This was a really nice change from your typical meatloaf. The sauce tasted as though it had some wine in it, but I think it was just the shiitake mushrooms. Definitely makes a lot of sauce/gravy, which is perfect for a side of mashed potatoes.
I think this is the second time I’ve ever made lamb. This was really good!
4 lbs lamb breast, separated into two pieces
2 tbsp olive oil
2 tsp salt
2 tsp ground cumin
1 tsp ground black pepper
1 tsp dried Italian herbs (oregano, thyme, basil)
1 tsp ground cinnamon
1 tsp ground coriander
1 tsp paprika
1/2 cup chopped Italian flat leaf parsley, minced
1/3 cup white wine vinegar
1 lemon, juiced
2 cloves garlic, crushed
1 tsp honey
1/2 tsp red pepper flakes
1 pinch salt
- Preheat oven to 300 degrees F (150 degrees C).
- Whisk olive oil, salt, cumin, black pepper, dried Italian herbs, cinnamon, coriander, and paprika in a large bowl until combined.
- Coat each lamb breasts in the olive oil and spice mixture and transfer to a roasting pan, fat side up.
- Tightly cover roasting pan with aluminum foil and bake in the preheated oven until the meat is tender when pierced with a fork, about 2 hours.
- Remove lamb from oven and cut into four pieces.
- Increase oven temperature to 450 degrees F (230 degrees C).
- Line a baking sheet with aluminum foil and place lamb pieces on it. Brush the tops of each piece with fat drippings from the roasting pan.
- Bake lamb until meat is browned and edges are crispy, about 15 minutes.
- Meanwhile, combine chopped parsley, vinegar, fresh lemon juice, garlic, honey, red pepper flakes, and salt in a large bowl. Mix well and set aside.
- Increase the oven’s broiler to high and brown lamb for 4 minutes. Remove from oven.
- Serve lamb topped with parsley and vinegar sauce.
Mushroom Mashed Potatoes
6 yukon or red potatoes, quartered
3 tbsp butter
1 medium onion, diced
6 mushrooms, sliced
1/2 cup butter
1/4 cup sour cream
Boil potatoes until soft, about 20 minutes.
Meanwhile, saute onions and mushrooms until tender.
Mash with a potato masher (or bottom of a drinking glass).
Add onions, mushrooms and remaining ingredients and stir into mashed potatoes.
Garlic Green Beans
Good, but was missing something. Next time I think I’ll add sliced almonds or something.
2 tbsp olive oil
1 lb green beans, trimmed
2 cloves garlic, sliced salt, to taste
Blanch the green beans: Bring water to a boil in a medium-sized pot. Add green beans. Cook green beans in boiling water for 5 minutes, or until tender. Drain and run cold water over the beans.
Heat olive oil in a pan over medium heat. Add garlic. Once garlic is fragrant, add the beans and salt and saute.
I came across this WholeFoods recipe on theKitchn and made it for a bunch of guys from our church group who came over for breakfast one morning. I wasn’t sure if it would taste all that great, since I’ve never used a recipe from WholeFoods, but how can you ever go wrong with gruyere? This was super easy, I was able to prepare the entire casserole the night before and just had to wake up and pop it in the oven of the morning of. Served this with some more morning glory muffins and fruit.
- 4 English muffins, split
- 1 tablespoon olive oil
- 2 medium tomatoes, chopped
- 1 pound button or cremini mushrooms, trimmed and sliced
- Salt and pepper to taste
- 8 eggs
- 1/2 cup milk
- 1/2 teaspoon garlic, minced
- 1/4 onion, minced
- 2 teaspoons dried basil
- 1 cup grated Gruyère cheese
Arrange English muffin halves in the bottom of a greased 9- x 13-inch baking dish, cutting them to fit, if necessary; set aside.
Heat oil in a large skillet over medium heat. Add tomatoes, mushrooms, salt and pepper and cook, stirring occasionally, until tender and liquid is thickened, 8 to 10 minutes. Spoon tomato mixture over the top of the English muffins, distributing it evenly; set aside to let cool.
In a large bowl, whisk together eggs, milk, garlic, onion, salt and pepper. Pour evenly over tomato mixture, then sprinkle with basil. Cover and chill overnight.
Set dish aside at room temperature for 1 hour and preheat oven to 350°F. Sprinkle casserole with cheese and bake, uncovered, until puffed, cooked through and cheese is golden brown, 45 to 50 minutes. Serve immediately.
I’ve always been terrible at making soup (unless it comes from a packet laden with MSG). The few times I have attempted a soup from scratch, it always ends up tasting like water with boiled vegetables. I had given up hope, but my friend Maggie (who I’ve mentioned before) brought over some delicious mushroom soup for us after we had our baby and I was inspired to try again.
I came across this recipe after searching for ways I could use our leftover dill and random grape tomatoes. Looking at the ingredients, I had no idea what the soup would taste like, but the reviews were so amazing, I decided it must be delectable! And the recipe seemed to have enough flavorful aspects to produce a tasty result. And thus, I achieved a yummy homemade soup – Hungarian Mushroom Soup!
This soup is actually amazingly good, super satisfying – even for a cool fall night.
Hungarian Mushroom Soup
2 tablespoons unsalted butter
2 cups chopped onions
1 1/2 pounds fresh mushrooms, thickly sliced
1/2 bunch chopped fresh dill
1 tablespoon sweet paprika
1 tablespoon soy sauce
2 cups chicken broth
1 cup milk
3 tablespoons all-purpose flour
1/2 ripe tomato (diced) or 1 can diced tomatoes
1 Hungarian wax or regular hot pepper
black pepper to taste
1/2 cup light sour cream, creme fraiche or Greek yogurt
Melt the butter in a large pot over medium heat. Cook and stir the onions in the butter until fragrant, about 5 minutes. Add the mushrooms and continue cooking until the mushrooms are tender, about 5 minutes more. Stir the dill, paprika, soy sauce, and chicken broth into the mushroom mixture; reduce heat to low, cover, and simmer 15 minutes.
Whisk the milk and flour together in a small bowl. Stir the mixture into the soup. Add the tomato and the pepper. Return cover to the pot and simmer another 15 minutes, stirring occasionally. Season with salt and pepper. Mix the sour cream/creme fraiche/yogurt into the soup and continue cooking and stirring until the soup has thickened, 5 to 10 minutes more. Remove the pepper and discard before serving the soup.
What a fun name to say and to write! The recipe I adapted for my steamed fish suggested serving it with snow peas, which inspired me to make Moo Goo Gai Pan for our next meal. I never realized how much I actually liked Moo Goo Gai Pan, until I moved to New York and no longer got to eat it every now and then with my parents, and I don’t even think we ate it that often. Anyway, now I get cravings for this dish maybe about twice a year. At first I was a little worried that my version wouldn’t taste right, because the sauce was a light brown rather than the cloudy white that you see at restaurants. But, everything turned out wonderful – this was super good!
Moo Goo Gai Pan
The original recipe has water chestnuts and bamboo shoots, which we did not have during the hurricane, so I just added celery and onions instead. This dish definitely needs something crunchy, so celery was a good option.
1 cup sliced fresh mushrooms, halved
1 cup snow peas, sliced into thirds
2 cups broccoli, chopped
1 can (8 oz) sliced bamboo shoots (optional)
1 cup onion, chopped
1 can (8 oz) sliced water chestnuts and/or 1 cup celery, chopped
1 tsp garlic, minced
1 lb skinless, boneless chicken thighs, cut into strips
1 tbsp cornstarch
1 tbsp sugar
1 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp rice wine
1/4 cup chicken broth
Saute vegetables with vegetable oil in a wok or large skillet over high heat until broccoli is tender, about 5 minutes. Remove from wok and set aside.
Heat 1 tbsp vegetable oil in the wok until it begins to simmer and stir in the garlic and cook until it turns golden-brown. Add the chicken and cook until lightly browned on edge and no longer pink in center, about 5 mins.
Stir together the cornstarch, sugar, soy sauce, oyster sauce, rice wine and chicken broth in a small bowl. Pour over the chicken and bring to a boil, stirring constantly. Boil for about 30 seconds until sauce thickens and is no longer cloudy. Return vegetables to wok and toss with sauce.
Upon our return from St John, I was sick of fish (and rice and beans), so I opted to make polenta for the first time and added some breaded chicken and broccolini (sauteed with garlic & salt). This was actually a super easy meal to make and yummy, too. I threw in 3-4 chopped up mushrooms we had leftover from a previous meal into the polenta, which I think made for an excellent addition.
- 2 cups whole milk
- 2 cups water
- 1 1/2 teaspoons kosher salt
- 1 cup polenta or yellow cornmeal
- 1/2 teaspoon freshly ground black pepper
- 4 tablespoons unsalted butter
- 4 ounces sharp Cheddar cheese, shredded
- Optional: chopped mushrooms
In a large pot over medium-high heat, bring milk, water, and salt to a boil. Gradually whisk in polenta. Reduce heat to low, and cover. Cook 20 minutes, until creamy, lifting the lid and stirring every 3 or 4 minutes to prevent sticking. Remove pot from stove, stir in mushrooms, pepper and butter. Gradually stir in cheese. Serve.
Amazing Chicken (adapted from here)
- 4 skinless, boneless chicken thighs
- 1/4 cup mayonnaise (not entirely sure how much I used, I eyeballed it til I thought it was the right proportion to my chicken)
- 3/4 cup bread crumbs (also not entirely sure how much I used, just eyeballed til it looked proportional)
- oregano, basil, thyme
- Preheat the oven to 425 degrees F. Grease a shallow baking dish.
- Coat chicken breasts on all sides with mayonnaise, and roll in mixture of bread crumbs, oregano, basil and thyme until coated. Place coated breasts into the prepared pan.
- Bake uncovered for 30 minutes in the preheated oven, or until chicken is no longer pink in the middle, and the juices run clear.
Noah and I stayed in New York for Christmas this year, and we brought dinner over to a friend’s on Christmas Eve. Since it needed to be transportable, I decided a Chinese Christmas dinner of nuomi fan (Chinese sticky rice) and homemade dumplings would be perfect! This was a perfect opportunity to learn how to make nuomi fan, as it is one of Noah’s favorite dishes. Unfortunately, I completely forgot to take any pictures, so you will have to do with just words.
Nuomi Fan: The original recipe uses a wok and then a large pot, I just cooked everything into our slow cooker pot over the stove. Also, remember to soak your rice and mushrooms overnight, or at least an hour before.
Dumplings: My friend Lillian always makes great homemade pot stickers, so I borrowed her recipe, however to save time and work I substituted chicken instead of shrimp.
- 3 cups Chinese or Japanese short-grain sticky (“sweet”) rice*
- 1 cup Chinese dried black mushrooms* or dried shiitake mushrooms (1 1/2 oz)
- 5 Chinese sausages* (6 to 8 oz total)
- 1 tablespoon peanut oil
- 1 tablespoon minced peeled fresh ginger
- 1/2 cup thinly sliced scallion (white and pale green parts only; from 1 bunch)
- 1 1/2 cups bottled peeled cooked whole chestnuts (from a 14- to 15-oz jar), drained and coarsely chopped
- 1/3 cup Chinese rice wine or medium-dry Sherry
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 teaspoons Asian sesame oil
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 2 cups reduced-sodium chicken broth
Cover rice with cold water by 1 inch in a large bowl and soak at least 2 hours. Drain in a sieve and rinse well under cold running water.
Soak mushrooms in warm water 30 minutes, then drain, squeezing excess liquid back into bowl, and keep liquid. Rinse mushrooms to remove any grit, then discard stems and coarsely chop caps. Quarter sausages lengthwise and cut into 1/2-inch pieces.
Heat a 4-6 quart heavy pot over high heat until just smoking. Add peanut oil and heat, swirling in wok, until just smoking. Add ginger and scallion and stir-fry 30 seconds. Add sausage and stir-fry 1 minute, then add mushrooms and stir-fry 1 minute. Add chestnuts and stir-fry 1 minute. Stir in rice wine, soy sauce, oyster sauce, sesame oil, salt, and white pepper and remove from heat. Add drained rice and stir to coat.
And add broth (broth will not completely cover rice) and drained mushroom liquid. Bring to a simmer, stir once, then reduce heat to low. Cover and cook 25 minutes more, then remove from heat. Stir from bottom to distribute ingredients and let stand, covered, 10 minutes before serving.
Homemade Dumplings (Lillian’s family recipe)
Makes between 125-150 dumplings depending on how full and plump you fill them. If you want to make less, just halve or quarter the recipe. Any leftovers are great for freezing and eating/cooking later.
- 3 packs of dumpling wraps (it’s usually about 50 wraps per package)
- 2 lbs of ground chicken
- 2 lbs of ground fatty pork
- 12 oz canned water chestnuts, diced
- 3 cups chopped scallions (roughly 3 bunches depending on how large they are and how many per bunch)
- Soy sauce
- Sesame Oil
- Flour (not much needed)
Thoughts: Yum and Yum! I thought everything was pretty straightforward as far as preparing these dishes. I had some trouble trying to fry potstickers since I don’t have a non-stick pan, but on the 3rd attempt learned to just put lots of oil and constantly move them around.