Christina's Pumpkin Quiche

from Tammy Cartwright

1 pie crust
3 eggs
3 slices bacon, diced (optional)
1/2 C cheese
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp pepper
1 C pumpkin
3/4 C cream, milk or half-and-half

Preheat oven to 375. Separate eggs. Beat whites until stiff. Layer cheese on crust. Mix all other ingredients. Fold mixed ingredients into whipped whites. Bake 10 minutes, then lower temperature to 350 degrees and bake for 20 more minutes.

Christina's Almond Flour Banana Bread

2 1/2 cups blanched almond flour
1 1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt 
1 teaspoon baking soda
3 eggs
1/2 cup honey
2-3 very ripe bananas, mashed
1 teaspoon pure vanilla extract
¼ cup chopped walnuts (optional)

1. Preheat the oven to 350ºF.
2. Grease a large bread pan with butter or coconut oil. Or muffin tins.
3. In a large bowl mix together the dry ingredients. In a medium size bowl, whisk together wet ingredients. 
4. Stir the wet ingredients into the dry ingredients until combined. Fold in the chopped walnuts, if using.
5. Pour the batter into a large bread pan and bake for 50-60 minutes until the center is firm. About 25 minutes for muffins.
6. Allow to cool. Remove from pan.

Christina's Almond Flour Pumpkin Bread

adapted from thebarefootcook.com

2 cups blanched almond flour
1/2 teaspoon salt
1 teaspoon baking soda
3 tablespoons ground cinnamon
3 teaspoons ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground ginger
1 cup roasted pumpkin or winter squash or thick applesauce
6 eggs
1/3 C honey
1 1/2 tablespoon vanilla extract
¼ teaspoon stevia drops (optional – this makes it slightly sweeter)

Mix dry ingredients and spices together in large bowl. Mix wet together in medium bowl. Stir wet ingredients into dry and mix together until smooth. 

Pour batter into 2 small greased loaf pans or 1 large greased loaf pans or greased muffin tins.
Bake in 350 degrees oven for approximately 40-45 minutes (25 minutes for muffins). Bread is done when knife inserted in center comes out clean.
Remove from oven and cool on rack.

Christina's Cream Cheese Frosting

from Our Best Bites

2 8-oz. packages cream cheese (light works fine, although it will yield a slightly softer frosting) at almost room temperature

1/2 cup salted butter at almost room temperature

2 cups sifted powdered sugar

1 teaspoon vanilla or almond extract

Whip together the cream cheese, butter, and extract until light and fluffy. Add in the powdered sugar and whip until smooth and fully incorporated.  Refrigerate any leftovers (or anything you’ve frosted that doesn’t get eaten immediately).

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.

Christina's Pad Thai

from closetcooking.com

2 tablespoons tamarind concentrate (or 4 tablespoons lime juice)
3 tablespoons fish sauce (or soy sauce)
3 tablespoons palm sugar or sugar
1 tablespoon Sriracha

6 ounces rice noodles
1 tablespoon peanut oil
6 ounces shrimp, chicken or tofu
2 shallots, chopped or red onion
2 cloves garlic, chopped
1 egg, lightly beaten
2 tablespoons roasted peanuts, chopped
1 cup bean sprouts
2 green onions, sliced
1/4 cup cilantro, chopped
1 lime lime cut into wedges

Heat the tamarind, fish sauce, sugar and chili sauce until the sugar is dissolved.
Soak the noodles in water as directed on package until just pliable.
Heat oil in a pan.
Add the shrimp, shallots and garlic and saute for 2-3 minutes.
Add the sauce and the noodles and mix and move to the side of the pan.
Add the egg, let it set a bit and then mix it into the noodles.
Add the peanuts and bean sprouts and cook for a minute.
Add the green onions and cilantro and remove from heat.

Christina's Red Beans and Rice

1. 1 pound dried red beans, rinsed and picked through for stones
2. 1/3 cup diced pancetta
3. 1 large yellow onion, diced
4. 3 celery stalks, chopped
5. 1 green or red bell pepper, deseeded and diced
6. 1/2 teaspoon salt
7. 1/2 teaspoon freshly ground black pepper
8. pinch cayenne or a few dashes of Tony Chachere Seasoning
9. 3 cloves garlic, minced
10. 2 tablespoons fresh parsley, coarsely chopped
11. 2 teaspoons fresh thyme, roughly chopped
12. 1/2 pound cooked smoked sausage cut into 1-inch pieces
13. about 10 cups chicken stock
14. 2 bay leaves
15. 6 cups cooked white rice
16. chopped green onions, garnish

1. Place clean dried beans in a medium pot and cover with room temperature water. Allow to soak overnight before making the beans.
2. If you don't have time to soak the beans overnight, don't fret. Place the clean dried beans in a medium pot and cover with room temperature water. Place over medium heat and bring to a boil. As soon as the beans boil, cover, remove from heat, and allow to soak for 1 hour. Carry on with the recipe.
3. In a large soup pot over medium heat, cook pancetta until very well crisp, about 6 minutes.
4. Add the onions, celery, and bell pepper and cook until vegetables are very well done, about 8 minutes.
5. Add salt, pepper, and cayenne or Tony Chachere Seasoning and stir to combine.
6. Stir in the garlic, parsley, thyme, and sliced sausage. Increase heat to medium-high and cook until the sausage is well browned, about 5 minutes. Stir frequently.
7. Add the softened beans to the pot, the stock, and bay leaves. Reduce heat to low and allow to simmer for about 2 hours, uncovered, until the beans are well softened.
8. Taste and season with more salt or pepper.
9. For a slightly smoother consistency, blend about 1/3 of bean and sausage mixture in a blender or food processor and return to the pot. This way, some of the beans will be ground smooth and some will be kept whole, creating a really lovely consistency. You can also smooth out some of the beans by mashing them against the side of the pan once they're softened, but I like the blender method best.
10. Serve beans with white rice and a hearty garish of green onions.

Christina's Orange Honey Butter

adapted from eatcakefordinner.blogspot.com

1/2 c. butter, room temperature

3 Tbl. powdered sugar

1 Tbl. honey

1/4 tsp. vanilla

grated zest from one orange and/or 1 drop orange essential oil

Beat butter until smooth.  Add the powdered sugar, honey, vanilla and orange zest and beat until light and fluffy.  Serve with your favorite rolls.   

Christina's Gluten-free Blueberry Scones

adapted from eatgood4life.com

1 egg

1/4 cup coconut oil

1/4 cup unrefined sugar (adding squeeze of lemon juice since I use refined)

1 cup almond flour 

1/2 cup rice flour

2 tbsp arrowroot powder, or cornstarch

1 tsp vanilla

6 oz fresh blueberries

1/4 cup unsweetened shredded coconut

1 tsp baking powder

1 tsp cinnamon

1/2 tsp salt

Preheat oven to 350F. Line a 9 inch round baking pan with unbleached parchment paper all the way up to the sides of the baking pan, just like in the pictures. Set aside.

In a mixing bowl, add the egg, sugar and coconut oil. Beat until combined. Add the remainder of the ingredients except the blueberries and mix through. Add the blueberries and gently with your hands incorporate them into the batter.

Press the batter into the prepared baking pan and sprinkle some coarse sugar over the top. Bake for 35-40 minutes.

Let the scones cool for at least 15 minutes. Pulling from the parchment paper, lift the scones up from the pan and cut into 8 pieces. You can store them on a cake stand for up to two days.

Christina's Paleo Chicken Fingers with Garlic Honey Mustard Sauce

from thehealthyfoodie.com

2 large skinless, boneless chicken breasts (1-1/4 pound)
1 cup finely ground almonds (or almond flour) 
¼ cup tapioca flour (or rice flour or cornstarch)
1/2 cup finely shredded unsweetened coconut
2 tbsp black sesame seeds (or white sesame seeds)
1 tsp garlic powder
1 tsp dried mustard
½ tsp sweet paprika
½ tsp himalayan salt or kosher salt
½ tsp ground black pepper
¼ tsp cayenne pepper
2 whole eggs, beaten
2-3 tbsp avocado oil or olive oil


1/3 cup mayonnaise
2 cloves garlic, minced
2 tbsp Dijon mustard
2 tbsp unpasteurized liquid honey
¼ tsp cayenne pepper

*The night before - While this is entirely optional, I strongly recommend that you soak your chicken breasts overnight in a solution of salty water made of 1 teaspoon of salt for every cup of water. This creates a much juicier and tastier chicken and requires very little effort on your part. 

Preheat oven to 400F. Line a baking sheet with parchment paper. 

Take the chicken out of the "brine" and pat dry. Cut each chicken breast into 6 relatively even strips. In a shallow bowl, add ground almonds, tapioca starch, unsweetened coconut, sesame seeds, garlic powder, dried mustard, paprika, salt, black pepper and cayenne and stir until evenly combined.

Beat the eggs in a separate shallow bowl. Dip each chicken strip in eggs then roll in almond mixture until nice and evenly coated on all sides; place on lined baking sheet and repeat until all chicken is used.

Drizzle generously with oil, place in the oven and bake until the crust gets golden brown and chicken is cooked through, about 15-20 minutes, depending on the size of your chicken fingers. Flip after 10 to 15 minutes of cooking time. 

While your chicken fingers are cooking, prepare the dipping sauce by combining mayonnaise, garlic, honey and mustard in a small bowl. When the strips are fully cooked, allow them to cool for a few minutes on the baking sheet and then serve with the dipping sauce.

Christina's Lemon Basil Shrimp Risotto

adapted from The Pioneer Woman Cooks

2 Tablespoons Butter

1-1/2 pound Shrimp

1 whole Onion, Finely Diced

4 cloves Garlic, Minced

2 cups Arborio Rice

1 cup Dry White Wine

5 cups Vegetable Broth, Heated (give Or Take)

1 whole Lemon, Zest And Juice

1/2 teaspoon Salt

1/2 teaspoon Black Pepper

2 Tablespoons Heavy Cream

18 whole Basil Leaves, Chopped Plus Extra For Serving (or 1 tsp dry)

Grated Parmesan Cheese For Sprinkling

Heat the butter in a large skillet over medium-high heat. Add shrimp in a single layer and cook both sides until opaque in the middle, about 3 minutes. Remove to a cutting board and chop roughly. Set aside.

Return the skillet to the stovetop (do not wash it) and add the onion and garlic. Stir and cook for 2 to 3 minutes, or until onion starts to turn translucent. Reduce heat to medium-low. Add dry Arborio rice to the pan and stir it around for a couple of minutes, taking care not to burn it. Pour in wine and stir gently, allowing the rice to absorb the liquid. After the wine is absorbed, begin adding warm broth 1/2 cup to 1 cup at a time, allowing the rice to cook and absorb the liquid each time. Stir occasionally as you go, and add the salt and pepper during one of the broth additions. After 4 cups of broth have been absorbed, taste the rice. It should have a slight bite, but if it seems undercooked, add additional broth and cook it until it absorbs until the risotto is the perfect doneness. 

Zest and juice the lemon and add both the zest and the juice to the risotto toward the end of cooking. Stir in the heavy cream, the basil, and serve immediately with extra lemon zest and Parmesan cheese on top.

Christina's Beef and Broccoli

adapted from Our Best Bites

adapted from Our Best Bites

3 tablespoons cornstarch
1/2 cup + 2 tablespoons water
1/2 teaspoon garlic powder
1 lb. flank steak or London broil or any roast, cut into thin slices (partially freezing helps make thinly slicing the meat easier)
Black pepper
2 tablespoons extra-virgin olive oil or vegetable oil plus 1 TBSP sesame oil
12 ounces broccoli florets (about 4 cups), broken into bite-sized pieces
1 small onion, halved and sliced
2-3 cloves garlic, minced
1 teaspoon minced fresh ginger (or 1 tsp dry)
2 carrots, peeled and thinly sliced (optional)
1/3 cup soy sauce
2 tablespoons brown sugar
1 teaspoon Sriracha sauce
1 teaspoon ground ginger

sesame seeds (optional)

Instructions:

In a small mixing bowl, whisk together 2 tablespoons of cornstarch, 2 tablespoons of water, and the garlic powder.

Sprinkle the sliced beef with freshly ground pepper. Add the sliced beef and toss to coat thoroughly.

Heat 1 tablespoon of oil in a large skillet over medium-high heat. When hot, add the beef and cook for about 5 minutes, stirring occasionally, until cooked through.

Transfer the meat to a separate dish and add the remaining tablespoon of oil to the pan. When hot, add the onions, ginger, garlic, and broccoli (and carrots, if using). Stir-fry until the broccoli is tender-crisp, about 4-5 minutes. Return the beef to the pan and cook until heated through. 

While the beef is re-heating, whisk together the remaining 1/2 cup water, 1 tablespoon corn starch, soy sauce, brown sugar, Sriracha, ground ginger and sesame seeds (if using). Add the sauce to the beef mixture and cook for about 1 minute or until the sauce is thickened. Serve immediately over hot rice. Makes 4-6 servings.

Christina's Honey-Balsamic Lamb Chops

adapted from Giada de Laurentis

1/3 cup balsamic vinegar

1 garlic clove

2 tablespoons honey

3/4 cup vegetable or canola oil

Kosher salt and freshly ground black pepper

8 small lamb chops

2 tablespoons olive oil

1/2 tablespoon chopped fresh rosemary leaves

Place a grill pan over medium-high heat or preheat a gas or charcoal grill.

In the bowl of a food processor, combine the balsamic vinegar, garlic, and honey. Pulse until blended. With the machine running, slowly pour in the vegetable oil until the mixture is smooth and forms a thick sauce. Season with salt and pepper, to taste.

Season the lamb chops with salt and pepper. Drizzle with the olive oil and sprinkle with rosemary. Grill the lamb chops for 2 to 3 minutes each side until medium-rare.

Arrange the lamb chops on a platter. Spoon the sauce over the top or serve the sauce on the side.

Christina's Lamb Korma

adapted from Simply Recipes by Elise

• 8 cloves
• 1 Tbsp black peppercorns
• 5 green cardamom pods
• 1 Tbsp coriander seeds
• 1 heaping teaspoon cumin seeds
• 
  
• 5 Tbsp of light sesame oil or canola oil
• 3 medium yellow onions, roughly chopped
• 2 garlic cloves, crushed
• 1 heaping Tbsp grated ginger
• 2 teaspoons turmeric
• 1 heaping teaspoon paprika
• 1 teaspoon ground cinnamon
• 4 very big, very ripe tomatoes, cut into 1-inch chunks OR 1 28-ounce can whole, peeled tomatoes, cut in quarters OR an equivalent amount of grape or cherry tomatoes
• 2 1/2 to 3 1/2 pounds boneless lamb shoulder or leg, cut into 1-inch chunks
• 2 1/2 cups water
• 1 1/3 cups full fat plain yogurt (can use Greek style)
• Salt
• 
  

1 Using a mortar and pestle, grind the cloves until fine. Add the peppercorns and grind them roughly. Add the cardamom pods and crush them with the cloves and peppercorns.

2 Heat the oil over medium-low heat in a large, thick-bottomed pot with a lid. Add the chopped onions and cook, stirring often, until golden, about 10 minutes. Add the turmeric to the onions, and stir to coat. Add the cumin, coriander, paprika and cinnamon. Stir in the ground cloves, cardamom, and peppercorns. Add the crushed garlic and the grated ginger. Cook for 2 minutes.

3 Add the tomatoes (with their juices) to the pot and bring to a simmer.  Cook for 4 minutes.

4 Add the lamb pieces to the pot, stir to coat with the spices, onions and tomatoes, and let cook for 4 minutes.

5 Stir in the water and yogurt and mix well. Add salt to taste. Cover the pot, bring to a simmer and reduce heat to a very low simmer. Cook very gently for 2 hours or more, stirring every 15 minutes or so. The stew should cook at a bare simmer until the lamb is very tender. Serve with basmati rice and/or flatbread.

Christina's Flatbread (Pocketless Pitas)

adapted from Mel's Kitchen Cafe

• 2 teaspoons yeast
• 1 teaspoon granulated sugar
• 2/3 cup warm water 
• 1/2 cup warm milk 
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon salt
• 2 3/4 cups all-purpose flour, more or less (or can use 1 cup whole wheat flour)
• 1/4 cup vital wheat gluten

DIRECTIONS

1. In a large bowl (or bowl of an electric stand mixer fitted with the dough hook), mix the yeast, sugar, water and milk and allow to proof until bubbly. Add oil, salt and one cup of the flour until well combined. 
2. Gradually add the remaining flour until a soft dough is formed. It will pull away from the sides of the bowl to form a ball but still be slightly soft to the touch (see the note). Knead the dough for 4-5 minutes until it is soft and smooth. 
3. Place the dough in a lightly greased bowl and cover with greased plastic wrap; let rise until doubled, about an hour or so. 
4. Divide the dough into six or eight equal pieces. Cover with a cloth or plastic wrap and let the dough pieces rest for 10-15 minutes (this helps relax the gluten so they are easier to roll out). 
5. Working with one piece at a time, on a lightly greased or floured counter, roll the dough about 1/8-inch thick into a large circle, about 7-8 inches in diameter. 
6. Heat a griddle or skillet to medium heat (I preheat my electric griddle to 300 degrees). When the griddle/skillet is hot, cook the flatbread for 2-3 minutes on the first side until it bubbles and puffs. Flip it over with a pair of tongs and cook on the second side until it is golden and spotty. If the skillet isn't hot enough, the bread can turn out dry (and won't bend easily) from being overcooked so look for the right amount of heat that will cook the flatbread in 2-3 minutes max per side. 
7. Transfer the flatbread to a plate or work surface and cover with a clean kitchen towel. Repeat with the remaining dough (I can fit two pieces of flatbread on my electric griddle so I roll out two at a time), stacking each warm flatbread on top of the others and covering with the towel. 
8. The flatbread can be made, cooked, cooled and frozen with great results. It is best served the day it is made but can be reheated gently the day after, if needed.

Christina's Cornmeal-Fried Pork Chops

from Smitten Kitchen

6 boneless pork chops (about 3 ounces each)
About 3 cups buttermilk, whole milk if you can find it
Kosher salt and freshly cracked black pepper
2 cups yellow cornmeal
Cayenne pepper
Safflower or Sunflower or Canola Oil for shallow-frying

Marinate the pork chops: Pound each pork chop (using a meat pounder or, in a pinch, I’ve also used a cast iron skillet, rather dramatically) between two pieces of plastic wrap to 1/8-inch thick. Place the chops in a container and cover them with the buttermilk. Cover and marinate at least four hours or overnight or in the refrigerator.

Cook the chops: Heat your oven to 200 degrees. Remove the chops from the buttermilk, discarding it and patting most of the buttermilk off the chops. Season the chops with salt and cracked pepper. Put the cornmeal in a shallow bowl and season it with salt and cayenne pepper. Dredge the chops in the cornmeal, gently shaking off the excess, and put on a large plate.

Heat a large cast-iron skillet over high heat. When the skillet is hot, add a 1/4-inch of oil to each and heat for 1 minute. Carefully place 2 pork chops in each skillet; do not shake the skillets or touch the chops for 1 minute. Reduce the heat to medium-high and cook the chops until golden brown, about 4 minutes. Carefully turn the chops over and cook until golden brown and crispy on both sides, about 3 to 4 minutes more. I found that my chops really wanted to stick on the second side, so slide a thin spatula underneath them to loosen them from the bottom of the pan before transfer the chops to a baking sheet and keep warm in the oven. Discard the oil the skillet if it gets too murky and repeat with remaining chops.

Christina's Vegetarian Mexican Rice

adapted from Picky Palate

3 Tablespoons vegetable oil

1 medium white onion, diced

4 Cloves fresh garlic, minced

2 Cups rice, cooked in 1 can diced tomatoes and chicken broth

1/2 teaspoon kosher salt

1/4 teaspoon fresh cracked black pepper

1 teaspoon ground cumin

Heat oil into a large skillet over medium heat.  Saute onion until softened, then add tomato sauce, salt, pepper and cumin.  Add garlic; cook for 1 minute then add steamed rice. Stir to combine flavors. Stir to combine. Keep on warm until serving.