Il Buco-ish Kale Salad

Il Buco-ish Kale Salad

Il Buco is one of our favourite restaurants in New York, and we have always enjoyed their kale salad. Thanks to the Garance Dore blog, I was able to get the chef's recipe (found here: http://www.garancedore.com/2015/07/12/il-bucos-kale-salad/). I've made a few small changes to technique to make things a bit easier for the home cook on the run. This recipe is loved by all in our family. Enjoy!

Kale Caesar Salad

One big bunch of curly kale or two bunches of lucinato kale
1/4 lb grated parmesan (freshly grated is always best)
juice of approximately 1/2 lemon
EVOO
salt
chili flakes (optional - to taste)
croutons

Dressing:
5 cloves garlic, minced
2 oz anchovies in oil
1/4 c red wine vinegar
3/4 c EVOO
2 eggs

Wash and stem kale. Cut into 1/2 to 1 cm wide slivers (think coleslaw).
Blend dressing ingredients together in magic bullet or small food processor until smooth.
Toss kale and croutons together with a generous sprinkle of salt, lemon juice, some of the dressing, chili flakes, grated parmesan, and a splash of EVOO. Taste and adjust seasoning/dressing as appropriate. Keeps refrigerated well for next day's lunch.

Brined Grilled Chicken in Vinaigrette

This recipe from Ruth Reichl's My Kitchen Year is simply fantastic.  It is easy and has SO MUCH FLAVOUR. It's a unique technique that involves a simple brine and then tossing the grilled chicken in a vinaigrette.  You could easily use any vinaigrette you enjoy, but hers works so well I'm unlikely to change it up.

Brined Grilled Chicken in Vinaigrette

3 lbs chicken pieces (I used mixed boneless skinless breasts and thighs, halving the breasts)
1/4 c kosher salt
1/8 c sugar

1/6 c olive oil
1/8 c lemon juice
1 clove garlic
dash balsamic vinegar
salt
pepper
chili flakes (optional)

Dissolve salt and sugar in 2 quarts hot water in a large bowl and bring to room temperature. Add chicken parts and refrigerate for 4-8 hours.
Grill chicken over moderately high heat until cooked through.  I like it with some grill marks on the outside.
Mix together remaining ingredients. Toss chicken in vinaigrette as soon as it comes off the grill.

Roasted Cauliflower Two Ways

I've run across two fabulous roasted cauliflower recipes lately.  Big taste, little effort. The first comes from Made in India by Meera Sodha, and the second from Thug Kitchen, both of which I received as gifts. The Indian version is a lovely side to a saucy curry and rice, and the Thug version would be a super side dish if it ever made it that far. Often it is devoured while waiting for the mains to hit the table. It is shown in the book with a peanut dipping sauce, but I like it on its own. The large heads of cauliflower to which I am referring weigh in around 2 pounds.  Use two if yours are tending to be smaller/lighter than this. Enjoy!

Roasted Cauliflower with Cumin, Turmeric, and Lemon

1 large head cauliflower, broken into smallish evenly sized florets

2 tsp cumin seeds

1 1/4 tsp salt

1 tsp chili powder

1/2 tsp turmeric

5 tbsp canola oil

1 lemon

Preheat oven to 350F. Line a large rimmed baking sheet with foil.

Bring a pot of water to the boil, and blanch cauliflower for one minute.  Drain completely and let rest for a few minutes.

Grind together (another use for the magic bullet) cumin seeds, salt, chili powder and turmeric.  Add oil.

Toss cauliflower and spiced oil on the oven tray, ensuring cauliflower is fully and evenly coated. 

Roast for approximately 30 minutes, shaking and stirring as necessary, until beginning to brown.

Squeeze lemon over before serving.

Roasted Sriracha Cauliflower

I large head cauliflower, broken into small evenly sized florets

1/2 c flour

1/2 c water

2 tsp oil

1/2-3/4 c sriracha

1/4 rice vinegar

1/2 tsp soy sauce

Preheat oven to 450F. Line a large rimmed baking sheet with foil.

Whisk together flour and water. Toss with cauliflower until coated, spread cauliflower on baking sheet and bake for approximately 15 minutes, mixing half way through.

Mix remaining ingredients in a small saucepan and heat over low heat until warm but not bubbling.

Toss cauliflower with hot sauce mixture and return to roast for another 5-7 minutes until warm and slightly crispy.

Genius Salt-Crusted Potatoes with Cilantro Mojo

The kids are addicted to these potatoes. I'll admit, I'm addicted to the cilantro mojo, which is a versatile sauce equally at home over chicken or fish as with these tasty tatties.  This recipe too comes from the Food52 Genius Recipes, a book I highly recommend purchasing. Be patient with these potatoes, they'll take 30-45 minutes depending on your pan width and depth, but if you are patient and vigilant during the final few moments when the water boils off, you won't be disappointed.  The original recipe suggests making the mojo with a mortar and pestle.  I'm too lazy.  I use the magic bullet, although an immersion blender or small chopper or blender would work just as well.  NB. Many of the recipes from this cookbook are available online on the Food52 blog:  www.food52.com.

Salt-Crusted Potatoes with Cilantro Mojo

2¼ lbs evenly sized waxy new potatoes, such as fingerling, scrubbed but unpeeled
2 tbsp sea salt flakes

3 large garlic cloves
1 jalapeño pepper, seeded 
Leaves and tender stems from 1 bunch of fresh cilantro, roughly chopped
1 tsp freshly ground cumin seeds
Scant ½ cup extra-virgin olive oil
2 tsp white wine vinegar
1 tsp sea salt flakes

Potatoes: Put potatoes in a shallow pan, ideally where they fit in a single layer. Add sea salt flakes and 1 litre of cold water, bring to a boil, and leave to boil rapidly until the water has evaporated. Turn heat to low and cook for a few more minutes, gently turning the potatoes until they are dry and skins are covered with a layer of salt. (Pan cleanup is a breeze.)

Mojo: Put all remaining ingredients in your magic bullet or blender, and blitz.

Serve potatoes with dipping sauce.

Genius Granola

I make a lot of granola. I like it for breakfast with fresh berries and milk or yogurt, for an afternoon snack, or over ice cream. This recipe is our current favourite, and I suspect it will remain so for some time to come.  It comes from Food52 Genius Recipes. The book is a gem and I highly recommend it. The recipe is adapted from Nekisia Davis' Olive Oil and Maple Granola. What I like best is that it works every time, with little fuss in the making.

Genius Granola

3 cups old-fashioned rolled oats
1 cup raw pumpkin seeds, hulled
1 cup raw sunflower seeds, hulled
1 cup unsweetened coconut flakes (not shredded coconut)
1 1/4 cup raw pecan halves, left whole or coarsely chopped
3/4 cup pure maple syrup
1/2 cup extra-virgin olive oil
1/2 cup packed light-brown sugar
Coarse salt
dried cherries, optional

Preheat oven to 300 degrees. Cover large baking sheet with parchment.
Place ingredients (except cherries) in a large bowl and mix until well combined. Turn out onto baking sheet and bake, stirring every 10-15 minutes, until toasted, about 45 minutes.
Remove from oven, let cool completely, add dried cherries (or other add-ins) if desired, store in sealed container for up to one month.

Best Chicken Stock

David Lebovitz has a wonderful recipe for chicken stock in My Paris Kitchen. The only problem is that it uses a whole chicken, which I'm seldom willing to do. Instead, I tend to keep a ziploc in the freezer for the leftover carcasses from roast chicken dinners. When I have enough on hand, I make a batch of this stock, which is fantastic. (It is also very easy to whip up the night of the roast chicken dinner, when the guests are gone and family is relaxing in from of the TV. Smells wonderful.)
For those times when making stock from scratch is not in the cards, I still recommend Better than Bouillon concentrate, now widely available.

Chicken Stock

2-2 1/2 pounds chicken carcass
3 litres cold water
1 onion, unpeeled and quartered
1 carrot, unpeeled and cut into large pieces
1 rib celery, leaves attached
1 bay leaf
a few sprigs flat leaf parsley
4 sprigs thyme
generous pinch sea salt or kosher salt
10 black peppercorns

Put all ingredients in a large pot, bring to a boil, reduce heat and simmer for 2 1/2 hours.  (Add water if necessary so chicken is submerged.)
Strain through a fine mesh strainer.  Freezes well.

Christmas Day Breakfast Yorkies

Thanks to another synchro mom, this recipe joined our Christmas repertoire this year.  She calls it puffy pancake, but it seemed a lot like a breakfast version of yorkshire pudding to us.  It's easy and great!

Breakfast Yorkshire Pudding (aka Puffy Pancake)

2 tbsp sugar
1/4 tsp cinnamon
2-4 tbsp butter
4 eggs
1 c milk
1 c flour

Preheat oven to 425F.

Mix sugar and cinnamon together and set aside.

Place butter in a 9x13 pan and warm in oven until melted.

In the meantime, whisk together eggs, milk and flour.  As soon as butter is out of the oven, pour in egg mixture, sprinkle with cinnamon sugar and return to oven.

Cook for 20-22 minutes until puffed.

Serve on its own, or with maple syrup, fruit and/or whipped cream.

Green Beans in Snail Butter

We prepared these buttery, garlicky green beans at Easter and they have been requested for Christmas as well.  Thanks to David Lebovitz's My Paris Kitchen.

Green Beans in Snail Butter

1 lb green beans, tips removed
2-4 tablespoons unsalted butter
3 tbsp minced garlic
1/2 c finely chopped fresh flat-leaf parsley
1 tsp sea salt or kosher salt
Freshly ground black pepper
Freshly squeezed lemon juice

Steam green beans until tender crisp. Drain and wrap in kitchen towel until ready to use.  (This step can be done ahead and the beans kept in the refrigerator.)

In a large skillet, melt butter over medium-high heat. Add garlic and sauté for 2 to 3 minutes being sure not to brown. Stir in the parsley, salt, and generous grinds of black pepper. Add green beans and stir until the beans are completely cooked/warmed and coated with the garlicky butter. Sprinkle a few drops of lemon juice over the beans, toss a few more times in the butter, and serve.

Crisp Lemony Roasted Potatoes

This potato recipe comes from the fabulous Ruth Reichl and her newest book - My Kitchen Year: 136 Recipes that Saved My Life.  It's a NYT bestseller and NPR calls it one of the best books of the year.  I agree.  (Last minute Christmas idea?!) Also, this technique leads to some absolutely delicious roasted tatties, and it's easy.  What's not to like?

Smashed Lemon Roasted Potatoes

2 lb baby potatoes
3 c chicken stock
Zest of 1 lemon
2 cloves garlic, smashed
Olive oil
Sea salt

Preheat oven to 400F.

Put the potatoes in a saucepan with chicken stock, lemon zest and garlic. Bring to a boil, cover and cook for 8 minutes.

Drain potatoes, picking out the lemon zest and saving it for later.

Place potatoes on an over tray and gently flatten.  Toss with olive oil and reserved lemon zest. Roast for 40 minutes, until the potatoes are crisp, golden and irresistible.

Sprinkle with sea salt.

Christmas Eve Cheese Fondue

Today was the day for the big Christmas grocery run.  But when I clicked on the link to the recipe for our now traditional Christmas Eve Crockpot Cheese Fondue (to ensure I got the right ingredients), it was broken!  I emailed the webmaster at the Calgary Herald, where the recipe was first published, and within an hour he'd saved our Christmas Eve by providing me with a copy of the recipe.  I am sharing it here so it is not lost again.  We'll be enjoying this with Hugh's caesar salad on the night of the 24th.  Easy and no fail.  Merry Christmas!

Christmas Eve Crockpot Cheese Fondue

1 clove garlic, halved 
1 3/4 cups (425 mL) dry white wine
2 cups (500 mL) shredded Emmental cheese (8 oz/250g)
2 cups (500 mL) shredded Gruyere cheese (8 oz/250 g)
1/4 cup (50 mL) all-purpose flour
Pinch each pepper and grated nutmeg

Rub inside of slow cooker with cut sides of garlic; discard garlic. Turn slow cooker to high. Cover and heat until insert is hot, about 5 minutes.
Meanwhile, in a saucepan, bring wine to a boil. In large bowl, toss together Emmental, Gruyere and flour; set aside.
Pour wine into slow cooker. Add cheese mixture by handfuls, stirring thoroughly after each addition.
Cover and cook on high until cheese is melted, about 30 to 45 minutes. 
Stir in pepper and nutmeg.

Butternut Squash Soup

This is perhaps the easiest and tastiest squash soup ever.  Thanks to Ruth Reichl's new book My Kitchen Year.  Enjoy on this beautifully crisp fall day!  (And find yourself a copy of the book too - it's lovely.)

Butternut Squash Soup

1 stalk celery
2 carrots
1 pound butternut squash
1 onion
1/2 pound waxy potatoes, peeled
olive oil 
salt

Chop vegetables.  Saute celery, carrots and onion in olive oil for approximately 10 minutes, until soft.  Add squash and potatoes, along with 2 1/2 cups water and 1-2 tsps salt.  Simmer for about 1/2 hour until it's all soft, then puree. 

Ruth recommends drizzling with olive oil and balsamic, or topping with diced apples or walnuts.

Spaghetti with Arugula Pesto

Hugh Acheson's recipe for arugula pesto from The Broad Fork is wonderful.  The kids love it and I make great batches of it, often freezing the pesto in meal sized containers to be used later for a quick pasta meal or to top homemade pizza.  Hugh's recipe calls for thinly sliced salami added at the end.  Feel free to add it if you wish.  He suggests 2 ounces.  Instead, I sometimes add roasted cherry tomatoes, or serve alongside Jamie Oliver's Mothership Tomato Salad.  Mmmmm!

Spaghetti with Arugula Pesto

Sea salt, to taste

3 tablespoons pine nuts, toasted

3 cups arugula, washed and pat dry

1 garlic clove

1 cup finely grated Parmigiano-Reggiano, plus more for shaving

½ teaspoon cracked black pepper

3 ice cubes

½ cup extra virgin olive oil

1 lemon, zest only

1 pound dried spaghetti

In a blender or food processor, combine 2 cups of the arugula, 2 tablespoons of the toasted pine nuts, garlic, grated Parmigiano-Reggiano, 1 teaspoon sea salt, pepper, and ice.  Blend on high for one minute then slowly add olive oil.  Scrape the sides of the bowl and, once the pesto is smooth, add the lemon zest, stir, and set aside.

Cook pasta in boiling salted water to al dente. Drain the pot into a colander and add the pasta right back to the pot.  While the pasta is still hot, add the pesto, the remaining 1 tablespoon of pine nuts, the remaining 1 cup of arugula and season with salt.  Combine the ingredients over low heat for about 30 seconds.

Serve with shaved parmesan and, if desired, thinly sliced salami.  Or, stir in some roasted cherry tomatoes for some colour and sweetness.  That's what I like to do.

Lime Coconut Squares

Another fabulous Lucy Waverman recipe from the Globe and Mail which we tried for the first time over the Christmas holiday.  These squares are fabulous, and quick and easy to make.  The only change I've made from the original recipe is to stipulate using unsalted butter.  If you use salted butter, you might want to reduce or omit the addition of salt.  I also think the recipe works just as well with regular unsweetened (as opposed to toasted) coconut.

Lime Coconut Squares

½ cup unsalted butter, at room temperature
¼ cup icing sugar
1 cup all-purpose flour
½ teaspoon salt

2 eggs, beaten
1 cup granulated sugar
3 tablespoons flour
1 tablespoon grated lime rind
¼ cup lime juice
½ cup toasted coconut
3 tablespoons icing sugar (optional)

Preheat oven to 350F.
Grease an 8-inch square pan and line it with parchment paper. 
Cream together unsalted butter, icing sugar, flour and salt in a bowl until blended. Pat into the pan. Bake for 20 minutes or until it turns a creamy colour.
Beat together eggs, granulated sugar, flour, lime rind and juice in a bowl until well combined. Stir in coconut. Pour topping mixture over pre-baked base. 
Bake for 15 to 20 minutes or until set. 
Sift liberally with icing sugar while still warm (if using). 
Cool in pan before cutting.

Awesome Kale Salad with Dried Cranberries and Pumpkin Seeds

Awesome and kale don't usually go together.  And I will admit that I use the word awesome here as much because this salad keeps so well as because it has a pleasant taste.  (As I type this, I'm eating it on day 4 and it's still super tasty.)  I sometimes shred kale and toss it with caesar salad dressing, which is also very good.  But when you want something a bit more straightforward, let this be your new go-to recipe.  I got the idea from the wonderful Oh She Glows website, but I've made my own variations.  And yes, I do have a dried cranberry and pumpkin seed addiction going on these days.  Enjoy!

Kale Salad with Dried Cranberries and Pumpkin Seeds

1-2 bunches destemmed kale, finely chopped (8 cups chopped)
2 large garlic cloves
juice of 1 lemon
3-4 tbsp extra virgin olive oil, to taste
1 tbsp dijon mustard
1/4 tsp fine grain sea salt
1/4 tsp freshly ground black pepper
1-2 handfuls dried sweetened cranberries
1/4 c toasted pepitas (pumpkin seeds)
1.5 tablespoons nutritional yeast (optional but good and adds protein)

Blend together:  garlic, lemon juice, olive oil, dijon, salt and pepper.  Toss with kale.  Sprinkle with cranberries, pumpkin seeds and nutritional yeast.  Toss and refrigerate.  Best if left for 1-2 days before serving.

Creamy Garlic Raw Vegetable Slaw

Here's another adaptation of a recipe from My Paris Kitchen by David Lebovitz.  It's like a good old fashioned creamy coleslaw with a hit of garlic, and you can change it up by varying the herbs or adding nuts, dried fruit or leftover roast chicken/meat.  I make the dressing in the morning and simply toss it with bags of grated vegetables (450-500 grams works) before dinner.  (If it's a weekend, I might be creative and julienne all of my own veggies for variety, but that can't happen midweek in my world these days.)  Tonight I'm serving it with Korean beef and rice.  Can't wait!

Creamy Garlic Raw Vegetable Slaw

Dressing:
1 c light mayonnaise
4 tsps red wine vinegar
1-2 large cloves minced garlic
1 1/2 to 2 tsps Dijon mustard
1 tsp freshly ground black pepper

Whisk together, cover and refrigerate for several hours.

Slaw:
6 c julienned or shredded raw vegetables (any combination of cabbage, radicchio, endive, carrots, beets, apples, broccoli, cauliflower, radishes, fennel, kohlrabi, avocados, etc)
2 tbsp chopped fresh flat-leaf parsley or other herb to taste
1 tbsp chopped chives or green onions
pepitas or other nuts (optional)
dried cranberries (optional)
leftover roast chicken/meat (optional)

Toss slaw ingredients together in a large bowl.  Toss with dressing.

Appetizer Ideas from My Paris Kitchen

My cookbook book club - Four Cooks One Book - is reviewing My Paris Kitchen by David Lebovitz right now.  You'll have to go to www.fourcooksonebook.blogspot.com about a month from now if you want to see our review of the book.  Here are a few appetizer ideas taken from the book that easily form part of a weekend lunch table.  My kids love them all.  I like the tapenade in particular, and the fish spread reminds me of a spread made by my grandfather.  As for the hummus, it's easy and a perfect basic hummus recipe; the baking soda is the secret ingredient making it a fabulous texture.

Black Olive Tapenade

1-1/2 c black olives, pitted
2 cloves garlic, peeled and minced
1 tbsp capers, rinsed and squeezed dry
1 tsp finely chopped fresh thyme, or 1/2 teaspoon dried
2 anchovy fillets
1 tbsp freshly squeezed lemon juice
1 tsp Dijon mustard
1/3 c olive oil
salt to taste

Pulse olives, garlic, capers, thyme, anchovies, lemon juice, and mustard in a food processor until they start to break down.  Add olive oil and process until the mixture forms a slightly chunky paste. Add salt to taste. Will keep for up to 1 week in the refrigerator.

Hummus

1 c dried chickpeas or 2 cups canned chickpeas (drained and liquid reserved)
1/2 tsp b soda
9 tbsp tahini
4 tsp fresh squeezed lemon juice
2 cloves garlic, peeled and minced
1 1/2 tsp salt

For dried chickpeas:
Rinse dried chickpeas, put in a large saucepan, cover with cold water and soak overnight.  Drain chickpeas and put back into saucepan with three times their volume of water.  Add b soda.Cook at a low boil for 1-2 hours with lid ajar until tender.  Remove from heat, drain and rinse under cold water, reserving the cooking liquid.  Move the chickpeas around in the colander and pick out any loose skins.
To make hummus:
Puree tahini, lemon juice, garlic and salt in a food processor until smooth.  Add chickpeas (tinned or freshly cooked) and puree until smooth.  Taste and add more salt or lemon juice to taste.  If it's too thick add some cooking water.
Serving suggestion - drizzle with olive oil and sprinkle with toasted pepitas and paprika.

Sardine Spread

1/4 c low fat cream cheese, at room temperature
3 tbsp butter, at room temperature
2 tins sardines, drained/bones removed
2 scallions, finely minced
1 tbsp capers, rinsed, squeezed dry and chopped
1 tbsp freshly squeezed lemon juice
3/4 tsp salt
1/8 tsp cayenne
Black pepper to taste

Mash together cream cheese and butter with a fork until smooth.  Add sardines and mix well.  Add scallions, capers, lemon juice, salt, cayenne and black pepper. Taste and add more salt, lemon juice, cayenne or pepper, if desired.
Cover bowl and refrigerate for at least 2 hours.  Will keep for up to 4 days. Let come to room temperature before serving.

Best Potato Salad Ever

Sometimes we work just a bit too hard to make things new or fresh or better for us.  After making this potato salad I realized that some tastes are just meant to be savoured as they are.   This is a perfect old- fashioned potato salad, recipe thanks to Bon Appetit's The Grilling Book.

Perfect Potato Salad

2 3/4 pounds medium red-skinned potatoes, peeled (about 8)
1 1/4 teaspoons kosher salt plus more
1/2 cup mayonnaise
1/4 cup sweet pickle juice from jar plus 8–10 sweet-pickle chips
1 1/2 tablespoons Dijon mustard
1 teaspoon sugar
1/4 teaspoon freshly ground black pepper plus more
5 large hard-boiled egg yolks
2 tablespoons chopped red onion
2 tablespoons chopped flat-leaf parsley
Paprika (opt)

Place potatoes in a large pot. Add water to cover by 2", season with salt, and bring to a boil. Reduce heat to medium and cook until potatoes are tender when pierced with a knife, 20–30 minutes. Drain. Place potatoes in a large bowl and let cool slightly.

Meanwhile, whisk mayonnaise, pickle juice, Dijon mustard, sugar, 1/4 tsp. pepper, and 1 1/4 tsp. salt in a small bowl for dressing.

Using a large wooden spoon, coarsely smash potatoes, leaving some larger pieces mixed with some well-mashed pieces.

Add dressing and egg yolks to potatoes and toss to coat, coarsely smashing egg yolks. Add onion and parsley; gently mix to incorporate. Season to taste with more salt and pepper, if desired, dust with paprika and decorate with pickle chips. 

DO AHEAD: Can be made 1 day ahead. Cover and chill. 

Lamb Curry

This lamb curry is a labour of love.  It takes a bit of time, but if you love a good curry, it's worth the time.  It has a rich complex flavour that only comes from the layering of good ingredients.  Serve with basmati or naan.  The recipe originated in The Splendid Table's How to Eat Weekends cookbook as a biryani but I think it's best as a simple, delicious lamb curry.

Lamb Curry

Canola oil
3-4 medium onions, thinly sliced
3-3 1/2 pounds boneless lamb shoulder cut into 1 inch cubes
8 whole cloves
8 green cardamom pods, lightly crushed
4 inch cinnamon stick, broken
1 tbsp ground coriander
1 tbsp ground cumin
1/2 tsp black pepper
1/4 tsp cayenne
1/2 tsp nutmeg
1 1/2 c lowfat (not non-fat) yogurt
2 c tinned tomatoes, with their liquid, crushed
1/2 onion, cut into chunks
6 large garlic cloves
2 1/2 inch piece of fresh ginger, peeled and cut into pieces
1/3 c salted broken cashews
1 fresh serrano chili

In a small bowl, blend together cloves, cardamom, cinnamon, coriander, cumin, pepper, cayenne and nutmeg, and set aside.
Puree onion chunks, garlic, ginger, cashews and serrano chili in food processor until it forms a paste. Coat a small saucepan with canola oil, heat over medium heat, and add ginger-garlic-nut paste.  Saute, stirring, for about 18 minutes, making sure it doesn't burn.  Adjust heat as required.  Set aside for up to 2 days.
Saute the thinly sliced onions in a little canola oil, sprinkled with salt and pepper, over medium-high heat until golden, with lots of crisp edges.
Push the onions to the edge of the pan and spread out the lamb chunks in the centre.  Reduce heat to medium.  Sear the lamb on all sides, making sure to adjust the heat so the onions don't burn.  Stir in the spice blend and cook until aromatic, about 3 minutes.
Add yogurt to the lamb, 1/2 cup at a time, simmering each addition for about 2 minutes.  Stir in tomatoes, ginger-garlic-nut paste and enough water to just cover the meat.  Simmer slowly for 1 to 1 1/2 hours, until the meat is tender and the sauce is reduced and rich tasting.

Cheesy Lentil and Rice Casserole

Casseroles are hardly fashionable these days, but they do serve a purpose.  They are a meal in one.  Serve with a salad and dinner is done.  I really enjoy this particular vegetarian casserole because you can combine all of the dry ingredients in a  large ziploc bag and then throw it together easily at the cottage.  For the meat lover, why not throw in some diced or sliced leftover sausage.  This recipe comes from the Harrowsmith cookbook.  Enjoy!

Cheesy Lentil and Rice Casserole

2 2/3 c stock
3/4 c lentils
3/4 c diced onions
1/2 brown rice
1/4 c white wine
1/2 tsp dried basil
1/4 tsp salt
1/4 tsp dried oregano
1/4 tsp dried thyme
1 clove garlic, minced
pepper to taste
1/2 lb grated cheddar cheese

Preheat oven to 350.  
Combine all ingredients except cheese.  Stir in 1/2 of the cheese, place in an ungreased baking dish and bake, covered, for 1 1/2 to 2 hours, stirring twice.
Uncover and top with remaining cheese.
Bake, uncovered, for a further 3-5 minutes until cheese is melted on top.

Lynn Crawford's Mince & Tatties

This is comfort food.  It's not fancy.  You likely won't serve it to guests.  And I think you could probably make it with less fat, but it is lovely just the way it is on a cold, rainy night.  I make it with vegetarian mince for my daughter.  Everyone loves it.

Mince & Tatties

1 tbsp canola oil
1 lb lean ground beef
2 tbsp unsalted butter
1 c finely chopped onions
1/4 c flour
3 c beef stock
2 tsp worcestershire sauce
1 c diced carrots
1 c frozen peas
salt and pepper
4 c mashed or whipped potatoes

Heat oil in a large skillet over medium-high heat.  Add beef and cook, stirring frequently, until no longer pink (about 5 mins).
Add butter and onions and cook, stirring frequently, until browned (about 10 mins).  Sprinkle flour over mixture and cook, stirring frequently, until well incorporated (about 2 mins).  Gradually stir in stock and worcestershire sauce.  Bring to a boil, reduce heat to low and simmer, stirring occasionally, until gravy has thickened slightly (about 20 mins).
Add carrots and cook until tender (about 10 mins).
Stir in peas and cook until heated through (about 2 mins).  Season to taste with salt and pepper.  Serve spooned over hot mashed potatoes.