Category Archives: main courses
The lamb I made according to my Weeknight Rack of Lamb Recipe–hands down the easiest, tastiest rack of lamb recipe you’ll come across. The special part of this that will make you feel extra good after eating is all the delicious vegetables. I took a smorgasboard of what I had in the refrigerator–you can do the same–and cut, washed, and blanched (cooked in salted, boiling water for a few brief minutes) all of it. I then dressed it while still warm with excellent, buttery Spanish olive oil, salt, pepper, and lemon zest. Get creative!
Warm Winter Vegetable Salad Recipe
1 sweet potato, cubed
1/2 head romanesco or cauliflower (or 1/4 head of each), cut into small pieces
1.5 C sugar snap peas, trimmed and cut in half
2T kosher salt (for boiling water)
zest of 1 lemon
1T olive oil
Bring a pot of water to boil and add 2T kosher salt. Add the sweet potato, cooking for 90 seconds. Add the cauliflower/romanesco, and cook for 60 seconds more. Add the snap peas, and cook an additional 30 seconds. Drain all well, and serve with olive oil and lemon zest on top.
A new favorite, this can be prepared ahead and cooked on a weeknight, it’s healthy and chock-full of vegetables and lean protein. I clearly was lazy in peeling my peppers, but we didn’t mind a bit of charred skin here and there.
Shrimp Stuffed Poblano Peppers with Tomato-Red Pepper Sauce Recipe
Serves two for main course
The Peppers & Filling
4 poblano peppers, charred over a flame and peeled or cooked at 400 degrees for 15 minutes and peeled
3/4 lb shrimp, peeled and chopped roughly
2 cloves garlic, minced finely or mashed
2 T fresh cilantro and/or basil, chopped
1/4 red bell pepper, chopped finely
1/2 tsp ground cumin
3/4 tsp sea salt
Combine all but the peppers in a bowl, and stuff the peppers with the mixture, closing them again as best you can. Bake in oven at 350 for 8-11 minutes, depending on size of the peppers. Shrimp will be completely white and pink when done.
For the Tomato-Red Pepper Sauce
1 large red bell pepper, roasted at 400 degrees, peeled, seeds removed and tossed into a blender
2 ripe, never refrigerated roma tomatoes or one small can peeled roma tomatoes or chopped tomatoes
2 cloves garlic, chopped
1 tsp chili flakes or equivilent
4 small-medium shallots, chopped finely
2 tsp coconut oil or other cooking oil
In a sauce pan, warm the coconut oil and add the shallots and chili flakes, cooking until shallots begin to go limp. Add the garlic and chili flakes, followed immediately by the tomatoes–slice thinly the tomatoes and add to the pan, cooking at medium heat until they are falling apart, about 20 minutes. Add it all to the blender with the roasted pepper and puree. It will likely be thicker than soup; you can thin it with vegetable or chicken stock, or serve it thick under the cooked peppers.
My new favorite party food! I whipped up a small batch of these a week ago as a cozy dinner for two, and last night I served them as host to a St.Louisan reunion over the Cardinals-Giants game at my home; they were a bit hit, and I know they will be for you too.
Sherry Cream Sauce Recipe
Makes about 3 cups of sauce
3 fresh, ripe, never refrigerated roma tomatoes sliced thinly or 1 small can roma tomatoes, peeled
4 cloves garlic
1-2 tsp chili flakes or chopped dried chili
5 medium-large shallots, diced roughly
1 cup good Spanish sherry (olarosa, etc)
1 cup homemade chicken stock, or whatever the next best thing you can find is
2 bay leaves
salt and pepper to taste
In a large sauce pan or small coquette, warm about 1-2 T olive oil at medium heat. Add the diced shallots, dry chili, and garlic. Cook until color is changing and shallots are becoming limp, about 5-8 minutes. Add the remaining ingredients, and simmer for 15-45 minutes, depending your hurry. Remove the bay leaves and puree at least 1/2 of the mixture (or all of it) in a blender or with a blending stick. Return to the pan and continue to keep heated on low if not serving immediately, or store for later at this point.
Lamb & Pork Albondigas (meatballs) Recipe
Makes about 30 1-inch meatballs
1 lb ground lamb
1 lb ground pork
2 tsp smoked paprika
1 tsp ground coriander
1 tsp ground cumin
2 tsp salt
4 T (1/4 Cup) buttermilk, almond milk, or milk
4 T (1/4 Cup) thinly diced white bread or other bread (I used a completely grain free cashew based bread that I make myself)
Combine bread, milk, and spices, stirring gently. Add remaining ingredients and mix well, then forming the mixture into 1 1/2 inch meatballs and placing on foil, parchment, or whatever item can hold the raw meatballs. In a large skillet (such as a 12″ cast iron), warm coconut oil or another high-heat oil at medium high heat. Cook the meatballs without moving them for the first few minutes as to form a caramelized crust on one side, then flip them over to ensure they cook through without burning. You may need to do this in batches.
Serve the sauce over the meatballs family style or in individual bowls. It is ok to store the meatballs in the sauce for later use, however, they will lose any crispy coating they have developed from the cooking process.
I was craving some vegetables this morning and remembered I had a beautiful Wakefield cabbage in the fridge–I unpacked it from my CSA box from Eatwell Farms last Thursday and noticed how soft and supple its leaves were, and its unusual pear shape. I don’t think I’ve had this variety before–it’s a pale, bearess lime type of green with a pointed top. The green garlic and eggs in this recipe are also from Eatwell.
The bowl in the photos above is my favorite at the moment, for everything from a meal of strawberries & cashew cream to soup to salad and beyond. It’s from Art & Manufacture on Etsy, and she shipped super quickly!
Coconut Cabbage and Eggs Recipe with Green Garlic
3-4 large cabbage leaves (tender Wakefield if you can find it), sliced very thinly
1 stalk green garlic or 2 scallions or 1 spring onion, sliced thinly
1/4 C fresh English peas, shelled (I bought 5 lbs from Mariquita Farms recently!)
1/3 C coconut milk or Spicy Lemon Coconut Sauce
2 eggs, whisked
2 tsp olive oil
1 Tbsp parsley, chopped
Optional: 1/2 Jalapeno or other hot, small pepper chopped finely
Heat a pan to low heat and add 1-2 tsp olive oil. Add the green garlic (or scallion/spring onion) and cook until beginning to lose shape, a few minutes. Turn the heat to medium high and add the cabbage, stir, and add a generous pinch of sea salt. Cook 2-3 minutes until cabbage begins to wilt.
Add the coconut milk, peas, and the pepper if using, and cook until cabbage is totally wilted, about 4 minutes. It will still have texture. Reduce heat to medium and add the scrambled eggs.
Chop the almonds (mine were soaked and sprouted) while the eggs cook, stirring the egg and cabbage mixture occasionally. When eggs are cooked, it is finished. Top with parsley and lightly mix, and finally the almonds.
This is painfully easy; it’s shamelessly stolen from artist Joanne Ruggles who treated a whole gaggle of us to it on New Years Eve this year. I’ve been making it every few weeks since–I even took a cooler pack of lamb with the ingredients up to Orr Hot Springs and made lunch out of it on a weekday–after which several people who saw me preparing it in their wonderful kitchen asked me for the recipe. Yeah, that good!
Easy Weeknight Rack of Lamb Recipe
Rack of Lamb, however much you want, trimmed of fat (this is important! slice that stuff off or you’ll be gnawing on it)
Montreal Steak Seasoning shamelessly purchased from Costco (Yeah, I know. This is a serious tangent from this blog).
Oven, 400 degrees. Slather that trimmed lamb with mustard, even the bones. Generously coat it in the steak seasoning. Throw it on some foil and put it in the oven for about 20-35 minutes, until medium or medium rare. If you like your lamb more cooked than that then you don’t deserve to make this.
Serve it with anything! A big salad, some couscous, zucchini, asparagus, sauteed chard or spinach..Whatever!