Lamb Flatbread with Pine Nuts

Every year my husband and I buy ourselves some new cookbooks at Christmas. This year we bought The Big Book of Breakfast and Jerusalem. While The Big Book of Breakfast is delightful and has some great ideas to spice up your breakfast routine, Jerusalem blows it away.

Written by two men from different parts of the city, Jerusalem is packed with lovely stories, rich history, and stunning photos. In fact, the first time I cracked it open I sat and read it like a normal book. It is full of colorful stories that provide a peek into two very different cultures and all of the ways those cultures combine in a kaleidoscope of culinary joy.

It was impossibly difficult to choose which recipe to try first. So I just chose based on what ingredients were readily available. The great thing is that so many of the ingredients were already in my pantry - chickpeas, paprika, couscous. Once I got started, inspiration swept through me. The flavors and textures were just fantastic.

Now my goal is to make every recipe in this book before the year is over (it's a big book). This recipe is a variation on the Stuffed Eggplant recipe in the book. We didn't have eggplant but we did have some delicious flatbread. We made the stuffing, with a few little tweaks, and piled it on top of the flatbread which had been smeared with tahini. I served it with some chopped cucumber that I tossed with a little salt, lemon and parsley. I could eat this every day. Seriously.

In a large, deep skillet heat oil and saute onion, garlic, a pinch of salt, cumin, paprika, and cinnamon until onion is soft and spices are fragrant. Add lamb, parsley, tomato paste, pine nuts, lemon juice and sugar. Cook until lamb is browned. Serve on flatbread with tahini. You could also add some rice or couscous for some extra texture.

10 Essential Ingredients

There's nothing worse than trying to scrape together a meal with what you've got hanging around and realizing you are missing a few little things that could take your meal from edible to epic.

But if you make sure you always keep these items stocked, you will never again try to justify a bowl of cereal as a dinner option.

In no particular order:

10.

Liquid smoke - This little bottle is full of big flavor. A little bit of this magical elixir transforms ground turkey, tofu, or portabella mushrooms into an amazing beef substitute. Or try a few drops in mac and cheese, potato salad or guacamole.

9.

Onions -  In our house yellow, white and red onions are essential staples. White onions are very strong and are best used in fresh salsas or roasts. Yellow onions are sweeter and are perfect for sautéing. Red onions have a lightly sweet and pungent flavor that is best utilized uncooked.

8.

Garlic - I think this is self explanatory. It's garlic. It's delicious. Use it.

7.

Oils - Sesame, Olive, Chili, Sunflower - Having many different oils available can change the whole flavor profile of your dish. Want it spicy? Use chili oil. Want to stir fry at a high heat without scorching your food? Use sesame oil.

6.

Lemons/Limes - A squeeze of citrus can brighten up any meal and balances out strong flavors. Got a slightly-too-salty sauce? A squirt of lemon will fix it. Got a too-spicy stew? A shot of lime will mellow it out.

5.

Rice or Pasta - If your meal needs a little more substance, this is a great way to bulk it up. Add it to soups or toss with veggies and you've got an instant meal!

4.

Beans/Legumes - These protein-packed little nuggets of tasty are my go-to for quick, high protein meals. Throw some chickpeas in your salad and suddenly it's a filling meal. Toss some red beans with broccoli rabe and sausage and you won't regret it.

3.

Fresh herbs - If you're using the dried versions of any green herb, you might as well be sprinkling your food with sawdust. Green herbs get their flavor from chlorophyll and once that is gone, so is the flavor. They cost a little more but this is NOT the area you want to be cheap.

2.

Dijon mustard - This little condiment is a lifesaver. Mix it with a little butter and lemon and you've got a killer dressing for veggies. Whisk with olive oil and herbs and BAM - your salads and pasta have never tasted better. Brush it over chicken, add it to potato and macaroni salads or use it in marinades for poultry and pork.

1.

Chicken stock (not broth) - Chicken stock (not broth) is the base for the most flavorful gravies, soups, sauces and brines. If you don't have this in your kitchen all the time, you're doing it wrong.

10 Tips for a Happy Kitchen

The kitchen can be a scary/frustrating/annoying/confusing place. And there are some tasks that make the kitchen even more daunting. Here are some tips that just might help make your kitchen experience more palatable. :)



1. Got a piece of eggshell in that egg you just cracked open? Don't go fishing for it with dry fingers. The oils in your skin push the proteins in the egg and force the shell away from your finger. Try wetting your finger and then picking out the shell. The water allows the proteins to move apart, allowing you to get to the shell right away.



2. Need to thaw meat fast? Try putting it in an unheated aluminum or stainless steel pan. The metal will work as a conductor, lowering the temperature. Flip the meat after about 30 minutes to let the other side get some surface contact.



3.  Commercially made peanut butters contain additional oils and preservatives. Save up to 100 calories by making your own. Put nuts in a food processor and process until smooth. That's it!

4. You may not know it, but most cookbook measurements are based on spooning, not scooping the flour. When you scoop the flour gets packed into parts of the measuring cup and you'll end up with more flour than you need.

5. You know why chefs look like they've got it together in the kitchen? They prep. It's called mise en place, which translates to "everything in place". You'll save time and feel more confident as you move through your recipe.

6. Salt does more than just make things taste salty. Salting at the right time will enhance the flavor of every dish. For tips on salting, click here.

7. Asparagus can have a tough skin. Peel it off just below the tips before cooking and your asparagus will be nice and tender.

8. Reserve some of the water used to cook your pasta. The starch in the water will thicken your sauce and add a creaminess to the texture.

9. Sanitize your wood cutting boards by covering them in salt and scrubbing with a lemon. As an added bonus, the salt enhances the smell of lemon. Your kitchen will smell amazing!

10. Use unflavored, waxed dental floss to gently slice delicate pastry doughs. Your rolls will keep their shape and you'll keep your sanity.

Got a tip you want to share? How do you make cooking easier?