Lamb and Chickpea Curry

This is one of the best curries I’ve ever tasted! Ina Garten really comes through with this fabulous recipe. It has layers and layers of flavor. I used Ottolenghi Rose Harissa that I purchased on Amazon, and a wonderful curry from Penzy’s. If you love a good curry, try making this recipe, you won’t be sorry. I’ll definitely be making it again.

Recipe

2 lbs. boneless lamb shoulder, gristle and fat removed, cut into 1-inch pieces
1/4 c. curry powder
1 tsp. paprika
1 tsp. ground cumin
1 tsp. chopped fresh rosemary
1 tsp. chopped fresh thyme leaves
1/2 tsp. ground fennel seeds
Kosher salt and freshly ground black pepper
1/2 c. olive oil
1 c. yellow onion, chopped
1 T. fresh ginger, chopped
3 garlic cloves, minced
2 c. chicken stock
1 can coconut milk
1/2 c. dry white wine
6 oz. tomato paste
1/2 c. brown sugar (light or dark)
3 T. pure maple syrup
1-2 T. harissa (depending on how much heat you like)
4 carrots, peeled and cut in 1-inch pieces
4 stalks celery, cut in 1-inch pieces
1/2 c. golden raisins
3 cans chickpeas, drained
Basmati rice, for serving
Plain Greek yogurt, for serving
Whole fresh parsley or cilantro leaves, for garnish

Place the cubed lamb in a large bowl. In another bowl, combine the curry powder, paprika, cumin, rosemary, thyme, fennel, 2 tablespoons salt, and 1 teaspoon pepper. Add the seasonings to the lamb, toss well to thoroughly coat, and set aside for 30 minutes.

Put the chicken stock in a small saucepan and keep warm on the stove.

Meanwhile, heat the oil in a large Dutch oven over medium heat. Add the onion and ginger and saute for 5 minutes, until the onion is translucent. Add the garlic and cook for one minute. Raise the heat to medium high, add the lamb and all the seasonings in the bowl, and saute for 10 to 15 minutes, stirring occasionally, until the lamb is evenly browned. Add the warm chicken stock, coconut milk, wine, tomato paste, brown sugar, maple syrup, and harissa. Bring to a boil, lower the heat, and simmer, partially covered, for 1 hour, stirring occasionally.

Add the carrots, celery, raisins, chickpeas, and 2 teaspoons salt, bring to a boil, lower the heat, and simmer, partially covered, for another 30 minutes. Serve hot in shallow bowls with the rice, a dollop of yogurt, and a sprinkling of parsley.

— Ina Garten recipe, Food Network “Cook Like a Pro”

Roasted Sweet Potato Salad with Warm Chutney Dressing

Full of holiday flavors, this is a great dish for a special occasion! It’s best served warm, even the leftovers (if there are any). It’s quite rich, so pair with a simple green salad for a complete meal.

Recipe

4 medium sweet potatoes, peeled and cut into 1-inch pieces
4 T. olive oil
2 T. finely chopped fresh rosemary
1 tsp. salt
1 tsp. freshly ground black pepper
1/2 tsp. ground cumin
1/2 tsp. ground ginger
1 c. raw pumpkin seeds
1 c. dried cranberries
1 c. green onion, chopped
1 c. julienned red pepper

Dressing:
1/3 c. balsamic vinegar
1/3 c. mango chutney
2 T. Dijon mustard
2 T. agave syrup
2 garlic cloves, minced
1/4 c. olive oil

Preheat oven to 425-degrees. In a roasting pan, combine the sweet potatoes, 3 T. olive oil, rosemary, salt, pepper, cumin, and ginger. Toss to combine and bake for 25 minutes.

Meanwhile, heat 1 T. olive oil over medium-high heat. Add the pumpkin seeds and cook until toasted, stirring frequently. Transfer to a plate and season with salt and pepper. In a large bowl, combine the cranberries, green onion, and red pepper and set aside.

Make the dressing by combining all the ingredients in a small saucepan, except the olive oil, and heat. Remove from heat and whisk in the olive oil.

To assemble the salad, add the roasted sweet potatoes to the cranberry-red pepper mixture. Add enough dressing to coat and garnish with the toasted pumpkin seeds.

– inspired by a Food Network recipe

Hungarian Mushroom Soup

I scored some fabulous Fall mushrooms at the farmer’s market – a beautiful mixture of chanterelles, hen of the woods, and shiitake. Make this delicious soup with two to three different types of mushrooms. Use a good paprika for this dish, like Penzy’s Hungarian Sweet Style Paprika.

Recipe

1/4 c. olive oil
2 medium yellow onions, chopped
2 lbs. mixed mushrooms, thinly sliced (I used 1 lb. chanterelles and 1/2 lb. each of hen of the woods and shiitake)
4 c. vegetable stock
2 T. Tamari soy sauce
2-1/2 T. Hungarian paprika (yes, tablespoons!)
1 T. dried dill
3/4 tsp. freshly ground black pepper
1/2 tsp. dried thyme
1/2 tsp. dried marjoram
3 T. butter
1/3 c. flour
2 c. almond milk (or milk of your choice)
1 c. sour cream
1 T. lemon juice
1/4 c. fresh dill, finely chopped
2 tsp. kosher salt

Heat the oil in a Dutch oven over medium heat. Add the onion and sauté 10 minutes, stirring frequently. Stir in the mushrooms and cook for 10-15 minutes until they soften. Add 1 cup of the vegetable stock, paprika, dried dill, pepper, thyme, marjoram and soy sauce. Cook over medium-low heat for 15 minutes.

Meanwhile, melt the butter in a saucepan over medium heat until melted. Add the flour a little at a time, whisking constantly for 3 minutes. Gradually add the almond milk and continue cooking until the mixture thickens, stirring occasionally, about 5 minutes. Add to the mushrooms and stir to combine. Stir in the remaining 3 cups of vegetable stock and the lemon juice. Cover and simmer over low heat for 15 minutes. Remove from the heat and stir in the sour cream, salt and fresh dill. Serve with a crusty baguette.

— inspired by Adventures in Cooking recipe

Crab Salad in Crisp Wonton Cups

Baked wonton wrappers are the perfect vessel for all sorts of appetizers. They work particularly well for this crab salad recipe. Make an effort to search out fresh Dungeness crab, although I suppose you could use canned crab if fresh isn’t available. For best flavor, mix the crab salad with the dressing and refrigerate overnight. Serve with cocktail napkins to catch any residual lime juice as this is more of a two-bite appetizer.

Recipe

Wonton Cups:
24 wonton wrappers
spray olive oil
kosher salt

Dressing:
zest of one lime
2 T. fresh lime juice
1/4 tsp. kosher salt
1/8 tsp. black pepper
1/8 tsp. dried red pepper flakes
2 T. olive oil

Crab Salad:
1/2 lb. lump crabmeat
1 stalk celery, finely diced
1/2 c. mango, finely diced (can use frozen mango, thawed)
1/4 c. thinly sliced scallions
2 T. chopped fresh cilantro
1/4 c. finely chopped avocado

Preheat oven to 375-degrees. Spray a 24 mini muffin tin with olive oil cooking spray. Lay out the wonton wrappers on your counter and spray lightly with olive oil cooking spray. Place each wrapper in a mini muffin tin, pressing gently, overlapping the edges so that it fits and forms a cup shape. Parts will stick out over the cup. Sprinkle with kosher salt and bake 8 to 10 minutes until crisp and browned. Remove from oven and cool completely.

For the dressing, whisk all of the ingredients together until well combined.

For the crab salad, toss the ingredients together in a medium bowl. Add the dressing to combine. Refrigerate overnight so the flavors blend.

When ready to serve, taste the crab mixture and add more kosher salt and pepper to taste. Fill the cups with the crab mixture using a small spoon. Don’t fill too far ahead of serving as the bottoms may get soggy.

Balsamic Roasted Beet Salad

If you love beets as much as I do, you’ll love this simple salad. Nice for a light lunch, or serve with roasted chicken. To keep the beets from staining your cutting board, cover with a piece of parchment paper to slice them on. Serves 4.

Recipe

8 beets, tops removed and scrubbed
4 oz. arugula
1/2 c. marcona almonds, roasted and salted (I like using Trader Joe’s roasted and salted truffle marcona almonds)
4 oz. goat cheese
kosher salt
freshly ground pepper

Vinaigrette:
1/4 c. balsamic vinegar
1/3 c. olive oil
1 T. dijon mustard
1 T. honey

Preheat oven to 400-degrees. Wrap beets individually in foil, or if smaller wrap 2 or 3 in a packet. Put on a sheet pan and roast in the oven for 50 minutes. While the beets are cooking, make the vinaigrette — whisk together the vinegar, olive oil, mustard, and honey, or put in a jar and shake vigorously to blend. I usually double the vinaigrette recipe and use it for all sorts of salads.

When the beets are done, open the foil packets and let sit for 10 minutes. Peel the beets when cool enough to handle (but still warm), cut into bite size chunks and put in a bowl. Stir in a few tablespoons of the vinaigrette while the beets are warm so they absorb the dressing. Sprinkle with salt and freshly ground pepper to taste.

Put the arugula in a bowl and toss with enough vinaigrette to moisten. Top with the beets, almonds, and goat cheese, and drizzle with a little more vinaigrette. Serve warm or at room temperature.

— inspired by Ina Garten’s recipe

Fresh Herbs & Feta Quick Bread

This bread is just bursting with flavor! It’s perfect for a picnic — serve thick slices with a simple tossed green salad and a glass of crisp pinot gris or a buttery chardonnay.

Recipe

1 T. butter (for greasing the pan)
2 T. sesame seeds
1-1/4 c. flour (I use King Arthur Gluten Free Measure-For-Measure flour)
1 T. baking powder
1 tsp. baking soda
3 eggs
1/4 c. olive oil
5.3 oz. Chobani plain Greek yogurt
3/4 tsp. kosher salt
1/2 tsp. freshly ground pepper
7 oz. sheep’s milk feta
1 bunch fresh herbs, about 1 c. loosely packed, then chopped (I used a mixture of herbs from my garden — chervil, tarragon, chives, mint, parsley and basil)

Preheat oven to 350-degrees. Butter a 9x5” loaf pan and sprinkle bottom and sides with half of the sesame seeds.

Combine the flour, baking powder and baking soda in a bowl. In another large bowl, whisk the eggs for a minute. Then whisk in the oil, yogurt, salt and pepper until smooth. Add the feta and herbs and stir well to combine.

Fold the flour mixture into the egg/cheese mixture with a spatula until just combined. Don’t overmix. Pour into the prepared pan, level the surface with a spatula, and sprinkle the rest of the sesame seeds on top.

Bake for 40-50 minutes until a knife inserted in the center comes out clean. Cool for 10-15 minutes, then unmold and put on a rack to cool. Serve slightly warm or at room temperature.

— inspired by a Chocolate & Zucchini recipe