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Brown Rice/Wheat Berry/Barley Pilaf

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Brown Rice/Wheat Berry/Barley Pilaf

lamb shanksThis is a hearty, chewy pilaf that is the perfect companion to my Lamb Shanks recipe, as it uses the pan drippings from the shanks as flavoring.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Servings: 4 servings

Ingredients

  • 4 cups unsalted chicken stock
  • 1 cup brown rice
  • 1/2 cup wheat berries (I prefer Einkorn)
  • 1/2 cup pearled barley
  • soy sauce or tamari to taste

Instructions

  • Place stock and grains into a lidded sauce pan and heat to boiling.
  • If NOT using the lamb shank pan drippings: turn down the heat and simmer until grains are cooked (30-40 minutes). Flavor with soy sauce and serve.

    OR-->
  • If USING the lamb shank pan drippings: Turn down heat and simmer for 25-30 minutes, until the grains are "al dente" — not completed cooked. Set aside until lamb shanks are done.
  • Remove lamb shanks from their pan and set aside. Add some water to the drippings and deglaze. Add in the pilaf and stir well. Place shanks on top of rice, add a little water if needed and cook for about 10 minutes, until pilaf is hot and cooked. Serve.

Lamb Shanks, Braised

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Lamb Shanks, Braised

lamb shanksThese fragrant, delicious lamb shanks are braised in an exciting combination of flavors and the meat is so tender it falls off the bones. Best served with my brown rice/wheat/barley pilaf. Leftovers can be used for Scotch Broth. Yum!
Prep Time30 minutes
Cook Time2 hours
Total Time2 hours 30 minutes
Servings: 4

Ingredients

  • 4 lamb shanks
  • 8 cloves garlic peeled & cut in half lengthwise
  • 2-3 tbsp olive oil
  • 1 package fresh oregano chopped (about 1/3 - 1/2 cup)
  • 1 package fresh mint chopped (about 1/3 - 1/2 cup)
  • 1 whole unpeeled lemon chopped (yes, include the peel!)
  • salt & pepper to taste
  • water

Joe’s Favorite Carrot Cake

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Carrot Cake, Joe's Favorite!

carrot cake recipeThis carrot cake is dense, moist and bursting with warm flavors. I'd recommend baking it in a bundt or similar cake pan. It can be served slightly warm, with whipped cream, a little ice cream or your favorite cream cheese icing.  
Off label use: this makes a really great breakfast food!
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Servings: 12 slices

Ingredients

  • 2 c sugar
  • 1/2 c oil (coconut oil is especially good)
  • 4 eggs room temp (esp. if using coconut oil)
  • 2 c flour (can use Einkorn)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp salt
  • 3 c carrots grated (medium)
  • 1 c pecans chopped
  • whipped cream (optional)

Instructions

  • Preheat oven to 350° (This recipe seems to work as is at this temperature, regardless of elevation.) Butter baking pan if needed.
  • Mix together dry ingredients (flour, soda, powder, salt, cinnamon) and set aside.
  • Grate carrots and set aside.
  • In a large bowl, cream the oil (mix with fork) into the sugar.
  • Add four eggs, one at a time, mixing after each addition. Add pecans, mix.
  • Add dry ingredients, a cup at a time, mixing well. Add grated carrots, mix until all ingredients are blended.
  • Pour into baking pan, bake for 1 hour or until toothpick or cake tester comes out clean or cake springs back when pressed with a finger.
  • Cool for about 15 minutes on a rack, then remove from baking pan.
  • Slice and serve with your choice of a dollop of whipped cream, ice cream or cream cheese icing—or plain (my favorite).