Easy. Tasty. Crunchy Crusty Crust. Butter. Sea Salt. Follow this recipe for Dutch Oven Bread.
My roommate and I went and saw Delhi 2 Dublin the other night and I was inspired by this mix of Punjabi and Celtic music to make some kind of Indian creation. This Tikka Masala is my new favorite thing to make. It is incredibly easy and even better the next day. I served this in some of my favorite bowls, on a piece of beautiful tapestry my friend’s mom brought me back from India (thank you Chris!). We lit candles and listened to Punjabi music and drank good beer to offset the spice. It was a beautiful and fun meal.
Goat Shank and Beef Tikka Masala
2 goat shanks
1 lb beef stew meat
1 cup whole milk plain yogurt
2 tsps ground cumin
1 tsp cinnamon
2 tsp cayenne pepper
1 tsp black pepper
2 tsp sea salt
1 ½ tbsp minced fresh ginger
1 large can whole, peeled tomatoes
2 heads of broccoli
1 bunch kale
1 cup brown rice, cooked
2 garlic cloves, minced
4 shallots, sliced
Make the Tikka Masala mix by combining the yogurt and the juice from half a lemon with the cumin, cinnamon, cayenne, pepper, salt and ginger.
In a skillet heat a few tablespoons of olive oil. Quickly sear the shanks and stew meat in the pan. Remove the meat from the pan once it’s browned. Sauté the garlic and onions in the same pan.
Place the can of peeled, whole tomatoes, the Tikka Masala mix, meat, garlic and onions in a slow cooker and set to high. If you don’t have a slow cooker, use a Dutch oven.
Slow cook for around three or four hours, or until the meat is tender. Season with salt & pepper as desired.
About 40 minutes before serving cook the brown rice. Right before serving sauté the broccoli and kale in a skillet over high heat until softened, squeeze the other half of the lemon on the vegetables. Slice the pita bread and heat it up with a little oil, salt & pepper in the oven.
Serve the Tikka Masala with the rice, vegetables and pita with cilantro and plain yogurt as a garnish.
This easy granola is so good and beautiful. I love the freeze dried raspberries, they are tart and add such a punch of flavor. I’ve been eating this with fruit and yogurt and topped on raw banana ice cream. For some reason I get lazy to make granola I have to bake so this is a great alternative.
Freeze Dried Raspberry, Almond and Coconut Granola
Freeze dried raspberries (Trader Joes)
1/4 cup Chopped raw almonds
1/4 cup Chopped raw pumpkin seeds
3 tbsp Sesame seeds
1/4 cup Sunflower seeds
2 tbsp flax seeds
3/4 cup unsweetened coconut flakes
2 tbsp coconut palm sugar
1/4 cup raisins
Mix everything and store in a mason jar, enjoy with plain whole milk yogurt, topped on smoothies, or with ice cream.
Whenever I make curries they become less traditional, and more of an expression of my pantry. I wanted to make a traditional curry, with eggplant, red pepper, fish sauce, the works. But I had limited time, and other ingredients I needed to use, to I came up with this. I didn’t have brown rice on hand either, so I served the curry with amaranth, a teeny little grain. Though untraditional, this curry was rich and sweet, but not overly sweet, and really a light and simple dish.
Green Beef Curry with Sweet Potato, Peaches and Broccoli
1 tbsp butter
1 can coconut milk
½ cup water or chicken broth
1 sweet potato, chopped
1 cup peaches, chopped
2 heads of broccoli, stems removed
Grass fed beef (I used kabob meat I had on hand), bite size pieces
1 tbsp green curry paste
Salt & pepper
2 tbsp coconut palm sugar
1 cup amaranth, cooked
Place the butter in a Dutch oven and sauté the onion over high heat. Add the can of coconut milk and water or chicken broth. Add the sweet potato and cook for about 10 minutes. Meanwhile, sear the beef. Add the curry paste and season with salt & pepper, lemon juice and the coconut palm sugar.
After several minutes, add the beef cuts. Cook for a few minutes, check to make sure the sweet potatoes are soft, and then add the broccoli. Simmer for a few minutes until the broccoli is tender.
Serve with the cooked amaranth, or whatever grain you have on hand and decide to use. Garnish with cilantro, or basil.
These little individual size spaghetti squash are great for stuffing and presenting. I’m really into fromage blanc, for both savory and sweet dishes, it is mild, but still rich and creamy and has a great texture. It really added a rich tanginess to this meal. I believe lemon juice is essential in almost every recipe, and this one is no exception, make sure you add plenty and top with a handful of cilantro.
Spaghetti Squash with Quinoa, Kale and Fromage Blanc
1 spaghetti squash
1 cup quinoa, cooked
1 small onion, chopped
1 clove garlic, chopped
Handful of crimini mushrooms, chopped
Handful of kale, stems removed
Salt & pepper
Fill a skillet with an inch of water, slice spaghetti squash in half and place in the water. Roast the squash at 400 until it is tender. You can also fill a Dutch oven with water and boil the squash on the stovetop. Cook the quinoa while the squash cooks, this takes about 25 minutes or so.
When the squash and quinoa are finished, remove them from heat and set aside. Heat some oil in a skillet and sauté the onions, garlic, mushrooms and kale on high heat for several minutes. Turn your oven onto broil. Season the vegetable mix with salt & pepper and lemon juice. Add about half a cup of the quinoa to the skillet and mix it in with the vegetables. Remove the seeds from the spaghetti squash and fill it with the vegetable-quinoa mix. Broil until the quinoa and kale is toasted.
Top the squash cups with fromage blanc, plenty of cilantro, lemon juice and another grind of salt & pepper.