Haves some Scottish-Irish Stew in you Meal

Full of flavors that meld together and melt lusciously in the mouth this crock pot recipes for Scottish-Irish stew adapted from Graham Kerr’s Creative Choices Cookbook is made with lamb neck and a long list of ingredients, each adding a magical touch to make a harmonious and unbelievably delicious dish. Serve this with some ice-cold beer and crusty bread for an unforgettable weekend with some friends. 

Ingredients

For the Broth:
28 oz. chicken stock
14 oz. beef stock
1 bay leaf
2 fresh sprigs of thyme
6 peppercorns
2 whole cloves
4 sprigs fresh parsley
1 medium potato, cut into thin slices
1 cup water
For the Base:
1 teaspoon olive oil
1 small onion, coarsely chopped
1 ½ cups beef stock
1 ¼ lbs. lamb necks
¼ cup pot barley, well rinsed
¾ cup boiling water
For the Vegetables and Herbs:
2 medium carrots, sliced into ½ in. circles
3 medium potatoes, cut into ½ in. chunks
16 boiling onions, about 1 ½ in. in diameter, peeled
1/8 teaspoon freshly ground pepper
1 fresh sprig (3 to 8 in.) rosemary
16 whole medium mushrooms
1 lb. fresh spinach leaves

Preparation:

1.Cut a piece of cheesecloth into a square and place all the fresh herbs listed under “Broth” (the bay leaf, thyme, peppercorns, cloves, and parsley) in the center. Pull up the sides and tie with a thin strip of cheesecloth, creating what’s called a bouquet garni.

2. Pour all the ingredients for the broth into a large saucepan, including the bouquet garni. Bring to a boil. Reduce the heat and simmer for 30 minutes. Strain this broth and pour it back into the saucepan.

3. Make the stew base by heating the olive oil in a large saucepan. Add the 1 chopped onion and sauté until just limp. Add the 1 ½ cups stock and lamb necks. Bring to a boil. Reduce the heat and simmer for 2 hours. When done, the lamb meat should fall off the bone.

4.In the meantime, pour the barley and ¾ cup of boiling water into another saucepan. Stir for a few seconds, then cover and bring to a boil. Reduce the heat and simmer 30 minutes. Drain.

5.When the stew base is done, remove the lamb (meat and bones) from the stew base. Remove all the meat from the bones. Strain the stew broth. Pour the broth into the large saucepan. Add the carrots, potatoes, boiling onions, and pepper. Bring to a boil. Reduce the heat until it simmers very gently. Add the rosemary and lamb. Simmer for 10 minutes.

6.Stir in the barley and simmer another 10 minutes. Add the mushrooms and simmer for 5 minutes. Serve by line 4 soup bowls with spinach leaves. Ladle the soup over these.

Peda: An Indian Sweet Treat

Peda is a kind of milk fudge that is rich and easy to make topped with delicious nuts. In this healthy recipes, peda is made by mixing khoya, which is reduced milk or milk cheese used in Indian cooking, with sugar and milk and flavored with butter and cardamom powder. The resulting peda is rolled into small smooth round balls and garnished with pistachio nuts. You can also garnish peda with almonds or pecans, or different kinds of nuts for variety and a stylish presentation. Cardamom seeds can also be used as a garnish. Peda makes a nice Christmas treat as an alternative to the usual sugar cookies. It is also used as Prasad, a religious offering in Hinduism, consumed by the worshipper.

Ingredients:
500gms khoya
3/4 cup milk
1/2 cup sugar, powdered
3 tablespoon unsalted butter (ghee)
1/4 teaspoon cardamom powder
2 tablespoon sliced pistachios for garnish

Presentation:

1. In a large bowl either grate or mash khoya finely and mix with powdered sugar. Knead and set aside.
2. Transfer this mixture to a heavy pan and keep stirring continuously first on high flame and then on medium flame. Make sure it does not stick to the base of the pan. When the mixture is thick add cardamom powder and set aside. Allow it to cool.
3. Using your palms, make small round shapes and press gently on the top. On top of each peda gently press pistachios, or you can also sprinkle the nuts on top. Place it on serving tray and serve once cool.

Scalloped Potatoes With Ham And Cheese Sauce

A classic breakfast casserole side dish, scalloped potatoes is made even more delicious with ham and a luscious cheese sauce such as in this easy potato recipe. Not an everyday fare, this rich dish is ideal for special occasions served with roast chicken or turkey, grilled steaks or fish, or smoked ham or a lamb dish. Instead of the usual mashed potatoes or French fries, make dinner extra-special by making this simple version of scalloped potatoes.

Ingredients:

5 or 6 large potatoes
1 cup cooked ham, thinly sliced or cubed
1/4 cup olive oil
1/4 cup flour
2 cup skim milk
3/4 cup American or cheddar cheese, shredded
1 tsp. mustard

Preparation:

1 .Peel potatoes and cut into slices about 1/2-inch thick.
2. Place potatoes in a large saucepan and cover with water. Over high heat, boil and cook until the potatoes are tender, about ten minutes. Drain and set aside.
3. Preheat oven to 350 degrees.
4. Prepare cheese sauce: Put olive oil in a medium-sized sauce pan. Heat oil over medium temperature for one or two minutes. Stir in the flour. Cook for a minute. Stir in milk. Cook, stirring constantly, until the sauce thickens and bubbles. Add cheese and mustard and stir until the cheese melts. Remove from heat.
5. Pour a layer of cheese sauce into the bottom of a large casserole dish. Add a layer of potatoes and then one of ham. Cover with cheese sauce. Continue layering, ending with cheese sauce on top.
6. Cover with a foil and bake for 25-30 minutes. Remove foil and continue baking until top layer of cheese browns slightly, for about another ten minutes.

Curried Carrot Soup

This creamy carrot soup recipe is flavored with curry and ginger creating an invigorating vegetable recipes. Adapted from Kitchen Life by Art Smith, curried carrot soup is healthy and full of flavor and wonderful aroma. It uses nonfat yogurt to make a creamy and light-colored so you can have as much as you want without the guilt.

A rich source of vitamin A, carrot soup is non-fattening and makes a seriously good appetizer for any meal. This recipe uses chicken stock but you can also use vegetable stock if you want a vegetarian version or a healthier dish. This makes a thoughtful dish to make for a loved one who is recuperating from an illness. The ginger and the curry help stimulate the senses and give a boost of energy.

Ingredients:

1 tablespoon olive oil

1 medium onion, chopped

1 celery rib, chopped

1 garlic clove, sliced

2 lbs. carrots, cut into ½ in. rounds

1 tablespoon curry powder

1 teaspoon ground ginger

5 cups chicken stock

1 cup plain nonfat yogurt

Salt

Freshly ground pepper

Preparation:

1.       In a large saucepan placed over medium heat, warm the oil. Add the onion, celery, and garlic. Cover and cook, stirring occasionally, until the onion is golden. Add the carrots, curry powder, and ginger. Cook for 30 seconds, stirring constantly.

2.       Add the stock and bring to a boil over high heat. Reduce the heat to medium low and partially cover. Simmer gently until the carrots are tender, about 30 minutes.

3.       Remove the pot from the stove and, using an immersion blender, puree the soup.

4.       Turn the stove burner down to low and return the pot to the stove. Add the yogurt and stir well. Don’t allow the soup to boil or simmer. Season with salt and pepper.

Extraordinary Combinations to Wine and Food

The fact is there are very few extraordinary combinations when it comes to wine and food, just as there are very few combinations that are truly terrible. I find that in the vast majority of pairings, the wine and the food don’t affect each other much; they coexist peacefully, if unexcitingly. In a modest percentage of matches, the wine and the food accentuate the flavors in one another, and both taste better as a result; however, an equal percentage, I’d say, are the reverse.

Here are some tips:

Don’t match strong to delicate. Pairing a big, powerful, high-alcohol or high-tannin wine with a light, delicate dish (and vice versa) is rarely a good idea.

Acidity is your friend. People tend to be wary of wines described as "high acid," like Sauvignon Blanc or Muscadet. Who wants to drink acid, after all? But there’s no better quality in a wine for matching rich, creamy or cheesy sauces, deep-fried foods or fish dishes; in addition, tart wines go better with tart foods, such as a vinaigrette on a salad.

Tannins pair well with fat. That’s because the astringency of the tannins cuts through the viscosity of the fat.

Follow the don’t-upstage-the-star rule. If you have an amazing bottle of wine you want to show off, especially an older vintage (they tend to be more subtle, their flavors less flamboyant), don’t serve a wildly complex dish with it. A simple dish will allow the wine to be the center of attention.

Lose Weight with Spicy Sweet Potato Salad

High-fiber sweet potatoes can regulate blood sugar and help you lose weight, while a spicy antioxidant-rich red pepper and jalapeño dressing ties everything together. Be prepared: everyone will be asking you for this salad recipes, so leave a lunch-sized portion at home. This easily portable salad is even more delicious the next day.

INGREDIENTS

4 large sweet potatoes
1/2 cup extra-virgin olive oil, divided
Salt and freshly ground black pepper
1/4 cup red-wine vinegar
1 medium red bell pepper, cored, seeded, and quartered
2 teaspoons ground cumin
1 tablespoon grated orange zest
1/2 cup sliced scallion
1/2 cup minced fresh mint leaves
1 or 2 fresh minced chiles (jalapeño, Thai, serrano, or habanero), or to taste
1/4 cup raisins (optional)

DIRECTIONS

Preheat the oven to 400˚F. Peel the sweet potatoes and cut them into bite-size pieces. Put them on a baking sheet, drizzle with two tablespoons of the oil, and toss to coat. Sprinkle with salt and pepper, and roast, turning occasionally, until crisp and brown outside and just tender inside, about 30 minutes. Remove and keep on the pan until ready to dress.

Make the dressing while the potatoes cook. Put the remaining six tablespoons of oil in a blender, along with the vinegar, bell pepper, cumin, and zest if you're using it. Sprinkle with a little salt and pepper. Purée until smooth.

Toss the warm potatoes with the scallion, mint, chiles, and raisins if you're using them. Add 1/2 cup of the dressing, and toss to coat, adding more if necessary. Taste and adjust the seasoning. Serve immediately or at room temperature.

Grilled Candied Garlic Salmon

There are countless ways to cook and prepare salmon. In this fish recipes, adapted from the cookbook Red, White, & Blue Ribbon 2004, salmon fillets are marinated in a mixture of limejuice, fish sauce, ginger, garlic, and curry paste and then grilled and topped off with candied garlic and sautéed shallots. European and Asian flavors fuse together in this recipe to make an out-of-the-ordinary dish.

Pair grilled salmon fish recipes and candied garlic with a bottle of Pinot Noir, which has a light body and silky texture with berries and warm spices that match the sumptuous fish and the vigorous seasonings used in making the dish. Bourgueil, a wine from Loire Valley with hints of cherry, green herbs vanilla, smoke, and damp earth, is another good choice to pair with this elegant salmon dish.

Ingredients

2 tablespoons Asian fish sauce

3 tablespoons lime juice

2 garlic cloves (minced)

2 teaspoons minced peeled ginger

2 teaspoons curry paste

6 (6 to 8 oz.) salmon fillets

½ cup sliced shallots

1 tablespoon olive oil

1 green onion (chopped)

Salt

Pepper (freshly ground)

For the Candied Garlic:

10 garlic cloves (sliced thin)

½ cup water

½ cup white wine

½ cup granulated sugar

2 tablespoons butter

Preparation:

1.       In a bowl, mix together the fish sauce, lime juice, garlic, ginger, and curry paste. With a pastry brush, brush the fish sauce mixture over the salmon. Refrigerate the fish for 1 hour.

2.       In the meantime, make the candied garlic by pouring the garlic slices, water, wine, sugar, and butter in a small saucepan. Simmer for 10 minutes, or until the liquid is syrup-like. Remove the garlic slices with a slotted spatula or spoon and allow to thoroughly cool. Reserve 2 ½ tablespoons of the cooking liquid.

3.       Sauté the shallots in a tablespoon of olive oil.

4.       Grill the salmon, 5 minutes on each side. Serve salmon with sautéed shallots, green onions, and candied garlic slices sprinkled on top. Season with salt and pepper.

Eggplant And Goat Cheese Ravioli With Thyme Sauce

This is a rustic gourmet recipe for homemade ravioli stuffed with eggplant and goat cheese and slathered with thyme sauce. How to cook eggplant: you don’t need a fancy pasta maker to make your own ravioli at home. Eggplant, goat cheese and thyme are also common ingredients that are easily available in the local grocery. It will only take you about an hour to complete this Italian gourmet dish and serve it to your family and friends. Pair it with a bottle of Chianti rouge for a humble but elegant feast.

Ingredients

For the stuffing:

1 lbs. eggplants (which have been peeled and in salt for at least 30 minutes)

1.76 oz. fresh goat cheese

2 egg yolks

1/2 garlic clove

thyme

salt

oil

bouillon

For the sauce:

3 ½ tablespoons butter

1 ½ tablespoons thyme

14.8 oz. cream

1.4 oz. Parmesan cheese

For the dough:

1 cup flour

0.33 lbs. semolina (wheat middlings)

4 eggs

olive oil

salt

How to cook the eggplant recipe:

1.       Stuffing preparation: Wash the eggplant to eliminate the salt. Cut in small pieces. Heat in oil. Add garlic and thyme. Add the bouillon when the garlic slightly browns. Remove from the heat and allow to cool a little before adding the egg yolk and goat cheese. Mix well.

2.       Dough preparation: Form a mound of flour and semolina on a wooden table and make a well in the center. Add the eggs, oil, and salt inside the well and stir the wet ingredients with a fork. Incorporate the dry ingredients a little at a time until well combined. Knead until you obtain smooth and stretchy dough. Let the dough rest for at least 30 minutes. Then, using a rolling pin spread the dough very thin. Cut round discs on the dough and put 1 ½ tablespoons stuffing on each. Close each disc.

3.       Boil the resulting ravioli in water. When they are cooked, pour them in a pan with the sauce.

4.       Sauce preparation: Heat the butter and add the thyme. Add cream. Cook for 4 to 5 minutes. Sprinkle with parmesan before adding the cooked ravioli.

Sweet Water Fish Ravioli With Riesling

Layers of silky ravioli and three kinds of fish filets garnished with Paris mushrooms and seasoned with creamy sauce and Riesling wine make a scrumptious and gorgeous dish. In this fish recipes grand brochet, zander, and eel fillets are layered one on top of the other with open ravioli sheets separating the fish filets. Paris mushrooms also commonly known as button mushrooms (Portobello when they are mature) are sautéed in butter and flavored with some lemon juice and then scattered all over the dish. Fish fumet is enhanced with cream and butter to make a rich sauce that is poured on the fish, ravioli and mushrooms. The fish are cooked separately and moistened with fish fumet and Riesling white wine.

Ingredients:

14 tablespoons flour

0.44 lbs. Brochet fillet

2 eggs

0.44 lbs. zander fillet

1 pinch salt

0.44 lbs. eel fillet

1 teaspoon oil

salt, pepper

3/4 cup white wine (Riesling)

1 1/4 cups fish fumet (stock)

3/4 cup double cream

2 chopped shallots

4 tablespoons butter

0.33 lbs. small Paris mushrooms

2 medium white onions with greens

1 teaspoon Melfort vinegar

2 tablespoons

1 ½ tablespoons butter, lemon juice

Preparation:

1.       Mix flour, eggs, salt, and oil in a food processor and pulse until you get smooth dough. Work and knead the dough until it does not stick to your fingers anymore. Wrap in foil and let it rest for 1 hour in the refrigerator. Remove the dough from the refrigerator and the foil and, using a rolling pin, spread the dough as thin as possible, until it’s almost transparent. (If the dough still sticks a little, add some flour to better spread it out.) First cut it in strips, then in squares of 4 inches apiece. Cut 2 squares into thin, long lamellas (like matches) and brown them in the oven. Put the other 12 squares into salted, boiling water with oil. After a few seconds remove them and refresh in ice water. Drain.

2.       Cut the fish fillets into large pieces. Peel and mince the onions. Mince the onion greens. Cook the onions on medium heat in 2 tablespoons butter. Add the Melfort vinegar. Season with salt and pepper. Salt and pepper the fish and add them to the pan. Cook for 5 minutes.

3.       Cut off the dirty end of the Paris mushrooms and wash them quickly. Cut into quarters and stew with 1 ½ tablespoons butter and some lemon juice. Salt and pepper.

4.       Place the salted and peppered eel in a frying pan. Sprinkle the bottom of the frying pan with 2 chopped shallots. Moisten with Riesling and fish fumet. Cook on medium heat for 6 minutes.

5.       Reduce 3/4 of the fond and add double cream. Bring to a boil. Remove from the heat and beat in 4 tablespoons butter. Adjust the seasoning.

6.       For the ending: Place a sheet of ravioli in the center of the dish. Layer fish pieces. Quickly mix the sauce to make it smoother. Cover the fish with this sauce and lay a second pasta sheet. Layer another fish filet and cover with sauce then top with another pasta layer. Garnish with onions. Place the stewed Paris mushrooms and the minced onion green around the dish. Sprinkle the thin, long, golden brown lamellas to garnish.

Enjoy the fish recipes from Gourmandia.net

Diabetic Desserts: Zero Calorie Desserts

Everyone likes to have some dessert after lunch or dinner. The craving for eating something sweet is found among the diabetics mostly. Though a person in the habit of eating sweets can satisfy this urge very easily but the diabetics can only dream about having them. The good news is that today there are lot of desserts which the people suffering from diabetes can also eat. The diabetic desserts can be cooked very easily just by substituting sugar with the sugar free cubes. One can have sugar free chocolate cake, puddings and various other sweets.

A lot of fruits can also be used for making some of the delicious desserts for the diabetics. Fruits have the ability to make up for the sweetness without adding extra sugar. As fruits contain natural sweetness so these are not harmful in any way. A variety of desserts can be made without sugar like fruit salads with whipped cream. Then there are frozen treats also including the sugar free fudge pops or ice pops. One can even taste sugar free ice cream which is very easy to make at home also. One doesn’t have to compromise on the satisfaction of one’s sweet tooth because of the available diabetic desserts.

Pizza Rolls

Pizza rolls make a delicious party treat and awesome snack. They are available packaged in groceries but you can easily make one at home. In this healthy recipe, the pizza is filled with classic ingredients like pepperoni, green bell pepper, cream cheese, Mozzarella, olive oil, and Italian seasoning. Use premade pizza dough, which is sold in most supermarkets or make your own pizza dough at home to make this recipe.

Ingredients:

7 oz. pizza dough
4 tablespoon cream cheese
3.5 oz. grated mozzarella cheese
3/4 cups pepperoni - chopped
1.76 oz. chopped green bell pepper
1 tablespoon olive oil
1/2 teaspoon Italian seasoning

Preparation:

1. On a lightly floured surface, shape the pizza dough into a medium-sized rectangle. On this, spread the cream cheese evenly.
2. Add the mozzarella cheese, pepperoni, and the peppers. Roll the dough, pressing the edges together to "seal."
3. Brush olive oil on both side of the roll. Sprinkle with Italian seasoning.
4. Cover and leave at room temperature for about an hour.
5. Preheat the oven to 350 degrees F. Bake for 35-40 minutes.
6. Allow it to stand for a minute, then slice evenly and serve hot.

Browned Cornmeal Mush Recipe

Golden brown and crunchy on the outside and soft and mushy on the inside, deep fried cornmeal mush is a delicious breakfast recipe, snack or side dish. Similar to hash browns, browned cornmeal mush is very satisfying and filling. Before frying, the cornmeal mush must be cooled in a dish until it sets and can be sliced into flat rectangular or square pieces. The pieces are dredged in flour and egg batter to create the golden brown exterior when fried.

Sometimes called coosh, mush is cornmeal pudding or porridge that is boiled in water or milk and allowed to set into a semi sold form and cut into flat rectangles or squares and can be eaten as is or fried to make it crispy as in this recipe. A common dish in the United States, particularly in the southeastern, eastern and Midwestern parts, mush is customarily eaten with maple syrup much like pancakes. Corn meal mush is also very popular in Latin America and in Africa.

Ingredients

300ml hot cornmeal mush

1 medium egg

Corn oil

Corn syrup

Fine dry bread crumbs

Preparation:

1.       Pour the mush, while hot, in a small, deep pan first rinsed with cold water. When cold, turn out, slice crosswise, then in halves.

2.       Dip each piece in fine dry crumbs, then in the egg slightly beaten with one-fourth cup cold water, then in crumbs again.

3.       In the meantime, heat enough corn oil in a deep fat frying pan to half fill it. Put the slices in a frying pan and fry until golden brown in the corn oil which should be hot enough to brown a bit of bread in forty counts, 375 degrees F by the frying thermometer.

4.       Drain on crumpled paper and serve as a vegetable or as a breakfast or luncheon dish with corn syrup.

Langcha

A much-loved Bengali sweet made of paneer (fresh cottage cheese), Khoya (evaporated or condensed milk), and Ghee (clarified butter), Langcha originates from Saktigarh in the Nardhaman district of West Bengal, India. Often, different cereals are also combined to make the dough, which is formed into kidney-like cylinders and deep- fried in Ghee or clarified butter until golden brown. Langcha looks like sausage in appearance because of its shape and golden brown color. It has a subtly crunchy texture outside and when you bite into it, it melts in the mouth. Langcha is soaked in sugar syrup and can be served warm or chilled.

Ingredients:

500gms fresh Paneer or you can also prepare it at home by curdling the milk

4 tablespoon evaporated milk or Khoya

2 tablespoon clarified butter or Ghee

250 ml of any vegetable oil for deep frying

500gms of white Sugar

3 cups water

Preparation:

1.       To make sugar syrup heat water in a pan and add sugar to it. Blend well. Allow it to cook for about 5-6 minutes or till the desired consistency is reached.

2.       In a large bowl mix paneer, Khoya and 2 tablespoon clarified butter or Ghee. Knead it into dough and keep aside.

3.       With the dough, make equal long cylindrical kidney shaped structure using your palms.

4.       Heat oil in a deep pan and fry Langcha on medium to low heat until golden brown. Drain out the excess oil and set aside.

5.       Before serving dip Langcha in sugar syrup and serve. For best results refrigerate it and store in an airtight container.

Mihidana

A dessert popular in West Bengal, Mihidana is originally from the Bardhaman district. It is basically made of gram flour or besan mixed with water to make watery dough that ispassed through a sieve and deep-fried in clarified butter or ghee and soaked in sugar syrup. The result is a fine long sweet and crispy treat that can be garnished with finely chopped dried fruitsof your choice like raisins or prunes. This is an indepensable treat in India and West Bengal even got a patent in making the sweet.

Ingredients:

300gms gram flour or besan

300ml of vegetable or any cooking oil/clarified butter or ghee

2 cups sugar

1 liter water

1 table spoon dry fruits of your choice, finely chopped

Preparation:

1.       In a bowl mix besan or gram flour with enough water to form a thin liquid paste that is free flowing.

2.       To make sugar syrup, heat water in a pan and add sugar to it. Blend well. Allow it to cook for about 5-6 minutes or till the desired consistency is reached.

3.       In a deep pan heat ghee or clarified butter and pass the besan batter though a sieve so that it forms small round balls on medium flame till golden brown. While still warm transfer them to the sugar syrup.

4.       Allow it to soak for about 30 minutes and then drain the excess water and set aside.

5.       To this mix the finely chopped dry fruits and serve is a pudding dish.

Gherkin Burgers

Gherkin pickles give burger patties zest and life in this simple recipe tat turns ordinary ground meat to a gourmet treat. Onions, garlic, flat leaf parsley, lemon, salt and pepper are also added to flavor the patties. This is a great way to turn flavorless meat to something more special or as an alternative to regular burgers. If you love gherkin, you’ll love this hamburger recipe. Add your favorite burger toppings like cheese, tomatoes, and lettuce for a complete experience. Condiments like ketchup, mustard, mayonnaise and hot sauce make the burgers even more mouthwatering.

Ingredients:

1 small onion, finely chopped

2 garlic cloves, minced

6 small gherkin pickles, finely chopped

1 lb. ground beef

1 bunch flat leaf parsley, chopped

Grated zest from 1 lemon

Salt

Freshly ground pepper

Hamburger buns

Hamburger toppings

Preparation:

1.       Preheat the grill.

2.       In a large bowl, blend together the onion, garlic, pickles, beef, parsley, and lemon zest. Season with salt and pepper. Shape this mixture into 4 hamburger patties.

3.       Place patties on the grill and cook about 5 minutes per side.

4.       Serve on hamburger buns with desired toppings.

Roast Chicken Stuffed With Sorrel

While roast chicken is fabulous even with little to no seasoning, it’s fun and exciting to dress it up a bit from time to time for a unique and extraordinary weekend meal with friends or family. Adapted from Country French Cooking by the editors of Sunset magazine, this recipe for roast chicken is stuffed with a mixture of butter, shallots, mushrooms, cream, breadcrumbs, Dijon mustard, basil, sage, thyme, parsley, sorrel, chicken liver, salt, and pepper. Filled with the flavors of the French Mediterranean, roast chicken stuffed with sorrel is best enjoyed with a hearty and robust French wine.

Ingredients:

1 whole chicken (about 3 or 4 lbs.)

3 tablespoons butter

2 tablespoon minced shallot or green onion

¼ lb. mushrooms, sliced

¼ cup fine dry bread crumbs

¼ cup whipping cream

1 teaspoon Dijon mustard

½ teaspoon salt

½ teaspoon dried basil

¼ teaspoon freshly ground pepper

¼ teaspoon ground sage

¼ teaspoon dried thyme

2 tablespoons minced fresh parsley

2 cups finely chopped fresh sorrel leaves (stems removed)

1 tablespoon butter, melted

Preparation:

1.       Preheat the oven to 375 degrees F. Finely chop the liver of the chicken and set aside. Rinse the chicken and pat dry.

2.       In a large skillet over medium heat, melt 3 tablespoons butter. Add the liver and sauté for 2 minutes. Remove and set aside.

3.       Add the shallot and mushrooms to the skillet and sauté for about 5 minutes, or until mushrooms are tender. Add the breadcrumbs, cream, mustard, salt, basil pepper, sage, and thyme. Remove the skillet from the stove and stir in the parsley, sorrel, and cooked liver.

4.       Stuff the chicken with the sorrel mixture. Place chicken, breast side down, in a roasting pan. Bake for 1 hour to 1 hour 25 minutes, or until an insta-read thermometer reads 160 degrees F.

5.       After 20 minutes of baking, baste with 1 tablespoon of melted butter. Wait another 30 minutes, and baste with the remaining melted butter, turning the chicken breast side up.

6.       Remove the fat from the roasting pan juices. Pour the remaining juices into a bowl and serve on the side to spoon over the chicken.

Kofta

Kofta is a popular snack in South Asia, the Middle East, the Mediterranean, and the Balkan states, typically a form of meatballs flavored with spices and served with a tangy or spicy sauce. In this Indian vegetarian version, kofta is made with lauki, also known as bottle gourd or Calabash, combined with besan flour and salt to make a dough shaped into balls and then fried until crispy and golden. The lauki kofta are simmered in a spicy sauce of tomatoes, onions, green chilies, jeera powder (cumin), garam masala (Indian spice blend), red chili powder, haldi (turmeric powder), and salt. The dish is garnished with freshly chopped coriander and served hot with rice or roti.

Lauki is a kind of fruit grown in vines and often used as a vegetable. In other parts of the world, it is also known as opo squash, long melon, calabash, or bottle gourd. It is also dried and used as a utensil, pipe, water container, or bottle and hence its nickname. They grow into different sizes but always have light green smooth skin and white flesh. It has a delicate and refreshing flavor since it has high moisture content and is a member of the cucumber family. Before combining with the besan flour and salt, the shredded lauki should be drained of its excess water.

Ingredients:

300gms Gourd/lauki peeled and grated

1 cup besan

2 tablespoon oil

3 medium sized tomatoes chopped, grated

2 medium onion finely chopped, grated

2 green chillies finely chopped

1 teaspoon jeera powder

1 teaspoon garam masala

1 teaspoon red chilli powder

1 teaspoon haldi/turmeric powder

Salt to taste

1 tablespoon fresh coriander leaves, chopped

350ml for frying koftas

2 cups water

Preparation:

1.       Grate Bottle gourd and drain out the excess water. Add besan and salt to form loose dough for frying.

2.       Heat oil in a deep pan and make small balls from the dough. Fry balls in medium to low flame until golden brown on both sides. Drain the excess oil and set aside.

3.       Heat 2 tablespoon of oil and add jeera, once it turns brown throw in green chillies and grated onions. Once the onions turn golden brown, add grated tomatoes and the rest of the spices. Keep stirring till everything blends well. Add the fried koftas and 2 cups of water. Let it cook for 5-8 minutes.

4.       Garnish kofta with chopped fresh coriander leaves and serve hot with rice or rotis.

Vegetable Beef Soup

If you’re too busy to make an elaborate meal but crave for a slow-cooked stew, you can make a hearty and healthy vegetable beef soup in your crock pot; it’s one of the easiest things to do. The best thing about this recipe, adapted from the Fix-It and Forget-It Cookbook by Dawn J. Ranck and Phyllis Pellman Good, is that you simply throw the ingredients in the pot and leave it to do its magic. You let the meat cook for six hours in the water and tomatoes while you work or go and do something else. You then add the vegetables and let them cook for another two hours, and you don’t have to be there waiting for it to cook since the crock pot includes a timer and won’t overcook the meal. The result is tender meat in a flavorful and aromatic stew of vegetables.

Ingredients

1 lb. round steak (cut into bite-sized or slightly larger pieces)

can (14 ½ oz.) diced tomatoes

cups water

potatoes (cubed)

onions (chopped)

celery stalks (chopped)

carrots (chopped)

beef bouillon cubes

1 teaspoon dried basil

1 teaspoon dried oregano

Pinch of salt

¼ teaspoon pepper

1 ½ cups mixed vegetables

Preparation:

1. Put the steak, tomatoes, and water into the crock pot. Cover and cook on high for 6 hours.

2. Add the potatoes, onions, celery, carrots, bullion, basil, oregano, salt, pepper, and mixed vegetables. Cover and cook on high for 2 hours.