Lamb Kofta with Garlic Sauce and Pickled Onions

Lamb Kofta with Garlic Sauce and Pickled Onions – Candy Coated Culinista

A great middle eastern dish that is so scrumptious and satisfying you’ll have to hold yourself back from overeating.

Yield/Serving: 4-5
Difficulty level is: Easy, time consuming

From At My Table

Ingredients
Kofta

• 1 pound ground lamb
• 1 peeled and coarsely grated, to give ¾ cup loosely packed
• 2 cloves garlic, peeled and minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• ¼ tsp ground allspice
• ½ tsp ground white pepper
• 1 tsp sea salt or kosher salt
• 3 tbsp finely grated parsley
• 3 tbsp finely chopped fresh mint
• 2 tbsp olive oil
Garlic Sauce
• 1 2/3 cups Greek yoghurt
• 4 cloves garlic, peeled and minced
• 1 – 2 lemon zest of 1 lemon and 3 tbsp of juice
• 2 tsp sea salt or kosher salt
• 2 tsp dried mint
Toppings
• Tomatoes
• Iceberg lettuce
• Faltbreads
Quick Pickled Onions
• 1 small red onion, peeled & cut into half moons
• Juice from 2 -3 limes

Assembly
Kofta

1. Combine all ingredients except olive oil into a large bowl and roll into sausage shapes. Do not compact the lamb mixture once in the desired shape.
2. Slightly flatten sides and place on a baking sheet lines with cling wrap and place in fridge for 30 minutes.
3. Combine yoghurt, garlic, lemon zest, juice, salt and dried sauce together.
4. Slice red onion into half moons and let marinate in lime juice
5. Using a large frying pan heat frying pan and cook kofta on medium-high heat for 5 of so minutes each side until cooked all the way through.
6. Serve inside faltbreads along with toppings

Please Enjoy

My thoughts

It was great making koftas another way as last time I made them it was a bowl and I quite enjoyed them. I decided to serve mine with cucumber, pomegranates, and pickled onions to bulk up the meal a little. This was a lovely meal; but it was time consuming. It didn’t seem like it would take so long and since there is not times given I didn’t know what I was getting myself into. The directions were a little off, so to achieve the kofta look I was accustomed to I sear all sides and cooked the remaining time in the oven. Almost 2 hours beginning to end. That’s a little long for me on a weekday after getting home for work; but then there is leftovers for the next couple of days. A trade off perhaps?

Lamb Kofta with Garlic Sauce and Pickled Onions – Candy Coated Culinista

Advertisements

Christmas Leftover Winter Ragu

Winter Ragu – Candy Coated Culinista

Have leftover Christmas meat and looking for a way to use it up. Make this winter ragu.

Yield/Serving: 6
Prep Time:
Cook Time: 2 hours
Difficulty level is: Easy

From Jamie Oliver’s Christmas Cookbook

Ingredients
• 1 red onion
• 1 clove of garlic
• 1 carrot
• 1 leek
• 1 stalk of celery
• 1 sprig fresh rosemary
• Olive oil
• 1 fresh bay leaf
• ¾ cup + 5 tsp Chianti
• 2 x 14oz can of plum tomatoes
• 14oz leftover cooked meat
• Extra virgin olive oil

Assembly
1. Peel onion, garlic, carrot, wash and trim leek with celery and pick rosemary leaves and
2. Finely chop all adding to a large casserole dish over medium-low heat with 1 tablespoon of olive oil and a bay leaf.
3. Cook for 20 minutes or until the vegetables have softened, stirring occasionally.
4. Now turn heat up to high and add in wine and let cook down for a few minutes and add tomatoes.
5. Fill each can half way up with water and swirl around and pour into pan.
6. Roughly chop or tear leftover meat, stir well and bring to a boil; breaking up the tomatoes with a wooden spoon.
7. Reduce down to low heat and continue to simmer for 1 hour to 1 and a half hours, or until thick.
8. Taste and season with salt and pepper and extra virgin olive oil to finish.
9. Serve with pasta, rice, polenta, potatoes or chunks of crusty bread for dipping.

Tips
• Use leftover meat of if Christmas was so good there were no leftovers, then use fresh ground beef.
• Serve with fried or creamy polenta, pasta or rice.

Please Enjoy

My thoughts
I swapped out the wine for de-alcholized wine and it tasted just as rich and bold and the hue was a treat. Season with salt and pepper at the end; giving the ragu time to marry completely first.

West Indian Curry Chicken & Curry Chickpea

West Indian Curry Chicken & Curry Chickpea – Candy Coated Culinista

I received a text Sunday asking “You in the office tomorrow” to which I replied yes. When I came to the office there was a package on my desk saying “Dhal puri for you”. Well now I’m excited I’m always talking about dahl puri to my Indian West Indian friends and that I can eat it just the dahl puri by itself and totally be satisfied. I almost never make Caribbean food and I have never been fond of curry or spice anything; but this gift had me running home happy to make dinner. I was so surprised that I had all these ingredients at home, yet I never ever made a curry.

Yield/Serving: 5
Prep Time: 20 min.
Cook Time: 1 hour
Difficulty level is: Medium

Ingredients
Curry Chicken

• 2 tbsp coconut oil
• 4 small potatoes, cut into chunks
• 5 chicken breasts
• 2 tbsp curry powder
• 2 tsp all spice
• 1 tsp cayenne powder
• 1 tsp paprika
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp sea salt
• 1 tsp black pepper
• 2 tsp cumin
• 1 tsp red chilli peppers
• 1 tsp chilli powder
• 2 knobs of ginger, diced
• 1 small onion, diced
• 3 cloves garlic, diced
• 1 cup peas
• Handful chives, chopped
• Handful parsley chopped
• 1 cup chicken broth
• 1 chicken bouillon cube
• 1 scotch bonnet pepper, optional
Curry Chickpea
• 2 sweet potatoes, cut into chunks
• 2 tbsp coconut oil
• 1 small onion, diced
• ½ red bell pepper, deseeded and chopped
• 3 garlic cloves, finely diced
• 2 knobs of tbsp curry powder
• 1 tsp all spice
• ½ tsp cayenne powder
• ½ tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp sea salt
• ½ tsp black pepper
• 1 tsp cumin
• ½ tsp red chilli peppers
• ½ tsp chilli powder
• 2 knobs of ginger, diced
• 1 can chickpeas, washed and drained
• Handful of grape tomatoes, halved
• ½ can of coconut milk
• Handful of spinach, stems removed
• Handful of rapini, stems removed

Assembly
Curry Chicken
1. Using a Dutch oven add coconut oil over medium high heat.
2. Add potatoes and chicken breasts and turn chicken as needed until almost cooked through.
3. Add all the spices, ginger, onion, and garlic along with peas, chives, parsley, chicken broth and scotch bonnet.
4. Turn stove down to low medium and let the curry simmer for 10 minutes to let the spices and mixture marry.
Curry Chickpea
1. In a large saucepan add coconut oil over medium high heat.
2. Add sweet potatoes, onion, red bell pepper, garlic and ginger.
3. Add all the spices along with the chickpeas and grape tomatoes.
4. Pour in the coconut milk along with spinach and rapini and turn temperature down to low medium and let simmer for 10 minutes to let the spices and mixture marry.

Tips
• Serve with basmati rice or dhal puri.
• You can use squash instead of sweet potatoes if desired.
• Pour vinegar in a bowl near the stove to lessen the curry smells in the house.
• If curry is to spicy add some coconut milk to calm it down.

Please Enjoy

My thoughts
I spent a good 3 hours making these two dishes and when I was done I needed to relax; but you know what this was so worth it. Funny enough I found the curry chickpea to be way more spicy that the curry chicken. It tasted great; but there was a slow burn; which I almost couldn’t tolerate. The curry chicken was much more my speed as I love a mild but flavourful curry. It reminded me of all those roti’s I’ve had but never attempted to make. I split this recipe in half and added a scotch bonnet pepper to prove that I can make a recipe truly Caribbean, even though I wasn’t planning on consuming it. I gave the peppery portion to my Guyanese gals, to see if I’m worthy of cooking West Indian and a portion to my dad to surprise him. The only thing I disliked was the fact that the curry smell was throughout the house. I was so glad I closed the bedroom doors; but upon my comment, I learned a bowl of vinegar near the stove while you’re cooking will lessen the drifting of the curry smell. My West Indian family and my Guyanese Gal’s said “it tasted great”, one commented it “tasted like my mom’s” and another said “I didn’t know you could cook Indian”. Well I’ll take all the compliments and be happy I can cook Spicy West Indian even though it is not my favourite type of cuisine. I can now label myself the girl with the Caribbean background that can cook it; but chooses not to and that’s fine by me.

West Indian Curry Chicken – Candy Coated Culinista

Curry Chickpea – Candy Coated Culinista

Basmati Rice – Candy Coated Culinista

Dhal Puri – Candy Coated Culinista

Romanesco Steaks with Romesco

Romanesco Steaks with Romesco Sauce – Candy Coated Culinista

It’s BBQ season; but what about all on you vegans and vegetarians. Here is one dish that is substantial and you won’t be envious that you aren’t apart of the BBQ season.

Yield/Serving: 2
Prep Time: 5 min.
Cook Time: 8-10 min. per side
Difficulty level is: Easy

Inspired by: Food 52 Any Night Grilling

Ingredients
• 1 head of Romanesco
• ¼ cup vegetable oil
• 2 large red bell peppers, halved, cored and seeded
• 2 fresh chilies
• ½ red onion, cut into thick wedges
• ½ cup extra virgin olive oil, plus more for drizzling
• 2 plum tomatoes, halved
• ¼ cup skinned roasted hazelnuts or almonds
• 1 tsp sherry vinegar, plus more as desired
• 2 tbsp freshly chopped thyme or marjoram leaves
• 1 tsp smoked paprika
• 1 clove garlic or 1 tsp smoked garlic (from book)
• Kosher salt, to taste
• Ground black pepper, to taste

Assembly
1. Remove leaves and trim stem of the Romanesco leaving the core intact.
2. Place on a cutting board and slice in half.
3. Place on a baking sheet and drizzle with oil and season with salt and pepper.
4. Prepare charcoal grill to medium-high heat and coat the gill pan with extra virgin olive oil over high heat using a paper towel. If you are using a grill basket allow to heat for 5 minutes prior to use.
5. In a bowl lightly toss bell peppers, chilies and onions in olive oil.
6. Place over grill on in grill basket turning and rotating for 6 to 7 minutes for the onions and continue to char the red peppers.
7. Cover peppers in a kitchen towel (to make it easier to remove the skin)
8. Grill tomatoes and when cooled enough remove skin also.
9. Using a food processor add peppers, chilies, onion, tomato along with nuts, thyme and paprika and salt into a thick puree. Drizzle in olive oil as you go.
10. Grill Romanesco rotating them to prevent excessive charring. The exterior should be just tender.
11. Serve in a pool of the romesco sauce and sprinkle with flaky salt id desired.

Please Enjoy

My thoughts
The original recipe called foe cauliflower; which I’m not fond of. I did plan on using cauliflower; but I came across the Romanesco a cousin to the cauliflower and said maybe this is better. The sauce was also supposed to be a harissa; but another recipe I made had way too much sauce left over and I hate wasting. So this is how I got here; I loved it, a red sauce is very complimentary to the green veg and it all worked out well. Romanesco still tastes like cauliflower to me and it was just ok.

Blue Cheese & Bacon Wedge Salad

Blue Cheese & Bacon Wedge Salad – Candy Coated Culinista

It seems like once a year I get a craving or blue cheese. I love blue cheese; but I rarest ever pick it up. Well craving a wedge salad I thought it would be a nice change to make a blue cheese dressing instead of the usual Caesar dressing.

Yield/Serving: 2
Prep Time: 10 min.
Cook Time: 5 min.
Difficulty level is: Easy

Ingredients
Wedge Salad

• 1 iceberg lettuce, washed and cut in half
• 12 grape tomatoes, halved
• 1/3 English cucumber, sliced
• 6 chives, finely diced
• 2 slices of bacon, crumbled
• Blue cheese, crumbled
Blue Cheese Dressing
• 3/4cup blue cheese
• 3 anchovies, finely diced
• ¼ cup sour cream
• ¼ cup buttermilk
• 2 tbsp mayonnaise
• 2 tbsp lemon juice
• Sea salt, to taste
• Black pepper, to taste

Assembly
Wedge Salad

1. Wash lettuce and cut in half and drain cut side down on a paper towel.
2. Cut grape tomatoes, English cucumber, chives and set aside.
3. In a frying pan fry bacon and then crumbled and set aside with the crumbled blue cheese.
Blue Cheese Dressing
1. Using a bowl, break up the blue cheese and add in the anchovy and sour cream, until well incorporated.
2. Add in the sour cream, mayonnaise, lemon juice, salt and pepper.
3. Place lettuce cut side up in a plate and add tomatoes, cucumber, chives, bacon and blue cheese.
4. Drizzle dressing over and serve.

Tips
• Salad dressing can be kept for up until 1 week.

Please Enjoy

My thoughts
This is a rich, hearty and filling salad. This could work as an entrée depending on how big you lettuce head is. I enjoyed the combination of the creamy blue cheese into the dressing and the crunchy of the crispy bacon. I will be making this again as it is a wonderful starter for any guests.

Heirloom Tomato & Purple Pepper Salad with Marinated Onions

Heirloom Tomato & Purple Pepper Salad with Marinated Onions – Candy Coated Culinista

Another trip to the Farmer’s Market with wonderful results.

Yield/Serving: 4
Prep Time: 5 min.
Cook Time: 1 hr. to
Difficulty level is: Easy

Marinated Onions slightly altered from No Crumbs Left

Ingredients
Marinated Onions

• 1 medium red onion, sliced
• ¾ cup extra virgin olive oil
• 1 tbsp dried basil
• Chives, small bundle finely chopped
• 1 tbsp fresh thyme
• ½ tsp dried oregano
• 1 tbsp apple cider vinegar
Heirloom Salad
• Heirloom grape tomatoes, sliced
• Heirloom Purple peppers, sliced
• Red bell peppers, sliced

Assembly
Marinated Onions

1. Thinly slice onions and place in a small bowl.
2. In a small bowl, mix oil and vinegar and herbs and pour over onion.
3. Ensure the onions are submerged and let sit at room temperature for at least 1 hour.
Heirloom Salad
1. Slice grape tomatoes in half and slice peppers, keeping their full shape.
2. Place tomatoes and peppers along with onions (not including the marinated oil) on a platter and serve.

Tips
• Marinated onions keeps for two days unrefrigerated.

Please Enjoy

My thoughts
The original recipe called for just oregano and the use of red wine vinegar; but I had just used both these up. (just my luck) so I worked with what was in my pantry. I didn’t slice the onion as thinly as I hoped; but I still turned out great.

Gluten-free Minestrone

Gluten-free Minestrone - Candy Coated Culinista

Gluten-free Minestrone – Candy Coated Culinista

A cold weekend is ahead and I have been craving soup in a bad way.

Yield/Serving: 8 to 10 servings
Prep Time: 30 min.
Cook Time: (beginning to end) 1 ½ hour
Difficulty level is: Medium

Ingredients
• Extra Virgin Olive Oil
• Red onion, half diced
• 3 carrots, peeled & chopped
• 2 zucchini, cut into half circles
• 1 pound button mushrooms, quartered
• 5 cloves of garlic, finely chopped
• 1 small red bell pepper, diced
• 1 small green bell pepper, diced
• 3 tbsp tomato paste
• 2 tsp dried oregano
• 2 litres vegetable stock, reduced sodium
• 1 can red kidney beans
• 2 tomatoes, cut into pieces
• 2 cups gluten-free farfalle pasta
• ½ cup parmesan cheese
• 2 handfuls of parsley, chopped

Assembly
1. In a large heavy bottomed pot over medium-high heat, pour extra virgin olive oil and brown onions, carrots, zucchini, mushrooms, garlic, red pepper and green pepper and let brown slightly, 5 minutes.
2. Stir in tomato paste, oregano, vegetable stock, kidney beans and tomatoes and bring to a boil.
3. Add in the gluten-free pasta and let simmer until pasta is aldente.
4. Continue to let simmer and add in parmesan cheese and parsley.

Please Enjoy

My thoughts
Such a great fall soup. Zucchini is a summer vegetable but in Ontario it can be readily found up until October and I fully took advantage of that. I have always wanted to make a minestone and this was so delicious I didn’t even miss the protein. The carrots and zucchini were still crunchy and this recipe is perfect for freezing.

%d bloggers like this: