Add some thawed, frozen green peas at the end if you want to include veggies.
Drain, reserving the juice, and coarsely chop:
- One 28 ounce can of whole tomatoes
Heat in a large pot, over medium heat:
- 1/4 cup ghee (vegetable oil if you don’t have any)
Add and cook, stirring, until softened and evenly golden brown:
- 1 medium onion, thinly sliced
Increase the heat to medium-high and add and cook, stirring for a minute:
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 1/2 tsp minced garlic
- 1 1/2 tsp grated peeled fresh ginger (or the stuff from the tube or jar)
- 1 tsp ground turmeric
- 1/2 tsp ground Indian red pepper (or more, if you like it spicy)
- 1/2 cup of the chopped tomato and 1/4 cup of the tomato juice along with
- 1 1/2 pounds or so of boneless lamb stew meat, trimmed and cut into 1 to 1 1/4” cubes
Simmer, stirring occasionally, until the liquid is slightly reduced and thickened, about 7 minutes.
Stir in the remaining tomatoes and juice. Season with :
Cover and reduce the heat to maintain a simmer. Cook for about one hour. If there is fat on top, skim it off. If you want to reduce the sauce, remove the meat with a slotted spoon and reduce; add it back to the pot when the sauce is thickened to your liking (it will thicken if you have any leftovers to reheat).
- 2 tbsp chopped fresh cilantro
Serve with rice or naan. Even better on the second day.
Have been making these since the seventies, when my dear friend Lyn gave the recipe to me. Sweet and savoury at the same time; delicious cut in half and toasted.
Lyn’s Cheddar Honey-mustard Muffins
- 2 cups flour
- 1 Tablespoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 egg
- 3 Tablespoons honey mustard
- 2 Tablespoons honey
- 1 1/4 cups milk
- 1/4 cup melted butter, cooled
- 1 cup sharp cheddar cheese, grated (plus a few more shreds for on top)
- Preheat oven to 400F. Butter a 12 muffin muffin tin.
- In a medium bowl, thoroughly combine dry ingredients with a whisk. Set aside.
- In a large bowl, whisk the wet ingredients together until smooth and uniform.
- Fold the dry ingredients into the wet ingredients, adding the cheddar cheese about half way through mixing. Do not over mix.
- Scoop batter into 12 muffin cups.
- Bake at 400F for 20 minutes.
NOTE: Add some protein! While the squash is boiling, cut some pressed, extra firm tofu into small cubes and brown it in coconut oil in a frying pan. Add to the soup bowls before ladling the soup in.
- 3 tablespoons coconut oil
- 1 yellow cooking onion, diced
- 4 garlic cloves, minced
- 1 teaspoon freshly grated ginger
- 2 tablespoons Thai red curry paste
- 3 cups vegetable stock
- 4 cups uncooked butternut squash, peeled, seeded, and cut into 1″ cubes
- 1 (14-ounce) can coconut milk, not “light”
- 1 lime, juiced
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup cilantro, chopped
- Heat a large pot over medium-low heat and add coconut oil. Once it’s melted, add onions and garlic with a pinch of salt, and stir. Cook until the onions are soft and translucent, about 5 minutes.
- Add the ginger and curry paste and stir until incorporated. Cook the curry and onion mixture for 5 minutes, stirring occasionally.
- Pour in the stock and add the squash. Bring to a boil, reduce heat, and simmer for about 20 minutes until squash is soft.
- Turn off heat and either purée the pot contents with a hand blender, or transfer to a countertop blender and carefully blend until smooth. Once puréed, bring pot of soup up to a gentle simmer and add the coconut milk, lime juice, salt and pepper, and stir. Cook for about ten minutes, until thoroughly warmed. Add the cilantro, and stir thoroughly. Check for seasonings, and serve.
Chop up some hot pepper and add at the beginning if you’d like to zip things up!
- 2 Tbsp ghee or vegetable oil
- 1 large onion, small dice
- 3 cloves garlic, minced
- 1” piece of ginger root, finely minced or grated
- 2- 15 oz tins chickpeas, rinsed and drained
- 1 28oz tin diced tomatoes
- 1 head cauliflower, cut or broken into florets
- salt, to taste
In a Dutch oven, heat the ghee over medium heat. When it is shimmering, add the onion and stir occasionally until softened.
Add the garlic and ginger, and cook a few minutes longer until the onion begins to caramelize.
Stir in the spices and toast for a couple of minutes until they are fragrant. Add a couple of drops of water to prevent burning, if you need to. Stir constantly.
Add the tomatoes, coconut milk, chickpeas, and cauliflower. Bring to a boil, reduce heat to low and cover. Simmer for about 15 minutes, until the cauliflower is tender.
If desired, take lid off and cook for a few more minutes until sauce has reduced to the consistency that you like.
Taste for salt. Add the chopped cilantro and stir carefully.
Serve over brown basmati rice, or with roti or naan
This salad tastes much better to me with a double batch of the dressing.
- 1/4 cup sliced almonds, toasted in dry frying pan or in oven
- 1 1/2 cups quinoa, rinsed and drained
- 2 cups baby spinach leaves
- 1 cup dried cherries, chopped OR 2 cups fresh cherries, pitted and chopped
- 1 medium English cucumber, seeded and cut into 1/3” dice (about 1 1/2 cups)
- 1 15-ounce can chickpeas, rinsed and drained
- 1 small red onion, finely chopped (about 1/2 cup)
- 1/4 cup plain, low-fat yogurt (not Greek)
- 3 Tbsp olive oil
- 2 Tbsp fresh lemon juice
- 2 cloves garlic, minced (about 2 tsp)
- salt & pepper to season
- Bring 3 cups of water to a boil in a pot over medium-high heat. Stir in quinoa. Reduce heat to medium low, cover, and simmer for 15 minutes, or until all liquid has been absorbed.
- Remove from heat and cool, covered, in pot.
- Lay 5 or 6 spinach leaves flat on top of one another on a cupttingboard. Roll tightly into a cylinder, then slice crosswise into slivers. Repeat with remaining spinach.
- In a large bowl toss together the cooled quinoa, almonds, spinach, cherries, cucumber, chickpeas and red onion .
- In a small bowl, whisk together yogurt, olive oil, lemon juice, and garlic.
- Pour over salad and toss to coat. Season to taste with salt and pepper.
- Chill for 30 minutes to allow flavours to develop, then serve.