Lamb Kleftiko With Herb-Pistachio Yogurt

Lamb Kleftiko with Herb-Pistachio Pesto Yogurt

Kleftiko translates to stolen meat, and it’s named after Greek rebels called the klephts, who challenged Ottoman rule of Greece and roamed the country from the 14th to 19th centuries. When they stole sheep, they would slow-cook them in covert pits to avoid being caught. Here, the traditional Easter dish features lamb shanks and potatoes gently braised in a lemony broth flavoured with oregano and mustard. A tangy, herby yogurt sauce brings a freshness and vibrancy to the tender meat and spuds.  Serves 6

Ingredients:
Herb-Pistachio Pesto Yogurt
1 stalk green garlic, white and light green parts only, or 2 garlic cloves
1/4 cup (60 mL) fresh mint leaves
1/4 cup (60 mL) fresh dill fronds, plus more to garnish
1/4 cup (60 mL) flat-leaf parsley leaves
1/4 cup (60 mL) shelled raw pistachios
1/4 cup (60 mL) extra virgin olive oil
1 tub (500 g) full-fat plain Greek yogurt

Lamb
5 medium-size Yukon Gold potatoes, quartered lengthwise
1 large cooking onion, peeled, cut in 6 wedges
1 large tomato, cored, cut in 6 wedges
3 bay leaves
6 lamb shanks, about 6 lbs (2.72 kg) total, at room temperature
1/3 cup (80 mL) extra virgin olive oil
Zest and juice of 1 large lemon
4 large garlic cloves, minced
1 tbsp (15 mL) dried oregano
1 tbsp (15 mL) mustard powder
1 tsp (5 mL) sea salt
1/2 tsp (2 mL) freshly ground pepper
6 sprigs fresh oregano
Directions:
For the pesto yogurt, place garlic, herbs and pistachios in a food processor. Pulse a few times to chop. With motor running, slowly pour in olive oil, stopping and scraping down bowl as necessary, until it becomes a paste. Transfer 1 tbsp (15 mL) to a ramekin to garnish. Mix remaining pesto with yogurt. Transfer to an airtight container. (Cover and refrigerate both up to 2 days.) When ready to serve, transfer yogurt to a serving bowl and garnish with pesto and dill.

For the lamb, preheat oven to 325°F (163°C). Line a 16-inch (40-cm) round, 3-inch (8-cm) deep roasting pan or 3 × 11 × 16-inch (8 × 28 × 40-cm) rectangular roasting pan with parchment paper, overlapping on sides.

Place potatoes, onions, tomatoes and bay leaves in pan. Nestle lamb shanks in between vegetables.

In a medium-size bowl, whisk olive oil, lemon zest and juice, garlic, dried oregano, mustard powder, salt and pepper until creamy. Pour all over lamb and vegetables. Add fresh oregano.

Fold parchment on sides over lamb and cover with another piece of parchment. Tuck top parchment down sides, ensuring it is covered tightly to seal in moisture. Cover pan tightly with foil. Bake in oven until lamb and potatoes are fork-tender, 4 to 4 1/2 hours.

Raise oven temperature to 500°F (260°C) and remove foil and top parchment. Bake until lamb is golden, 7 to 8 minutes.

Serve lamb and vegetables straight from pan accompanied by pesto yogurt.   Serves 6

Red Beans And Rice ~ New Orleans Classic

Red Beans And Rice

This is a pressure cooker spin on the New Orleans classicl  Pressure cookers have a special way with dried beans, cooking even unsoaked beans quickly and evenly, so that the beans become creamy but retain their shape. Here, you want the beans to be very soft, so that the stew is thick, not brothy. “Monday red beans” are traditionally flavored with a leftover pork bone, so you can use one instead of a ham hock, if you like. If you have a favorite Cajun or Creole seasoning blend, use 1 heaping tablespoon of it in place of the sage, cayenne, garlic, onion and paprika, and taste before adding any salt, since seasoning blends vary in salinity.
Ingredients:
2 tablespoons vegetable oil
1 large yellow onion, finely chopped
Kosher salt and black pepper
3 celery stalks, finely chopped
1 green bell pepper, finely chopped
10 garlic cloves, finely chopped
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
½ to 1 teaspoon ground cayenne, to taste
½ teaspoon ground sage (optional)
1 pound dried red kidney beans (no need to soak)
12 ounces smoked pork sausage, preferably Andouille, sliced into 1-inch-thick coins
1 smoked ham hock (about 10 ounces)
3 dried bay leaves
3 fresh thyme sprigs or 1 teaspoon dried thyme
Cooked rice, for serving
Sliced scallions, for serving
Louisiana-style hot sauce, for serving

Directions: 

Turn on the sauté setting of a 6- to 8-quart electric pressure cooker and heat the oil. Add the onion, season with salt, and cook, stirring occasionally, until limp and translucent, 6 to 8 minutes. Add the celery and bell pepper, and cook, stirring occasionally, until softened, 5 to 8 minutes. Add the chopped garlic, garlic powder, onion powder, paprika, cayenne and sage (if using); grind in a generous amount of black pepper and add 3/4 teaspoon salt. Stir well to combine all the ingredients, then turn off the sauté setting.

Add the beans, sausage, ham hock, bay leaves, thyme and 5 1/2 cups water. Scrape the bottom of the pot to loosen any browned bits. Cook on high pressure until the beans are creamy, 50 minutes to 1 hour.

Turn off the pressure cooker and allow the pressure to reduce naturally for 10 minutes, then release the remaining pressure manually and open the lid. Taste the beans to make sure they are tender, and add salt and cayenne to taste. Using a fork, mash some of the beans against the side of the pressure cooker to make the mixture creamy; you can turn on the sauté setting and let the mixture bubble for a few minutes to thicken, if you like, but it will also continue to thicken as it sits. Discard the bay leaves and thyme sprigs, and pick the meat off the ham hock if you like. Top the beans with hot cooked rice and scallions; serve with hot sauce.

Raclette Dinner

Raclette Dinner

The original date of the publication of this recipe was February 19, 2009.  This recipe has 1,680 searches.

A Raclette Dinner is a great way to entertain.  Prior preparation is  at a minimum while guests do the rest of the work.

You will need:  Raclette maker or machine.

Wire cheese cutter will make your evening better

To serve four persons:

8 new potatoes 

1 1/2 pounds Raclette cheese, cut into 1/8" thick slices

1 small jar cornichons pickles

1 small jar pickled onions

8 ounces Bundnerfleisch or Viande des Grisons, cut in paper the slices.

Freshly ground black pepper

At the table, the raclette is served with small cornichons, pickled onions, country bread and boiled potatoes.  Buy the raclette from the best cheese monger.  Raclette de Calais AOP is the best cheese available.  Raclette Cheese is lactose free as that decomposes in the curing.

 

Lamb Stew ~ Instant Pot Or Stove Top

 Instant Pot Lamb Stew

This lamb stew is slightly sweet from the parsnips and carrots, if you want a touch of spice it's delicious with a spoonful of harissa paste stirred into the pot.  

6 servings

Equipment

Instant Pot or Large Dutch Oven

Ingredients

2 tablespoons olive oil
2 pounds lamb stew meat, preferably grass-fed, or beef 

   stew meat
3 cloves garlic, minced
1 1/2 cups pearl onions

1 1/2 cups beef or chicken broth (2 cups for stovetop 

   method)

1 tablespoon balsamic vinegar

3 tablespoons tomato paste

1 teaspoon paprika (smoked or regular)

1 teaspoon kosher salt

Freshly ground black pepper

2 carrots, sliced

1 parsnip, sliced 

2 tablespoons arrowroot flour

Minced fresh parsley, to garnish

8 small potatoes, quartered

Directions

Instant Pot Method 

Turn the Instant Pot to the sauté setting and warm the oil. Brown the lamb meat in batches, being careful not to overcrowd the pan; you don’t want the meat to be touching while it sautés, otherwise, it will steam instead of sear. Add a sprinkling of kosher salt and some fresh ground pepper as it sautés.

Place all the meat and its juices, the garlic, pearl onions, broth, balsamic vinegar, tomato paste, paprika, and a little more salt and pepper in the pot. Select the stew/meat setting and set to 30 minutes, making sure the vent is sealed. Once it’s finished cooking, carefully release the steam using a dish towel to cover the vent and tongs to open the valve so as to prevent a steam burn. 

Open the Instant Pot, add the remaining vegetables and give everything a stir. Close the lid and seal the valve and set to manual/high pressure, for 5 minutes. After the vegetables cook, carefully release the steam using a towel and tongs again.

If the stew seems too thin, remove a cup of cooking liquid from the pot and whisk in the arrowroot flour. Add the mixture back to the pan and stir. Set the stew to the sauté setting, uncovered, for 10 minutes and stir, until the stew is thickened. Taste for seasoning and serve.

Directions:

Heat the oil in a large Dutch oven or stockpot over medium heat and sear the meat, adding some salt and pepper as it cooks. Remove the meat from the pan, add the garlic and onions and cook until softened, about 3 minutes. Add the beef broth, balsamic vinegar, tomato paste, paprika, salt and a few grindings of fresh pepper. Return the meat and its juices to the pan, cover, and simmer on low heat until the meat is very tender, 1 ½ to 2 hours. If the liquid level gets too low, add more broth or water as needed.

Add the vegetables and continue to simmer until they are tender, and the liquid is reduced, about 30 minutes.
If the stew is too thin, remove a cup of cooking liquid from the pot and whisk in the arrowroot flour. Add the broth mixture back into the pan and stir, simmering uncovered for 10 minutes until the stew is thick. The meat should be very tender; if it’s tough, let it continue to simmer, covered, until tender.

Roasted Squash Pasta With Arugula And Pine Nuts ~ Vegan

Roasted Squash Pasta with Arugula and Pine Nuts

May 2007 was the inception of Dine With Donna.  Since that time I have published family favorites, recipes shared by friends, and recipes that I tried or posted for that someday trial.  Today this recipe marks 3,333 recipes.  I am sure there  are recipes to fit your style of cooking or to suit your taste.  Bon Appetito!

This Vegan roasted squash pasta with Arugula and Pine Nuts is the ultimate weeknight filling, healthy and delicious pasta recipe that is free of all animal products, will also being gluten-free.  Total time 45 minutes

Ingredients

For the Squash
5 cups butternut squash peeled, seeds removed and cut into 1-2 inch cubes
1 teaspoon salt
2 teaspoons rosemary diced (fresh)
1 tablespoon extra virgin olive oil
For the Sauce
1/2 teaspoon rosemary
1 tablespoon extra virgin olive oil
1/4 cup and 2 tablespoons coconut cream or milk
1 tablespoon lemon juice
1/4 - 1/2 teaspoon red pepper flakes
salt to taste
2 tablespoons reserved pasta water
For the Pasta
10 ounces fusili gluten free pasta
1/4 - 1/2 cup pine nuts preferably dry toasted
2-3 ounces arugula
1 teaspoon fresh rosemary diced
1/2 cup diced red onions
2 tablespoon capers rinsed with water and thoroughly dried
1 tablespoon extra virgin olive oil

Directions:

Preheat oven to 400 degrees F. 

In a bowl combine squash with salt, rosemary and olive oil.Toss to coat and spread in a single layer on a baking sheet. Bake for 30 minutes, stirring once.

Boil pasta according to package directions, reserving some of the pasta water.

In a food processor combine half of the cooked squash with the rest of the sauce ingredients (rosemary, olive oil, coconut cream, lemon juice, red pepper flakes, salt and pasta water). Pulse until smooth, adding more water or coconut milk as needed to thin out the sauce until desired consistency is reached.

Heat 1 tablespoon oil over medium heat and once hot add the capers, cooking them for a few minutes until lightly toasted and browned. Drain on paper towels.

Mix the pasta with the sauce. Top with arugula, pine nuts, red onions, capers, remaining squash and fresh rosemary.

 

Seared Scallops With Creamy Fettuccini And Peas

Seared Scallops With Creamy Fettuccini And Peas

Simple, yet elegant enough for a dinner party, this beautiful dish is a show stopper.  The classic Alfredo Sauce tastes delicious, but it's actually easy to prepare.  This recipe actually makes more than what you will need.  Store what is left over in an airtight container in the refrigerator and use within three days, tossing it with your favorite pasta and vegetables.  Add a few tablespoons of cream if necessary to loosen it to the proper consistency.

Ingredients:
2 cups heavy cream
1/2 cup unsalted butter
1 cup grated Parmesan Cheese
Pinch of freshly grated nutmeg
Kosher salt and freshly grated pepper

12 ounces dried fettuccini
1/3 cup fresh or frozen shelled peas
Grated zest of one lemon
Kosher salt and freshly ground pepper
1 tablespoon olive oil
1 lb. sea scallops

Directions:

Bring a large pot of generously salted water to a boil over high heat.

To make the sauce, in a saucepan over medium-low heat, warm the cream. In another saucepan over medium heat, melt the butter. Add the warm cream to the butter and stir in the cheese. Add the nutmeg and season to taste with salt and pepper.

Bring the sauce to a gentle simmer and cook just until it thickens slightly, about 2 minutes. The sauce will continue to cook even after you remove it from the heat, so be careful not to overcook it or your sauce will become too thick. Measure out 1 1/2 cups  and save the rest for another use.

Add the fettuccine to the boiling water and cook according to the package directions. Ladle 1 cup (8 fl. oz./250 ml) of the cooking water into a heatproof bowl and set aside. Drain the pasta in a colander, rinse under cold water, drain again and set aside.

Rinse out the pot you cooked the pasta in and place over medium heat. Add the alfredo sauce and rewarm gently. Add the fettuccine and the peas to the sauce and toss and cook until the pasta is warmed through. If your sauce seems too thick, add the reserved pasta water, 1 Tbs. at a time, until you reach the desired consistency. Stir in the lemon zest and season with salt and pepper. Keep warm over very low heat.

In a fry pan over high heat, warm the olive oil. Meanwhile, remove the tough tab of muscle from the edge of each scallop, if necessary, and season them all over with salt and pepper. When the pan is very hot, add the scallops and sear just until rare, 2 to 3 minutes per side.

Divide the fettuccine among plates and top each with the scallops. Serve immediately. Serves 4 to 6.

IP Black Bean Soup

15 mins

Cook Time

40 mins

Total Time

55 mins

Our favorite Instant Pot Black Bean Soup is so full of flavor, and very satisfying! We absolutely love this soup! Vegetarian version also really good!

Course: Dinner, Soup

Cuisine: Mexican

Servings: 7 1-1/2 cup servings

Author: Sandy Clifton

Ingredients
1/2 lb Bacon (chopped) - Omit for vegetarian version.
1 Tbsp Olive Oil
1 Large White Onion (diced)
1 cup Celery (diced)
2 Large Carrots (diced)
2 Pasilla Chile Peppers (they are mild) 1 inch dice
5 Garlic Cloves (pressed or finely minced)
1 15 oz Can of Diced Tomatoes (with juice)
2 Bay Leaves
2 tsp Cumin
2 tsp Mexican Oregano (or regular)
1/2 tsp Thyme (dried)
1 tsp Kosher Salt (or 1/2 tsp table salt)
6 cups Chicken or Vegetable Broth (low sodium)
1 cup Water
1 1/2 cups Dry Black Beans (rinsed)
Garnish (Any or all of these)

Fresh Cilantro
Sour Cream
Avocado
Hot Sauce
Cooked Rice (pour on top of rice)
Corn Tortillas

Instructions
Turn pot to Sauté mode and cook the bacon until done, but not crisp.
Add the olive oil and the onion. Cook, stirring occasionally, until softened.
Add celery, carrots, chile peppers, and garlic. Stir, cooking for a minute.
Add the diced tomatoes, bay leaves, cumin, oregano, thyme, salt. Stir.
Add broth, water, black beans. Stir, then put the lid on the Instant Pot. Set the steam release knob to the Sealing position.
Cancel the Sauté mode.
Press the Bean/Chili button and then the + or - button to select 40 minutes* (You can also use the Manual or Pressure Cook Button High Pressure).
When the cook cycle has ended, let the pot naturally release the steam for 20 minutes. Then manually release the remaining steam. Open the lid after the pin in the lid drops.
Stir the soup, and test the beans for doneness (sometimes old beans need a few minutes longer, in which case just put the lid back on and set for 10 minutes more, and 15 natural release. I have never had to do this, but just in case).
Taste and adjust salt if needed. The bacon adds a bit of salt, plus the 1/2 tsp you put in, but you might like more.
Garnish as desired and serve.
Recipe Notes
*Cook time does not include time for pot to come to pressure, or the 20 minute natural release. The time to pressure can vary, but if your contents are hot, it will come to pressure quicker. A large quantity also takes a little longer.