the Lamb and the Lion

The Lamb and the Lion

This is an old farmers saying "if march comes in like a lamb, it will go out like a lion". Folklore and sayings usually all have a true base upon which they are built.  In this case the saying is referring to the biblical fact that Jesus first came as a Lamb, but when He returns, He will return as a Lion.  It was noted by the farmers that if March began meek and mild it would end with the roar of a lion.  We still see this today, march is very unpredictable and even though it feels like spring is here and the weather is mild, beware there are cold and stormy days yet ahead.  

We are honoring both the lamb and the lion today by preparing lamb curry and after burn pie with uniquely decorated lion cookies prepared by Austin and Zachary.

How small they were, this photo is from a cooking school they attended in 2006.

 Lion sugar cookies decorated by both Zachary and Austin, they still love cooking!!!!!

These cookies were cut out of sugar cookie dough, purchased from the grocery store and decorated with  store bought frostings, using zip lock bags and decorating tips. Topped with colored sugars.  All the things necessary for these cookies can be found at the local grocer. 

Lamb Curry

recipe adapted from "The Spice Goddess"

Curry Lamb

INGREDIENTS

2 tablespoons coconut oil

1 onion, chopped

2 tablespoons grated fresh ginger

2 tablespoons chopped fresh garlic

1/4 cup dried curry powder

1 tablespoon brown mustard seeds

1 teaspoon chipolte chile powder

1 teaspoon turmeric

1 teaspoon sea salt

2 pounds chicken breasts or lamb, boneless and skinless, cubed

1 cup chopped tomatoes

1 cup coconut milk

1/4 cup water

Serving suggestion: Serve with rice

DIRECTIONS

Place the oil in a large skillet over medium-high heat and then add:

onion, ginger, and garlic. Cook for 10 minutes, until onions are soft and golden.

Add: 

Salt, curry powder, mustard seeds, red chile powder, and turmeric to the pan and cook for 2 minutes.

Add: 

chicken and cook for 30 minutes, stirring occasionally.

 Add:

tomatoes, coconut milk, and water and cook until chicken is done, about 8 minutes.

Serve the chicken with rice.

Potato Tortilla pancakes

Potato Tortilla Pancakes

adapted from "The Spice Goddess"

INGREDIENTS

Dough

2 cups whole wheat flour

3/4 to 1 cup water

Filling

1 cup mashed sweet potatoes

2 tablespoons minced red onion

1 tablespoon dried fenugreek leaves

1 tablespoon garam masala

1 tablespoon chopped fresh cilantro leaves

Pinch salt and freshly ground black pepper

DIRECTIONS

Combine the flour and water in a bowl and knead until it forms a smooth round ball similar to a stiff pizza dough. Cover the dough and set aside.

Put the mashed sweet potatoes, red onion, fenugreek leaves, garam masala, and cilantro into a bowl and mix well. Taste for seasoning and add salt, and pepper, to taste.

Take a piece of dough about the size of a golf ball and roll it into a disc with your fingers. Lightly dust a work surface with flour and using a lightly floured rolling pin, roll out the disc into a thin patty (like a tortilla).

Place 1/4 cup of the filling into the middle of the patty and then fold the edge of the dough over the mixture and form into a ball, with the filling in the center. Roll out the pancakes gently, being careful not to squeeze the filling out.

Put a nonstick skillet over medium-high heat and place pancakes into it.

Cook until brown bubbly spots appear and then flip the pancakes and cook the second side until it is done, about 3 minutes per side.

Continue until all the pancakes are done.

Creamed English Peas with Bacon

English Peas and Bacon Creamed

Saute:

1/2pound cubed bacon

1/2 cup chopped onion

When bacon crisp and onions caramelized, about 10

minutes

Add:

1 teaspoon chopped fresh garlic and saut6s for additional

2-3 minutes

Stir in:

2-tablespoon flour until combined and cook over medium

heat for about 2 minutes

Pour:

32 ounce can of English peas with pearl onions, including

the juice, into the bacon flour mixture

Cook:

Medium heat until peas are hot and mixture has thickened

Salt and pepper to taste

After Burn Key Lime Pie with Lion sugar cookies

Blend:

2 cans sweetened condensed milk

8 ounces cream cheese; room temperature

3 egg yolks

Stir in:

3/4cup fresh lime juice

1-tablespoon lime zest

l-tablespoon adobo sauce(found in mexican aisle)

Pour mixture into ramekins

Garnish with soy pineapple spears

Pineapple spears

3 tablespoons soy sauce

Saute over medium heat until soy sauce absorbed and

pineapple spears are caramelized, about 1O minutes.

Refrigerate the pie for at least 4 hours.

"Find something that you love and share it with someone"

Please enjoy this fabulous meal with your family.

French Silk Pie

French Silk Pie

Ingredients

• For The Crust

  • 8 tablespoons (1 stick) chilled salted butter, cut into pieces, plus more for pan
  • 1/3 cup pecan halves
  • 1 1/3 cups all-purpose flour
  • 1/4 cup firmly packed light-brown sugar
  • 1/4 teaspoon salt
  • I by-passed the crust and placed the filling in wine glasses alternating with whipped cream, saving some carbs.

• For The Filling

  • 12 tablespoons (1 1/2 sticks) salted butter, room temperature
  • 1 cup granulated sugar
  • 3 ounces unsweetened chocolate, melted and cooled
  • 1 1/2 teaspoons pure vanilla extract
  • 3 large eggs
  • Whipped cream, for serving
  • Chocolate curls, for serving

Directions

1. Make the crust: Preheat oven to 325 degrees. Butter a 9-inch pie plate; set aside. Grind pecans in a food processor, or chop very finely with a knife. In a medium bowl, combine flour, pecans, sugar, and salt. Cut in cold butter with a pastry cutter until mixture resembles coarse meal. Press firmly into prepared pie plate. Bake until golden, 20 to 25 minutes. Transfer to a wire rack to cool.
2. Make the filling: In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, about 2 minutes. With machine running, gradually add melted chocolate and the vanilla. Add eggs, one at a time, beating at medium speed for five minutes after each addition. Pour filling into cooled pie crust. Cover with plastic wrap, and transfer to the refrigerator to cool for at least 4 hours and up to overnight.
3. Just before serving, top pie with whipped cream, and decorate with chocolate curls.

mardi gras

Well, it has been a while since our last cooking show, but here we go again.  I am excited to have a platform to share my love of Christ, family and cooking. Thank you for joining me in my journey.
Mardi Gras is french for "Fat Tuesday" a day of indulgence prior to the start of 40 days of sacrifice.  During this 40 days, we are to reflect on the sacrifice that Jesus made for us during His 40 days of fasting in the desert.  At the end of the 40 days is the culmination of all the suffering and the new birth that we can all experience through the resurrection of Jesus from the tomb. I am personally thankful that I have this opportunity.

Crawfish (Shrimp) Etouffee

INGREDIENTS

• 1 stick butter
• 2 cups chopped onions
• 1 cup chopped celery
• 1/2 cup chopped green bell peppers
• 1 pound peeled crawfish tails
• or 1 pound peeled, deveined shrimp
• 2 teaspoons minced garlic
• 2 bay leaves

• 1 tablespoon flour
• 1 cup water
• 1 teaspoon salt
• Pinch of cayenne
• 2 tablespoons finely chopped parsley
• 3 tablespoons chopped green onions

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DIRECTIONS

In a large saute pan over medium high heat, melt the butter. Add the onions, celery, and bell peppers and saute until the vegetables are wilted, about 10 to 12 minutes. Add the crawfish, garlic, and bay leaves and reduce the heat to medium. Cook the crawfish for 10 to 12 minutes, stirring occasionally. Dissolve the flour in the water. Add the crawfish mixture. Season with salt and cayenne. Stir until the mixture thickens, about 4 minutes. Stir in the parsley and green onions and continue cooking for 2 minutes. Serve over steamed rice.

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