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 redContinue reading “LAMB IN TOMATO WINE SAUCE”

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) saltContinue reading “CURRY CHICKEN”

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 wineContinue reading “STEAMED CHICKEN WITH MUSHROOMS”

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 panContinue reading “BBQ PORK LOIN RIBS”