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Tag Archives: lamb

NEW ZEALAND INSPIRED

15 Wednesday Mar 2017

Posted by Ceri Wilkin in New Zealand, Recipes

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Tags

crunchie bars, easy, egg whites, entertaining, family, friends, international week, lamb, mint, pavlova, presentation, walnuts

After giving a recent presentation about New Zealand to two middle school classes as part of International Week (during which I attempted to divert attention and gain favor with the miniature candy bars my Mum sent over to share)

I was inspired to share a little of my home country cuisine with friends we had invited for dinner.

HONEY LEMON RACK OF LAMB

1 rack of lamb

4 cloves garlic, halved

1/3 cup honey

1/4 cup packed light brown sugar

1/4 cup fresh lemon juice

1/8 teaspoon garlic powder

1/4 teaspoon salt

1 teaspoon lemon zest

1 tablespoon chopped fresh mint

1/4 cup finely chopped walnuts

Heat oven to 350F.

Cut 1-inch deep slits in lamb, insert garlic. Place lamb in shallow roasting pan, set aside.

In a small saucepan, combine honey, brown sugar, lemon juice, garlic powder and salt, cook over low heat until bubbly, stirring until sugar dissolves. Remove from heat, stir in lemon zest, mint and walnuts. Spoon glaze over lamb, bake for 25 to 35 minutes or until internal temperature registers 135 degrees, baste occasionally. Remove from oven, let stand 5 to 10 minutes or until internal temperature is 145 degrees. Slice and serve.

Enjoy!

Recipe adapted from The Northwest Arkansas Democrat Gazette, April 2015

www.nwaonline.com/

PAVLOVA

4 egg whites, at room temperature

pinch of salt

2 cups sugar

1 teaspoon vanilla essence

1 teaspoon vinegar

1 tablespoon cornflour

3 tablespoons boiling water

Heat oven to 150C.

Beat all ingredients together in an electric mixer for 15 minutes until the mixture forms firm, glossy peaks.

Spoon the mixture onto greased baking paper in 8 small circles. Bake for 30 minutes, then turn the oven off and leave the pavlova inside for at least another hour. Do not open the oven during this time.

To serve, place onto plates and garnish with whipped cream and fresh fruit.

Enjoy!

Recipe adapted from Good Food New Zealand Style, Chanel Publishers, 2001

www.newzealand.com/‎

 

LAMB BURGERS WITH FETA MINT SPREAD and SLOPPY JOES

11 Monday Apr 2016

Posted by Ceri Wilkin in burgers and sandwiches, Recipes

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Tags

beef, dinner, easy, family, kids, lamb

Dinner bliss on a bun!!

LAMB BURGERS WITH FETA MINT SPREAD

lamb burgers with feta

1 onion, finely chopped

1/4 cup chopped fresh parsley

4 cloves garlic, minced

1 teaspoon grated lemon rind

1/2 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon ground cumin

24 ounces ground lamb

16 ounces ground beef

hamburger buns

1/4 cup plain Greek yogurt

2 tablespoons crumbled feta cheese

1 tablespoon finely chopped fresh mint

1 teaspoon lemon juice

1 cup arugula

Combine onion, parsley, garlic, lemon rind, salt, pepper, cumin, lamb and beef, stirring just until combined. Divide the mixture into equal portions, and shape each portion into a 1/2 inch thick patty.

Heat a pan over medium-high heat. Coat with cooking spray. Add patties to pan, grill 4 minutes on each side or until desired degree of doneness. Remove the patties from pan. Add buns to pan, cut sides down. Cook 1 minute or until toasted.

Combine yogurt, cheese, mint and juice in a small bowl, stirring with a whisk. Place patties on bottom of buns, top evenly with feta mixture, arugula and top halves of buns.

Enjoy!

Recipe adapted from Cooking Light, April 2015

www.cookinglight.com/

SLOPPY JOES

sloppy joe

2 pounds lean ground beef

1 onion, chopped

1 green bell pepper, chopped

1 teaspoon garlic powder

2 teaspoons yellow mustard

1 1/2 cups ketchup

2 tablespoons brown sugar

salt and freshly ground black pepper

Cook beef with onion and bell pepper in a skillet over medium heat, breaking up the lumps until well browned, about 5 minutes. Stir in garlic powder, mustard, ketchup and brown sugar until well combined, season with salt and pepper.

Reduce heat to medium-low and simmer 15 minutes.

Enjoy!

Recipe adapted from allrecipes, March 2016

allrecipes.com/

TRAVEL TUESDAY – SALT RESTAURANT AND BAR – WHITIANGA, NEW ZEALAND

03 Tuesday Feb 2015

Posted by Ceri Wilkin in Recipes, Travel Tuesday

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Tags

duck, lamb, New Zealand, pumpkin, Salt Restaurant and Bar, Whitianga

SALT RESTAURANT AND BAR – WHITIANGA, NEW ZEALAND

While in New Zealand visiting family, my husband and I were able to get away for a dinner by ourselves. We left the kids in Grandmas capable hands, along with a large package of fish and chips and were on our way.

We chose the highly recommended Salt Restaurant and Bar, situated by the marina with beautiful water and boat views. Although I recall several different restaurants occupying the same space over the years, until now, none has been able to claim the fine Pacific Rim Cuisine, or brought the same passion to the plate as Chef Alfred Hivatoa Peterson. Enjoy!

A glass of bubbles to start the evening

A glass of bubbles to start the evening

Then we shared an exquisite appetizer –

Smoked Duck Breast with Confit Duck Tortellini, Nectarine, Fennel and Cherry Jus

Smoked Duck Breast with Confit Duck Tortellini, Nectarine, Fennel and Cherry Jus

And sampled each others stunning main dishes –

pumpkin rissoni

Pumpkin Rissoni with Zucchini Flower filled with Asparagus Mousse, Pumpkin Seed and Herb Oil  – for me

and

lamb mixed grill

Lamb Mixed Grill of Backstrap, Cutlet, Merguez Sausage and Sweetbreads with Mixed Beans, Kumara and Eggplant Puree – for my husband.

BEEF AND LAMB BURGERS WITH CHEDDAR AND CAPER REMOULADE

22 Saturday Nov 2014

Posted by Ceri Wilkin in burgers and sandwiches, Recipes

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Tags

beef, caper, cheddar, cornichon, english muffin, ground, lamb, mayonnaise

My family and I loved these delectable burgers – all the distinctive flavors came together perfectly, for a flawless meal.

BEEF AND LAMB BURGERS WITH CHEDDAR AND CAPER REMOULADE

lamb and beef burgers

4 cornichons, coarsely chopped

3 tablespoons parsley leaves, coarsely chopped

2 teaspoons drained capers

1 garlic clove

1/2 cup mayonnaise

1 tablespoon whole-grain mustard

3/4 pound ground beef

1/2 pound ground lamb

salt and freshly ground black pepper

4 english muffins, split

4 slices cheddar

tomato slices and cucumber for garnish

Light a grill. In a food processor, pulse the cornichons with the parsley, capers and garlic clove until finely chopped. Add the mayonnaise and mustard and pulse until blended.

In a large bowl, gently mix the ground beef with the ground lamb and season generously with salt and pepper. Form the meat mixture into four 1-inch-thick patties and make a slight indentation into the center of each one with your thumb. Season the burgers with salt and pepper.

Grill the english muffin halves cut side down until toasted, about 1 minute. Flip the muffins and grill for 30 seconds longer. Transfer to a work surface cut side up and spread the bottom halves of the muffins with the caper remoulade.

Grill the burgers over high heat until they are nicely charred on the bottom, about 4 minutes. Flip the burgers, top them with the cheddar cheese and grill until cooked to medium and the cheese melts, about 4 minutes longer. Transfer the burgers to the toasted english muffins and let rest for 5 minutes. Top the burgers with the tomatoes and cucumbers if desired, close the burgers and serve.

Enjoy!

Recipe adapted from Food and Wine, June 2008

www.foodandwine.com/recipes

STUFFED PEPPERS WITH LAMB AND PINE NUTS

30 Thursday Oct 2014

Posted by Ceri Wilkin in main

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Tags

halloween, lamb, peppers, pine nuts, sauce, stuffed, tomato

Whether or not you choose to carve cute faces into these Stuffed Peppers with Lamb and Pine Nuts, they are delicious. My kids kept trying to sneak bites of the filling as I was putting the peppers together this morning.

STUFFED PEPPERS WITH LAMB AND PINE NUTS

stuffed peppers with lamb and pine nuts

1/2 cup rice

1 cup water

2 teaspoons salt, divided use

1 pound ground lamb

2 cloves garlic, minced

1 onion, chopped

1/2 cup pine nuts

1/2 teaspoon ground coriander

1/4 teaspoon crushed red pepper

freshly ground black pepper

5 bell peppers, cored

2 (8 ounce) cans of tomato sauce

1/2 cup chicken broth

Heat oven to 350F.

Place rice, water and 1 teaspoon of the salt in a saucepan, heat to boiling. Cover, reduce heat and simmer 15 minutes. Stir, cool and set aside.

Cook lamb in a large skillet until browned, stirring to break up. Add garlic and onion to the skillet, cook until soft, about 3 to 5 minutes. Stir in pine nuts, and cook for 3 minutes. Add rice, coriander and crushed red pepper to the skillet, cook for 1 minute. Season with remaining 1 teaspoon of salt and black pepper.

Cut eyes and mouth into bell peppers (if desired), and place in a baking dish. Fill with meat mixture and place tops back on the peppers.

Combine tomato sauce and chicken broth in a bowl, pour into dish. Cover and bake until peppers are tender, about 50 minutes.

Serve peppers with sauce.

Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, October 2001

www.arkansasonline.com/news/features/food/

SHEPHERDS PIE and CHOCOLATE POUND CAKE WITH CREAM CHEESE FILLING

22 Wednesday Oct 2014

Posted by Ceri Wilkin in Dessert, main, Recipes

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Tags

birthday, cake, celebration, chocolate, cream cheese, filling, glaze, lamb, pie, potatoes, pound cake, shepherds

After getting home and warming up from being outside in the cold drizzle on the farm, it was time to cook dinner. With seven kids – two of my daughters friends were sleeping over and the boys both had friends to stay also – I planned a feast. The Birthday Girl had requested Shepherds Pie and Chocolate Cake for dessert, but I also spread out an array of child friendly foods.

SHEPHERDS PIE

shepards pie2 pounds of potatoes, peeled and cubed

2 tablespoons sour cream

2 tablespoons softened cream cheese

1 egg yolk

1/2 cup cream

salt and freshly ground black pepper

1 tablespoon olive oil

1 3/4 pound ground lamb

1 carrot, peeled and chopped

1 onion, chopped

2 tablespoons butter

2 tablespoons flour

1 cup beef stock

2 tablespoons worcestershire sauce

1/2 cup frozen peas

1 teaspoon paprika

2 tablespoons chopped fresh parsley leaves

Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes, and pour them into a bowl. Combine sour cream, cream cheese, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth (I added everything straight in with the potatoes and saved a bowl).

While potatoes boil, heat a large skillet over medium high heat. Add oil to the hot pan with the lamb. Season with salt and pepper. Brown and crumble meat for 3 to 4 minutes. Add chopped carrot and onion to the meat, cook for 5 minutes, stirring frequently. In a second small skillet over medium heat, cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy one minute, then add to the lamb mixture. Stir in the peas.

Heat broiler to high. Fill a small baking dish with lamb and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil until potatoes are evenly browned. Top pie with chopped parsley and serve.

Enjoy!

Recipe adapted from Rachael Ray

www.foodnetwork.com/…/rachael-ray/30-mi…

CHOCOLATE POUND CAKE WITH CREAM CHEESE FILLING

chocolate pound cake with cream cheese filling

CHOCOLATE POUND CAKE

1 cup butter

2 cups sugar

4 eggs

2 teaspoons vanilla

4 ounces of German sweet chocolate, melted

3 cups flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1 cup buttermilk

In a mixing bowl, cream together butter and sugar, add eggs, one at a time, beating well after each addition. Blend in vanilla and add chocolate. Sift together flour, salt and baking soda, add to creamed mixture alternately with buttermilk, beginning and ending with dry ingredients.

CREAM CHEESE FILLING

6 ounces of cream cheese

4 tablespoons of butter

1/2 cup sugar

2 eggs

2 tablespoons of flour

1 teaspoon vanilla

Cream the cheese and butter together in a bowl, add sugar slowly and eggs, flour and vanilla. Mix well. Pour half of the cake mixture into a 10-inch bundt pan, then pour the cheese mixture on top. Pour remainder of the cake mixture on top of cheese mixture. Spread evenly. Bake for one hour and 30 to 35 minutes. Cool in pan at least 10 minutes before removing cake to a wire rack to cool completely. Then frost with glaze.

TO PREPARE GLAZE

1/4 cup butter

1/2 cup brown sugar

1 tablespoon cream

In a small saucepan, melt better, blend in brown sugar, mix well. Stir in cream and continue to heat for 1 minute. Spread over the top of the cake.

Enjoy!

Recipe adapted from Arkansas Living Magazine, July 2014

www.aecc.com/arkansas-livin…

LAMB CHOPS WITH FRESH HERBS AND ROASTED FIGS

15 Wednesday Oct 2014

Posted by Ceri Wilkin in Entertaining, main

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Tags

chops, figs, herbs, lamb, marjoram, rack, roasted, rosemary, thyme

Although elegant enough to serve at a dinner party, I made this lamb dish one Saturday night at home for my husband and I, our 3 kids and their friends who were spending the night. By the time my husband detached himself from the football game he was engrossed in, there were just 2 chops left from 2 racks of lamb – apparently this is our kids new favorite meal.

LAMB CHOPS WITH FRESH HERBS AND ROASTED FIGS

lamb chops with roasted figs

LAMB CHOPS

1 tablespoon chopped fresh rosemary

4 teaspoons chopped fresh thyme

4 teaspoons chopped fresh marjoram

2 2-pound racks of lamb

2 tablespoons olive oil

2 garlic cloves, crushed

2 tablespoons grape seed oil

ROASTED FIGS

12 ripe figs, halved lengthwise

16 sprigs of thyme

olive oil

LAMB CHOPS

Combine herbs in a small bowl. Rub lamb with olive oil, half of chopped herbs, and garlic, cover and chill over night.

Heat oven to 425F. Heat grape seed oil in a large skillet over medium-high heat. Sprinkle lamb with salt and pepper, sear until brown on both sides, 5 minutes total. Transfer lamb to a large rimmed baking sheet, roast to desired doneness, about 25  minutes for medium. Transfer lamb to a cutting board, let rest 5 to 10 minutes. Maintain oven temperature and reserve baking sheet for figs.

ROASTED FIGS

Place figs and thyme sprigs on baking sheet. Sprinkle with remaining herbs and drizzle with olive oil. Roast in the oven for 10 minutes.

Cut lamb racks into individual chops, arrange on plates and place figs alongside.

Enjoy!

Recipe adapted from Bon Appetit, September 2009

http://www.bonappetit.com/recipes

 

Dinner Menu At The Cabin

23 Friday May 2014

Posted by Ceri Wilkin in Dessert, Entrées, Recipes, Soup

≈ 2 Comments

Tags

cabin, coon hunt, fennel, fig, ginger, lamb, menu, mushroom, pine nut, pumpkin, shanks, Soup, tart, white port

We were fortunate to be invited to spend the night in the middle of the woods – although close to home, it felt like a world away. We were “warned” it was very basic, no electricity or hot water – and the guys were planning to go coon hunting once the sun went down.

I packed my book, left out the high heel shoes, and was very excited to cook and provide dinner for the group. I planned for the menu to be rustic, to equal our accommodations, and our friends offered the refined fun of wine pairings for each course.

The fire burning in the hearth, the gently lamp light and the company and conversation was warm and cozy. It was a peaceful, beautiful evening, and my husband and I took full advantage of the hiking trails around the property the next morning.

The beautiful cabin

Treasures inside the Cabin

Wild Mushroom Soup with White Port 

Paired with a 2012 Schug Sonoma Coast Pinot Noir

8 tablespoons butter, room temperature

4 shallots, chopped

3 1/2 to 4 cups of dried wild mushrooms (I used porcini, lobster, wood ear and oyster)

4 cups fresh mushrooms, sliced

2 cups white port wine

3 cups chicken stock

2 tablespoons flour

2 cups cream

salt and pepper to taste

fresh chopped parsley

Soak dried wild mushrooms in hot chicken stock for an hour. Strain, save liquid and chop mushrooms.

Saute shallots in butter until translucent. Add all the mushrooms, both fresh and wild. Cook until very little liquid remains.

Add port wine and reduce liquid again until most of it is gone. Add in flour (I mix it with a little water or broth first). Stir well. Add saved mushroom liquid, cook for half and hour at a low simmer.

Add in cream and bring just to a boil then to turn to low and simmer for half and hour.

Blend using an immersion blender to the consistency of your choice.

Add salt and pepper to taste, divide among bowls and top with parsley.

Enjoy!

Recipe adapted from The Dining Guide. February 2014

www.nwaonline.com/dining/‎

Braised Lamb Shanks with Tomato and Fennel

Paired with a 2008 Bell Sierra Foothills Syrah

4 lamb shanks

1/2 cup flour

4 tablespoons olive oil

2 tablespoons unsalted butter

2 onions, peeled and cut in half, then sliced 1/4 inch thick

1 leek, sliced into 1/4 inch half moons

4 garlic cloves, minced

1 cup red wine

2 cups chicken stock

1 (28 ounce) can peeled whole tomatoes, drained

2 tablespoons tomato paste

1 tablespoon fresh thyme leaves

2 dried bay leaves

2 fennel bulbs, cut into half and sliced 1/4 inch thick

Heat oven to 375F.

Season lamb all over with salt and pepper. Place flour in a shallow bowl. Dredge lamb in flour, turning to coat evenly, shake off excess. Heat oil and butter in an 8 quart dutch oven, over medium heat. Working in 2 batches, cook until shanks are well browned, about 5 minutes per side. Transfer shanks to a large plate, drain off all but 2 tablespoons of fat.

Place dutch oven over medium heat, add onions and leek, and sauté until they are lightly browned, about 6 minutes. Add garlic, cook 4 minutes more. Add red wine, scraping up any browned bits with a wooden spoon. Return shanks to the dutch oven, and add chicken stock, tomatoes, tomato paste, thyme and bay leaves. Bring to a boil, cover and place in oven. Braise for 2 hours, add fennel and cook for 30 minutes longer.

Using a slotted spoon, transfer shanks and vegetables to a large bowl. Using a ladle, skim fat from surface of cooking liquid, cook over medium heat until liquid is thickened, 5 to 7 minutes. Return shanks and vegetables to pan, cook until heated through. Remove from heat and season with salt and pepper.

Enjoy!

Spiced Pumpkin, Fig, Pine Nut and Ginger Tart

Paired with a non-vintage Bell North Coast Brut

300 grams of pumpkin, peeled and cut into 1.5 cm dice

2 teaspoons pumpkin pie spice

1/4 cup brown sugar

2 teaspoons chopped crystallized ginger

110 grams unsalted butter, melted

200 grams of ginger cookies

6 dried figs, stems removed, sliced

1/4 cup pine nuts, lightly toasted

LEMON VANILLA CREAM

2 lemons, zest and juice

2 tablespoons sugar

1 tablespoon vanilla bean paste

100 grams of mascarpone

150 mills of chilled cream

Heat oven to 170C.

Combine pumpkin, spice, sugar, ginger and 30 grams of the butter, place on a lined cookie sheet and bake until pumpkin is tender.

Crumb ginger cookies in a food processor, and remaining butter and mix again briefly. Press into a tart tin and refrigerate.

Tip pumpkin into a bowl with figs and pine nuts and stir until combined. Spoon mixture into tart case and bake until golden, about 20 minutes. Cool for 15 minutes before removing from tin.

Serve with lemon vanilla cream.

LEMON VANILLA CREAM

Place lemon juice and zest in a small pan with sugar and vanilla. Bring to the boil then simmer to a thickish syrup. Cool before mixing with mascarpone. Whisk cream to soft peaks and gently stir into mascarpone mixture.

Enjoy!

Recipe adapted from New Zealand House and Garden

nzhouseandgarden.co.nz/‎

Lamb with Pasta

17 Thursday Apr 2014

Posted by Ceri Wilkin in Entrées, New Zealand, Pasta, Recipes

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Tags

ground, lamb, New Zealand

Lamb was a staple in our diet growing up in New Zealand, but it can be hard to come by on a regular basis in the supermarkets here in Arkansas. So when I see it at the store, I always pick up a pack and keep it in the freezer until I need it. I was thrilled to come across this ground lamb, and then a delicious recipe to use it in.

LAMB WITH PASTA

salt and pepper
1 pound of pasta of your choice
1 pound of ground lamb
2 tablespoons olive oil
1/2 serrano chile, finely chopped
1 carrot, grated
1 shallot, finely chopped
3 garlic cloves, minced
1 tablespoon fresh rosemary, finely chopped
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon orange zest
1/4 cup tomato paste
3/4 to 1 cup chicken stock
1/2 cup red wine
parsley and grated cheese for serving

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.
While the pasta is cooking, pat the lamb dry with paper towels. In a large saucepan, heat the olive oil over medium-high heat. Add the lamb and cook, brewing up the meat, until browned, season with salt and pepper. Stir in the carrot, shallot, garlic, rosemary, oregano, thyme and orange zest. Cook for 5 minutes, stirring. Stir in the tomato paste for 1 minute, then the chicken stock and wine. Bring to a boil, then lower the heat and simmer for 10 to 15 minutes.
Serve sauce over the pasta, with a sprinkle of parsley and cheese.
Enjoy!

Recipe adapted from Everyday with Rachael Ray, November 2011
www.rachaelray.com/‎

LAMB SHANKS WITH CHICK PEAS and ROASTED CARROTS WITH CARAWAY AND CORIANDER and SAUTEED KALE WITH TOASTED PINE NUTS

01 Saturday Mar 2014

Posted by Ceri Wilkin in main, Vegetables

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Tags

caraway, carrots, chickpeas, coriander, date night, kale, lamb, pine nuts, romantic, shanks, side dish

The night before my husband was leaving for four days, for a conference in L.A, we determined to have “date night” at home.
Once the kids were fed, and in bed, it was time for the adults to enjoy a peaceful, romantic dinner, where no manners had to be corrected and no one complained about the food. Heaven!!

LAMB SHANKS WITH CHICKPEAS

2 lamb shanks
1 onion, quartered
1/2 teaspoon ground turmeric
4 cups beef broth
1 can chick peas, drained
1 can cannellini beans, drained
4 cloves garlic, crushed in a garlic press
1 1/2 tablespoons tomato paste
1/2 cup undrained chopped canned tomatoes
2 potatoes, peeled and cut into large cubes
freshly ground black pepper to taste
2 tablespoons fresh parsley, chopped

Rinse the lamb and pat dry with paper towels. Place the lamb and the onion in a large pot, add the turmeric and stock, and bring to a boil over high heat. Reduce the heat to low and simmer, covered, skimming as needed, until the lamb shanks are tender, 1 1/2 to 2 hours.
Add the chick peas, cannellini beans, garlic, tomato paste, tomatoes and potatoes to the lamb. Season with salt and pepper, cover, simmer for 35 minutes.
Spoon the broth and vegetables into a bowl, place a lamb shank on top, sprinkle with parsley, and serve with toasted pita bread if desired.
Enjoy!

Recipe adapted from Please to the Table, The Russian Cookbook, 1990

ROASTED CARROTS WITH CARAWAY AND CORIANDER

1 teaspoon ground caraway
1 teaspoon ground coriander
2 tablespoons honey
1/2 teaspoon whole caraway seeds
1/2 cup buttermilk
1/2 cup Greek yogurt
1/2 serrano chile, seeded and finely chopped
bunch of carrots, peeled, tops discarded
2 tablespoons unsalted butter, cubed
1/4 cup sunflower sprouts
1/4 cup salted roasted sunflower seeds
1/2 cup cilantro leaves
lime wedges for serving

Heat oven to 350F.
In a small skillet, toast the ground caraway and coriander over low heat, stirring until fragrant, about 2 minutes. Remove from the heat and stir in the honey.
In another small skillet, toast the whole caraway seeds over low heat, stirring, until fragrant, about 3 minutes. Transfer the touted seeds to a small bowl and stir in the buttermilk, yogurt, serrano chile and half of the honey mixture. Season with salt and refrigerate.
Spread the carrots on a large baking sheet and season with  salt. Toss with the remaining honey mixture and top with the butter. Roast for about 30 minutes, stirring occasionally, until the carrots are tender and slightly charred on the bottom.
Pour the buttermilk dressing onto a platter, arrange the carrots on the dressing and top with the sunflower sprouts, sunflower seeds and cilantro. Serve with lime wedges.
Enjoy!

Recipe adapted from Food and Wine, October 2013
www.foodandwine.com/recipes‎

SAUTEED KALE WITH TOASTED PINE NUTS

4 bunches kale
1/4 cup olive oil
1 red onion, chopped
2 garlic cloves, minced
1/3 cup pine nuts, toasted

Remove stems from kale, chop leaves (I used baby kale, so left out this step).
Heat oil in a large pot over medium-high heat. Add onion and garlic, sauté until onion is soft, about 6 minutes. Add half of kale, cook until kale wilts, tossing often, 2 to 3 minutes.
Add remaining kale and half of pine nuts, toss until kale is just tender, about 3 minutes longer. Season to taste with salt and pepper.
Transfer to a platter, sprinkle with remaining pine nuts and serve.
Enjoy!

Recipe adapted from Bon Appetit
www.bonappetit.com/recipes‎

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About Ceri

Hello, I’m Ceri.

Thank you for visiting Recipe Doodle!

I am a wife, mother and recipe follower. For years, I have tackled one new recipe a day. Some are fabulous, some most definitely are not!

I am originally from New Zealand (posts about NZ here), and I have spent my life surrounded by passionate foodies. My husband owns pizzerias...

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