Meat & Seafood Internal Temperature Cooking Chart- illustrated

I got my illustration on tonight and made you this chart. Use a quality instant read thermometer to check the temperature of your meat and you should be able to cook it perfect!

quick and easy rack of lamb

We were out working on our river canoe skills today. On the way home we stopped at the market and bought a rack of lamb (already frenched), some red yams, parsnips & broccoli. This meal was prepped and ready to eat within 20 minutes.

Ingredients:
1 rack of lamb.
salt, to taste,
pepper, to taste

2 cups of red yams, 1 cup of parsnips, cut into small cubes
2 cloves garlic, chopped
3 Tbsp extra virgin olive oil
salt, to taste
pepper, to taste

1 1/2 cups broccoli florets
1 Tbsp. butter
2 cloves garlic, chopped fine
1/2 lemon, juice of

Directions-

1. preheat BBQ to high. salt and pepper the rack of lamb and place on grill, cook, turning when brown and a few more time until an instant read thermometer reads, 125° F (about 15 minutes). take the lamb off the grill, tent it under some foil and let it sit for 5 minutes before cutting between the bones and serving.

2. toss the red yams, parsnips, chopped garlic, extra virgin olive oil, salt and pepper in a bowl, place in side a foil packet that you make and seal it shut. barbecue on high, turning the packet frequently for about 15 minutes.

3. Steam the broccoli for about 3 minutes. In a non stick skillet, sauté the garlic in the butter for a minute or so, add the steamed broccoli and toss and heat through. Add the lemon juice and toss and heat through for 30 seconds or so. remove from heat and serve.

Grilled Lamb Burgers with Homemade Blackberry Relish

Ingredients:
Blackberry Relish- (adapted from this recipe)

1 granny smith apple, peeled, cored and diced.
1 lemon, zest half of the lemon, set aside and juice the lemon and set aside.
1/4 cup sucanat
1 small onion, chopped
1 clove garlic, pressed
1/4 cup red wine vinegar
1 1/2 Tbsp. red wine (or natural berry juice)
2 cups fresh blackberries
1 tsp ginger, grated
pinch of salt

Directions:

1. In a med size ceramic bowl, mix the apple and the lemon juice and set aside

2. In med size saucepan over medium heat combine sucanat, onion, red wine vinegar, garlic and red wine. Bring to a boil, reduce heat and simmer for 5 minutes, stirring occasionally.

3. Add the apple and lemon juice mixture and let simmer for 10 minutes, stirring occasionally.

4. Add blackberries, ginger and lemon zest, simmer for 15 more minutes or until the mixture has thickened a bit. Remove from heat, transfer to a bowl and cool in fridge until serving.


Ingredients:
Lamb Burgers-

1 lb. ground lamb
1 small onion, diced
1 Tbsp olive oil
1 tsp. cumin
salt and pepper to taste
gluten free hamburger buns

Directions:

1. In a large bowl combine ground lamb with diced onions, cumin, salt, pepper and olive oil.

2. mix well and shape into 4 large patties.

3. Grill on high heat for about 6 minutes per side or until cooked through.

4. Serve on gluten free buns with kale and blackberry relish and sweet potato fries on the side.

Moroccan Lamb tagine with dried plums and almonds

We received a tagine as wedding gift several years ago. It is an excellent cooking vessel that you can use in many ways. The pointed lid allows steam to circulate inside the dish while cooking. This dish is the most prestigious of the Morrocan tagine tradition. This recipe is adapted from a recipe provided by Emile Henry. It is very delicious and quite mild. Also very healthy. Of course. :)

Ingredients:
1.2 kg lamb shoulder, cut into pieces
500g dried plums (prunes)
2 cups whole raw almonds
2 Tbsp. sesame seeds
4 eggs, hard boiled
3 white onions, chopped
4 cloves garlic, pressed
2 tsp. cinnamon
4 sticks cinnamon
1 tsp. fresh ginger, finely diced
1 tsp. cumin
1/2 tsp. saffron
handful of fresh cilantro, chopped
handful of flat parsley, chopped
4 Tbsp. organic peanut oil
1 Tbsp. butter
4 Tbsp. sucanat (crushed fine)
salt, to taste
fresh ground pepper, to taste

Directions:

1. Heat 3 Tbsp. of oil and the butter on med/high heat in the tagine. When hot, add the lamb pieces and fry a bit, add the onions, garlic, half the powdered cinnamon, ginger, saffron, cumin and salt and pepper. When the meat is golden, add 2 cups of water, cover and cook on med/high for 45 minutes. Add more water if required, stir often.

2. In a separate frying pan, quickly heat the sesame seeds (without oil), just until they start to brown. set aside

3. Also during this time, cook the almonds in boiling water for 15 minutes. then take off the skins and fry them in a little oil until golden

4. After the lamb has been cooking about 30 minutes, take a little sauce and put in a saucepan with 1 cup of water, add the dried plums, the remaining powdered cinnamon, cinnamon sticks, sucanat and a pinch of salt. cover and cook over med heat for 15 minutes. drain the dried plums, remove the cinnamon sticks.

5. When the meat is cooked and the sauce reduced, add the cooked dried plums, stir then sprinkle with sesame seeds, almonds, parsley and cilantro. Cut the boiled eggs in half and arrange around the edge. salt/pepper to taste.

6. serve at table as is. We served ours with brown rice. Tagine is traditionally eaten with your fingers but we chose to have more sauce and use forks. :)

Lamb steak, Sweet Potato fries and easy broiled asparagus with lemon

Sweet Potato Fries-
Ingredients:
2 med. Sweet potatoes
3 tablespoons extra virgin Olive Oil
sea salt and freshly ground pepper

Directions:
preheat oven to 400°F
1. wash sweet potatoes and slice into 1/4 inch thick rounds (keep the skin on)
2. toss potato slices in 1 1/2 Tbsp. extra virgin olive oil and some sea salt and pepper
3. Grease a thick baking sheet with remaining Olive oil and generously sprinkle oil with salt and pepper, arrange sweet potato slices on baking sheet (do not overlap)
bake for 10 minutes
4. remove from oven , turn each slice over and return to oven for another 10 minutes (until golden brown)

Lamb Steaks-
Ingredients:
2 to 4 lamb loin chops
sea salt
fresh ground pepper

Directions:
1. heat a cast iron frying pan on high heat, salt and pepper both sides of the lamb loin chops (steaks)
2. Once pan is hot place lamb chops in pan with the fattiest side down to render off some of the fat so that the steaks will not stick. (If you choose very lean cuts you will need to use some oil in the pan)
3. cook each side of the lamb steaks for about 3 minutes pressing down with some metal tongs to sear . quickly sear sides as well. Insert an instant read thermometer -the thickest part of the steaks should be 125°F for medium rare.
4. remove cooked steaks from heat, place on plate and cover with foil. meat should sit tented like this for 5-10 minutes before serving


Asparagus-
Ingredients:
1 bunch asparagus
2 Tsp extra virgin olive oil
sea salt
fresh ground pepper
1/2 lemon

Directions:
1. wash asparagus and break off tough ends
2. toss asparagus in olive oil and salt and pepper
3. arrange on broiling pan (do not overlap)
4. place under broiler for 5-7 minutes turning once in that time period
5. remove from heat, arrange on plate and add a squeeze of fresh lemon juice just before serving

Easy Lentil Dal, Do Piyaza and Aloo Gobi

The Dal recipe is one of those- "oh my goodness that's so delicious, give me the recipe!" kinda things.....
This is a fun meal to prepare with friends. Have your friends assist you with all the chopping and prep work. Serve them a nice red wine as you do this. This meal takes several hours to prepare and cook even with help. Totally worth it as you will all be famished from the delicious smells emanating from the stove top. You will want to start the cooking of the Do Piyaza first and then you can start cooking the dal and lastly the Aloo Gobi, If you use brown basmati rice, remember that takes an hour (you will need at least 2 large pots and 2 med sized pots)



Do Piyaza

Ingredients:

2 Tbsp organic extra virgin coconut oil
3 large onions (sliced)
2 tsp. ground cumin
1 tsp. ground fenugreek
1 tsp. tumeric powder
3 green chilies, chopped
2 1/2 lbs. lamb cut into cubes
2 cups water
1 tsp garam masala

Directions:

1. Heat the oil in a heavy pan over high heat, add the onions and fry until soft (2 minutes)
Remove 1/2 the onions from the pan and reserve
add the spices and fry for a few more minutes

2. Add the chilies and meat and fry until meat is brown
Add approximately 2 cups of water and cook partially covered for 1 hour or until meat is tender

3. Add the reserved onion and the garam masala and simmer for 5 minutes or until curry is fairly thick


Lentil Dal

Ingredients:

6 tablespoons organic extra virgin coconut oil
2 large onions, chopped fine
100g fresh ginger , grated
2 garlic cloves, finely chopped or pressed
2 tsp ground coriander
2 tsp ground cumin
1 tsp ground tumeric
3 cardammom pods
4 cloves
1 tsp fresh ground black pepper
1/4 tsp ground nutmeg
1.25 L gluten free chicken stock
450g red lentils, rinsed well
2 grated apples
salt to taste
lemon juice to taste

Directions:


1. Cook the onion, ginger, cardamom pods and cloves in the oil for 5 minutes without browning. Add garlic, ginger and ground spices. Cook for 1 minute while stirring. add the stock, grated apples and lentils and simmer with lid on for 20-30 minutes until liquid is mostly absorbed. take lid off towards the end if you need to lose some liquid. add the lemon juice just before serving.

Aloo Gobi

Ingredients:

2 cups Cauliflower, cut into florets
1 large sweet potato, cubed
1 large onion, chopped fine
1 cup canned crushed tomatoes
2 garlic pods, 1 tsp ginger minced and mixed into paste
1/2 tsp Chili powder
1/4 tsp Tumeric powder
1 tbsp coriander powder
2 tsp Cumin powder
1 tsp curry masala
1 tbsp organic extra virgin coconut oil
pinch of mustard seeds
salt to taste
1/2 cup frozen peas (optional)

Directions:

1. Cook the sweet potato covered in just about 1 cup water until semi-done (insert a fork and it should barely be able to come out). this should take 5 or 6 minutes.
add the cauliflower to the potatoes and cover again, adding a little more water if required along with tumeric powder. cook until the cauliflower is just tender and not too mushy.
set this aside

2. Heat oil in a heavy bottomed pan (pot) and temper the mustard seeds. as soon as they start to pop, add the chopped onions and saute until the ends turn brown (5 minutes or so)
add the ginger-garlic paste and saute for another 30 seconds
add the chill, cumin, coriander and curry masala. fry another minute until the masala turns brown.
reduce the fire and pour the crushed tomatoes in and mix well. add salt. cook for 5 minutes until the oil separates and there is a thick paste of masala, onions and tomatoes.

3. Add the cooked potato-cauliflower pieces and blend well. adjust salt if needed. (you can add some frozen peas at this time if you like) cook until the curry becomes dry and the gravy just about covers the potato-cauliflower mixture.

Serve with brown basmati rice.

the Dal keeps very nicely in the freezer! the Do Piyaza matures wonderfully as well. and you can freeze it for months if you like