Braised Lamb Shanks With Wilted Ginger And Honey Chard And Green

Total Time: 3 hrs 30 mins Preparation Time: 1 hr Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 6
• 6 lamb shanks
• 1 large onion (sliced)
• 2 garlic cloves, minced
• 1/2 tablespoon ground ginger
• 1/2 teaspoon turmeric
• 1/2 teaspoon cumin powder
• 1/2 teaspoon coriander powder
• 30 ml sunflower oil
• 2 fresh bay leaves
• 1 teaspoon cracked black peppercorns
• 2 tablespoons lemon juice
• salt
• 2 large onions, chopped fine
• 200 g tomatoes, chopped
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1 1/2 teaspoons cayenne pepper
• 1 tablespoon green peppercorn, in brine
• 50 ml cream (optional)
• 50 ml thick yogurt
• 1/2 cup chopped cilantro
• salt
• 2 bunches swiss chard (washed and chopped)
• 15 ml oil
• 1 tablespoon chopped ginger
• 2 teaspoons honey
• salt
• 250 g yukon gold potatoes (boiled and mashed)
• 2 lemons, juice of
• 1/4 cup chopped scallion
• 1/4 cup chopped cilantro
• 100 ml buttermilk
• salt

Recipe

• 1 wash and clean lamb shanks under cold running water.
• 2 rub with the dry spice mixture and lemon juice (keep for 15 minutes).
• 3 in a pan heat oil and sauté the onions with bay leaves about 5 minutes.
• 4 add the ginger, garlic and add the dry rubbed lamb shanks.
• 5 sauté over low heat and allow the excess fate to render down.
• 6 when the shanks are brown all over, remove from the pan and set aside.
• 7 drain excess fat and add in the rest of the onions and tomatoes.
• 8 sauté till the mixture is fairly thick and moisture has reduced (12 minutes).
• 9 add in the dry spices, ginger and garlic paste at once and sauté till the mixture starts sticking to the bottom (5 minutes).
• 10 add the lamb shanks and cover completely with water.
• 11 add the salt and cook covered in a 350°f oven for 2 hours or till tender and falling off the bone.
• 12 remove the shanks and keep warm. reduce the sauce skimming any extra fat and add in the peppercorns, cream and yougurt.
• 13 check for seasoning and keep aside.
• 14 in a hot pan heat oil and sauté ginger briefly. add in the washed chard and wilt it down. cook covered for about 6 minutes; add in the honey and salt and pepper.
• 15 for the mashed potatoes, combine all ingredients in a microwave-proof dish and season with salt and pepper; enrich with buttermilk if desired.
• 16 on a plate:.
• 17 scoop mashed potatoes in the center.
• 18 place sautéed chard in front of the potatoes. serve 1 shank per person neatly arranged over the chard and sauce served on the side.
• 19 you can garnish this dish with plantain chips to make a real hotel-style look.

Chunky Banana Bombs

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• 80 g buckwheat groats
• 200 ml simply egg whites
• 40 g chocolate whey protein powder
• 30 ml coffee
• 15 ml walden farms caramel syrup
• 1 frozen bananas, sliced up or 100 g frozen bananas
• 1 tablespoon fat free greek yogurt
• 30 ml unsweetened chocolate almond milk

Recipe

• 1 pre-heat oven at 450°f.
• 2 put the buckwheat, egg whites and whey protein inside magic bullet.
• 3 blend for about 1 minute.
• 4 pour the content inside a bread pan.
• 5 microwave for 1 minute.
• 6 stir the content for a few seconds and leave the mix on the side for now.
• 7 put the caramel syrup, coffee, fat free yogurt, and almond milk into magic bullet.
• 8 blend for about 1 minute.
• 9 pour content into the bread pan and stir it up with the first mix.
• 10 pour content into a muffin pan.
• 11 spread the chopped up frozen bananas across all muffins.
• 12 place muffin tray into oven for about 20-25 minutes.

Barb's Spinach Queso Dip

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 10 ounces frozen chopped spinach, only use about 3/4 of the contents
• 1 (16 ounce) package velveeta cheese, diced (mexican flavor if possible)
• 1 (15 ounce) can diced tomatoes with mild green chilies (about 2 cups)

Recipe

• 1 thaw spinach briefly- just enough to break it up into small pieces.
• 2 (if your spinach has already thawed or is almost thawed, drain off any liquid).
• 3 melt cheese in a large oval microwaveable dish according to package directions, about 5 minutes or so, stirring as needed.
• 4 add chopped spinach and the can of tomatoes with chilies and stir well.
• 5 pop back into the microwave and cook, stirring occasionally, until everything has blended together and is heated through, maybe another 5-10 minutes.

Butternut Squash Ravioli

Total Time: 46 mins Preparation Time: 30 mins Cook Time: 16 mins

Ingredients

• 1 teaspoon olive oil
• 1 small onion, finely chopped (4-6oz)
• 12 ounces frozen winter squash
• 1/4 cup freshly grated parmesan cheese
• 2 tablespoons plain dried breadcrumbs
• 1 large egg, lightly beaten
• 1 pinch nutmeg
• salt
• fresh ground black pepper
• 1 large egg
• 1 teaspoon water
• 12 ounces wonton wrappers (50 wrappers)
• 3 tablespoons butter
• 1 tablespoon thinly sliced fresh sage leaf

Recipe

• 1 in small nonstick skillet, heat oil on medium 1 minute. add onion and cook about 12 minutes or until tender and lightly browned, stirring occasionally. cook squash in microwave as label directs; cool slightly.
• 2 in medium bowl, combine onion, squash, parmesan, bread crumbs, whole egg, nutmeg, and 1/4 teaspoon each salt and freshly ground black pepper. in small bowl, whisk together egg and water.
• 3 place 1 wonton wrapper on work surface. with pastry brush, brush egg along edges; place 1 rounded tablespoon squash filling in center of wrapper, keeping filling away from edges. top with second wrapper; press down firmly around filling to seal ravioli, pushing out any trapped air. place ravioli on cookie sheet. repeat with remaining filling and wrappers, using a second cookie sheet so that ravioli do not overlap. let ravioli dry 30 minutes, turning over halfway through to evenly dry both sides.
• 4 ten minutes before cooking ravioli, heat large saucepot of salted water to boiling on high.
• 5 add ravioli to pot; cook 3-5 minutes or until tender, stirring gently to separate ravioli.
• 6 meanwhile, in 4-quart saucepan, cook butter on medium 3-4 minutes or until golden brown, stirring. remove from heat; stir in sage and 1/8 teaspoon each salt and freshly ground black pepper.
• 7 with large slotted spoon, lift out ravioli, 1 at a time; drain, still held in spoon, lift out ravioli, 1 at a time; drain, still held in spoon, lift out ravioli, 1 at a time; drain, still held in spoon, on paper towels. transfer ravioli to saucepan with butter; gently stir to coat.

Chunky Chocolate- Chocolate-espresso Cookies

Total Time: 1 hr 21 mins Preparation Time: 1 hr Cook Time: 21 mins

Ingredients

• 3/4 cup butter, softened
• 1 1/2 cups sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 (3 1/2 ounce) dark chocolate bars with finely ground espresso beans, divided and chopped (ghirardelli espresso escape)
• 2 1/4 cups all-purpose flour
• 1/4 cup cocoa
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 (4 ounce) chocolate baking bar, chopped (ghirardelli)
• 1 cup coarsely chopped pecan halves, toasted

Recipe

• 1 preheat oven to 350°.
• 2 beat butter and sugar at medium speed with an electric mixer until blended.
• 3 add eggs and vanilla, beating just until blended.
• 4 microwave half of the dark chocolate in a small bowl, at high, 50 seconds to 1 minute or until melted, stirring after 30 seconds.
• 5 add melted chocolate to butter mixture, beating just until blended.
• 6 combine flour and next 3 ingredients; gradually add to butter mixture, beating just until blended after each addition.
• 7 stir in remaining dark chocolate, chocolate, and pecans.
• 8 drop dough by 1/3 cupfuls, 2 inches apart onto lightly greased baking sheets.
• 9 bake at 350° for 21 minutes; cool on baking sheets 5 minutes; remove to wire racks to cool completely.

Chunky Chocolate Bars

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 12
• 350 g chocolate, chopped into small pieces
• 115 g unsalted butter
• 400 g condensed milk
• 225 g chocolate hazelnut chocolate chip biscuits or 225 g your favourite biscuits, broken
• 165 g mixed dried fruit, of your choice (eg raisins, dried peaches,dried apple, dried apricots)
• 50 g your favourite nuts, roughly chopped (eg hazelnuts, macadamias, cashews, slivered almonds, pecans etc)

Recipe

• 1 line a 28x18cm cake tin with clear film (cling wrap).
• 2 melt the chocolate and butter in a large bowl over a pan of simmering water or microwave.
• 3 stir until mixed.
• 4 pour the condensed milk into the chocolate and butter mixture.
• 5 beat with spoon until creamy.
• 6 add the broken biscuits, fruit, nuts.
• 7 mix well until all combined.
• 8 tip the mixture into prepared pan leaving top rough.
• 9 cool then chill til set.
• 10 lift out of tin using the clear film and then peel off.
• 11 cut into bars and serve at once.
• 12 leave refrigerated.

Coleslaw With Honey

Total Time: 2 hrs 10 mins Preparation Time: 10 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 8 cups cabbage, finely chopped (about 1 head)
• 1/4 cup carrot, shredded (1 medium carrot)
• 2 tablespoons minced sweet onions
• 1/2 cup mayonnaise
• 1/3 cup honey
• 2 tablespoons milk
• 2 tablespoons buttermilk
• 1 1/2 tablespoons vinegar
• 2 1/2 tablespoons lemon juice
• 1/2 teaspoon kosher salt
• 1/8 teaspoon fresh ground pepper

Recipe

• 1 chop cabbage, carrot and onion into very small pieces, set aside.
• 2 in large bowl, combine remaining ingredients and beat until smooth.
• 3 add slaw and mix well.
• 4 cover and refrigerate for at least 2 hours before serving. (don't skip this step, the flavor needs time to set into the slaw).
• 5 btw, i like to make the dressing up and keep it in a squirt bottle in the fridge. when i use it, i have to microwave it a little to thin the honey, but it works since i always refrigerate the slaw before eating anyway.
• 6 also, when we're dieting, i use less than half the dressing and it's still quite good!