Lamb Tagine

 

 

Ingredients

• 1.5 lb shoulder lamb
• 1 cup of lentils
• 1 1 15.5 can of pinto beans (although any other kin
• 5 small new potatoes
• 10 plum tomatoes
• 1 small diced shallot
• 5 cloves of garlic chopped
• 2 tablespoons peanut oil
• 5 small carrots small sticks
• 1 small diced delicata squash
• 1 thyme sprig
• 2 tablespoons of Parsley chopped
• 1 teaspoon of curry power
• 1 teaspoon of tarragon
• 1 teaspoon Spanish Paprika
• 2 teaspoons of powder allspice
• 2 teaspoons of fresh pepper
• 1 cup of beef stock
• 1 large stick of Cinnamon
• 2 teaspoons of grated ginger
• 1/2 teaspoon of coriander
• 2 tablespoons of fresh chopped chives
• 3 tablespoons of agave (feel free to add more)
• 1 Salt; to taste
• 1 cup of pecans

Preparation

Add the peanut oil to a cast iron pan, wait until the pan is quite hot. Add the lamb and brown for 5 minutes, then add all the other ingredients and cook for 2 hours in a cast iron pan at 350 degrees in the oven.
Cover with aluminum oil for the first hour. Serve this dish with flat bread.
I was able to find a Tagine the other day, so now I will have to play with the temperate and cooking time.

Tasty Quinoa

I just made this for dinner and it is fantastic. I cannot wait for lunch tomorrow. Enjoy. 

Ingredients

• 1 cup White Organic Quinoa
• 2 cups of water
• 1 Salt; to taste
• 2 teaspoons of corn oil
• 1 teaspoon of Thyme
• 1 pepper; to taste
• 1/2 lemon

Preparation

Add the corn oil and salt to the pan. Let it heat up for about 1/2 a minute, then add the water and bring to a boil. Add the Quinoa and lower fire to medium. after 15-17 minutes after the water has evaporated add the finely chopped thyme. Turn Quinoa off and add the lemon juice. Add pepper and salt as needed.

Pepper Crusted Rib eye Steak and Hasselback Potatoes

In our last lesson I worked on my butchering skills, I bought a nice piece of rib eye steak. It was heavenly. We cook one steak in class, and the rest I brought home. Needless to say I have been enjoying great meals this week.

We also worked on a great Pinot Noir Sauce with Portabella Mushrooms, and a tomato sauce for the chef’s class the next day. Both sauces were delicious and not too difficult to make, although they took a long time to reduce. We then worked on the Hasselback potatoes, those were my favorite, I bought red bliss potatoes, garlic, salt and pepper. They are amazingly easy to make but very tasty.

I can proudly report that I ate broccoli rabe, (me, hater of all things green) it was surprisingly moist and delicious. We cooked them in the oven, with olive oil, minced garlic, salt and pepper. Overall the meal was fantastic and I got to practice my knife, butchering, and sauces skills. I have no class this Saturday but will be helping my sister with an event she is putting together for her church (I will be slaving away all day, more on that after the event).

See a picture below of the whole meal.