Not sure the last time you said that after dinner, but it seems like we have been stuck in a rut and tend to eat the same thing all the time. Nothing wrong with having some favorites, but sometimes it is good to try something new. Recently, I tried a new recipe and everyone at the table exclaimed their approval. The best part is that it was quick and easy to throw together.
I have openly admitted to using my friends as guinea pigs. I do not hide it or try to pretend, but on many an afternoon, I will send out a text and invite friends to come by to try a new dish or new recipe I am testing. Some people may wince at the thought of preparing something new for guests. My husband has always understood and has never been surprised when he walks in from work to a table full of guests. Honestly, an unexpected dinner party is THE BEST kind to host.
I have tried several less-than-perfect meals but most have been successful. My theory is that if they are “real friends” they will understand and not mind eating or trying something new even if it does not turn out right. If it is not good, you are still friends and you can simply go out to dinner or order pizza.
My recent dinner was a winner for everyone, and will be a regular feature on our table. The night of my “unexpected dinner party,” I had not planned for company, my house was not clean, and I was not sure about the food. However, it ended up being a great night. Funny how that normally works out. I am so thankful to my friends for their willingness to help me with my random food adventures. I had not prepared anything fancy for dessert, but instead, we divided a couple of dark chocolate candy bars and no one seems to mind. Not sure there are many desserts better than that.
Hummus with Spiced Lamb (or chicken, beef, or pork)
1 pound, boneless lamb shoulder, cut into 1-inch thick strips or 1 pound of tenderized pork cutlets, cut into strips (any meat will work.)
2 tablespoons spiced lamb seasoning mix (recipe to follow)
2 tablespoons olive oil
about 1 teaspoon kosher salt
Put your sliced meat in a bowl and drizzle with olive oil. Sprinkle on plenty of spice mix and salt. Cover and refrigerate for several hours. About 30 minutes before serving, remove meat from the refrigerator and allow to sit at room temperature.
In a very large cast-iron skillet, heat about two teaspoons regular vegetable oil over high heat. When the oil is almost smoking, toss in your meat and stir fry until done, or about five minutes, stirring constantly.
You want a little char on each piece. Remove from heat and serve on a bed of couscous with a scoop of hummus on the side.
To make the spiced lamb seasoning, mix:
2 teaspoons smoked paprika
1 teaspoon cayenne pepper
1 teaspoon freshly ground black pepper
1/2 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground coriander seed
1/4 teaspoon ground cloves
1/4 teaspoon ground cumin
1 teaspoon salt
1 teaspoon garlic powder
1/4 - 1/2 teaspoon chipotle chili flakes, optional but I like the additional spice.
Directions:
Mix all the ingredients and keep in a jar with a tight-fitting lid. Store up to three months.
Quick Hummus
Feel free to substitute your favorite, store-bought hummus for this recipe but making hummus is very quick and easy if you have a food processor. I found one of the keys to great hummus is to be sure you are using fresh tahini paste. Occasionally, what you get at the grocery store can have a rancid oil flavor. I try to buy the freshest available and keep it in the refrigerator until ready to use.
1 (15 ounce) can chickpeas, drained and rinsed
The juice of 2 lemons, or about 4 tablespoons
2 cloves of garlic
1/2 cup tahini paste
1-2 tablespoons olive oil
1 teaspoon ground cumin
3-4 dashes hot sauce
1/4 cup ice water
Salt to taste
Put all ingredients except ice water in a bowl of a food processor and pulse about 15 times until the mixture is thoroughly ground.
With processor running, slowly add in the ice water and process about five minutes. Mixture should be airy and fluffy. If it is too thick, feel free to add more ice water.
Add additional lemon juice and salt to taste and store in the refrigerator until needed.
I like to make it the day before so the flavors can develop.
Couscous and Grilled Vegetables
The night of my unexpected dinner party, I used a couple of boxes of Olive Oil and Pine Nut Couscous mix and it was delicious. Try this homemade version if you have the time.
Prepare the couscous according to package directions, but the ratio for fluffy couscous is 1:1 with boiling water to couscous. Allow it to sit for five minutes and then fluff with a fork. Feel free to substitute quinoa, brown rice, or any other grain for the couscous.
Toss the couscous with several handfuls of your favorite combination of chopped fresh herbs (parsley, basil, and thyme are a favorite at my house.) Toss all with the vegetables and Kalamata olive dressing.
To make Kalamata olive vinaigrette:
In a blender or food processor, combine 1/3 cup red wine vinegar, 1/2 cup chopped Kalamata olives, 1 teaspoon Dijon mustard, 2/3 cup olive oil, and salt and pepper to taste. Process until thoroughly combined. Set aside or make at least one day ahead.
Grilled vegetables:
You can use any vegetables you like for this recipe but these are a few of my favorites. I select several kinds and love a colorful mixture.
1 bunch asparagus, trimmed
1 eggplant, peeled and sliced into rounds
1 red or orange bell pepper, cut in large pieces
1 yellow squash, sliced in half lengthwise
1 zucchini, sliced in half lengthwise
1 red onion, sliced into circles or quartered
Toss vegetables with a little olive oil and salt and pepper and grill on high until all are slightly charred and cooked to al’dente. Chop vegetables and season with salt and pepper to taste. Just before serving, combine couscous, vegetables, herbs, and dressing. Feel free to add a handful of grape tomatoes.
Greek Lemon Potatoes
This recipe is another delicious option for a side dish to go with the other Mediterranean flavors.
7 large roasting potatoes, cut into wedges about 1 inch
3 cloves of garlic, minced
3/4 cup olive oil
3/4 cup water
1 tablespoon dried oregano
The juice of two lemons
1 tablespoon semolina flour, optional
Salt and pepper to taste
Preheat oven to 400° and spray a large roasting pan with nonstick spray and set aside.
Put cut potatoes in a large bowl. Add remaining ingredients and toss mixture. Season with salt and pepper.
Spread mixture from the bowl onto the greased roasting sheet and scrape any seasoning onto potatoes. Bake for 40 minutes until a nice golden crust is formed on the potatoes. You will need to toss them occasionally and bake until they are toasted and brown on all sides and all the liquid has been absorbed.
Bake additional 10 minutes, if needed so that the potatoes have a golden crust around them.
Iceberg and Parsley Salad
Some people do not think highly of iceberg lettuce, and claim it is lacking in flavor. I like it’s crunch and always keep a head in my refrigerator.
I always add about a cup of fresh chopped parsley to the iceberg salad. It adds a depth of flavor and a bright green color. The contrast of the regular iceberg and the parsley is delicious. Serve with any store-bought salad dressing or make a quick lemon vinaigrette. It is always delicious
Nora’s Vinaigrette
Nora Walker shared her vinaigrette recipe and it has become a staple in our fridge. I make it once a week. Nora was very adamant that the most important thing to remember is the ratio: two parts fresh lemon juice to one part olive oil.
1 cup of fresh lemon juice
1/2 cup of olive oil
About 1 teaspoon fresh mint
2 cloves garlic, peeled
About 1 tablespoon dried mint, crushed with your hands
Salt and pepper
In the bottom of a large bowl or in a mortar and pestle, smash together the garlic with about a teaspoon of coarse kosher salt. Add a little olive oil if necessary but mash this together until garlic has become pulverized.
Add fresh mint and smash to break up leaves. Whisk in lemon juice, olive oil, the crushed dried mint and season with additional salt and pepper. Mix well in the bottom of the bowl.
Top with chopped or shredded iceberg lettuce, some chopped fresh mint, chopped fresh parsley, sliced tomatoes, sliced cucumbers, and sliced purple onion. When ready to serve, toss all the ingredients being sure to evenly coat the ingredients with the vinaigrette.
Lisa can be contacted at LisaIreland-2013@gmail.com.
