Roast leg of Lamb with Yogurt

We got this recipe from CD Kitchen and it was a winner.
We got lucky our Kroger had lamb for sell back around Easter and before it got to hot we cooked this one and it was so good. The picture is not so pretty with the yogurt on it but it kept it moist.

2 1/2 lb leg of lamb with bone
3 cloves garlic
1 teaspoon minced garlic about another 3 cloves
1 teaspoon chopped fresh rosemary Plus another 1 Tablespoon fresh rosemary chopped
2 Tablespoons olive oil
2 Tablespoons fresh lemon juice
salt and pepper
3/4 cup plain yogurt (we used Greek)
1/2 teaspoon ground cinnamon
1/3 teaspoon flour

make small slits about 1/2 inch deep around the lamb. Cut the 3 cloves of garlic in slivers and mix with the 1 teaspoon of rosemary and insert in slits around the lamb.
Take the minced garlic in a bowel and add the 1 Tablespoon of fresh rosemary and 2 Tablespoons fresh lemon juice and 2 Tablespoons of olive oil mix all together. Cover the lamb with mixture and place in bag and let marinate at least 2 hours or best overnight. (we did overnight)

Basting recipe
2 Tablespoons olive oil
2 tablespoons lemon juice
1 Tablespoon rosemary
2 teaspoons garlic minced. Mix all together to use a a basting for the lamb every 29 minutes.
Pre heat oven to 350
Place lamb in roasting pan and sprinkle with salt and pepper and basting mixture.
cook for about 1/1/4 hours.

In another bowl whisk together yogurt ,cinnamon and flour. Spoon this over the lamb and continue to cook the lamb till the yogurt sauce starts to set and the lamb is done. Should read 125 for med -rare.
Take lamb out and let rest for 8 to 10 minutes then carve and serve.

We did use the left overs to make pita and artichoke sandwiches that were outstanding the recipe for that is under beef and artichoke sandwich but the lamb is so much better. We ate it before we thought to take a picture.

Moroccan Chicken Casserole

Wife made this and the whole house smelled great when I got home. But I must say it did not ring my bell as much as it did hers. In all fairness it was better the next day.
Funny when something has all the ingredients you love but does not rock the boat.
I think it had to much ginger and that it was a little overpowering so if you are not used to ginger very much I would half it.
1 head cauliflower
2-3 pounds chicken
2 Tablespoons butter
1 onion finely chopped
1 Tablespoon ginger finely chopped
2 cloves garlic finely chopped
2 carrots chopped 2 teaspoons cumin
1 teaspoon paprika
1/2 teaspoons turmeric
1/2 teaspoon cinnamon
1/4 teaspoon cayenne
1 red pepper cut in thin strips
28 oz can of diced tomatoes
1/2 cup minced cilantro
2 teaspoon salt
1 lemon
Preheat oven to 375
The base of the casserole is cauliflower grated into a rice like texture. spread the cauliflower in a 9x13 greased baking pan
Salt and pepper chicken and melt 1 teaspoon butter in a deep skillet over high heat.
Brown chicken about 3-5 minutes on each side. Remove to side
Turn down heat to medium and onion,ginger,garlic,and carrots. Cook till onions are soft, add remaining butter and all spices and stir well.
Add red pepper,can of tomatoes cilintro and salt. Return chicken to pan and simmer for 3-5 minutes.
Pour the chicken mixture over the cauliflower and make sure it is all covered by the sauce.
Slice a lemon in thin pieces and lay on top. Cover the pan and bake for 35 minutes. Remove the foil and cook another 25 minutes more. Garnis with clintro.

Moroccan Shrimp

Since we had the Ras El Hanout spice we found this recipe for shrimp we knew we had to try. And it was wonderful.... also good to make as a pita sandwich.
Shrimp marinade
3 Tablespoons yogurt(we use Greek)
2 Teaspoons Ras El Hanout
salt and pepper to taste.
1 lb shrimp (we used less)
Marinate for 1 hour
can grill but we cooked in skillet with a little oil.
We had this with the chicken Shawarna the other night but the orig recipe had it as a kebobe with veg. If you want to make it that way just add veg shewers to grill like zucchini in chunks, mushrooms and cherry tomatoes. Add all the vegs that you want to use to the marinade. (we will have to try it this way at another time.)

Chicken Shwarma

We tried to fix a chicken shawarma like we had at Aladdin's restaurant.
This will do when we can't get there. Served with Humus and saffron rice its pretty darn close. Now we just have to duplicate their mint tea. That's what we forgot this time.
2 Tablespoons finely chopped fresh parsley
1/2 tablespoon salt
1/2 crushed red pepper
1/4 teaspoon ground ginger
1/4 teaspoon cumin
1/8 teaspoon coriander
(Now just a note here on the spices. We bought the prepared spice called Ras El Hanout at the grocery store at Aladdin's and used that instead of the above.)
1 Tablespoons Greek yogurt
2 cloves garlic minced
1 lb skinless and boneless chicken breast halves thinly sliced.
2 Tablespoons extra virgin olive oil

Combine first 6 ingredients (or Ras El Hanout)in a large bowl; stir in 1 Tablespoon juice.yogurt and 2 cloves garlic. Add chicken and toss to coat. We let this marinate in the fridge over night but you might be able to get away with one hour.
Heat oil over med high heat add chicken and mixture to pan and saute for about 6 minutes until done stirring frequently. Add over rice.

Beef and Artichoke Pita Sandwiches

Well we had some humus and pita bread left over and I do not think I have ever posted this quit and tasty sandwich. Wife had this old free cook book she order from Krinos peppers about 20 something years ago. Do products still send out free cook books ?

Well we have added some stuff over the years.

1 Tablespoon olive oil

1 onion thinly sliced

1 green pepper thinly sliced

1 lb sirloin steak thinly sliced strips

1 tomato peeled,and tingle sliced

(we did use can this time-1 can chopped tomatoes)

1 14 oz can artichoke hearts thinly sliced

salt and pepper

add greek seasoning to taste

feta cheese.

and of course krinos peppers.

oregano

In a skillet heat oil and saute onion and pepper until tender. Add meat and sprinkle with oregano, and stir fry when meet is cooked add

tomatoes and artichokes and cook just long enough to heat, season with salt and pepper and greek seasonings.

Warm pita bread and fill pockets with meat mixture and add feta cheese. Peppers on the side

Chicken with Morocco spices

Well last post I told you about getting our new spices and here we used them on some cut up chicken breast. We added our own made humus the recipe for it on a back post jut look for it on the side bar. As for the chicken just cup up in chunks or strips and sprinkle the spices over and cook in a skillet with a little oil. Add pita bread.

Spicy Chick Peas and Couscous

We have a jam night about once a month and everyone tries to bring something. As our host are now on a low fat and low cholesterol diet we have brought out our low fat cookbooks and found this one to try. It was a hit but again we our taste buds are jaded and felt like it really needed more kick. It is really a colorful dish.

1 can (about 14 oz) vegetable broth
1 teaspoon ground coriander
½ teaspoon ground cardamom
½ teaspoon turmeric
½ teaspoon hot pepper sauce
¼ teaspoon salt
1/8 teaspoon ground cinnamon
1 cup julienned carrots
1 can (15 oz) chick peas, rinsed and drained
1 cup frozen peas
1 cup uncooked quick cooking couscous
2 tablespoons chopped fresh mint or parsley for garnish.
Combine vegetable broth,coriander, cardamom,turmeric, hot pepper sauce salt and cinnamon in a large sauce pan and bring to a boil over high heat. Add carrots and reduce heat and simmer for 5 minutes.(The smell is to die for) Now add chick peas and peas, simmer for 2 minutes uncovered.
Now stir in couscous. Cover, remove from heat. Let stand for 5 minutes or until liquid is absorbed. Sprinkle with mint or parsley.
Now what can we bring next time?????

Garlic Chicken Souvlaki

OK we are on the Greek thing ever since we went to the Greek fest and thought we would try our hand at making our own souvlaki. We used chicken thighs and they did not do well on the skewers, I may have cut the pieces to small. Will try with chicken breast next time and there will be a next time as this was finger licking good. The recipe says you can also use a pork tenderloin.

Oh we also thought at the last minute to throw in some shrimp in the marinade and cook them.

We did not have any wild rice which is what we would have liked to use but only had white rice at the time. Time to make a run into town for some supplies.

2lbs of chicken

10 garlic cloves crushed (sounds like a lot but it is not)

1/4 cup olive oil

1/2 cup lemon juice, freshly squeezed

2 tablespoons oregano
salt and pepper to taste

Combine everything and blend well

place in plastic bag with chicken and marinate overnight.

soak skewers or use metal

cook on grill until done.

Hummus our take on the dip

We found a bunch of hummus recipes out there and kind of took a little of this and that to create our own.
I must say the first time we made it we must have had a bad batch of tahini because it was just nasty so it has been a while since we tried again but after our meal at the Greek fest we decided to give it another try. This time we used Krinos brand tahini and this one was much better.

3 cans garbanzo beans, rinsed and drained
1/3 cup plus 1 tablespoon tahini
3-4 cloves garlic
juice on 1/2 lemon (we added a little more)
1/2 teaspoon cumin (may add more to taste-we did)
3-5 tablespoons cold water
1 tablespoon olive oil
salt to taste
3-4 tablespoons yogurt
1 roasted pepper from jar.
we also added a little chipolata chili powder
paprika, fresh basil or Italian parsley to garnish also can use cilantro or mint. what ever you prefer.

Combine chickpeas with all ingredients except water and olive oil.
We used a food processor.
Mix till mixture becomes somewhat smooth. Add water as necessary to help with the blending, at end add olive oil and blend just to incorporate.
Serve with pita chips, pita bread or even corn chips