Tag: meat dish

Peanut Butter Dumpling Hamentaschen

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Ingredients:
1-340g package round wonton wrappers, thawed 
1 tbsp cornstarch 
1/2 lb minced meat
6-8 brown cremini mushrooms, washed and chopped
3 green onions, thinly sliced 
2 garlic cloves, minced 
1 tbsp fresh ginger, minced 
1.5 tbsp soy sauce 
1 tsp sesame oil
Oil for frying .
Peanut sauce:
2 tbsp peanut butter 
1 tbsp each soy sauce, rice vinegar and honey
Squirt of sriracha 
1 tsp sesame oil
Water to thin 
Garlic or ginger if desired

Directions:
In a frying pan, sauté mushrooms, ginger, garlic and green onions in about 1 tbsp oil. Once it’s almost done cooking, add soy sauce to deglaze pan and mix to incorporate. Remove from heat and allow to cool. 
Mix mushroom mixture with minced meat and sesame oil. 
In a separate small bowl, mix cornstarch with about 2 tbsp warm water to form a paste. Set aside. 
Spread out about 10 wonton wrappers on your work surface. Place 1 heaping teaspoon of meat mixture into each wonton wrapper. Dip your finger into cornstarch mixture and spread around perimeter of wonton. Fold into hamentaschen shape, making sure to close tightly and to push down on filling, to avoid air pockets. (I found that it worked best if once I spread the cornstarch mixture, I folded that dumpling right away). Head about 1 tbsp oil over medium-high heat in a frying pan (that has a lid). Add about 10 dumplings to the pan. Cook for 2 minutes without moving the dumplings so they brown. Reduce heat to medium-low, pour in 1/4 cup water and cover. Cook for an additional 3 minutes. 
While those dumplings are cooking, assemble your next batch. Cook as described above when ready, making sure to remove any remaining water from the previous batch from the pan. 
To make peanut sauce, just mix all ingredients together well. 
To serve, warm dumplings but do not warm sauce. 
Note – these can obviously made in the shape of regular dumplings! They’re delicious regardless of the time of year! Also, you may have to slightly adjust cooking time – every stove top is different. Check the first batch to ensure meat is fully cooked and that the bottom is nicely browned. 

Lemon Herb Pargiot

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Ingredients:
12 boneless, skinless chicken thighs 
1 cup mixed basil and parsley
5 cloves garlic
1 tsp sumac
Freshly ground pepper (lots)
1/2 tsp sea salt
Zest of 1 lemon
1/4 cup extra virgin olive oil 
Juice of 1/2 lemon

Directions:
In a blender, mix herbs, garlic, sumac, pepper, salt, lemon zest and oil. 
Place chicken pieces in a bowl and spread herb mixture over chicken. Let marinate for about an hour. 
Grill chicken for about 4-5 minutes per side over medium high heat. (I used my cast iron pan – you know it’s ready when the chicken releases easily). When it’s almost done cooking, squeeze a bit of lemon juice onto the chicken.

Instant Pot Split Pea and White Bean Soup

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Ingredients:
1 tbsp oil
2 onions, peeled and chopped
1 cup carrots, peeled and chopped
1 cup celery, chopped
2 garlic cloves, minced
1 tbsp hawaij for soup (thanks @busyinbrooklyn for introducing me to this deliciousness)
1 cup dried white beans
1 cup dried split peas (I did a mix of green and yellow)
1/2 cup farro
1 smoked turkey drumstick, skin removed
1 tsp salt
Freshly ground black pepper

Directions:
This soup can be made on the stove as well. It must be simmered for a few hours. .
Warm 1 tbsp oil in instant pot on sauté setting and add onions. Sauté until they are sweating and translucent. Add carrots and celery and continue to sauté for another few minutes. Mix in garlic and hawaij. Sauté for another minute.
Next add beans, peas, farro, salt, pepper and 10 cups of water. Top with turkey.
Seal instant pot and select bean setting (30 minutes). Once it is done cooking, allow for natural release for 10 minutes and then vent.
Remove turkey from bowl and remove meat from bones (be careful as there are many bones). Use an immersion blender to partially blend soup. Return turkey to soup and enjoy!

Rosemary Lamb Roast

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Ingredients:
10-12 lb lamb shoulder roast 
14 cloves of garlic, 4 sliced, 6 at the bottom of the pan and 4 minced for the marinade
1 inch knob ginger, peeled and minced 
1.5 oz rosemary (2 packages)
6 tbsp extra virgin olive oil 
3 tbsp soy sauce 
2 onions, quartered 
2-3 carrots, peeled and chopped 
2 tbsp freshly ground pepper
1 tsp salt

Directions:
Score the top of the lamb roast and stuff holes with sliced garlic and half of rosemary. 
At the bottom of a large roasting pan, place onions, carrots and remaining garlic cloves. 
Top with lamb shoulder roast. 
Mix together minced garlic, ginger, additional rosemary, oil and soy sauce. Rub it into lamb, all over.
Marinate overnight. 
Preheat oven to 475°F convection. When you’re about to put lamb into the oven, reduce temperature to 325°F convection. Bake for about 3 hours, covered well. At this point, it should feel tender with a fork (if not, continue cooking covered until soft). Increase temperature to 425°F and cook for an additional 30-40 minutes, uncovered. 
Allow to rest for 10 minutes and serve. 

Meat egg roll style triangles

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Ingredients:
7 oz roast smoked turkey breast, chopped
2.5-3 oz gourmet salami (I used
@amsellemgourmet_butcher ), chopped
1/2 cup chopped @jacksgourmet fake bacon, chopped
16 puff dough squares
2 cups white cabbage
1 egg
Everything but the bagel seasoning
Dijon mustard

Directions:
Preheat oven to 400°F.
In a pan over medium-high heat, sauté cabbage and meat for about 5 minutes. So cabbage is wilted and everything is nice a flavourful together.
Squeeze a bit of dijon mustard on each puff pastry square and spread (leaving edges clean). Spoon about 1.5 tbsp of meat mixture on each puff pastry square. Fold in half and seal to close. (You can freeze at this step). Place on greased or parchment lined baking sheet.
Beat egg and brush onto each triangle. Sprinkle with everything but the bagel seasoning.
Bake for about 20 minutes, until nicely browned.

Phyllo Meat Triangles

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Ingredients:
1-2 tbsp extra virgin olive oil
1 leek or 1 onion, sliced
3 cloves garlic, minced
~1.5 lbs minced meat
2 tbsp shawarma seasoning
2 tbsp tomato paste (I use @tuscaninifoods because it comes in a tube!) 18 phyllo sheets
1/2 cup margarine (melted) plus additional olive oil .

Directions:
In a large pan, sauté leek over medium heat. Once softening, add garlic and continue to sauté for a few more minutes. Add meat, breaking up chunks. Cook until starting to brown. Add shawarma seasoning and tomato paste. Cook until meat is cooked through.
This meat mixture can be used for a “humus basar” (Aka humus topped with meat) or stuffed in eggplant or just eaten as is because it’s delicious. .
If you’re making with phyllo, preheat oven to 375°F.
Keep phyllo that you aren’t using covered. I purchase fresh phyllo dough, which is much easier to work with.
Mix melted margarine with some olive oil to make it easier to spread.
Lay out 1 phyllo sheet, brush with margarine. Place another sheet on top, add more margarine. Finally place a 3rd sheet.
Cut phyllo rectangle into 4 strips (rectangle should be oriented horizontally so you end up with 4 shorter and wider strips). Place about 2 tbsp of meat mixture towards the corner of each strip and fold over to fold a triangle and keep folding over.
Repeat with remaining phyllo. You can freeze them at this point.
Place flat on parchment lined baking sheet. Brush with margarine/oil mixture.
Bake for about 20 minutes, until nicely browned. ** if phyllo steps are unclear, see highlight**
.
Tahini dipping sauce – this wasn’t necessary but I mixed together 2 tbsp tahini, juice of 1/2 lemon, 1 tbsp zaatar and water to thin .

Barbecue Rosemary Arayes

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Ingredients:
Pita (I used 6 medium and 20 mini ones)
2.5 kg minced meat and minced chicken, preferably not lean (I did half and half)
4 garlic cloves, pressed through garlic press
1/4 c barbecue sauce
1 tbsp Montreal steak spice
2 tbsp chopped fresh rosemary .

Directions:
Preheat oven to 400°F
Mix together all ingredients, except pita. 
Slice pita partially open and stuff each pita with meat mixture and flatten to ensure even cooking. 
Spray baking sheet liberally with non stick cooking spray and place stuffed pitas on pan. Spray again with non stick cooking spray. 
Bake for 20-25 minutes (small for 20, large for 25)

Fake Bacon Eggplant

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1/2 large or 1 small eggplant
1 tbsp smoky paprika
2 tbsp extra virgin olive oil
1 garlic clove, minced
1 tbsp maple syrup
1/2 package @jacksgourmet fake bacon .
Slice eggplant and salt (I skipped this step but I think it would be even better like this). Let sit for 10 minutes and wipe down eggplant. Cube eggplant into small pieces. .
Mix together smoky paprika, oil, garlic and maple syrup. Coat eggplant.
Sauté eggplant and fake bacon together on medium/high heat until eggplant is nicely browned on all sides. .
Serve as is or with humus or over salad with dressing below. .
Dressing
1/4 cup rice vinegar
1/2 cup extra virgin olive oil
1 garlic clove, minced
1 tbsp maple syrup
1 tbsp Dijon
Salt and pepper

Fried Cauliflower Rice with Salami

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Ingredients:
1 tbsp avocado oil
1 shallot, peeled and chopped 
1 clove garlic, peeled and pressed through garlic press
1 cup chopped carrots (1/4 inch big)
3 cups riced cauliflower 
1 cup cooked rice (optional)
1/2 cup frozen peas 
2-3 tbsp soy sauce or GF tamari
2.5-3 oz thinly sliced gourmet salami
2 eggs, lightly beaten .

Directions:
Sauté shallot, garlic and carrots in oil for about 2-3 minutes. Add 3 cups cauliflower rice, soy sauce, peas and salami. Cook for an additional 2 minutes before mixing in the rice. Mix to combine everything. Push rice mixture to one side of the pan, raise temperature and add eggs to empty side. Mix them so they break into little pieces while frying. Once egg is cooked, mix everything together and enjoy! . 
You can also broccoli, tofu, chicken, peppers, sausages etc. 

White Bean Soup with Sausages and Kale Chips

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I don’t know the source of this recipe but it is so delicious I wanted to share with you. Please let me know if you know the source so I can give proper credit. (I’ve might very minor changes)

Ingredients:
3 tbsp avocado oil 
1 onion, chopped 
1/3 cup each, diced carrots and celery 
2 cloves garlic, pressed through garlic press
1/2 tsp sea salt (use a bit more if you’re using beans with no salt added)
Freshly ground pepper
2 bay leaves 
1 tbsp chopped fresh rosemary 
4 cups chicken or vegetable stock (I used water mixed with @traderjoesumami seasoning)
1/2 tsp liquid smoke 
3 cans white kidney beans, drained and rinsed 
2 sausages (I used @jacksgourmet )
1 tsp oil
Garnish with kale chips (see below for recipe)

Directions:
Heat oil in a large saucepan over medium heat and cook onion, carrots, celery and garlic with salt and pepper, until tender. Add in rosemary and bay leaves and cook for another minute. Add stock and liquid smoke and simmer for 5 minutes. Add in beans and simmer for another 5 minutes. Remove from heat. Remove bay leaves. 
Use an immersion blender to partially blend, but leave some chunks for a nice hearty texture. .
In the meantime, slice hot dogs and fry in a bit of oil to cook. .
Serve soup topped with hot dogs and kale chips if desired. .
Kale chips ⬇️
Preheat oven to 400°F 
Spray a baking sheet with cooking spray. Spread kale (washed and thoroughly dried) over baking sheet in single layer. Spray generously with additional cooking spray. Sprinkle generously with everything but the bagel seasoning. 
Bake for 10-15 minutes, until crisp