2 lb lamb (2.15 lb)
2 medium onions (ended up very fine grate because we used food processor
3 yukon gold potatoes (1.5 lb) shred and liquid squeezed out
3/4 cup lubne
2 lemons (just over 1/3 cup)
jamaican allspice (3/4 tsp)
Vietnamese Cinnamon (3/4 tsp)
1/4 tsp lowrys seasoned salt
2 T salt
followed recipe in book. (page 55). No butter used.
cut into 36 balls and let rise again for about 30 minutes.
Rolled out to tart size circles (just over 5″)
Notes: our lamb wasn’t super lean and it caused a good amount of grease to spill out. look for lean lamb.
Two scoops is enough meat for each (leveled… no heaping)
Brushed butter after pulled out of 425 degree oven. took about 22 minutes.
Pickled Vegetables – restaurant quantity
- 4 heads of cauliflower
- 5 lbs of carrots
- 4 red bell peppers
- 4 yellow bell peppers
- 2 heads of celery
- 10 red jalapenos
- 4 lbs of zucchini
Pickling Brine (1/3 version in parentheses) If you cut the brine to a third of the recipe, it will be enough for 4 jars of vegetables – 2 x 32 oz and 2 24 oz jars)
- 3 quarts of Champagne vinegar (4 cups)
- 2 cups White Distilled vinegar (2/3 cup)
- 2 cups water (2/3 cup)
- 2 Tbsp salt (2 tsp)
- 6 cups sugar (2 cups)
- 1/4 cup mustard seeds (4 tsp)
- 2 tsp fennel seeds (2/3 tsp)
- 2 tsp peppercorns (2/3 tsp)
- 10 allspice berries (4-5 berries)
- 2 dried red chilies, broken in half (sub crushed red pepper)
- 2 bay leafs (1 small leaf)
- 2 tsp coriander seeds (2/3 tsp)
Chop vegetables. Heat water, vinegar, salt, sugar and spices to boiling. Remove from heat, let steep for 20 minutes. Strain over vegetables. Cool and chill overnight.
Looking for a new way to use the summer squash, so I decided to try the lasagna with squash for noodles. A bit more work than I expected, but seems like a good dish! Left out the meat, but added a little fresh oregano, red pepper, and a cup of red wine to the sauce. Also only used 2 cups of mozzarella – but that was because I read the recipe wrong! Augmented with a little extra parm..
Stopped into Orange Line Wines (http://www.orangelinewines.com/) for the first time – just opened this month – and met the owners. They provided great suggestions for wines similar to what we’ll find in southern France next month. We had the lovely rose with a dinner of grilled squash, potato/mushroom raclette bake, and an amazing fennel, arugula, citrus salad with an orange vinegarette.. I added shaved pecorino and marcona almonds to the salad.
We’re harvesting vegetables almost every day. We’ve grilled a batch of pedron peppers and both kinds of squash, the beans are producing like crazy – we’ll end up with two more pounds before they’re done – and I incorporated quite a few jalapenos into a new flavor of quiche – onion, corn, spinach, jalapeno with a blend of mexican cheeses.
The tomatoes on the deck are so close to ready! We’ve started getting small amounts of the little marble-sized, orange flavor bombs.. The chocolate cherry and early girls are about to really kick into high gear! We see lots of fruit on the roma and heirloom plants below, but they’re quite a ways behind.
Salad, green beans and tomatoes, lentils, rice pilaf, and kibbeh – the beans, lettuce and cucumbers came straight from the garden!
Crock-pots love lentils
I made this out of our middle eastern and patty pan squash mixed – threw some finely diced jalapeno in for a kick!! Loving the garden!!
Southern Squash Casserole
Paul continued work on the basement and I made a batch of Morning Glory muffins – an old favorite that we haven’t had in quite a while.. http://www.myrecipes.com/recipe/morning-glory-muffins-2
We finally broke down and bought an edging tool – nothing fancy, but it sure does get the job done! The front walk looks much tidier and the dandelion population took a serious hit, thanks to my Hound Dog dandelion weeder!
Dinner was roasted brussels sprouts and pork loin.. http://blog.myfitnesspal.com/pork-tenderloin-with-roasted-brussels-sprouts/
Started the day right – if a little slow – with breakfast at The Golden Griddle. https://www.yelp.com/biz/golden-griddle-pancake-house-north-myrtle-beach Good pancakes and tasty sausage!
Michelle so graciously agreed to make a pan of her now-famous homemade lasagna – always a winner!
Dinner and relaxing with an old fav movie “It’s Complicated”.
Tried out what we thought was a new park, only to realize by looking at MotionX that we’d hiked there before! Once we looked around, the nature center and other features started to look familiar, but going in we had no idea! It was beautiful and had lots of winding trails with ups and downs.. Good for hiking and good for Paul to do some trail running. Even without the dramatic waterfalls, it will be a good place to take or send visitors with a range of abilities. Plus the nature center is really nice! http://oregonstateparks.org/index.cfm?do=parkPage.dsp_parkPage&parkId=103
Afterwards, we picked up a few items at Market of Choice. A really nice little market somewhere on the scale between Zupan’s and Trader Joe’s. I’m sure we’ll check in periodically – especially if we happen to be in that area in a car. http://www.marketofchoice.com/about-market-of-choice/locations
We ended the day with some baking – I made a quiche and Paul made an amazing sour cherry pie from the fresh cherries off of the neighbor’s tree. The house smelled amazing and the pie was delicious! http://www.epicurious.com/recipes/food/views/cherry-pie-238923