Kitchen Hint of the Day!

January 8, 2013 at 12:44 PM | Posted in BEEF, cooking | Leave a comment
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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!

December 11, 2012 at 11:33 AM | Posted in cooking | Leave a comment
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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

April 7, 2012 at 10:10 AM | Posted in diabetes, diabetes friendly, low calorie, low carb | 1 Comment
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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


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


*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


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


*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

Doner Kebab – Turkey

October 20, 2011 at 12:17 PM | Posted in Food | 4 Comments
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Doner kebab (Turkish: döner kebabı) or sometimes döner kebap, lit. ‘rotating roast’, often shortened to Doner (Turkish: döner), lit.

Doner meat being sliced from a rotating spit. Note the iron heating-plate behind the spit, which is used to cook the meat

‘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

3 lb. leg of lamb (boned and cut in slices)
1 tablespoon black pepper
3 lbs. ground lamb
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).–meatballs/doner-kebab.html

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