How To Prepare
1. Warm oil in a pot over medium heat. Add onion and sauté until softened, 6 to 8 minutes. Add garlic and curry powder and stir until fragrant, about 1 minute. Raise heat to medium-high, add zucchini, pour in broth. Cover and bring to a simmer. Remove cover, reduce heat to medium to maintain a simmer and cook until zucchini is very tender, about 20 minutes. Remove from heat and let soup cool slightly.
2. Working in batches, puree soup in a blender until smooth. Transfer to a large bowl, cover and refrigerate until chilled, at least 2 hours.
3. Just before serving, season with pepper. Ladle into chilled bowls, garnish with cilantro and serve.
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Curried Zucchini Soup
How To Prepare
In large bowl, whisk together syrup, lemon rind and juice, oil, thyme, mustard, garlic, and pepper; remove 1/4 cup (50 mL) of the dressing and set aside.
Add chops to bowl, turning to coat; let stand for 10 minutes. (Make-ahead: Cover and refrigerate for up to 4 hours.)
Place on greased grill over medium-high heat; close lid and grill, turning once, until medium-rare, about 10 minutes.
In salad bowl, toss spinach, orange pepper and red onion with reserved dressing. Divide among plates; top with lamb chops. Serve with lemon wedges.
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Grilled Lemon Maple Lamb Chops
How To Prepare
Heat 2 teaspoons oil in a large skillet over medium heat. Add half the beef and brown on all sides, turning frequently, about 5 minutes. Transfer to a 6-quart slow cooker. Drain any fat from the pan. Add the remaining 2 teaspoons oil and brown the remaining beef. Transfer to the slow cooker.
Return the skillet to medium heat, add mushrooms and cook, stirring often, until they give off their liquid and it evaporates to a glaze, 5 to 7 minutes. Sprinkle flour over the mushrooms; cook undisturbed for 10 seconds, then stir and cook for 30 seconds more. Pour in ale (or beer); bring to a boil, whisking constantly to reduce foaming, until thickened and bubbling, about 3 minutes. Transfer the mushroom mixture to the slow cooker.
Add onion, garlic, mustard, caraway seeds, pepper and bay leaf to the slow cooker. Stir to combine.
Put the lid on and cook on low until the beef is very tender, about 8 hours. Discard the bay leaf before serving.
TIPS & NOTES
Make Ahead Tip: Prepare through Step 3; cover and refrigerate for up to 1 day before cooking.
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Flemish Beef Stew
How To Prepare
Combine chicken with ground pepper, parsley, garlic, oregano, lemon juice, Worcestershire sauce and wine in a shallow bowl. Marinate in the refrigerator for several hours (overnight is best).
Preheat broiler. Remove chicken from marinade (save marinade) and place in a shallow pan. Broil 8 inches from heat, turning once, until chicken is no longer pink inside (about 15 minutes).
In a small saucepan, bring marinade to a boil. Pour over chicken, toss and serve. Yummy!
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Chicken Scampi
How To Prepare
In a shallow dish or bowl, combine flour and ground black pepper. Coat chicken breasts with flour mixture. Brown chicken in a large skillet over medium heat on all sides. Remove from skillet, and drain on paper towels.
In the same skillet, combine the tomatoes, water, maple syrup, vinegar and Worcestershire sauce. Season with chili powder, mustard, celery seed, garlic and hot pepper sauce. Bring to a boil; reduce heat, and return chicken to skillet. Cover, and simmer for 35 to 40 minutes, or until chicken is tender, no longer pink and juices run clear.
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Chicken Breasts Pierre
How To Prepare
1. Preheat oven to 375° F. Begin mashed vegetables: Place cut potatoes and celery root in large pot; add cold water till covered. Bring to boil, cover and simmer until potatoes are easily pierced with fork (10-12 minutes). Drain well; return to pot off the heat to dry.
2. Begin the stew: Heat 1 TBSP oil in large skillet over medium-high heat. Add onion, garlic, mushrooms, and thyme; cook, stirring occasionally, until mushrooms are golden and soft (about 8 minutes). Remove and spread along bottom of a 2-quart casserole dish. Heat 1 TBSP oil in the same skillet; add the beef or lamb, carrot, rosemary, and nutmeg; cook until beef is brown and carrot is tender (about 8 minutes). Stir in tomato paste. Layer over mushroom-onion mixture.
3. Finish the mashed veggies: Pass potatoes and celery root through a food mill into a bowl. Season with pepper.
4. Swirl mashed potatoes and celery root over stew with back of a spoon; sprinkle on cheese. Bake until cooked through (15 minutes). Serve warm.
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Celery Root Shepherd's Pie
How To Prepare
Meatballs:
1.
Combine egg white, potato flour, snipped parsley, the 3 or 4 cloves garlic, cumin, nutmeg, red pepper, and black pepper in a large mixing bowl. Add ground beef and ground pork; mix well.
2.
Shape mixture into 36 meatballs. Coat a 15x10x1-inch baking pan with nonstick cooking spray. Place meatballs in pan. Bake in a 350 degree F oven about 15 minutes or until thoroughly cooked (160 degrees F). Remove from oven. Place meatballs on paper towels and pat dry.
Sauce:
1.
Heat olive oil in a large skillet over medium heat. Add onion and the 1 clove garlic; cook and stir about 3 minutes or until onion is nearly tender. Stir together potato flour and red wine or beef broth. Carefully add to skillet along with undrained tomatoes. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more.
2.
Add meatballs to skillet; stir gently to heat through. Transfer to a serving bowl and, if desired, garnish with additional parsley.
Make Ahead Tip
Prepare and bake meatballs; cool. Pack in airtight freezer container or plastic freezer bag; seal, label, and freeze up to 1 month. Thaw overnight before adding to sauce as above.
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Meatballs in Tomato-Wine Sauce
How To Prepare
Directions:
n a large deep saute pan, heat oil on medium heat, add onions and garlic; sauté until onions are translucent, about 4-5 minutes. Add celery and parsley and cook until soft, about 3-4 more minutes. Let cool a few minutes.
In a large bowl combine beef, egg white, onion mixture, potato flour, pepper and allspice. Mix well and form meatballs with your hands 1/8 cup each (fill 1/4 cup then divide the meat in half).
Add beef stock to the pan and bring to a boil. Reduce heat to medium-low and slowly drop meatballs into the broth. Cover and cook about 20 minutes. Remove the meatballs with a slotted spoon and set aside in a serving dish. Strain the stock, add to blender and pulse until smooth. Return to pan and simmer a few minutes to thicken, then pour over meatballs. Garnish with parsley and serve with toothpicks if you want to set these out as an appetizer.
This makes 22 meatballs, nutritional info is based on 5 meatballs with gravy.
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Swedish Meatballs
How To Prepare
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
Place spaghetti squash with cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven and set aside to cool enough to be easily handled.
Meanwhile, heat oil in a skillet over medium heat. Cook and stir onion in oil until tender. Add garlic; cook and stir until fragrant, 2 to 3 minutes. Stir in tomatoes and cook until tomatoes are warmed through.
Use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl. Toss with the vegetables and basil. Serve warm.
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Spaghetti Squash Dish
