You may have heard about Snowzilla, the crazy blizzard that dropped 30 inches of snow in as many hours on the east coast this weekend. People were were panicking about it all week and preparing for the end of the world. (Not that they were wrong, our street still hasn't been plowed, 3 days after the end of the storm.) I knew that we would want some comforting food options, so I made a big batch of chili and decided to revisit and revamp my old recipe for you.
Hubby likes both ground meat and tiny bits of steak, and not too many beans or extra frills. So this chili is his extra special version made just for him. Plus I made it in the slow cooker so that it would be easy - that part's for me.
Super comforting spiced lamb on top of creamy mashed potatoes - how could that be healthy? Well for starters, there are no potatoes - that is a cauliflower and white bean puree. This looks like comfort food, and it totally is, but it is all veggies and protein with no carbs!
Start by caramelizing some carrots to release that sweetness. Then brown up some lamb. I used lamb chops and discovered that there is very little meat on them - next time I am definitely using cubed meat.
When the lamb is browned, add in garlic, spices, chard, and chickpeas (more protein!). I wondered why the original recipe didn't call for tomatoes - they make so much sense here. So I went ahead and added them. The original recipe also just used paprika, which I thought was a little boring. I used paprika, cinnamon, cumin, and coriander.
Another change from the original was that it called for polenta to serve with the lamb. Polenta is cooked corn meal, and I am trying to avoid grains. So I used a cauliflower puree instead and it was creamy and delicious - a good counterpoint for the tangy spiced lamb.
I don't know about you, but I am not a huge fan of raw carrots. Warm spiced carrot soup with tahini on a cold day, though? Yeah, I'm a big fan of that.
This is another dish brought to you by my vegetarian lunches with Melissa at Smells Like Brownies. She pulled together a couple of recipes to come up with this one.
Carrots, onion, garlic, coriander, and cumin all go into the pot with vegetable stock.
Holy Mockingjay, Batman - I am so excited about this post! Food 'n Flix and Cook the Books have teamed up to do a double post for The Hunger Games, with Heather from girlichef hosting! Announcement post is here.
The Hunger Games is the first book of a trilogy about a dystopian alternate timeline where war has reduced America to 12 Districts ruled by a Capital. As punishment for a rebellion, all 12 Districts must offer up 1 boy and 1 girl between the ages of 12 and 18 as a tribute to compete in the Hunger Games each year. These children must then fight to the death in a televised spectacle with only 1 survivor. To make things even worse, all of the Districts are purposefully kept in a state of starvation except for the District of the winner - which is given ample food for a year until the next Hunger Games (hence the name). Food, therefore, is extremely important and a focus throughout the series.
The protagonist, Katniss Everdeen, is an extremely tough teen who would do anything to protect her family and especially her little sister, Primrose. When Prim is selected as Tribute (a death sentence for the timid 12 year-old), Katniss volunteers to take her place. Before being entered into the death-match proper, the Tributes are primped and pampered and paraded around the Capital. It is here that Katniss experiences luxury and an overabundance of food for the first time in her life.
Her favorite dish is a Lamb Stew with Dried Plums - it is mentioned frequently and even sent to her as a present when she is fighting for her life. I decided that the stew would be the perfect dish to make for this post, served on some wild rice that seemed fitting for the setting. I also served it with goat cheese rolled in herbs (inspired by the cheese that Primrose makes from her prized pet) and rustic seed bread (inspired by Peeta - Katniss's love interest and fellow Tribute, whose family owns a bakery).
Just because it's cold outside, doesn't mean you can't still make burgers. And they don't have to be the standard plain burgers, either. Here are two recipes that put a bit of a twist on the classic burger.
First up - a Middle Eastern inspired spiced lamb burger with a creamy yogurt sauce.
To make the patties, combine bread crumbs, lamb, turkey, onion, an egg, parsley, garlic, coriander, cumin, cinnamon, allspice, salt, and pepper. Use a grill pan, griddle, or electric grill to cook the burgers.
Make a sauce with yogurt, scallions, parsley, mint, oregano, lemon zest, lemon juice, cumin, coriander, sugar, and pepper.
Place the burgers inside pitas and stuff with fresh tomatoes and the yogurt sauce.
For a Southwestern twist, we have Salsa Verde Turkey Burgers with Avocado Mayonnaise.
To form the burgers, simply combine ground turkey, jarred salsa verde, breadcrumbs, and an egg. Combine avocado, mayonnaise, and garlic to make a sauce. Cook the burgers on a griddle (turkey falls apart too much to grill) and top with Pepperjack cheese and the sauce. If they are in season - green tomatoes are also an excellent topper.