1-8 oz package cream cheese
1 can salmon
liquid smoke
horseradish sauce
Combine cream cheese and salmon. Add liquid smoke and horseradish
sauce to taste. Chill overnight. Serve with Ritz crackers.
Submitted by Karen Utley
Sunday, January 27, 2008
Four Bean Salad
1 can garbanzo beans
1 can red kidney beans
1 can cut green beans
1 can small white beans
3/4 cup sugar
1/2 cup apple cider vinegar
1/4 cup olive oil
1/4 cup chopped onion
1/8 tsp dried minced garlic
dash of salt to taste
Drain and combine beans. Mix all other ingredients, pour over beans
and marinate overnight. Keeps well.
Submitted by Karen Utley
1 can red kidney beans
1 can cut green beans
1 can small white beans
3/4 cup sugar
1/2 cup apple cider vinegar
1/4 cup olive oil
1/4 cup chopped onion
1/8 tsp dried minced garlic
dash of salt to taste
Drain and combine beans. Mix all other ingredients, pour over beans
and marinate overnight. Keeps well.
Submitted by Karen Utley
Pine Nut Couscous
2 Tbsp. butter
3 Tbsp. pine nuts
2 cups couscous
2 cups chicken stock
During the last 5 minutes while lamb is cooking, melt butter and toast pine nuts. Add 2 cups stock and bring to a boil. Remove pan from heat, add couscous and cover pan. Let stand 5 minutes. Remove lid and fluff couscous with a fork.
Side note: I’ve also found a store-bought boxed version of pine nut couscous that also works well in a pinch.
Submitted by Brooke Williamson
3 Tbsp. pine nuts
2 cups couscous
2 cups chicken stock
During the last 5 minutes while lamb is cooking, melt butter and toast pine nuts. Add 2 cups stock and bring to a boil. Remove pan from heat, add couscous and cover pan. Let stand 5 minutes. Remove lid and fluff couscous with a fork.
Side note: I’ve also found a store-bought boxed version of pine nut couscous that also works well in a pinch.
Submitted by Brooke Williamson
Moroccan Lamb
2-1/2 lbs. boneless leg of lamb, cut into bite size pieces
1 Tbsp. grill seasoning (preferably McCormick Montreal Steak Seasoning)
2 tsp. turmeric
2 tsp. cumin
1-1/2 tsp. coriander
1 tsp. paprika
1/2 tsp. cinnamon
1/4 tsp. ground cloves
3 Tbsp. extra-virgin olive oil
2 medium onions, thinly sliced
3 cloves garlic, chopped
20 to 24 pitted dates, halved (about 1 cup)
2 cups chicken stock
4 green onions, chopped
Place lamb in a Ziploc bag. Combine the 7 spices in a small bowl. Sprinkle into the bag and seal bag. Shake and evenly coat the lamb pieces in the spices.
Heat a large, deep skillet over medium-high to high heat. Add 3 tablespoons olive oil, then the lamb. Sear the lamb and caramelize the meat all over, 5 to 7 minutes. Add the onions and garlic and cook 5 minutes more. Add the dates and 2 cups of chicken stock to the pan and cover. Cook 7 to 8 minutes more to plump the dates and soften the onions. Remove cover and adjust seasonings to taste.
Make couscous during last 5 minutes of cooking. Serve lamb over couscous and garnish with chopped green onions.
Submitted by Brooke Williamson
1 Tbsp. grill seasoning (preferably McCormick Montreal Steak Seasoning)
2 tsp. turmeric
2 tsp. cumin
1-1/2 tsp. coriander
1 tsp. paprika
1/2 tsp. cinnamon
1/4 tsp. ground cloves
3 Tbsp. extra-virgin olive oil
2 medium onions, thinly sliced
3 cloves garlic, chopped
20 to 24 pitted dates, halved (about 1 cup)
2 cups chicken stock
4 green onions, chopped
Place lamb in a Ziploc bag. Combine the 7 spices in a small bowl. Sprinkle into the bag and seal bag. Shake and evenly coat the lamb pieces in the spices.
Heat a large, deep skillet over medium-high to high heat. Add 3 tablespoons olive oil, then the lamb. Sear the lamb and caramelize the meat all over, 5 to 7 minutes. Add the onions and garlic and cook 5 minutes more. Add the dates and 2 cups of chicken stock to the pan and cover. Cook 7 to 8 minutes more to plump the dates and soften the onions. Remove cover and adjust seasonings to taste.
Make couscous during last 5 minutes of cooking. Serve lamb over couscous and garnish with chopped green onions.
Submitted by Brooke Williamson
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