LAMB IN TOMATO WINE SAUCE

INGREDIENTS:

  • lamb – 2 pounds (rack, shank or loin chops)
  • 5 carrots – cut into 1 inch pieces
  • 1 onion – roughly chopped
  • 4 cloves garlic – roughly chopped
  • 1 bay leaf
  • rosemary, sage & thyme (fresh or dried)
  • salt & pepper
  • cornstarch – 2 teaspoons

MARINADE:

  • tomato sauce – 1/2 cup
  • beef broth – 1 cup
  • red wine – 1/2 cup
  • red wine vinegar – 1 tablespoon
  • sugar – 1 tablespoon

PORK CHOPS IN APPLES & ONIONS

INGREDIENTS:

  • 2 bone-in pork chops (brine in salt & peppercorns)
  • 4 carrots (cut into 1 inch pieces)
  • 3 red potatoes (cut into 1 inch pieces)

MARINADE:

  • 1 small onion (thin sliced)
  • 1 apple (thin sliced)
  • 3 garlic cloves (diced)
  • butter – 1 tablespoon
  • sugar – 1 tablespoon
  • salt & pepper (to taste)
  • 2 cups broth
  • 1/4 cup wine

CURRY CHICKEN

For best results, marinate the chicken overnight in a ziplock bag.

INGREDIENTS:

  • 4 skinless chicken thighs
  • 4 carrots (rough chopped)
  • 3 potatoes (rough chopped)
  • 1 small onion (thin sliced)
  • vegetable oil – 1 tablespoon

MARINADE:

  • coconut milk – 14 oz
  • madras curry powder – 3 tablespoons
  • sugar – 1 tablespoon
  • 3 garlic cloves (diced)
  • 1 shallot (diced)
  • salt & white pepper (to taste)

INSTRUCTIONS: slow cooker

  • Place carrots, potatoes  and onions into slow cooker.
  • Add with chicken, cover with marinade.
  • Cook on LOW for 6 hours.

INSTRUCTIONS: stovetop

  • Pan fry chicken (1-2 mins both sides) in a large pan/pot, until juices run clear.
  • Add veggies, cover in marinade. Cover and bring to a boil.
  • Then simmer on low heat (must be bubbling) for about 75-90 mins.

STEAMED CHICKEN WITH MUSHROOMS

My mom used to make this dish and the distinct smell of dates and mushrooms, always brings back memories.

INGREDIENTS:

  • 1 pound chicken (cut into bite size chunks)
  • 3 dried wood ear mushrooms (soaked in hot water, sliced thinly)
  • 6 dried shitake mushrooms (soaked in hot water, then sliced)
  • 6 dried red dates
  • goji berries – 2 tablespoons
  • 1” ginger (julienne)
  • rice wine – 2 tablespoons
  • ¼ cup of water

MARINADE:

  • rice wine – 3 tablespoons
  • light soy sauce  – 2 tablespoons
  • oyster sauce – 1 tablespoon
  • sesame oil – 1 tablespoon
  • cornstarch – 1 teaspoon
  • salt and pepper (to taste)

INSTRUCTIONS:

QUICHE LORRAINE

INGREDIENTS:

  • 5 eggs
  • half & half – 1/2 cup
  • swiss cheese – 1/3 cup (finely chopped)
  • 1 shallot (finely chopped)
  • 3 slices bacon (cooked and diced)
  • Pillsbury crescent roll (pressed into cake/pie pan, with a 2-3 inch edge)

INSTRUCTIONS:

  • Fry bacon until crispy, then dice into small pieces.
  • Cook shallots in bacon fat.
  • Layer shallots, bacon and cheese in bottom of pan.
  • Beat eggs then add half & half, salt & pepper to taste.
  • Slowly pour into pan.
  • Bake at 350°F, for 30 minutes

BBQ PORK LOIN RIBS

INGREDIENTS:

  • 4 pork loin ribs

MARINADE:

  • BBQ sauce – 1/2 cup
  • honey – 1/4 cup
  • water – 1/4 cup
  • 3 garlic cloves (diced)
  • salt & pepper (to taste)

INSTRUCTIONS:  slow-cooker

  • Place ribs in slow-cooker and add marinade.
  • Cook on LOW for 5 hours

INSTRUCTIONS:  oven

  • Preheat oven to 350°F.
  • Place ribs in an oven safe pan and add marinade.
  • Cover pan tightly with tin foil.
  • Bake for 2 hours.

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