Christina's Lamb Shanks with Beans and Butternut Squash

6 Tbsp olive oil

4 Lamb shanks (1 lb each)

Salt and freshly ground pepper

Cloves separated from an entire head of garlic, unpeeled

6 celery ribs, coarsely chopped

4 carrots, coarsely chopped

1 large onion, coarsely chopped

1/2 cup tomato paste

3 cups dry red wine

6 cups chicken stock

Two 1x3-inch strips of orange zest

3 lbs butternut squash, peeled and cut into 1 inch cubes

4 Tbsp chopped parsley

4 cloves of garlic, peeled and minced

4 teaspoons finely grated lemon zest

1 1/3 cups cooked cannellini beans

Heat 4 Tbsp of olive oil in a large cast-iron enameled casserole. Season the lamb shanks with salt and pepper, add them to the casserole and brown well on all sides, working in batches if necessary, about 8 minutes. Transfer the shanks to a plate.

Preheat the oven to 350°F and arrange two racks in the oven, one to hold the casserole and one to hold a baking sheet with the squash. Add the unpeeled garlic cloves, celery, carrots and onion to the casserole. Cook over moderate heat, stirring occasionally, until golden brown, about 8 minutes. Add the tomato paste and cook, stirring, until glossy, about 2 minutes. Add the wine; boil over high heat until the liquid is very syrupy, about 15 minutes.

Return the shanks to the casserole and add the stock and orange zest. Bring to a simmer. Cover the casserole and braise the shanks in the oven for about 2 hours, or until the meat is very tender (when we cooked this dish it took 3 hours); turn the shanks from time to time as they cook.

Meanwhile, on a large rimmed baking sheet, toss the squash with the remaining 2 Tbsp of olive oil. Season with salt and pepper and bake in the oven (along with the lamb) for about an hour, or until tender.

In a small bowl, mix the minced garlic with the parsley and lemon zest (the "gremolata"). Set aside.

Remove the shanks from the oven and transfer to a plate. Pass the sauce through a coarse strainer, pressing hard on the vegetables. Discard the vegetable pulp. Skim the fat from the surface of the sauce.

Return the sauce to the casserole, season with salt and pepper and bring to a boil over moderately high heat. Add the lamb shanks and squash; simmer just until warmed through. Add the cannellini beans, cover and remove from heat. Let stand for a few minutes to allow for the flavors to blend.

Spoon the vegetables and sauce into large shallow bowls and set the lamb shanks on top. Garnish with the gremolata and serve.

Serves 4.

Christina's Basque Lamb Stew

from Simply Recipes by Elise

3 1/2 lbs. lamb shoulder, cut into 2 inch pieces (or 2 lbs. lamb stew meat)

6 cloves garlic, crushed and peeled
1 sprig fresh rosemary, about 1 tablespoon chopped
1/2 cup dry white wine
2 Tbsp extra-virgin olive oil
1 large onion, peeled and chopped
Salt

1 teaspoon sweet paprika

1 1/2 teaspoons smoked paprika

1 10-ounce can roasted red bell peppers, cut into 1/2 inch strips

1 large ripe tomato, peeled, seeded, and chopped
2 tablespoons chopped fresh parsley
1 bay leaf
1 cup dry, full-bodied red wine
1 cup chicken stock
Freshly ground black pepper

Combine the lamb, half of the garlic cloves, rosemary, and white wine in a medium bowl. Let marinate for 2 to 3 hours. Drain the meat, discard the marinade, and pat dry with paper towels. Mince the remaining garlic cloves and set aside.

Heat olive oil in a large, heavy-bottomed pan with lid, over medium-high heat. Working in batches, brown the meat on all sides, about 10 minutes per batch. Salt the meat as it browns.

Remove the meat from the pan and add the onions to the pan. Cook, scraping browned bits stuck to the bottom of the pot with a wooden spoon, until the onions are soft, about 5 minutes. Add the garlic and cook another minute.

Return the meat to the pan with the onions and garlic. Stir in paprika, roasted peppers, tomatoes, parsley, bay leaf, and red wine. Bring to a boil, reduce heat to medium, and simmer uncovered for 15 minutes, allowing the liquids to reduce a bit. Then add the chicken stock, bring to a boil, reduce heat to low and simmer, covered, stirring occasionally, until meat is very tender, 2 to 2 1/2 hours. Add freshly ground black pepper and more salt to taste.

Serve with rustic bread.

Christina's Honey Tahini Almond Cookies

from anjasfood4thought.com

1 1/2 cups almond meal
1/2 teaspoon baking soda
1/4 teaspoon sea salt

1/3 cup honey
1/3 cup tahini (sesame paste)
1 teaspoon vanilla extract

1/2 cup sesame seeds

Yields 25-30
------------------------------------------------
Preheat oven to 350. Line baking sheet with parchment paper.

In a small bowl, combine almond meal, salt and baking soda.
In a large bowl, stir together honey, tahini and vanilla extract until well combined.

Add the almond meal mixture to the honey tahini mixture and stir until well incorporated. The dough should be solid enough to form balls. If it's too wet, add some more almond meal.

Form balls of the size of a cherry. Roll in sesame seeds, then flatten it to 1/4 inch thickness and place on the prepared baking sheet. Leave 1-2 inches space between cookies. Repeat until all dough is used up.

Bake for about 10 minutes or until bottoms are golden. For extra crispy cookies, flip them upside down and leave in the warm oven for a few more minutes.

Christina's Garlic Herb Butter

from cafezupas.com

3 sticks unsalted butter, softened
3 cloves garlic
4 large basil leaves, chopped small (about 1 tablespoons)
1/4 cup chives, chopped small
1 tablespoon fresh parsley, chopped
small squeeze of fresh lemon juice
1/2 tablespoon coarse sea salt

In a medium bowl (I used my kitchen aid mixer with the paddle attachment), beat the butter on medium until nice and whipped.

Roughly chop up garlic and sprinkle some of the salt on it.  Using your knife smash and chop the garlic until it makes a paste.

Add the garlic, and the other ingredients to the butter and whip together.*

Christina's Norwegian Pancakes (Sweet Crepe Alternative)

source unknown

3 eggs beaten

1/3 cup sugar
1/4 cup melted butter
1 1/2 cups flour (or a mix of white and whole wheat, but not 100% whole wheat)
1 1/2 cups milk
1/2 teaspoon of lemon zest

Combine eggs, sugar and butter. Alternate flour and milk until blended. Use 1/3 cup batter (for 10 inch pan or scant 1/4 cup batter for 8 inch pan) in hot pan sprayed with Pam. Cook on medium. Makes about 15 very thin pancakes.

Christina's Beef and Tomato Kebabs

from Martha Stewart

• 1 1/2 pounds sirloin steak (about 1 1/4 inches thick or really any roast cut to that thickness) 
• 24 grape tomatoes 
• 2 tablespoons olive oil, plus more for grill 
• 2 tablespoons grainy mustard 
• 1 tablespoon red-wine vinegar 
• 1 tablespoon dried thyme leaves 
• Coarse salt and ground pepper 

1. Slice beef into cubes. Assemble 4 long skewers, alternating 5 beef cubes (threaded perpendicular to the cut) with 6 grape tomatoes on each. Arrange skewers in a nonmetallic dish. 
2. In a small bowl, whisk together oil, mustard, vinegar, and thyme. Pour marinade over skewers; turn to coat. Cover and let stand at least 2 hours in the refrigerator, turning periodically. 
3. Heat grill to high and lightly oil grates. 
4. Season skewers with salt and pepper and place them on grill. Cover grill and cook, turning occasionally, until grill marks are visible and meat is cooked to desired doneness, 1 to 2 minutes per side for medium rare.

Christina's Brown Sugar and Mustard Glazed Pork Chops

from Betty Crocker

1/2 cup brown sugar

1 tsp paprika

1/4 cup chopped onion

1/4 cup vinegar

1/4 cup mustard

1/4 tsp garlic salt

1/8 tsp salt

Combine all ingredients. Grill or broil pork chops. Throughout cooking process brush glaze onto pork chops.

Christina's Lime Curd

from Mother Earth News

• 1-1/2 cups granulated sugar
• Zest of 4 limes (avoid the white, pithy parts)
• 2 large eggs, plus 2 large egg yolks
• 1/2 cup freshly squeezed lime juice
• 1 stick (8 T or 1/2 cup) salted butter, cut into 16 pieces
• 1 tsp vanilla extract

1. Process the lime zest with the sugar in the food processor for about 3 minutes or until very thoroughly mixed.

2. In a medium-sized saucepan, thoroughly whisk together the sugar, eggs, and yolks. Whisk in the lime juice and salt and place over med-low heat. Add the butter 1 piece at a time, slowly whisking as each one completely melts into the mixture before adding the next. Switch out the whisk for a rubber spatula, and continue to cook over med-low heat, stirring gently but consistently until the mixture has thickened enough to leave a momentary trail in the bottom of the pan when you run your spatula through the center—the mixture should part just long enough for you to see the metal of the pan as the spatula scrapes the bottom, but it will run back together fairly quickly. This will take about 15 minutes.

3. Remove the pan from the heat, stir in the rum or vanilla, and allow to cool completely, stirring occasionally, before transferring to an airtight container. Store in the fridge until ready to use, up to three days.