Lamb & Butternut Squash Stew

  • 4 tsp ground cumin
  • 2 teaspoon ground cardamom
  • 2 teaspoon ground coriander
  • 1 teaspoon turmeric
  • 1 teaspoon freshly ground pepper, plus more to taste
  • Pinch of cayenne pepper
  • ½ teaspoon salt, plus more to taste
  • ¼ cup all-purpose flour
  • 1lb boneless lamb or beef stew meat, trimmed and cut into 1-inch cubes
  • 1 onion, thinly sliced
  • 2 tbsp tomato paste
  • 3 large cloves garlic, minced
  • 3 cups chicken broth
  • 1 small butternut squash, cut into 3/4-inch cubes
  • 1 14-oz can chickpeas, drained and rinsed
  • 1 tablespoon chopped fresh cilantro
  1. Combine the spices and salt in a bowl. In a large bowl, stir together 1/4 cup flour and 1.5 Tbsp of the spice mixture, add the lamb and coat well. Heat 3 tsp of oil in a large pot over medium high. Add lamb a few pieces at a time; don’t overcrowd. Turn the pieces until lamb is browned on all sides, about 5 minutes per batch; add a teaspoon of oil as needed between batches.
  2. Remove the lamb and set aside. Add oil and onion to the pot. Cook until soft, then stir in tomato paste and garlic. Stir in remaining spices. Stir in the lamb. Stir in the chicken broth and bring to a boil, then reduce to a slow simmer. Cover and cook until the lamb is tender, about 45 min – 1 hour. Stir in the squash and chickpeas and cook, covered, for 10 minutes.
  3. Stir 3 tablespoons of the cooking liquid into 2 tablespoons of flour to make a smooth paste. Stir the paste into the stew and cook until the broth thickens and the squash is tender, about 10 minutes longer. Add salt and pepper to taste. Divide among 4 bowls, garnish with cilantro and serve.

Seafood Cioppino

  • 2 tablespoons olive oil
  • 2 onion, thinly sliced
  • 1 pound leeks, ends trimmed, halved lengthwise and sliced diagonally ½-inch thick
  • 4-5 cloves garlic, pressed or minced
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon saffron threads, toasted and crushed
  • 1 cans fire roasted, diced tomatoes
  • 1 can tomato sauce
  • 1.5-2 cups dry white or red wine
  • Seafood bullion (for 3-4 cups of liquid)
  • Bouquet garni bullion (1)
  • 4 to 6 ounces large shrimp (16 to 20 count per pound), shelled and deveined
  • 1/2 pound large scallops
  • 2 tilapia filets, cut into 1½-inch pieces
  • Other seafood

1. In a large, heavy-bottom sautée pot heated over medium-high heat, add the oil and saffron. Bloom saffron, then stir in the onions, leeks, garlic, pepper. Cook, stirring frequently, until the onion is translucent and the herbs are fragrant, 6 to 8 minutes.

2. Stir in the wine and bullion cubes, scraping up brown spots. Add tomatoes, tomato sauce. Simmer gently, uncovered, to develop the flavors, 30 to 45 minutes. The cioppino base can be made ahead of time to this point; remove from heat, cover and refrigerate up to one day (reheat before continuing).

3. To the pot, add the shrimp, scallops and fish. Cover and simmer gently just until the fish and shellfish are firm and opaque, about 10 minutes. Uncover the pot and remove from heat.

If adding mussels or clams, sautée steam in wine/water mix in a separate skillet until open. Discard cooking water.

Creamy skillet penne

  • 1 tablespoon olive oil
  • 10 ounces sliced mushrooms
  • 1 shallot, minced
  • 6 garlic cloves, minced
  • 1⁄2 cup dry white wine
  • 3 1⁄2 cups water
  • 1 mushroom bullion
  • 1 cup heavy cream
  • 8 ounces penne
  • 1 lb asparagus, trimmed and cut into 1 inch lengths
  • 1⁄2 cup grated parmesan cheese (optional)
  1. Heat the oil in a 12-inch nonstick skillet over med-high heat until shimmering.
  2. Add in white mushrooms and ½ teaspoon salt; cook until mushrooms are browned, about 8 minutes.
  3. Stir in shallots; cook until shallot has softened, about 1 minute.
  4. Stir in garlic and cook until fragrant, about 30 seconds.
  5. Stir in wine and simmer until almost dry, about 1 minute.
  6. Stir in the water, bullion, cream, and penne; increase heat to high and cook, stirring often, until penne is almost tender and liquid has thickened, 12-15 minutes.
  7. Add in asparagus and cook until tender, about 3 minutes.
  8. Take pan off heat; stir in cheese and season with salt and pepper to taste; serve.

Seafood taco seasoning

  • 1 1/2 teaspoons paprika
  • 1 1/2 teaspoons brown sugar
  • 1 teaspoon dried oregano
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground red pepper

For 2 fish fillets or 16 shrimp

Mushroom Shepherd’s Pie

Filling:

2 tablespoons (30 ml) olive oil
1 large onion, diced
2 large carrots, diced
3 garlic cloves, minced
2.75 lb fresh mixed mushrooms, cut into 1/2 inch chunks
1/2 tsp dried thyme, ground or chopped fine
2 tablespoons red or white wine
1 tablespoon tomato paste
2 tbsp flour
1/2 cup – 1 cup (235ml) mushroom stock

Potato Lid:

1 pound russet potatoes, peeled and cut into larger 1-inch chunks
1 pound parsnips, peeled and cut into 1/2 inch chunks
6 Tbsp (85g) unsalted butter, cut into 1-inch chunks
1/2 teaspoon kosher salt, plus more to taste
freshly ground black pepper
1/4 cup (55g) crème fraîche or sour cream
1/2 cup (118ml) milk, if necessary to get desired texture
chopped parsley, to top (optional)

 

Prepare the lid: Place the potatoes and parsnips in a medium pot, and cover them with a couple inches of salted water. Bring to a boil, and then simmer over medium heat for 12-15 minutes, until both are easily pierced in the center with a knife. Drain, scoop into a bowl and mash with a fork or potato masher. Add the butter, salt and pepper and stir. Add the crème fraîche and milk and stir to combine. If the potato mixture is thicker than you’d like and would be difficult to spread, add more milk, 1 tablespoon at a time. Taste and adjust the seasoning as needed.

Heat the oven to 400 F.

Cook the vegetables: In a large pan (4-quart, or an 11-inch deep skillet or braiser) heat the olive oil over medium heat. Add the onion, carrots, pinch of salt and pepper, and sauté until the vegetables begin to brown ever so slightly, about 10 minutes. Add the garlic and cook for 1 minute more. Add the fresh mushrooms, a pinch of salt, fresh thyme, and increase the heat to high, cooking the mushrooms until they brown and soften, releasing their juices, about 5-10 minutes. Sprinkle with flour and cook 1 minute.

Add the sherry and scrape up any stuck bits. Add the tomato paste, and stir to combine. Add the stock slowly, stirring (start with 1/2 cup stock and add more if mixture seems to dry). Simmer over medium heat until mushrooms are coated in a thick sauce. Taste and season with additional salt and pepper if desired.

Bake the pie: In an oven-safe 2-3 quart baking dish, scoop the mushrooms into an even layer. Top with potato mixture, using the back of your spoon to spread it evenly over the top, all the way to the edges to form a seal. Bake for 25-30 minutes, until lightly browned on top. Garnish with additional thyme and parsley, if desired.

Dutch Pancake

  • 3 eggs
  • ½ cup flour
  • ½ cup milk
  • 1 tablespoon sugar
  • Pinch of nutmeg
  • 4 tablespoons butter
  1. Preheat oven to 425 degrees.
  2. Combine eggs, flour, milk, sugar and nutmeg in a blender jar and blend until smooth. Batter may also be mixed by hand.
  3. Place butter in a heavy 10-inch skillet or baking dish and place in the oven. As soon as the butter has melted (watch it so it does not burn) add the batter to the pan, return pan to the oven and bake for 20 minutes, until the pancake is puffed and golden. Lower oven temperature to 300 degrees and bake five minutes longer.
  4. Remove pancake from oven, cut into wedges and serve at once topped with syrup, preserves, confectioners’ sugar or cinnamon sugar.

Quinoa & Vegetable Stew

Ingredients

  • 2 tablespoons olive oil
  • 1 medium-size onion, chopped
  • 2 red bell peppers, cut into small cubes
  • 5 garlic cloves, minced
  • 1 tablespoon paprika
  • 2 teaspoons coriander
  • 2 teaspoons cumin
  • 6 cups vegetable broth
  • 1 pound sweet or red potatoes, cut into small cubes
  • 1 cup white quinoa, washed thoroughly
  • 1-2 cup fresh or frozen corn
  • 1-2 cup frozen peas
  • 1 cup frozen pearl onions
  • 1 (14 oz. ) can diced tomatoes
  • 1 avocado, cut into small cubes
  • handful of fresh cilantro
  1. Heat olive oil in a Dutch oven (or any other large, heavy bottom pot). Add in the onion and bell pepper. Cook, stirring frequently, until translucent, 7-8 minutes.
  2. Stir in the garlic, paprika, coriander, and cumin. Cook, stirring constantly for 30 seconds or so.
  3. Add in the broth, tomatoes and potatoes. Bring it to a boil. Turn down the heat to medium-low and let it simmer 10-12 minutes.
  4. Stir in the quinoa and let it simmer for 8-10 minutes until both the potatoes and quinoa are cooked.
  5. Stir in the frozen vegetables and let it simmer for 5 minutes.
  6. Ladle it in large bowls and garnish each bowl with avocado and cilantro before serving.