lamb stir-fry with pomegranate and yogurt

so for the most part i cook vegetarian during the week and allow from some "meaty" splurging on the weekends, but i bought some lamb at the local market, and couldn't wait 2 days to cook it! 

(+ i don't really like waiting over a day to cook meat)

this recipe is just too good not to share

enjoy! and let me know how it turns out for you.

lamb stir-fry with pomegranate and yogurt

makes 4 servings

ingredients

• 2 tsp. cumin seeds

• 1 tsp coriander seeds

• 1 tsp paprika

• 4 garlic cloves, finely chopped

• 1½ lb boneless leg of lamb, thinly sliced against the grain

• 1 tbsp red wine vinegar (i didn't have any and white wine vinegar worked just fine)

• 4 tbsp olive oil, divided

• kosher salt, freshly ground pepper

• ½ cup plain greek yogurt

• 1 medium red onion, cut into ½" wedges

• cooked rice for serving (i made jasmine rice--my fave!!)

• ¼ cup pomegranate seeds 

• 2 tbsp chopped pistachios (i couldnt use these because the beaux is allergic)

• fresh oregano, mint, and/or cilantro leaves 

directions

toast cumin and coriander seeds in a small dry skillet over medium heat until fragrant, about 1 minute. let cool, then finely chop (i just stuck them in my food processor for a couple mins on chop mode -- i'm lazy, i know). toss lamb and cumin, coriander, paprika , garlic, vinegar, and 2 tbsp oil in a large bowl to coat; season with salt and pepper. cover and chill 15 mins.

whisk yogurt and 2 tbsp water in a small bowl; season with salt and pepper.

heat remaining 2 tbsp oil in a large skillet (preferably cast iron, over medium-high heat). working in batches, cook lamb, tossing occasionally, until browned, about 5 minutes per batch; transfer to a plate with a slotted spoon.

add onion to skillet and cook, stirring often, until beginning to brown and soften, about 3 minutes. add ½ cup water; season with salt and pepper and cook, stirring occasionally until onion is tender and water is evaporated, about 3 minutes. return lamb to skillet and toss to combine. season with salt and pepper.

server lamb over rice. topped with yogurt, pomegranate seeds, pistachios, and herbs.

calories: 420 fat: 36g 

recipe adapted from bon appetit

Barley, Cauliflower, and Herbs with Burrata

oh boy you guys don't even KNOW!

i'm feeling generous tonight and gifting you healthy, yummy goodness

something sooo good you'd probably pay top dollar at a fancy-shmancy restaurant.

so without further ado, i share with you a recipe that you must try...

barley, cauliflower, and herbs with burrata

ingredients:

1/2 cup pearl barley

1/4 cup fine breadcrumbs 

1 tbsp extra-virgin olive oil, plus more for drizzling

2 cups whole milk

1/2 cup finely chopped celery hearts

1/4 cup finely chopped celery leaves

1/4 cup finely chopped fresh flat-leaf parsley

1/4 cup finely chopped fresh flat-leaf parsley stems

1/2 tsp. finely grated lemon zest

2 tbsp champagne vinegar (or white vinegar)

8 oz burrata, torn

1 tbsp creme friache

coarsely ground black pepper

directions:

preheat oven to 350°. cook barley in a large pot of boiling salted water until tender (about 15-20 mins). drain and spread out on a rimmed baking sheet; let cool.

meanwhile, toss breadcrumbs with 1 tbsp olive oil on another rimmed baking sheet; season with salt. bake, tossing once, until golden brown (10-12 mins); let cool. (i used japanese panko breadcrumbs)

bring milk to a simmer in a medium saucepan over medium-high heat; season with salt. add cauliflower and cook until just softened (about 3 mins); drain well. discard milk.

toss cauliflower, barley, breadcrumbs, shallot, celery hearts, celery leaves, parsley, parsley stems, lemon zest, lemon juice, and vinegar in a bowl (i used orange champagne vinegar from trader joe's -- so good!). season salad with salt.

mix burrata and creme friache in a medium bowl; season with salt. divide burrata mixture among plates, drizzle with olive oil and top with barley salad; season with pepper

I ALWAYS recommend buying as much of your produce from a local farmers market. it tastes better, i swear!.. and you're supporting local famers and businesses :)

*adapted from bon appetit january magazine

chargrilled pizza

sunday night taylor had a good friend from work over 

to do what we love to do best on the good o'l fashioned barbecue

grill pizza!

taylor's friend is a pro at making bread and dough 

so he brought over all sorts of homemade dough - garlic, wheat, regular...

and his pizza stone

(i must get taylor a pizza stone for his birthday!)

we made a total of three pizzas

pesto, mozzarella and sun-dried tomato 

arrabiata, burrata, mozzarella, and basil

and lastly

arrabiata, mozzarella, portobello mushrooms, spicy chicken sausage and basil

i must say 

we're becoming quite the professionals when it comes to grilled pizzas