Kitchen Hint of the Day!

How healthy is Lamb........


Not only is it a rich source of high-quality protein, it is also an outstanding source of many vitamins and minerals, including iron, zinc, and vitamin B12. Because of this, regular consumption of lamb may promote muscle growth, maintenance, and performance. In addition, it helps prevent anemia.

One of America's (Irish) Favorites - Irish Stew

Irish Stew

Irish stew (Irish: stobhach / Stobhach Gaelach) is any variety of meat-and-root vegetables stew native to Ireland. As in all traditional folk dishes, the exact recipe is not consistent from time or place to place. Common ingredients include lamb, or mutton (mutton is used as it comes from less tender sheep over a year old, is fattier, and has a stronger flavor, and was generally more common in less-affluent times) as well as potatoes, onions, and parsley. It may sometimes also include carrots. Irish stew is also made with kid goat.

“ Irish stew is a celebrated Irish dish, yet its composition is a matter of dispute. Purists maintain that the only acceptable and traditional ingredients are neck mutton chops or kid, potatoes, onions, and water. Others would add such items as carrots, turnips and pearl barley; but the purists maintain that they spoil the true flavor of the dish. The ingredients are boiled and simmered slowly for up to two hours. Mutton was the dominant ingredient because the economic importance of sheep lay in their wool and milk produce and this ensured that only old or economically non-viable animals ended up in the cooking pot, where they needed hours of slow cooking. Irish stew is the product of a culinary tradition that relied almost exclusively on cooking over an open fire. It seems that Irish stew was recognised as early as about 1800.        ”


Stewing is an ancient method of cooking meats that is common throughout the world. However, the Celts did not possess their first bronze cauldrons, copied from Greek models, until the 7th century AD. After the idea of the cauldron was imported from Europe and/or Britain, the cauldron (along with the already established spit) became the dominant cooking tool in ancient Ireland, ovens being practically unknown to the ancient Gaels. The cauldron, along with flesh-hooks for suspending the meat, eventually became preferred over the spit for feasting purposes, as evidenced by archaeological findings that indicate a predominance of flesh hooks over roasting spits in Ireland and Britain (Cunliffe, Barry; "Britain Begins"; 2012). Many food historians believe that goat was originally the meat of choice, eventually being supplanted by beef and mutton.

The root vegetables and meat (originally goat) for the stew were then all in place, save for the potato. The introduction of the potato, originally a South American crop, did not occur until after the 16th century.

Healthy Middle Eastern Recipes

From the EatingWell website and Magazine its Healthy Middle Eastern Recipes. Delicious and Healthy Middle Eastern Recipes with recipes like; Chicken Fesenjan, Persian Grilled Chicken, and Lemony Labneh with Pistachios. Find these and more all at the EatingWell website, don't forget to subscribe to the EatingWell Magazine! Enjoy and Eat Healthy!  http://www.eatingwell.com/


Healthy Middle Eastern Recipes
Find healthy, delicious middle Eastern recipes including Lebanese, Israeli and Turkish recipes.

Healthier Recipes, from the food and nutrition experts at EatingWell.


Chicken Fesenjan
Laced with tangy-sweet pomegranate molasses and fragrant spices, this healthy and delicious Persian stew is traditionally prepared for festive occasions. Here we make it with chicken for a quick and easy dinner but it can also be made with lamb stew meat for special occasions. Serve with brown rice to sop up any extra sauce........


Persian Grilled Chicken
This easy grilled chicken recipe owes its tenderness to an overnight soak in a yogurt-lemon juice marinade and its soulful flavor to saffron and onion. A healthy drizzle of saffron-infused butter before serving adds an extra layer of richness. Serve with aromatic rice with pistachios and torshi, Central Asian pickles available at Persian and Middle Eastern grocery stores........


Lemony Labneh with Pistachios
Lemon olive oil and lemon zest give this labneh dip a fresh, bright flavor. Labneh, the thick, slightly salty Middle Eastern strained yogurt, is easy to make at home with this recipe. Serve with cucumber slices or pita chips as a dip or use it as a sauce to top roasted vegetables or chicken........



* Click the link below to get all the Healthy Middle Eastern Recipes
http://www.eatingwell.com/recipes/17970/cuisines-regions/middle-eastern/

Healthy African Recipes

From the EatingWell website and Magazine - Healthy African Recipes. Delicious and Diabetic Friendly Healthy African Recipes. You'll find recipes like; Moroccan Chickpea-Stuffed Acorn Squash, Tunisian Spiced Lamb Chops and Chard, and North African Spiced Turkey with Avocado-Grapefruit Relish. Find these and much more all at the EatingWell website. Plus give the perfect Christmas Gift, a subscription to the EatingWell Magazine. Enjoy and Eat Healthy!  http://www.eatingwell.com/


Healthy African Recipes
Find healthy, delicious African recipes, from the food and nutrition experts at EatingWell.

Moroccan Chickpea-Stuffed Acorn Squash
Think of this healthy vegetarian side dish recipe as a meatless tagine served in a squash bowl. Kabocha, sweet dumpling or carnival squash make good alternatives to acorn squash. To make this side a hearty vegetarian meal, serve 2 halves each.......


Tunisian Spiced Lamb Chops and Chard
A great complement for lamb, the bold dry rub in this recipe is a typical Tunisian combination of spices that includes cumin, caraway and crushed red pepper. Sautéed chard gets a twist with toasted pine nuts and sweet dates. We loved the sweetness of the dates in this dish, but we also tried it without and thought it was delicious. The choice is yours. Round out the meal with some whole-wheat couscous and a glass of Australian Shiraz.......


North African Spiced Turkey with Avocado-Grapefruit Relish
The spice crust for the turkey cutlets is based upon a Berber blend from North Africa. The honeyed grapefruit relish provides a lively contrast to the richly spiced turkey........



* Click the link below to get all the Healthy African Recipes
http://www.eatingwell.com/recipes/18307/cuisines-regions/african/

Kitchen Hint of the Day!

Leave the meat alone......

It's always important to let a roast  beef, pork, lamb or poultry, sit a little while before carving. That allows the juices to retreat back into the meat. If you carve a roast too soon, much of its goodness will spill out onto the carving board.

Low-Calorie Mediterranean Dinners

From the EatingWell website its Low-Calorie Mediterranean Dinners. Recipes that include; Catalan Sauteed Polenta and Butter Beans, Turkish Chickpea and Lamb Soup, and Greek Chicken and Vegetable Ragout. See them all the EatingWell website, and don't forget the EatingWell Magazine!    http://www.eatingwell.com/


Low-Calorie Mediterranean Dinners

Healthy recipes from the Mediterranean diet to help you lose weight.

Catalan Sauteed Polenta and Butter Beans

This dish is a satisfying vegetarian meal complete with spinach, beans and polenta, inspired by classic Spanish flavors. Note: Look for smoked paprika with other specialty spices; it's available in three varieties: sweet, bittersweet and hot. Sweet is the most versatile, but if you like a little bit of heat, choose the hot variety. You can find Spanish products in specialty-foods stores or online at tienda.com. Make it a Meal: Enjoy with a green salad tossed with sherry vinaigrette and a glass of Jean-Luc Colombo Côtes du Rhône........


Turkish Chickpea and Lamb Soup
This recipe was inspired by a hearty lamb and chickpea soup from Turkey. Finishing it with a dollop of pistachio-mint pesto adds another layer of flavor......


Greek Chicken and Vegetable Ragout
 Chicken thighs stay moist and succulent during slow cooking, infusing the accompanying vegetables with superb flavor. This easy braise has a luxurious finish of avgolémono, a versatile Greek sauce made with egg, lemon and fresh dill.......



* Click the link below to get all the Low-Calorie Mediterranean Dinners

http://www.eatingwell.com/recipes/22429/low-calorie/cuisines/european/mediterranean/dinner/slideshow/low-calorie-mediterranean-dinners/

Low-Calorie Mediterranean Dinners

Here's some more Low-Calorie Mediterranean Dinner recipes. All from the EatingWell website. Check the EatingWell website for all your recipe needs.    http://www.eatingwell.com/  


Low-Calorie Mediterranean Dinners

Healthy recipes from the Mediterranean diet to help you lose weight.
Eating foods from the Mediterranean diet is an easy way to improve your health—those who follow the diet are less likely to develop high blood pressure, high cholesterol or become obese. These low-calorie recipes from the Mediterranean are a delicious way to eat healthfully. A dish of sauteed polenta, beans and spinach take its inspiration from the Catalan region of Spain. A slow-cooker recipe for chicken and vegetables is full of Greek flavors. Add some healthy inspiration to your meals with these low-calorie Mediterranean diet recipes.


Catalan Sauteed Polenta & Butter Beans
This dish is a satisfying vegetarian meal complete with spinach, beans and polenta, inspired by classic Spanish flavors. Note: Look for smoked paprika with other specialty spices; it's available in three varieties: sweet, bittersweet and hot. Sweet is the most versatile, but if you like a little bit of heat, choose the hot variety. You can find Spanish products in specialty-foods stores or online at tienda.com. Make it a Meal: Enjoy with a green salad tossed with sherry vinaigrette and a glass of Jean-Luc Colombo Cotes du Rhone.......


Turkish Chickpea & Lamb Soup
This recipe was inspired by a hearty lamb and chickpea soup from Turkey. Finishing it with a dollop of pistachio-mint pesto adds another layer of flavor.......


Greek Chicken & Vegetable Ragout
Chicken thighs stay moist and succulent during slow cooking, infusing the accompanying vegetables with superb flavor. This easy braise has a luxurious finish of avgolémono, a versatile Greek sauce made with egg, lemon and fresh dill......



* Click the link below to get all the Low-Calorie Mediterranean Dinners

http://www.eatingwell.com/recipes_menus/recipe_slideshows/low_calorie_mediterranean_dinners

Saturday's Chili - Black Bean and Lamb Chili

This week's Saturday's Chili is a Black Bean and Lamb Chili. It's from the CooksRecipes website. A fantastic site that's loaded with recipes!    http://www.cooksrecipes.com/index.html


 Black Bean and Lamb Chili

Recipe Ingredients:

2 (16-ounce) cans black beans, drained
Vegetable cooking spray
1 pound ground lamb, lean
1/2 cup chopped onion
1 1/2 tablespoons chili powder
2 teaspoons ground cumin
1/4 teaspoon ground red pepper (cayenne)
3 (8-ounce) cans no-salt-added whole tomatoes, undrained and chopped
1 (14-ounce) can no-salt-added chicken broth
2 (4-ounce) cans diced green chiles, undrained

Cooking Directions:

* Coat a large Dutch oven with cooking spray; place over a medium to high heat until hot. Add lamb and onion, and cook until browned, stirring often.
* Add chili powder and remaining ingredients and bring to a boil. Reduce heat and simmer uncovered, 15 minutes, stirring occasionally.
Makes 6 servings.

http://www.cooksrecipes.com/soup/black_bean_and_lamb_chili_recipe.html

Low-Calorie Holiday Dinner Recipes That Won’t Pack Pounds

Here's a little help to have a delicious Holiday Dinner and still stay on your diet. From the EatingWell website, Low-Calorie Holiday Dinner Recipes That Won’t Pack Pounds.




Low-Calorie Holiday Dinner Recipes That Won’t Pack Pounds

Low-calorie dinner recipes for a delicious, festive holiday.
For a delicious, healthy dinner this holiday season, make a lighter entree to serve your friends and family. Our low-calorie holiday dinners are healthy main-course recipes that will please all the guests at your dinner table. Try Braised Lamb Shanks & Eggplant for a flavor-packed, slow-cooked meal or Roast Chicken with Pomegranate Glaze for a festive, low-calorie chicken dish. Enjoy your holiday meal with our low-calorie dinner recipes.




Braised Lamb Shanks & Eggplant
This slow-cooked lamb and eggplant stew melts in your mouth. Sumac, a lemony-flavored spice, gives the dish a fruity, tangy aroma. Look for it in Mediterranean markets or spice shops. Serve the stew over mashed root vegetables, bulgur or brown rice.....



Roast Chicken with Pomegranate Glaze
This sweet-tart pomegranate molasses glaze is delicious combined with the citrusy sumac spice rub, and gives the roasted chicken a dark, ruby luster. Rub the chicken earlier in the day, or overnight, for the best flavor.....




* Click the link below to have all the Low-Calorie Holiday Dinner Recipes That Won’t Pack Pounds



http://www.eatingwell.com/recipes_menus/recipe_slideshows/low_calorie_holiday_dinner_recipes_that_won_t_pack_pounds?sssdmh=dm17.774187&utm_source=EWDNL&esrc=nwewd121514

Kitchen Hints of the Day!

A couple of Hints for your Stews....

Hint #1 - The perfect leftover meal, stews are usually best prepared a day in advance to allow flavors to blend.

Hint #2 - Cooking a lamb or beef stew? Try this secret ingredient: Add a few tablespoons of black coffee and your stew will have a nice dark color and a rich taste. The tip also works well for gravies. 

One of America's Favorites - Lamb and Mutton

Leg and rack of lamb

Lamb, hogget, and mutton (UK, Canada, New Zealand and Australia) are terms for the meat of domestic sheep (species Ovis aries) at different ages. A sheep in its first year is called a lamb; and its meat is also called lamb. The meat of a juvenile sheep older than one year is hogget; outside North America this was also a term for the living animal, but this meaning is now largely obsolete. The meat of an adult sheep is mutton, a term only used for the meat, not the living animals.

Lamb is the most expensive of the three types, and in recent decades sheep-meat is increasingly only retailed as "lamb", sometimes stretching the accepted distinctions given above. The stronger tasting mutton is now hard to find in many areas, despite the efforts of the Mutton Renaissance Campaign in the UK.

In Australia, the term prime lamb is often used to refer to lambs raised for meat. Other languages, for example French and Italian, make similar, or even more detailed, distinctions between sheep meat by age and sometimes by gender, though they generally lack the particular habit of English in having different terms for the living animal and its meat.





Classifications and nomenclature

The definitions for lamb, hogget and mutton vary considerably between countries.

In New Zealand, they are defined as follows:

* Lamb — a young sheep under 12 months of age which does not have any permanent incisor teeth in wear.
* Hogget — a sheep of either sex having no more than two permanent incisors in wear
* Mutton — a female (ewe) or castrated male (wether) sheep having more than two permanent incisors in wear.
In Australia, South Africa and Saudi Arabia the definitions are extended to include ewes and rams, as well as being stricter on the definition for lamb, which is:

* Lamb — 0 permanent incisors; female or castrate entire male ovine 0–12 months (note that the Australian definition requires 0 permanent incisors, whereas the New Zealand definition allows 0 incisors 'in wear'.)
Under current United States federal regulations, only the term 'lamb' is used:

* Lamb — ovine animals of any age, including ewes and rams
The term 'mutton' is rare and 'hogget' unknown in the United States.

Younger lambs are smaller and more tender. Mutton is meat from a sheep over two years old, and has less tender flesh. In general, the darker the colour, the older the animal. Baby lamb meat will be pale pink, while regular lamb is pinkish-red.

* Milk-fed lamb — meat from an unweaned lamb, typically 4–6 weeks old and weighing 5.5 to 8 kg; this is almost unavailable in countries such as the USA and the UK, where it is considered uneconomic. The flavour and texture of milk-fed lamb when grilled (such as the tiny lamb chops known as chuletillas in Spain) or roasted (lechazo asado or cordero lechal asado) is generally thought to be finer than that of older lamb. The areas in northern Spain where this can be found include Asturias, Cantabria, Castile and León, and La Rioja. Milk-fed lambs (and kids) are especially prized for Easter in Greece, when they are roasted on a spit.
* Young lamb — a milk-fed lamb between six and eight weeks old
* Spring lamb — a milk-fed lamb, usually three to five months old, born in late winter or early spring and sold usually before July 1 (in the northern hemisphere).
* Sucker lambs — a term used in Australia — includes young milk-fed lambs, as well as slightly older lambs up to about seven months of age which are also still dependent on their mothers for milk. Carcases from these lambs usually weigh between 14 and 30 kg. Older weaned lambs which have not yet matured to become mutton are known as old-season lambs.
* Lamb — a young sheep that is less than one year old
* Yearling lamb — a young sheep between 12 and 24 months old
* Saltbush mutton - a term used in Australia for the meat of mature Merinos which have been allowed to graze on atriplex plants
* Salt marsh lamb (also known as 'saltmarsh lamb' or by its French name, agneau de pré-salé) is the meat of sheep which graze on salt marsh in coastal estuaries that are washed by the tides and support a range of salt-tolerant grasses and herbs, such as samphire, sparta grass, sorrel and sea lavender. Depending on where the salt marsh is located, the nature of the plants may be subtly different. Salt marsh lamb has long been appreciated in France and is growing in popularity in the United Kingdom. Places where salt marsh lamb are reared in the UK include Harlech and the Gower Peninsula in Wales, the Somerset Levels and Morecambe Bay.
* Saltgrass Lamb - A term used to describe a type of lamb exclusive to Flinders Island (Tasmania). The pastures on the island have been found to have a higher salt content than normal, leading to a flavour and texture similar to saltmarsh lamb.

Lamb Rib Chops

The meat of a lamb is taken from the animal between one month and one year old, with a carcase (carcass in American English) weight of between 5.5 and 30 kilograms (12 and 65 lbs). This meat generally is more tender than that from older sheep and appears more often on tables in some Western countries. Hogget and mutton have a stronger flavor than lamb because they contain a higher concentration of species-characteristic fatty acids and are preferred by some. Mutton and hogget also tend to be tougher than lamb (because of connective tissue maturation) and are therefore better suited to casserole-style cooking, as in Lancashire hotpot, for example.

Lamb is often sorted into three kinds of meat: forequarter, loin, and hindquarter. The forequarter includes the neck, shoulder, front legs, and the ribs up to the shoulder blade. The hindquarter includes the rear legs and hip. The loin includes the ribs between the two.

Lamb chops are cut from the rib, loin, and shoulder areas. The rib chops include a rib bone; the loin chops include only a chine bone. Shoulder chops are usually considered inferior to loin chops; both kinds of chops are usually grilled. Breast of lamb (baby chops) can be cooked in an oven.

Leg of lamb is a whole leg; saddle of lamb is the two loins with the hip. Leg and saddle are usually roasted, though the leg is sometimes boiled.

Forequarter meat of sheep, as of other mammals, includes more connective tissue than some other cuts, and, if not from a young lamb, is best cooked slowly using either a moist method, such as braising or stewing, or by slow roasting or American barbecuing. It is, in some countries, sold already chopped or diced.

Lamb shank definitions vary, but generally include:

* Lamb shank is cut from the arm of shoulder, contains leg bone and part of round shoulder bone, and is covered by a thin layer of fat and fell (a thin, paper-like covering).
* Lamb shank is a cut of meat from the upper part of the leg.
Thin strips of fatty mutton can be cut into a substitute for bacon called macon.

Lamb tongue is popular in Middle Eastern cuisine both as a cold cut and in preparations like stews.








Cuts


US and Ireland:
* Square cut shoulder – shoulder roast, shoulder chops and arm chops

Barbecued lamb sticks

* Rack – rib chops and riblets, rib roast
* Loin – loin chops or roast
* Leg – sirloin chops, leg roast (leg of lamb)
* Neck
* Breast
* Shanks (fore or hind)
* Flank

Kitchen Hint of the Day!

Cooking a lamb or beef stew? Try this secret ingredient: Add a few tablespoons of black coffee and your stew will have a nice dark color and a rich taste. This tip also works well for gravies.

Kitchen Hint of the Day!

When purchasing a lamb shank, be sure it weighs at least 3 pounds. If the shank is any smaller, the percentage of bone will be too high in relationship to the amount of meat.

*A meat shank or shin is the portion of meat around the tibia of the animal, the leg bone beneath the knee.
Lamb shanks are often braised whole; veal shanks are typically cross-cut.

Diabetic Friendly Ham and Lamb Easter Recipes

I thought I would pass along of diabetic friendly Easter recipes for everyone. They are from the the Diabetic Gourmet web site, the link is at the end of the post. Enjoy and Happy Easter everyone!

Apricot-Glazed Ham

Ingredients

    5 pound fully cooked whole boneless ham
    1/3 cup firmly packed brown sugar
    1 tablespoon cornstarch
    1/2 teaspoon nutmeg
    1/4 teaspoon cloves
    2/3 cup apricot nectar
    2 tablespoons lemon juice

Directions

    *Place ham on rack in a shallow roasting pan. Bake, uncovered, in a 325 degree F. oven for 1 1/4 hours or until meat thermometer registers 140 degrees F. (about 15-18 minutes per pound.)
    *For the glaze, in a small saucepan combine brown sugar, cornstarch, nutmeg and cloves. Stir in apricot nectar and lemon juice. Cook over medium heat until thickened and bubbly, stirring constantly.
    *Brush ham with glaze. Continue baking 15-20 minutes more, brushing occasionally with glaze.

Nutritional Information (Per Serving)
Calories:    208
Protein:    25 g
Sodium:     1572 mg
Cholesterol:    64 mg
Fat:     9 g
Saturated Fat:     3 g
Dietary Fiber:    0 g
Carbohydrates:     6 g

Herb-Crusted Rack of Lamb

Ingredients

    4 cloves garlic, minced
    1/2 cup chopped fresh rosemary leaves
    1/4 cup chopped fresh mint leaves
    salt to taste
    freshly ground black pepper
    1 rack of New Zealand lamb, fully French trimmed
    1/2 cup chopped fresh parsley leaves
    1 cup plain bread crumbs
    1 tablespoon Dijon mustard

Directions

    *In a small bowl, mix the garlic, salt, pepper, rosemary and mint together. Rub the mixture over the lamb and refrigerate for an hour or overnight.
    *Meanwhile, combine the bread crumbs and parsley in a small bowl. Season with salt and pepper and set aside.
    *Spray a roasting pan with nonstick spray and place it in the oven. Preheat the oven to 500ºF.
    *Place the lamb, meat-side down in the hot roasting pan and cook for 10 minutes. Remove the lamb from the oven and reduce the heat to 400ºF.
    *Turn the lamb meat-side up and brush the meat with the mustard. Spread the crumb mixture over the mustard and press it onto the meat. Return to the oven and cook for 10 minutes more to brown the bread crumbs.
    *Let the meat rest for 5 minutes. Carve the racks into chops and serve.

Nutritional Information (Per Serving)
Calories:    341
Protein:    35 g
Sodium:     302 mg
Cholesterol:    189 mg
Fat:     12 g
Saturated Fat:     1 g
Dietary Fiber:     0.5 g
Carbohydrates:     23 g

http://diabeticgourmet.com/recipes/Holidays_and_Special_Occasions/Easter/

Doner Kebab - Turkey

Doner Kebab

Doner kebab (Turkish: döner kebabı) or sometimes döner kebap, lit. 'rotating roast', often shortened to Doner (Turkish: döner), lit. 'turn around', also spelled "doener", "donair", "donar", "doner", or sometimes "donner") is a Turkish dish made of lamb meat (mainly) cooked on a vertical spit and sliced off to order.

There are many variants in the composition of the meat, the ways of serving it, and the garnishes. Derived dishes include shawarma in Arabic and gyros in Greek, although ingredients and sauces differ. The term kebab in some countries refers specifically to doner kebab.

Doner Kebab
Ingredients

3 lb. leg of lamb (boned and cut in slices)
1 tablespoon black pepper
Lamb fat
1 egg
3 tablespoons salt
onions (processed until a liquid-3 cups)
1 cup olive oil
1 tomato (large)

Cooking Instructions

Remove all bits of skin and bone from the meat. Cut into serving-size slices, almost 1/4 to 1/2 inch thick. Pound with a meat tenderizer until 1/8 cm. thick and trim.
Prepare a marinade of onion juice, olive oil, salt and pepper, and soak meat in the marinade overnight.
Spread over each part of meat the lamb fat, and ground lamb mixed with one egg. Thread pieces of meat on a long skewer, starting with the larger pieces. Trim the chunk of meat on the skewer and add trimmings to the end of skewer. The tomato is put on the skewer whole at the end. The chunk of meat is broiled in the 'Doner Kebab' broiler, made specially for the purpose. You could use the electric rotisserie
As the meat turns on the spit and is cooked, it is sliced off the sides with a sharp knife. You could serve with pilaf and drinks (example ayran).

http://www.recipeturk.com/viewing-recipe-11-4/kebabs--meatballs/doner-kebab.html