Moroccan Lamb Kabobs with Orange Couscous

I can't believe it, but I think this is the first lamb recipe I've posted. I'm not sure how that's possible, considering I make tons of North African food which often requires lamb. Hmm... bizarre. Well, the problem has been fixed now because here is my first lamb post, Moroccan lamb kabobs! YUM! I know I say this a lot, but this is definitely one of our favorite meals. Not only is it easy to prepare, but it also cooks fast. I've been doing a lot of housework and painting lately (painting trim... *shudder), so having a few meals that I can quickly throw together has been wonderful.

The lamb has a lot of flavor, and you could probably stretch the spice mixture to about 3 lbs of lamb (might need a bit more salt though), but we only used about 2 lbs, maybe a little less. Of course, you can adjust the seasoning to taste. Do not skip the lemon juice though. You know how lamb can sometimes taste a little bit..... like a barnyard? Well, if you squeeze lemon over it, then it reduces that by a very noticeable amount. In fact, most of the time the barnyard is gone. Also, I usually add bell pepper to this, but I was out, so I just listed it below as optional.

Spice mixture

The lamb and spices

Onions

Ready to go on the grill

Preparing the couscous

Cover and remove from heat for 5 minutes

Moroccan Lamb Kabobs with Orange Couscous
Serving Size = 2 - 3

• About 2 lbs leg of lamb, fat removed
• 2 onions, cut into big pieces
• 4 metal skewers
• (optional: 1 bell pepper, cut into large pieces)
• 1 1/2 teaspoons cumin
• 1/2 teaspoon paprika (Hungarian sweet)
• Pinch of cayenne
• 1/8 teaspoon or so of cinnamon
• Pinch of allspice
• 1/2 teaspoon ground coriander
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1 teaspoon ground ginger
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 lemon, juiced
• 1/8 - 1/4 cup of oil (extra virgin olive oil)

Orange Couscous
Serving Size = 3 - 4

• 1 box of couscous
• 1 1/2 cups orange juice
• 1/2 cup water
• 1 - 2 tablespoons cilantro, chopped (optional)
• Salt, pinch

1. Cut lamb into about 2-inch pieces. Chop the onion and bell pepper (optional) into roughly the same size. Mix together the next 13 ingredients (shouldn't be as thick as a paste, but don't make it too runny either) and then pour over the lamb. Massage into the meat and set aside for about an hour (I've cooked immediately though and it still works). I leave it out of the fridge because I want the lamb to come up to about room temperature.
2. Take the skewers and start with a piece of onion, a piece of bell pepper if you're using it, a piece of lamb, then onion again and so on. I place an onion on the end when done.
3. Heat the outdoor grill over medium high and cook to desired doneness (roughly 10 - 15 minutes). Remember to turn it to cook all sides.
4. Start the couscous by bringing the orange juice, water, salt, and cilantro to a boil. Stir in the couscous, cover and remove from heat. Leave for 5 minutes, then fluff with a fork. It's now ready to serve.

Linking to: Hearth and Soul, Savvy Homemade Monday, Whimsy Wednesdays, What I Ate Wednesday, Whole Foods Wednesday

Burgers with Chipotle Chili/Cilantro Mayo, Seasoned Baked Fries

Best burgers ever.
Ever.
I've never really made amazing burgers. They've always been ok, or even good, but never delicious. I'll be honest folks, I don't grill outside as often as I should (to learn, improve, experiment and so on). My grilling skills are mediocre, but after this recipe I feel like a grilling superstar (the key is the panade). I was smiling from ear to ear all evening. My husband even said these were the best burgers we've ever made. My toddler ignored the food as usual.
She never eats.
I don't know how toddlers survive without food.
Anyway, that's a rant for another day.

As for the mayo, well, I was watching Food Network years ago and Bobby Flay was making burgers. I remember him saying that you should never add too much flavor to the meat, the majority of the flavor should come from the sauce and toppings. I've tried both and I have to agree with him. I do prefer a plain burger with flavorful toppings. They have always been the most successful for me. This burger has some flavor, but nothing strong or overwhelming. The mayo, on the other hand, has great flavor and really takes this burger up a notch.

Mayo

Chipotle Chili and Cilantro Mayonnaise

Serving Size = 4 - 6

*This is a very rough recipe. I just added to taste, which is what I recommend for everyone.

• 1/2 cup mayonnaise
• 2 tablespoons miracle whip
• 1/8 - 1/4 teaspoon chipotle chili powder
• 2 tablespoons chopped fresh cilantro

1. Mix together and refrigerate until ready to use.

Panade

Yummmm

Grilled Burgers
Serving Size = 4 - 5
Original Recipe
*I cook my burgers well done

• 1 1/2 lbs 80% lean ground chuck (I probably had 1 lb, so I lowered the salt a bit but kept the rest the same)
• 1/2 cup chopped or torn white bread with the crusts removed
• 2 tablespoons whole milk
• 3/4 teaspoon salt
• 3/4 teaspoon pepper
• 1 garlic clove, minced
• 2 teaspoons steak sauce (I don't have steak sauce, see info below)

1. You might need to start your grill first if you use charcoal.
2. In a bowl, mix together the milk and bread until it is a mushy paste (the panade). Add the salt, pepper, garlic, and steak sauce. Mix well. Add this to the ground beef and mix until combined. Make hamburger patties and place on the grill (the frugal girl recommends oiling the grill first with a paper towel dipped in oil to keep them from sticking). 
3. Cook 2 - 3 mins on the first side and 3 - 4 mins on the second side (and don't forget to grill the buns too).

Steak Sauce: I mixed 2 teaspoons ketchup, 1/8 teapoon or so of mustard powder, some cayenne pepper or hot sauce, a few splashes of worcestershire, 1/4 teaspoon or so of cider vinegar.
I'm not sure what steak sauce tastes like, but from what I barely remember it seems like it had a lot of vinegar to it. Anyway, I just through this together, no measuring. If you're missing something, no big deal. I'm sure if you skipped steak sauce completely it wouldn't make a big difference.

Related Post: Homemade Hamburger Buns

Seasoned Baked Fries

Serving Size = 1 (I increased this of course)

Original Recipe

*I lowered the cooking time to 400F based on reviews and it was a big mistake. The fries had trouble crisping and came out a bit oily.

• 1 large baking potato
• 1 tablespoon olive oil (EVOO, careful not to use too much)
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chili powder (I doubled, at least)
• 1/2 teaspoon onion powder

1. Preheat oven to 450F. 
2. Cut potatoes into wedges. Mix together the oil and spices. Place fries on a baking sheet and pour over the oil/spice mixture. Mix to coat evenly.
3. Bake for 45 mins, flipping at least once. Keep an eye on them. I cut mine pretty thin, so they cook a bit faster (some reviews said to set the oven to 400F instead, so you might want to drop the heat if they look like they might be browning too fast, but 450F works for me).

Linking to: Foodie Friday, The Weekend Roundup, Food on Fridays

Taco Seasoning

I can't believe I haven't posted this recipe yet. It's the only taco seasoning I've ever made and I have no intention of switching, it is that perfect. If you are a fan of the taco seasoning packets, then you will be happy with this mix because it's very similar. Of course you can cut back on the salt, or add more heat, which is why I love making my own spice blends instead of buying the packets from the store. Many reviewers only add a tablespoon or so to the meat, but I add all of the seasoning to 1 lb or 1 1/2 lbs of ground beef. It just depends how strong you like the flavor.

Other than making tacos, my husband, toddler and I went out of town to shop and look around. We found a new store that sells several organic items. I walked out with strawberries and ate them all before we even got home. :) We had a great time (even though it was 10,000 degree outside). I was just glad to escape the house for a while. I've been obsessively cleaning the kitchen and doing the laundry for almost 2 weeks now. I'm going a tiny bit overboard, but it sure is nice to have a spotless kitchen. I hope I stay this way.

Taco Seasoning I
Original Recipe
Serving Size = 1 ounce (I add all of it to 1 lb of ground beef)

• 1 tablespoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 1/2 teaspoons ground cumin
• 1 teaspoon salt
• 1 teaspoon black pepper

1. Mix together and store in an air tight container.

Italian Cold Pasta Salad

The other day I was trying to think of something for lunch. Pasta salad just popped into my mind (probably because it's so hot out). Normally people make this with a bottle of Italian dressing, but I never buy dressing so that wasn't possible. I would love to use fresh herbs, but my herb garden is lacking slightly at the moment. As soon as I recover from whatever I currently have I plan to get my herbs going again. Anyway, I decided to put together an Italian herb dressing mix with dried herbs and it is now stored in my pantry. Any time that I need Italian dressing, I can pull out the mix and add some vinegar and oil et voila --- Italian dressing. 

By the way, check out the two bowls (the one on the very top and the one on the very bottom). Both came from a store in TN. They are handmade pottery and they are absolutely stunning. You can easily buy them online with a quick search (which I plan to do in the future, shhh, don't tell hehehe). I love all pottery, as you know --- Mexican, Moroccan, Algerian, American --- I don't care. The only thing I would caution people about is to make sure you're not buying anything toxic. Some can be made with lead or other dangerous things. For lead, you can actually buy a lead test online if you're worried. Anyway, just discuss it with the store owner and do a bit of research to make sure. I would not recommend buying old pottery to cook/serve in, I would stick with new. And if you are REALLY unsure, then just use them for decoration, they are stunning to look at.

Italian Dressing Mix

Original Recipe

• 1/2 teaspoon garlic powder
• 1 tablespoon onion powder
• 1/2 tablespoon white sugar
• 2 tablespoons dried oregano
• 1 teaspoon ground black pepper
• 1/4 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 tablespoon dried parsley

Mix together ingredients, store in an airtight container. The original recipe adds the salt to the mix, but I prefer to add the salt to the dressing.

1. For the dressing, whisk together 1/8 cup vinegar (I used tarragon vinegar) and 1/3 cup oil (I use grapeseed or avocado oil) and 1 tablespoons of the dry mix and salt/pepper to taste.

Pasta Salad

• 1/2 lb rotini pasta
• 2 roma tomatoes, diced
• 2 celery stalks, diced
• 1/2 bell pepper, diced
• 1/2 cup carrots, diced
• 1/2 cup or so of chopped broccoli
• Italian Dressing, as seen above (you may not need to use all of it though, just to taste)
• 1/4 cup or so of Parmesan cheese

1. Add any veggies you want, any amount you want. Boil the pasta, rinse it off under cold water. Mix everything together, add the dressing, mix and serve.

Ras el Hanout

راس الحانوة

If you want to save some money, try making your own spice mixtures instead of purchasing them. Usually, they are easy to make and you already have the spices in your pantry. A few days ago I posted a recipe for herbs de Provence. Today, I am going to show you my recipe for Ras el Hanout, which means "head of the shop." This blend is common in North Africa and can be used in soups or to season meat. It can be a combination of many spices, or just a few, the recipe varies from place to place. One reason I do not like to buy Ras el Hanout in the store is because it has too many warm spices for my taste. I've mentioned this many times before, but I do not like to eat excessive amounts of cinnamon, cloves or nutmeg in savory dishes. It reminds me of pumpkin pie or Christmas candles. The only ingredients that might be hard to find are the rose buds and hibiscus. You can omit them, but I really think they are a nice addition. I purchase mine online (1 bag of each will last a very long time) and since I receive more than enough for my spice mixture, I can experiment by adding the flowers to new dishes. 

As for finding a spice jar, I have a cute little jar that I bought specifically for my Ras el Hanout, but Alea at Premeditated Leftovers shows you a brilliant way to reuse old spice jars, which I fully intend to do for any future spice mixtures!

Ras el Hanout Recipe

• 4 teaspoons cumin
• 4 teaspoons ginger
• 3 teaspoons turmeric
• 1 teaspoon cinnamon
• 1 teaspoon black pepper
• 2 teaspoons coriander
• 3/4 teaspoon cayenne pepper (go ahead and increase if you are not cooking for a baby)
• 1 teaspoon nutmeg
• 2 teaspoons dried ground rose buds
• 1 1/2 teaspoons dried ground hibiscus flower
• 1 teaspoon anise
• 1/2 teaspoon ground cloves
• 1 teaspoon ground mustard seeds
• 1 teaspoon allspice

Grind all of the seeds and flowers, mix well and store in a spice jar.

Note: Other optional ingredients to add: nigella seeds, saffron, white pepper, garlic powder, onion powder, cardamom (which I would add, but my store was out), grains of paradise, fenugreek, lavender and the list goes on and on. This spice blend can have up to 50 ingredients! Over time, I am sure I will add more spices. I will post updates if I do.

By the way, I think spice mixtures would make great gifts. Make up a few blends, place them in pretty jars with the recipe attached, buy a few kitchen items and you have the perfect, thoughtful and personal gift.

Tomorrow I will post a recipe using Ras el Hanout! :)

Linking to: Real Food Deals

Poulet Provencal, Herbs de Provence, Gougere

I love poulet Provencal so much and this recipe is perfect. I wouldn't change a single thing. I never buy herbs de Provence because it is easy to make and I already have the ingredients. A lot of recipes call for lavender, but I didn't have any. If you have some, feel free to add it to the mixture. As for the gougere, they tasted good but they fell flat, so they do not look very appealing. Hopefully, you'll have better luck. :) Enjoy!

Make your own herbs de Provence.

Herbs de Provence Recipe

Original Recipe from Emeril Lagasse

I made enough for 1 recipe, so I reduced everything to about 1/3 of a teaspoon.

• 2 tablespoons of dried savory (I used dried sage instead)
• 2 tablespoons of dried rosemary
• 2 tablespoons of dried oregano
• 2 tablespoons of dried basil
• 2 tablespoons of fennel seeds
• 2 tablespoons of dried marjoram
• 2 tablespoons of dried thyme

1. Mix and store in an airtight container.

Poulet Provencal Recipe

Original Recipe by S. Wiseman Gourmet, '08

Serving Size = 3

• 3 medium tomatoes, cut into wedges (Canned 
• 1 large onion, cut into wedges (leaving end roots intact)
• 1/2 cup drained brine-cured black olives, pitted if desired (I used pitted)
• 4 large garlic cloves, sliced, plus 1 teaspoon minced
• 3 tablespoons of olive oil, divided
• 2 teaspoons herbes de Provence, divided
• 1/2 teaspoon of fennel seeds
• 3-4 chicken breasts (original recipe calls for 1 whole chicken)

1. Preheat oven to 400F and place rack in the middle (I'm not sure moving the rack is necessary).
2. Toss together the tomatoes, onion, olives, sliced garlic, 2 tablespoons of oil, 1 teaspoon herbs de Provence, fennel seeds, 1/2 teaspoon of salt (or to taste), 1/4 teaspoon pepper in a 13x9-inch baking dish. Mix veggies until coated evenly. Push them aside to make room for the chicken.
3. Stir together the minced garlic, 1 teaspoon of salt (or to taste, I think I used less), 1/2 teaspoon of pepper, remaining herbs de Provence, and remaining tablespoon of oil. 
4. Remove any fat from the chicken, pat dry, and then rub the chicken with the seasoning mixture. Place into the baking dish. Cook until done. 

I love decorating with pumpkins.

The Cookbook

I haven't made many recipes from this book yet, but what I love so far is that every recipe has step-by-step photographs. Below is an example of what I'm referring to. I made the cheese puff ring and the images show the preparation and final result. Unfortunately, my cheese puff ring didn't turn out as well. It tasted great and we finished all of it, but it fell flat making it look a bit ugly. I wish it looked as good as the photo though. I think it didn't turn out well because I opened the oven a few times. Oops!

Gougere (Cheese Puff Ring)

Recipe From: The French Recipe Cookbook by C. Clements, E. Wolf-Cohen.

Serving Size = 6-8 (In my house, maybe 4)

• 3/4 cup of flour
• 1/4 teaspoon of salt
• pinch of cayenne pepper
• pinch of ground nutmeg
• 3/4 cup of water
• 6 tablespoons of butter, cut into pieces
• 3 eggs, beaten
• 3 ounces of Swiss cheese, cut into 1/4 inch cubes (I used cheddar)
• 1 - 2 tablespoons of chopped parsley (optional)

Take a moment to decide who the physically stronger spouse is. In my case, that would be my husband --- his task? To stir for a very, very long time. If you do not have a spouse, I would suggest recruiting a neighbor. :)

1. Preheat oven to 400F. Lightly grease a baking sheet.
2. Sift together the flour, salt, cayenne and nutmeg.
3. In a medium saucepan, bring the water and butter to a boil. Remove from the heat and add the dry ingredients all at once. Beat with a wooden spoon (I used a regular spoon) for about 1 minute until the mixture is well combined and starts to pull away from the sides of the pan. 
4. Place the pan over low heat and cook for 2 minutes, beating constantly.
5. Remove from the heat and add the eggs very gradually (about 1 tablespoon at a time). Beat thoroughly after each addition. The dough should become smooth, shiny and should pull away and fall slowly when dropped from a spoon. You may not need all of the egg.
6. Add the cubed cheese and parsley, mix well.
7. Using two large tablespoons, drop mounds of dough onto the baking sheet to form an adjoined 10-inch circle. Bake 25-30 minutes until well browned. Cool slightly and serve warm.

Example of the step-by-step instructions.

A picture of the final result.

Linking to: Cookbook Sundays, Homemaker Monday