sabina k.i. lazarz-daniels
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lamb stew

3/29/2012

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Picture
1 1/2 lbs boneless lamb stew meat, (shoulder cut), in 1 inch chunks
1 tbsp evoo
4 tsp ground cumin
1 tbsp ground coriander
1/4 tsp cayenne pepper
1/4 tsp salt
pepper, to taste
1 onion, chopped
1 28-oz can diced tomatoes
3/4 cup chicken broth
4 cloves garlic, minced
1 15-oz can chickpeas, drained
6 oz baby spinach


  • 1. place lamb in a braising pot. mix in oil, cumin, coriander, cayenne, salt and pepper, ensuring the lamb is well coated with the spice paste. top with onion.
  • 2. in a separate saucepan, bring tomatoes, broth and garlic to a simmer over medium-high heat. then pour over the lamb and onion. cover and cook until the lamb is very tender, 3 1/2 hours on about 250 in the oven.
  • 3. mash 1/2 cup chickpeas with a fork in a small bowl. stir the mashed and whole chickpeas into the stew, along with spinach. cover and cook on high until the spinach is wilted, about 5 minutes.
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    asparagus potato soup

    3/27/2012

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    2 tbsp butter
    2 tbsp evoo
    1 onion, chopped
    1/2 tsp salt
    1/2 tsp curry powder
    1/4 tsp ground ginger
    zest and juice of 1 lemon, divided
    2 cups diced peeled red potatoes
    3 cups chicken broth
    1 cup coconut milk
    2 cups 1/2-inch pieces of asparagus, (1 bunch)
    pepper
    1/4 cup crème fraîche
    1/4 cup chopped chives


  • 1. melt butter and oil in a large saucepan over medium heat. add onion and 1/4 teaspoon salt and cook, until golden, about 5 minutes. stir in curry powder, ginger, lemon zest and potatoes and simmer, stirring occasionally, for 5 minutes. stir in broth, coconut milk and asparagus. bring to a simmer over medium heat, partially cover and continue to cook until the potatoes are tender, about 15 minutes.
  • 2. puree the soup with an immersion blender until smooth. season with the remaining 1/4 teaspoon salt and pepper.
  • 3. whisk crème fraîche, lemon juice and scallions in a small bowl and garnish with a swirl of it.
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    spice crusted salmon with orange lime salsa and cauliflower puree

    3/7/2012

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    salmon
    make a dry rub: 1 tbsp coriander, 1 tbsp cumin, 1/2 tbsp pepper, 1 tsp salt. rub on four fillets of salmon, both sides. grill the fillets under your broiler, 5 minutes per side.

    salsa
    combine: chopped wedges of 4 navel oranges, one finely chopped small red onion, juice of 1 lime, handful of fresh cilantro, 1 clove garlic minced, 1 tbsp chopped chipotle peppers, salt and pepper.

    cauliflower
    boil a head of cauliflower florets in salted water, for about 10 minutes or until soft. drain, add a few tbsp of buttermilk, 2 tbsp butter, a clove of garlic, pepper to taste and puree all ingredients.
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      bisia's bites

      cooking and great food are another passion of mine. follow my culinary adventures.

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