Another Run At Orzo Inventory Reduction - One Pan Chicken, Spinach and Orzo Skillet Dinner

Who doesn't love a one pot meal? This is a lovely, Springtime dish with all your fresh veggies included! The original recipe was a tad bland-looking, with no aromatics, and no spices except for crushed red pepper. I jazzed it up by adding garlic, thyme, oregano, and some fresh parsley and cooked the orzo in chicken stock for more flavor.

French bread would go nicely with this dinner.

Mangia!

Chicken, Spinach and Orzo Skillet Dinner

Adapted from Cooking Light

1 pound skinless, boneless chicken breast halves, cut into bite-sized pieces

8 cups water or chicken stock

12 ounces uncooked orzo

2 cups chopped tomato (about 2 medium)
1 15 ounce can crushed tomatoes with juices

2 teaspoons no-salt-added tomato paste
2 to 3 garlic cloves, minced

1/2 teaspoon salt

1/2 teaspoon crushed red pepper

1/4 teaspoon black pepper
1 teaspoon dried thyme leaves
2 teaspoons dried oregano
1/2 cup fresh Italian parsley, chopped

3 cups baby spinach leaves

3 ounces feta cheese, crumbled (about 3/4 cup)

Heat a nonstick skillet over medium-high heat. Add chicken. Sauté 6 minutes, turning to brown all sides. Remove chicken from pan; keep warm.

Bring 8 cups water to a boil in a large saucepan. Add orzo; cook 8 minutes or until orzo is al dente. Drain in a colander over a bowl, reserving 1/4 cup cooking liquid.

Add reserved cooking liquid, chopped tomato, tomato paste, garlic, herbs, 1/2 teaspoon salt, and peppers to skillet; bring to a boil and reduce to a simmer. Cook for 20 to 30 minutes to allow flavors to meld. Add chicken, pasta, parsley and 3 cups spinach leaves, stirring until spinach wilts. Remove from heat; sprinkle with cheese.

Steak With Orzo and Stroganoff Sauce

Arrived at the last package of the Buy 1 Get 2 Free steaks! I was surfing for some ideas for orzo, having for some reason 4 boxes of it. I like orzo, but what was I thinking??? I think they actually traveled with me from San Diego. I have a vague recollection of a sale on Barilla pasta. $1 a box?

I would not have thought up making a sort of Beef Stroganoff with orzo instead of egg noodles. But boy, was this a yummy call. We did also have egg noodles on hand, as I was recently informed about a lack in tending to a proper pantry inventory by The Colonel. One must always have egg noodles on hand. Ok, done.

The Colonel does have certain rules. Just trying to remember the condiments used with specific types of sandwiches alone makes me think I'm losing my short term memory sooner than expected. But egg noodle inventory level? That's easy - just a One Out, One In exercise.

This recipe was from Woman's Day. I'd suggest the Recipe Editor maybe needs some help because the recipe literally called for "1 small onion", "1 package cremini mushrooms", and "1/2 cup Italian Parsley" with no instruction as to how to prep for cooking. Just toss that bunch in, boys, and follow with the onion! I like to have lots of sauce so I added some stock to the orzo cooking liquid and added a bit of flour as a thickener. Also, some sherry!

This is just good, meaty, saucy, pasta-y comfort food. I served it with some cute multi-colored carrots, steamed and tossed with butter and chopped parsley.

Mangia!

Steak With Orzo and Stroganoff Sauce

Adapted from Woman's Day

1 package orzo

3 tbsp. olive oil

½ c. fresh flat-leaf parsley, chopped

1½ lb. flank steak (I used petite sirloin from the BIG SALE)

½ tsp. paprika

kosher salt

Pepper

1 large onion, cut in half and thinly sliced into half moons

1 tablespoon flour
1 package small white or cremini mushrooms, sliced

¼ cup dry white wine
1/2 cup beef stock
1 tablespoon sherry
3/4 cup sour cream

1 tsp. Dijon mustard

DIRECTIONS

Cook the orzo according to package directions. (I used beef stock rather than plain water) Drain, return to the pot and toss with 1 Tbsp oil and half the parsley.

Heat a deep saute pan over medium high heat and add 1 tablespoon of the oil. Season the steak with the paprika and 1/2 teaspoon each salt and pepper and cook, 2 to 3 minutes per side for medium rare. Transfer to a cutting board and let rest for 5 minutes before thinly slicing.

While the steak is cooking, heat 1 tablespoon oil in a large skillet over medium heat. Add the onion and cook, covered, stirring occasionally, for 4 minutes. Sprinkle with flour and cook for another couple of minutes to take away the raw flour taste.

Increase heat to medium-high. Add the mushrooms, remaining tablespoon oil and 1/2 teaspoon each salt and pepper and cook, tossing occasionally, until golden brown and tender, 6 to 7 minutes.

Add the wine, stock and sherry and cook for a few minutes. Stir in the sour cream and mustard just to combine; remove from heat and stir in the remaining parsley. Serve the steak with the orzo and spoon the mushroom sauce over the top./

Freekeh - The Other Mediterranen Grain - Mediterranean Freekeh Salad With Petite Sirloin Steak

The store ran an ad last week for Buy 1 Get 2 Free petite sirloin steak. I thought I read that wrong. Isn't it supposed to be BOGO? Let's take advantage of this before they realize their mistake!

I picked up three packages, each with 5 pieces of steak. The price ranged from $19 something to $20.52 or so, therefore it appeared the deal was three packages for $20.52. I was excited, but knew I'd need to come up with some menus that weren't just steak and side.

I led off with this dish, which is a take on Tabbouleh, but with freekeh instead of bulgur. Freekeh to me is like a combination of bulgur and barley. It has the great grain flavor of bulgur but with a slightly chewy texture like barley.

I also found a recipe for steak with orzo and stroganoff sauce. I have a lot of orzo for some reason. That's for later.

Mangia!

Freekeh Tabbouleh

1 cup freekeh, cracked or whole

2 1/2 cups water or chicken stock

1/4 cup olive oil

1 TB lemon juice

1/4 cup minced fresh parsley

2 TB minced fresh mint

1/4 cup minced fresh basil

3 scallions, trimmed and chopped

1/2 pint cherry or grape tomatoes, quartered

1 cucumber, peeled and chopped

Sea salt and freshly ground black pepper, to taste

Add 1 cup of freekeh to 2 and a half cups of water and boil on the stove for 15 minutes or until your freekeh is ready.  Cool to room temperature then toss with the olive oil and lemon juice.  Add chopped vegetables and fresh herbs.  Season to taste with salt and pepper.  Toss well.  Serve at room temperature.

Grilled Mediterranean Petite Sirloin

1 pound petite sirloin fillets, ½ inch thick

3 tablespoons olive oil

2 tablespoons lemon juice

2 cloves garlic, minced

1 teaspoon crushed red pepper

2 teaspoon dried oregano

Salt and pepper

Combine all ingredients except steak. Marinate steak for two hours. Grill using a stove top grill pan or a charcoal grill on medium high heat for 2 to 3 minutes a side for medium rare. Slice thinly against the grain. Arrange on salad.

Slow Cooker BBQ Boneless Beef Round Country Style Ribs On Onion Rolls With Chile Butter Corn on the Cob

The Used Meat aisle was again good to us. I had never prepared boneless beef round country style ribs before. It turns out they're just luscious pieces of beef that were close to the bones (for the best flavor!). They lend themselves well to slow cooking and good old fashioned barbecue sauce. It's alos getting to be fresh corn season and it seemed time to have some butter dripping down our chins.

Store bought cole slaw and onion rolls round this meal out.

Mangia!

Barbecue Sauce

Adapted from Food Network

2 cups ketchup

1 cup water

1/2 cup apple cider vinegar

5 tablespoons light brown sugar

5 tablespoons molasses

1 medium onion, minced

3 garlic cloves, minced or pureed in a food processor with the onion and lemon juice

2 tablespoon lemon juice

1/2 tablespoon fresh ground black pepper

1/2 tablespoon onion powder

1/2 tablespoon ground mustard

1 tablespoon Worcestershire sauce

In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, for 30 or 40 minutes.

Slow Cooker Boneless Beef Round Country Style Ribs

2 1/2 pounds boneless beef round country style ribs

Barbecue Sauce

Put beef in slow cooker along with enough sauce to cover. Cook on Low for 6 to 8 hours or until fall-apart tender. Remove beef from cooker and pull apart with two forks. Return to the cooker to mix with sauce and keep warm.

Chile Butter Corn on the Cob

6 ears corn on the cob, husks and silk removed

1 stick butter, softened at room temperature

1 heaping tablespoon chili powder

1 teaspoon ground oregano

1 teaspoon cumin

1 teaspoon salt

Ground pepper

1 garlic clove, minced

Mix butter, seasonings and garlic with softened butter. Place in fridge until ready to serve.

Prepare grill or stove top grill pan to medium hot heat. Grill corn turning every few minutes until lightly charred on all sides (we like a darker char). Serve with the butter

Easy Weeknight Dish #2 - Lemon Pork Chops With Snap Pea and Tomato Quinoa Salad

I've been on a sort of quinoa salad roll lately. I love the bite and versatility of quinoa and the red version has a lovely color. It takes to dressings so well and I usually cook it in broth rather than plain water for extra flavor.

This is an easy dish that comes together in about 30 minutes, although you could let the pork marinate longer or even overnight.

Mangia!

Lemon Pork Chops With Snap Pea and Tomato Quinoa Salad

Adapted from Southern Living

6 (1/2-inch-thick) bone-in center-cut pork rib chops (about 4 lb.)

Lemon-Garlic Vinaigrette*

2 teaspoons lemon zest

1 garlic clove, minced

1 teaspoon dried oregano

Ground pepper

1 3/4 teaspoons kosher salt, divided

6 tablespoons olive oil, divided

1 1/2 cups uncooked quinoa

4 cups chicken stock

1 (8-oz.) package fresh sugar snap peas

1 ½ cup grape or cherry tomatoes, sliced in half

1 garlic clove, sliced

1/3 cup loosely packed fresh flat-leaf parsley leaves

1/4 cup chopped dry-roasted almonds

Combine lemon zest, minced garlic clove, oregano, 1 teaspoon salt and some ground pepper to taste.  Brush some of the Lemon Garlic Vinaigrette lightly on both sides of the pork, reserving most of it for the salad. Rub pork chops with lemon/garlic/oregano seasoning. Sear half of pork in 2 1/2 Tbsp. hot olive oil in a large skillet over medium-high heat 4 to 5 minutes on each side or until browned and cooked through. Keep pork warm on a wire rack in a 200° oven. Repeat procedure with 2 1/2 Tbsp. olive oil and remaining pork. Wipe skillet clean.

Bring quinoa, 1/2 tsp. kosher salt, and 4 cups water to a boil in large saucepan over high heat. Cover, reduce heat to medium-low, and simmer 8 to 10 minutes or until tender; drain. Return to saucepan; cover. Let stand 10 minutes.

Cut sugar snap peas in half crosswise. Heat remaining 1 Tbsp. olive oil in skillet over medium-high heat; cook peas in hot oil 1 minute or until bright green and tender. Sprinkle with remaining 1/4 tsp. salt. Add garlic and tomatoes; sauté 1 minute. Remove from heat.

Lemon Garlic Vinaigrette

Juice of two lemons
1/4 cup olive oil
1 to cloves garlic, minced

Combine ingredients.

Easy Weeknight Dish #1 - Baked Hoisin Chicken Drumsticks With Asian Red Quinoa Salad

Hoisin sauce is the barbecue sauce of China. I use it in many marinades and also by itself. This is an easy weeknight dish that comes together in less than 45 minutes with prep time. The quinoa can be cooked while the chicken is in the oven. You could also marinate the chicken overnight.

Mangia!

Baked Hoisin Chicken Drumsticks

1 1/2 lbs chicken drumsticks

2 tablespoons Hoisin sauce

1 tablespoon soy sauce

1 teaspoon rice wine vinegar

1 teaspoon sesame oil
1 teaspoon grated ginger
1 garlic clove, minced

1 dash sriracha

Ground pepper

2 tablespoons White or black sesame seeds
2 green onions, chopped

Preheat oven to 400F.

Combine the chicken with Hoisin sauce, soy sauce, vinegar, sesame oil, sriracha and pepper. Transfer the chicken to a baking tray lined with aluminum foil, bake for 30-35 minutes or until the inside of the chicken is thoroughly cooked and no longer pink. Turn on broiler and broil for 1-2 minutes to brown the surface.

Remove from oven, sprinkle with sesame seeds and green onions and serve immediately.

Asian Red Quinoa Salad

1 cup quinoa

1 red bell pepper, chopped

1 cup snap peas, cut in half

6 green onions, chopped
1 jalapeno, chopped
1 can sliced water chestnuts

4 teaspoons fish sauce

3 limes, juiced

2 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon freshly grated ginger
1 clove garlic, minced

1 teaspoon sriracha

pinch of red pepper flakes

½ cup chopped cilantro

Cook quinoa according to package directions, allow to cool to room temperature. Combine fish sauce, lime juice, soy sauce, sesame oil, grated ginger, garlic, sriracha and red pepper flakes.  Combine quinoa, vegetables and dressing in a bowl. Top with cilantro.

Indian Feast Night - Home-style Tandoori Chicken, Red Lentils With Cumin And Scallion, Peas With Cumin and Mustard Seeds and Raita

It was about time for Indian food night! There's a woman in the neighborhood who walks every day wearing the most beautiful saris. Every time I see her I think, hey, where does she live? I bet she dries her saris on the patio, and wouldn't miss one or two.

No, of course that's not what I think. Instead it's, hey, Indian food night time! Because these days, food holds way more interest for me than clothes. It's hard to think about a lot of clothes when it's 90 degrees out heading toward 100.

None of these recipes is very difficult, although doing them all takes some time. The only slightly unusual spice in the menu is garam masala powder, which is becoming more common at grocery stores. You can substitute vegetable oil for the ghee.

I asked The Colonel what his favorite Indian food was and he said that red chicken. Tandoori chicken.

This Tandoori-style chicken is cooked in a very hot oven because who has a tandoor? I understand that many small Mom and Pop Indian places may not have them anyway. Be sure to use your stove top vent and turn fans on because the dish does smoke. I set the smoke alarms off twice! You may marinate for as little as 6 hours, but the dish will be better if you start to marinate a day ahead of cooking. You can use red and yellow food coloring to replicate the look of a restaurant dish, but I don't bother.

I go a little heavier with the garlic for the chicken, adding about 3 cloves. I also love the fried scallions in the lentil dish so I double that. You'll want to use the food processor to puree the ingredients for the marinade.

A chaunk or tarka is added at the end of cooking for many dal (lentil or pulse) dishes and there are many variations for this fried flavor bomb. In Jaffrey's tarka for Tarka Massor Dal, it is thinly sliced scallions fried in ghee into which whole cumin seeds have been added. It's amazingly simple and so gloriously flavorful!

The tarka in the pea dish is the background taste of whole cumin and mustard seeds, with a lovely tomato cream sauce flavored with chiles, cilantro and garam masala.

Serve with store bought naan bread and cilantro chili chutney if desired. To me, the chutney really makes the whole thing that much more wonderful, although it is a little work.

All recipes courtesy of or adapted from Madhur Jaffrey, from Spice Kitchen, World Vegetarian and From Curries to Kebabs.

Mangia!

Tandoori-style Chicken Drumsticks

2 1/2 pounds chicken drumsticks, thighs, or breasts, or combination
1 teaspoon salt
1 to 2 juicy lemons
15 ounces plain yogurt
1 small onion, peeled and quartered



3 cloves garlic
1 inch piece fresh ginger , peeled and quartered
1 fresh hot chili, seeded if you want to tone down heat, then roughly chopped
2 to 3 teaspoons garam masala

Optional:
3 tablespoons yellow food coloring mixed with  1/2 to 1 1/2 red food coloring

If using breasts, cut in 4 pieces. cut long slits in each side of the meat. Do not start at edges and go deep enough to reach the bones. You are creating a "pocket" for the marinade to reach into deeply. Spread the chicken pieces out on large platters. Sprinkle with half the salt and juice of one lemon over the pieces. Lightly rub the salt and juice into the slits. Turn the chicken over and do the same with the remaining salt and lemon. Set aside for 20 to 30 minutes.

Combine the remaining ingredients except food coloring in a food processor and blend until you have a smooth paste. Put in a bowl large enough for the chicken.

If using food coloring, brush the chicken pieces after their salt and lemon juice wait on both sides. Add the chicken to the bowl with the marinade and  mix well, making sure marinade goes into slits. Cover and refrigerate for 6 to 24 hours.

Heat oven to its highest temperature. Take chicken pieces out of the marinade and shake off as much of it as possible. Arrange chicken in a shallow baking pan in a single layer. Bake for 20 to 25 minutes or until just done.

Peas with Cumin and Mustard Seeds - Malaidar Matar

1/4 teaspoon sugar

1/2 teaspoon ground cumin

1/2 teaspoon ground garam masala

3/4 teaspoon salt

1/4 - 1/2 teaspoon cayenne pepper

1 tablespoon tomato paste

3/4 cup heavy cream

1 tablespoon lemon juice

2 tablespoons chopped green coriander (cilantro)

1 fresh long green hot chili or 1/3 jalapeño, finely chopped

4 cups shelled fresh peas or frozen, defrosted under warm water and drained

3 tablespoons vegetable oil

1/2 teaspoon cumin seeds

1/2 teaspoon brown mustard seeds

Method:

Combine the sugar, ground cumin, garam masala, salt, cayenne pepper, and tomato paste. Slowly add 2 tablespoons water, mixing as you go. Add the cream slowly and mix. Put in the lemon juice, green coriander, and chili. Mix again and set aside.

If the peas are fresh, drop them into 4 cups of boiling water and cook until just barely done. Drain.

Heat the oil in the a large frying pan over medium-high heat. When hot, put in the cumin and mustard seeds. As soon as the mustard seeds begin to pop (this takes just a few seconds), add the peas. Stir and sauté for 30 seconds. Add the cream sauce. Cook over high heat for about 1 1/2 minutes, or until the sauce has thickened, stirring gently as you do so.

Red Lentils with Cumin and Scallion - Tarka Massor Dal

1 cup red lentils, picked over and washed  in several changes of water and drained
1/4 tsp turmeric
1 tsp salt
2 tbsp ghee, or vegetable oil
1 tsp whole cumin seeds
2 bunch scallions, cut into fine slivers all the way up the green section
1/4 tsp cayenne pepper

Put lentils and 4 cups of water in a heavy pot and bring to a boil. Add the turmeric and stir once. Watch at this stage because it tends to foam over and you get yellow turmeric foam all over the place. Partially cover, and turn heat to low, and simmer gently for  40 to 50 minutes. Add salt, set aside and keep warm.

Put the ghee in a frying pan and heat over medium high heat. When very hot, add the cumin seeds and let them sizzled for about 10 seconds. add the scallion slivers. Stir and fry until scallions start to turn brown at the edges. Take the pan off the heat and stir in the cayenne. Pour the contents into the lentils and stir to combine.

Cucumber and Mint Yogurt Raita

2 cups plain Greek Yogurt (I take regular yogurt and line a sieve with a couple paper towels, place it over a bowl, add the yogurt and let it drain for a few hours. This leaves the yogurt very thick without the cost of Greek yogurt. You want thick yogurt to start because the cuke will add a lot of moisture even with draining)
1 medium cucumber (Jaffery doesn't use this much, but I like the extra crunch)
1/2 cup chopped fresh mint
1 garlic clove, finely minced and mashed
2 tsp ground cumin
Salt to taste

Peel the cucumber and shred using a box grater. Line a sieve with a couple paper towels, place it over a bowl, transfer the grated cucumber to the sieve, and let it drain for about 30 minutes. Press the cucumber into the towels to try to squeeze out a good amount of the liquid. Mix together all the remaining ingredients and add the cucumber, stirring to combine.

Cilantro Chili Chutney

2 bunches fresh cilantro, lower stems and roots cut off
1 fresh, hot chili, coarsely chopped, and seeded if you want to tone down the heat
1 1/2 tablespoons lemon juice
1/2 teaspoons salt
1/2 teaspoon ground cumin
Ground black pepper

Combine all ingredients in a blender. Blend, pushing down with a rubber spatula several times until you have a paste. You will have to keep stopping and scraping down the sides probably 7 or 8 times until finished. Do the work; it's worth it.

Using Up The Used Meat Inventory - Slow Cooker Beef Chili

We had several packages of assorted beef from the Used Meat section, including some tri tip pieces and some round steak. Time for chili!

The Colonel has definite ideas about chili. It should not have beans. Chili Lovers throughout the nation and world often have strong opinions on the Bean/No Bean divide. Those who say Texas Chili never has beans are contradicted by people who say Texas Chili can have beans, get over it! Is it Chile con carne, or Chile con carne y frijoles? 

During a throwdown on the subject by Lifehacker, a fellow mused:

The half of me that's Mexican cannot comprehend chili without beans. What would that be? A slurry of well-spiced sadness? Then I remember that chili as a condiment, say on your dogs and your fries, is indeed very often beanless with no loss of enjoyment. We must bridge this cultural bean gap!

Chili-like dishes were served by the Aztecs and other indigenous people, and in their world, beans were one of the Grand Trio of food crops: Beans, corn (maize) and chiles. Since protein was mostly provided by beans rather than meat, historic chili was probably Chile con frijoles. Sin carne. (without meat)

I admit to being in the I Love Beans camp. I straddle the Great Bean Divide in our home with the Bridge of Bean Compromise of adding beans only to my portion and keeping the Chile con carne pure for my man.

My recipe is based on what my Dad used to make. He worked with ground beef instead and would have kept the spices confined mostly to chile, garlic and onion powders, without fresh chiles. But it was always good. 

The Colonel's Dad apparently also made a darn fine chili. 

Bring it on, in all forms, along with toppings and some warm cornbread. And try crumbling some of the cornbread in the bottom of a bowl and spooning chili over it for a leftovers meal.

Bridge this cultural bean gap!

Mangia!

Slow Cooker Beef Chili

2 ½  pounds beef stew meat , cut into 1 1/2 to 2 inch pieces

4 ounces chopped bacon

1 cup diced onion

1 cup diced red bell pepper

1 cup diced green bell pepper

1 large jalapeno chile, minced

4 cloves garlic, minced

1 (28 ounce) can chopped tomatoes

2 tablespoons tomato paste

 1 to 2 cups beef stock

¼ cup flour mixed with water to form a thin slurry

2 (15 ounce) can kidney beans drained

2 tablespoons chili powder

1 tablespoon cumin

2 teaspoons dried oregano

1 tablespoon onion powder

2 teaspoons salt

1 teaspoon ground black pepper

Optional toppings:

Additional crispy bacon

Sour Cream

Cheddar Cheese

Green onions

Place the bacon in a skillet over medium high heat, and cook until evenly browned. Set aside on paper towels to drain and drain most of the grease, leaving a little to brown the beef. Dry the beef pieces, season with salt and pepper and working batches brown on all sides. Don’t crowd the pan.

Place the vegetables and beans in the slow cooker. Mix the tomatoes, tomato paste, beef stock, slurry and spices together in a bowl. Add the beef on top of the veggies along with the bacon. Pour the liquid over everything, and if the liquid doesn’t quite cover the beef, add some more beef stock.

Cover, and cook 8 hours on Low. Serve with toppings.

Red Lentil Soup with Ham - Another Bone For Puppy!

I mentioned we had a ham a few weeks ago and  had been taking a break for several days from ham, ham, ham, ham, ham, ham, ham, ham wonderful ham!  The bone had been in the freezer and I happened to have a lot of red lentils in the pantry, a result of forgetting I had some when I was in the Mediterranean market.

I like lentil soup very much and have featured it before on the blog. This one uses the red lentils, which have a lovely rose orange color when dried but lose it when they cook. So at the end of the preparation, they look like regular yellow lentils. You could use yellow or brown lentils in this as well.

I recently discovered Ham Better Than Bouillon, so this was the inaugural recipe with the product. It smells really fantastic!

Happiness is ham bone...with leaves!

It, like the barley soup, tends to thicken when cooled, so when re-heating you'll probably want to add a bit of water or chicken stock.

And of course, happy puppy got another bone. She's living in a Dog Paradise.

Serve with bread, or soft pitas. Mangia!

Red Lentil Soup with Ham

Adapted from Heather Christo

1 leftover ham bone from half ham spiral cut, or two ham hocks

2 cups leftover ham, chopped (if not using ham hocks)

1 Tbs butter

2 cups onion, small diced

2 cups carrots, small diced

2 cups celery, small diced
1 tablespoon fresh thyme, chopped

2 cups dry white wine

8 cups chicken stock (I used half chicken and half ham Better than Bouillon)

12 oz dried red lentils, rinsed thoroughly and drained

2 tsp dried cumin

2 tsp smoked paprika

Kosher salt

Heat a large heavy pot over medium-high heat. Add the ham bone and let it sear in the pot for a few minutes.  Add the butter and let it melt with the ham bone. Add the vegetables and thyme to the pot and sprinkle them with Kosher salt. Stir the vegetables with the butter and let them sweat until soft and tender, about 10 minutes.

Add the white wine and scrape any browned bits off of the bottom of the pot. Add the chicken stock and bring to a simmer. Add the lentils.  Cover the soup with a lid and let the soup simmer about 30 minutes until the lentils are fluffy and tender.

Remove the ham bone (or hocks if you are using those), allow to cool enough to handle and cut meat from it to add back into soup along with the leftover ham meat.

Season with the cumin, paprika and Kosher salt.

Lamb And Pearl Barley Scotch Broth - And Doggie Gets Bone!

Post-Easter, with the many leftovers that had been crammed in the fridge and freezer slowly diminishing in quantity, it was time to put some bones to good use. We had a ham a few weeks ago and still had a lot of sliced ham in the freezer, but had been taking a break for several days from ham, ham, ham, ham, ham, ham, ham, ham wonderful ham!  The bone was in the freezer along with the lamb leg bone. Time for soup!

This thrifty craving corresponded with a couple of days when the temperature dropped from the 90s to the high 60s. We pretend that's the depths of winter here in the Valley of The Sun. So, soup!

The original recipe calls for two lamb shanks. Goodness knows I love my shanks but when I cook those, I like to have the meat front and center and not hiding in broth. But the bone is lovely for the flavor and I reserved a cup and a half of chopped lamb meat for the soup. I also increased the barley by 1/4 cup and the stock by a cup because I love chewy, hearty barley.

Bone? Yes, please!

Finally, I added some chopped fresh thyme.

As leftovers, the barley will continue to soak up broth so when you reheat this, you'll probably want to add some more water or beef stock to the soup.


Some bread is all you need to make this a complete soul-warming supper. And an eager doggie ready to take on the bone.

Mangia!

Lamb and Pearl Barley Scotch Broth
Adapted from Taste.au.com

1 tablespoon olive oil

1 lamb leg bone or two shanks
1 1/2 cups leftover lamb meat, if using bone and not shanks

1 large fennel bulb, finely chopped

1 brown onion, finely chopped

1 carrot, finely chopped

2 celery sticks, finely chopped

2 garlic cloves, crushed
1 tablespoon chopped fresh thyme

1 cup dry white wine

5 cups beef stock
3/4 cup pearl barley

2 tablespoons tomato paste

Heat the oil in a large saucepan over medium-high heat. Add the lamb shanks and cook, turning occasionally, for 5 minutes or until brown all over. Transfer to a bowl. Add the fennel, onion, carrot, celery and thyme and cook, stirring, for 5 minutes or until onion softens. Add the garlic and stir to combine. Add the wine, beef stock, barley and tomato paste and stir to combine. Return the lamb to the soup and bring to a simmer.

Reduce heat to low and cook, covered, for 2 hours or until lamb is falling off the bone. Transfer lamb shanks to a plate. Remove the meat and discard the bones. Cut into 2cm pieces. Return to the soup. Taste and season with salt and pepper. Ladle evenly among serving bowls. Serve immediately.

Easter Sunday - Herb-crusted Leg of Lamb With Roasted Potatoes, Fennel And Radishes And Stir Fry Asparagus With Bacon

Our first Easter together! No Easter egg hunt was planned, just a lovely lamb roast with some lovely sides.

Leg of Lamb was a very special and rare treat growing up in our Lower Lower Middle Class world. Dad prepared it very simply, cutting slits in the meat and inserting slivers of garlic. I am still a fan of that method but nowadays like to give the Baa Baa a nice crust of herb-y, garlic-y goodness.  

The side dishes are based on fairly traditional Easter side dishes of spring asparagus and potatoes with a bit of flair. I love roasted fennel but I have never tried roasted radishes. You have to try this! The radishes were seriously good and the lemon butter sauce was Da Bomb. For the asparagus, some quick-pickled crispy fried shallots top a stir fry with bacon added. What's not to like?

Here's to lamb sandwiches. Mangia!

Herb-crusted Leg of Lamb
Food and Wine

1/4 cup extra-virgin olive oil, plus more for drizzling

2 heads garlic, cloves separated but not peeled

3 garlic cloves, minced

1 tablespoon minced rosemary, plus 3 sprigs

1 tablespoon minced thyme

One 6-pound bone-in leg of lamb

Salt

Freshly ground pepper

1 large sweet onion, cut into 1/2-inch-thick wedges

2 large carrots, cut on the diagonal 1/2 inch thick

2 large celery ribs, cut on the diagonal 1/2 inch thick

Preheat the oven to 400°. In a small bowl, combine the 1/4 cup of olive oil with the minced garlic, rosemary and thyme.

Score the fatty top side of the lamb about 1/4 inch deep. Season the lamb all over with salt and pepper. On a large rimmed baking sheet, toss the whole garlic cloves, onion, carrots and celery with a generous drizzle of olive oil. Arrange the vegetables in an even layer and season with salt and pepper. Scatter the rosemary sprigs over the vegetables and set the leg of lamb on top, fatty side up. Spread half of the garlic-and-herb rub all over the lamb, making sure to rub it into the score marks. Roast the leg of lamb for 20 minutes.

Spread the remaining rub over the lamb and add 1/4 cup of water to the baking sheet. Roast the lamb for about 1 hour and 20 minutes longer, rotating the baking sheet a few times, until an instant-read thermometer inserted in the thickest part of the meat registers 145° for medium. Add a few more tablespoons of water to the baking sheet at any point if the vegetables start to get quite dark.

Transfer the lamb to a carving board and let it rest for 20 minutes. Discard the rosemary sprigs. Carve the leg of lamb into 1/2-inch-thick slices and serve with the roasted vegetables.

Roasted Potatoes, Fennel & Radishes with Lemon Brown Butter Sauce

The Kitchn

1 pound fingerling or very small yellow potatoes

Olive oil

Flaky salt and freshly ground black pepper

1 pound radishes, tops removed

1 fennel bulb without stalks, about 1 pound

1/4 cup unsalted butter

1/2 lemon, juiced, about 1 1/2 tablespoons

1/2 teaspoon Dijon mustard

1/2 teaspoon maple syrup

Fresh mint leaves or dill fronds, to garnish

Heat the oven to 450°F. Cut the potatoes in quarters lengthwise and toss with 1/2 tablespoon olive oil in a large bowl, as well as a generous pinch of salt and pepper. Spread the potatoes on a large baking sheet and bake for 10 minutes or until barely tender.

Meanwhile, trim the tops and bottoms of the radishes, and quarter them lengthwise. Trim off the top and bottom of the fennel bulb and slice in half lengthwise, then quarter each half and cut the quarters into pieces about 1-inch-wide. Toss the fennel pieces and radishes in the bowl with another 1/2 tablespoon of olive oil and salt and pepper.

When the potatoes are just beginning to get tender, spread the radishes and fennel on the baking sheet and toss to combine. Return the vegetables to the oven and roast for an additional 10 to 15 minutes or until the fennel and radishes are tender and juicy but not yet soft.

While they are roasting, heat the butter in a small saucepan over medium heat for 4 to 6 minutes or until it melts and then browns. Remove from the heat and carefully whisk in the lemon juice, mustard, and maple syrup. When the vegetables are done, toss with the sauce and spread on a platter or in a bowl and garnish with mint  or dill leaves. Serve immediately.

Stir-Fried Asparagus With Bacon And Crispy Shallots

Adapted from Bon Appetit

¼ cup black vinegar (I went with balsamic)

¼ cup sherry vinegar

2 small shallots, thinly sliced into rings

4 ounces slab bacon, cut into 1x¼-inch pieces

1 tablespoon vegetable oil, plus 1/2 cup more for pan frying 

Kosher salt

1 pound asparagus, trimmed, thinly sliced on a diagonal

1 tablespoon soy sauce

Combine both vinegars in a medium bowl. Add shallots and let sit, tossing occasionally, 1 hour. Drain and pat dry.



Meanwhile, cook bacon in a large skillet over medium heat, stirring occasionally, until most of fat is rendered and bacon begins to brown, 5–7 minutes. Transfer to paper towels. Pour off fat. 

Pour in 1/2 cup oil. Heat over medium-high until thermometer registers 300°.  Fry, tossing occasionally, until golden and crisp, about 3 minutes. Transfer to paper towels; season with salt. 


Heat reserved skillet over medium-high. Swirl remaining 1 Tbsp. oil in pan to coat (this keeps food from sticking); pour out excess. The oil should be shimmering—if it’s not hot enough, the asparagus will steam not caramelize. Add asparagus, season with salt, and cook, tossing, until almost cooked through, about 1 minute. Add bacon and 1 Tbsp. water; cook, tossing, until asparagus is cooked through, about 30 seconds. Add soy sauce; toss to coat. Serve topped with shallots.

Southern Skillet Lemon Chicken Thighs With Potatoes And Spinach

I have been enjoying a cookbook I picked up several months ago: Mastering The Art Of Southern Cooking. While there are many delights within, I had some chicken thighs from a BOGO sale at the store and wanted some inspiration, so even though this recipe doesn't seem especially Southern, it was certainly tasty.

Who doesn't love the ease of a one pot meal? This is a brown and braise dish that comes together on the stove top in under under an hour of mostly unattended cooking.

Chicken thighs or drumsticks can be used in this savory dish, which is also Spring-like and bright with lemon. The braising liquid makes a delicious sauce. Don;t forget bread to help soak up those juices!

Mangia!

Skillet Lemon Chicken Thighs With Potatoes And Spinach
Mastering The Art Of Southern Cooking

3 tablespoons oil
1 tablspoon butter
6 chicken thighs, bone in and skin on
1 pound fingerling potatoes
10 whole garlic cloves
Juice and zest of one lemon (I doubled this)
2 to 3 tablespoons of fresh rosemary, minced
Salt and pepper
2 to 3 cups chicken stock
12 ounces baby spinach (I doubled this as well)

Heat the butter and oil over medium heat in a deep skillet or Dutch oven until it shimmers. Add the chicken skin side down and brown well, about 4 minutes. Turn and brown the other side.

While chicken browns, cut the potatoes into halves or quarters and peel the garlic cloves. When chicken has been browned and skin side is facing up, sprinkle the chicken with the lemon juice and zest, reserving some zest for the finished dish. Tuck the potatoes and garlic around the chicken, season with salt and pepper and add broth to a level of a couple of inches.

Cover the pan and reduce heat and simmer 10 to 20 minutes, checking liquid level occasionally, adding more stock if the pan is getting dry.  Continue cooking for another 20 minutes or until temperature registers 165 degrees on a meat thermometer. Add spinach, and cover and cook another minute until spinach is wilted.

Move to a plate and add any remaining stock to the pan, scraping up browned bits. Boil until slightly reduced and serve on the side as a sauce.

Crockpot Carnitas Burrito Rice Bowl - Still On Healthy Trend....Or Semi-Healthy Trend Anyway

I had been craving slow cooker carnitas, and had a pork shoulder roast from the Used Meat aisle staring me in the face, begging me to use it. Into cart it when, and then later into slow cooker.

While nothing beats the traditional method of preparing carnitas, with slow braising and then frying, this recipe gives you the taste of traditional carnitas with a lot less work. After slow cooking and shredding, you could drain the pork and fry it on the stove top to give it a brown crust if you prefer.

To keep this on the Semi-Healthy side of life, rice steps in for the tortillas, with the Pico de Gallo adding crunch and color.

Mangia!


Crockpot Carnitas Burrito Rice Bowl

Adapted from Half Baked Harvest

Carnitas

5-6 pounds pork shoulder roast (or butt)

1 tablespoons canola oil

1 1/2 teaspoons salt

1/2 teaspoon pepper

1 tablespoons smoked paprika

1/2 tablespoon cumin

1 1/2 teaspoons onion powder

2 teaspoons chipotle chili powder

1 teaspoon oregano

1/4 teaspoon cayenne

2 teaspoons chili powder

1/2 teaspoon garlic powder

1 (12 ounce) Mexican beer

1/2 cup orange juice

2 limes, juiced

1 large or 2 small chipotle chiles in adobo, minced

Rice

3 cups cooked rice

2 tablespoons chopped fresh cilantro

1 lime, juiced

Pico De Gallo

2 cups tom tom or cherry tomatoes, chopped

1/2 medium sweet onion, finely chopped

1 jalapeno, ribs and seeds removed, finely chopped

Other Toppings

1 avocado, halved, pitted, peeled and cut into small cubes

1 lime, juiced

3 tablespoons chopped fresh cilantro

Shredded cheddar cheese

pinch of sugar

pinch of salt

Begin with the Carnitas. Combine seasonings (salt, pepper, smoked paprika, cumin, onion powder, chipotle chili powder, oregano, cayenne, chili powder, garlic powder) together in a bowl and mix until combined. Heat a large skillet over medium-high heat and add oil. Rub the pork all over with a about 1/3 of the seasonings. Once hot, add pork and sear on all sides until golden brown (about 2 minutes per side).Add pork to the crockpot and sprinkle with remaining seasonings all over. Pour in beer, orange juice, lime juice and chipotle chilies, then cook on low for 10-12 hours. Check once or twice if possible.

 Before serving, use forks or kitchen tongs to shred pork in the crock pot. Mix to combine with the remaining liquid in the crockpot. Keep warm until ready to use.

For the pico de gallo, in a small bowl, mix 1 teaspoon salt with the pinch of sugar. In a medium bowl, toss the tomatoes gently with the salt mixture. Add onion, jalapeno, lime juice and cilantro and combine.

Toss the rice, the cilantro and lime juice. Keep warm. To assemble divide the rice evenly among 4 bowls. Top with some of the pico de gallo and shredded lettuce and then add the warm carnitas. Sprinkle on the cheese, and add some avocado slices on top. Finish with the chopped cilantro.

Thai Quinoa Salad with Grilled Pork - Going For The Semi-Healthy

I had been craving a nice grain and veggie salad. But there was also some lovely pork chops in the Used Meat section, so why not a lovely grain and veggie salad with Thai flavors and sliced grilled pork on top?

Quinoa takes to flavors so well and it has a nice chew to it. I am surprised I don't end up using it more, say, instead of rice or couscous. It has a lot of protein and I think it has borne its Health Food 15 Minutes with some longevity. Kale had a similar trajectory but seemed to experience Restaurant Menu burnout sooner than quinoa. I seem to see quinoa salads and sides on more menus than the once ubiquitous kale salads.

This recipe was delicious and it would be very adaptable, for switching out veggies and types of meat, or no meat at all. I enjoyed the cabbage best of all due to its power crunch and color, with the peanuts coming in close second. This called for thawed frozen edamame but I didn't feel like all that work. I think next time I'd add sliced sugar snap peas.

Mangia!

Thai Quinoa Salad with Steak

Adapted from Foodie Crush

1 pound thin boneless pork chops, cooked on stove top grill and sliced
1 cup quinoa

1 red bell pepper, chopped

1 carrot, peeled and shredded

1 cucumber, chopped

6 green onions, chopped

1-2 cups shredded red cabbage

4 teaspoons fish sauce

3 limes, juiced

2 tablespoons sugar

1 tablespoon vegetable oil

1 tablespoon freshly grated ginger

1 teaspoon sesame oil

pinch of red pepper flakes

½ cup chopped peanuts

½ cup chopped cilantro

¼ cup chopped basil

Rinse the quinoa under cold water and cook in a medium saucepan according to package directions. Remove from pan and let cool.

While quinoa is cooking, cook the pork on a stovetop grill .

Add the quinoa, vegetables and chicken to a large bowl. In a small bowl, whisk the fish sauce, limes, sugar, vegetable oil, sesame oil and red pepper flakes until the sugar has dissolved. Taste for sweetness and for heat and add more to taste. Pour the dressing over the quinoa and vegetables and stir to combine. Sprinkle the cilantro, basil and peanuts over the salad and stir lightly. Serve or refrigerate for up to a day.

Orange Chicken - Fake National Chinese Fast Food Style!

Actually, I was hoping to replicate how the Crispy Orange Beef from Panda Inn (an independent in San Diego) used to make it, rather than the Orange Chicken at Panda Express, but they're no longer around and heaven knows how I'd get their actual recipe. I've never written to Bon Appetit to ask them to intervene on the subject, and it's just too late now, so get over it!

The Colonel loves Orange Chicken from Panda Express. I generally favor independent restaurants over chains and particularly when it comes to Chinese food, but the last time we had a craving, we had gone over to the County courthouse complex to get our license to get hitched, with the thought that we'd just hang out there and get in line to have the deed done. Turns out you have to line up at 4:30 PM to be served by a Justice of the Peace, and this was 10 AM, so we headed out to schedule the ceremony another day.

We decided to celebrate the procurement of the license with some Chinese and Freixenet, and there were not going to be many Chinese restaurants in our neighborhood open at 10 AM. We thought about Super Dragon where we had the yummy Peking Duck on Christmas in honor of Associate Justice Elena Kagan, but that wasn't going to work. So we ran by Panda Express.

I have been enjoying The Wok of Life blog and have a backlog of idea from them including Chinese BBQ pork and buns. This recipe turned out well enough but I tested the limits of The Colonel's heat tolerance with the chiles. I'd make it again but tone down the chiles in the recipe and have some more on the side for me.

Mangia!

Orange Chicken
Adapted from The Wok of Life

Ingredients

1 pound boneless chicken thighs, cut into chunks

1/4 teaspoon sesame oil

1/8 teaspoon white pepper

1/4 teaspoon garlic powder

¼ teaspoon salt

1 teaspoon Shaoxing wine

1/4 cup cornstarch

1 ½ cup canola or vegetable oil for shallow frying the chicken

1 tablespoon canola or vegetable oil

6 dried red chili peppers

3 to 4 pieces dried tangerine or mandarin orange peel (optional, I used zest from a fresh orange)

2 star anise

1/4 cup fresh orange juice

1/4 cup chicken stock

2 tablespoons rice wine vinegar

2 tablespoons sugar

1 tablespoon soy sauce

2 tablespoons cornstarch, mixed into slurry with 2 tablespoons water

1 scallion sliced on an angle into 1 1/2-inch pieces

Toss the chicken in the sesame oil, white pepper, garlic powder, salt, and Shaoxing wine; set aside

for 20 minutes. Put the cornstarch in a shallow bowl, and heat the oil in a small pot until it reaches

350 degrees F. Dredge the chicken pieces in cornstarch and fry until golden. Transfer to a plate lined

with paper towel.

Heat a wok over medium heat and add a tablespoon of oil. Add the dried chili peppers, tangerine

peel, and star anise, and toast for about 20 seconds, being careful not to burn the aromatics. Add the

orange juice, chicken stock, vinegar, sugar, and soy sauce.

Bring the sauce to a simmer and gradually add the cornstarch slurry, stirring constantly. When the

sauce is thick enough to coat a spoon (you don't have to use all of the slurry if the sauce is thick

enough), add the chicken and scallions. Toss quickly, and serve!

The Year of the Monkey - Chinese Pot Roast with Stir Fried Bok Choy and Sesame Rice

I'm a little off date-wise for celebrating Chinese New Year, but we did have a chuck roast left in the freezer from one of the last runs on the Used Meat section. I've cleared out enough inventory up there to start stocking up again!

It's the Year of the Monkey. I am a Rabbit. The Colonel is a Rooster.

Rooster’s lucky colors are gold, brown, yellow, with lucky numbers being  5, 7, and 8. People born in a year of the Rooster are very observant. Hardworking, resourceful, courageous and talented, Roosters are very confident about themselves. Roosters are always active, amusing and popular among the crowd. Roosters are talkative, outspoken, frank, open, honest, and loyal individuals. They like to be the center of attention and always appear attractive and beautiful.

Roosters are happiest when they are surrounded by others, whether at a party or just a social gathering. They enjoy the spotlight and will exhibit their charm at any occasion. Roosters expect others to listen to them while they speak, and can become agitated if others don't. Vain and boastful, Roosters like to brag about themselves and their accomplishments.

Roosters are more motivated than other animals in the Chinese zodiac, making their careers a priority in their lives. Roosters are hard working, multi-talented, and can deal with a variety of jobs.

Rabbit’s lucky colors are red, pink, purple, blue, with numbers being 3, 4, and 6.  Rabbits tend to be gentle, quiet, elegant, and alert; quick, skillful, kind, and patient; and particularly responsible. However, they might be superficial, stubborn, melancholy, and overly-discreet. Generally speaking, people who belong to the Rabbit zodiac sign have likable characters.

Rabbits are faithful to those around them, but reluctant to reveal their minds to others, and have a tendency to escape reality. They are too cautious and conservative, which means they miss good opportunities.

With a pair of dexterous hands, Rabbits have a gift for calligraphy and painting, as well as tailoring and cooking. Owning a patient temperament, they are able to manage everything to people's wishes.

What a crock, eh?

And speaking of crock, or at least crock pot, let's have some Chinese Pot Roast! I skipped the turnips, because I had everything else to get this in the slow cooker this morning.  I served it with rice flavored after cooking with a little sesame oil and black sesame seeds, and some stir fried red peppers and bok choy, finished with some black bean sauce and soy sauce.

Mangia!

Slow Cooker Chinese Pot Roast
All Recipes

 ¼ C hoisin sauce (see note for homemade sauce recipe)

¼ C honey

½ C water

3 Tbsp ketchup

2 Tbsp soy sauce

1 Tbsp Asian Chili Sauce

1 2 lb. boneless chuck roast

2 tsp Chinese five spice powder

4 carrots, peeled and cut into ½ inch pieces

1 turnip or parsnip peeled and cut into ½ inch pieces or potatoes cubed

rice

green onions

Mix together ½ C water, hoisin sauce, honey, ketchup, soy sauce, chili sauce in a bowl. Season the beef all over with the five spice powder and salt and pepper. Add carrots and parsnips to slow cooker.

Add the beef and top with sauce mixture. Turn to coat beef.

Cover and cook on low for 7 hours or until beef is very tender.

Remove from cooker and shred the beef with two forks. Add in additional sauce to coat.

Serve with vegetables over rice and garnish with green onion.

Fresh Herb Falafel With Shredded Cabbage Salad With Pomegranate And Tomatoes and Spiced Green Tahini Sauce

I made this recipe just before the inventory clear out project but forgot to post it. I have made falafel before but always consulted recipes using canned chickpeas. The patties always had issues with being too moist. This recipe uses dried chickpeas that are soaked but not cooked. This results in a great texture for frying...and eating!

You could go with tzatziki sauce and just garnish with lettuce, tomato and onions, but give the salad and the tahini sauce a try. They are yummy!

Mangia!

Fresh Herb Falafel
BA

A coarse texture is absolutely key; if the chickpeas are too finely chopped, the falafel will be dense.

8 ounces dried chickpeas, soaked overnight, drained

½ onion, coarsely chopped

1 jalapeño, coarsely chopped

1 garlic clove, crushed

¾ cup chopped fresh cilantro

½ cup chopped fresh parsley

3 tablespoons chickpea flour

2½ teaspoons kosher salt

1 teaspoon baking powder

1 teaspoon ground cardamom

½ teaspoon ground cumin

Vegetable oil (for frying; about 8 cups)

Shredded Cabbage Salad with Pomegranate and Tomatoes
Spiced Green Tahini Sauce

Warm thick pita with pockets (for serving)

Pulse chickpeas in a food processor, scraping down sides as needed, until they resemble finely chopped nuts (the texture should be uneven, with some slightly larger pieces visible), about 1 minute. Transfer to a large bowl. 


Pulse onion, jalapeño, garlic, cilantro, and parsley in food processor, scraping down sides as needed, until coarsely chopped, about 1 minute. Mix into chickpeas, then mix in chickpea flour, salt, baking powder, cardamom, and cumin. Form into ping-pong–size balls.


Pour oil into a large heavy pot to a depth of 3". Fit pot with thermometer and heat oil over medium-high until thermometer registers 330°. Working in batches, cook falafel, turning occasionally, until deep brown and crisp, about 5 minutes. Transfer to paper towels; let sit 5 minutes. Serve falafel with salad, tahini sauce, and pita.

Shredded Cabbage Salad With Pomegranate And Tomatoes

You can stuff this slawlike salad inside your pita, or eat it on its own.

1 small head of green cabbage, thinly sliced

¼ teaspoon sugar

1 teaspoon kosher salt, plus more

¼ teaspoon freshly ground black pepper, plus more

½ small onion, finely chopped

¼ cup fresh lemon juice

¼ cup vegetable oil

1 tablespoon white wine vinegar

1 pint cherry tomatoes, halved

½ cup chopped fresh cilantro

½ cup chopped fresh mint

½ cup pomegranate seeds

Toss cabbage, sugar, 1 tsp. salt, and ¼ tsp. pepper in a large bowl, cover, and let sit at room temperature 30 minutes to allow cabbage to soften (or cover and chill up to 2 hours).


Add onion, lemon juice, oil, and vinegar to cabbage and toss to coat. Let sit, uncovered, at room temperature 5 minutes. Add tomatoes, cilantro, mint, and pomegranate seeds and toss to combine.
Taste and adjust seasoning with more salt and pepper as needed.

Spiced Green Tahini Sauce

If you don’t have both spices, it’s okay to omit one or the other.

3 garlic cloves, crushed

¾ cup coarsely chopped fresh cilantro

¾ cup coarsely chopped fresh parsley

1 teaspoon ground cumin

1 teaspoon ground fenugreek

2 teaspoons kosher salt, plus more

1 cup tahini

¼ cup fresh lemon juice

Pulse garlic, cilantro, parsley, cumin, fenugreek, and 2 tsp. salt in a food processor until similar in texture to pesto. Add tahini and lemon juice; process 30 seconds (mixture will be very thick and gray). 


With motor running, gradually drizzle in ¾ cup water and process, adding more water to thin if needed, until sauce is light green and the consistency of sour cream. Season with salt.


Do Ahead: Sauce can be made 6 hours ahead. Store tightly covered at room temperature.

Pantry Inventory Is Back Under Control But We Still Have Used Meat - Slow Cooker Beef Osso Buco with Gremolata

The past few weeks there has been a large amount of beef shanks in various market's Used Meat sections. We accumulated about 2 1/2 pounds from three different store runs, at two different stores. I haven't cooked those before but as I learned from Julia Child, cuts of meat regardless of animal are usually handled in similar fashions. I love lamb shanks but haven't found them on a regular basis around these parts, but figured I could cook them the same way basically.

I generally go with either polenta or risotto with shanks, particularly Risotto alla Milanese if I'm doing true Osso Buco with veal, but The Colonel doesn't seem to be very found of polenta. I decided to go with Milanese since this is beef, and last time I checked, so is veal.

The one change I make with the risotto is that you usually go with chicken broth to accompany veal Osso Buco, but I referred to a recipe from Saveur Cooks Authentic Italian, and went with beef broth. I would use chicken again next time even with beef as the protein. It felt a little heavier with beef broth and chicken really lets the color of the saffron through better.It was still very good but I felt like the camp cook from City Slickers looking at it: You ain't gonna get no Nouvelle Cuisine. Food's hot, brown and there's lots of it.

The gremolata is important. It adds a citrusy and herbal-y bite to the dish and is one of my favorite add-ons to roasts and grilled meats of all kinds.

The puppy, who became a full grown adult of 1 year on 2/14/16, is in heaven with the marrow bones. She has a damned fine life. I want to be a dog.

Mangia!

Slow Cooker Beef Osso Buco with Gremolata

Adapted from Not Your Mother's Slow Cooker Cookbook

For the Shanks:

4 cross-cut, bone-in beef shanks (about 2 1/2 pounds total)

Kosher salt and freshly ground black pepper

1 cup plus 2 tablespoons flour, divided

1 1/2 tablespoons extra-virgin olive oil

1 medium onion, diced (about 1 cup)

2 carrots, peeled and diced (about 1 cup)

1 stalk celery, diced (about 3/4 cup)

2 1/2 tablespoons tomato paste

4 medium cloves garlic, finely chopped (about 4 teaspoons)

1/2 cup red wine

1 cup homemade or store-bought low-sodium beef stock

1 1/2 teaspoons balsamic vinegar

1/2 teaspoon dried oregano

4 sprigs thyme

2 bay leaves

For the Gremolata:

1/2 cup flat-leaf parsley, finely chopped

1 tablespoon grated zest from 1 or 2 lemons

2 medium cloves garlic, minced (about 2 teaspoons)

For the Shanks: Pat shanks dry using a paper towel. Place 1 cup flour on a plate. Season beef with salt and pepper and dredge in flour, shaking off excess. Heat oil in a large Dutch oven over medium-high heat until lightly smoking. Add meat and cook without moving until well browned on first side, about 5 minutes. Flip and cook until browned on second side, about 4 minutes longer. Transfer to a slow cooker.

Add onion, carrots, and celery to the Dutch oven, reduce heat to medium, and cook, stirring occasionally, until vegetables begin have softened, about 7 minutes. Add tomato paste and garlic. Stir and continue cooking until fragrant, about 1 minute longer. Add wine and scrape up any browned bits from the bottom of the pot using a wooden spoon.

Transfer the contents to a slow cooker and add stock, vinegar, oregano, thyme, bay leaves, and ground clove. Season with salt and pepper and cook on low until meat is tender, about 6 hours.

Remove the meat and discard thyme sprigs and bay leaves.

(After this point, the recipe proceeds to direct you to make a flour-thickened sauce. I have left the instructions here, but I don't bother. The flour on the meat gives enough thickening for me, so I remove the meat, strain the liquid and reduce it down by about a third over high heat on the stove top.)

Skim fat from the sauce and transfer 1/2 cup of gravy to a medium saucepan. Whisk the remaining 2 tablespoons of flour into the reserved gravy until no lumps remain. Add the rest of the sauce to the saucepan. Whisking frequently, bring the sauce to a rolling boil over high heat and cook until the sauce achieves a gravy-like consistency, about 4 minutes. Season to taste with salt and pepper.

For the Gremolata: Meanwhile, combine parsley, lemon zest, and garlic in a small bowl

Arrange shanks on a platter and spoon sauce on top. Garnish with gremolata and serve.