Leftover Lamb Shepherd's Pie

Prepare: less than 30 mins

Cook: 30 mins to 1 hour

Serve: Serves 6

Ingredients

2 tbsp oil, for frying

1 large onion, chopped,

3 large carrots, diced

2 garlic cloves, finely chopped

100ml/3½fl oz red wine

2 tbsp tomato purée

150ml/5fl oz lamb, chicken or beef stock or leftover gravy

1 tbsp Worcestershire sauce

1 tsp redcurrant jelly

small rosemary sprig

500g/1lb 2oz leftover roast lamb, chopped or shredded (if slow roasted)

150g/5½oz fresh or frozen peas

small handful flatleaf parsley, chopped

1kg/2lb 4oz potatoes, such as Maris Pipers, peeled and chopped

50g/1¾oz butter

60ml/2fl oz double cream

salt and freshly ground black pepper

Method

Heat the oil in a shallow flameproof casserole or a saucepan over a medium heat. Add the onion, carrots and garlic and fry for about 5–6 minutes until softened.

Add the red wine and tomato purée and bring to the boil. Turn the heat down to a simmer and add the stock or gravy, Worcestershire sauce, redcurrant jelly and rosemary. Add the lamb, peas and parsley and season with salt and pepper. Simmer gently on a low heat while you prepare the potatoes.

Preheat the oven to 200C/180C Fan/Gas 6.

Boil the potatoes in a pan of salted water for 10–12 minutes until tender, then drain. Heat the butter and cream in the pan, pass the potatoes through a ricer into the pan of butter and cream (or mash well). Mix well to form a creamy mash without any lumps. Season with salt and pepper.

If not using a casserole, transfer the lamb mixture into an ovenproof pie dish. Top the lamb with the mashed potato.

Bake for 25 minutes or until golden-brown and bubbling.

Notes:

Added Rutabaga and Parsnips 

Doubles the sauce due to the amo

unt of veggies 

Uses cranberry sauce instead of red currant jelly

Uses thyme instead of rosemary 

Added some soy sauce and fish sauce to increase the umami

Added some shredded cheese on top of the potatoes and broiled for a few minutes 

From: BBC's Rick Stein’s Food Stories

Potsticker Soup with Mushrooms & Bok Choy

Total Time: 30 minutes

 

Yield: 4 servings 

 

Warm up with this comforting Potsticker Soup with Mushrooms & Bok Choy! Packed with delicious dumplings, tender bok choy, and earthy mushrooms in a flavorful broth, this soup is a cozy and satisfying meal. Perfect for a light lunch or dinner!

Ingredients

For the Soup:

4 cups low-sodium chicken or vegetable broth

2 cups water

1 tablespoon soy sauce (or tamari for gluten-free)

1 tablespoon sesame oil

1 tablespoon rice vinegar

1 teaspoon grated ginger

2 garlic cloves, minced

1 teaspoon chili garlic sauce (optional, for heat)

4 oz (about 1 1/2 cups) sliced mushrooms (shiitake or button mushrooms)

2 cups bok choy, chopped (about 2–3 small heads or 1 large bunch)

1/2 cup green onions, chopped (for garnish)

1 tablespoon cilantro (optional, for garnish)

For the Potstickers:

12–16 frozen potstickers (store-bought or homemade; pork, chicken, or vegetable)

1 tablespoon olive oil (for pan-frying, optional)

Instructions

Prepare the broth: In a large pot, combine the chicken or vegetable broth and water. Bring to a simmer over medium heat. Stir in soy sauce, sesame oil, rice vinegar, grated ginger, minced garlic, and chili garlic sauce (if using). Simmer for about 5 minutes to allow the flavors to meld.

Cook the mushrooms: Add the sliced mushrooms to the pot and cook for 5-7 minutes, until they begin to soften and release their juices.

Cook the bok choy: Stir in the chopped bok choy and cook for 3-5 minutes until the bok choy is tender but still vibrant green.

Add the potstickers: If you’re using frozen potstickers, heat a tablespoon of olive oil in a separate pan over medium heat. Add the potstickers and pan-fry them for about 2-3 minutes until golden and crispy on the bottom. Then, add them to the simmering soup, letting them cook through for about 7-10 minutes, or until they float to the top and are fully heated.

Note: If you prefer not to fry the potstickers first, you can add them directly to the simmering broth, but pan-frying gives them an extra layer of flavor and texture.

Garnish and serve: Once the potstickers are cooked through, taste the soup and adjust seasoning with extra soy sauce or chili garlic sauce if desired. Ladle the soup into bowls, ensuring each bowl gets a few potstickers, mushrooms, and bok choy. Garnish with green onions and cilantro, if desired.

Enjoy! Serve immediately while hot.

Notes

You can use store-bought frozen potstickers (vegetable, pork, or chicken) for convenience, or make your own homemade potstickers.

For a vegetarian version, use vegetable or tofu potstickers and vegetable broth.

If you like a spicier broth, feel free to add more chili garlic sauce or even a splash of sriracha.

From: Facebook 

Chimichurri dry marinade - salt free (savory spice)

1 Tomato powder 

1 Bell bell pepper powder 

1 Spanish paprika 

1.5 Aleppo chili

Arrowroot 

1 Garlic 

1 Parsley 

.5 Cumin

Minced green onion

3 cracked bay leaves

.75 Mexican oregano 

San Andreas Spice Rub

 4 tsp salt

12 tsp ground annatto

2 tsp sugar

1.5 tsp black pepper

3 tsp thyme

6 tsp garlic powder

3 tsp red pepper

1 tsp cinnamon 

Savory Cheese Soufflé Recipe

Recipe Facts 

 Prep:15 mins Cook:45 mins Active: 30 mins Total: 60 mins 

 Serves: 2 servings

Ingredients

• 3 tablespoons (45g) unsalted butter, plus more for greasing the dish

• 2 tablespoons grated Parmigiano-Reggiano or Grana Padano cheese, for dusting the dish

• 3 1/2 tablespoons (1 ounce; 28g) all-purpose flour (see note)

• 1 cup (235ml) whole milk

• Kosher salt and freshly ground black pepper

• 1 teaspoon (5ml) Dijon mustard (optional; see note)

• 1 pinch cayenne pepper or two dashes hot sauce (optional; see note)

• 4 large egg yolks

• 5 large cold egg whites

• 1/2 teaspoon cream of tartar (optional; see note)

• 3 ounces (85g) freshly grated Gruyère or other semi-firm cheese, such as cheddar

Directions

1. 1. Preheat oven to 400°F (200°C) for a more browned soufflé with a slightly looser center or 375°F (190°C) for a more gently cooked soufflé that sets all the way through. Set oven rack in lowest position. Grease interior of a 48-ounce ramekin with softened butter. Add some grated Parmigiano-Reggiano, rotating ramekin all around so cheese sticks to every part of buttered surface; add more cheese if you don't have enough or discard any excess. Wipe rim of soufflé dish and transfer prepared ramekin to the refrigerator until ready to use.

1. 2. In a small saucepan, melt 3 tablespoons butter over medium-high heat (do not allow it to brown). Add flour and whisk to form paste. Continue to cook, stirring, until raw flour scent is gone, about 1 minute. Whisking constantly, add milk in thin, steady stream, or in increments of a couple of tablespoons at a time, whisking thoroughly and getting into all corners of pan to maintain a lump-free texture. Sauce will initially become very thick, then get thin once all the milk is added.

2. 3. Heat, stirring, until sauce comes to a simmer and begins to thicken slightly. Reduce heat to low and cook, stirring and scraping the sides and bottom of pan, until sauce is nicely thickened, about 3 minutes. Season generously with salt and pepper. Transfer béchamel sauce to a large heatproof mixing bowl and allow to cool slightly.

3. 4. Whisk Dijon mustard (if using) and cayenne or hot sauce (if using) into béchamel. Then, while whisking constantly, work in egg yolks one at a time until thoroughly blended. Set soufflé base aside.

4. 5. In a large mixing bowl, using a French whisk, electric hand blender, or stand mixer fitted with whisk attachment, combine egg whites with cream of tartar (if using) and beat until firm, glossy peaks form.

5. 6. Add 1/3 of beaten egg whites to béchamel base and stir well until whites are thoroughly combined and soufflé base has a looser consistency. Mix in Gruyère. Using a silicone spatula, gently fold remaining beaten egg whites into soufflé base until just combined.

6. 7. Remove soufflé dish from refrigerator and set on rimmed baking sheet. Scrape soufflé batter into prepared baking dish, filling it up to the inner ridge, not to the top (discard any excess). If desired, using an offset or other spatula, gently smooth and level surface of the soufflé batter.

7. 8. Transfer soufflé to oven and bake until well risen and nicely browned on top, about 30 minutes at 400°F for less set and 35 minutes at 400°F for more set, and 35-40 minutes at 375°F for fully set.

8. 9. Immediately transfer soufflé to table and serve before it deflates too much, scooping out portions onto each diner's plate.

Special Equipment

48-ounce ramekin, French whisk or electric hand mixer or electric standing mixer

Notes

If desired, you can decrease the flour to 3 tablespoons (24g) for a slightly thinner béchamel sauce and a slightly lighter, but less sturdy, soufflé.

Mustard and cayenne pepper or hot sauce add subtle flavor to the soufflé but are not absolutely necessary.

Cream of tartar is not required, but it can help prevent accidentally overbeating the egg whites; if you have it, you might as well add it.

From: https://www.seriouseats.com/savory-cheese-souffle

passover potato kugel

 Easy, delicious recipe for potato kugel. Crispy and golden on the outside, fluffy on the inside. Kosher for Passover.

Prep Time20 mins

Cook Time1 hr 10 mins

Total Time1 hr 30 mins

Servings: 15 servings

 

Calories: 197kcal

INGREDIENTS

• 5 pounds russet potatoes (about 10 medium-sized potatoes)
• 2 whole large onions
• 6 eggs
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 6 tablespoons potato starch (if not serving for Passover you may substitute corn starch)
• 1/4 cup schmaltz or extra virgin olive oil, divided (schmaltz gives amazing flavor; use olive oil to keep it vegetarian)

INSTRUCTIONS

• Place a 9x13 baking dish or pan in the oven and preheat oven to 400 degrees, letting the dish heat up inside. Peel the potatoes, then use a food processor or hand grater to grate them into large shreds.
• Place the potato shreds in a large mixing bowl and cover with cold water. Let the shreds sit for a few minutes.
• Meanwhile, peel and shred the two large onions in the food processor or with a hand grater. Reserve.
• In a medium mixing bowl, whisk together the eggs, salt and pepper until fluffy.
• Drain the potato shreds in a colander, pushing down firmly on top of the shreds with your hands to push out the excess liquid.
• Place grated potatoes in a large bowl. Add the seasoned eggs, grated onions and potato starch to the bowl. Use your hands to mix all ingredients together until well combined.
• Take the preheated baking dish out of the oven. Quickly pour in 3 tbsp schmaltz or olive oil, then use a pastry brush to carefully spread the fat around the bottom and sides of the hot dish. Careful, don't burn yourself! The hot dish, while a bit difficult to navigate, will help to form a beautiful brown and crisp crust for the kugel.
• Carefully and quickly spread the potato mixture into an even layer in the baking dish (it should sizzle!), then drizzle remaining 1 tbsp of melted schmaltz or olive oil across the top.
• Bake uncovered at 400 degrees for 60-70 minutes until the top is nicely browned all across the top. If it seems to be browning too fast (before the center is cooked), cover the kugel to keep it from over-browning. You really want it to have a nice golden crust-- at the end of cooking, if it's not quite brown enough, you can put it 6 inches below the broiler for a minute or two to evenly brown it all across the top. This kugel tastes best served hot directly from the oven. Let it sit for 5-10 minutes before slicing and serving.

NOTES

You will also need: 9x13 ceramic, metal or cast iron baking dish or pan (I don't recommend using glass), food processor with grating attachment or hand grater, mixing bowls, silicone pastry brush (heat-safe)

NUTRITION

Calories: 197kcal | Carbohydrates: 32g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 65mg | Sodium: 345mg | Potassium: 713mg | Fiber: 2g | Sugar: 1g | Vitamin A: 95IU | Vitamin C: 8.8mg | Calcium: 33mg | Iron: 1.7mg

From: https://toriavey.com/passover-potato-kugel/

Roasted Beet Goat Cheese Salad

 

Ingredients

• 6 

  medium beets, scrubbed

• 6 c. 

  arugula

• 1 

  avocado, sliced

• 4 oz. 

  goat cheese, crumbled

• 1/2 c. 

  chopped toasted walnuts

FOR DRESSING

• 1/2 c. 

  extra-virgin olive oil

• 1/4 c. 

  balsamic vinegar

• 1 tbsp. 

  maple syrup

• 2 tsp. 

  Dijon mustard

• Kosher salt

• Freshly ground black pepper

Directions

• 1. Step 1Preheat oven to 400°. Wrap each beet in foil and place on a baking sheet. Roast until tender (you can insert a fork or knife through the foil to test), about 1 hour. Let sit until cool enough to handle, then peel and cut into wedges.
  2. Step 2Meanwhile, make vinaigrette: In a jar, shake together olive oil, vinegar, maple syrup, and Dijon until fully combined. Season with salt and pepper.  
  3. Step 3Place arugula in a large serving bowl and lightly dress with vinaigrette. Top with beets, avocado, goat cheese, and walnuts. Toss gently and add more vinaigrette as needed.