Something New: Moroccan Stew

I’m trying something new on here: there are so many food/recipe blogs (I  don’t want this to be that) — but I can no longer overlook the fact that cooking is an art, and one of my most important creative outlets, especially if I am too stressed or overwhelmed for others. While my Creation Station has been quiet recently, there have been wild storms of majesty* in my new kitchen, and I would like to share what happened the other night:

Moroccan Inspired Lamb Stew and Walnut Apple Blue Cheese Salad

IMG_9296

spices a friend brought back for me from Dubai

MOROCCAN INSPIRED LAMB STEW:

Lamb chunks
Olive oil
Flour
Onion
Carrot
Potato
Salt to taste

Crushed fennel seed
Ground/crushed Cumin
Ground/crushed Coriander
Cinnamon
Paprika
Black pepper
Turmeric
(A tablespoon or 2 of each spice or until it smells good????…????)

Put spices in bowl and coat lamb chunks, then dunk spiced chunks in another bowl of flour, coat, knock off excess flour.

Heat up olive oil in pot, put in flour lamb chunks to sear. When browned/seared pull out and set aside. Put some lamb fat pieces (finely chopped) into olive oil. Add a bit of water to leftover flour in bowl and make a paste. Add paste to hot oil-fat and make a rue (whisking vigorously). When a thick paste, add water to make a soupy brothy thing. Add carrots, potatoes, and onions, and meat, simmer for 30-40 min while you  cook barley, wheat berries and/or rice or couscous separately. Salt to taste.

Serve stew over grain.

WALNUT APPLE BLUE CHEESE SALAD

Fresh Spinach
Walnuts
Apple
Blue cheese crumbles
Onion
Carrot

Chop everything to bite sized (except spinach) then put over spinach and top with homemade dressing

DRESSING
Olive oil
Veg oil
Balsamic vinegar
Italian spice mix
Crushed red pepper
Salt
Black pepper
Fresh rosemary

Mix one part olive oil, one part veg oil, one part vinegar, then all spices to taste.  Blend with magic blender wand. DONE

 

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*Note: 95% of everything I cook is without looking at a recipe. Baking I tend to loosely follow a recipe because there’s some important chemistry to it. Unless otherwise noted, the recipes I post here came from my brain.

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