Lamb Sliders

IMG_2104As you can tell, I adapt my recipes from other food blogs.  I try to be scrupulous about linking to the original recipes to give credit where it’s due.  In this case, you might want to read the original post because it’s pretty funny.

These lamb sliders have an interesting flavor, with the rosemary and lemon zest.  Definitely worth a try.  Plus, it falls into the “meatball fun food” category.  As I’ve said before, you need several meatball recipes in your repertoire.

Lamb Sliders, adapted from Dinner Was Delicious

Ingredients:

  • 1 lb. ground lamb
  • 1 shallot
  • 1 lemon (zest and juice)
  • 1 t. fresh rosemary
  • 1 T. soy sauce
  • salt and pepper
  • Side dish: potatoes

Instructions:

1) Make your side dish, because the lamb sliders will go fast.  I made roasted potatoes.  Preheat oven to 475.  Cut the potatoes into pieces, toss with olive oil, salt, and maybe some smoked paprika or whatever sounds good to you.  Put on a foil lined pan and roast.  It will take about 30 minutes? More or less?  Just check them and take them out when a fork goes in easily and they’re nice and brown.

2) Chop shallot.  (I didn’t have a shallot, so I used 1/8 if a regular onion.)  Zest lemon.  Chop rosemary.  Combine all ingredients.  Don’t overmix, but make sure all ingredients are well incorporated into the lamb.

3) Form into slider-sized patties (or meatballs or regular burgers, whatever you want).

4)  Heat pan and add oil.  I use grapeseed oil because of the high flash point – I like my burgers very brown.  Add sliders and cook for a few minutes on each side, depending on how large your patties are and how well-done you like them.

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Paprika Chicken

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Please forgive the ridiculousness of this picture, but I forgot to take a picture until halfway through dinner.  At least you can see how juicy this chicken was.

You must add this chicken to your repertoire.  It is so easy, so fast, and so tasty.  It’s also versatile — I’ve made it with chicken thighs, breasts, smoked and regular paprika.  All are good.  Here’s my favorite way to make it.

Paprika Chicken, adapted from The Shiksa in the Kitchen

Ingredients:

  • 8 boneless chicken thighs (or use breasts)
  • 2 T. smoked paprika (or use regular, but smoked is amazing)
  • 1 t. garlic powder
  • 3/4 t. salt
  • 3 T. olive oil
  • Side dish: broccoli

Instructions:

1) Preheat broiler.

2) I made roasted broccoli as a side dish.  If you’re making this, start it now.  Cut the broccoli into florets, toss with olive oil and a little salt and maybe some lemon pepper if you have some on  hand.  Put into a pyrex or a foil lined pan and put into the oven.  I can’t give you exact timing but about 20 minutes should be enough.  (Note: I usually roast broccoli at a slightly lower temperature, but I needed the oven temperature at “broil” for the chicken and it was fine.)

3) Combine the olive oil, paprika, garlic powder, and salt.  I combine it in the corner of the baking dish and then roll the chicken around in it until it’s fully coated (that’s the Good Enough way) but you could also combine in a small bowl and brush the mixture onto the chicken pieces.

4) Broil the chicken for 7 minutes on each side.

How easy was that?

Curried Carrot Soup

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Lots of flavor in this soup.  Red lentils thicken it – they pop when they cook and provide texture.  Sounds weird, I know, but it’s good – really.

These proportions make a big pot of soup.  But won’t you be happy at lunchtime tomorrow?

Curried Carrot Soup, adapted from Naturally Ella

Ingredients:

  • olive oil
  • 1/2 of an onion
  • chives or green onions
  • 8 carrots
  • 1 c. red lentils
  • 3 t. curry powder
  • 2 t. fresh grated ginger
  • 1/2 t. chile powder
  • salt
  • 6 c. veggie or chicken broth
  • 1 c. coconut milk

Instructions:

First, my idiosyncracies – I loathe grating fresh ginger so I buy grated ginger in a jar.  I get it at Whole Foods because some brands have sugar added.  Next, I made this with chicken broth because I buy it in bulk at Costco so it’s always on hand.  Finally, I admit that I added the whole can of coconut milk.  That definitely exceeds what the recipe called for, but it was good.  So if you’re wondering what you’re going to do with half a can of coconut milk and your hand slips and the whole can “accidentally” ends up in the soup, oh well.  A little creamier soup never hurt anyone.

1) Peel and slice carrots.  Chop onion.

2) Heat a little olive oil in a stock pan and add carrots and onions.  Cook for a few minutes until the vegetables soften.

3) Add the chives or green onions, lentils, curry powder, ginger, chile powder, and a little salt and stir for a minute or so.

4) Add broth, bring to a boil, and reduce to a simmer for about 15 minutes.

5) Puree with an immersion blender (or in the blender).

6) Add coconut milk and salt to taste.