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.
ingredients
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)
directions
*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.
June 18, 2018
horchata
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.
ingredients
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
directions
*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.
ingredients
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
directions
*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.
ingredients
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
directions
*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.
ingredients
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
directions
*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
ingredients
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
directions
*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
ingredients
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
directions
*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
ingredients
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)
directions
*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.
ingredients
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)
directions
*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.
ingredients
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
ingredients
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
vegetables
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
chickpeas
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.
ingredients and directions
vegetables
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
chickpeas
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.
roasted leg of lamb
i like the simplicity of this recipe. just get a good piece of meat, add a couple herbs, roast it and let it speak for itself. i found it at thekitchn.com
ingredients
1 5-7 lb leg of lamb
3T olive oil
salt
pepper
6 cloves garlic, minced
leaves from 3 fresh rosemary sprigs, chopped
directions
*take the lamb out of the fridge an hour before cooking
*set the lamb on the rack inside a roasting pan and rub olive oil into it and season liberally with salt and pepper
*broil for 5 minutes on each side
*coat with garlic and rosemary, set the oven to 325, tent with foil and roast until internal temperature comes to 135 or above, about an hour or hour and a half
*let rest at least 15 minutes before carving
ingredients
1 5-7 lb leg of lamb
3T olive oil
salt
pepper
6 cloves garlic, minced
leaves from 3 fresh rosemary sprigs, chopped
directions
*take the lamb out of the fridge an hour before cooking
*set the lamb on the rack inside a roasting pan and rub olive oil into it and season liberally with salt and pepper
*broil for 5 minutes on each side
*coat with garlic and rosemary, set the oven to 325, tent with foil and roast until internal temperature comes to 135 or above, about an hour or hour and a half
*let rest at least 15 minutes before carving
lemon-pistachio israeli couscous
this is my favorite side to our traditional easter lamb.
ingredients
1 preserved lemon (or fresh lemon juice to taste)
1/2 C fresh flat-leaf parsley, chopped
2 T butter at room temperature
1/2 C dried fruit, diced (i used cherries and apricots)
1/2 C unsalted pistachios, coarsely chopped (i've also used almonds)
3/4 t salt
1/4 t cinnamon
1 1/4 C israeli couscous
freshly ground pepper to taste
directions
*combine all ingredients except couscous and pepper
*cook couscous according to package directions, drain, rinse and add to other ingredients
*add pepper to taste and serve at room temperature
ingredients
1 preserved lemon (or fresh lemon juice to taste)
1/2 C fresh flat-leaf parsley, chopped
2 T butter at room temperature
1/2 C dried fruit, diced (i used cherries and apricots)
1/2 C unsalted pistachios, coarsely chopped (i've also used almonds)
3/4 t salt
1/4 t cinnamon
1 1/4 C israeli couscous
freshly ground pepper to taste
directions
*combine all ingredients except couscous and pepper
*cook couscous according to package directions, drain, rinse and add to other ingredients
*add pepper to taste and serve at room temperature
crushed lentil soup
years ago when i was working at stanford, my co-workers and i would often go to downtown palo alto to eat for lunch. i had a soup much like this back then and haven't been able to find anything that tastes just like it, until i found this recipe. so easy to make, so healthy and so super tasty!
ingredients
2 T olive oil
1 medium sweet onion, finely chopped
4 cloves garlic, minced
4 C broth
2 C water
2 C red lentils, uncooked
1 small pinch saffron
1 t coriander
1 t cumin
1/2 t pepper
1 t salt
pinch red pepper flakes
2 bay leaves
2 T fresh lemon juice
directions
*in a large stock pot on medium-high heat, saute onion with oil and garlic 3-5 min or until onion is translucent. add 3 C broth, water, lentils, saffron, coriander, cumin, pepper, salt and red pepper flakes. reduce heat to low-medium and bring to a simmer. cover and cook until lentils are no longer firm (about 15-18 min).
*puree in a food processor
*pour back into pot, add up to the rest of the cup of water and bay leaves. cook over low heat uncovered for about 10 min, stirring occasionally.
*remove bay leaves and add lemon juice and stir
*refrigerate a few hours to let flavors settle, warm and serve
ingredients
2 T olive oil
1 medium sweet onion, finely chopped
4 cloves garlic, minced
4 C broth
2 C water
2 C red lentils, uncooked
1 small pinch saffron
1 t coriander
1 t cumin
1/2 t pepper
1 t salt
pinch red pepper flakes
2 bay leaves
2 T fresh lemon juice
directions
*in a large stock pot on medium-high heat, saute onion with oil and garlic 3-5 min or until onion is translucent. add 3 C broth, water, lentils, saffron, coriander, cumin, pepper, salt and red pepper flakes. reduce heat to low-medium and bring to a simmer. cover and cook until lentils are no longer firm (about 15-18 min).
*puree in a food processor
*pour back into pot, add up to the rest of the cup of water and bay leaves. cook over low heat uncovered for about 10 min, stirring occasionally.
*remove bay leaves and add lemon juice and stir
*refrigerate a few hours to let flavors settle, warm and serve
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