Roast Squash and Lentil Salad

Roast Squash and Lentil Salad

This is simple to make and such a satisfying dish to eat on colder days. Butternut squash contrasts nicely with the dark and earthy lentils.  If you have some feta lurking in the refrigerator throw a few crumbs on to serve.

Ingredients
2 pounds, 4oz winter squash, such as butternut, pumpkin, Hubbard, or
   acorn.
about 4 tablespoons EVOO
a couple pinches dried oregano
a few sprigs fresh rosemary
6 garlic cloves, unpeeled and halved
8 oz French or Puy lentils, cooked
8 oz. green lentils, cooked
1/2 red onion, thinly sliced
3 1/2 oz. cooked beetroot cut in wedges
a small handful freshly chopped flat leaf parsley
2 tablespoons red wine vinegar
sea salt and freshly ground black pepper.

Directions:  

Preheat oven to 400*F.

Peel and deseed the squash and cut the flesh into 1" slices.(if you are using butternut you can leave the skin on as it will cook okay).  Place the slices in a bowl and add a slug of olive oil, the oregano rosemary and garlic, then mix well.

Tip into a roasting pan and roast in the preheated oven for 30 minutes, or until the squash is tender and cooked starting to brown on the edges.

Tip both the Puy and green lentils into a large bowl into a large bowl and add the red onion, beetroot wedges, and chopped parsley.  Dress the salad with the remaining olive oil and a splash of red wine vinegar, taste and adjust the balance of olive oil and vinegar to taste.  Season with salt and pepper.

To serve, add the roasted squash to the bowl and fold it into the lentils, along with any cooking juices in the pan. 

Mama Marie Bolognese

 

Mama Marie Bolognese

Some dishes speak louder than others. “I love simple, flavorful food—and this one was a no-brainer.” A longtime admirer of Italian cuisine wasn’t able to taste test Mama Marie’s Bolognese due to a work emergency but he was moved by the heartfelt story behind it and knew it was a dish that deserved to be shared. Great food is about more than flavor: It’s about bringing people together, whether over a plated dinner or a bowl of something timeless, like bolognese. Copied and altered from Edible San Diego Fall issue 2025.
Ingredients:

2 tablespoons extra-virgin olive oil
3 cloves garlic, minced
1 large white onion, chopped
1 package fresh basil, chopped
2 pounds lean ground meat, tri-tip, or 6 Italian sausages
3 28-ounce cans tomato sauce (ready-cut with basil)
1 12-ounce can tomato paste
1 28-ounce can tomato purée
1⁄2 bunch parsley, chopped
1 teaspoon dried oregano
1 teaspoon dried rosemary
Salt and pepper to taste
Italian seasoning to taste
4 bay leaves
1 teaspoon red pepper flakes
1⁄2 cup red wine
2 carrots, thinly sliced
1 lemon, juiced
1 teaspoon ground anise
Directions:
Make The Bolognese

Heat olive oil in a large pan over medium heat and infuse with garlic, onion, and basil for 2 minutes.
Add the meat of your choice and sear for an additional 2–3 minutes, allowing the meat to brown slightly.

Add all the tomato ingredients, parsley, oregano, rosemary, salt, pepper, Italian seasoning, and bay leaves. Stir well to blend the flavors.
Use the empty tomato paste can to measure 1 can of water, and the large tomato sauce can for an additional can of water. Add both to the sauce and mix thoroughly.

Let the sauce simmer on low heat for about 3 hours, stirring every 15–20 minutes to prevent sticking.

After 30 minutes of cooking, stir in red pepper flakes and red wine for depth of flavor.

One hour before serving, add thinly sliced carrots, fresh lemon juice, and ground anise. This will allow the carrots to melt into the sauce and enhance its sweetness. 

Serve with your favorite cooked pasta.  Serves 10 to 12.

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

Baked Feta With Figs, Dates And Olives

           Baked Feta with Figs, Dates and Olives

This deceptively simple appetizer combines creamy feta, briny olives and sweet figs and dates. Perfumed with garlic and herbs, it’s given a final kiss of honey, dill and cracked pepper. Served with warm triangles of pita, it will transport you to the rustic, coastal taverns of Greece. Serves 6
Ingredients:
1 block (300 g) good-quality sheep’s milk feta
1 lemon
1 1/2 cups (375 mL) mixed Kalamata and green olives
6 garlic cloves, crushed
6 dried figs, halved
6 medium-size dates, pitted
1/3 cup (80 mL) extra virgin olive oil
1 tbsp (15 mL) dried oregano
3 fresh oregano sprigs
4 fresh thyme sprigs
4 Greek pitas
2 tbsp (30 mL) honey
1 tbsp (15 mL) fresh chopped dill
Freshly ground pepper to taste
Directions:
Preheat oven to 400°F (204°C).

Place feta in centre of a medium-size baking dish.

Using a Y peeler, remove lemon zest in strips and place in a medium-size bowl. (Save rest of lemon for another use.)

Add olives, garlic, figs, dates, oil, dried oregano and fresh oregano and thyme. Stir until well combined and pour into baking dish around feta.

Bake until feta and olives are soft and feta is slightly golden, 30 to 35 minutes. During last 10 minutes of cooking, wrap pitas in foil and place in oven to warm through.

When feta is done, drizzle with honey and sprinkle with dill and pepper. Cut pitas into triangles and serve immediately with feta.

Frikadellen

 

Frikadellen translated in German means "in between".

For centuries people in Germany and beyond have been enjoying frikadellen. Something between meatballs and hamburgers, this delicacy first rose to prominence in Germany during the 1700s. They are not only eaten in Germany, but also in Poland and throughout Scandinavia.

These meat patties can be eaten like burgers on rolls or like meatballs, usually served with potato salad or a cabbage dish. The flavorful and versatile frikadellen is traditionally also eaten cold on picnics, owing 
to their convenient shape and size for sandwiches.
Ingredients:
1 medium yellow onion, finely chopped
3 slices stale bread
1/4 cup milk
1 clove garlic, minced
1/2 pound ground beef (80% lean recommended)
1/2 pound ground pork
1 egg
1/4 cup fresh parsley, chopped
1 1/2 teaspoons salt
3/4 teaspoon black pepper
1 teaspoon prepared dijon mustard
1 teaspoon dried oregano
1 teaspoon paprika
1/2 teaspoon ground ginger
1/4 teaspoon ground mace
1/4 teaspoon ground coriander
4 tablespoons olive oil, divided
1 tablespoon butter

Directions:

Warm milk for 30 seconds in the microwave. Tear bread into small pieces and then pour the warm milk over them. Allow bread to absorb the milk for 10 minutes and then squeeze out as much of the excess liquid as possible. Discard the milk from this process.

Heat 1 tablespoon of oil in a pan and sauté onion pieces until they become translucent. Add garlic and cook one minute more. Remove from heat.

Place onions and garlic in a bowl along with bread, beef, pork, egg, parsley, salt, pepper, yellow mustard, oregano, paprika, ginger, mace, and coriander and stir.

1. Knead mixture until completely blended. Divide into 4 equal parts and shape into balls. Then slightly flatten the frikadellen into patties. Chill patties for 30 minutes.



2. Heat remaining oil and butter in pan over medium-high heat. Fry frikadellen until brown on each side, then reduce heat and cook until internal temperature of at least 160˚ is reached. Total cook time should be about 10 minutes for each side.

Refried Pinto Beans ~ Vegan

Refried Pinto Beans

Learn how to make refried beans! This easy recipe works with dried or canned beans. Creamy and flavorful, it's a delicious, healthy side dish.

Ingredients:

2 cups dry pinto beans*
8 cups water, plus more as needed
1 white onion, half cut into wedges, half diced
1 teaspoon ground cumin
¾ teaspoon sea salt, plus more to taste
½ teaspoon dried oregano
Freshly ground black pepper
2 tablespoons avocado oil
2 garlic cloves, chopped
2 tablespoons fresh lime juice, plus more to taste

Directions:
Place the beans in a colander and sort through them to remove and discard any stones or debris. Rinse well.Place a fine mesh strainer over a large bowl. Drain the beans into the strainer, reserving the cooking liquid in the bowl.

Heat the avocado oil in a large skillet over medium heat. Add the diced onion and garlic and cook, stirring occasionally, for 5 minutes, or until soft and translucent. Stir in the beans and reduce the heat to low. Add ½ cup of the bean cooking liquid and use a potato masher to mash the beans until they reach your desired consistency, adding more cooking liquid, ½ cup at a time, as needed (I typically use 1 to 1½ cups). 

For smoother refried beans, blend the beans with an immersion blender or transfer to a food processor and process until smooth. Add the lime juice. Taste and add more salt and lime juice as desired. (I typically add another 1 teaspoon salt and ½ tablespoon lime juice at this point.)

Serve as a side dish or try one of the serving suggestions in the blog post above. Store leftover refried beans in an airtight container in the refrigerator for up to 5 days. They also freeze well.

Notes

*Note: If you prefer to use canned beans, replace the cooked dry beans with 3 (14-ounce) cans pinto beans, drained and rinsed. Add 1 teaspoon ground cumin, ¾ teaspoon sea salt, and ½ teaspoon dried oregano to the skillet with the beans in Step 4. Add water or vegetable broth instead of bean cooking liquid as you mash to your desired consistency. Before serving, season to taste with more salt as needed. 

Crab or Lobster Stuffed Mushroom

Crab or Lobster Stuffed Mushroom             

 Prep 15 minutes, Cook Time 20 Minutes, Total 35 Minutes,

Ingredients
32 large white mushrooms,  serves 8
2.13 cup (8oz or 250g) cooked crab or lobster meat
1.07 cup Panko breadcrumbs, divided 
0.71 cup freshly grated Parmesan cheese
0.71 cup whole egg mayonnaise
0.71 cup spreadable cream cheese, softened
0.71 cup chopped green onions, (I use 3 stalks -(green and white parts)

4.27 large cloves garlic, minced (or 4 small cloves)
2.13 tablespoon finely chopped fresh parsley
0.53 teaspoon dried oregano
0.53 teaspoon kosher salt
0.27 teaspoon freshly ground black pepper
1.07 tablespoon olive oil 

Directions:

Preheat the oven to 375°F (175°C). Lightly grease a large baking sheet with cooking oil spray. 

Wipe mushrooms clean with damp paper towel. Remove stems and scoop out gills. Discard.

Arrange mushrooms on baking sheet. Lightly spray mushrooms with olive oil spray; set aside.

In a large bowl combine crab meat, 1/3 cup Panko crumbs, parmesan, mayo, cream cheese, garlic, green onions, herbs, salt and pepper.
Stuff each mushroom cap generously with the crab dip (about 1 - 1 /2 tablespoons per mushroom).

Combine oil and remaining Panko crumbs until evenly coated. Sprinkle the panko mixture over the tops of the mushrooms.
Serve immediately.

Bake for 18 minutes or until edges become golden, then broil (or grill) for a further 2 minutes until golden all over with crispy tops.Serve immediately.  Serves 8

Refried Pinto Beans

Refried Pinto Beans

Learn how to make refried beans! This easy recipe works with dried or canned beans. Creamy and flavorful, it's a delicious, healthy side dish.

Ingredients:

2 cups dry pinto beans*
8 cups water, plus more as needed
1 white onion, half cut into wedges, half diced
1 teaspoon ground cumin
¾ teaspoon sea salt, plus more to taste
½ teaspoon dried oregano
Freshly ground black pepper
2 tablespoons avocado oil
2 garlic cloves, chopped
2 tablespoons fresh lime juice, plus more to taste

Directions:
Place the beans in a colander and sort through them to remove and discard any stones or debris. Rinse well.Place a fine mesh strainer over a large bowl. Drain the beans into the strainer, reserving the cooking liquid in the bowl.
Heat the avocado oil in a large skillet over medium heat. Add the diced onion and garlic and cook, stirring occasionally, for 5 minutes, or until soft and translucent. Stir in the beans and reduce the heat to low. Add ½ cup of the bean cooking liquid and use a potato masher to mash the beans until they reach your desired consistency, adding more cooking liquid, ½ cup at a time, as needed (I typically use 1 to 1½ cups). For smoother refried beans, blend the beans with an immersion blender or transfer to a food processor and process until smooth. Add the lime juice. Taste and add more salt and lime juice as desired. (I typically add another 1 teaspoon salt and ½ tablespoon lime juice at this point.)

Serve as a side dish or try one of the serving suggestions in the blog post above. Store leftover refried beans in an airtight container in the refrigerator for up to 5 days. They also freeze well.

Notes

*Note: If you prefer to use canned beans, skip Steps 1-3. Replace the cooked dry beans with 3 (14-ounce) cans pinto beans, drained and rinsed. Add 1 teaspoon ground cumin, ¾ teaspoon sea salt, and ½ teaspoon dried oregano to the skillet with the beans in Step 4. Add water or vegetable broth instead of bean cooking liquid as you mash to your desired consistency. Before serving, season to taste with more salt as needed.

Tomato & Bocconcini-Stuffed Mushrooms With Mixed Greens

 

      

Tomato & Bocconcini-Stuffed 

Mushrooms with Mixed Greens

Here is a tasty first course for dinner or change up the presentation and serve it as an appetizer. Either way you can make these three days ahead so that they are ready for the oven when you and your guests 
are. Serves 10 as a first course.

Ingredients:
1 pint (475 mL) grape tomatoes, quartered
1 cup (250 mL) mini-bocconcini, halved (Small mozzarella balls)
2 tbsp (30 mL) chopped fresh parsley
1 tbsp (15 mL) minced capers
1 tsp (5 mL) dried oregano
2 anchovy fillets, minced or 1 tsp (5 mL) anchovy paste
¼ cup (60 mL) seasoned dry bread crumbs
1 lb (500 g) portobello mushroom caps, about 10 (2½ inches/6 cm in diameter)
Pinch each of salt and freshly ground black pepper
2 tbsp (30 mL) extra virgin olive oil
Mixes Greens Salad:
8 cups (2 L) mixed greens
2 tbsp (30 mL) extra virgin olive oil
2 tbsp (30 mL) balsamic vinegar
Pinch each of salt and freshly ground black pepper

Directions:
Combine tomatoes, bocconcini, parsley, capers, oregano and anchovies in bowl. Add bread crumbs and stir to coat.

Preheat oven to 425°F (220°C).

Remove stems from mushrooms and, using a small spoon, scrape out gills and discard. Place caps on parchment-paper-lined baking sheet and sprinkle with salt and pepper. Spoon tomato and cheese mixture into caps; drizzle with oil.

Roast mushrooms in oven for about 20 minutes or until softened and cheese is melted. Remove from oven and let cool slightly.

Meanwhile, toss greens with oil and vinegar, salt and pepper. Divide among plates and top with warm mushrooms.

Pickup Appetizer:   Omit salad and cut each mushroom in halves or quarters to serve.

Make Ahead:   Make the filling for the mushrooms and fill them. Do not drizzle with oil. Do not bake. Cover well and refrigerate for up to 3 days. Remove from refrigerator; drizzle with oil and bake as directed to serve.    Serves 10 as a first course

Spanish Farro

Spanish Farro

Farro is an ancient grain that resemble a wheat grain. Here, we're substituting the 'ancient' grain of farro for the rice, and I think it's even easier to cook perfectly than rice.

Ingredients

2 tablespoons butter
½ cup finely diced onions
1 ½ teaspoons kosher salt, or to taste
2 teaspoons cumin
2 teaspoons ancho chile powder
1 teaspoon chipotle chile powder
3 tablespoons tomato paste
¼ teaspoon dried oregano
1 cup pearled farro, rinsed, drained well
2 cups chicken broth

Directions: 
Preheat oven to 350 degrees F (175 degrees C).

Melt butter in a heavy skillet with a tight-fitting lid over medium heat. Add onions and salt; cook and stir until onions have softened up and turned translucent, about 5 minutes.

Add cumin, ancho chili powder, and chipotle chili powder; cook and stir about 1 minute. Add tomato paste; cook and stir about 2 minutes over medium heat. Add oregano and drained farro. Stir until farro is completely coated with the spice/butter mixture, about 2 minutes.

Pour in chicken broth. Raise heat to high and bring to a simmer. As soon as mixture starts to bubble, stir, and cover. Remove from heat.

Place pan in preheated oven and bake until farro is tender, 50 to 60 minutes. Fluff grains with a fork.

Linguine With Shrimp, Cherry Tomatoes, Feta And Mint

                                                     

Linguine with Shrimp, Cherry Tomatoes, Feta, & Mint

This recipe takes the classic Greek dish Garides Saganaki and turns it into a delightful pasta. While Italians would bristle at pairing cheese with seafood, the combination of sweet shrimp, tangy tomatoes and briny feta is undeniably delicious.

Ingredients:
1 1/4 lbs (565 g) ripe vine cherry tomatoes (about 2 pints)
1 lb (455 g) dried linguine, preferably Italian
1/3 cup (80 mL) extra virgin olive oil
6 cloves garlic, thinly sliced
1 lb (455 g) shrimp (31-40 count), peeled, deveined
1/2 tsp (2 mL) dried oregano
Salt and freshly ground pepper to taste
Crumbled feta and chopped mint to garnish

Directions:
Halve tomatoes through cores. Using the handle of a teaspoon, scoop out seeds and save for vegetable stock. Set tomatoes aside.

Bring a large pot of salted water to a boil. Cook linguine according to instructions on the package. As soon as you drop the pasta in the water, heat oil and garlic in a large pot over medium heat. Once it starts to sizzle, cook for 1 minute. Add shrimp, tomatoes, oregano, salt and pepper. Cook, stirring occasionally until shrimp are just cooked through, 4 to 5 minutes. Remove from heat while pasta finishes cooking.

When pasta is done, drain and add to pot with sauce. Mix thoroughly with tongs. Taste for salt and pepper.

Transfer to warmed serving bowls. Sprinkle with feta and mint.
Serves 4 to 6

Vesuvius Chicken

Vesuvius Chicken

Ingredients  

3 tablespoons olive oil 

4 chicken thighs with skin and bones 

Salt and freshly ground black pepper 

1 1/2 pounds small red-skinned potatoes, halved 

4 large garlic cloves, minced 

3/4 cup dry white wine 

3/4 cup chicken broth 

1 1/2 teaspoons dried oregano 

1 teaspoon dried thyme 

8 ounces frozen artichoke hearts or 1 cup frozen lima beans, thawed 

2 tablespoons unsalted butter.  

Directions:  

Preheat the oven to 450 degrees F. Heat the oil in large ovenproof pot over high heat. 

Sprinkle the chicken with salt and pepper. Working in 2 batches if necessary, cook the chicken in the pot until golden brown on all sides, about 10 minutes. 

Transfer the chicken to a bowl. Carefully add the potatoes to the same pot and cook until they are golden brown, stirring occasionally, about 10 minutes. Add the garlic and saute for 1 minute. 

Add the wine and stir to scrape up any brown bits on the bottom of the pot. Add the broth, oregano, and thyme. Return the chicken to the pot. Stir to combine. Bring to a boil over medium-high heat. Cover and bake in the oven until the chicken is cooked through, about 20 minutes. 

Transfer the chicken to a platter. Arrange the potatoes around chicken. Add the artichoke hearts to the sauce in the pot. Cover and simmer over high heat until the artichokes are tender, stirring often, about 4 minutes. Turn heat to low. Stir in the butter. Pour the sauce over chicken and potatoes, and serve.

Fried Chicken /Air Fryer, ~ Chick-Fil-A Sauce

 

 

Air Fryer Chicken 

Chick-Fil-A Sauce

Ingredients:

Chicken
One Cut Up Chicken or an assortment of chicken thighs and chicken drumsticks.
Buttermilk Marinade:

2 cups buttermilk
2 teaspoons salt
1 teaspoon black pepper
2-3 tablespoons Buffalo Hot Sauce (optional)
Flour Dredging Mixture:
2 cups all-purpose flour
1/2 cup cornstarch
1 tablespoon salt
1 tablespoon paprika
1 teaspoon onion powder
1 teaspoon dried basil
1 teaspoon white pepper
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon cayenne pepper

Directions:
Buttermilk mixture: Add the buttermilk, salt, black pepper, and Buffalo Hot Sauce to a large mixing bowl. Mix well. Then add your chicken. 

Place saran wrap over the chicken, and refrigerate for about 3 to 4 hours.

Spray your air fryer basket with olive oil.

In a large Ziploc bag, add the flour, cornstarch, salt, paprika, onion powder, basil, white pepper, garlic powder, oregano, and cayenne pepper. Mix well.

Then one by one, remove the chicken pieces and shake off the excess buttermilk mixture and then place them into the Ziploc bag. 

As you coat them in the flour mixture, add them to the greased air fryer basket, careful not to crowd the basket.

Spray the chicken with olive oil (this helps crisp up the skin for the air fryer)

Set the temperature to 390 degrees F for 25 minutes, halfway flip the chicken, and spray the chicken coating with olive oil spray.

Check the internal temperature before removing the chicken; it should be 165 degrees F.
Plate, serve, and enjoy!

***

Chick-Fil-A Sauce

Ingredients:
1/2 cup mayonnaise
3 tablespoons honey 
2 tablespoon yellow mustard
2 teaspoons lemon juice
1/4 cup barbecue sauce

Directions:
Blend all ingredients until well mixed. Refrigerate at least 30 minutes or until ready to used.

Moorish Lamb Chops With Charred Lemons

MOORISH LAMB CHOPS                   WITH CHARRED LEMONS Garlicky and robustly spiced, these lamb chops come together quickly for an easy weeknight dinner. Charring lemons softens their acidity and adds caramel notes to the juice. More commonly done with kebabs, this Spanish-style preparation was influenced by the Moors, who occupied parts of the Iberian Peninsula for centuries. Ingredients: 2 tsp (10 mL) ground cumin 1 tsp (5 mL) ground coriander 1 tsp (5 mL) paprika 1/2 tsp (2 mL) turmeric 1/2 tsp (2 mL) dried oregano 1/4 tsp (1 mL) cayenne pepper 2 cloves garlic, finely grated on a rasp 2 tbsp (30 mL) extra virgin olive oil, plus more for brushing lemons 1 tbsp (15 mL) fresh lemon juice 12 small or 8 large lamb rib chops Salt and freshly ground pepper to taste 2 small lemons, halved crosswise, visible seeds removed Directions: 1. In a small bowl, whisk spices, garlic, oil and lemon juice. Set aside. 2. Lay out the lamb chops in a large nonreactive baking dish. Season both sides with salt and pepper. Spoon marinade over lamb and rub in with fingers to coat both sides evenly. Refrigerate at least 1 hour and up to 8 hours. 3. Preheat grill to medium-high. Clean and oil grate. 4. Brush cut sides of lemons with olive oil. Grill lamb chops until nicely charred and pink in the middle, 2 to 3 minutes per side for small chops and about 4 minutes per side for large. While lamb chops are cooking, grill lemons on cut-sides only until charred, about 3 to 4 minutes. Transfer chops and lemons to a serving platter. Serves 4

Greek Lemon Chicken And Potatoes

 Greek Lemon Chicken and Potatoes:

1 whole chicken, about 4 pound, cut in sections, 

OR 4 pounds chicken thighs bone-in, skin-on

3 russet potatoes, cut in quarters

1 tablespoon kosher salt

1 teaspoon freshly ground black pepper

1 tsp dried rosemary

1 rounded tablespoon dried oregano

pinch of cayenne

6 cloves of garlic, finely minced

1/2 cup fresh lemon juice 

1/2 cup olive oil

2/3 cup chicken broth for the pan, plus a splash to deglaze after roasting

fresh chopped oregano to garnish

Directions:

Place chicken pieces in a bowl, add the olive oil, salt, pepper and dried herbs, with hands mix the chicken and coat well with marinade.  Add potatoes and toss well.  Refrigerate for 2 or more hours.

Place chicken on baking sheet spacing for potatoes.  Add 2/3 cup chicken broth or water to prevent marinade from burning on bottom of baking sheet.  

Spoon marinade on the tops of the chicken pieces.

Roast at 425 for about 45 minutes, or until the chicken is well browned and cooked through.  Serves 4

Creamy Chicken And Corn Turnover

Creamy Chicken and Corn Turnover 

Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Yield: 8 turnovers

Ingredients:
3/4 cup chicken broth
3/4 cup milk, divided
1/4 teaspoon  poultry seasoning
1/4 teaspoon salt
1/8 teaspoon onion powder
1/8 teaspoon dried oregano
1/8 teaspoon black pepper
dash of paprika
6 tablespoons flour
2 cups cooked cubed or shredded chicken
1 cup frozen corn
1 box (2 sheets – 17.3 oz) puff pastry sheets, thawed
1/2 cup shredded cheddar cheese
1 egg

Directions:
Preheat the oven to 375ºF. Line a baking sheet with parchment paper or a silpat liner.

In a medium saucepan, combine the chicken broth and 1/4 cup of the milk. Add the Emeril’s Essence, salt, onion powder, oregano, pepper and paprika. Bring to a boil.

In a bowl (or in your measuring cup if you don’t want to get another dish dirty) whisk together the remaining 1/2 cup milk and the flour. Slowly add the flour mixture to the boiling mixture, whisking the whole time to avoid lumps. Continue to cook until the mixture has thickened, another minute or two. 

Season to taste.

Pour the mixture into a large bowl and add the chicken and the corn.

Lay the puff pastry sheets out on a work surface. Cut each sheet into 4 squares. Place a couple of heaping tablespoons of the chicken mixture on the center of each square. Top with about a tablespoon of the cheese. Fold over the puff pastry, creating a triangle, enclosing the filing in the center. Use the tines of a fork to press the edges down to seal. Transfer to the baking sheet.

Whisk the egg with a splash of water in a small bowl. Brush the egg over the top of each turnover. (You do not need to use all of the egg wash – just enough to coat each turnover.) Cut 1 or 2 slits in the top of each turnover to allow the steam to escape.

Bake in the oven until golden brown, about 30 minutes.

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Chickpea Coconut Curry ~ Vegan

Chickpea Coconut Curry 

(Instant Pot or Saucepan)

Prep Time

10 mins

Cook Time

45 mins

Soak time

1 hr

Total Time

55 mins

Vegan Chickpea Coconut Curry - Instant Pot or Saucepan. This one  Pot Coconut Chickpea Curry uses dried chickpeas and coconut milk. Add other veggies like sweet potato, squash. Vegan Glutenfree Nutfree Soyfree Recipe

Course: Main Course 

Cuisine: Gluten-free, Indian Fusion, Vegan 

Keyword: chickpea curry coconut milk, coconut chickpea curry, instant pot chickpea coconut curry, vegan coconut curry 

Servings: 4

Calories: 286 kcal

Author: Vegan Richa

Ingredients

1/4 cup water or broth or use 1 tsp oil
1/2 onion chopped
4 garlic cloves finely chopped
1 hot green chili ,chopped (such as serrano, jalapeno) or use mild chili or omit
1 tsp each ground cumin 
1 tsp. ground coriander
1 tsp turmeric
1/4 tsp each cinnamon  
1/4 tsp ground cardamom
1/3 tsp cayenne or to taste
1/4 tsp grouond sage or dried oregano
1 red bell pepper ,chopped or sliced 
1 tbsp minced ginger
3/4 tsp salt
1 cup dry uncooked chickpeas ,soaked for atleast 30 mins in boiling hot water (4 hours to overnight soaking works best)
13.5 oz can coconut milk , reserve 2 tbsp for garnishing
1 to 1.5 cups water ,depends on curry consistency preference.
lemon/lime juice , cilantro, pepper flakes for garnish

US Customary - Metric

Instructions
Press saute on the Instant Pot. Add onion, garlic, chili and a good pinch of salt. Cook for 3 to 4 mins until translucent. Deglaze with more broth if needed.

Add the spices and mix in. (You can add spice blends of choice here such as curry powder, garam masala, berbere or jamaican curry powder, or curry pastes instead of listed spices).

Add the bell pepper and ginger and mix in. Drain the chickpeas and add to the pot. Add salt, coconut milk and water and give it a good mix to pick up any stuck bits

Cancel saute, Close the lid to sealing. Pressure cook at high pressure for 40 to 45 mins (30 mins for overnight soak)**. Let the pressure release naturally then open the lid.

Taste and adjust salt and flavor, add more spices if needed. If the mixture is thin, Mash some of the chickpeas to thicken or blend half cup of the curry and mix in, saute for a few mins if needed. (Fold in some baby spinach at this point while the chickpeas are still hot). Garnish with lemon, pepper flakes, remaining coconut milk and cilantro and serve over rice or grains.

Recipe Notes

Saucepan (dried chickpeas): Soak the chickpeas overnight. Follow steps 1,2,3 in a saucepan over medium heat. Add only half the salt, add 2 cups water. Cook partially covered for 50 minutes.Then check the chickpeas for doneness. Add more salt, more water if needed and continue to cook for another 10-15 mins. 

Saucepan(canned/pre-cooked) chickpeas: Follow steps 1,2,3 in a saucepan over medium heat. Add only 1/4 cup water and 2.5 cups cooked chickpeas. Partially cover and cook for 20 mins. Taste and adjust flavor, mash some chickpeas to thicken and serve. 

Instant Pot (Canned Chickpeas): Follow steps 1,2.3. Use just 1/4 cup water, 2.5 to 3 cups cooked chickpeas and pressure cook for 5 mins. 

Variations: Use other beans such as brown chickpeas (pressure cook 50 mins), black eyed peas(pressure cook 30 mins), kidney beans or white beans(pressure cook for 45 mins). 

Add a cup of chopped tomatoes with the chickpeas.

** times are for creamy curry with soft chickpeas. Chickpeas that are just done have a bite and clash with the creamy profile i am going for. Adjust the times based on preference if needed.