Spinach and Pecorino Bread

A friend inspired me to make this.

My baguette recipe from earlier blog.

Filling:

2 lbs.  chopped spinach
1 onion
2 cloves of garlic
1/4 cup pecorino
Salt and pepper
red pepper flakes

Saute ingredients in a large pan.  When the onions are opaque, remove and place in the refrigerator for 5 min.  Add the pecorino in.  Mix well. 

Spread the baguette dough out to 12in x 12in.  Place the spinach mixture on top evenly.  Roll the dough up, sealing the ends all around. 

Place dough on a baking sheet lined with parchment paper.  Bake at 425°F for 20 - 30 min or until brown.

Scottish Meat Pies

I've always wanted to make meat pies since last year. 

Scotch Pie

From http://www.rampantscotland.com/recipes/blrecipe_scotchpie.htm

"Granny Black's, Candleriggs, Glasgow Large numbers of Scotch Pies are sold in Scotland every day - they are an original "fast food" and are often sold at the half-time interval at football (soccer) matches. The pies are made in special straight-sided moulds, roughly 3-3½ inches (7.5-8.5cm) in diameter and about 1½ inches (4cm) deep. A pastry lid, inside the pie, covers the meat about ½ inch (1cm) below the rim. This leaves a space at the top of the pie which can be filled, if required - with hot gravy, baked beans, mashed (creamed) potatoes etc. The meat is usually mutton (sometimes of varying quality). Many bakers have their own recipes and add spices to give additional flavour - there is now an annual competition for the best Scotch Pie.

Grannie Black, in Candleriggs in Glasgow, was a character who had such a reputation for such good mutton pies that people came from far and wide - the pub named after her (pictured here) has, unfortunately, been demolished."

For the Crust:

2-1/2 cups flour
3 tbsp. butter
3 tbsp. lard
1/2 cup plus 2 tbsp. water
1/2 tbsp. salt
1 egg  plus 1 tbsp. water, beaten, for egg wash

My rendition is made with ground pork and spices

Filling:

1 lb. ground pork
1/2 tbsp. ground nutmeg
1/2 tbsp. ground dried mustard
1/2 tbsp. white pepper
1/2 tbsp. salt

For the gravy I've made apple cider, cinnamon, and cornstarch.

Boil lard and butter in 1/2 cup of water.  Put the flour in a large bowl, make a well.  Pour the mixture into the flour.  Mix.  When it forms a ball, kneed it for 10 min. 

Make a log and cut it in half.  Take a walnut size piece out of each which will be the lids of the meat pies.  Form each piece into circles.  Let it rest overnight.

Roll the lids out.  Use a drinking glass for the mold like shown in the picture.

Put the pork mixture in the pie shells shown in the picture.  Use an egg wash to coat the upper she'll and the lid.  Enclose the lid and give an egg wash to the entire pie.  Cut out an air vent.

Bake at 350°F for an hour/hour and a half.  Take the pies out and let them sit for 10 min.  Pour the gravy in to the air vents.

Cornish Hens with Lemon and Herbs

I wasn't going to turn on the oven so I looked up the Cornish hen recipe that's made in a toaster oven.

Ingredients

    1 Cornish hens, room temperature, rinsed well and patted dry
    1 bunch fresh thyme (about 1/2 ounce), plus more for garnish
    1 lemons, halved
    2 tablespoons unsalted butter
    2 tablespoons honey
    Coarse salt and freshly ground pepper

Directions

    Preheat toaster oven to 375°F. Place hen in a roasting pan, breast sides up. Place 2 thyme sprigs and 1 lemon half in cavity of each hen. Loosen skin from breast. Squeeze remaining lemon halves over hens. Rub butter all over hens. Season generously with salt and pepper.

    Roast hens, rotating pan halfway through, until skin turns golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 180 degrees, 45 to 50 minutes. Brush melted butter and honey.  Place the hen back in the oven for 10 min.  Let stand 10 minutes. Cut hens in half lengthwise. Garnish with thyme sprigs, and serve with lemon wedges.

Cucumber, Tomato, and Bulgur Salad

my coworker bought this today.  the simple ingredients were wonderful.  I added toasted pine nuts.

1 cup bulgur
2 cucumbers, peeled, seeded and diced
4 medium tomatoes, diced
2 cups chopped fresh parsley
3 green onions, white and tender green parts, thinly sliced
3 cloves garlic, minced
1/4 cup olive oil
2 tablespoons fresh lemon juice
salt and pepper

1. Bring the bulgur and 1 1/2 cups of water to a boil in a medium saucepan. Cover, turn the heat off (but leave the pan on the eye) and let stand for 15-20 minutes or so until soft. Fluff the bulgur.

2. Meanwhile, prep the cucumbers, tomatoes, parsley, green onions, and garlic. Combine these ingredients in a large bowl. In a small bowl, whisk together the olive oil and lemon juice and season with a sprinkling of salt and pepper.

3. When the bulgur is soft, drain it in a colander, pressing all the excess water out. Stir the bulgur into the bowl of vegetable, then drizzle in the dressing as you toss the salad.

Cucumber Noodles with Peanut Sauce

Tonight's dinner was on the money.   Mike made it!

Cucumber Noodles with Peanut Sauce

Ingredients:

For the Peanut Sauce:

2/3 cup creamy natural peanut butter
2 tablespoons rice vinegar
2 1/2 tablespoons gluten-free Tamari (or soy sauce)
2 teaspoons sesame oil
2 teaspoons agave (or honey)
1 teaspoon fresh lime juice
1 clove garlic, minced
1 teaspoon finely grated ginger
Dash of red pepper flakes, to taste
1/3 cup warm water

For the Cucumber Noodles:
2 large seedless cucumbers
1/3 cup chopped fresh cilantro, for garnish
1/3 cup chopped peanuts, for garnish

directions:

1. First, make the peanut sauce. In a large bowl, combine peanut butter, rice vinegar, Tamari, sesame oil, agave, and lime juice. Whisk until smooth. Stir in garlic, ginger, and red pepper flakes. Whisk in the warm water until sauce is smooth.

2. Next, make the cucumber noodles with the spiralizer.

3. Place cucumber noodles on a plate or in a bowl. Drizzle with peanut sauce and toss gently. Top with cilantro and peanuts.

Mujaddara Burghul

This is another recipe from a Syrian friend of mine was n Amsterdam.  We've known each other for years and he made this dish for me when I was in Amsterdam 10 years ago.  I've made this before.  This is a different recipe.  I posted it on my blog about a year ago.

    2 cup green lentils
    1 cup bulgur
    2 cups low-sodium chicken broth
    8 oz diced tomato
    4 oz pine nuts
    1 tablespoons plus 2 teaspoons olive oil
    1 onion, finely diced (1 cup)
    2 cloves of garlic diced
    2 tablespoons chopped fresh chives
    1 teaspoon lemon zest
    1 tablespoon lemon juice
    1/2 teaspoon salt
    1/4 teaspoon pepper

Directions

Place lentils and 2 cups broth in a small saucepan and bring to a boil. Boil 5 minutes, then reduce to a simmer and cook until lentils are tender and most liquid is dissolved, about 30 minutes. Drain any remaining liquid. While lentils are cooking, place bulgur and remaining 2 cups chicken broth in another small saucepan and bring to a boil. Reduce heat and simmer until most liquid is dissolved and bulgur is tender, about 13 to15 minutes. Remove from heat and fluff with a fork. Add the bulgur to the lentils.

Heat 2 teaspoons of the oil in a skillet over medium heat. Add onions, pine nuts, and cook, stirring, until tender, about 5 minutes.  Add the onion mixture to bulgur-lentil mixture. Stir in the diced tomato, chives, lemon zest, lemon juice, tablespoon olive oil, salt and pepper and toss to incorporate.

Thai Red Curry Chicken with Basil

i've been thinking about making this for a while. this dish would have been not spicy enough so i added in chili oil even with the serrano pepper.  future recipes i will add 2 serrano peppers.

• 2 tbsp. vegetable oil
• 1 ¹⁄₂ tbsp. red curry paste
• 13 ¹⁄₂ ounces coconut milk, shaken well
• 1 ¹⁄₂ lbs chicken breasts, raw, sliced into bite size pieces
• 1 serrano pepper, sliced
• 1 onion sliced
• 2 tbsp. garlic, chopped
• 2 tsp. sugar
• 2 tsp. fish sauce
• 2 red bell pepper, sliced thin
• 10 - 15 large basil leaves
• salt and pepper
• 1 tsp red chili oil 
• basil for garish

Directions:

1.    Heat the oil in the frying pan over medium heat. saute onions, serrano pepper, and garlic.  5 min.

2.    Add the curry paste and simmer for 2 minutes, so that it is dissolved, fragrant and foaming.

3.    Stir in the can of the coconut milk. Cook over medium heat for 5 - 8 minutes, stirring occasionally.

4.    Add the sliced chicken. Simmer for 4 minutes.

5.    Stir in the sugar, fish sauce, basil, and bell pepper. Simmer until the chicken is cooked, about 10 minutes

6.    plate and add more basil leaves.