In Like a Lamb

March has always been a great month for us, and I love the new feelings that it brings, with hopes of warmer weather, and the anticipation of spring growth that is just around the corner.

Today I started looking back to see what we were up to in March of previous years ...

In 2013 we were in Mexico for our friends' wedding, and then took off to New Orleans for the first time, about a week later.  A fun memory from March of 2014 was a snacky evening we had.  The next year Christopher's parents were treating the family to a lovely dinner to celebrate our marriage.  The next March brought a trip back to NOLA, where we had one of the most interesting tasting menus we've ever had.  Last year we were cooking up food with a theme; we had an Irish weekend, as well as an Indian-themed weekend.

I am excited to see what this March has in store for us; it's already looking like it will shape up to be fun-filled and fantastic.  I just heard on the radio this morning that this February was the coldest we've had in 18 years.  Fortunately today was beautiful, and March officially came in like a lamb.

Speaking of lamb ...

Last night we made lamb meatballs, with an eggplant mash.

This meal was so good, and I was happy that there were leftovers for lunch today.  It's one we'll be repeating for sure!  You can find the recipe here.

We couldn't find a pomegranate in the store, so we had to omit that garnish, as well as the pine nuts, as I am allergic to them.  Although this dish isn't too visually appealing, the taste made up for that.

If you are unsure about lamb, or haven't cooked it before, I'd suggest starting with ground lamb.  These meatballs have an excellent flavour, and are really easy.  They call for a bunch of herbs, and if you're going to make them, I'd definitely use mint as one of the herbs.  We also used cilantro and basil (all fresh).  Everything paired together beautifully.

Another Food Network recipe we tried this week was shrimp pad Thai:

We've made pad Thai before, and it has been more labour intensive than this recipe is, yet this recipe was really good - another that we will make again #score!  It was perfect for a week night, because it took no time at all.

How is your week going?  What are you looking forward to this month?  Did March come in like a lion or lamb where you live? 

Pad Thai

I've always loved pad Thai and often order it when I am at a Thai restaurant.  Tonight we tried making it at home and it turned out beautifully.

Pad Thai  

(Serves 2-3)  Adapted from this recipe.

Sauce:

2 tsp Korean chili powder (or regular)
1 T coconut/palm sugar (go to Bulk Barn!)
1 T white sugar
2 T fish sauce
2 T oyster sauce
2 T tamarind juice (or mix tamarind paste with water and strain to get juice)

Mix everything together and set aside while you chop other ingredients.

Ingredients:

2 T sesame oil
2 garlic cloves, minced
1/4 small onion, minced
15 shrimp (approx), shells removed
3 T salted Chinese radish, chopped (can buy it packaged, chopped or not)
1/2-1 package extra firm tofu, diced (optional)
1 package fresh rice noodles (we used the thick, flat ones)
2 T water
1 cup bean sprouts
approx. 8 green onions, chopped
2 eggs
peanuts, cilantro, lime for garnish (optional)

Heat the oil in a wok on medium.  Add the garlic & onion and cook for a few minutes.  Add the shrimp and Chinese radish.  Once shrimp is cooked add tofu, rice noodles and water.  Put the lid on to help the noodles break apart - you might need to use a wooden spoon to help them out.  Add the pad Thai sauce.  Add the bean sprouts and green onions.  Once softened, move the pad Thai to one side of the wok and crack two eggs in.  Scramble them into the pad Thai.  Garnish with peanuts, cilantro and lime as desired.

Do you like pad Thai?  Have you ever made it?

What is your favourite dish to order in a Thai restaurant?