Lamb Rogan Josh w/Coconut Milk

I have made Lamb Masala before but never have I made Lamb Rogan Josh. 
In fact at restaurants  I never ate it because it was always oily and had a lot of heavy cream. 
Tonight I decided to try to make a healthier version to see how it turned out.  Tim (my husband) said that I can make it again,  while he was scraping the bottom of the pan to get the remaining bits.

Ingredients
2 small onions julienned
1 tsp cumin seed
1 tablespoon coconut oil
1 tsp salt
1 lb boneless lamb cut in 1 inch chunks
1 14 oz diced tomatoes (drained)
1 14 oz can coconut milk
1/2 tsp turmeric
1 tsp (or to taste) hot chili powder
1 tablespoon garam masala (recipe in previous post)
1/2 cup chopped cilantro

In a large saute pan over medium high heat melt the coconut oil and add cumin seeds.  When they begin to crackle add the onions.  Cook for about a minute.  Add the Lamb and salt.  Cook until lamb is almost browned.  Add the diced tomatoes and cook until almost all the water is evaporated.  Add turmeric, chili powder and garam masala.  Stir and then add Coconut milk.  Allow to simmer for 20 minutes.  Add Cilantro before serving. 

Hot Chicken Quarters

I have always liked hot wings, but my husband does not enjoy eating wings.  He says "They are too small, not enough meat and to many bones."  So, I decided to make a larger wing using chicken quarters instead.

Ingredients
1 cup hot sauce (your favorite brand)
1/4 cup melted butter
1 tsp black pepper
1 small sprig of Rosemary
1 small piece of Cinnamon
1/2 tsp sage
4 chicken leg quarters

In  a small sauce pan over medium high heat combine all the ingredients except chicken.  Boil until it reduces to 1 cup (about 10 minutes). 
In a glass baking dish spoon 4 tablespoons of the sauce on the bottom.  Place leg quarters in the dish and top with remaining sauce.  Cover and return to fridge about an hour. 

When ready to bake remove chicken from fridge and preheat oven to 425; place uncovered chicken in oven for 45 minutes or until internal temperature is 165 degrees.   

Vinegar Based Coleslaw

When I go to picnics or parties I try to avoid the coleslaw that has mayo in it.  I never used to but it just takes that one time when it has been sitting out too long without being iced or refrigerated.
I finally found a coleslaw that I enjoy. 

Ingredients:
1 packaged of pre-cut slaw
1/2 cup sugar
1/2 cup apple cider vinegar
1/3 cup olive oil or vegetable oil
1/2 tsp of ground mustard
1/2 tsp of black pepper
1/2 tsp of salt
1/2 tsp mustard seeds (optional)

In a small sauce pan on medium heat combine sugar, vinegar and oil.  Stir until sugar has dissolved.  Add ground mustard, black pepper, salt and, mustard seeds.  Stir for an additional minute. Remove from heat and let cool.  Place packaged slaw in a bowl and toss with dressing.  Refrigerate 1 hour or until ready to serve. 

Beef and Barley Soup

This is a new recipe for me but it turned out well.  After a long day of travel I needed something quick and relatively easy.  I know frozen pizza would have been even easier but I just was not up for eating that (for the record that is what my husband wanted). 
 

Ingredients:

1.10 Beef Chuck Roast (stew meat)
1 medium onion chopped
2 cups chopped carrots
2 cups chopped celery
1 cup frozen peas
1 cup frozen sweet corn
1 cup frozen green beans
1 14 oz can diced tomatoes
1 tsp garlic
4 cups water
4 tsp beef base
2 bay leafs
1/2 tsp Crushed basil
2 tsp black pepper or to taste
2/4 cup quick cook barley

In a large pot over medium heat sweat onions and brown meat.  Once meat is browned add all the rest of the ingredients and simmer for 30 minutes. 

Sage Mustard Chicken

This is the second time I have made this dish.  The first time it did not turn out as well as I would have liked.  I think the difference was that I did not "massage" the chicken in the mustard as I did this time.  I think that allowed the flavor to get under the skin and infuse the chicken. In addition I added hot red chili pepper which I think gave it another layer of flavor. 

Ingredients:

4 chicken thighs with skin
1/4 cup coconut oil/fat melted
1/2 tsp dried sage
1/2 tsp kosher salt
1/2 tsp black pepper
1/2 tsp red chili pepper (optional)
2 tablespoons yellow mustard

In a small bowl or measuring cup whisk the coconut oil, sage, salt, black pepper, and yellow mustard.
Once it is incorporated put chicken thighs and mixture in a Ziploc bag and massage the marinade all over the chicken.  At this point you can either place in the fridge until ready to cook or place in a glass baking dish and bake at 425 for 45 minutes or until chicken's internal temperature is 165. 

Work in Progress

Today I tried to make Tilapia with Fennel and Zucchini. I am not posting the recipe because its not quite right yet.  The mix of Fennel and Zucchini is delicious, but the Tilapia leaves something to be desired.  Oh well maybe next time. 

Anybody with ideas? 

11 min pasta salad

I have to give credit where credit is due...I got this originally from my eldest sister (who is a very busy lady).  It is quick and easy.  Can be served hot or cold and has quickly become a favorite in our house. 

Ingredients

1 lb Rotini pasta
1 rotisserie chicken shredded
16 oz Julianne sun dried tomatoes in herb oil
8 oz artichoke hearts drained and chopped
12 oz can sliced black olives
Pepper (to taste)
Parmesan or Romano Cheese (to taste)


Boil the pasta for 11 minutes
While Pasta is boiling shred the rotisserie chicken. 
Drain the pasta, and return to the pot with sun dried tomatoes. 
Stir until pasta is coated with herb oil.  Add remaining ingredients and heat through. 
Top with additional cheese and serve. 

Butternut Squash Soup

Butternut squash is a winter squash that has a nutty taste.  We discovered it at our local Costco and now I make it every chance I get.  We usually roast it with onions and coconut fat with some salt, pepper and and some chipotle chili powder.  The below is a simple recipe for a hearty soup. 

Ingredients:

1 butternut squash
1 tablespoon coconut fat or butter
1 teaspoon of minced garlic
1 medium onion (julienned)
6 cups water
3 teaspoons Chicken Base
Black Pepper (to taste)
All Spice (to taste)
Dash of sage rub

Cut butternut squash in half and de-seed.  Put on a baking tray cut side down and bake at 350degrees for 45 minutes.  Remove from oven and let cool and then peel and cut into chunks. 
In a large pot heat coconut fat/butter and add onions saute until onions are translucent. 
Add minced garlic and toast for a few seconds.  Add chopped butternut squash water and chicken base.  Let boil, add black pepper, all spice, sage and continue to boil.  Lower heat to medium and with a hand mixer blend the soup until smooth. If soup looks runny let simmer until desired thickness. 

**Note can substitute 6 cups of Chicken Broth for the water and chicken base. 

Pork Tenderloin

Every time we make Pork Tenderloin we think of our dear friend Sarah.  Sarah apparently had never seen a what a  pork tenderloin looked like and was surprised and said that it looked like a "SLUG".  Even though at first Sarah was a little hesitant she was won over by the taste. 

From that point on we have affectionately called our Pork Tenderloin, "Pork Slug".


Ingredients:

• 2.5 lbs of Pork Tenderloin
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 1 teaspoon Red Chili Flakes
• 1 oz Tequila
• 1 medium bunch cilantro chopped
• 3 limes Juiced

In a 2 gallon zip lock bag marinate the pork tenderloins with the above ingredients for a minimum of 3 hours or overnight. 

Place on Grill for about 30 minutes turning halfway through.  Cook until Pork reaches an internal temperature of 145 degrees. 

Remove from heat and let rest for 5 minutes before serving. 

We serve with roasted butternut squash and sauteed spinach. 

Hearty Home Made Chicken Soup

I do not know what the weather is like in your neighborhood, but where I am it is gloomy and raining.  I know in other parts of the United States it is going to be a cold one tonight. 
This recipe makes your house smell wonderful and warms the body and soul. 

Ingredients:

• 5 chicken thighs(skinned and de-boned)
• 1 medium onion (chopped)
• 1 package of celery hearts (chopped)
• 6 large carrots (peeled and chopped)
• 1 tablespoon Chicken Base
• 8 cups of water
• 6 oz frozen peas (about half a package)
• Dash of Basil
• Dash of Oregano
• Dash of Garlic Powder
• 1 tablespoon black pepper (or to taste)
• 6 dried chili peppers (optional)

Make sure all your veggies are chopped in medium chunks; the rougher the chopping the better the soup (in my opinion).  In a large pot  over medium heat add onions, celery, and carrots; Let sweat out for a minute.  Add thawed chicken and the remaining ingredients and bring to a boil.  Turn heat down to medium low and allow it to cook for about 40 minutes; stir occasionally.  Before serving take a spoon and shred the chicken in to big chunks.

*Note chicken stock can be substituted for the 8 cups of water and chicken base. 

Chicken Green Curry

This is the first meal my husband made me.  I was impressed until I found out how easy it was to make.  Needless to say it worked since I married him.  A few notes; he likes to use zucchini instead of eggplant and I prefer the Thai eggplant if we can find it (but will settle for the Japanese eggplant).
Thai eggplant are white/green and are about the size of a golf ball.  In my opinion they do not get as "mushy"  as the alternatives. 

Ingredients

• 1 tablespoon Coconut Fat/Oil
• 1 lb. chicken breast
• 4 oz Green Curry Paste (I use Thai Kitchen but you can definitely make your own)
• 25 oz coconut milk (I use GOYA brand)
• 1/4 lb of thai eggplant (optional can be substituted with  1 Japanese eggplant or left out all together)
• 1/2 cup of fresh green beans cut in half
• 1 medium onion cut into matchsticks
• 8 oz bamboo shoots (drained)
• Salt to taste
• Red Chili pepper to taste
• Dash of fish oil

In a large skillet over medium high heat melt coconut fat and place chicken breast and cook until golden brown.
Remove from heat and place on paper towel to let drain and cool.
In the meantime add the onions, thai eggplant, green beans and salt. Let cook about a minute.
Add the coconut milk and green curry paste and stir until the green curry paste and coconut milk are combined.
Add bamboo shoots, fish oil and red chili pepper.

Take the cooled chicken breast and slice into bite size pieces and return to the pan.

Let mixture come to a boil and then turn heat to medium low and simmer for about 30 minutes uncovered. This will allow the chicken to finish cooking and the coconut milk to thicken. Make sure you stir a few times to make sure it is not sticking to the pan or burning. Serve with rice.

Pork chop sandwiches

This meal is ridiculously easy.  I started eating/making these after I met my husband. 
We love to make these on a Charcoal grill but a gas or a quick pan fry would be just fine too. 

Ingredients

• 4 pork chops that have been butterflied and cubed (cubed means run through the tenderizer)
• 4 Buns buttered on both side
• Lawry's Seasoning
• Pepper

Heat up your grill. 
Season the pork chops on both sides with the Lawry's seasoning and Pepper. 
Place the pork chops on the grill and let cook 2 to 3 minutes on each side. They do not take long because this is a pretty thin cut of meat. 

After you flip the pork chops you can place the buns on the grill butter side down to toast. 

Top with your favorite toppings.  My husband likes horseradish mayo and I prefer a spicy BBQ sauce. 

Red Thai Curry with Duck Breast

My husband and I really love Thai food and have ordered Duck Curry from our local restaurant several times.  We found some duck breasts at our local farmers market and he asked if I would try to make it at home.  Normally I would not post a recipe for something I have only made once; but this was just really good. 

Ingredients

• 1 tablespoon Coconut Fat/Oil
• Breasts from one duck (2 breasts)
• 4 oz Red Curry Paste (I use Thai Kitchen but you can definitely make your own)
• 25 oz coconut milk (I use GOYA brand)
• 1 medium red bell pepper cut into matchsticks
• 1 medium onion cut into matchsticks
• 8 oz bamboo shoots (drained)
• 12 oz Chunky pineapple (use fresh if available)
• Red Chili pepper to taste

In a large skillet over medium high heat melt coconut fat and place duck breast skin side down and cook until golden brown. 
Remove from heat and place on paper towel to let drain and cool. 
In the meantime add the onions, bell pepper and pineapple to the hot pan.  Let cook about a minute. 
Add the coconut milk and red curry paste and stir until the red curry paste and coconut milk are combined. 
Add bamboo shoots and red chili pepper. 

Take the cooled duck breast and slice into bite size pieces and return to the pan. 

Let mixture come to a boil and then turn heat to medium low and simmer for about 30 minutes uncovered.  This will allow the duck to finish cooking and the coconut milk to thicken.  Make sure you stir a few times to make sure it is not sticking to the pan or burning.  Serve with rice. 

Lamb Keema with kachumber salad

Keema is spiced ground meat that is served with Naan, Roti, or bread.  This is one of my husband’s favorites and it is super easy to make.  The other nice thing about Keema is that you can use the left overs, if there are any, to make samosas. 

You can make Keema with any type of ground meat.  Lamb is preferred in my house but I can get away with Turkey; two different flavors, but both equally delicious. 

Kachumber is a cucumber, tomato, onion and spiced salad. 

Ingredients for Keema

• 1 lb ground Lamb
• 1 teaspoon cumin
• 1 teaspoon Anaradana powder (ground dried pomegranate)
• 1 teaspoon garam masala (add more if you like)
• Salt/red chili pepper to taste
• 1 small onion diced
• 6 oz frozen peas
• Juice of half a lime
• Cilantro  

Brown lamb with cumin seeds over medium high heat

Once lamb is cooked stir in Anaradana powder, garam masala, salt, and chili pepper

Add diced onion, peas, lime juice and cilantro.  Stir and cover turn heat to low. 

Let the steam cook the onions and the peas.  Stir after a few minutes and turn off heat. 

Ingredients for Kachumber 

• 1 small onion
• 2 medium tomatoes
• 1 cucumber
• 2 jalapenos
• Salt/red chili pepper to taste
• Cilantro

• 5 tablespoons apple cider vinegar

Dice everything up and mix with 5 tablespoons (or more) apple cider vinegar.

Happy New Year Quiche

I made spinach sausage quiche for New Year’s Eve to serve as breakfast this morning. 

Ingredients

• 2-9inch pastry shells
• 1 small onion finely diced
• 10 oz frozen chopped spinach (thawed)
• 4 oz feta crumbles
• 1 cup grated sharp cheddar cheese
• 12 oz sausage patties (Johnsonville)
• ½ teaspoon garlic
• 4 eggs beaten
• 1 cup milk
• Salt/pepper/red chili flakes to taste

 
 

·  Pan fry the sausage patties until completely cooked. Once cooked drain on paper towel

      ·  In the same pan add onions and garlic.  Cook until onions are transparent

·  Add thawed spinach and cook until almost all the water is evaporated

      ·  Add salt/pepper/red chili flakes
      ·  Turn off stove and let mixture cool

·  While waiting for mixture to cool dice sausage and add back to mixture

·  Once mixture is cooled add Feta cheese and ½ cup of cheddar

·  Mix well and divide into the two pie crusts

·  Preheat oven to 375

·  Beat eggs and milk together and pour mixture evenly over both pies

·   Bake 15 minutes

·  Sprinkle remaining cheddar cheese on top

      · \Bake 30 to 45 minutes
      · Allow to rest 10 minutes before serving. Refrigerate leftovers