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f the meal the red lentils dal could have been spicier and needed more time in the pot to thicken i will have to tweak the recipe in the future the saag was not as good as the saag i have made in the past it was too watery fortunately i made some basmati rice to serve as an absorbent substrate so it was all good oh was it ever good my house still smells like curry yum rogan josh indian lamb stew 1 4 cup canola oil 2 lbs boneless lamb shoulder cut into 1 inch pieces kosher salt 2 onions thinly sliced 3 cups 2 tbsp minced fresh ginger 2 garlic cloves minced 1 tbsp 1 tsp hot madras curry powder 1 tsp turmeric 1 2 tsp cayenne pepper 2 bay leaves 14 oz tomato puree i pureed a can of diced tomatoes 1 cup plain yogurt 2 cups water 1 tsp garam masala chopped cilantro leaves in a large soup pot or dutch oven heat the oil season the lamb with salt and cook over high heat stirring occasionally until the lamb is browned about 12 minutes transfer the meat to a plate to drain add the onion to the pot and cook over medium heat until lightly browned 4 minutes add the ginger garlic curry turmeric cayenne and bay leaves and cook for 2 minutes add the tomato puree yogurt and water bring to a boil and season with salt return the lamb to the pot cover partially and simmer over low heat until the lamb is tender 1 hour stir in the garam masala and cook for an additional 5 minutes serve garnished with cilantro posted by sun runner at 5 57 pm 3 comments labels ethnic monday november 21 2011 november spice rack challenge cinnamon mom s kitchen said surely you ve got cinnamon in your spice rack of course i do it s one of those things along with thyme and chili powder that my spice collection never lacks we think of cinnamon primarily as a baking spice not so it is very versatile let s face it butternut squash by itself is lacking it s not the most exciting vegetable around i ve found creative ways around its blandness and the one that has captured my taste buds right now is this method of preparation the let it sit method for browning i picked up from cook s illustrated but i never would have thought to add cinnamon to squash were it not for my friend holly at rust belt runner sauteed butternut squash with cinnamon butternut squash olive oil and or butter salt cinnamon peel halve and de seed the butternut squash then cut it into chunks i find that 1 inch chunks are just too chunky and fail to yield bite size pieces so half inch chunks are more mouth friendly and take less time to cook note i used the other half of one squash in a stew recipe i made last week so what was left over was perfect for just me to use in this recipe depending on how many people you wish to feed you may have to adjust accordingly heat oil or butter in a nonstick pan over medium heat butter does provide a richness of flavor that is missing with just oil but it s your call i lean towards the healthier fats so i tend to cook exclusively with olive oil but when i made this tonight i threw a blob of butter in with the olive oil i was feeling frisky as for how much well i m a big fan of liberal drizzling a tablespoon two who knows i pour oil into the pan until it looks like it s enough to sustain whatever it is i m cooking once the oil is warm dump the squash into the pan shuffle it around a little so the pieces lie down but then back off and leave it alone for a good ten minutes resist the temptation to stir it this is important as the point here is to allow the squash to caramelize after 10 minutes flip a couple of pieces if the underside is browned go ahead and stir the heck out of the rest of it let it sizzle for another five minutes sprinkle some salt over it and stir it some more sprinkle cinnamon on it stir it around and it s done that s what i had for dinner oh and some white wine yum posted by sun runner at 8 12 pm 3 comments labels vegetables wednesday august 17 2011 august spice rack challege cumin after dropping the ball on july s spice rack challenge probably because i was thinking only about my upcoming vacation i am all over this one why i love cumin i put cumin on everything okay well not literally everything but it is one of those spices that disappears more quickly than others from my collection it seems as if i am always upending an empty jar of cumin over one of my little prep bowls and muttering better add this to the list my cumin of choice the problem i face here however is what recipe to post when i use cumin all the time i sprinkled some on the beets i roasted for dinner on monday i dusted my stir fry with it last week i toss it with grated sweet potatoes i add it to my saag i pat it onto chicken trussed up and ready for the oven i went with chili my favorite chili the chili recipe that came with the instruction recipe booklet from my parents first ever crock pot circa 1982 i received that crock pot s successor crock pot 2 when my parents upgraded to version 3 0 but i also have a photocopy of the favorite chili that s really what it s called from the original 1982 booklet if i m aiming to feed a crowd i go for favorite chili every time i make this for work lunch potlucks and drive my co workers insane with the smells emanating from my cubicle as i keep the pot on low on my desk favorite chili for slow cookers 2 16 oz cans red kidney beans drained 2 14 5 oz cans diced tomatoes 2 lbs ground chuck browned and drained 2 medium onions coarsely chopped 1 green bell pepper coarsely chopped 2 cloves garlic minced 3 tbsp chili powder 2 tsp ground cumin 1 tsp ground black pepper salt to taste place all ingredients in slow cooker in the order listed stir once cover and cook on low for 10 12 hours or high for 5 6 hours as with many things this recipe is ripe for editing and improvisation i have used a pound of dry beans instead of canned beans i ve used both red and green bell peppers tossed in a few minced jalapenos splashed broth over it added chili sauce for some extra moisture you can t really mess it up it always ends up smelling amazing and tasting just as good and it s got cumin posted by sun runner at 7 39 pm 2 comments labels beef one dish thursday june 2 2011 june spice rack challenge mint wow so much for posting every month in 2011 slacker thy name is sun runner but yesterday i picked up my first box of the season from tantre farm oh glorious green bounty of spinach kale lettuce tatsoi spicy mix radishes green onions and asparagus how fortuitous then that one of the herbs available for selection was mint i love me some mint i grow mint in my herb garden well upon further reflection the mint sort of grows itself what started out as one plant a few years ago has morphed into a multi stemmed invader i should have stuck that bad boy into his own pot be warned herb garden growers isolate your mint or it will advance on the rest of your garden like the visigoths on rome mint is best utilized in my favorite warm weather beverage after the past two weeks of dreary rain today s 70 degrees and sunshine were a welcome sight thus i made myself a gin smash heavy on the mint perfect for this month s spice rack challenge but what mint to use my herb garden mint tantre farm mint how about both mint o rama muddled ready to drink ahhhhhh ingredients mint leaves a few gin a lot club soda to fill the glass sugar a teaspoon or so i make mine thusly put mint sugar and a splash of club soda in a flat bottomed glass smash the heck out of it with a muddler if the club soda starts turning green that s a good sign measure out some gin depending on how mellow you d like to be and add to the glass throw in some ice cubes top off with club soda stir it up toss on a mint spring or add some more gin if you re feeling feisty retire to porch relax in sun with cold beverage and reading material posted by sun runner at 6 47 pm 1 comment labels beverages monday january 24 2011 vegetable chowder yesterday i met up with some of the michigan lady food bloggers for a soup swap i brought my tub of chowder and went home with five large containers of soup which will feed me for days my offering was a vegetable chowder 4 tsp canola oil 1 2 cup green bell pepper diced 1 2 cup red bell pepper diced 1 2 cup shallots minced 1 tsp curry powder 3 cups corn kernels 3 4 lb red skinned potatoes cut into 1 4 inch cubes 1 cup vegetable broth 1 2 tsp salt freshly ground black pepper 3 cups milk skim if you re fat content conscious 2 if you want a rich flavor heat the oil in a large soup pot or dutch oven over medium heat add the bell peppers and shallots cook stirring occasionally until tender about 5 minutes add the curry powder and cook stirring occasionally until fragrant 30 seconds stir in the corn potatoes broth salt and pepper bring to a boil reduce the heat and simmer covered until the vegetables are tender 10 minutes transfer 1 2 cup of the vegetable mixture to a blender add the milk and puree until nearly smooth return to the pot and cook over medium heat stirring until just heated through makes four 1 1 2 cup servings adapted from weight watchers ultimate flex core fresh corn chowder p 52 as always i made some modifications since i was making this for a larger number of people than specified i used more corn more peppers more potatoes more broth and more milk i also sprinkled a healthy portion of cayenne pepper into it giving it a spicy kick which elicited a number of comments this recipe is my favorite way to use up large amounts of fresh corn scraped from the cob during the summer when my farm share yields 6 big ears of corn instead of eating them one at a time i make this chowder i also like to use red peppers and potatoes from my farm share it was lovely to see the ladies of the mlfb again i think my last event was the holiday cookie exchange in december 2009 posted by sun runner at 7 02 pm 2 comments labels mlfb one dish vegetables tuesday january 18 2011 january spice rack challenge rosemary my my my it has been a while since i posted here hasn t it i find the lack of attention paid to this blog rather shameful considering how much i cook fortunately i have an excuse to resuscitate my food blog a monthly cooking challenge put together by my fellow michigan lady food blogger mother s kitchen the spice rack challenge the focus for january was on rosemary rosemary it grew wild and untended in my childhood home of northern california there was a particularly lush fragrant patch in a grassy area on my walking route home from my elementary school i forgot about the rich piney smell of rosemary bushes warmed by the sun until i went back to california for vacation in 2009 i discovered rosemary being used as landscaping near the house in which i was staying it s a shrubbery of rosemary it smelled fantastic i hosted a large gathering at my house at the beginning of the month which necessitated the cooking of several different crowd pleasing dishes along with the black bean chili and the beef chili and baked ham i made this lamb stew one of my cold weather favorites savory lamb stew adapted from weight watchers new complete cookbook 2006 p 203 ingredients 4 tsp olive oil 1 onion diced 1 carrot diced 1 celery stalk diced 2 garlic cloves minced 1 lb boneless lamb leg meat trimmed and cut into 1 1 2 inch cubes 1 2 cup dry white wine 1 14 5 oz can diced tomatoes 2 tsp fresh rosemary minced 2 tsp fresh sage minced 2 tsp fresh thyme minced 1 2 tsp grated lemon zest 1 2 tsp salt freshly ground pepper 1 cup water 2 medium red skinned potatoes cubed 2 cups cut green beans 1 tbsp fresh parsley minced in a large soup pot or dutch oven heat the olive oil saute the onion carrot celery and garlic until the onion is translucent 8 10 minutes add the lamb and saute until no longer pink about 4 minutes add the wine and cook for 2 minutes add the tomatoes rosemary sage thyme lemon zest salt pepper and 1 2 cup of the hot water stir and bring to a boil lower the heat and simmer gently for 40 minutes stirring occasionally add the potatoes green beans and the remaining 1 2 cup of water cover and simmer until potatoes are tender and the liquid has reduced about 20 minutes serve sprinkled with the parsley i quadrupled this recipe for my party because i was expecting about 20 people at my house this meant i used almost all of the little container of fresh rosemary i had purchased it was a huge success and i had several people tell me it was absolutely delicious you d never guess it was a weight watchers recipe i hope the coming months of the spice rack challenge will motivate me to resume regular posting i have a food blog for a reason i love to cook and i love to eat and at one time i wanted to share that with whoever was interested i can t wait to see what next month s challenge is posted by sun runner at 11 21 pm 7 comments labels mlfb one dish monday april 26 2010 limoncello a while back my friends in sacramento california sent me a box full of lemons from their lemon tree after some pondering i decided to use some of them to make homemade limoncello they smelled so good you just can t even imagine it was a burst of summer in the middle of a michigan winter i did a simple google search for limoncello and after some perusal settled on this recipe from the washington post i had a source from indiana procure for me a bottle of true high octane everclear 190 proof which is unavailable in michigan this according to various persons in the know is what one should use to make homemade limoncello i used one of my growlers for the initial steeping it worked perfectly and yes i did manage to get all of the lemon peel out of the jug once steeping was over there was a lot of shaking involved the sugar water lemon infusion mixing step this was messy and sticky the end result filled two half gallon growlers that s a lot of limoncello the finished product i was as careful as i could be when i peeled the lemons but i think a wee bit of white pith made it into the infusion and made it a tiny bit more bitter than it should have been nevertheless for my first attempt at anything like this it turned out remarkably well it tastes great and is delicious by itself with some ice or mixed in with other things this is not a concoction for the impatient it took five weeks from start to finish and i have another half gallon that s still resting in my basement anyone want some homemade limoncello posted by sun runner at 8 07 pm 6 comments older posts home subscribe to posts atom about me sun runner i run long distances i cook good food i sing opera i pet my cats view my complete profile blog archive 2012 1 january 1 indian food 2011 5 november 1 august 1 june 1 january 2 2010 2 april 1 march 1 2009 9 september 1 august 1 july 2 june 1 may 1 february 2 january 1 2008 37 december 3 november 3 october 1 september 1 august 2 july 2 june 8 may 6 april 2 march 5 february 4 labels beef 6 beverages 1 ethnic 1 grains 3 john cooks 2 mlfb 5 one dish 9 pasta 1 pork 9 poultry 3 seafood 1 sweet stuff 8 tantre farm 14 vegetables 19 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