June 18, 2018

irish lamb stew

this is an absolutely delicious way to use leftover easter lamb. the whole family loves this. from allrecipes.com. it ages well--best way is to let it rest overnight before reheating to serve.

1 1/2 lbs thickly-sliced bacon, diced
6 lbs boneless lamb shoulder, cut into 2 inch pieces
1/2 t salt
1/2 t pepper
1/2 C flour
3 cloves garlic, minced
1 large onion, chopped
1/2 C water
4 C beef stock
2 t sugar
4 C diced carrots
2 large onions, cut into bite-sized pieces
3 potatoes
1 t dried thyme
2 bay leaves
1 C white wine (or white grape juice)

*cook bacon over med-high in deep skillet until brown. crumble.
*put lamb, salt, pepper and flour in large mixing bow, toss meat to coat, brown meat in pan with leftover bacon grease
*put meat in a stock pot. add garlic and yellow onion and saute til onion begins to golden. deglaze frying pan with 1/2 C water and add the garlic-onion mixture to the stock pot with bacon pieces, beef stock and sugar. cover and simmer for 1 1/2 hours (if meat is raw. if already cooked, reduce to about 20 mintues)
*add carrots, onions, potatoes, thyme, bay leaves and wine to pot. reduce heat and simmer covered for 20 minutes.


i've made this with a few different recipes throughout the years, but this is the one that i think tastes most authentic and consistently turns out.

1 C uncooked long grain white rice
5 C water
1/2 C milk
1/2 T vanilla
1/2 T cinnomon
2/3 C sugar

*blend rice and water about 1 minute. let rice and water stand at room temperature for at least 3 hours.
*strain the rice water into a pitcher and discard the rice. stir in milk, vanilla, cinnamon and sugar. chill and stir before serving over ice.

low country skillet

another dish i could eat every day. a few simple ingredients, but big flavor and easy to make. from woman's day.

about 12 small red-skinned new potatoes
2 T olive oil
1 large onion, chopped
salt and pepper
4 oz kielbasa, sliced
2 garlic cloves, minced
1 t coriander
1/2 t ground mustard
1/4 t cayenne pepper
3/4 lb large peeled and deveined shrimp
1 C corn
1 bunch spinach, coarsely chopped

*microwave potatoes and either slice or cut in half, depending on size.
*meanwhile, heat oil in large skillet over medium heat. add onion and 1/2 t each of salt and pepper and cook til tender, about 5 minutes. add potatoes and cook until browned, about 4 minutes. push to the side of the pan.
*add kielbasa to the other side of pan and brown, about 4 minutes. add garlic, coriander, mustard, cayenne pepper and toss
*add shrimp, corn and spinach, cover and cook, shaking the pan occasionally, until shrimp is opaque, about 2 minutes.

crispy tandoori chicken drumsticks

this is a new family favorite. from onceuponachef.com

1 T paprika
1 T garam masala
1 T cumin
1 T coriander
1/2 t tumeric
1/2 t cayenne pepper
3 T peeled and roughly chopped ginger
7 garlic cloves, minced
1/4 C greek yogurt
zest and juice from 1 lime
1/4 C oil
2 1/2 t salt
12 chicken drumsticks

*roast first five ingredients over medium heat until fragrant
*add spices to a food processor along with the rest of the ingredients (not chicken)
*make 2-3 slashes in each drumstick with a sharp knife, toss with sauce and marinate for at least 3 hours
*preheat oven to 450. line a baking sheet with foil and spray with cooking spray. arrange drumsticks and spoon any leftover sauce atop the meat
*roast for 45 minutes, turning once midway
*broil for the last 3-5 minutes for a crispy finish

pan-roasted swordfish steaks

all fish is just yummy. from epicurious.com

1/4 C butter
2 t chopped fresh parsley
1 garlic clove, minced
1/2 t mixed ground peppercorns
1/2 t grated lemon peel
1 T olive oil
4 1-inch-thick swordfish fillets (about 6oz each)

*preheat oven to 400. mash butter, parsley, garlic, pepper and lemon peel in a small bowl. season to taste with salt.
*heat oil in heavy large ovenproof skillet over medium-high. sprinkle fish with salt and pepper. add fish to skillet and brown, about 3 minutes. turn fish over and transfer to oven and roast until just cooked, about 10 minutes. add seasoned butter to the same skillet and cook over medium-high, scraping in browned pieces. once bubbly, pour sauce over fish and serve.

homemade sweet italian sausage

sometimes i just need to add spices to the meat and i've done this enough times that now i want to record it in a place where i can easily find it. from allrecipes.com.


3 lbs ground pork
3 T red wine vinegar
1 T salt
1 T pepper
1 1/4 T dried parsley
1 T garlic powder
1 T onion powder
1 T dried basil
2 t paprika
red pepper flakes to taste
1/4 t brown sugar
1/8 t oregano
1/8 t dried thyme

sweet potato and chick pea buddha bowls

i would seriously eat this every single day. nutrition-packed and delicious! you can use any starch or green and serve topped with avocado and fried or boiled egg if you want something a little more heavy. from minimalistbaker.com.

ingredients and directions

2 T olive oil
2 sweet potatoes, cubed
1 bundle broccolini, chopped
1 bundle of kale, coarsely chopped
salt and pepper to taste

*cover a roasting pan with foil and grease. spread potatoes and roast until nearly done, about 20 minutes. scoot potatoes to the side and add broccolini and kale and roast for 5-7 minutes more until crispy

1 can chickpeas drained, rinsed and patted dry
1 t cumin
3/4 t chili powder
3/4 t garlic powder
1/4 t each of salt and pepper
1/2 t oregano
1/4 t tumeric

*toss spices with peas and roast in oil over medium heat until browned

tahini sauce
1/4 C tahini
1 T maple syrup
1/2 lemon, juiced
2-4 T water to thin

*combine and whisk until smooth and to desired consistency

layer ingredients on top of your favorite grain/starch (i use brown rice) and serve.