From Slow Cooker: The Best Cookbook Ever Lamb TagineIngredients1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 pounds lamb shoulder meat, fat trimmed, cut into 1-inch pieces
1/2 cup olive oil
3 large onions, coarsely chopped
2 garlic cloves, chopped
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Pinch of saffron threads
1 cup chicken broth
1 cup beef broth
1 cup pitted dates, quarters
1/4 cup harissa, optional, for heat
1/4 cup finely chopped fresh cilantro
Couscous, optional for serving
Directions
Mix the flour, salt, and pepper in a large ziploc-top plastic bag.
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 pounds lamb shoulder meat, fat trimmed, cut into 1-inch pieces
1/2 cup olive oil
3 large onions, coarsely chopped
2 garlic cloves, chopped
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Pinch of saffron threads
1 cup chicken broth
1 cup beef broth
1 cup pitted dates, quarters
1/4 cup harissa, optional, for heat
1/4 cup finely chopped fresh cilantro Couscous, optional for serving
Directions
Mix the flour, salt, and pepper in a large ziploc-top plastic bag. Add the meat, toss to coat, and shake off any excess flour.
Heat 1/4 cup of the oil in a large skillet over high heat. Add the meat a few pieces at a time and brown on all sides. Transfer the browned meat to the insert of a 5-7 quart slow cooker.
Add the remaining oil to the same skillet and heat over medium-high heat. Add the onions, garlic, cumin, cinnamon, ginger, and saffron and saute until the onions begin to soften, about 5 minutes.
Pour the chicken broth into the skillet and heat, scraping up any browned bits from the bottom of the pan.
Transfer the contents of the skillet to the slow cooker and stir in the beef broth and dates. Cover and cook on low for 6 to 7 hours, until the lamb is tender. Skim off any fat from the top of the sauce and stir in the harissa and cilantro. Serve warm from the slow cooker with couscous, if desired.
From Nigella Kitchen by Nigella LawsonArugula and Lemon CouscousIngredients3 1/3 cups chicken or vegetable broth
3 tablespoons garlic flavored oil
2 3/4 cups couscous
Zest and juice of 1 lemon
4 scallions
4 ounces (about 3 cups) arugula
Salt and pepper, to taste
Directions
Heat the broth until boiling.
3 1/3 cups chicken or vegetable broth
3 tablespoons garlic flavored oil
2 3/4 cups couscous
Zest and juice of 1 lemon
4 scallions
4 ounces (about 3 cups) arugula
Salt and pepper, to taste
Directions
Heat the broth until boiling.
Heat the oil in a medium saucepan that comes with a lid, then add the couscous and fry, stirring all the time, for about 2-3 minutes.
Pour in the hot broth, still stirring, and keep stirring over a very gentle heat until the stock is absorbed into the couscous, about 5 minutes.
Turn off the heat, leaving the pan where it is, with a tight-fitting lid, for another 10 minutes.
Fork through the couscous, turning it out into a big bowl. Keep working the couscous with the fork to make it lump-free. Sprinkle in the lemon zest and juice, sliced scallions, salt, and pepper to taste, before adding the arugula leaves and tossing carefully to mix.
As a schoolkid, I grew up eating the same thing for lunch every day — a whole wheat deli meat and cheese sandwich with a pear and baby carrots. Our Michelle Obama-approved pantry had nary a cracker, chip, cookie, or cake in sight. So it was a bit like finding lost treasure every time I managed to get my hands on a four-pack of Lance Captain's Wafers at school. When I recently discovered Lance had released a new line of all-natural snack packs, the 10-year-old in me couldn't resist giving them a try.
Cracker Creations are described as "seasoned crackers with a cream cheese filling" and tout "real cheese, real vegetables, and 5 grams of whole grain per serving." They come in boxes of six individually sealed cracker twin-packs, in two savory flavors. Find out what we thought of them when you read on.
With Spring in full swing, I'm sure your kids are overjoyed to hang up their Winter coats in exchange for brighter, thinner wardrobe essentials. With a new season comes new adventures, seasonal foods, and a much needed change of pace! If you're wracking your brain for playtime ideas, print out this downloadable guide from Mott's Medleys chock-full of outdoor activities that are sure to keep your kids engaged and energized.
Your little ones are sure to work up an appetite after expending so much energy, and if they still haven't kicked their picky eating habits, Mott's Medleys have a great guide to help make over their palate. And to keep them from getting sick of the same old foods that they do like, we've come up with healthy and nutritious lunch-bag ideas; download the guide here!
I've been obsessed with Dungeness crab this year, and although the latest catch has been plentiful, the season's started to wind down in favor of other Spring seafood like shrimp and tuna.
I've been obsessed with Dungeness crab this year, and although the latest catch has been plentiful, the season's started to wind down in favor of other Spring seafood like shrimp and tuna. So to make the most of what's still around, I've been buying up crab left and right, incorporating its tender meat in various fast and easy dinners. My current fave is this rustic meal, which comes from the cookbook of culinary show host and former model Sophie Dahl. I love how al dente linguine and a paste of garlic, chiles, and lemon zest highlight the crab's succulence and sweet flavor. Keep reading for the recipe.
Ready for another peek at what's new for Summer 2011 at West Elm? So far, we've taken a look at the Stray Dog collection and the Dexter outdoor furniture collection. Today, though, I'm really excited to share West Elm's all-new kitchen collection. With a Scandinavian-inspired, colorfully modern dishware collection as well as a more organic and handmade collection, there's something to suit your personality and kitchen's look. Shop the Flow collection here and the kitchen accessories collection here. But first, take a look and then tell me which collection is your favorite!
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As a schoolkid, I grew up eating the same thing for lunch every day — a whole wheat deli meat and cheese sandwich with a pear and baby carrots. Our Michelle Obama-approved pantry had nary a cracker, chip, cookie, or cake in sight. So it was a bit like finding lost treasure every time I managed to get my hands on a four-pack of 
I've been obsessed with 
