Chicken, Apricot and Lentil Stew

I love Middle Eastern food. You can spice this one up to taste.

2 chicken breasts, diced
1/2 c dried apricots, quartered
1 can lentils
1 onion, chopped
2 tsp minced garlic
ginger
3 c chicken broth
oregano
allspice
paprika
cardamon
couscous
olive oil

Saute onion in oil, then add garlic and ginger. Add chicken and brown. Mix in spices. Toss in lentilsm, apricots, and chicken broth. Cook until chicken is tender - about 15 minutes.

Meanwhile, bring water and oil to boil, then add couscous. Cook for 2 minutes then remove from heat and leave for 5 minutes. Fluff with fork. Serve chicken stew over couscous.

Kefta Bil Tahini

I really think there is nothing better than Middle Eastern food (aside from Mexican). I've replaced the potatoes in this recipe with beans (a 4 bean mix, to be precise, as I had no potatoes on hand).

1/2 kg lamb mince
1 large onion (1/2 diced, 1/2 sliced)
breadcrumbs (I used italian and omitted spices below)
1 egg
spices

Mix above (only diced onions) together and form into patties, then brown under grill.

3 tbspn tahini
water
lemon juice
ground pepper
garlic powder
potatoes, slice thinly

Place potatoes and sliced onions in bottom of casserole dish. Place kefta on top, then pour tahini mix over. Cook in 180C oven for 30 minutes. (If using beans instead of potatoes, serve over rice.)

Turkey & Curry Stew

This is made with curry powder so not a true curry but more of a chili.

1/g kg ground turkey
1 can diced tomatoes
1 can chick peas
1 large onion, diced
curry powder
ground pepper
olive oil
yogurt

Saute onions in oil, then add turkey and brown. Add curry powder and pepper and simmer for 5 minutes. Add tomatoes and chick peas and simmer for 15 minutes. Mix in yogurt and simmer (do not allow to boil) for 5 minutes. Serve alone or over rice.

Lamb Shanks in the Crockpot

Adapted from a Master Chef recipe - some of the same ingredients, different method of cooking

4 lamb shanks
thyme
ground pepper
5 beads mastic
lemon juice
1 c white wine
1 c chicken stock
honey
plain yogurt

Place lamb shanks in crock pot. Sprinkle with ground pepper and thyme, sprinkle with lemon juice, and pour in white wine, then chicken stock. Smear yogurt on lamb, then drizzle honey over. Place beads of mastic on top of lamb. Cook on low for 7 hours.

Fish & Potato Chowder

As I couldn't stomach the thought of coming home on a cold winter's night and having boring old whiting and potatoes, I decided to try a chowder.

2 fillets fish (could also use a seafood marinara mix)
2 large potatoes, diced
veg (I used 1/2 cup each of frozen peas & corn, defrosted)
1 large onion, sliced
butter
white wine
stock (approx 2 cups, weak)

Melt butter in pot and saute onions, then add chopped potatoes and wine. Simmer 2 to 3 minutes, then add stock and bring to boil. Reduce to simmer and cook until potatoes are almost tender. Add fish and vegetables, simmer until fish is cooked through. Remove 1/2 of soup from pot and put into food processor or blender. Blend well and return to pot. Serve with some nice warm bread.

Laban Immo (Lamb & Yogurt Stew)

Changed this up slightly from another recipe I came across. Feel free to do what you like with the spices.

1 kg diced lamb
2 onions, sliced
6 cloves garlic, minced
1 large tub yogurt
beef or other broth
rosemary
paprika
cinnamon
ground pepper
flour
olive oil
1 can chickpeas
frozen broccoli &/or other veg

Saute onions, then garlic, in olive oil. Push to the side of pan when almost done cooking. Toss diced lamb in flour, pepper & paprika mix, then add to pan to brown. In separate pan, mix yogurt and an equal amount of broth. Whisk while heating, then bring to simmer. After lamb is browned, add yogurt mix to pan, along with chickpeas. Add cinnamon and rosemary. Bring to summer and let cook for about an hour. Serve with bread!

Spicy Mexican Hot Chocolate

Haven't made this yet but it sounds good, so saving it!

12oz prepared hot chocolate (not too sweet)
2 tbspns honey
1/2 tsp vanilla extract
2 shots pepper vodka
2 tbspns heavy cream

Combine all but the cream (top the rest with that). Garnish with cinnamon sticks or choc shavings (optional).

Tahini Chicken

Hubs says this one is a keeper

2 chicken breasts
3 tablespoons tahini
2 tablespoons soy sauce
2 tsp sesame oil
1/4 c water
olive oil
1 large onion, sliced
chili flakes
ground pepper

Chop chicken into 1 inch pieces. Heat oil and saute onions until transparent, then add chicken and brown. In the meantime, mix tahini, soy sauce, sesame oil and water. Add tahini mix to pan with chicken, as well as a sprinkle of chili flakes, and some ground pepper to taste. Simmer for about 10 minutes. Serve on top of rice. Savory and spicy!

Steak in Red Wine Sauce

2 steaks
2 c good quality red wine
garlic powder
fresh ground pepper
olive oil
4-8 tbspn butter, chopped into small pieces

Using a baking dish that is big enough to hold your steak, fill with red wine. Whisk in garlic powder and pepper. Marinade steak for at least 2 hours (or overnight). Add oil to a non-stick pan, and sear steak on each side for 2 minutes on each side (do not overcook - steak should be medium rare). Remove steak from pan and place on plate. Add marinade to steak drippings and boil until reduced to 1/2. Take the pan off the heat and whisk in the butter, a bit at a time, until melted. The colour of the sauce should lighten and sauce should thicken up. Serve steak and pour sauce over. Excellent with greens and mash.

Mashed Cannellini Beans

An alternative to potatoes!

1 can cannellini beans
1 small onion, diced
2 cloves garlic, minced
dash or two of lemon juice
freshly ground pepper
parmeson (optional)

Heat oil and saute onions, then add garlic. Add beans and cook for 5-10 minutes, or until tender. Mix in pepper, cheese and lemon juice. Mash by hand. Serve hot or cold!

Scones

3 c self-rising flour
4 tsp baking powder
1/8 tsp salt
100 g butter
1 1/4 c milk

Sift together dry ingredients. Mix in melted butter, then milk. Knead lightly. Cut into 12 evenly sized pieces. Cook in 220C (fan forced 200C) for 10 minutes, or until slightly golden browned on top.

Barossa Brekky Sandwich

I found this recipe in Around the World in 80 Dinners, and modified it slightly by not including bacon, using scrambled eggs instead of fried, and using freshly made scones instead of rolls. This is a perfect brunch, served with a side of fresh fruit.

Scones
Fruit Chutney
Eggs, scrambled with cheese
Pickled onion

Cut scone in half. Slather both halves with fruit chutney. Slice pickled onion and place on top of chutney, on one half. Spoon scrambled eggs on top of half with pickled onion and place other half on top.

Homemade Blue Cheese Salad Dressing

Blue Cheese, in small chunks
Lemon Juice
Garlic
Milk
Mayo

Put all in small jar and shake, shake, shake!

Smothered Chicken

This didn't taste of sinful as the last time I had it, but it was still tasty!

4 chicken breasts
1/2 c flour
1/8 tsp cayenne pepper
1/2 tsp paprika
salt & pepper, to taste
1/4 c canola oil
1 onion, chopped
2 - 4 garlic cloves, minced
1 c sour cream
1/2 c chicken stock

Mix flour, cayenne pepper, paprika, salt & pepper, then coat each chicken breast in this mixture. Heat oil in pan and brown chicken breasts, about 3 minutes on each side. Remove chicken from pan and add onion & garlic to saute, about 3-5 minutes. Place chicken back in pan, mix sour cream & broth together, and add to pan. Bring to simmer and cover. Cook for 10 - 15 minutes.

Cocoa Brownies

I've been craving brownies for some time now. These are heaps better than a package mix.

10 tbspn (140 g) unsalted butter
1 1/4 c sugar
3/4 c cocoa
1/4 tsp salt
1/2 tsp vanilla extract
2 large eggs
1/2 c all-purpose flour

Mix sugar, cocoa and salt into softened butter. Add vanilla and stir, then add eggs, one at a time, mixing well. Finally, add in flour and mix well. Bake in 325F oven for 20-25 minutes, or until toothpick comes out with slightly moist with batter.

Homemade Taco Seasoning

I was overjoyed to find minced turkey at the shops the other week. It's a rarity to find. Not sure what to make with it, I initially thought burgers, but then saw this recipe for taco seasoning. I abhor the Old El Paso type stuff in packets, but this turned out really lovely. Just enough seasoning, without being overpowering. (I can't remember how much mince I had, but I used Kevin's measurements as a guide.)

chili powder
paprika
cayenne pepper
cumin
oregano
garlic powder
onion powder
salt
pepper

Brown your meat in oil, then add in seasoning and simmer for 10-15 minutes. This is healthy as well!

Spicy Roasted Potatoes

I buy a new spice about once a month, usually intending to use it for some partcicular dish. This month is was fennel seed, which I just ground up with my new mortar & pestle. I've become a huge fan of roasted potatoes, which we never had much when I was growing up, and am experimenting with different spices when cooking. This time, it is:

Fennel seed, ground
Paprika
Cumin
Salt
Pepper

Cut up potatoes, mix in olive oil and spices, and bake for 45 minutes or until soft on the inside and crispy on the outside!

Brussel Sprouts Gratin

Another winner from Closet Cooking!

Brussel sprouts
Butter
Flour
Milk
Nutmeg
Salt & Pepper
Parmesan Cheese
Cheddar or other cheese, to your taste
Breadcrumbs

Steam brussel sprouts and set aside. Melt approx 2 tablespoons butter in saucepan, then add 2 tablespoons flour and mix. Add milk (1 cup or so..start with a small amount and add more as needed), nutmeg, salt & pepper and mix. Then add in cheeses and bring the mix to a simmer, adding more milk as needed. The sauce should be slightly thick. Put brussel sprouts in casserole dish, then pour cheese mix over. Top with breadcrumbs and put in 180C oven for approx 20 minutes or until sauce bubbles.

Hot & Cheesy Cauliflower and Broccoli

Butter
Olive Oil
Chili Flakes
Minced Garlic
Parmesan
Broccoli
Cauliflower

Steam veggies. Melt butter and olive oil in wok on high. Reduce to medium, add chili flakes and garlic and saute for 2 to 3 minutes. Take off heat and toss in veggies, then parmesan. Serve!

Broccoli & Mushrooms with Oyster Sauce

1 small bunch of broccoli, cut up
150 grams (1/3 pound) white button mushrooms, sliced
2 tablespoons olive oil
2-3 cloves garlic, minced
about 1/4 to 1/3 cup water
2 tablespoons good-quality oyster sauce

Heat your wok or pan over high heat, and add the oil. When hot, add the broccoli and mushrooms and stir well. Add a splash of water, and continue stirring and tossing the broccoli, adding more water as it evaporates.

When the broccoli is about half cooked, add the garlic. When the broccoli is mainly cooked, add the oyster sauce and toss well. Cover and cook for a minute or two more.

Hillier’s Mini Christmas Puddings

Hubs and I began a new (for him) holiday tradition on our 1st Christmas living together - Christmas stockings. That first year, I think I explained the process incorrectly, as while his stocking was full of candy, books, and other such items, mine was chock full of chocolates! This wasn't a bad things, and since then, we've stuck to candy filled stockings. This year, I ran all over town and did about four separate candy runs, looking for a few unique and special items. While Darrell Lea provided my 'xmas choc of the year' in 2008, this year my choc of choice came from Hillier's. Wandering through Harris Scarfe's Christmas section, I spotted this bag of Mini Christmas Puddings. Not sure about the brand, and wondering how it could possibly taste as good as the real thing, I thought why not try it out. The rest is history! Of course I had to have a taste before handing them all over, and ended up eating half the bag before the rest made it into hubs' stocking;) Rich dark chocolate covered, spicy, nutty, creamy, candy Christmas pudding was too much temptation to pass up. The intention was to go back and get more, but alas, I never made it:( Next year...