Lamb Chops With Zucchini And Cumin.

Lamb Chops With Zucchini And Cumin

Lemongrass adds a minty, citrus-forward flavor to these quick-cooking lamb chops. The marinade also includes ginger, soy sauce, garlic, green chile and cumin, while mirin adds a touch of sweetness. Adapted from cookbook author Sonoko Sakai’s “Wafu Cooking,” the dish is an homage to Jingisukan, or the “Genghis Khan” barbecue dishes served in Hokkaido, Japan, where lamb has been raised since the late 19th century.

Marinate the lamb for as short as 10 minutes or as long as 10 hours; either way, the flavors clinging to the exterior of the meat are enhanced by a quick sear in a very hot pan. While the cooked lamb is resting, use the residual fat in the pan to cook a fresh, sturdy vegetable — in this case, hunks of zucchini. As the squash softens and browns, it will pick up the charred bits of the lamb and marinade left behind.

Ingredients
Servings: 2-4 (makes 6 to 8 lamb chops and 3 cups zucchini)
Two (3-inch) stalks fresh lemongrass, trimmed, dry outer layers discarded, minced
2 garlic cloves, minced or pressed
One (1-inch) piece fresh ginger, minced or finely grated
2 tablespoons soy sauce, preferably low-sodium
1 1/2 tablespoons mirin
1/2 serrano pepper, stemmed, seeded and minced (optional)
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
6 to 8 lamb ribs chops (1 1/2 pounds total), about 3/4 inch thick, patted dry
3 tablespoons high-heat cooking oil, such as vegetable or sunflower, divided
2 medium zucchini (1 pound total), coarsely chopped
2 limes, cut into wedges, for serving
Flaky sea salt, for serving (optional)

Directions:
In a large bowl, stir together the lemongrass, garlic, ginger, soy sauce, mirin, serrano, if using, cumin and black pepper until combined. Add the lamb and, using your hands, toss until well coated with the marinade. Add 1 tablespoon of the oil, toss again to coat and let marinate for 10 minutes, or cover and refrigerate for up to 10 hours. Allow the lamb to come to room temperature before cooking.
When you’re ready to cook, remove the lamb from the marinade and use a knife to scrape off any excess clinging to the meat, as it will burn during cooking. 

In a large (12-inch) cast-iron or carbon-steel skillet over high heat, heat the remaining 2 tablespoons of oil until shimmering. Working in batches as needed to prevent overcrowding, add the lamb chops, spacing them about 1 inch apart, and sear until well browned with a bit of char on the edges, 2 to 3 minutes. (A little smoke is okay, but if it gets to be too much, reduce the heat to medium-high.) 

Flip, and cook on the other side until browned and lightly charred, another 2 to 3 minutes. For medium-rare, an instant-read thermometer inserted into the thickest part of a chop away from the bone should read 130 degrees. Remove from the heat, transfer the lamb to a platter and cover loosely with foil to keep warm.

1. Return the skillet to medium heat. Add the zucchini to the skillet and sauté, stirring constantly, until browned all over with some blackened spots, 5 to 7 minutes, then remove from the heat. Uncover the lamb, and transfer the zucchini to the platter. Garnish with the lime wedges, sprinkle with flaky sea salt, if desired, and serve, family-style.
   
   Substitutions:
   If you can’t find fresh lemongrass, skip it. Prepared lemongrass paste is too finely ground for this recipe, and may burn during cooking.
   In addition to lime wedges, you could garnish the chops with fresh mint or cilantro.
   If you don’t have fresh ginger, use additional garlic. (It’s best not to use dried ginger here, as it will burn during cooking.)
   Mirin, 1 teaspoon granulated or light brown sugar.
   If you can’t find lamb rib chops, substitute lamb loin chops.
   No lamb?  Use pork chops; boneless, skinless chicken thighs; or slabs of extra-firm tofu, with adjustments to the cooking time.
   Zucchini, sliced carrots, chopped butternut squash, snap peas, corn on the cob or chopped kale.
   Limes, lemons.
   
   

Loaded Smoked Cheddar and Chili Potato

Loaded Smoked Cheddar and Chili Potato

Turn potatoes into dinner with a simple chili and wickedly good cheese sauce. Smoked cheddar is my favourite burger cheese, but it might be even more delicious on baked potatoes. It’s easier to find than ever, available in blocks at many large grocery stores. 

Ingredients:

4 russet potatoes, about 5 lbs (2.2 kg) total weight

3 tbsp (45 mL) grape-seed, canola or sunflower oil, divided

Salt and freshly ground pepper

1 onion, chopped

2 cloves garlic, finely chopped

8 oz (250 g) ground beef

1 tbsp (15 mL) chili powder

2 tsp (10 mL) ground cumin

¼ cup (60 mL) tomato paste

1 cup (250 mL) beef broth or water

1 cup (250 mL) canned black or navy beans, drained

Hot sauce to taste

6 tbsp (90 mL) salted butter, divided

2 tbsp (30 mL) all-purpose flour

1¼ cups (310 mL) milk

6 oz (175 g) smoked cheddar, coarsely grated

Pinch cayenne

4 green onions, chopped

Directions:                                                                                     Preheat oven to 350°F (180°C). 

Place potatoes in a large bowl and drizzle with 2 tbsp (30 mL) oil; season liberally with salt and pepper. Place directly on centre rack and bake for 70 to 75 minutes or until tender. 

Meanwhile, heat remaining 1 tbsp (15 mL) oil in a medium saucepan over medium heat; cook onion until golden, 6 to 7 minutes. Add garlic; cook an additional minute. Crumble beef into pan and brown, breaking apart with a fork as you go. Sprinkle chili powder and cumin over, stir in tomato paste and broth. Add beans, bring to a gentle boil and cook for 6 to 8 minutes or until thickened; season with salt, pepper and hot sauce to taste. Set aside and keep warm. 

In a separate pot over medium heat, melt 2 tbsp (30 mL) butter; whisk in flour. Slowly pour milk over butter mixture, whisking as you go, until no lumps remain. Bring to a boil and cook until thickened, about 1 minute. Whisking constantly, add cheese in 3 handfuls, stirring between each until cheese is melted before adding more. Season sauce with salt and pepper to taste; stir in cayenne. 

Split top of potatoes and fluff flesh with a fork. Divide remaining 4 tbsp (60 mL) butter between them. Divide roughly half of the cheese sauce between the potatoes, then the chili; top with remaining cheese sauce. Sprinkle each with an equal amount of green onion.

Serves 4

Best Black Bean Soup Revisited

Best Black Bean Soup

This American classic can be a perfect dish: big-tasting, filling, nutritious, easy and very possibly vegetarian. With their rich natural broth, turtle beans do not need bacon, ham or any meat ingredient to make a satisfying soup. Black bean soup recipes have a tendency to turn out sludgy or bland, but the trick here is to season generously, and purée sparingly. The beans should be swimming in liquid, not sitting in sludge: The more beans are puréed, the more starch is released into the soup. For flavor, this recipe deploys marinated chipotle chiles, but a tablespoon each of ground cumin and ground coriander make a good heat-free substitute. (A note: Since there is acid from the wine here, if your tap water is hard there might be a chemical reaction preventing the beans from softening).  If so add the wine later with the stock.

Ingredients:

Yield: 4 to 6 servings

1 pound dried black beans (not soaked)

1 yellow onion, peeled, trimmed and quartered

5 garlic cloves, smashed and peeled

1 chipotle chile in adobo plus 1 tablespoon adobo sauce

2 teaspoons ground cumin

2 dried bay leaves and/or 1 teaspoon dried oregano

¼ teaspoon baking soda (optional)

Kosher salt (Diamond Crystal)

1 teaspoon apple cider vinegar

Any combination of Greek yogurt, corn chips, pickles red onion, cilantro, lime wedges, poached egg for topping.

Directions:  

In a 5 to 8 quart slow cooker, combine beans, onion, garlic, chipotle chili and adobe sauce, cumin, bay leaves and or oregano, and baking soda.  

Cook on low until beans are tender, 8 to 10 hours.   Taste more than one bean to make sure they and tender.  The bean should flatten easily when pinched between two fingers.

Remove and compost the bay leaves. Transfer the onion, garlic and chipotle chile to a blender or food processor, along with about 2 cups of the beans and broth. (You can purée more or less of the soup, depending on desired consistency.)  Blend until smooth.  Pour puréed soup back into the slow cooker, stir in the vinegar, then season to taste with salt. Eat with desired toppings.

TIP

Beans should reach a simmer and cook until tender to be safe to eat. If your slow cooker does not reach a simmer on the low setting, increase the heat level to high, and ensure the beans cook at a simmer for at least 15 minutes at come point in the preparation.   NY Times recipe.

Muhammara Dip. ~. Vegan

                                                           

Muhammara Dip

A simple, flavorful Middle Eastern Dip called Muhammara, with roasted peppers, garlic, parsley and pomegranate molasses (recipe below) , that can be made ahead! Serve with toasted pita or crackers. 

Ingredients
3 roasted red bell peppers ( from a jar, or roast and peel your own)
1/4 cup Italian parsley
1 clove garlic
1 teaspoon freshly squeezed lemon juice
1–2 teaspoons ground cumin
1/2–1 teaspoon kosher salt, more to taste
1 tablespoon pomegranate molasses, more as needed (see recipe in the notes)
1 teaspoon Aleppo chili flakes (or try Urfa Biber or regular chili flakes), and more to taste
1/4 cup olive oil
1–2 teaspoons honey, more to taste
1 cup fresh walnuts, lightly toasted
1/2– 3/4 cup bread crumbs 

Garnish:

1-2 tablespoons olive oil, crushed walnuts, pomegranate seeds, Italian parsley leaves or mint leaves. Serve with warm pita bread or crackers.

Directions
If using canned roasted peppers, rinse and pat dry well. Place all ingredients except the walnuts and bread crumbs into a food processor, and repeatedly pulse until chopped and combined but not completely smooth. Leave a little texture.

Add toasted walnuts and bread crumbs and pulse until combined, but again, not too smooth.  If it seems dry or thick, add a little more olive oil as needed.

Taste and adjust salt, honey and chili flakes to your liking.

At this point feel free to refrigerate, covered, up to 2 days ahead, allowing flavors to meld and enhance.

Before serving, bring to room temp. Place in a medium bowl. With the back of a spoon make a circular well in the dip and drizzle olive oil into the well. Top with more crushed toasted walnuts, fresh pomegranate seeds and a few parsley or mint leaves. Serve with warm toasty pita or crackers.

Note

To make 1/4 cup of pomegranate molasses, place 1 cup of 100 % pomegranate juice, 2 tablespoons sugar, and 2 teaspoons lemon juice into a small pot on the stove. Stir over medium heat until the sugar dissolves, then simmer gently over medium-low or low heat, uncovered, until it has reduced all the way down to 1/4 cup. The more gently you simmer, the less bitter it will be. It will thicken as it cools.

Eggplant Walnut Dip. ~. Vegetarian

Eggplant Walnut Dip

               Everything you will need to make this awesome Dip                                                    

Ingredients:                                                    Garnishes 

1 large eggplant or 2 small                              EVOO                                      
2 small cloves garlic                                        Sumac
⅓ cup Greek yogurt or sour cream                  Ground cumin
¼ cup walnuts toasted                                      Chili flakes
2 tbsp tahini, heaped tbsps                               Parsley or mint
1-2 tbsp lemon juice                                         Pomegranate molasses
salt and pepper as needed                                 Toasted Walnuts

Serving Suggestions

cut raw Veggies
Pita or pita chips

Directions:

Preheat the oven to 400°F and line a baking sheet with parchment paper.

Cut the eggplant in half lengthwise and place both halves face down on the baking sheet. Pierce the eggplant halves a couple more times so the steam can escape.** see notes for roasting on a bbq.
Bake eggplant until very soft, blackened and wrinkly on the exterior, about 40-45 minutes. Remove eggplant and let cool slightly

In a food processor, pulse the walnuts until they are finely ground. Next to the food processor, add the tahini, yogurt, lemon juice, cumin, garlic,, salt, and pepper. Process until smooth and creamy.

Once cooled scoop the soft flesh out of the cooled eggplant and transfer it to the food processor. Pulse the food processor motor a few times until you have a slightly chunky, but mostly smooth and luscious dip, scraping the sides down if necessary. 

Adjust the dip for seasoning if necessary. Transfer the dip to a shallow bowl, spread it in concentric circles making a couple of deeper trenches for the beautiful olive oil and garnishes to accumulate. Garnish with sumac, chili flakes/paprika, ground cumin, parsley, olive oil, and pomegranate molasses if using.

Serve the dip at room temperature with vegetable crudies, pita chips or crackers or part of a summer meal with meatballs, Shirazi salad and pitas.

To roast the eggplant on a bbq simply stab the eggplant a 4-5 times and place it on the bbq. Rotate as it gets charred so it chars evenly. Roasting on a bbq produces intense smokiness.

Piercing the eggplant helps release steam that builds up inside the eggplant (due to the intense heat and natural high moist content of the eggplant) and prevents bursting. (true story, happened to me)

The mentioned garnishes all very delicious, but you don’t need all of them. A simple drizzle of olive oil and black pepper works just as well

Red lentil and Cauliflower Soup

Red Lentil And Cauliflower Cream Soup

This is another nutritious dish but also quick!  Quick-cooking red lentils and cauliflower come together with aromatic seasonings for a sumptuously tasty and satisfying pureed soup. With layers of flavor from the spices and sweet-savory tomato paste, extra creaminess from coconut milk, and a brightening splash of lemon at the end, it’s a beautiful meal in a bowl that provides equal parts pleasure and nourishment.

Ingredients:
2 tablespoons neutral oil
1 large onion (approximately. 12 ounces) diced
3 cloves garlic 

1 tablespoon grated fresh ginger
1/4 teaspoon ground turmeric

1/2 teaspoon ground cumin 
2 tablespoons tomato paste

1/8 teaspoon cayenne pepper
1 1/2 cup dried red lentils 
7 cups vegetable stock or chicken broth
1/2 teaspoon sea salt
4 cups bite size cauliflower
1 cup coconut milk
2 tablespoons lemon juice plus more to taste

Directions:

Heat the oil and when shimmering add the diced onion.  Cook for 4 to 5 minutes just until slightly translucent stirring to prevent browning.  Add garlic  and ginger, cook for 30 seconds.  Add the turmeric, cumin, and cayenne pepper, stirring to mix well and cook for 30 seconds more. Stir in the tomato paste to incorporate followed by the lentils. Add the broth and salt and bring to a boil.

Reduce the heat to medium-low and simmer uncovered for 15 minutes.  If the lentils have absorbed most of the broth, add more starting 1 cup at a time for a thick but soupy consistency.  Add the cauliflower and return the mixture to a boil.  Reduce the heat so the soup is at a simmer and cook the cauliflower for 20 to 25 minutes.  Reduce the heat and use an immersion blender, puree until smooth.  Or puree the soup. in batches with a blender.  Remove the cap in the lid and hold a towel over the opening.  Stir in coconut milk and lemon juice, then taste.   Season with additional salt if desired.  

Ladle in individual bowls and drizzle with coconut milk if desired.

Marquez-Style Vegan "Meatballs" with Cashew "Yogurt" ~ Vegan

                                                   

Marquez-Style "Meatballs With Cashew "Yogurt"

Crusty, juicy and perfumed with North African spices, these plant-based “meatballs” use Beyond Beef, an excellent ground beef substitute available at many natural food stores and supermarkets. They are swiped through a rich, tangy, dairy-free “yogurt” made from cashews.   Serves 6, makes approx. 25 “meatballs”

Ingredients:

Cashew “Yogurt”
1 1/2 cups (375 mL) raw cashews
2 tbsp (30 mL) plus 2 tsp (10 mL) strained fresh lemon juice
3/4 tsp (4 mL) fine sea salt
Vegan “Meatballs”
2 pkgs (each 340 g) Beyond Meat Beyond Beef, thawed if frozen
2 cloves garlic, grated on rasp
1/4 cup (60 mL) panko bread crumbs
1 tbsp (15 mL) paprika
1 tsp (5 mL) ground cumin
1 tsp (5 mL) ground coriander
1 tsp (5 mL) ground fennel seed
3/4 tsp (4 mL) fine sea salt
1/2 tsp (2 mL) cayenne
1/2 tsp (2 mL) freshly ground black pepper
Canola oil for frying
Pita or naan for serving

Directions
For the cashew “yogurt,” soak cashews in cold water to cover overnight. Drain and add to a blender with 3/4 cup (175 mL) water, lemon juice and salt. Blend until smooth. Transfer to an airtight container. (“Yogurt” can be made and refrigerated up to 5 days in advance.)

For the “meatballs,” in a mixing bowl, combine Beyond Beef, garlic, panko, paprika, cumin, coriander, fennel, salt, cayenne and pepper. Mix thoroughly with your hands. Using oiled hands, form heaping 1 tbsp (15 mL) portions into balls and place on a baking sheet. (If you have a scale, the balls should be about 1 oz/30 g each.)

Preheat oven to 200°F (93°C).

Heat a thin film of oil in a large nonstick frying pan over medium-high heat. Working in 2 batches, cook “meatballs,” turning occasionally, until nicely browned, about 5 minutes total per batch. Transfer to a baking sheet and keep warm in the oven while cooking remaining “ meatballs.”

Serve “meatballs” hot with cashew “yogurt” and pita or naan.
Serves 6, makes approx. 25 “meatballs”

Skillet Chili Cornbread Pot Pie

Skillet Chili Cornbread Pot Pie

You know those times when you have the energy to cook something, but the thought of making multiple dishes to make up a whole meal is completely beyond you?  Everything is packed into this one recipe, that way, once it’s cooking away we can wipe our hands of it and go get comfortable before putting dinner on the table.

Ingredients:

Chili:

1 1/2 pounds ground beef

2 (8 oz.) cans tomato sauce

1 (10 oz.) can diced tomatoes with green chiles

1 (14 oz.) can kidney or pinto beans, rinsed and drained

1 (14 oz.) can black beans, rinsed and drained

1 yellow onion, finely chopped

4 cloves garlic, minced

2 tablespoons chili powder

2 teaspoons ground cumin

1 teaspoon oregano

2 tablespoons extra-virgin olive oil

S&P to taste

Topping 

2 (8 oz.) pkgs. cornbread mix

2 eggs

2/3 cup milk

1 (8oz.) can creamed corn

1 cup grated cheddar cheese, optional

Directions

Preheat oven to 400º F.

Heat olive oil in a large, ovenproof skillet over medium-high heat and sauté onion until softened and translucent, about 5 minutes.

Stir in garlic and cook for another 1-2 minutes, or until fragrant.

Add beef to onion and garlic mixture and cook until browned, 8-10 minutes, then season with chili powder, cumin, oregano, salt and pepper, and stir to combine.

Add tomato sauce, diced tomatoes, and all beans and stir until mixed.
Reduce heat to medium-low and simmer, stirring occasionally, for 15-20 minutes. Taste and adjust seasoning, if needed.

While chili simmers, prepare cornbread by whisking together cornbread mix, eggs and milk in a large bowl. Once combined, fold in creamed corn and cheddar cheese, if using.

Pour cornbread into skillet, on top of chili, and spread into an even layer.

Place skillet in oven and bake cornbread is cooked through and chili mixture is bubbling, 20-25 minutes. Serve hot. Enjoy!

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. 

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.