Lamb Rogan Josh

Indian cuisine may just be one of my favorites. All the spices and aromatics, the fluffy basmati rice and naan, omg. I crave it all the time, but it can be daunting to make at home with a limited spice cabinet. A few spices can go a long way so I suggest investing in them! I got this recipe from Krumpli.co.uk, check them out! A kitchen scale, if you have one, is super helpful for this recipe!

Ingredients

  • 14 oz/400 g Lamb
  • 3.25 fl oz/ 100ml Natural Yogurt (I used Greek Yogurt)
  • 30 g / 1 oz Ginger
  • 30 g / 1 oz Garlic
  • 1 Star Anise
  • 6 Green Cardamom Pods
  • 4 Cloves
  • 1 TSP Black Pepper Corns
  • 2 TBSP Cooking Oil
  • 150 g Onion, diced
  • 1/2 TSP Ground Cumin
  • 1/2 TSP Ground Cinnamon
  • 2 TSP Chili Powder
  • 1 TSP Ground Coriander
  • 1 TSP Ground Turmeric
  • 1/2 TSP Salt
  • 2 TBSP Tomato Puree

Let’s Get Cooking

Cut the lamb into small cubes and place into a bowl. Add in the yogurt, and allow the lamb to marinate for about 8 hours, maximum 24 hours.

A couple hours before the lamb is ready to cook, blitz together garlic + ginger + a little water to make a paste. Mix half of this paste, in with the lamb and yogurt and let it marinate.

When you are almost ready to cook, prep the onions, dicing them.

In a dry pan add cardamom pods + black peppercorns + cloves + star anise. Toast the spices on med-high heat for about 3-4 minutes

Once the spices are toasted, grind them in a mortar and pestle, or a coffee grinder

Using the same pan, reduce the heat and add cooking oil. Once the oil is warm add in the ground up spice mix and let cook for about 30 seconds.

Add in the onions + ground cumin + ground cinnamon + remaining garlic/ginger paste. Cook until golden brown, about 10-15 min

Add in the lamb and yogurt marinate along with chili powder + turmeric + ground coriander + salt. Cook for about 10 minutes, moving the lamb around the pan.

10 minutes in add the tomato puree and about 75 ml of water and stir

Reduce the heat to low and allow to simmer for about 25 minutes.

Serve with basmati rice and naan!

Made with Love,

Hannah

Halušky

To complete this weeks theme of recipes from the homeland I bring you Halušky! One of the most simple, delicious meals you might ever have and guess what, it’s a no waste recipe if you are using the leftover cabbage from the Stuffed Cabbage recipe! Let’s get into this recipe and be sure to salute to the motherland before eating.

Ingredients

  • 1 1/2 lb Cabbage, cored, boiled, and sliced into long pieces
  • 6-8 slices of Bacon, diced
  • 6 TBSP Butter, cut into individual TBSP
  • 2 cups Onion, diced
  • 1 1/2 TSP Salt
  • 1/2 TSP Black Pepper
  • 6 oz Egg Noodles

Let’s Get Cooking

If you are using the left over cabbage that you already used for the stuffed cabbage, you are good to go, just slice length-wise the remaining cabbage. If you haven’t already boiled, don’t worry about it! Just core the cabbage and cut into length-wise pieces.

Get out a large skillet and add 2 TBSP of butter, left that melt and add the diced bacon, cook until it’s slightly crispy. Add in the diced onion and cook until they lighten in color.

Add in 2 more TBSP of butter + cabbage + salt & pepper. Mix until everything is combined, lower the heat to med & cook for about 10 min.

During this time cook the egg noodles by the package directions.

Check and make sure the cabbage is to the doneness of your liking, I like mine a bit more crunchy but that’s completely up to you. Once at your desired doneness, remove cover and add the cooked and drained egg noodles.

Add the remaining TBSP of butter and cook until all is combined.

Serve hot & with all the salt and pepper you desire!

You’ll want to eat the whole pan, trust me it’s hard not to.

Made with Love,

Hannah

Stuffed Cabbage

We are bringing it back to my Polish/Slovak roots this week with these two recipes. First this week is Stuffed Cabbage! This comes from my Grandpa Hanigosky, it’s hand written and I am only given amounts, so the technique of bringing it all together was up to me (& my moms childhood memories of making these) to bring it all together. The only way to eat these is with a big gob of mashed potatoes and some corn.

Ingredients

  • 3 lbs Ground Beef
  • 2 Eggs
  • 1 TBSP Lawreys Seasoning Salt
  • 1 TSP Garlic Powder
  • 1 TBSP Parsley
  • 1 Cup of Rice, boiled for 2 minutes
  • 1/4 Cup Sugar
  • 2 8oz Can Tomato Sauce
  • 1 Large Cabbage/2 Small/Medium Cabbage

Let’s Get Cooking

First things first, we need to boil that cabbage, it’s gonna make your house smell a little but just get over that now. Get the water boiling and core out the hard stem so that the leaves can be pulled off, drop the cabbage in one at a time. Be sure to watch the cabbage during this, removing from water to remove the soft outer leaves. While making this I noticed I would be removing the cabbage from the water and putting it back in. You’re making sure that these leaves will be able to roll. You won’t end up using the smaller cabbage leaves so leave them attached to the main stem, keep them we will be using them later!

Grab out a large mixing bowl and place all ingredients in, besides the cabbage. Make sure to boil the rice for 2 minutes before adding. Mix the ingredients well.

Preheat the oven to 350F

Once everything is all mixed together, scoop out some of the meat mixture and form a log. Grab a cabbage leaf and place the meat log [gross I know] on the end, where the stem would have been. Roll the stem side over the meat log, then fold in the two sides and complete the roll. Continue until you use up all the meat mixture. If you have any left over leaves, chop them up so they can be placed over the rolls in the pan.

Grab a deep roasting pan with a lid. Place cabbage rolls in the pan, you’re going to have to stack them on top of each other. Place left over chopped leaves on top if you have any. Pour over the tomato sauce & cover.

Cook for about 30 minutes.

When serving make sure you get all the yummy gravy over top everything! I hope you enjoy some of my family’s traditional recipes!

Made with Love,

Hannah

Antoni’s Cauliflower Steaks

I’m not a cauliflower person, or a vegetable for a meal person for that matter. I’m a meat and potatoes kind of gal, always have been & always will be. BUT I am open to trying new things, and of course it’s Antoni’s recipe so I had to. I LOVED this recipe, it is spicy and seriously so good.

Ingredients

  • 1 Large Head Cauliflower
  • 1/4 Cup Olive Oil
  • 2 TSP Ground Turmeric
  • 1/4 TSP Kosher Salt
  • 4 Large Dates, pitted & thinly sliced length wise
  • 1/2 Cup Loosely Packed Cilantro Leaves
  • 3 TBSP Roasted Salted Almonds

Dressing

  • 3 TBSP Finely chopped Cilantro stems
  • 2 TBSP Gochujang or Sriracha
  • 2 TBSP Fresh Lime Juice
  • 1 TBSP Olive Oil
  • 1 TSP Honey
  • Pinch of Kosher Salt

Let’s Get Cooking

Preheat the oven to 425F

Remove any green leaves from the cauliflower, trim and discard the rough part of the stem.

Cut the cauli lengthwise into about 2-3in thick steak like slices. It will fall apart, BUT THAT’S OKAY!

In a small bowl whisk together oil + turmeric + salt. Place cauli on a baking sheet & drizzle with the oil mixture. Turn the cauli around to make sure it gets coated.

Bake for 25-30 min.

While the cauli is baking, whisk together the ingredients for the dressing.

Once the cauli is done, drizzle with the dressing, top with dates, cilantro leaves, & almonds.

This was a switch up from my normal meals & it was so so so good. I mean it’s Antoni’s recipe, you can never go wrong.

Made with Love,

Hannah

Champagne and Lemon Risotto

While creating the future lesson plans for my dream counseling approach, Culinary Art Therapy, I am making sure that while touching on the topic of patience we will be making risotto. Patience is absolutely key when making risotto so make sure you know that going into this process or you are going to absolutely hate it. This is one of Antoni’s recipe… again. I’ve made this multiple times and it is always amazing.

Ingredients

  • 7 Cups of Low-Sodium Chicken Broth
  • 4 TBSP Unsalted Butter
  • 1 Cup Finely Chopped Onion
  • Kosher Salt
  • 1 1/2 Cup Arborio/Carnaroli Rice
  • 1 1/2 Cup Champagne or Dry White Wine
  • 3/4 Cup Grated Parmesan
  • 1 TBSP Grated Lemon Zest
  • 1 1/2 TBSP Lemon Juice
  • Fresh Ground Pepper

Let’s Get Cooking

Bring the chicken broth to a simmer over a medium heat, once hot reduce heat to low

In a large saucepan, melt the butter over medium heat. Add in onion + 1/2 TSP salt. Stir the onions until they have softened and become almost translucent, about 8-10 min. Add in the rice and stir constantly until the rice starts to lighten in color, about 4 min. Add in the Champagne/Wine and increase heat to med-high heat, stir constantly until all the liquid has evaporated.

Once all the liquid is gone, add in 3/4 cup of the hot broth and stir gently, scrapping down the the edges of the pot as well, until all the liquid is absorbed. You’ll continue to add 3/4 cup at at time, allowing it to get absorbed each time until the rice becomes tender and slightly creamy. Keep a fork close by for taste testing but this is where the patience comes in.

Once the rice is at the proper texture, remove from heat. Add in cheese + lemon zest + lemon juice. Stir to make sure all the cheese is melted. Then add in salt and pepper.

To serve: place in small bowls & top with more cheese & pepper.

Made with Love,

Hannah

Homemade French Fries

God’s gift to the culinary world has to be french fries. They are probably my favorite potato form to exist, thought it is hard to choose. You can make these beauties at home and trust me you will want to make them over and over.

Ingredients

  • Potatoes
  • Frying oil, pick your poison, veggie, castor, peanut whatever you like.
  • You’ll also need: lots of paper towels

Let’s Get Frying

Wash the potatoes, peel them if you please.

Cut off the two ends of the potato, then the sides, making it almost like a box. From there cut the longer side cut into about 1/4-in thick slices. Cut these slices again into little potato sticks

Place the potato sticks into ice water for at least 5 min to get the starches off.

Heat the frying oil to about 325F [This is round 1], while this is heating up lay out paper towels and dry off the potato sticks. Making sure these bad boys are dry before dropping them into the fryer.

In small batches, drop some potato sticks into the oil, don’t let them get brown, let them go for about 5 minutes and then remove with a metal slotted spoon and place on a paper towel. Continue this until all fries are done.

REMEMBER BE CAREFUL THIS IS HOT OIL WE ARE TALKING ABOUT

Now for round 2: Crank up the oil now to about 375F and start with small batches again. This time you’re going to want to them to brown, this will be for about 3 minutes or more. Again, continue this until all the fries are golden brown and crispy, trust me you’ll know when it’s right. Remove from the oil when you think they are done and place them on paper towels to remove excess oil.

Once all fries are done, place in a bowl & sprinkle with salt & whatever other goodies you like.

Trust me this is the only recipe I use for french fries & it goes perfectly with the Bob’s Burgers recipes on my blog! *Wink Wink Nudge Nudge, Chèvre Which Way but Loose Burger & Do the Brussel* It also makes it better knowing you know all the ingredients in your french fries.

Made with Love,

Hannah

“Chèvre Which Way but Loose Burger”

Time for another amazing burger recipe from the Bob’s Burgers Cookbook! The same old same old can get boring and who knows, an exciting burger may be just what you need to bring back the excitement; I don’t make the rules.

Ingredients

  • 1 4oz Chèvre Log, room temp. [goat cheese]
  • 1 tsp Chopped Fresh Sage
  • 2 tsp Chopped Fresh Oregano
  • 1 tsp Chopped Fresh Thyme
  • 1 tsp Chopped Fresh Rosemary
  • 1/4 Cup Mayo
  • 1 English Cucumber, half of it finely sliced, the other half diced
  • 2 Tomatoes, seeded & finely diced
  • 2 Garlic Cloves, minced
  • 1 lb Ground Beef
  • 4 Vienna rolls, or any hamburger buns
  • 1/2 Red Onion, sliced

Let’s Get Cooking

Mix goat cheese + herbs + mayo. Mix until it has a cream cheesy consistency. Add in 1/4 cup of diced cucumber + tomatoes.

Add garlic into the ground beef and form into 4 patties. Season the patties with salt + pepper.

Cook burgers on a hot skillet until desired doneness. I prefer med-rare but do your thing!

BUILD YOUR BURGER: start with the bottom bun + burger + goat cheese spread + sliced red onion + sliced cucumber + top bun

This burger gets a little messy but trust me it’s totally worth it. The goat cheese spread is also an awesome leftover on a pita!

Made with Love,

Hannah

Homemade Potato Chips

The ULTIMATE weekend snack, potato chips. The best part is you can make them at home [no need to put on a mask] & you know everything that’s in them! Now that I’ve achieved potato chips at home, quarantine is getting slightly easier.

Ingredients

  • Mandoline slicer
  • Potatoes
  • Vegetable Oil
  • Salt

Let’s Get Cooking

This is just about one of the easiest recipes, ever.

Break out your Mandoline slicer and set it on the smallest setting, to about 1/3-1/4 in. Carefully slice the potatoes and place into ice water to remove the starches. Let sit for at least 15 minutes.

While waiting, pour the oil into a deep pot and bring up to temperature, about 300F.

Once the potatoes are finished soaking, lay them out on paper towels & pat off all the excess water.

Place a few chips in the oil, making sure that they do not stick together. Flip the slices around a few times to ensure that they are evenly cooked. Once there are less bubbles and the chips look brown, remove from the oil and place on a paper towel.

Pat of excess oil + place in a bowl + sprinkle with salt, & enjoy!

It’s the little thing in life, like homemade potato chips that make things look a little bit brighter!

Made with Love,

Hannah

Carne Picada Tacos

I figured Cinco de Mayo was the perfect time to share my new favorite taco recipe. Paired with homemade picked onion and Cotija cheese, this recipe is a crowd pleaser; well at least my mom and I were pleased. This is a slow cooker recipe, however, you can just cook the meat off fully in the pan.

Ingredients

  • 2 lbs bottom round roast (we found a roast at ALDI specifically labeled for Carne Picada so check out the meat area at your local supermarket) Cut roast into 1/2 in cubes if not already cubed
  • 3 TBSP All-Purpose Flour
  • 1 TBSP Chili Powder
  • 1 TSP Kosher Salt
  • 1/2 TSP Pepper
  • 1/2 TSP Cumin
  • 2-3 TBSP Veggie/Canola Oil
  • 2 10oz. Cans Diced Tomatoes w/ Green Chili
  • Flour Tortillas
  • Pickled Red Onions
  • Cotija Cheese
  • Sour Cream

Let’s Get Cooking

Once the meat is cut into cubes, pat with paper towels to dry

Combine Flour + Chili Powder + Salt + Pepper + Cumin & set aside

Heat the oil in a large skillet & sear the cubes over med-high heat

Add in the flour bled + Tomatoes with Green chilis

Transfer everything from the pan into the slow cooker.

My roast was a little smaller than asked for in the recipe so I went and cooked the roast on LOW for about 2 hours.

Use your judgement when cooking, the original recipe from Certified Angus Beef calls for cooking it for 3 hours on HIGH.

Once the meat is complete, warm the tortillas.

To assesmble, grab your tortilla + carne picada + Pickled Onions + Cotija Cheese + Sour Cream

I hope you enjoy & drink a Margarita for me!

Made with Love,

Hannah

Antoni’s Salty Lemon Squares

It seems like my posts all have a common thread, the quarantine, but we are going to get past that. My moms friend had a birthday coming up and requested something lemony. I have been dying to make this recipe, but it makes it hard to cook a dessert for yourself. I mean it’s not hard, but I have no self control & will eat the whole thing. Her birthday was a perfect reason to make these squares. The recipe is super easy & was a hit.

Ingredients

Crust

  • 1 Cup All-Purpose Flour
  • 1/4 Cup Granulated Sugar
  • 1/2 Tsp. Kosher Salt
  • 8 TBSP/ 1 Stick Unsalted Butter, melted & slightly cooled

Filling

  • 2 Large Eggs
  • 1 Cup Granulated Sugar
  • 1/2 Tsp. Baking Powder
  • Finely Grated Zest of 1 Large Lemon, about 1 1/2 – 2 TBSP
  • 1/4 Cup Fresh Lemon Juice
  • Confectioners’ Sugar for Dusting
  • Flaky Sea Salt

Let’s Get Baking

Preheat the oven to 350. Line an 8in square baking pan with two sheets of foil. Lightly grease with butter.

To make the crust mix together flour + sugar + salt. Mix in the cooled butter. Turn the mixture into the baking pan & press down.

Bake the crust until the edges brown, about 18-22 minutes

While the crust is baking, with an electric mixture beat the eggs until combined. Add sugar + baking powder + lemon zest + lemon juice. Beat on med-high until mixture is frothy, about 2-3 minutes

Pour the filling over the hot crust. Place the pan back in the oven & bake until set, about 22-25 minutes.

Let the pan cool for about 1-1 1/2 hour. Antoni recommends leaving the squares chill in the fridge for about 4 hours-1 day. This will allow for more flavor & easier cutting.

Let the pan cool for about 1-1 1/2 hour. Antoni recommends leaving the squares chill in the fridge for about 4 hours-1 day. This will allow for more flavor & easier cutting.

I made the squares day before & they were delcious.

When ready to serve, cut into 2 in squares, powder with confectioners sugar + sprinkle with flaky salt

Baked with Love,

Hannah