Thursday, November 19, 2009
Wednesday, August 19, 2009
1 teaspoon oil
¾ pound whole green tomatillos, in their husks
½ small red onion, peeled and quartered
1 small Serrano pepper, stemmed and seeded
1 to 2 cloves garlic, peeled
1 teaspoon black pepper
1 tablespoon lemon juice
1 tablespoon lime juice
3 to 6 ounces water
½ teaspoons salt
1 tablespoon freshly chopped cilantro
1 ripe Hass avocado
1. Lightly oil the griddle or skillet with coconut oil and heat over medium-high heat.
2. Roast the tomatillos, onion, Serrano pepper, and garlic until they begin to brown.
3. Remove tomatillos to a bowl and cover the roasted vegetables with ice to cool.
4. When cool enough to handle, remove and discard the husks from the tomatillos and cut them into quarters.
5. Place all the roasted vegetables, black pepper, lemon and lime juices, water, and salt into a blender and blend until smooth.
6. Refrigerate the blended salsa, tightly covered, for several hours orup to 2 days.
7. Just before serving, dice the avocado and add it and the cilantro to the salsa. Pulse a few times to blend slightly, leaving some chunks of avocado intact.
8. Serve chilled with a garnish of lime wedges and whole cilantro leaves.
You can mess around with the spices to get it how you like it.
Posted by Kendee at 6:51 PM
Saturday, August 8, 2009
Tuesday, August 4, 2009
4 Chicken Breasts cut into cubes
1 Cup Plain Yogurt (The acid in the yogurt tenderizes the chicken)
1 Cup of Coconut Milk
4 tsp. ground Cumin
2 tsp. Turmeric
2 tsp. minced Garlic
2 tsp. Salt
1 tsp. ground Ginger
1 tsp. ground Coriander
1/2 tsp. ground cinnamon
3 Tbsp. sugar
A pinch of Cayenne Pepper
A Handful or two of shreaded spinach
Mint, parsley or basil leaves
Cashews ( I love this)
Potatoes cut into small little cubes so they cook faster.
You use this as a marinade and then also as the curry sauce. Curry is just a blend of lots of spices, particularly cumin, coriander, ginger and turmeric. Pour coconut milk and yogurt in a bowl and add everything but the chicken. Give it a good stir. Add chicken cubes and make sure they are well coated. Let marinade for at least 20 minutes covered in the fridge. The longer you leave it, the more flavor it will have and the softer the chicken will be. Then pour it all in a baking dish and bake at 400 degrees for 35-40 min. Serve hot over rice or quinoa. I love the quinoa, so I highly recommend it. It's the only grain with a complete protein also, so it's super good for you. Enjoy!
Monday, August 3, 2009
Saturday, August 1, 2009
Friday, July 31, 2009
Saturday, July 25, 2009
1 pack (1oz) Hidden Valley Ranch Dressing Mix (ignore directions on the packet)
1/2 cup light mayo
1/2 cup plain yogurt
1/2 cup milk
2 cloves garlic roughly chopped
1/2 cup roughly chopped cilantro
1/4 cup green salsa
Place milk, mayo, yogurt, and ranch mix in a blender. I accidently grabbed a ranch dip pkt. instead of a ranch dressing pkt, but it worked just fine. Juice the lime in there, you should get about 2T juice. Toss in the garlic, cilantro and green salsa. Blend it until smooth. Make it several hours ahead of time to allow it to thicken.
Friday, July 24, 2009
Sweet and Spicy Sugar Scrub
1/4 C brown sugar
1/4 C white sugar
1/2 t cinnamon
1/2 t ground ginger
1/2 t ground cloves
Oil: olive oil*, almond oil, grape seed oil, apricot oil, jojoba, etc.
optional: a few drops of essential oil, such as cinnamon
*I use olive oil for my sugar scrubs, which does have a scent. If the smell bothers you, try a "light" olive oil which has a milder taste and smell. Or just use a different type of oil all together.
Directions: Combine everything but oil in a bowl and then add in oil and stir to combine. I suggest starting with just part of the oil and adding it until it's the consistency you want it. Store in a container with a lid. I suggest keeping it in the fridge if you have left overs, it should last quite a while. Stop using it if it smells gross :)
For Use: Soap off in the shower so you have clean skin. Stir the sugar scrub and then massage into skin in circular motions for several minutes. I use it from my neck all the way down to my toes. After rinsing, if your skin feels too oily you can use a little bit of soap to wash it off. I personally leave it. By the time I finish my shower it doesn't feel too oily anymore and it adds to the benefits of a sugar scrub. It will trap in the moisture and make your skin so soft and smooth. After you get out of the shower, slather on some lotion and try to keep everyone from touching you!
I no it's not food, but some of the girl's have been asking for the recipe. Enjoy!
Thursday, July 23, 2009
Thursday, July 9, 2009
-1 Handful of Fresh Kale (Make it a Hefty Handful cuz this stuff is so good for you)
-1 Handful of Arugula or Baby Spinach
-1 Handful of Parsley
-1/2 of a Medium Cucumber diced
-1 Handful of Green Grapes
-1 Peach with skin
-1 Mango (Get as much off the pit as possible and then squeeze in the rest of the juice)
-1 Small Banana
-1 small scoop of Soy Ice Cream
-4-6 Ice Cubes (Whatever fits)
-Water to blend easier (Or if you want a little more flavor you can do soy or rice milk or a little bit of Mango Peach V-Fusion Vegetable Fruit juice)
Toss into blender and blend. Super easy.
Yields about 4 very filling smoothies. The more I have them the more I want them. I recommend using a Vitamix or a really good blender because this will make them smoother and they're better that way so if you don't have one, I would invest in a good blender cuz you won't want to stop after making just one of these. I'd love a Vitamix but I have a Cuisinart blender and that does the job very well.
Wednesday, July 8, 2009
Friday, July 3, 2009
2 Cans black beans (wash and drain)
2 cans white shoepeg corn (drain)
3 avocados - diced
Cilantro to taste
1 bunch green onions
1 pkg. Italian seasoning mix - mix according to directions, add 1 T sugar.
Mix all together and serve with chips.
Saturday, June 27, 2009
2 onions, thinly sliced
1/4 cup butter
2 tablespoons all-purpose flour
2 (10.5 ounce) cans beef broth
2 1/2 cups water
6 slices French bread, toasted
1/2 cup grated Parmesan cheese
1/2 cup shredded Swiss cheese
Preheat oven to 425 degrees F(220 degrees C). Separate sliced onion into single rings.
In a medium sauce pan saute onions in butter until soft, approximately 20 minutes. Stir in flour and gradually add broth and water. Bring to a boil and simmer for 20 minutes.
Meanwhile, toast French bread slices.
Place toasted bread into soup bowls. Pour soup mixture over bread and sprinkle with Parmesan and Swiss cheese. Bake for 10 minutes.
Monday, June 15, 2009
½ cup ‑ butter or margarine
½ cup ‑ sour cream
1 cup ‑ sugar
1 ‑ egg
1 ‑ egg yolk
1 tsp. ‑ vanilla
½ cup ‑ flaked coconut
2¾ cups ‑ flour
¾ tsp. ‑ salt
½ tsp. ‑ baking powder
½ tsp. ‑ baking soda
Cream together first six ingredients. Stir in coconut. Sift together all dry ingredients and then add to mixture.
Roll out, cut and then bake at 375 for 8‑10 minutes on ungreased cookie sheet. Don't roll too thin. Thicker is better and a lot more moist.
2 to 2 ½ cups ‑ powdered sugar
4-6 Tbsp. (1/2 to 3/4 cube) ‑ butter or margarine
1 tsp. ‑ vanilla
2 Tbsp. ‑ milk
Sprinkle of salt
food coloring of choice
Sometimes the dough is too sticky and it might need a little bit more flour to get it to the right consistency for rolling out. Also make sure you have enough flour on your surface when rolling out.
Sunday, June 14, 2009
Thursday, June 11, 2009
I WANT TO MAKE THESE BUT DON'T NEED 12, WHO'S IN?
Green food coloring
Black licorice laces
1. For each cupcake, mix a handful of flaked coconut with a few drops of green food coloring. Press a chocolate-frosted cupcake into the coconut to cover.
2. The mower is made with a dark chocolate Hershey's Nuggets body, brown M&M's wheels, and a red M&M's engine, held in place with dabs of frosting.
3. Shape the handle from a piece of black licorice lace, then insert the ends into the cupcake.
Sunday, June 7, 2009
2 boxes stuffing mix
1 12 oz package swiss cheese slices
1 can cream of mushroom soup
Make stuffing, according to directions. lay chicken in the bottom of a casserole dish. Spoon soup over chicken and distribute evenly. lay sliced swiss cheese on top of soup. Cover all with stuffing mix. Bake covered for 45 minutes at 350. Remove cover and bake another 20 minutes.
Saturday, June 6, 2009
1 pound ripe tomatoes, medium-diced
¼ cup olives
1 pound fresh mozzarella, medium-diced
6 sun-dried tomatoes in oil, drained and chopped
For the dressing
5 sun-dried tomatoes in oil, drained
2 Tbs. red wine vinegar
6 Tbs. good olive oil
1 garlic clove, diced
1 tsp capers, drained
2 tsp salt
¾ tsp black pepper
1 cup freshly grated parmesan cheese
1 cup packed basil leaves, julienned
Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.
For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.
Pour the dressing over the pasta, sprinkle with the parmesan cheese and basil, and toss well.
*I used 2 cups grated mozarella cheese and only 1/2 cup grated parmesan and it tasted great. I just didn't want to use so much cheese!
From Ina Garten's Family Style cookbook
Monday, June 1, 2009
- 1 tablespoon olive oil
- 4 ounces bacon or pancetta, diced
- 1 1/2 cups chopped yellow onions
- 3/4 cup diced carrots
- 3/4 cup diced celery
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 bay leaves
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 pound ground beef or ground veal
- 1/2 pound pork sausage, removed from the casings, or ground pork
- 2 tablespoons tomato paste
- 1 cup red wine
- 2 (14 1/2-ounce) cans crushed tomatoes and their juice
- 1 (14 1/2-ounce) can tomato sauce
- 1 cup beef or chicken stock or broth
- 2 teaspoons sugar
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter
- 3 tablespoons chopped fresh parsley leaves
- 1 pound spaghetti
- 1 cup freshly grated Parmesan
In a large pot, heat the oil over medium-high heat. Add the bacon and cook, stirring, until browned and the fat is rendered, 4 to 5 minutes. Add the onions, carrots and celery and cook, stirring, until soft, 4 to 5 minutes. Add the garlic, salt, pepper, bay leaves, thyme, oregano, cinnamon, and nutmeg and cook, stirring, for 30 seconds. Add the beef and sausages, and cook, stirring, until no longer pink, about 5 minutes. Add the tomato paste and cook, stirring, for 1 to 2 minutes. Add the wine and cook, stirring, to deglaze the pan and remove any browned bits sticking to the bottom of the pan, and until half of the liquid is evaporated, about 2 minutes.
Add the tomatoes and their juices, the tomato sauce, beef broth, and sugar and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, to keep the sauce from sticking to the bottom of the pan, until the sauce is thickened and flavorful, about 1 1/2 hours. Add the cream, butter, and parsley, stir well, and simmer for 2 minutes. Discard the bay leaves and adjust the seasoning, to taste. Remove from the heat and cover to keep warm until ready to serve.
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and return the water to a low boil. Cook, stirring occasionally to prevent the noodles from sticking, until al dente, 8 to 10 minutes. Drain in a colander.
Add the pasta to the sauce, tossing to coat. Add 1/2 cup of the cheese and toss to blend. Divide among pasta bowls and serve with the cheese passed tableside. (Alternatively, toss only the desired portion of pasta with a bit of the sauce at a time in a serving bowl, reserving the remainder for another meal.)
*This dish is so good!! It tasted like a dish I had in Italy years ago. I made a couple of modifications.I used all ground beef, whole wheat pasta, the smallest amount of cinnamon and nutmeg (barely a sprinkle but it goes a long way) and next time I will do it without the butter because I tasted it before and after and it didn't change the dish much!!
Friday, May 29, 2009
1 Tbs. minced garlic (2 cloves)
2 cups heavy cream
Salt and pepper
1 pound dried fusilli (spiral) pasta
½ pound baby arugula (or 2 bunches of regular arugula, stems removed and leaves cut into thirds)
½ cup freshly grated Parmesan cheese
1 pint grape or cheery tomatoes, halved
Heat the olive oil in a medium saucepan over medium heat. Add the garlic, and cook for 60 seconds, then add the cream, the zest and juice of 2 lemons, 2 tsp. salt, and 1 tsp. pepper. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken.
*I made this for dinner last night and we really enjoyed it. I used heavy whipping cream and spinach instead of heavy cream and arugula since I couldn't find those ingredients. I also cooked the tomatoes in a lightly oiled pan until they split since I'm not a fan of raw tomatoes. This is just as good the next day, just heat it back up.
Thursday, May 28, 2009
1 tablespoon butter, melted
1/2 medium onion, chopped
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half
2 cupschicken stock or bouillon
1/2 pound fresh broccoli
1 cup carrots, julienned
salt and pepper to taste
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar
Saute onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half (this is called making a roux). Add the chicken stock whisking all the time. Simmer for 20 minutes.
Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour in batches into blender and puree. Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve.
Wednesday, May 27, 2009
1 box of chocolate cake mix (I like devils food)
1/2 cup of butter
1 tablespoon of pure vanilla
1 bag of large marshmallows (cut each marshmallow in half and set aside)
Chocolate frosting (you can make it or by it canned - one can will do for this whole recipe and its easy!)
1. Preheat oven to 350 degrees
2. With an electric mixer, cream butter (apx. 2 minutes)
3. Add cake mix, eggs and vanilla - mix until blended
4. Drop by spoonful onto cookie sheet lined with parchment (I use a medium cookie scoop)
5. Bake @ 350 for 8- 9 minutes
6. Remove cookies from oven and quickly place 2-3 marshmallow halves sticky side down on top of the cookie
7. Place pan back in oven for 1 minute
8. Remove cookies again and use the back of a buttered spoon to lightly flatten and spread the melted marshmallow across the top of each cookie
9. Allow to cool and frost with the chocolate frosting, making sure to cover all the marshmallow
10. Eat, eat, and try to share :)
Friday, May 22, 2009
Thursday, May 21, 2009
Hey girls....We had this dish for dinner last night and really enjoyed the sauce. It would also be delicious to add mushrooms and serve it over steak. If anyone is looking to add to their cookbook collection I strongly recommend anything in the Williams-Sonoma series. They have great books devoted to specific foods like Chicken, Soup, Salad, Cookies, Pies and Tarts, etc. I bought "Italian," "Cake," and "Hors d'oeuvres" gently used online at Amazon.com for a combined price of under $15.00. These books also make great gifts!
4 skinless, boneless chicken breast halves
Salt and freshly ground pepper
2 teaspoons unsalted butter
2 teaspoons canola or olive oil
FOR THE MUSTARD SAUCE:
1 shallot, minced
1/2 cup dry white wine or vermouth
3/4 cup heavy (double) cream
salt and freshly ground pepper
3 tablespoons whole-grain mustard (Another word for whole-grain mustard is "stone-ground mustard." This is easy to find at the grocery store. I prefer Grey Poupon stone-ground mustard).
Place a large baking dish in the oven and preheat to 150 degrees.
Rinse the chicken breasts and pat them dry with paper towels. Using a meat pounder, lighty pound the breasts to an even thickness of just under 1/2 inch. Season both sides with salt and pepper.
In a large frying pan over medium-high heat, melt the butter with the oil. When the foam begins to subside, add the chicken breats without crowding and cook, without moving them, until just beginning to brown, about 2 minutes. Turn the chicken over and cook until firm to the touch and there is no sign of pink in the center when tested with a knife, 2-2 1/2 minutes longer. Transfer the chicken breats to the baking dish in the oven.
To make the mustard sauce, return the frying pan to medium-low heat and add the shallot (or 3 Tbs of onion). Cook, stirring, until slightly softened, about 1 minute. Add the wine and raise the heat to medium-high. Simmer, stirring with a wooden spoon to scrape up the flavorful bits from the bottom and sides of the pan, until the wine is rduced to about 2 tablespoons, 2-3 minutes. Stir in the cream, 1/2 teaspoon salt, and 1/4 teaspoon of pepper and bring to a boil. Simmer, stirring frequetly, until the sauce is thick enough to coat the back of the spoon, 1-2 minutes. Remove from the heat and imediately whick in the mustard just until smooth.
Transfer the chicken breast to warmed individual plates. Top each with 2 or 3 spoonfuls of the sauce and serve at once.
Williams-Sonoma: Chicken (I really recommend this book! It is my favorite chicken cookbook).
Hey everyone! I have so many yummy recipes to post, but I found most of them HERE, so go to the site instead. I have tried the Spicy Honey Chicken(I use chicken breasts and the old recipe), Texas Sheet Cake, Chocolate Swirled Banana Bread, and tons more and it is all SOOO DANG GOOD! So, if you need some ideas for dinner tonight, make sure and check out this site!
Wednesday, May 20, 2009
5 c. hot water
2/3 c. sugar
2/3 c. canola oil
2 T. salt
Mix for 20 seconds.
1½ c. bread flour (The flour is called Better for Bread flour and it is usually in a yellow package. I get the Gold Medal brand.)
Mix for 30 seconds.
3 T. yeast
Mix for 30 seconds.
10 c. bread flour
Mix and knead all together until mixed thoroughly. (It's easiest to use your bare hands.)
Rest dough for 20 minutes in bowl.
After 20 minutes is up, pre-heat oven to 170 degrees or lowest oven temperature. Then roll out dough onto a non-stick surface and use rolling pin to smooth it out. The dough will be sticky. I use non-stick cooking spray and spray it on the counter and the rolling pin as well as the top of the dough. Some people use flour, but I prefer non-stick cooking spray. After the dough is rolled out smoothly, cut the dough in half and then cut those halves in half, so you have 4 separate equal sections of dough. Spray the bread pans with non-stick spray. Roll each piece of dough (like a fruit roll up) and create 4 large loaves and put into bread pans.
Bake at 170 for 20 minutes. DO NOT OPEN THE OVEN!!! The bread will sink if you do.
Increase oven temperature to 325 and bake for 30 more minutes. (Because all ovens are different, check bread after 25 minutes)
*If you make small loaves, only bake for 20 minutes.
I hope you like it! If you want, you can use 5 c. bread flour and 5 c. whole wheat flour for healthier bread. It still tastes good, but just not AS good. :)
Sunday, May 17, 2009
- 9 tablespoons butter
- 2 tablespoons olive oil
- 4 boneless skinless chicken breasts
- 2 1/4 teaspoons salt
- 1 1/4 teaspoons freshly ground black pepper
- 1 pound white mushrooms, sliced
- 1 large onion, finely chopped
- 5 cloves garlic, minced
- 1 tablespoon chopped fresh thyme leaves
- 1/2 cup dry white wine
- 1/3 cup all-purpose flour
- 4 cups whole milk, room temperature
- 1 cup heavy whipping cream, room temperature
- 1 cup chicken broth
- 1/8 teaspoon ground nutmeg
- 12 ounces linguine
- 3/4 cup frozen peas
- 1/4 cup chopped fresh Italian parsley leaves
- 1 cup grated Parmesan
- 1/4 cup dried Italian-style breadcrumbs
Preheat the oven to 450 degrees F.
Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size pieces and into a large bowl.
Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes. Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken.
Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.
Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.
Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.
Taken from foodnetwork.com Giada De Laurentiis
Friday, May 8, 2009
Thursday, May 7, 2009
1/2 cup flour
1 tsp baking soda
1/2 tsp salt
Blend above ingredients. Pour in a mixing bowl, then add the following:
1 pint small curd cottage cheese
1 lb. Monterrey Jack cheese
1/3 cup melted butter
1 small can diced green chilies
Bake in a 9x13 inch pan for 35-45 minutes (350 degrees). Serve with sour cream and salsa. Serves 12-15 people.
1 cup all-purpose flour
1/2 teaspoon white sugar
1/4 teaspoon salt
1 cup milk
Combine flour, sugar and salt in a bowl. Make a well in the center of the flour and add the milk and egg. Beat well to combine.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.
Friday, May 1, 2009
1/4 c. butter
1 tbsp. vanilla
4 c. powdered sugar
2 cartons of flavored yogurt (pick your favorite)
some fresh or frozen fruit that will go on top. (optional)
1 carton of whipped cream
a pre-made graham pie crust
Mix the yogurt, and whipped cream together in a large mixing bowl.
pour into pie crust, freeze until desired.
garnish with fruit or whip cream.
For the filling:
- 1 tablespoon olive oil
- 1/2 pound minced British lamb
- 1 pound minced beef
- 2 medium onions, peeled and chopped
- 3 carrots, peeled and chopped very small
- 1/2 pound cremini mushrooms
- 1 level tablespoon tomato puree
- 1 tablespoon chopped fresh thyme leaves
- 2 tablespoons chopped fresh parsley leaves
- 1/2 teaspoon ground cinnamon
- 1 level tablespoon all-purpose flour
- 1 cup red wine
- 1 1/2 cups fresh beef stock
- Freshly ground black pepper
For the crust:
- 2 pounds Yukon gold potatoes
- 2 tablespoons butter
- Freshly ground black pepper
- 1 cup scallions, cleaned and chopped
- 1 cup mature Cheddar, coarsely grated
Pre-heat the oven to 400 degrees F.
Heat olive oil over medium-high heat in a Dutch oven or deep saute pan. Brown the lamb and beef. Remove the meat from the pan with a slotted spoon. Add the onions to the pan and saute until the onions are tinged brown at the edges - about 5 minutes. Add the chopped carrots and cook for 5 minutes. Add the mushrooms, tomato puree, thyme, parsley and cinnamon. Stir and saute for 2 minutes. Next, stir in the flour, which will soak up the juice, then stir in the wine and the beef stock. Taste and add salt and pepper, as needed. Return the meat to the pan and bring to a boil. Cover, turn down the heat to low and simmer for about 30 minutes until the lamb is fully cooked.
Peel the potatoes, cut them into large even-sized pieces and place into a pot of cold, salted water. Bring the water to a boil and cook potatoes until they are tender, about 10 minutes. (Potatoes are done when a knife can easily go through.)
When the potatoes are done, drain off the water, return them to the saucepan, cover with a clean tea cloth to absorb the steam and leave them for about 5 minutes. Next, add the butter and mash them to a puree. Season with salt and pepper. When the meat is ready, spoon it into a 9-by-13-inch baking dish and level it out with the back of the spoon. After that, spread the mashed potato evenly all over. Sprinkle the scallions on top of the potato, scatter the cheese over the scallions and bake the pie until the top is crusty and golden, about 25 minutes.
*I made this for dinner last night and I thought it turned out really good. I made some modifications to make it more what I wanted. I used only ground beef. I added frozen sweet corn and baby peas to the meat mixture right before I spooned the meat into the casserole dish. The meat mixture is a little soupy so I drained a lot of the liquid. I only added a sprinkle of cinnamon and thought it was the perfect amount. I made my own recipe of mashed potatoes so they would have more flavor. Next time I am going to add celery with the carrots. Hope you enjoy this dish.