Ingredients 2 tablespoons finely chopped Italian parsley 1 clove garlic, minced 1 scallion, finely chopped Zest of 1 lemon 1 generous tablespoon Dijon mustard 1 pound ground lamb Salt and freshly ground black pepper Canola oil 3 burger buns (we used pretzel buns) Method Combine the parsley, garlic, lemon zest in a small bowl. Add the Dijon mustard and stir with a fork to mix everything together. In a large bowl mix the ground lamb and the parsley mixture together until just combined. You need to strike that fine balance of getting the parsley mixture distributed evenly without overworking the meat. Form three burger patties with the lamb mixture and season generously with salt and pepper on both sides. Before cooking the burgers, make an indentation in the centers with your thumb, this will keep the burgers from plumping up too much as they cook. Heat a grill pan or large skillet over medium-high flame. Toast the buns, if you like, you can use the toaster or your grill pan. Brush the heated grill with some oil and grill the buns cut sides down, pressing down slightly on them to make sure they make contact with the pan, a minute or two should do it. Make sure the pan is plenty hot and brush it with some more oil, if needed. Cook the burgers for 3 - 4' on the first side, then an additional 3' on the second side for medium-rare. A quick-read thermometer should read about 50 °C when inserted in the center of the burger. Transfer burgers to buns and serve immediately. These burgers had a nice lemony brightness, thanks to the lemon zest. You can serve extra Dijon mustard to amp up that flavor, if you like, if you’re a mayo lover, that works too. Source: https://www.csmonitor.com/
Ingredients 1 tablespoon vegetable oil, like canola 1 large egg 1 cup cooked white rice (preferably day-old) 1 teaspoon soy sauce 1 teaspoon sesame oil 2 tablespoons kimchi juice 1/3 cup chopped kimchi 1 green onion, chopped (optional) Roasted sesame seeds (optional) Method Heat the oil in a wok or nonstick skillet over medium-high heat. Crack the egg in and stir to mix the yolk with the white. When the egg is almost set, about 45", scramble it. Add the rice, soy sauce and sesame oil, followed by the kimchi juice and kimchi. Stir and cook until the rice is heated through and evenly colored. Taste and add more soy sauce if necessary. Scoop onto a plate, garnish with green onions and sesame seeds and serve immediately. Source: https://www.csmonitor.com/
Ingredients 1/2 of one medium butternut squash, peeled and diced into medium pieces 1/2 tablespoon olive oil 1 teaspoon salt 1 teaspoon pepper 1/2 teaspoon garlic powder Pinch of chili powder Pinch of cinnamon 1/2 Granny Smith apple, sliced thin About 10 thin slices of red onion 3-4 slices of prosciutto (*optional, may leave out for a vegetarian option) A handful of dried cranberries About 1/4 cup Chevre cheese, crumbled 1/2 package of store-bought (or homemade)pizza dough Method Preheat oven to 200 °C. Peel, slice, and dice the butternut squash. Lay squash in an even layer across baking sheet, drizzle with a bit of olive oil, and sprinkle with salt, pepper, garlic powder, chili powder, and cinnamon. Use a spatula to toss until oil and spices cover all sides of the squash. Bake in preheated oven for 20 - 25', turning once, until squash is soft, fragrant, and the edges are beginning to brown. If you're not a fan of raw red onion, toss your onion slices in with the squash in the last 5' and let them soften up a bit. While the squash is baking, cut up your apple and onion and roll out your pizza dough. When squash is done and cooled slightly transfer to top of pizza dough, and using a fork, squish all the squash cubes down so they make a single layer of squash across the pizza. Leave space around the edge for a crust if you wish. Add the apple, onion, prosciutto, cranberries, and Chevre to the top of the squash. Go easy on the Chevre, it's much stronger and creamier than Mozzarella. Bake your pizza for 20 - 30', until dough is fully cooked, and cheese is browned a bit. Slice and cool for 5' before serving. Source: https://www.csmonitor.com/
Ingredients 453 gr. bulk Italian sausage 453 gr. lean ground beef 1 large onion, chopped 1 green pepper, chopped 3 cloves garlic, chopped 170 gr. fresh mushrooms, chopped Salt and black pepper to taste 1/2 teaspoon red pepper flakes (optional) 1 tablespoon Worcestershire sauce 2 tablespoons brown sugar 800 gr. pizza sauce 1/2 cup water 115 gr. turkey pepperoni, chopped (turkey is less greasy than the other type) 6 large kaiser rolls or 12 smaller hamburger buns, toasted 340 gr. mozzarella cheese slices Method Cook sausage, ground beef, onion, green pepper, garlic, mushrooms, salt, pepper, and red pepper flakes in a large skillet until meat is browned, cooked through and crumbled. Drain off as much fat as possible. Add the Worcestershire sauce, brown sugar, pizza sauce, and water. Stir to mix. Bring mixture to a boil, then reduce heat and simmer for about 15' or until thick. Remove from heat and stir in the chopped pepperoni. Serve mixture on toasted buns with slices of mozzarella cheese if desired. Source: https://www.csmonitor.com/
Ingredients Moroccan spice blend 1 teaspoon turmeric 1 teaspoon whole coriander 1 teaspoon cumin crushed with mortar 1 teaspoon pestle 1/2 teaspoon cinnamon 1/2 teaspoon allspice 1/2 teaspoon nutmeg Moroccan coconut corn chowder 2 tablespoons coconut oil (or substitute olive oil) 1 onion, diced 3 garlic cloves, minced 1 tablespoon finely fresh grated ginger 1 recipe of Moroccan spice blend (see above) 400 gr. coconut milk 4 cups of vegetable stock (or substitute chicken stock) 2 cups baby potatoes cut into bite size pieces 2 cups of butternut squash cut into 1 inch pieces 2 red peppers, diced 2 cups of frozen corn kernels 425 gr. of cooked chickpeas or a can, drained and rinsed) 1 lime Parlsey or cilantro, chopped to garnish Method Moroccan spice blend Mix all the ingredients together. Moroccan coconut corn chowder In a large pot set over medium heat, melt the coconut oil. Add the onions and cooked until softened. Add the garlic, ginger, and the spices. Stir and cook until it becomes fragrant, about 30". Add the coconut milk, stock, potatoes, and butternut squash. Cook covered for 15'. Add the peppers, corn and chickpeas. Simmer uncovered for 15' or until peppers are tender. Right before serving add the juice of 1/2 a lime (this is what makes the flavors of the chowder come to life). Serve with a wedge of lime and chopped fresh cilantro or parsley. Source: https://www.csmonitor.com/
Ingredients 455 gr. fresh okra pods, trimmed and sliced 1/4 cup vegetable oil 1 cup chopped onion 1 cup chopped celery 1 cup diced green pepper 2 fresh bay leaves 1 tablespoon fresh thyme 1 tablespoon Cajun spice 1/2 teaspoon black pepper salt (to taste; add the Cajun spice before you taste) 1 tablespoon chopped garlic 2 tablespoons tomato paste 1/4 cup light roux 6 cups vegetable broth 455 gr. small raw peeled and deveined shrimp 2 teaspoons Louisiana hot sauce 2 tablespoons chopped Italian parsley 2 scallions, sliced gumbo file (optional garnish) Method Saute okra in a large skillet until browned. Stir in the onion, celery, green pepper, bay leaves, garlic and thyme and cook until vegetables soften, adding the garlic the last minute so that it does not burn. Place vegetable mixture in a heavy bottomed pot large enough to hold 2-1/2 quarts. Whisk the roux into the vegetables. We are using light roux here, and you may use homemade or use a purchased type, whichever you prefer. Generally, roux is half flour, half oil, cooked and stirred over low heat until it is the color of peanut butter. When roux is mixed into the vegetable, stir in the broth. Bring mixture to a boil, then reduce heat, cover and simmer over low heat for about an hour. Stir shrimp, hot sauce, parsley and scallions into gumbo and cook just until they brighten and begin to curl, do not overcook. Serve gumbo with steamed white rice, garnished with extra parsley or scallion and gumbo file if desired. Source: https://www.csmonitor.com/
Ingredients 1/2 cup (1 stick) butter, softened 170 gr. gorgonzola cheese, crumbled 2 tablespoons olive oil 1/2 cup chopped onion 2 garlic cloves, minced 410 gr. crushed tomatoes 1 tablespoon chopped fresh marjoram or oregano Salt and pepper to taste 450 gr. short pasta like penne or cavatappi Method Mash the butter and gorgonzola together in a small bowl using a fork and set aside. Sauté the chopped onion in the olive oil in a medium saucepan over medium heat until soft and translucent. Add the garlic and sauté for a further minute, just until fragrant. Pour in the tomatoes, then swish out the can with 1/4 cup of water and add it to the sauce. Stir in the chopped marjoram and cook until the sauce is quite thick, about 10 - 12'. You can prepare the recipe up to this point about an hour ahead. When ready to serve, cook the pasta in a large pot of salted boiling water according to package instructions and drain well. While the pasta is cooking, bring the tomato sauce up to a low simmer, then whisk in the gorgonzola butter bit by bit until melted and smooth. Return the pasta to the cooking pot and toss with the sauce until well coated. Source: https://www.csmonitor.com/
Ingredients 4500 gr. whole bone-in ham 1/2 cup brown sugar 1/4 cup light corn syrup 1/2 teaspoon garlic powder 1 teaspoon sriracha sauce 2 tablespoon fresh lemon juice Method Unwrap/remove all plastic from ham and place cut side down on a baking rack in a roasting pan. Lightly score any fatty areas with a knife in a diamond pattern. Wrap pan with foil and bake at 165 °C for 40' per kilo, or about 3 hours for a 4500 grams ham. Meanwhile, stir glaze ingredients together in a small saute pan and bring to a boil; remove from heat and allow to cool. Glaze should be amber colored, have the consistency of honey and not be grainy at all. 30' before the ham is done, remove from the oven and take off the foil. Use a carving knife to trim away any fat from the meat before brushing on the glaze. Brush half the glaze over the skin of the ham and return to oven without foil, bake 15'. Then brush remaining glaze on ham and bake another 15 - 25' or until glaze sets and begins to caramelize. Wait 15' before carving. Source: https://www.csmonitor.com/
Ingrediens 3/4 cup soy sauce 1/3 cup rice or white vinegar 1 tablespoon sesame oil 1 tablespoon sugar or honey 3 garlic cloves, crushed and minced 1 or 2 tablespoons fresh ginger, peeled, crushed and minced 400 gr. of extra firm tofu canola oil 2 or 3 scallion tops, cut into 2-inch sections, then sliced lengthwise into slivers Method Mix soy sauce, vinegar, sesame oil, sugar or honey, garlic and ginger together in the marinating container. Slice the tofu into eight pads of equal size. Drain them for 10 - 15' on paper towels or a lint-free cloth. Then gently slide them into the marinade. After about 15', turn and let them marinate another 15'. Heat 2 tablespoons of oil to medium in a big flat nonstick skillet. Carefully transfer tofu to the pan, reserving marinade. Sauté about 4' on each side (or until nicely golden brown). Plate, garnish with a scattering of the sliced scallions. Serve with individual dipping bowls of the reserved marinade. Source: https://www.csmonitor.com/
Ingredients 226 gr. of oven ready lasagna 453 gr. ground beef 800 gr. can diced tomatoes 2 cups marinara sauce 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 425 gr. container of part-skim ricotta cheese 1 egg 2 cups shredded mozzarella cheese 1/4 cup grated Parmesan cheese Method Preheat oven to 180 °C. Grease the bottom of a 23x33 cm casserole dish and set aside. In a large sauce pan or dutch oven pot cook beef on medium high heat until browned, drain off fat. Stir in tomatoes, marinara sauce, oregano, and basil. Let simmer over low heat. Lightly beat egg in a bowl and then add the ricotta cheese. Stir until combined. Layer the lasagna Cover the bottom of the casserole dish with a layer of the meat sauce. Lay three pieces of the oven-ready lasagna width wise, making sure that there is space between each lasagna piece and the edge of the dish (the pasta will expand in the oven). Using half of the ricotta and egg mixture, cover each piece of lasagna. Add another layer of meat sauce over the top of the pasta pieces. Add 1 cup of the shredded mozzarella over the layer of the meat sauce. Repeat the layers of pasta, the remaining ricotta, meat sauce, and the remaining mozzarella cheese. Sprinkle the Parmesan cheese over the top layer of mozzarella. Cover with aluminum foil and bake for 45' total. After 30', remove the aluminum foil. Let the lasagna rest for 5 - 10' and then cut into slices with a sturdy spatula and serve. Source: https://www.csmonitor.com/