Mmmm Lamb...

Ok, so for those of you that know me, you know my all time favorite food is Lamb.  As much as I love Lamb though, I rarely cook it.  It's my special meal that I like to order anytime I'm out, but I discovered a recipe that does Lamb in a completely different way than your traditional rack of lamb with rosemary and garlic.  I caught the last 5 minutes of a Rachel Ray episode - I believe it was her 30 minute meals show on the Food Network.  She was at the point of plating, and my mouth instantly started to water.  Lamb Kabobs, Couscous, Yogurt Dipping Sauce, & Grilled Veggies.  It all looked so amazing and colorful, and to think it was done in 30 mins! 

Since I am in the process of moving cross country, and couldn't mess up my own kitchen, I had to wait before I could make it.  But the first chance I have access to a kitchen, and it's on.  I flew in to San Francisco Saturday afternoon, and my Dad sent me a text asking if I wanted BBQ for dinner.  He knows I love his Ribs, and that I haven't had them since the holidays.  I decided I would cook instead, and have my Dad be my Sous Chef.  He instantly promoted himself to Executive Sous Chef, and we hit the stores. 

First stop Costco - that's where we picked up the leg of lamb.  4 lbs of lamb for only $20 - you can't beat that.  Next stop was Trader Joe's.  I knew I could get all the rest of the ingredients there.

Dad did all the chopping and I did all the plating and mixing.  30 minutes later, we had this amazing platter of couscous, veggies, and lamb.  Served with toasted flat bread on the side, it was delish!

Mango Madness

Sometimes there's nothing more refreshing than a smoothie, and one of my favorite ingredients for a smoothie is Mango.  I don't know why, but it just instantly puts me in a good mood.  It's like that episode of Seinfeld when George was going nuts over the Mango that Kramer got from the fruit market.  It does just make you feel really great.

When it comes to smoothies, I don't do them like most people.  I have this issue with the taste of yogurt.  I've tried many times, because I really wish I liked it, but the only way I can handle yogurt is with Moroccan/Mediterranean/Indian foods - it goes well with savory dishes.  Outside of that, I just can't deal.  So my smoothies are dairy-free.

I've found the perfect blend to be frozen Mango, Papaya, and Raspberries.  Then, to give it a little something special I use Raspberry Lime sparkling water and a tablespoon of Agave Nectar.  This flavor combination simply explodes in your mouth - it's amazing.  I've also used Peaches instead of Papaya, and that is equally as amazing.  This same recipe also works really well as a sorbet - just stick in the freezer for an hour or two to let it firm up just a little or just use a little less water.  Either way it's delicious.

Mango, Papaya, Raspberry Smoothie

• Frozen Mango - 4 to 5 oz
• Frozen Papaya - 3 oz
• Frozen Raspberries - 1 to 2 oz
• Raspberry Lime Sparking Water - 7 oz (or to desired consistency)
• Agave Nectar - 1 tablespoon

Place all ingredients into a blender, and blend until desired consistency is reached.  It's as easy as that!

Spooning is Better...

...and cleaner.  I'm talking honey here - honey granules.  Back when I had the tea shop, I had come across a wholesaler out of California that sold honey in granule form, and it was the best discovery in my beverage drinking life.  Don't get this confused with bee pollen - it's not the same thing at all. 

Whenever I can, I measure my food.  I cook and do everything with the kitchen scale.  I don't do this to for the purpose of counting calories or anything - I just always have an issue eyeballing things, or being consistent.  I figure out at what level things taste best, and then make a mental note or log it somewhere.  If I'm making something for the first time, I'll take note of the weight of everything before I start using it, then weigh it all again when everything is to my liking and calculate the difference.  This way, it's easier to recreate something when I get it totally right.  I know, it's like Geek in the kitchen, but whatever - it works.  This is why it takes me so long :-).

Because of the viscosity of honey, I always had a problem getting it just right.  Plus it's just a sticky mess, and that bear is not the easiest to squeeze sometimes.  So that's where the granules come in.  It has a milder taste that most of the clover honeys you can get in the store, which makes it great as a complete sugar replacement.  It's great in coffee, tea, baked goods, etc.  Just like any honey, it's slightly sweeter than sugar so you don't need as much.  What else can I say - honey granules are just good grub.