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

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

BRUSSELS SPROUTS WITH BAGUETTE BREAD CRUMBS

This was a lazy Sunday evening dish, thrown together with what was in the refrigerator. After a busy weekend following multiple recipes, it was lovely to leisurely search through my (large) pile of prospects and find one that was appealing, with all the ingredients close at hand.

BRUSSELS SPROUTS WITH BAGUETTE BREAD CRUMBS

6 slices proscuitto
1 cup fresh French Baguette breadcrumbs
1/2 teaspoon black pepper, divided
2 tablespoons butter
1 1/4 pounds Brussels sprouts, trimmed and halved lengthwise
1/4 teaspoon salt

In a large skillet, cook proscuitto over medium heat until crisp, about 6 minutes. Transfer to a plate lined with paper towels, cool.
Return pan to stove and add bread crumbs. Cook over medium heat, stirring, until toasted, about 3 minutes. Add 1/4 teaspoon pepper and transfer to a plate.
Wipe out skillet and add butter. When melted, add Brussels sprouts, cut sides down. Add 1/4 cup water, cover and cook over medium-low heat until just tender, about 4 minutes. Uncover and cook over medium-high heat until liquid has evaporated and Brussels sprouts are browned, about 3 minutes more. Season with salt and remaining pepper. Toss with proscuitto and toasted bread crumbs and serve.
Enjoy!

Recipe adapted from Oprah Magazine, February 2013
www.oprah.com/.../Brussels-Sprouts-with-Brioche-Bread-Crumbs-Re...

POTATO SNOWBALL POPPERS

Here in Northwest Arkansas it is supposed to be Spring, however it seems the snow flurries keep on coming. I thought these were fun for a wintry evening and although I served them as part of dinner,  they would be wonderful as an appetizer too - perfect to pop in your mouth.

POTATO SNOWBALL POPPERS

20 baby potatoes
salt and white pepper
3/4 cup sour cream
3 tablespoons horseradish

Heat the oven to 350F.
Cut a small sliver off the bottom of potatoes, as needed, for them to stand flat when filled. Place the potatoes in a medium pot, add enough cold water to cover by 1 inch and add a generous sprinkle of salt. Bring to a boil and cook until fork tender, 10 to 12 minutes. Drain and let the potatoes sit until cool enough to handle.
Hollow out each potato, using a measuring spoon, reserving the scooped flesh in a medium bowl. Add the sour cream and the horseradish to the bowl and smash with a fork or potato masher, season with salt and white pepper.
Spoon the mashed potato mixture back into the hollowed out potatoes.
Bake on a baking sheet until heated through, about 10 to 15 minutes.
Enjoy!

Recipe adapted from Every Day with Rachael Ray, December 2012
www.rachaelraymag.com/

GLAZED BUTTERNUT SQUASH and MAPLE GINGER ROASTED VEGETABLES WITH PECANS

Thanksgiving dinner is always a shared undertaking, an array of wonderful food that we look forward to all year, and with everyone contributing, there is always time for a big family walk Thanksgiving morning. Some dishes have become a tradition, while others are tried once, never to reappear.
Both of these side dishes are ones I have made many times - it seems as soon as the weather starts to cool, I find a way to incorporate them into the menu.

GLAZED BUTTERNUT SQUASH

3 pound butternut squash, peeled, seeded and cut into cubes
1/2 cup apple cider
1/4 cup water
2 tablespoons butter
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup toasted walnuts
1 teaspoon dried sage

Stir together squash, apple cider, water, butter, sugar, salt and pepper. Place in a skillet over medium-high heat, bring to a boil. Cover, reduce heat and simmer, gently stirring occasionally, for 20 to 25 minutes. Uncover and cook five minutes, or until liquid thickens and squash is tender. Gently stir in walnuts and sage until well combined.
Enjoy!

Recipe adapted from Southern Living, October 2006
www.southernliving.com/static/sitemap/996_997_1.html

MAPLE GINGER ROASTED VEGETABLES WITH PECANS

1 1/2 cups of pecans

4 medium carrots, peeled and sliced 1/4 inch thick on the bias

2 large parsnips, peeled and sliced 1/4 inch thick on the bias

1 medium head of cauliflower, cut into 1 inch florets

1 small butternut squash, peeled, seeded and cut into 1 inch dice

1 pound of brussels sprouts, halved

1/2 cup olive oil

1/4 teaspoon freshly grated nutmeg

salt and freshly ground black pepper

2 teaspoons minced fresh ginger

1/3 cup pure maple syrup

Heat the oven to 425F.

Spread the pecans in a pie plate and toast until fragrant about 6 minutes. Let cool.

In a large bowl, toss the carrots, parsnips, cauliflower, squash and brussels sprouts with the olive oil and nutmeg and season generously with salt and black pepper. Spread the vegetables on 2 large rimmed baking sheets and roast for 30 minutes, until the vegetables begin to brown. Scatter the pecans and ginger over the vegetables and drizzle with the maple syrup, toss well.

Continue to roast the vegetables for 25 minutes longer, until they are tender and golden. Scrape the vegetables into a bowl and serve hot or at room temperature.

Enjoy!

Recipe adapted from Food and Wine

www.foodandwine.com/

FLORENTINE POTATO GRATIN

Oh my goodness! This is one of my very favorite dishes! I love the rich, gooey, creaminess of the gratin combined with the earthiness of the spinach.

I wanted to make a special dinner to celebrate my Uncles birthday - and came up with a menu that reflected how fabulous we think he is - a beautiful beef tenderloin with a roquefort mushroom sauce and these incredible florentine potatoes, followed by a vanilla cake with strawberry cream cheese frosting.

While I cooked, the kids set the table, and recruited our honored guest to put a blanket on his back, call himself Sprinkles and gallop around the front yard as our family pony. An all around wonderful evening!

FLORENTINE POTATO GRATIN

4 to 5 potatoes
6 cups water
1 tablespoon salt
1 (12 ounce) package frozen chopped spinach, thawed
3/4 teaspoon white pepper
8 bacon slices, cooked and chopped
6 to 8 ounces of cream cheese, softened
3/4 cup sour cream
1 1/2 cups shredded sharp cheddar cheese

Bring potatoes, water and salt to a boil in a large saucepan over medium high heat, reduce heat and simmer 8 minutes or until potatoes are tender. Drain and set aside.
Drain spinach well, pressing between paper towels.
Spread half of potatoes in a lightly greased baking dish, sprinkle evenly with half of pepper. Spread spinach over potatoes, sprinkle with bacon. Top with remaining potatoes and remaining pepper.
Stir together cream cheese and sour cream. Dollop cream cheese mixture evenly over potatoes, sprinkle with shredded cheese.
Bake at 400F for 25 to 30 minutes or until golden and bubbly.
Enjoy!

Recipe adapted from Southern Living, October 2006
www.southernliving.com › Food › Recipes

GORGONZOLA WALNUT POTATOES and ROASTED RED PEPPER SAUCE

Here in Fayetteville, Arkansas we recently hosted the annual Bikes, Blues and BBQ event. Statistics show, it's the second biggest bike rally in America and the largest benefitting local charities! I must admit, its not really my thing, but it does bring a lot of energy, fun, fundraising opportunities, enormous smoked turkey legs and noise to our town - and I do feel a sense of pride that all of these people experience, even for just a short time, this incredible place I call home.
Because we didn't have a bike or the blues, we made our own barbecue. My husband smoked chicken, and I made gorgonzola walnut potatoes and a roasted red pepper sauce to accompany our delectable main dish.

GORGONZOLA WALNUT POTATOES

Quarter 1 1/2 pounds of small potatoes, boil in salted water 20 minutes, or until tender.
Drain potatoes and coarsely mash with 1/2 cup half and half, 1/4 cup butter, salt and pepper to taste. Gently mix in 2/3 cup gorgonzola cheese or other blue cheese of your choice, and 1/4 cup chopped fresh parsley. Sprinkle with 1/2 cup chopped toasted walnuts.
Enjoy!

Recipe adapted from Southern Living, March 2010
www.southernliving.com › Food › Recipes

ROASTED RED PEPPER SAUCE

1 cup roasted red bell peppers
1/4 cup finely chopped gherkins or cornichons
2 tablespoons capers, chopped
2 teaspoons finely chopped tarragon
1/2 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
1/2 cup mayonnaise
salt and freshly ground pepper

Pat the roasted peppers dry and finely chop. Transfer to a medium bowl and stir in the gherkin, capers, tarragon, lemon zest and juice and mayonnaise. Season to taste with salt and pepper and serve.
Enjoy!

Recipe adapted from Food & Wine, June 2008
www.foodandwine.com/monthly/june-2008

ROASTED ZUCCHINI WITH ALMONDS AND OLIVES and ZUCCHINI RIBBONS WITH FETA AND MINT

As I think I have mentioned, I have had a lot of zucchini to cook my way through! Thankfully there are a lot of interesting, delicious ways to serve the end of the summer bounty.
Both of these recipes are very quick, use few ingredients, but are delightfully tasty. The olives with the roasted zucchini, and the dressing on the zucchini ribbons, add a wonderful tang to the otherwise mild vegetable.

ROASTED ZUCCHINI WITH ALMONDS AND OLIVES

1 zucchini
1/2 teaspoon coarse salt
2 tablespoons olive oil
1 clove garlic, minced
2 tablespoons pimento-stuffed green olives, chopped coarsely
1/4 cup whole almonds, chopped coarsely

Heat oven to 400F.
Using a vegetable peeler, slice zucchini lengthwise into long, thin strips and put into medium bowl. Add salt and toss to combine. Let sit for 5 minutes. Add oil, garlic, olives and almonds and toss lightly to coat. Arrange in a single layer on a baking sheet and bake 20 minutes. Serve immediately.
Enjoy!

Recipe adapted from Arkansas Democrat Gazette, August 2012
www.arkansas.com/dining/recipes/

ZUCCHINI RIBBONS WITH FETA AND MINT

2 zucchini
2 shallots, minced
2 tablespoons chopped fresh mint
3 tablespoons fresh lemon juice
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
salad greens
3/4 cup feta cheese, thinly sliced

Using a Y-shaped vegetable peeler, cut zucchini lengthwise into very thin strips just until seeds are visible.
Mix together the shallots, mint, lemon juice, olive oil, salt and pepper. Arrange zucchini ribbons over salad greens, top with shallot mixture and feta cheese.
Enjoy!

Recipe adapted from Southern Living, June 2009
www.southernliving.com › Food › Recipes

SMOKED SWEET POTATOES

I was so excited when the opportunity came up to meet and visit with John McLemore, President of Masterbuilt Manufacturing and cookbook author of "DADGUM That's Good!" and "DADGUM That's Good, Too!". He was a lovely guy, and I really enjoyed talking with him and sharing stories about our mutual passion for cooking, entertaining, good food and great people.
Looking through cookbooks is a treasured past time of mine, and there were so many wonderful recipes in "DADGUM That's Good, Too!, I couldn't wait to get cooking. I loved that this book was full of John's personal memories, fun and fabulous people, and loads of interesting, delicious recipes.
John said one of his personal favorites is the Smoked Mac & Cheese, and I was especially intrigued by the Smoked Cabbage, Banana Wontons, and the Grilled Peaches and Plums with Honey-Citrus Sauce! Oh my gosh - so many fantastic recipes to choose from!
Friends were hosting a lobster bake, and asked if we would bring a side dish - I immediately looked through my latest cookbook, "DADGUM That's Good,Too!" and found this tempting recipe for Smoked Sweet Potatoes, which I thought would complement the lobster. We were not disappointed - the potatoes had a delicious hint of smoke, they paired perfectly with the sweet lobster and elicited rave reviews from everyone present.

SMOKED SWEET POTATOES

8 large sweet potatoes
2 1/3 tablespoons extra virgin olive oil
1 1/2 tablespoons sea salt
1 cup butter
1 cup packed dark brown sugar
1 cup smoked or toasted pecans, coarsely chopped

Preheat smoker to 275F.
Wash and scrub each sweet potato well. Baste each with 1 teaspoon of olive oil. Sprinkle outside of each potato with 1/2 teaspoon sea salt. Place sweet potatoes in smoker and smoke for 1 hour. Remove from smoker, double wrap each potato securely with heavy duty aluminum foil and place back in smoker for an additional hour.
Remove potatoes from smoker and unwrap from foil. Slice potatoes in half and score flesh with a fork. Top each potato half with 1 tablespoon of butter, 1 tablespoon of brown sugar and 1 tablespoon of chopped pecans.
Enjoy!

Recipe from "Dadgum That's Good, Too", John McLemore, 2012
dadgumthatsgood.com/

SQUASH CASSEROLE

Our kids decided they wanted to have a 4 course meal, because it was "fancy".
Joe set the table, complete with candles, the good china and chargers under the plates - one of the courses was this wonderful squash casserole, served with pork loin.
The whole evening was so enjoyable, but the excitement of the kids was the best part of all!

SQUASH CASSEROLE

4 pounds squash, sliced
1 large, sweet onion, finely chopped
1 cup shredded cheddar cheese
1/2 cup chopped chives
1 (8 ounce) container sour cream
1 cup mayonnaise
1 teaspoon garlic salt
1 teaspoon freshly ground black pepper
2 large eggs, lightly beaten
1 cup fresh breadcrumbs
1 1/4 cups freshly shredded parmesan cheese, divided
4 tablespoons butter, melted

Heat oven to 350F.
Cook squash and onion in boiling water, 8 minutes or just until tender. Drain mixture well.
Combine squash mixture, cheddar cheese, chives, sour cream, mayonnaise, garlic salt, black pepper, eggs and 3/4 cups parmesan cheese.
Spoon into a lightly greased 13 by 9 inch baking dish.
Stir together melted butter and breadcrumbs and remaining parmesan cheese.
Sprinkle breadcrumb mixture over top of casserole.
Bake for 35 to 40 minutes or until set.
Enjoy!

Recipe adapted from Southern Living, May 2010
www.southernliving.com/food/

WHITE BEANS WITH LEMON, FENNEL AND AVOCADO

There are some ingredients I find intimidating to prepare and cook, and consequently, I usually stay away from a recipe that includes them, or I will leave them out. One of those foods, is fennel. I haven't ever used it, never have thought much about what to do with it. However, because I loved the sound of every other ingredient in this delightful assortment of foods, I decided to be brave and make this salad, following the recipe and using all of the components listed.
It was perfect with the grilled chicken that I served for dinner - and I found the fennel added a wonderful crunch and interesting anise flavor. It wasn't at all difficult to prepare - I would definitely recommend both this aromatic vegetable and the exploration of new foods.

WHITE BEANS WITH LEMON, FENNEL AND AVOCADO

1 can cannellini beans, rinsed
1 bulb fennel, trimmed and shredded or finely chopped
1 cup grape tomatoes, halved
1/4 cup minced red onion
1/4 cup flat leaf parsley, chopped
1/4 cup pitted kalamata olives, sliced
3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 tablespoon fresh basil, chopped
salt and ground black pepper to taste
2 avocados, diced

In a large bowl, combine the beans, fennel, tomatoes, onion, parsley and olives.
In a small bowl, mix the oil, lemon juice and basil to combine. Season with salt and pepper. Add the dressing to bean mixture and toss to coat. Fold in the avocado and serve immediately.
Enjoy!

Recipe adapted from Arkansas Democrat Gazette, August 2012
www.arkansas.com/dining/recipes/

CIDER CINNAMON BRUSSELS SPROUTS and ROASTED BRUSSELS SPROUTS, ONION AND APPLE

We have recently been loving brussels sprouts, usually we roast them with a little olive oil, salt and pepper, so I was excited to come across these two yummy recipes for our current favorite vegetable.
I made the cider cinnamon brussels sprouts on a recent RV trip, and the roasted brussels sprouts with onion and apple during out family Thanksgiving gathering.

CIDER CINNAMON BRUSSELS SPROUTS

1 tablespoon olive oil
2 cups brussels sprouts, halved
1 large apple, diced
1 large pear, diced
1 cup apple cider
1/4 teaspoon cinnamon

In a large pan over medium heat, heat oil. Cook brussels sprouts cut side down, flipping once, until browned, 10 to 12 minutes.
Add apple and pear, cook until soft, 5 minutes. Add cider and cinnamon, simmer, stirring until all the liquid cooks away.

Recipe adapted from Self, November 2011
www.self.com/

ROASTED BRUSSELS SPROUTS, ONION AND APPLE

1 pound brussels sprouts, trimmed
1 onion, cut into 1/2 inch chunks
1 apple, peeled, cored and cut into 1/2 inch chunks
1 tablespoon olive oil
1/2 teaspoon nutmeg
salt
freshly ground black pepper
1 cup apple cider
2 teaspoons butter
1 teaspoon brown sugar

Heat oven to 350F.
Combine the brussels sprouts, onion, apple, oil, nutmeg and salt and pepper to taste in a large roasting pan, toss to coat evenly. Cover tightly with aluminum foil and roast for 25 minutes, then uncover and stir.
Increase the temperature to 375F. Return pan to the oven (uncovered) and roast for 15 minutes, or until the sprouts are lightly browned on top.
Bring the apple cider to a boil in a small saucepan over medium-high heat. Stir in the butter and brown sugar, mixing until thy have dissolved.
Boil 10 to 15 minutes, or until it has reduced to the consistency of thin maple syrup.
Transfer the roasted brussels sprouts mixture to a serving bowl, add the cider syrup and toss to incorprate. Taste and adjust the seasoning as needed.
Enjoy!

Recipe adapted from the Arkansas Democrat Gazette, November 2011