Moroccan Shrimp

Got this recipe from Fresh Direct who got it from Real Simple magazine. I love that you can add a recipe to your shopping cart and it adds all the ingredients you need. Super helpful! You can add some extra flavor and color to this dish by stirring about 3 tablespoons of chopped fresh parsley, cilantro, or scallions into the couscous just before serving.

Hands-on time: 25 minutes
Total time: 25 minutes

Makes 4 servings


1 10-ounce box couscous
1 tablespoon olive oil
1 large yellow onion, roughly chopped
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 red bell pepper, roughly chopped
3/4 cup golden raisins
1 28-ounce can whole tomatoes, drained and roughly chopped
1 pound medium or large shrimp, peeled and deveined
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 lemon, halved

Prepare the couscous according to the package directions.* Meanwhile, heat the oil in a large skillet over medium-low heat. Add the onion, salt, and 1/8 teaspoon of the black pepper. Cover and cook until the onion is softened, 5 to 7 minutes. Add the bell pepper and raisins and cook for 4 minutes more. Add the tomatoes and heat for 3 minutes. Meanwhile, place the shrimp in a medium bowl and sprinkle with the cumin, cinnamon, and the remaining black pepper. Squeeze the lemon over the shrimp and toss to combine. Add the shrimp (but not the liquid) to the tomato mixture in the skillet. Cook, stirring occasionally, until the shrimp are pink and cooked through, about 3 minutes. Fluff the couscous with a fork, divide it among individual plates, and spoon the shrimp mixture over the top.


NUTRITION PER SERVING
CALORIES 561 (11% from fat); FAT 7g (sat 1g); PROTEIN 35g; CHOLESTEROL 172mg; SODIUM 670mg; FIBER 8g; CARBOHYDRATE 92g

Spicy Carrot and Parsnip Soup with Shredded Gruyere

I went a little heavy handed with my cave aged gruyere cheese (can you blame me?) But this soup was great! Really could taste the carrot but had some heat to it. Everyone liked it!

Ingredients

1 lb. carrots, peeled and chopped
½ lb. parsnips, peeled and chopped
5 cups of vegetable broth or water
1 tablespoon garlic powder
2 teaspoon cumin

2 teaspoon curry powder
¼ teaspoon cayenne pepper
sea salt, to taste
1 ounce gruyere cheese (optional)

Instructions
Add chopped carrots, parsnip and quinoa to a large pot. Pour in vegetable broth or water. Bring mixture to a boil. Reduce to simmer and cook for about 20-40 minutes until veggies are tender.
Remove from heat and let stand 3-5 minutes until cooled slightly. Using an immersion blender, blend the contents of the pot until a smooth even consistency is reached. If you do not have an immersion blender, you can blend the soup in your blender in small batches.
Return to stove top and add remaining ingredients. Serve immediately garnished with shredded gruyere cheese. Enjoy!

Roasted Leg of Lamb

Got this recipe from Jamie Oliver. It came out pretty good! The meat fell right off the bone; however, I checked my lamb at 3 hours and it was done (even though recipe called for 4 hours). I would say after 2 1/2 hours check your lamb periodically with a thermometer for desired doneness.

Ingredients
For the lamb:
1 (2.2-pound) shoulder of lamb
Olive oil
Sea salt and freshly ground black pepper
1 large bunch fresh rosemary
1 bulb garlic, unpeeled, broken into cloves

Directions
For the lamb:
Preheat your oven to full whack, (450 to 500 degrees F). Slash the fat side of the lamb all over with a sharp knife. Lay half the sprigs of rosemary and half the garlic cloves on the bottom of a high-sided roasting pan, rub the lamb all over with olive oil and season with salt and pepper. Place it in the pan on top of the rosemary and garlic, and put the rest of the rosemary and garlic on top of the lamb. Tightly cover the tray with aluminum foil and place in the oven. Turn the oven down immediately to 325 degrees F and cook for 4 hours - it's done if you can pull the meat apart easily with 2 forks.