One Pan Honey Glazed Chicken With Shallots

One Pan Honey Glazed Chicken with Shallots

This One Pan Honey Glazed Chicken with Shallots is a one-pan wonder with notes of honey, chili pepper heat with dressed shallots and parsley.
Ingredients:
2 lbs. Bone-in, Skin-on Chicken Thighs or Drumsticks (4 to 8 pieces)
Kosher Salt
2 tbsp. Neutral Oil, such as Grapeseed or Canola, divided
1 lb. Shallots (about 8), peeled and halved, quartered if large
3 tbsp. Honey
2 tbsp. Fresh Lime Juice
1 Garlic Clove, minced
1 Fresh Hot Chile, such as Thai, Jalapeño or Serrano, minced with or without seeds
1 tbsp. Sherry Vinegar
1/2 cup Chopped Flat Leaf Parsley
Directions:
Pat your chicken thighs very dry with paper towels. Then sprinkle all sides of each of thigh with Kosher salt; set the plate of thighs aside.

Over medium heat, heat 1 tablespoon of grapeseed or vegetable oil and toss in the shallots. Let the shallot pieces lightly caramelize, stirring often. This should take about 10 minutes.

When the shallots are looking evenly browned and have softened, transfer them to a separate bowl and set aside.

Raise the heat under your skillet to medium-high and heat 1 tablespoon of grapeseed or vegetable oil. Add the chicken thighs, skin side down and let cook, undisturbed for about 10-12 minutes, or until the chicken thighs easily release from the pan and the skin is browned and crisp. Flip the chicken thighs and let cook on the meat side for about 5 minutes.  Serves 2 to 4.

Transfer 1-2 chicken thighs to a plate and top with some of the dressed shallots. Drizzle pan sauce over the shallot-topped chicken and serve.

Prep Time: 10 Minutes – Cooking Time: 30 Minutes – Total Time: 40 Minutes

New York Strip Steak With Charred Zucchini & Mint Chermoula

New York Strip Steak With Charred

Zucchini & Mint Chermoula 

This is a James Beard recipe coordinated with the chef at the Dough Winery in Oregon.   I find their recipes are no fail and while sounding maybe not the ordinary,  they will not let you down on "deliciousness" or appearance. 

Ingredients:

Pickled Raisins

2 tablespoons sugar
1 tablespoon salt
1/2 cup champagne or apple cider vinegar
4 tablespoons water
4 tablespoons golden raisins
Mint Chermoula

1 bunch mint leaves chiffonade
1/2 bunch flat leaf parsley
1/2 bunch cilantro
4 tablespoons pickled golden raisins
2 tablespoons capers can be omitted
4 anchovy filets can be omitted
1 medium lemon 
1 cup extra virgin olive oil
Salt to taste

Steak

• 4 16-ounce bone-in sirloin steak 2-inch thick
• Salt to taste
• Black pepper to taste
• 1 tablespoon + 1 teaspoon extra virgin olive oil

Zucchini

4 medium zucchini 6 - 8 inches

• Salt to taste
• Extra virgin olive oil as needed

Directions

 

Pickled Raisins
Combine all ingredients except for the raisins in a small pot. Bring to a boil.

Add the raisins to a bowl. Pour boiling liquid over the raisins and allow to sit, covered, for 20 minutes.

Pickled raisins can be stored airtight in the liquid until needed.
Note: If you don’t want to pickle the raisins, you can reconstitute them in hot water.

Mint Chermoula
Chiffonade the mint leaves: stack a few leaves of mint together. Roll together tightly.  Turn the roll and slice through as if cutting cinnamon rolls. Slice as thinly as possible into ribbons. Repeat as needed. Set aside.

Chop the cilantro and parsley. Add to the mint.

Drain and rough chop the pickled raisins. Set aside.

Rough chop the capers and anchovies. Add to the chopped raisins.

Zest the lemon using a microplane. Add the zest to the capers and raisins. Mix to combine.

Add the juice from the lemon to the raisin mixture. Combine with the herbs. Pour the olive oil over and mix to combine. 

Taste and adjust with salt. You will need to add more salt if you have omitted the capers and / or the anchovies.

Allow the chermoula to rest so the flavors can combine.

Steaks

Take the steaks out of the refrigerator about 20-30 minutes before you are ready to serve to allow them to come to room temperature. 

Preheat the oven to 400F.

Heat a cast iron or other heavy-bottomed pan over medium high heat.

Season the steaks with salt and black pepper and rub both sides with the olive oil.

When the pan is hot (about 2 minutes), sear the steaks on each side for two minutes (four minutes total). Put the pan with the steaks in the hot oven for an additional two minutes.

Remove the steaks from the oven and allow to rest for 3 minutes.

Zucchini
Heat a grill pan over the stove or light a charcoal grill.

Using a mandoline or a sharp knife, slice the zucchini into ribbons about ¼ inch thick.

Season the zucchini with salt and olive oil on both sides.
Rest the strips directly on the grill pan or grill. Cook for a minute to 1½ minutes until tender and pliable.

Place grilled zucchini in a bowl and cover with a few spoons of the chermoula.

To Finish
Slice the rested steak against the grain. Fan the slices on the plate.

Ribbon the dressed zucchini on top of steak.Finish with sea salt and a little more chermoula.  Serves 4

Spoon Bread

Spoon Bread

Spoon Bread is an early American dish which is having a comeback.  Let the warm mushrooms and sauce soak into the hot spoon bread for a few minutes before serving. I love that this is an anytime sort of dish and it can even be your main dish.

Ingredients:
3 cups half and half
3 1/2 teaspoons salt, divided
2 1/2 cups cornmeal
3 tablespoons unsalted butter, divided, plus more for greasing

1 1/2 cups water

1 1/2 cups (6 oz.) shredded Swiss cheese

5 tablespoons sour cream, divided

2 tablespoons EVOO

1 lb. mushrooms, mixed, halved or sliced

2 loves garlic, pressed

black pepper to taste

1/4 cup vegetable or chicken broth

3 tablespoons heavy cream

2 tablespoons chopped fresh flat-leaf parsley

2 teaspoons chopped fresh tarragon

Directions:

Combine half and half, 1 teaspoon salt, and water in small saucepan and bring simmer over medium-high heat. Whisk in cornmeal and reduce heat. Cook until thickened, whisking the whole time.

Preheat oven to 375˚F. Whisk in cheese,3 tablespoons sour cream, and 2 teaspoons butter to corn mixture. Mix in baking powder. Pour into greased 9”x13” baking dish. 

Bake for 40 minutes or until mostly set. Spoon bread won’t be as firm as cornbread.

While bread is baking heat olive oil over medium in large skillet. Add mushrooms and cook for 6 minutes or until softened. Season with salt and pepper to taste. 

Add garlic and cook another minute. Remove from heat and stir in remaining ingredients.

Pour mushroom mixture over spoon bread to serve.

Spinach Lentil Dal

Spinach Lentil Dal Recipe

Spinach Lentil Dal - an Indian lentil recipe with a flavorful spinach sauce that is full of flavor and nutrients and can be made in 30 minutes. Serve with Basmati Rice, and naan bread!

Ingredients:

3 tablespoons ghee (or coconut oil, but ghee will elevate)
1 large onion, diced
4 cloves garlic, rough chopped
2 tablespoons ginger, finely chopped
1 medium jalapeno, finely chopped (or 1 serrano) this is mildly spicy, add more if you like.
1/2 teaspoon fennel seeds
1 teaspoon black mustard seeds
2 teaspoon cumin seeds
2 teaspoons garam masala
1 lb Baby spinach (fresh or frozen)
15–20 fresh mint leaves
1 teaspoon dried fenugreek leaves
2 tablespoons water (if using fresh spinach)
3/4 cup water
1/2 cup plain yogurt (or vegan yogurt)
3 – 4 cups cooked black lentils (or aka caviar lentils, beluga lentils or French green lentils)
1 teaspoon salt, more to taste!

Directions
If cooking black lentils and basmati rice, start them first (see notes)

Make the Spinach Sauce:Sautee the onion in ghee, in a large pan, over medium heat for 3-4 minutes, then add garlic, ginger and chilies. Saute until fragrant and golden. Add the fennel seeds, mustard seeds, cumin seeds and garam masala and stir two minutes. Lower heat to low. Add the fresh spinach, mint, fenugreek and water. Cover pan, 2-3 minutes, letting spinach wilt. Give a few stirs. Don’t overcook!

Blend Spinach Sauce: Place the wilted spinach mixture in a blender and add the 3/4 cups water. Pulse and few times (hold lid down tight). If you want a smooth sauce, blend until smooth. I left a little texture here. Pour it back into the pan, set on low heat. Don’t overheat or you will lose the pretty color.

Combine: Stir in the yogurt, lentils and salt. Taste. Adjust salt to your liking, adding more if necessary! You want this slightly more salty because you are serving over rice which will mellow it out a lot. For more heat add a pinch of cayenne or chili flakes. To “up” the flavor even more, add a bit more garam masala spice to taste. If you want a little acidity a tiny squeeze of lemon is nice.

Serve with the basmati rice and naan bread!
Emerald Dal will keep up to 4 days in the fridge.

Notes
Cook black lentils according to package or try the pasta cooking method: simply boil 1 1/4 cups dry lentils in 6 cups of salted water until just tender, strain. The size of lentil will determine cooking time. Little black lentils take 20-30 minutes. Feel free to sub other whole lentils for the black lentils.

SPINACH: If using fresh spinach, be sure to use baby spinach, as mature spinach and their stems can be bitter.

Yes, you can sub coconut oil or butter for the ghee– but in my opinion, the ghee really elevates and adds so much flavor.

Feel free to bump up the spices and heat (add more chilies and spices). 

Truffle Mushroom Mascarpone Pasta

Truffle Mushroom Marscapone Pasta

An absolutely irresistible truffle pasta recipe – it's much easier to make than you think and it's guaranteed to be a favourite on the dinner table! Perfect for date night dinner too.  Yield:  2 Servings   Prep time 10 minutes   Cook time 20    Total Time 30 minutes.

Ingredients:

250g Taglietelle Pasta or Fettuccine Pasta
1 tablespoon Truffle paste
1/4 cup butter
175 g mascapone
200 g mushrooms, sliced
1 clove garlic, minced
1/2 teaspoon chili flakes, optional
Salt and Pepper to taste
Italian cheese, grated
Black Truffle slices for topping, optional

Directions:

In a large pot, cook pasta according to package instructions in salted boiling water. Reserve 1/2 cup of pasta water. 

In a large skillet, melt butter over medium high heat and stir in garlic and chilli flakes. Cook for about 1-2 minutes until fragrant. 

Add in sliced mushrooms and cook until soft. Season with salt & pepper. 

Stir in Truffle Paste and cook until fragrant. 

Mix in mascarpone and pasta water. Stir to make into sauce. 
Lower the heat, add in el dente pasta and Parmesan cheese. Toss and combine. 

Top with more Parmesan cheese and black truffle slices. Serve immediately.

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.

Quick Lamb Ragu

Quick Lamb Ragu

A simple meat sauce for polenta  

or pasta that's simply delicious.

5*****

Ingredients
1 tablespoon extra-virgin olive oil
1/2 yellow onion, chopped
1 carrot, diced
1 celery stalk, diced
1 pound ground lamb
1 tablespoon tomato paste
1 teaspoon fresh thyme leaves, minced
1/2 cup red wine
1 28-ounce can whole peeled tomatoes (preferably organic)

Directions:

In a large skillet over medium heat, warm the olive oil until it shimmers. Add the onion, carrot, celery and sauté. Cook until the vegetables soften, about 3 minutes.

Add the ground lamb and sauté until the meat loses its raw red color. Sprinkle the meat generously with kosher salt and fresh ground pepper. Add the tomato paste, thyme, and red wine and stir to combine. Simmer until the wine reduces, keeping the heat at medium or medium-low. 

Add the whole tomatoes and cut them up with kitchen scissors, or break them up with the back of a spoon. Stir the sauce to combine and let simmer on low, covered, for 30 minutes. Watch the sauce and if it starts to brown on the edges of the pan or look dry, add 1/8 cup water and stir.

Taste the sauce for salt and adjust if necessary. Serve over penne, polenta, spaghetti squash or orzo.

 

Lamb Biryani

Lamb Biryani

Ingredients:

• 2 pounds (910g) boneless leg of lamb, trimmed of excess fat and cut into 1-inch (2cm) cubes
• 1 cup plain, unsweetened full-fat yogurt
• 6 medium garlic cloves, peeled and finely grated
• One 2–inch piece fresh ginger, peeled and grated 
• 3 teaspoons Diamond Crystal kosher salt, divided; if using table salt, use half as much by volume
• 1/4 cup (60 ml) plus 2 teaspoons (10ml) ghee or neutral oil, such as grapeseed, divided
• 2 large yellow or white onions (26 ounces; 750g total), sliced thinly
• 5 green cardamom pods, lightly cracked, divided

1 cinnamon stick

• 4 cloves
• 2 dried bay leaves 
• 1 teaspoon garam masala, store-bought or homemade
• 1 teaspoon ground Kashmiri chili (see note)
• 1/2 teaspoon ground mace
• 1/2 teaspoon ground turmeric
• 1 cup (240ml) water or low-sodium stock (lamb, beef, or chicken)
• 2 cups (400g) basmati rice
• 1/4 cup (60ml) fresh lemon or lime juice
• 1 bunch fresh cilantro leaves and tender stems, chopped
• 1 bunch fresh mint leaves, chopped
• 1 fresh green chile, such as a serrano or Thai bird, minced
• 1/4 cup (60ml) whole milk
• 20 strands of saffron, divided
• 2 teaspoons rosewater
• 2 teaspoons pandan (kewra/screwpine) water (see note)

Directions:

Place the lamb in a 1 gallon (3.8L) ziptop bag. In a medium bowl, mix the yogurt, garlic, ginger, and 1 1/2 teaspoons salt until combined, pour the yogurt mixture over the lamb, seal the bag, and shake the bag to coat the lamb well. Leave the ziptop bag in the refrigerator to marinate overnight.

Heat 1/4 cup (60ml) ghee or oil in a Dutch oven or saucepan with a heavy bottom over medium heat. Add the onions, season with a pinch of salt, and cook, stirring occasionally, until the onions caramelize and turn dark brown (but not black), about 25 to 30 minutes.

1. 

Set oven rack at the middle position and heat the oven to 350°F (180°C). Place half the saffron threads in a mortar and pestle and grind to a fine powder. In a small saucepan placed over low heat, warm the milk just until it starts to bubble, then turn off the heat. Add the ground saffron and remaining saffron strands to the hot milk and let steep for 10 minutes.

1. 

Meanwhile, as the lamb cooks, prepare the rice. Pick over the the rice for any debris, then place it in a fine mesh strainer and rinse under cold running water, until the runoff is no longer cloudy; drain well. Place the rice in a bowl and cover with 4 cups (960ml) water and let stand for 30 minutes. Strain the rice, discarding soaking water. In a large saucepan, combine rice with 4 cups cold water, lemon juice, the remaining 1 1/2 teaspoons kosher salt, the remaining 2 green cardamom pods, and the remaining 2 teaspoons of ghee or oil and bring to a boil over medium heat. Boil for 2 minutes and then strain the rice; discard cooking water. It will be partially cooked—if you break a grain of rice, you will see an outer translucent ring and a tiny, opaque inner ring.

1. When the lamb is tender, remove lid and increase the heat to medium, stirring often to prevent scorching, and cook until the liquid starts to thicken and reduces to about 1 1/2 cups (360ml), about 5 minutes. Remove from heat. Using a clean, large wooden spoon or spatula, spread the rice out in an even layer over the meat in the Dutch oven.
2. 
   
3. Set oven rack at the middle position and heat the oven to 350°F (180°C). Place half the saffron threads in a mortar and pestle and grind to a fine powder. In a small saucepan placed over low heat, warm the milk just until it starts to bubble, then turn off the heat. Add the ground saffron and remaining saffron strands to the hot milk and let steep for 10 minutes.

6.     

Sprinkle the saffron-infused milk over the rice, followed by the rosewater and the pandan water. Garnish the top of the rice with the reserved caramelized onions. Cover the Dutch oven with two sheets of aluminum foil and crimp the overhang to form a tight seal, place the lid over the foil, and place the Dutch oven in the preheated oven for 20 minutes to let the rice steam. Remove from the oven and let stand for 5 minutes. Uncover the pot and carefully peel off the aluminum seal. Use a fork to loosen the rice a little and serve immediately straight from the Dutch oven. Alternatively, biryani can be transferred to a platter and served.

Special Equipment
Dutch oven, 3 qt. saucepan, 2 quart saucepan, fine mesh strainer, mortar and pestle.

Notes:
The ground Kashimiri chile can be replaced with a combination of 3/4 teaspoon ground smoked sweet paprika and 1/2 teaspoon ground cayenne.

Pandan water can be purchased at speciality food stores or online.

Make-Ahead and Storage
Lamb biryani is best served immediately, but will keep in an airtight container for up to o0ne week in the refrigerator.

Really Quick Broccoli Pasta

            

Really Quick Broccoli Pasta

This is a great emergency meal OR carb + veg side for all those times when your cupboards are bare except for broccoli, pasta, and some kind of cheese. It's saucy without using tons of oil, and there's loads of sub options. Quick and utterly scrumptious - loaded with tons of broccoli!

Ingredients:
12 oz dried short pasta (I used small shells)
2 broccoli heads (BIG!)
1 cup (100g) shredded cheese (or more!)
Pasta Sauce:

2 tsp lemon zest
2 tbsp lemon juice (or more!)
5 tbsp extra virgin olive oil
1/3 cup (30g) parmesan, finely grated
2 garlic cloves , minced
1 tsp mixed dried herbs (or fresh!)
1/2 tsp+ red pepper flakes
1 tsp sugar
3/4 tsp salt
1/2 tsp pepper
Serving:

More parmesan

Directions:

Boil a large pot of water with 2 tsp salt, add pasta.

While pasta is cooking:

Chop broccoli into small florets.
Place Sauce ingredients in a jar with lid.
Add broccoli into water 1 - 2 minutes before pasta is cooked.
Scoop out 1 cup pasta cooking water.
Add 1/2 cup pasta water to Pasta Sauce jar, shake.
Drain pasta and broccoli, put back into same pot on turned off stove.Pour over Sauce, add cheese.

Stir vigorously, adding more pasta water if required. Add more salt and pepper if required. 

Serve immediately, garnished with parmesan.

Notes

This recipe will serve 4 as a main or 6 to 8 as a side. To scale recipe, click Servings and slide.

Recipe substitutions:

• Pasta - any short pasta is fine here, macaroni/elbow, twirls, penne, ziti, orecchiette etc.
• Broccoli - this dish can take loads of broccoli, and still worth making even if you're a bit short (or scale recipe down - click on servings and slide).
• Cheese - any melting cheese fine here, preferably flavoured like cheddar, Monterey Jack, tasty, gruyere, Swiss. Mozzarella also fine but you'll probably need more salt.
• Parmesan - store bought pre grated fine in this recipe. OK if you don't have (as long as you have shredded cheese!)
• Lemon - not intended to be a full on lemon pasta, but the subtle tang and hint of lemon is terrific. Feel free to jack up the lemon flavour. Subs: 1.5 tbsp more oil or a mild vinegar like white wine vinegar, champagne vinegar, even rice wine.
• Garlic - could stir through green onions instead, or add 1/2 tsp garlic or onion powder into Sauce. OR finely grate any onion and add 2 tbsp it into dressing (juices and all).
• Herbs - mixed herbs includes a bit of rosemary, thyme, parsley, oregano, dried basil. Feel free to use any you want, skip it, OR use fresh herbs
  • 1/2 cup sliced fresh basil right at the end would be amazing
  • 1/4 - 1/2 cup chives, parsley
  • 2 tbsp oregano
• Red pepper flakes - for touch of heat, totally optional
• Sugar - totally optional (takes edge off the sour)

Nutrition per serving as a main (4 servings).