eggplant with lamb, tomato and pine nuts

Loving the recipes at the NY Times Cooking site! http://cooking.nytimes.com/recipes/1017426-eggplant-with-lamb-tomato-and-pine-nuts?em_pos=large&emc=edit_ck_20150527&nl=cooking&nlid=58499628

lentils and blue cheese - delicious!

French Lentil Salad with Blue Cheese

Serves 4, this is from the May 2015 issue of Saveur magazine.  I did a short cut version by enjoying the package of pre-cooked lentils you can get at Trader Joe’s.  In order to cook the onion and carrot a bit, I sautéed in the olive oil that is used for the dressing.  Wonderful dish to be served at room temperature for maximum flavor.  Our garden was out of arugula so I served it atop some other lettuces we were growing.

            2 c. Puy lentils, rinsed

            1 carrot, peeled and chopped

            1 small yellow onion, chopped

            10 Tbs. olive oil

            5 Tbs. red wine vinegar

            kosher salt

            fresh ground black pepper

            6 oz. arugula

            8 oz. quality bleu cheese, sliced ¼” thick

            2 Tbs. minced fresh parsley

            1 tsp. minced fresh thyme

            lemon wedges for serving

Combine lentils, carrot and onion in a 4-quart saucepan; cover with water and boil.  Simmer until lentils are tender, 30 minutes; drain.  Whisk 7 Tbs. oil, the vinegar, salt, and pepper together in a bowl.  Toss with lentils and set aside.  Toss arugula with remaining oil, salt, and pepper; divide between plates and top with lentils, cheese, and herbs.  Serve with lemon wedges.

spaghetti with lamb and sweet pepper sauce

Spaghetti with Lamb and Sweet Pepper Sauce

Serves 6-8.   We’ve been cooking with ground lamb quite a bit and we really enjoyed this not too saucy dish. 

            ½ c. olive oil

            1 lb. ground lamb

            3 bay leaves

            3 cloves garlic, thinly sliced

            kosher salt

            fresh ground black pepper

            ½ c. dry white wine

            1½ c. chicken broth

            one 15-oz. can whole peeled tomatoes, crushed by hand

            1 large yellow and 2 large red bell peppers, stemmed, seeded,

  and sliced ¼” thick

            1 lb. spaghetti or any thick pasta noodle

            grated pecorino Romano, for garnish

Heat oil in a 6-qt. saucepan over medium-high heat.  Cook lamb, stirring and breaking up meat into small pieces, until browned, 6 to 8 minutes.  Add bay leaves and garlic, and salt and pepper to taste.  Cook until garlic is golden, 2 to 3 minutes.  Add broth and tomatoes; add more salt and pepper if needed.  Bring to a simmer; reduce heat to medium-low and cook, stirring occasionally, until sauce is slightly thickened, 35 to 40 minutes.  Stir in peppers; cook until peppers are tender but not falling apart, 4 to 6 minutes.  Discard bay leaves.

Meanwhile, bring a large pot of salted water to a boil.  Cook pasta al dente, 10 to 12 minutes.  Drain pasta and transfer to pan with sauce.  Using tongs, toss pasta to coat.  Divide pasta between bowl; garnish with pecorino. 

swedish meatballs

Swedish Meatballs with Red Currant Pan Sauce

Serves 4.   From the May 2015 issue of Cooking Light magazine.  A nice sweet and silky pan sauce, just 459 calories even with the noodles! 

            6 oz. egg noodles

            1 tsp. butter

            ¼ c. grated red onion

            ¼ c. panko breadcrumbs

            ¼ c. low fat milk

            3 Tbs. chopped fresh dill

            1 tsp. fresh ground black pepper, divided

            ¾ tsp. salt, divided

            ½ tsp. ground allspice

            ¼ tsp. ground nutmeg

            1 lb. 90% lean ground sirloin

            cooking spray

            4 tsp. flour

1 c. beef broth

            2 Tbs. red currant (or lingonberry!) jelly

            2 Tbs. sour cream

(I like to wait and cook the noodles when I start cooking the meatballs).  Cook noodles in boiling salted water until al dente.  Drain; toss with butter, cover and set aside.

Combine grated onion, panko, milk, dill, ½ tsp. pepper, ¼ tsp. salt, allspice, and nutmeg in a large bowl; stir to moisten panko.  Add beef; stir with your hands until combined.  Gently form beef mixture into 20 balls (about 1 Tbs. each).

Heat a large skillet over medium-high heat.  Coat pan with cooking spray.  Add meatballs to pan; cook 6 minutes, turning occasionally, or just until cooked through (thermometer inserted into center of a meatball should register 160 degrees).  Transfer meatballs to a paper towel-lined plate; leave browned bits in pan. 

Place flour in a medium bowl; gradually whisk in broth.  Return pan to medium heat; add broth mixture and jelly to pan.  Cook 2 minutes or until thickened and bubbly, stirring constantly with a whisk.  Remove pan from heat; whisk in sour cream, remaining ½ tsp. pepper, and remaining ½ tsp. salt.  Add meatballs back to coat with sauce and serve over noodles.

summer cookies

Thanks Martha Stewart!
http://www.marthastewart.com/1114953/pink-lemonade-thumbprints

lemon-lime macaroon bars

From the April 2013 issue of Sunset magazine and fabulous!  http://www.myrecipes.com/recipe/lemon-lime-macaroon-bars

sweet and salty chard

Sautéed Swiss Chard with Pancetta and Caramelized Shallots

Serves 4.   From the May/June 2015 issue of Cook’s Illustrated magazine.  A lovely combination of flavors that enhances the earthiness of the chard (which we like to grow in our garden). 

            2 Tbs. oil

            3 shallots, thinly sliced

            2 oz. pancetta, cut into ¼” pieces

            1½ lbs. Swiss chard, stems sliced ¼” thick on bias (about 3 c.),

              and leaves sliced into ½” wide strips (about 10 c.)

            ¼ tsp. kosher salt

            ⅛ tsp. red pepper flakes

            1 Tbs. balsamic vinegar

Heat 1 Tbs. oil in a 12” nonstick skillet over medium heat until shimmering.  Add shallots and cook, stirring frequently, until well browned and softened, 10 to 12 minutes.  Transfer shallots to bowl and use paper towels to wipe out skillet.  Heat remaining oil and pancetta in now-empty skillet over medium-high heat.  Cook, stirring occasionally, until rendered and crisp, 6 to 8 minutes.  Using slotted spoon, transfer pancetta to paper-towel lined plate.

Pour off all but 2 Tbs. fat from skillet and return to medium-high heat.  Add chard stems, salt, and red pepper flakes and cook, stirring occasionally, until spotty brown and crisp-tender, 5 to 6 minutes.  Add two-thirds of chard leaves and cook, tossing with tongs, until just starting to wilt, 30 to 60 seconds.  Add remaining chard leaves and continue to cook, stirring frequently, until leaves are tender, about 3 minutes longer.  Remove pan from heat and stir in balsamic vinegar and the cooked shallots and pancetta.