe here.....
Day 1--Set pot of (dry) garbanzo beans(also known as chick peas) on to boil, in the morning with 1-2 TBsp of butter and 1-2 TBsp of red wine(I save the dregs of the bottle to use for cooking beans). Defrost your meat of choice: ground beef(Greek meatballs), leg of lamb, or chickens(easy oregano chicken or chicken shawerma). Supper time: make a pot of rice, process garbanzo beans into hummus, roast your meat or prepare meatballs and pan fry or bake. For recipes, just ask and I'll post.
Day 2--Using some of your leftover plain rice, make grape leaves and tahini sauce. If eating bread, you can prepare sandwiches from any of the meats mentioned above, stuffed with lettuce and tomato and drizzled with the tahini sauce. Serve hummus on side, and use grape leaves as side dish.
Day 3--Using the rest of your leftover rice, or a new pot of rice, make cabbage rolls. These are very filling, and cheap to make. The rest of your meat can be served on the side, with the leftover hummus, grape leaves, and tahini sauce for dipping(if you have any chicken left). Mint sauce is a staple in my fridge, and the good stuff(mentioned in my post on leg of lamb) lasts a LONG time around here....especially since we use it for its flavor, and don't slather it too generously. Good things can be savored....even kids can learn to be frugal to make something delicious last longer!
Day 4--Your food was so good, you may or may not have random leftovers. Stir together leftover meat, stuffed grape leaves(chopped into slivers), boiled chickpeas(which you may have leftover from hummus making), green peas out of the freezer, sauteed onions and garlic, and chopped parsley and mint into a pot of fresh rice. Drizzle with olive oil and lemon juice, and serve as a "Greek" stir-fry.
Day 5--Saturday! Sandwiches or hotdogs or fruit and cheese and salami for lunch, and pizza or breakfast for supper! :)
Saturday, August 27, 2011
Gluten-Free or Not, these were amazing!
I made this recipe to spec, except the modification of using gluten-free baking mix as a substitute for the all-purpose flour. I didn't know if it would work, and I thought using only rice flour would taste...wrong. It was delicious, and my guests didn't even guess that it was gluten-free! The glaze IS a bit on the vinegar side--you smell the very pungent smell as the food nears your lips--but the heat was not overwhelming, and for the mixed crowd that I had, it was perfect. I did use the Asian chili sauce(Sriracha) instead of chilis in adobo or ancho chili powder, but out of respect for Bobby I live in a TINY town of 7,000 in the Midwest and you just CAN'T find those ingredients without driving at least 34 miles. I absolutely think that with the addition of a bit more Sriracha sauce they would have been PERFECTLY fiery, for all the reviewers who wanted that, but as for me and my mixed crowd of kids and moms and dads, it was a perfect fit(Okay, yeah, I did just make some of the chicken plain fried--no glaze--for the kids under 4!). Thanks for another great, no-fail recipe, Bobby! We love you!
Thursday, August 25, 2011
Breakfast, Lunch, or Dinner Quiches!!
Thanks to my friends Kristy and Dorene, we now enjoy these crust-less quiches whenever we travel or whenever we want a quick breakfast/snack ready to heat and enjoy. They're real food, they're delicious, and they're so easy that kids can make them! Give them the cheese grater if you use carrots, squash, zucchini, or anything else you'd like to include in a sneaky way--small pieces are easier to eat and easier to disguise.
6 eggs
1 cup of milk(also delicious with some half and half or heavy cream substituted for part)
approx. 1 cup sauteed minced veggies:
onion, garlic, bellpeppers, tomatoes,broccoli,
asparagus, corn, spinach,squash, zucchini, carrots, etc.)
1/2 cup grated cheese, cottage cheese, or crumbled cheese(depending on type)
1/3 cup of cooked bacon or ground meat, or minced pepperoni, or minced cooked chicken
sprinkle of pepper, 1/2 teaspoon or more of salt(if you use a saltier cheese, less may be required)
Pour into greased muffin cups, bake at 350 for 20 minutes or until firm in the center(but not browned and dry)
I used a mini muffin pan and the baby LOVED the small "treats!" Of course, big brother did too....and remember that if you let the kids choose the ingredients, or at least help chop them and add them and scramble the eggs and mix it up, it is the easiest recipe for them to do--they can't possible make it a "wrong" way! If you don't want cheese, or meat, you can leave them out, but they usually taste best when you include one or the other, if not both.
6 eggs
1 cup of milk(also delicious with some half and half or heavy cream substituted for part)
approx. 1 cup sauteed minced veggies:
onion, garlic, bellpeppers, tomatoes,broccoli,
asparagus, corn, spinach,squash, zucchini, carrots, etc.)
1/2 cup grated cheese, cottage cheese, or crumbled cheese(depending on type)
1/3 cup of cooked bacon or ground meat, or minced pepperoni, or minced cooked chicken
sprinkle of pepper, 1/2 teaspoon or more of salt(if you use a saltier cheese, less may be required)
Pour into greased muffin cups, bake at 350 for 20 minutes or until firm in the center(but not browned and dry)
I used a mini muffin pan and the baby LOVED the small "treats!" Of course, big brother did too....and remember that if you let the kids choose the ingredients, or at least help chop them and add them and scramble the eggs and mix it up, it is the easiest recipe for them to do--they can't possible make it a "wrong" way! If you don't want cheese, or meat, you can leave them out, but they usually taste best when you include one or the other, if not both.
Monday, July 25, 2011
Planning my week....Meal Planning
Most often, I start my week on Monday with a tired-out feeling after the fun of the weekend, and a fridge full of things that don't seem to coordinate or have magically started to go bad, after one day being gone. I also, this week, came home after a long day on Sunday at church and visiting with friends, to find that my zucchini fairy had left a present on my doorstep. How does zucchini fit into what I crave this week--and how can I use it all up without wasting it, in a way my family won't tire of?
This week I'm starting with easy lunch--canned salmon which tastes delicious made into salmon salad, eaten in lettuce wraps with tomatoes and cheese. Then, tonight, vegetables jalfrezi with whatever meat I can scrounge thrown in. I'm using an amalgamation of this recipe from Jamie Oliver and this one from a random person on food.com. I'll post my recipe later on, when I know what I've done and whether it worked well.
Today I also clean out the fridge and evaluate what I have....Chickpeas already boiled and ready for hummus(in a mason jar from last week), cooked pinto beans ready to make into refried beans, and various odd veggies and fruits and ingredients(chutney, anyone?). Maybe the meal plan will be posted on Tuesday....
This week I'm starting with easy lunch--canned salmon which tastes delicious made into salmon salad, eaten in lettuce wraps with tomatoes and cheese. Then, tonight, vegetables jalfrezi with whatever meat I can scrounge thrown in. I'm using an amalgamation of this recipe from Jamie Oliver and this one from a random person on food.com. I'll post my recipe later on, when I know what I've done and whether it worked well.
Today I also clean out the fridge and evaluate what I have....Chickpeas already boiled and ready for hummus(in a mason jar from last week), cooked pinto beans ready to make into refried beans, and various odd veggies and fruits and ingredients(chutney, anyone?). Maybe the meal plan will be posted on Tuesday....
Monday, June 27, 2011
Hummus Recipe
Home-made hummus is better than anything you buy in the store. Okay, now that I've made a couple people mad(sorry!) I'll tell you why, with a few(well, just one--see #2) caveats:
1. You control the ingredients, and you're not likely to find any anti-fungal, chemical preservatives in home-made hummus. Those added chemicals are, well....not food. They taste chemical-ish, and add a funky after-taste that you won't like once you start making it yourself.
2. It's not fresh. It's not fresh. It's not fresh. (unless they made it, that morning, in their kitchens there at Fresh Market/Whole Foods/etc.) It's more probable that you'll find wonderful, fresh, amazing hummus at your locally-owned, family-operated Greek or Lebanese restaurant. If you have to buy it, buy it from them in bulk. It'll last you all week, it'll taste amazing, and it's usually a GREAT price. :) Just ask them...and tell Nidal that I sent you.
3. It's CHEAPER. Yes, this is a shameless frugalista admitting that when I'm tied to a strict budget and have to bring food to feed lots of people, I want it to be special, but I don't want to feed them better than I feed my husband on Friday night, if you know what I mean.
Okay, okay, here's the recipe:
Adjust the amounts according to your family's taste, which means lots of finger-dipping and tasting at the end!!! :) (just use a clean finger each time, okay? okay!)
1 bag dry chickpeas(also called garbanzo beans)
1 med.-lg. head of garlic
1/3 cup GOOD lemon juice(Volcano juice at Cosco--best ever!)
1/3-1/2 cup tahini(sesame seed butter--and sesame seeds should be the only ingredient)
kosher salt, to taste.
Cook dry beans until soft and buttery-tasting. Use an acid and a fat in the cooking water for a nice texture bean--I use leftover bottom-of-the-bottle week-old red wine(about 1-2 TBsp) and a couple tablespoons butter. Don't use margarine, it's not an animal fat and won't have the desired effect. And it's not real food!
Place peeled garlic cloves in bottom of bowl of food processor with tahini and lemon juice and drained cooked beans, still warm if possible(the flavors will blend more smoothly). Toss in a teaspoon of kosher salt to start, and blend away. Go brew a pitcher of black tea(Luzianne, of course) to make Lebanese iced tea while you let the blender go, go, go.
Taste and add more salt as needed, and more reserved chickpea liquid or lemon juice as needed to acheive an almost-pourable, very creamy consistency.
To serve: Place in a platter with slightly up-turned sides, drizzle liberally with good olive oil, and top with crumbled feta and a couple Kalamata olives, or chopped parsley, or tomatoes, or all of the above as one of my dear friends does! :) My husband likes things simple, and I usually never have all of those garnishes in my fridge at the same time. Frugal means that I run out of those types of ingredients at times...but I'm always grateful for what we do have, and we NEVER go hungry(thanks to my wonderful providing husband).
**This hummus has lasted a week in my fridge. Once. When I was gone and left a huge amount for my husband(who wasn't so hungry without us....). We typically eat it within a couple of days, but you can definitely keep it even longer....with all the garlic and salt, and a layer of olive oil over it, it is preserved beautifully when refrigerated!
1. You control the ingredients, and you're not likely to find any anti-fungal, chemical preservatives in home-made hummus. Those added chemicals are, well....not food. They taste chemical-ish, and add a funky after-taste that you won't like once you start making it yourself.
2. It's not fresh. It's not fresh. It's not fresh. (unless they made it, that morning, in their kitchens there at Fresh Market/Whole Foods/etc.) It's more probable that you'll find wonderful, fresh, amazing hummus at your locally-owned, family-operated Greek or Lebanese restaurant. If you have to buy it, buy it from them in bulk. It'll last you all week, it'll taste amazing, and it's usually a GREAT price. :) Just ask them...and tell Nidal that I sent you.
3. It's CHEAPER. Yes, this is a shameless frugalista admitting that when I'm tied to a strict budget and have to bring food to feed lots of people, I want it to be special, but I don't want to feed them better than I feed my husband on Friday night, if you know what I mean.
Okay, okay, here's the recipe:
Adjust the amounts according to your family's taste, which means lots of finger-dipping and tasting at the end!!! :) (just use a clean finger each time, okay? okay!)
1 bag dry chickpeas(also called garbanzo beans)
1 med.-lg. head of garlic
1/3 cup GOOD lemon juice(Volcano juice at Cosco--best ever!)
1/3-1/2 cup tahini(sesame seed butter--and sesame seeds should be the only ingredient)
kosher salt, to taste.
Cook dry beans until soft and buttery-tasting. Use an acid and a fat in the cooking water for a nice texture bean--I use leftover bottom-of-the-bottle week-old red wine(about 1-2 TBsp) and a couple tablespoons butter. Don't use margarine, it's not an animal fat and won't have the desired effect. And it's not real food!
Place peeled garlic cloves in bottom of bowl of food processor with tahini and lemon juice and drained cooked beans, still warm if possible(the flavors will blend more smoothly). Toss in a teaspoon of kosher salt to start, and blend away. Go brew a pitcher of black tea(Luzianne, of course) to make Lebanese iced tea while you let the blender go, go, go.
Taste and add more salt as needed, and more reserved chickpea liquid or lemon juice as needed to acheive an almost-pourable, very creamy consistency.
To serve: Place in a platter with slightly up-turned sides, drizzle liberally with good olive oil, and top with crumbled feta and a couple Kalamata olives, or chopped parsley, or tomatoes, or all of the above as one of my dear friends does! :) My husband likes things simple, and I usually never have all of those garnishes in my fridge at the same time. Frugal means that I run out of those types of ingredients at times...but I'm always grateful for what we do have, and we NEVER go hungry(thanks to my wonderful providing husband).
**This hummus has lasted a week in my fridge. Once. When I was gone and left a huge amount for my husband(who wasn't so hungry without us....). We typically eat it within a couple of days, but you can definitely keep it even longer....with all the garlic and salt, and a layer of olive oil over it, it is preserved beautifully when refrigerated!
Monday, May 30, 2011
Something else--NOT tuna fish!!!
Curried Chicken Salad Sandwich on the Food Network
After a long morning of weeding, planting, mowing, and sweating, I wanted to make something hearty for the men in the house, and tasty and a little exotic for me! Forget what it says about taking over an hour to make, and pull out that leftover roast chicken you have in the fridge. If you don't have it in there now, make plans to cook one this week....or 2, depending on the size of your family, and then enjoy making the whole thing in about 10-15 minutes(it depends on how much trouble the baby is getting into while you're making it!) using all those odds-and-ends of chicken you have left over. You know what I mean...because even my 8-year-old can't clean all the chicken off of his bones. :) Disregard what it says about using breast meat only--dark meat is delicious, too, and more tender and flavorful.
This salad is super-simple to whip together, especially with the treasure of some $.69 Stonewall Kitchen chutney I found at Kelly's here in town. 3 ingredients in the dressing, and 3 ingredients to add to the chicken make it easy to remember for next time, and deliciously fancy enough to make and serve as special picnic food....or to sweet friends coming over for a quick visit!
Because we're doing the gluten-free thing, we ate it over various crackers(Ryvita and Finn Crisp for the men, gf crackers for baby and me) with Fuji apple slices and ginger lemonade served on the side; it would taste amazing served in lettuce wraps as well.
Happy Memorial Day, everyone! We are grateful for all our servicemen, as well as the ones in our family who are veterans. We love you!
After a long morning of weeding, planting, mowing, and sweating, I wanted to make something hearty for the men in the house, and tasty and a little exotic for me! Forget what it says about taking over an hour to make, and pull out that leftover roast chicken you have in the fridge. If you don't have it in there now, make plans to cook one this week....or 2, depending on the size of your family, and then enjoy making the whole thing in about 10-15 minutes(it depends on how much trouble the baby is getting into while you're making it!) using all those odds-and-ends of chicken you have left over. You know what I mean...because even my 8-year-old can't clean all the chicken off of his bones. :) Disregard what it says about using breast meat only--dark meat is delicious, too, and more tender and flavorful.
This salad is super-simple to whip together, especially with the treasure of some $.69 Stonewall Kitchen chutney I found at Kelly's here in town. 3 ingredients in the dressing, and 3 ingredients to add to the chicken make it easy to remember for next time, and deliciously fancy enough to make and serve as special picnic food....or to sweet friends coming over for a quick visit!
Because we're doing the gluten-free thing, we ate it over various crackers(Ryvita and Finn Crisp for the men, gf crackers for baby and me) with Fuji apple slices and ginger lemonade served on the side; it would taste amazing served in lettuce wraps as well.
Happy Memorial Day, everyone! We are grateful for all our servicemen, as well as the ones in our family who are veterans. We love you!
Saturday, May 14, 2011
Leg of Lamb
Costco has some of the best prices on boneless leg of lamb, and preparing it is simple...and yummy! :) When I defrost it in the sink in cold water, it takes a couple of hours, and if I take it out around lunchtime it's usually ready to roast by 4 or 4:30.
First, preheat your oven to 450°F. Cut garlic into slivers and insert randomly into lamb, using point of sharp knife. Leave the net around the lamb--it's meant to hold it all together in cooking because they have removed the bone! I usually use a whole large head of garlic--and it's worth the trouble! Separate the cloves by smashing the head with the flat side of your cleaver or a small flat cutting board, and then use the flat side of your cleaver to mash a couple of cloves at a time--they will pop out of their skins, making it easy enough for a two-year-old to peel!
Place the lamb in your roasting pan--surround it with one large cut-up onion(I slice in half, and then in large slivers, nothing perfect!), and rub it generously with room-temp butter. Now season with kosher salt and ground black pepper, or Tony's, or kosher salt and rosemary. Simplicity in seasonings will not detract from the flavor, but underseasoning might! :) Also, overcooking the lamb is another thing to avoid.
Now, roast at 450°F for 20 minutes. Then reduce the heat to 325°F and roast an additional hour (for a 6 pound roast), about 10-12 minutes per pound. If you are cooking a roast bone-in, the bone will act as an insulator and will require a longer cooking time than a boneless roast.
Also, the shape of the roast will have an impact on the cooking time. Some roasts are rather long and thin, while some are oval and egg-shaped. A thicker roast may take longer than expected.
Now the fun part: while your roast is cooking, and smelling up your kitchen with the most delicious smells, pour a glass of red wine. A red wine is absolutely wonderful served with lamb--and there are many sides you can prepare quickly to accompany it. Some of our favorites are:
mint sauce(we LOVE this Gilway Fresh Garden Mint Sauce, which they sell at Whole Foods and Coop Grocery in Carbondale)
hummus
spiced rice with peas
garlic butter mashed potatoes
roast carrots
roast asparagus
garlic butter fresh steamed green beans
garlic stir-fried yellow squash
deviled eggs
pickled beets
Don't forget to check your lamb's internal temp, and cook to your preferred doneness. We like to make ours medium rare, because it is lusciously tender and re-warms BEAUTIFULLY the next day, or days, depending on how much you have left! :) I wouldn't know how long it lasts in the fridge, because we never have a problem eating every single last bit in a couple of days(it's usually a pretty large--5 to 6 lb--roast for our little family). Scrumptious! I think that temp is about 145 F.
I've heard you should never allow ice water or any cold beverage on the table with lamb. The cold makes the lamb fats congeal in one's mouth, which produces an unpleasant flavor or after-taste. If you are introducing it for the first time to your family, try beverages which complement the flavor, i.e. mint tea, warm or room temperature, or wine, or sweet tea(again, not too cold!).
Happy eating!
First, preheat your oven to 450°F. Cut garlic into slivers and insert randomly into lamb, using point of sharp knife. Leave the net around the lamb--it's meant to hold it all together in cooking because they have removed the bone! I usually use a whole large head of garlic--and it's worth the trouble! Separate the cloves by smashing the head with the flat side of your cleaver or a small flat cutting board, and then use the flat side of your cleaver to mash a couple of cloves at a time--they will pop out of their skins, making it easy enough for a two-year-old to peel!
Place the lamb in your roasting pan--surround it with one large cut-up onion(I slice in half, and then in large slivers, nothing perfect!), and rub it generously with room-temp butter. Now season with kosher salt and ground black pepper, or Tony's, or kosher salt and rosemary. Simplicity in seasonings will not detract from the flavor, but underseasoning might! :) Also, overcooking the lamb is another thing to avoid.
Now, roast at 450°F for 20 minutes. Then reduce the heat to 325°F and roast an additional hour (for a 6 pound roast), about 10-12 minutes per pound. If you are cooking a roast bone-in, the bone will act as an insulator and will require a longer cooking time than a boneless roast.
Also, the shape of the roast will have an impact on the cooking time. Some roasts are rather long and thin, while some are oval and egg-shaped. A thicker roast may take longer than expected.
Now the fun part: while your roast is cooking, and smelling up your kitchen with the most delicious smells, pour a glass of red wine. A red wine is absolutely wonderful served with lamb--and there are many sides you can prepare quickly to accompany it. Some of our favorites are:
mint sauce(we LOVE this Gilway Fresh Garden Mint Sauce, which they sell at Whole Foods and Coop Grocery in Carbondale)
hummus
spiced rice with peas
garlic butter mashed potatoes
roast carrots
roast asparagus
garlic butter fresh steamed green beans
garlic stir-fried yellow squash
deviled eggs
pickled beets
Don't forget to check your lamb's internal temp, and cook to your preferred doneness. We like to make ours medium rare, because it is lusciously tender and re-warms BEAUTIFULLY the next day, or days, depending on how much you have left! :) I wouldn't know how long it lasts in the fridge, because we never have a problem eating every single last bit in a couple of days(it's usually a pretty large--5 to 6 lb--roast for our little family). Scrumptious! I think that temp is about 145 F.
I've heard you should never allow ice water or any cold beverage on the table with lamb. The cold makes the lamb fats congeal in one's mouth, which produces an unpleasant flavor or after-taste. If you are introducing it for the first time to your family, try beverages which complement the flavor, i.e. mint tea, warm or room temperature, or wine, or sweet tea(again, not too cold!).
Happy eating!
Monday, March 28, 2011
Using fresh garlic
Now, really, this is the time to confront your scaredy-cat self. Using fresh garlic is NOT hard. In fact, it can be the easiest thing to teach your little one about cooking in the kitchen. Peeling garlic should be one of the first jobs your kids or grandkids do for you in the kitchen....because, truthfully, they're good at it and you don't really want to do it if THEY can! :)
Have a trash bowl on your counter surface, next to the cutting board(thank you, Rachel Ray). You will use it the whole time you're prepping the meal, and it's great to have it RIGHT THERE where you are chopping, opening cans, cleaning meat, snapping beans, etc. Separate the head by slicing through it with a big knife, or prying it apart by brute force.
Using the side of a very wide, big knife(I have a great cleaver I use exclusively for all chopping) press down HARD on a clove or two of garlic at a time, until you hear and feel a "POP." This is very satisfying if you are frustrated or in a mood to kill something. Since your husband is probably the one killing the meat around your house, this is your chance to be rough with the food. Repeat until every clove has been whacked!
Crushing the individual cloves will make them literally FALL out of their respective, crackly skins. This is the part the kids love. Give them a clean little prep bowl for their freshly-peeled garlic, or just point a spot out to them on the cutting board for their peeled pile.
Use a garlic press to add garlic to your recipe without too much fuss and trouble; remember, with garlic, more is better!
Have a trash bowl on your counter surface, next to the cutting board(thank you, Rachel Ray). You will use it the whole time you're prepping the meal, and it's great to have it RIGHT THERE where you are chopping, opening cans, cleaning meat, snapping beans, etc. Separate the head by slicing through it with a big knife, or prying it apart by brute force.
Using the side of a very wide, big knife(I have a great cleaver I use exclusively for all chopping) press down HARD on a clove or two of garlic at a time, until you hear and feel a "POP." This is very satisfying if you are frustrated or in a mood to kill something. Since your husband is probably the one killing the meat around your house, this is your chance to be rough with the food. Repeat until every clove has been whacked!
Crushing the individual cloves will make them literally FALL out of their respective, crackly skins. This is the part the kids love. Give them a clean little prep bowl for their freshly-peeled garlic, or just point a spot out to them on the cutting board for their peeled pile.
Use a garlic press to add garlic to your recipe without too much fuss and trouble; remember, with garlic, more is better!
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