Lamb Stew

This lamb stew has the perfect velvety sauce with a hint of spice and a good balance of sweet and savory. It has a pinch of Indian curry powder and a 1/2 cup of prunes which give a subtle sweetness to the dish and they melt away into the sauce. The lamb is very tender and mild and the whole thing is just delicious. I made it over the weekend because my parents were visiting and lamb is one of my Mom’s favorite meats. It was a very cold blustery day and she was blown away : )

What you need:

3 tbsp olive oil

1 1/2 lbs of lamb stew meat (cubed boneless leg of lamb or lamb shoulder, about 1 inch pieces)

2 large carrots, peeled and chopped

2 tbsp all purpose flour

salt and pepper

2 cloves of garlic, thinly sliced

3 green onions, chopped white and green parts

2.5 tsp Indian curry powder (curry powder with blend of turmeric, coriander, cumin, paprika, nutmeg, cinnamon)

15 oz tomato purée

32 oz beef broth

1 lb potatoes peeled and cubed (I always go with Yukon Golds)

1/2 cup of chopped/pitted prunes

1 cup frozen green peas

Yogurt, fresh mint, and fresh parsley for garnish

Begin by sprinkling flour, salt, and pepper all over the lamb meat and stirring to make sure it’s evenly combined. Place a large pot or Dutch oven on the stove top over medium heat and add some olive oil. Place the meat in the pot and sear for a few minutes and then stir to sear on the other side. You want it to lightly brown but not burn. Now add the carrots, garlic, onions, and curry powder and stir so that it’s evenly distributed. Add another pinch of salt and pepper. Cook for 2-3 minutes so that it becomes very fragrant. Now add the tomatoes and allow to simmer and deglaze the pan. Gently scrape up and brown bits from the bottom of the pot. Next add the broth, prunes, and the potatoes. Bring to a boil and then reduce to a simmer and cover with a lid. Stir occasionally to make sure the bottom isn’t burning for about 40 minutes or until the potatoes have cooked through. The potatoes and lamb should be finished around the same time. Lastly stir in the frozen peas and allow a few minutes for them to be cooked. Serve with a dollop of yogurt and chopped fresh mint and/or parsley. Enjoy!

Chicken Spinach and Artichoke Gratin

Yesterday was dreary, cold, and freezing rain. The kind of day that makes you need comfort food. We just got back from our whirlwind weekend in Florida where it was sunny and 75. That made this cold weather feel even more bitter. Luckily, I bought a rotisserie chicken on the way home from the airport and found all of these other ingredients at home waiting for me.

A traditional gratin uses just cheese and milk to make the sauce but I chose to lighten this one up a bit by combining the milk with chicken broth. It added a great amount of flavor and the dish was still plenty rich.

What you need:

2 tbsp salted butter

2 tbsp olive oil

1 clove of garlic thinly sliced

2 tbsp all purpose flour

1 cup of 2% or whole milk

1 cup of chicken broth

Salt and pepper

1 cup of frozen spinach (thawed and thoroughly drained, excess water removed)

8-10 oz chopped artichoke hearts, drained

2 cups of shredded or diced precooked chicken (about 1/2 of a deboned rotisserie chicken)

1 cup of grated cheese (cheddar, parm, fontina…you choose)

plus 1/2 cup of grated Parmesan

About 1 cup of cubed stale baguette or leftover crostinis (croutons would work too)

1/2 cup of bread crumbs

Begin by warming the butter and olive oil in a medium sized sauce pan over medium heat. Allow the butter to start to brown and bubble a bit, about 5 minutes. Add the sliced garlic and stir occasionally so that the garlic becomes fragrant but not burning. Now add the flour and whisk to combine. You want the flour and butter to become smooth and turn the color of light caramel. Cook for about 5 minutes stirring often so that it doesn’t burn. Now add the milk and chicken broth and whisk rapidly until all combined. Allow the milk to bubble softly but not boil. When its thickened slightly whisk in the cheese, again until smooth. Turn off the heat and set aside.

Place the spinach, artichokes, bread, and chicken in an oven safe casserole dish. Season well with salt and pepper. Pour the cheese sauce evenly overtop of the dish and allow to soak into the bread and all around the chicken and vegetables. Stir a little if necessary. Now add the remaining bread crumbs and Parmesan evenly across the top and bake at 375 for about 25 minutes…finish with a quick broil at the end. Enjoy!

Fried Turkey Cutlets

Anyone else sad about the holidays being over? Now everyone is talking about Dry January, eating healthy, blah blah. No, I still want all the yummy holiday food but I’m sure my body would feel better if I lightened up a few meals. I found turkey breast cutlets at the grocery store and thought I would fry them up with all the flavors of Thanksgiving but maybe put them over a salad because we have been having oddly warm weather. Best of both worlds : )

Apples and celery are great this time of year for adding freshness and crunch to a salad. Adding cheddar cheese, toasted pecans, and cranberries also tastes delicious and sticks with the theme. Use whatever dressing you’ve got on hand or mix together a little olive oil, orange juice, and vinegar. We also served this meal with roasted sweet potatoes, because aren't they always a good idea?

For the Fried Turkey Cutlets:

1 short stack of Ritz Crackers, smashed into crumbs (or 1/2 cup of bread crumbs)

1/4 cup all purpose flour

salt and pepper

1 tsp dried sage

1 tsp dried thyme

1 tsp onion powder

1 lb turkey cutlets, flattened to 1/4 inch thick, 1/2 inch max

1 egg whisked with a splash of water

Olive Oil

First dust the turkey cutlets with a little bit of salt and pepper and set aside. In a large shallow bowl mix the crumbs, flour, sage, thyme, and onion powder. Now mix the egg with splash of water in a separate bowl.

In a large skillet pour enough olive oil to coat the bottom of the skillet and maybe fill it 1/4 inch deep. You don’t want to fill it so high that it splatters out of the pan, but you want enough so that it will easily cover the bottom half of your turkey cutlets. Turn it onto medium heat. You want the oil to be hot, but not boiling…just the occasional gently bubble or else it might burn and will taste gross : (

Dip the turkey cutlet into the egg mixture coating on all sides and then dip it into the flour mixture and make sure to coat it evenly. Shake off any excess flour and then gently put it into the hot olive oil. You can make 2-3 at a time but make sure there is ample room in the pan and that they are not touching each other. Do not move for 4-5 minutes until the bottom is browned all the way through. Once you have a nice golden brown color, flip the cutlets and until they are evenly cooked on the other side. Set your oven to warm and transfer the finished cutlets to a baking pan lined with brown paper or paper towels to soak up any extra oil to keep warm in the oven while you continue working on the others.

Slice against the grain and serve on top of salad or with your favorite sides. So Good!