Diane's Menu November 22 - November 28
Saturday - Moroccan Lamb and Butternut Squash with Couscous **
Sunday - Thai BBQ Chicken, Snow peas saute
Monday - Weekly Pizza Take-out
Tuesday - Pasta and Meatballs
Wednesday - out for dinner and live music
Thursday - THANKSGIVING at my sisters. I am bringing homemade Stuffed Grape Leaves for an Appetizer, Pumpkin Dinner Rolls ** and all the ingredients to make my own Pumpkin Martinis.
Friday - Grilled Shrimp on Spinach Salads
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Moroccan Lamb and Butternut Squash with Couscous in slow cooker
2 pounds of lamb (shanks work, boneless leg of lamb works), if using boneless cut into very large chunks.
1 tablespoon canola oil
1 onion sliced thinly
3 dried red chilis or 1 tablespoon dried red pepper flakes
1 tablespoon turmeric
1 teaspoon black pepper
1 teaspoon ground cinnamon
1/2 - 1 teaspoon ground nutmeg (depending how spicy you like it)
1/2 - 1 teaspoon ground ginger (depending how spicy you like it)
3 tablespoons honey
1 1/2 pound butternut squash, skinned and seeds removed, cut into large chunks
1 14 ounce can low sodium chicken broth
In a large saute pan, brown lamb in canola oil. (If you have a slow cooker that allows browning, use it.)
Remove lamb from pan. Add onion and chili peppers and stir to coat in oil and allow to soften. Add all of the spices and stir to coat and cover the onion with them. (If you are using a slow cooker that doesn't brown, this is the point where you would pour all of the ingredients into the slow cooker from whatever saute pan you had been using)
Add the honey and stir to mix in. Add the butternut squash and chicken broth. Stir to mix.
Place lamb on top of the mixture. Cover and cook on high for 6 hours.
If using shanks, remove bones, if not just stir it all together and add 1 cup raw couscous. Stir to mix and cover and cook another 15 minutes.
Ready to serve and enjoy!
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Pumpkin Dinner Rolls
3/4 cup milk
1/3 cup packed brown sugar
5 tbsp butter, divided
1 tsp salt
2 pkg (1/4 ounces each) active dry yeast
1/2 cup warm water (110 to 115 F)
2 to 2 1/2 cups all purpose flour
1 1/2 cups whole wheat flour
1/2 cup canned pumpkin1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
In a small saucepan, heat the milk, brown sugar, 4 tablespoons butter, and salt to 110 - 115 F. Set aside. In a large mixing bowl, dissolve the yeast in a warm water. Stir in the milk mixture. Add 1 1/2 cups all purpose flour, wheat flour, pumpkin, cinnamon, ginger, and nutmeg. Beat until smooth. Add enough remaining all purpose flour to form a soft dough. Turn onto a floured surface. Knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about one hour. Punch dough down. Divide into 20 pieces. Shape into balls. Place in a greased 13 x 9 inch baking pan. Cover and let rise for 30 minutes or until doubled. Melt the remaining butter. Brush over the dough. Bake at 375 F. for 20-25 minutes or until golden brown. Remove from the pan to a wire rack.Makes about 20 rolls.
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