back to the regularly scheduled programming

And now back to food!  I just love my niece Keira.  She’s so cute.  But I’m back in Colorado now and Dan is back to experimenting in the kitchen.  He’s using some recipes but making up some on his own, I’ll share them as they get perfected.

My work has picked up significantly and so I’m going to be cutting back here.  I’m planning to spend more time photographing and exercising in my time off so I hope to have some good pictures and weight loss successes to share!

One of the benefits of living in Colorado is that Lamb is local and oh so incredibly delicious.  It may be extremely fatty (look below) but it is really filling.  It is also a really great break from chicken and seafood.
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Spiced Lamb and Couscous
 
Ingredients:
  • 2 Tbsp olive oil
  • 3 lamb chops
  • 1 tsp paprika
  • 1/2 tsp cinnamon
  • 2 cup water
  • salt
  • pepper
  • 1 onion, chopped
  • 1 1/4 cup couscous
  • 1/2 cup dried apricots, chopped
  • 4 cup spinach
 
Instructions:
Heat skillet to medium-high and add 1 T olive oil.  Season the lamb with the paprika, cinnamon salt and pepper.  Cook about 5 minutes per side and let rest for 5 minutes after cooking.
 
Heat a medium saucepan to medium-high heat and add the last T of olive oil.  Once the oil is heated add the onion and sauté for 3-4 minutes.
 
Add the apricots, couscous, water and bring to a boil.  Reduce heat and let the couscous simmer until the water is absorbed.  Add the spinach and stir it in so that it wilts.
 
Serve together.

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Nutritionals (Serves 4) Cals: 650, Fat: 32, Carb: 50, Fiber: 5, Protein: 40.