Kashmiri Meatballs

Kashmiri Meatballs Mix:
1 lb. ground lamb
1 T. (or more) grated ginger root
1 1/2 t. each cumin and coriander
1/2 t. salt
1/8 t. each ground cinnamon, cloves, nutmeg, black pepper and cayenne
1 small egg, beaten
2 T. yogurt
1/4 c. bread crumbs

Form 1 1/2 T. sized meatballs and chill one hour or longer. Heat large skillet. Add 2-3 T. ghee or oil, add meatballs and brown. Mix 2 T. yogurt and 1/3-1/2 c. water. Add/Pour over meatballs and cover and cook, turning occasionally, until moisture is absorbed (2o minutes or so).



While the meatballs were cooking, I made a pot of plain white basmati rice and the following red lentils -which turn yellow when cooked with the turmeric.



Red Lentils In pressure cooker, bring to high pressure over medium high heat:

1 c. red lentils
4 c. water
4 slices fresh ginger root
1-2 T. ghee
1/2 t. each salt, turmeric, cumin and coriander

Lower heat and cook 5 minutes. Shut off heat and allow pressure to drop naturally. Add 2 T. minced cilantro before serving.



Carrot and Onion Salad

Peel and grate 3 carrots. Halve a half of onion, and cut into thin lengthwise slices.

Mix together with:
1 t. grated ginger root
1/2 t. salt
1/4 t. black pepper
1/8 t. cayenne
4 t. lemon juice

Serve immediately or can be made several hours ahead. I made this salad before I started cooking anything else for this meal. In all honesty, I was a bit dubious about this recipe, but it is really quite good and we polished off every last bit. Do give it a try!

Christmas Cookies and Cool Beans

These are probably my husband's favorite cookie. We include them in our holiday cookie baking, but also make them at other times of the year, as well. They are a little bit wholesome, a little bit decadent, completely delicious, and it wouldn't be Christmas at our house without them!

Oatmeal Cranberry White Chocolate Chunk Cookies
Adapted from the recipe on the back of the Ocean Spray Craisins bag

Cream until light and fluffy:
1 c. butter, softened
1 c. brown sugar

Add:
2 eggs

Combine and add:
2 c. quick-cook rolled oats (if you buy the thick old-fashioned kind like I do, half or partially grind them in a food processor)
2 c. flour
1/2 t. salt
1 t. baking soda

Add:
1 1/2 c. craisins (sweetened, dried cranberries)
9 oz. Baker's White Chocolate, chopped (best if chopped rather chunkily and not too fine)

Drop by rounded teaspoonfuls onto parchment paper-lined baking sheets. Bake 350-375 for 10-12 minutes until golden.



I realized last night that, besides foisting bean cookbook recommendations on complete strangers, beans were rather prevalent in this past week's meals: Mediterranean-style lamb and lentils; lamb burgers and baked beans; salmon with pasta, pesto and fava beans; honey and soy sauce glazed lamb ribs, Sara Jane's Chinese noodle salad, and (frozen) edamames; latkes and applesauce (our one beanless meal!); and last night's roast chicken, baked squash and Italian lentil salad. The Italian lentil salad was really good -and satisfying in the same way lentil soups are. Beans really are a perfect food. There are a a bajillion types of beans, and many different ways to cook them. Louis Armstrong signed his letters: Red Beans and Ricely Yours, showing his love and devotion to his favorite bean recipe. Tonight, I think I'm going to take a break from cooking with beans, and make the Swedish Meatballs from Simply Recipes, something I've never made or eaten before, but they look and sound simply scrumptious. Tomorrow though, I'll probably make black beans and rice burritos. As my friend Wendy would say, Cool Beans!



Italian Lentil Salad
Adapted from Bean Banquets by Patricia R. Gregory

Cook separately:
1/3 c. brown rice
1 c. brown lentils
Cook lentils until tender BUT firm. I know that's a complete contradiction of terms, but you know what I mean: just until they are tender to the tooth, but before the begin to lose their shape. 'Do not wander off while they are cooking' is what I kept reminding myself.

Meanwhile, saute in 2 T. olive oil until golden:
1/2 onion, chopped
1 garlic clove

Add:
half a 14 oz can (or pint home canned) diced Italian tomatoes (or 2 diced fresh tomatoes, during the 2 weeks in August when our PNW garden has ripe tomatoes)
1/2 t. Italian seasoning
Cook 5 minutes or so, until its dried out a bit.

Remove to serving bowl. Add:
1 T. pesto or 1 T. fresh basil, minced
2 T. red wine vinegar
1-2 T. more olive oil
drained tender lentils
cooked rice
1/2 t. salt or to taste
pinch cayenne (or 1 t. crushed red peppers)
Adjust pesto, vinegar, and salt to taste. Cool to room temperature and serve.

Variations: I think some cooked diced carrots, diced red peppers, or crumbled feta cheese might be tasty additions. The rice can be omitted and is not in the Bean Banquet recipe. I actually started following a completely different recipe that included rice. I started cooking the rice and lentils, then realized I was missing most of the major ingredients, so I changed recipes.

Lamb, Lentils and Lemons

"A Confession: watching almost any animal for long enough makes me wonder how it tastes." -Andrew Beahrs, Twain's Feast

Tis the season for lamb -new lambs are being born now, and last year's lambs have just been butchered. The reality of home raised food is that our meat has a face. I've spent the last two days packaging lamb for the freezer, and thinking of all the different and delicious ways to cook and serve lamb: roast leg of lamb, lamb chops (we had some last night for dinner and they were delicious!), lamb shanks, lamb burgers, shepherds pie, lamb curries, and lamb stews. I made a dozen packages of cubed lamb -and thought of stews. Lamb goes well with lentils -they're paired frequently in many ethnic recipes- and I plan to make these three variations on lamb and lentil stew starting with the Mediterranean-style tonight. They all begin with the same base of browned lamb, onions, broth and lentils, and finish with the addition of lemon juice. The variation is in the spices (and vegetables) added, and the possibilities seem almost endless.

Lamb, Lentils and Lemon Stews

To make in a crock-pot, heat a large skillet or caste iron pan. To make in a pressure cooker, or an enameled Dutch oven, heat and add:

2 T. olive oil

Add and brown:

1 1/2 lbs. cubed lamb stew meat (with or without bones)

Add and cook a few minutes:

3 minced or sliced garlic cloves

1 c. chopped onion or leeks

1 chopped carrot

Add:

1 c. dried green lentils

2 c. stock or water

1/2 - 1 t. salt

1/8 - 1/4 t. ground black pepper

For Mediterranean-style (adapted from allrecipes.com) add:

14 oz. can or 1 pint jar diced tomatoes

1/2 t. each Italian seasoning, dried thyme, sage and basil

For Curried-style (adapted from Molly Wizenberg) add:

1-2 T. curry powder

1-2 t. garam masala

For Moroccan-style (adapted from Lorna Sass) add:

8-10 pitted prunes

1 t. cumin

1/2 t. cinnamon

1/4 t. garam masala

1 lb. eggplant, peeled and cubed

For cooking in a pressure cooker, lock on the lid and bring to high pressure. Cook for 12 minutes then allow to drop naturally. If using an enameled Dutch oven, simmer covered until lentils are tender, about 30 minutes. To make in a crock-pot, brown meat, add the rest of the ingredients, and cook on low for 8-10 hours. Stir in 1-2 T. lemon juice to taste before serving. Serve with additional lemon wedges and if desired, any of the following toppings of choice: sliced green onion, yogurt and minced mint, or crumbled feta cheese. Vegetables can also be added during cooking: potatoes or Swiss Chard added with the lentils, or spinach during last few minutes of the cooking time -or leave them and the carrots out. One can't go wrong with a stew of lamb and lentils.