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Diaper changing is simply a fact of life when you’re a new parent. And more often than not, it’s a dirty, smelly, noisy affair involving a certain lack of enthusiasm from both parties and a long time spent afterward making it up to the ruffled little tyke. If your baby is anything like mine, he […]
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As a kid, I liked spending money more than I like earning it. Don’t get me wrong, I was pretty industrious. I washed cars, cut lawns and shoveled snow. But my hard earned cash didn’t stay in my pocket very long. Even worse, my piddly little bank account never increased the way it should have […]
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A few years ago, when I traveled to France, I was amazed to discover that after two weeks I had lost almost 10 pounds! The crazy thing was, I didn’t diet. In fact, I never gave dieting a second thought. I was, after all, in the land of patisseries, fine wine and rich French cuisine. […]
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It’s hard to get motivated to clean the kitchen. There’s Netflix to be watched, and Instagram to be checked, and honestly has anyone ever felt truly inspired to scrub the floor? The problem is, if you procrastinate too much on the cleaning, it turns into a really big chore that can take hours to accomplish. So the key is to figure out a happy medium — the least amount of time you can spend on cleaning to be effective and not get burned out either.
We’ve discovered that the magic number is, wait for it, 20 minutes.
http://www.thekitchn.com/feedburnermain
I love food — cooking it, eating it, and sharing it with others. Sometimes, though, my enjoyment of food can feel like an act of defiance. With so many complex issues bundled up in the act of eating — from health to body image to gender — it can be intimidating to just sit down and really relish a meal.
When I started a food blog in 2011, I knew I wanted to infuse some of that chin-up attitude into my writing. Every food blog needs a snappy name, and I wanted mine to capture the joy I find in food even when it feels complicated.
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Carnitas are usually made from pork that’s slow-cooked in lard until the meat melts down into tender little morsels. Those little morsels are then fried until crispy around the edges. Pork carnitas is delicious, there’s no doubt about it. This version of carnitas is delicious too, although quite different from the classic recipe.
Instead of pork, lamb is subbed in. Lamb carnitas can be served in Primal tortillas or heaped in a bowl with cilantro, shredded cabbage, avocado, sour cream, and hot sauce. This is a flavorful departure from traditional lamb dishes and provides a delicious new way to ingest all the amazing nutrients lamb has to offer, like 8 essential amino acids, several B vitamins, niacin, zinc, iron and conjugated linoleic acid (CLA).
Instead of lard, the lamb shoulder is simply braised in water that’s flavored with orange, garlic, onion, cinnamon, cumin, and coriander. When the meat is tender, fry it up quickly in a skillet, and lamb carnitas is served.
Servings: 6
Time in the Kitchen: 2 to 3 hours to braise, plus 30 minutes hands-on cooking
Ingredients
Instructions
Preheat oven to 300º F/150º C.
Place the chunks of lamb in a Dutch oven or wide ovenproof skillet with a lid.
Add enough water to cover the meat by 1 or 2 inches (25mm to 50 mm). Bring to a boil then reduce to a simmer. Use a ladle or spoon to skim off the white that rises to the surface.
Add garlic, onion, orange juice and zest, coriander, cumin, cinnamon stick and salt.
Cover with a lid and cook in the oven for 2 to 3 hours, until the meat is soft and tender. Check occasionally, turning the meat and adding more hot water if needed to keep the meat just barely covered with water.
When the meat is tender, remove it from the pot. Shred or slice the meat into tiny pieces. Taste the lamb, and season with salt if needed.
Heat a wide skillet over high heat with a tablespoon or two of lard, tallow or coconut oil, so there’s a very thin layer of oil in the skillet. In batches, add lamb to the skillet, frying just until crispy around the edges.
Lamb carnitas can be served with wedges of lime, cilantro, shredded cabbage, avocado, sour cream and hot sauce. Serve in a bowl, or, with tortillas – sneak in a corn tortilla, make Primal tortillas, or make cassava flour tortillas.
The post Lamb Carnitas appeared first on Mark’s Daily Apple.
http://www.thekitchn.com/feedburnermain
I grew up in the ’80s, when a lot of our mothers were dieting and some of them — in spite of their best intentions — were passing their feelings about weight down to their children. I thought my mother was overweight. Reader, she was not, but she said she was so I believed her. In retrospect we can all acknowledge that as a size 6-petite she was rather small. But she worried about her weight and wanted to make sure we were all healthy. (We were.)
I didn’t think about it at the time, but she also worried about money, and how much of it she and my dad had to spend to feed four children. Both of those things influenced what we learned about snacks. And some of that information was great. (No, really.)
http://www.thekitchn.com/feedburnermain
Having rules for school lunch is strictly about making lunch-packing easier. As school kicks off I always go a little overboard, packing elaborate lunches with cute cut-out fruit and decorative garnishes. This enthusiasm usually dies in October. This year, intent on finding a sustainable pace for packing school lunches that my kids will love and that I’ll feel good about, I set out these seven rules for myself, and for you too, to pack a lunch with less stress and more sanity.
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