Greek Lamb Stew with Artichokes

From Canadian Living: The International Collection: Home-Cooked Meals From Around the World

Printable Recipe


Hands on time: 15 minutes

Cooking time:  1 hour

Serves 6

Ingredients

3lb/1.35kg boneless lamb shoulder, cut in 1” cubes

1 tbsp olive oil

3 onions, sliced

6 cloves garlic, minced

1 tbsp dried oregano

1 tbsp grated lemon zest

¼ tsp salt

Pinch ground allspice

Pinch cinnamon

2 tbsp all purpose flour

2 cups beef broth

¼ cup tomato paste

1 can (14oz/398ml) artichoke hearts, drained & quartered (Ruth’s note:  I only had marinated artichoke hearts, so I drained them and used those)

Ruth’s additions:  ¼ cup pitted cured black olives & 2 thin slices of lemon

Garnish:

½ cup feta cheese, crumbled

2 tbsp fresh Italian/flat leaf parsley, chopped

Directions:

1. In a Dutch oven (they suggest shallow, but I just used my big one), over medium high heat, brown the lamb in batches so they won’t just stew and turn grey.  The idea is to sear them and keep them juicy.  Remove the seared lamb and set aside.   Drain most of the fat from the pan.

2.  Lower the heat to medium and sauté the onions, garlic, oregano, lemon zest, salt, allspice and cinnamon, stirring occasionally for 5 minutes or until the onions are soft.   

3.  Sprinkle with flour and stir for one minute.  Add the broth and tomato paste.  Bring to a boil, stirring and scraping up any brown bits from the bottom of the pan.

4. Return lamb and any accumulated juices to the pan.  Cover and  simmer for about 45 minutes.  Add the artichoke hearts (Ruth’s note: This is when I added the pitted olives and lemon slices) and continue to cook covered for another 15 minutes. 

Serve with sprinkled feta & parsley

Ginger Pumpkin Muffins

From Joy Bauer's Food Cures: Eat Right to Get Healthier, Look Younger, and Add Years to Your Life

PrintableRecipe

Hands on time: 5 minutes

Baking time: 15 minutes

Makes 12

Ingredients

½ cup brown sugar, packed

1 ½ cups whole wheat flour

2 tsp baking powder

1 tsp ground cinnamon

1 tsp ground ginger

½ tsp kosher salt

1 egg

1 cup fat-free milk (I used 1%)

½ cup canned 100% pure pumpkin puree

¼ cup canola oil

½ tsp grated orange peel

¼ cup flaked hazelnuts (my own addition – for a crunchy topping)

Directions:

1. Preheat the oven to 375°F/190°C and lightly coat muffin tins with cooking spray.

2.  In a large mixing bowl, stir together the brown sugar, flour, baking powder, cinnamon, ginger & salt.

3.  In a small bowl beat the eggs for 30 seconds or until foamy.  Add the milk, pumpkin, oil and orange zest. Beat well.   Add the egg mixture to the dry mixture and stir until the flour is blended in.

4.  Fill muffin tins ¾ way full with batter.  Sprinkle with hazelnut flakes.

5.  Bake 15 minutes or until top springs back when touched or toothpick test (stick in center of muffin and should come out dry).

6.  Turn out onto wire rack to cool.  Once cool can be frozen for 2 months.  Mine never lasted long enough to freeze.  

Nutritional note:  131 calories, 3 g protein, 19g carbohydrate, 5g fat (0g saturated), 18 mg cholesterol, 20 mg sodium, 2g fiber, plus 463 mcg beta-carotene, 75 mg beta-cryptoxanthin (Ruth’s note, given that I used 1% rather than 0%, mine were probably a bit higher all around)

Oatmeal Shortbread Squares

So good they were devoured before any photos!  My Honey said they're addictive...We all agree

From The Complete Whole Grains Cookbook

Printable Recipe

Hands on time: 5 minutes
Baking time: 25 minutes
Cooling time: at least 30 minutes

Makes 25 squares

Ingredients
2 cups old fashioned (large flakes) rolled oats
½ cup all purpose flour
½ cup whole wheat flour
¾ cup packed Demerara or other raw cane sugar
½ tsp baking soda
½ tsp salt
1 cup cold butter, cubed
1 tsp vanilla extract

Directions:
1. Preheat the oven to 350°F/180°C

2.  In a food processor, combine oats, flours, sugar, baking soda and salt.  Process for 30 seconds.  Add butter and process until mixture resembles coarse crumbs.  Sprinkle with vanilla and pulse until blended.

3.  Press dough evenly into an ungreased 9”x9” square baking pan.

4.  Bake until the edges just begin to brown… about 25 minutes.

5.  Place pan on a wire rack on the counter and using a serrated knife, score the top to form 25 squares.  Allow to cool completely (about 30 minutes) and recut the squares.

6. Remove from pan and serve.

Holishkes - Meat Stuffed Cabbage Rolls

Adapted from The Book of Jewish Food: An Odyssey from Samarkand to New York

Printable Recipe

Hands on time: 20-30 minutes
Roasting time: 2 hours

Serves 4

Ingredients
12 large leaves from Savoy cabbage
Filling:
1 medium onion, finely chopped
2 tbsp canola oil
1 lb/450g ground beef
½ cup raw rice (I used brown)
1 large clove garlic, minced
½ tsp dried thyme
1 tbsp Worcestershire sauce
Salt & pepper to taste
Sauce:
1 (28oz/796ml) tin  peeled tomatoes
1 small onion, peeled & quartered
2 tbsp Worcestershire sauce
½ - 1 tsp dried thyme
4 tbsp sugar (or more to taste)
Juice of 1 lemon (although I did forget this and it still tasted delicious)

Garnish: fresh flat leaf/Italian parsley , chopped

Directions:
1. Preheat the oven to 325°F/165°C

Prepare cabbage leaves:
2.  Bring a large pot (I use my Dutch oven) of salted water to a boil.

3. Cut out core, using a sharp, pointed, paring knife, keeping the cabbage whole.

4. Plunge the whole cored cabbage into the boiling water for 1-2 minutes to soften a couple of layers of outer leaves.   Peel off the softened leaves gently, keeping them whole and set aside.  Repeat until you have 12 large, separated leaves.  Pat dry and set aside.

5.  Shave off the thickest part of the hard rib at the bottom, center of each leaf so that it will roll easily around the filling.

 Filling:
6.  In a large skillet, sauté the onion in oil over medium high heat until soft.  Add the meat and stir until the color changes.  Add the rest of the filling ingredients and stir until blended and juices all absorbed. (at most 3-4 minutes)

7. Lay one cabbage leaf on a cutting board or plate at a time.  Place 2 heaping tbsp of filling in the center of each leaf, closer to the stem end and roll up loosely, starting with the bottom, then sides and lastly top to form an envelop, trapping all the filling.  Loose wrapping keeps the filling intact, as the rice will expand during cooking.

Sauce:
8.  Combine all the sauce ingredients in a food processor and pulse until the tomatoes and garlic are pureed.  Taste for seasoning.

Final cooking:
9.  Line an ovenproof  baking dish large enough to hold all the holishkes with some remaining cabbage leaves so the holishkes won’t stick and tear.

10. Place the holishkes seam side down over the cabbage leaves allowing some space between each package for expansion during roasting.   Top with sauce and cover with foil, sealing well.  Cook for 1 ½ - 2 hours, checking after the first hour and add water if necessary.  You don’t want soup, but the rice needs some moisture to cook through.

Garnish with chopped fresh parsley

Rotini with Roasted Butternut Squash, Brussels Sprouts & Mushrooms

Printable Recipe

Prep time: 15 minutes  

Roasting time: 25-40 minutes

Sauté time: 5 minutes

Serves 4

Ingredients:

Vegetables for roasting:

1 lb/450g Brussels sprouts

1 small butternut squash

8oz/225g cremini mushrooms

1 large garlic clove, not peeled

1-2 tbsp olive oil for tossing

1-2 tbsp fresh rosemary leaves, chopped

Coarse salt and freshly ground black pepper

8oz/225g rotini or farfalle, penne or whatever short pasta you prefer. Multigrain or whole wheat pasta works well with this dish.

“Sauce”:

¼ - ½ cup pasta cooking water

2 tbsp extra virgin olive oil, plus more for drizzling at serving time

Roasted vegetables

½ cup Fresh parsley, chopped

2-3 tbsp balsamic vinegar (more or less to taste)

Freshly ground pepper

½ cup freshly grated Parmesan (optional… mostly because I forgot to bring some to my daughter’s)

Directions:

Roasting:

1. Line a rimmed baking sheet large enough for all the vegetables to be in one layer.  I like to use tin foil for easier cleanup.

2. Prepare vegetables separately so that if some are ready before the others you can remove them from the oven without having to pick them out.

Brussels sprouts: cut of any hard stem and, using a sharp paring knife, cut an X in the core.  It allows steam to get into the hard core so it cooks quicker without burning the leaves. Trim away any yellow or spotted leaves.  Toss with olive oil, salt pepper and some fresh rosemary and lay them in one layer on one side of the baking sheet.

Butternut Squash: cut in half length-wise and scoop out seeds and fibre. Rub with a drizzle of olive oil, and sprinkle with salt, pepper and rosemary.  Place cut side down in the center of the baking sheet.

Mushrooms: wipe dirt off mushrooms and leave small ones whole, medium ones in half or quarters, large ones in wedges. Toss same as Brussels Sprouts and lay them on the other side of the squash.

Garlic: do not peel, but cut tip off the clove so that when it’s cooked and soft, you can squeeze out the garlic.  Rub with a bit of oil and place with mushrooms.

3.  Roast at 425°F/ 220°C for 20-40 minutes.  Check after 20 minutes and test for doneness.  Once vegetables are tender and golden, remove from the oven and set aside and continue cooking the rest. 

4. Peel the squash and cut into cubes, mash the roasted garlic and toss together with the mushrooms and Brussels Sprouts.  Set aside until the pasta is almost ready – should still be tougher than al dente.

5. Once the vegetables are roasted, bring a large pot of water to a boil. Add salt and pasta according to directions (anywhere from 5-10 minutes). Reserve ½ cup of cooking water. Drain pasta.

6. In the meantime, heat 2 tbsp olive oil in a large sauté pan over medium heat. Add the vegetables  and pasta water plus balsamic vinegar.  Toss to coat. 

7. Add the drained pasta.  You won’t actually see “sauce”  and you might want to add a touch more water or balsamic vinegar. 

8. Transfer to a serving bowl and add the chopped parsley and grated cheese (or not – it tasted delicious even without any cheese). Taste for seasoning, and add salt and pepper to your taste.

Lamb with Dried Fruit & Almonds

Adapted from The Book of Jewish Food: An Odyssey from Samarkand to New York

Printable Recipe

Prep time: 15 minutes

Roasting time: 1½ hours

Serves 2

Ingredients

1 large onion, roughly chopped

2-3 tbsp canola oil

1 lb/450g lamb shoulder, cubed

¼ tsp saffron

¾ tsp powdered ginger

1 tsp cinnamon

Water to cover lamb plus 1 inch

1 cup seedless raisins

½ cup dried apricots, coarsely chopped

1-2 tbsp honey

½ cup blanched almonds

Garnish: fresh mint or cilantro leaves, chopped

Directions:

1. Preheat the oven to 350°F/175°C

2. Place a large ovenproof Dutch oven (I love my Copco ceramic coated cast iron one) over medium high heat.  When hot, add the oil and onions (should be hot enough for the onions to sizzle) and cook for 2-3 minutes, stirring occasionally so they don’t burn.

3. Add the lamb cubes (patted dry) to the pot, trying for a single layer.  Toss with oil and onions and continue to sear until all sides are browned.  Add the saffron, ginger and cinnamon.  Toss and cook for 1 minute (just until fragrant).    Add enough water to cover the lamb by 1 inch.  

4. Bring to a boil, cover and put into the oven for 1 hour.   

5. Add the dried fruit, toss, recover and continue cooking for 15 minutes.

6.  In the meantime, in a small dry pan, toast the almonds (just takes 3-5 minutes)  watch closely so they don’t burn.   Add to the pot along with the honey.   If the “sauce” is too dry, add a little more water, but not much.  You want it to be thick, dark and clinging to the lamb.  Continue to cook for 10 minutes or so.

I love it served with Couscous Dishes like my Couscous with Currants, Barberries & Mint.  

Garnish with chopped fresh mint or cilantro leaves, chopped

Penne with Shrimp and Roasted Beets & Garlic

Inspired by the roasted beets in the fridge and Death by Garlic recipe on my Allrecipes iPhone app (also found on my iPad app as well as the Allrecipes.com website)

Printable Recipe

Prep/Cook time: 20 minutes

Serves 2  

Ingredients

½ lb/225g penne pasta or (whatever your short twirly favorite is)

2 tbsp extra virgin olive oil

6 large cloves roasted garlic, peeled and mashed

1-2 large cloves raw garlic, peeled and thinly sliced or finely minced

1 large bunch beet greens, rinsed well and coarsely chopped

1 cup roasted beet wedges

½ lb/225g extra large raw shrimp, peeled

1-2 tbsp balsamic apple cider vinegar

Pinch of red chili pepper flakes (optional)

Directions

1. Cook the pasta in a large pot of salted water until al dente (check packaging for exact timing)

2. Heat 2 tbsp olive oil in a large skillet over medium heat.  Toss in the beet greens and sauté for 4 minutes or until wilted.  Add the garlic and roasted beets.  Toss and drizzle with balsamic apple cider vinegar.  Add the shrimp and cook for two minutes.  Flip the shrimp and toss in drained pasta.  Combine well and taste for seasonings.  

Maple Asian Skirt Steak

Adapted from The Butcher's Guide to Well-Raised Meat  

Printable Recipe


Prep time: 15 minutes

Marinating time: 30 minutes to overnight

Grill time: 8 minutes

Serves 2

Ingredients:

1 skirt steak ( they vary in size and I forgot to weigh before cooking)

Marinade

2 large cloves garlic, peeled and minced

1” piece of ginger, peeled and grated

¼ cup soy sauce

¼ cup mirin

Scant ¼ cup rice vinegar

4 tbsp canola oil

1 tbsp maple syrup

1 tbsp toasted Asian sesame oil

1 tsp to 1 tbsp Asian chili sauce (I used Sriracha)

Garnish:

Fresh cilantro leaves, chopped

Toasted sesame seeds

Scallions/green onions, chopped

Directions:

1. Place all the marinade ingredients in a bowl and mix well.  Pour into a zip lock baggie large enough to hold the skirt steak in a single layer so that every inch is coated in the marinade.

2.  Prepare the skirt steak by peeling off the thick membrane layer on both sides.  Cut off any extra fat or silvery membrane.   Cut into 2-4 pieces for easy grilling.  

3. Place the meat into the zip lock baggie.  I always place that on a lipped tray to prevent leakage in my fridge.  Allow to marinate for 30 minutes on the counter or up to overnight in the fridge.  It’s an easy dish to prepare the night before or morning of.   Remember to allow the steak to come to room temperature before grilling  (about 30 minutes). 

4.  Preheat grill to high and cook for about 3-4 minutes per side.    Allow the steaks to rest for 5 minutes before slicing across the grain. 

Garnish with any or all of… fresh chopped cilantro, toasted sesame seeds, scallions  and serve with some fragrant rice or make a simple green salad with an Asian dressing and lay the steak slices on top. 

Cyndi's South Beach Diet Chocolate Mousse

Adapted from Cyndi's Recipes

Printable Recipe

Hands on time: 5 minutes

Fridge time: at least 30 minutes, even good the next day

Makes 4 dessert cups

Ingredients:  

4 tsp instant coffee or espresso granules 
1 tbsp very hot water 
1 ½  cups cold skim milk 
1 sm. pkg. sugar-free instant chocolate pudding mix 
1 cup Sugar Free Cool Whip

Directions:

1. Dissolve coffee granules in water in a small mixing bowl.

2. Add the milk and pudding mix. Beat on low speed for 2 minutes.

3. Fold in Cool Whip.

4. Spoon into individual dishes. Let set in the fridge for at least 30 minutes.

5.  Garnish with a dollop of Cool Whip and serve.