Chrissy's Poultry Seasoning

 Ingredients

5 tsp Northwoods Seasoning (Penzey's)

1 tsp savory

1 tsp onion powder

1 tsp shallot pepper

1 tsp rosemary

1 tsp thyme

1 tsp parsley

1 tsp celery seed

Mix all ingredients together and then use to season your meat.

Blackening Spice Blend

 

Ingredients

Ingredient Checklist

• 4 garlic cloves, grated
• 1 tablespoon garlic powder
• 1 tablespoon smoked paprika
• 1 tablespoon kosher salt
• 1 tablespoon fresh ginger, peeled and grated
• 1 teaspoon ground toasted cumin seeds
• 1 teaspoon ground toasted coriander seeds
• 1 teaspoon freshly ground black pepper
• 1 teaspoon cayenne pepper
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon light brown sugar
• Juice from 1/2 lime

Directions

Instructions Checklist

• Step 1

  Combine all the spices in a small bowl. Squeeze juice from 1/2 lime over spice mixture, and stir until well combined.

Everyday Spice Blend

 

Ingredients

Ingredient Checklist

• 1 tablespoon kosher salt
• 1 tablespoon black peppercorns
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 1/2 teaspoon crushed red pepper
• 1 tablespoon fresh rosemary,  chopped
• 1 teaspoon garlic powder
• 1 teaspoon paprika

Directions

Instructions Checklist

• Step 1

  Combine kosher salt, black peppercorns, cumin seeds, fennel seeds, and crushed red pepper in a small skillet. Cook over medium, stirring often, until lightly toasted and fragrant, about 2 minutes. Transfer to plate; let cool. With a mortar and pestle or spice grinder, grind to a coarse powder. Add chopped fresh rosemary, garlic powder, and paprika. Stir well to combine.

Gnocchi Gratin with Ham & Peas

 

Ingredients

Ingredient Checklist

• 1 (16-oz.) pkg. potato gnocchi
• 6 tablespoons unsalted butter, divided
• 1 pound ham steak, cut into 1⁄2-inch pieces
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 4 ounces shredded Gruyère cheese (about 1 cup)
• 1/2 cup grated Parmesan cheese, divided
• 1 cup thawed frozen green peas

Directions

Instructions Checklist

• Step 1

  Preheat oven to 400°F. Cook potato gnocchi according to package directions; drain and transfer to a large bowl.

• Step 2

  Melt 2 Tbsp. unsalted butter in a large Dutch oven over medium-high. Add ham and cook, stirring often, until ham is lightly browned and any moisture has evaporated, 5 to 6 minutes. Using a slotted spoon, transfer ham to bowl with gnocchi. Wipe Dutch oven clean.

• Step 3

  Melt 4 Tbsp. unsalted butter in Dutch oven over medium-high. Whisk in all-purpose flour. Cook, whisking constantly, until mixture is light golden brown, 1 to 2 minutes. Slowly whisk in whole milk, and bring to a boil; whisk vigorously to work out any lumps.

• Step 4

  Whisk in kosher salt and black pepper. Remove from heat, and slowly whisk in shredded Gruyère cheese and 1/4 cup grated Parmesan cheese, until melted. Pour cheese sauce over ham and gnocchi; stir in thawed frozen green peas.

• Step 5

  Transfer mixture to a lightly greased (with cooking spray) 11-x 7-inch baking dish. Sprinkle remaining 1⁄4 cup grated Parmesan cheese on top, and bake in preheated oven until bubbly and golden brown, 20 to 25 minutes. Remove from oven, and serve warm.

Creamy Coconut & Acorn Squash Soup

 

Ingredients

Ingredient Checklist

• 2 large acorn squash, halved lengthwise, seeded
• 1 ½ tablespoons olive oil
• 3 large shallots, chopped
• 2 small garlic cloves, chopped
• 1 tablespoon finely chopped fresh ginger
• 1 teaspoon ground turmeric
• 1 pinch crushed red pepper
• 2 cups lower-sodium vegetable broth
• ½ cup dried red lentils
• 1 (13.5-oz.) can light coconut milk, well shaken and stirred
• 2 tablespoons fresh lime juice
• 1 ½ tablespoons pure maple syrup
• ¾ teaspoon kosher salt
• 4 large curly kale leaves, stemmed and torn into 2-in. pieces

Directions

Instructions Checklist

• Step 1

  Preheat oven to 425°F. Place acorn squash cut side down on a large parchment-lined rimmed baking sheet. Roast until fork-tender, about 30 minutes. Remove from oven, and cool 10 minutes. Use a spoon to scoop flesh into a bowl. (Do not turn off oven.)

• Step 2

  Heat 1⁄2 tablespoon oil in a large saucepan over medium-high. Cook shallot, garlic, ginger, turmeric, and red pepper, stirring, until fragrant, about 2 minutes. Add broth, 1 cup water, and lentils. Bring to a boil over medium-high. Reduce to medium; cover and simmer, stirring occasionally, until lentils are tender, about 15 minutes. Stir in squash, and cook 5 minutes. Remove from heat, and cool 10 minutes.

• Step 3

  Working in two batches, process soup in a blender until smooth. Transfer back to saucepan. Stir in coconut milk, lime juice, maple syrup, and salt. Gently simmer over medium until flavors are blended, about 5 minutes. Reduce heat to low to keep warm.

• Step 4

  Place kale on a large rimmed baking sheet; drizzle with remaining 1 tablespoon oil. Massage kale until evenly coated; spread in an even layer. Bake, turning over once, until crisp and lightly browned, about 3 minutes per side. Serve soup topped with crispy kale leaves.

Thai Chicken and Vegetable Curry

 

Ingredients

• 2 teaspoons olive oil
 
• 12 ounces skinless, boneless chicken breasts, cut into 1-in. pieces
 
• 1/2 teaspoon black pepper
 
• 1/4 teaspoon kosher salt
 
• 1 pound diced peeled sweet potatoes (about 3 cups)
 
• 1 cup chopped yellow onion
 
• 1 cup chopped red bell pepper
 
• 1 tablespoon minced garlic
 3
• 3 tablespoons Thai red curry paste
 
• 1 (5-oz.) pkg. baby kale (about 5 cups)
 
• 1 cup light coconut milk, well stirred
 
• 1 cup unsalted chicken stock (such as Swanson)
 
• 2 cups hot cooked quinoa
 
• 3 tablespoons fresh cilantro leaves
• • Step 1

    Heat the oil in a large Dutch oven over medium-high. Sprinkle chicken with black pepper and salt; cook, turning to brown on all sides, 5 minutes. Place chicken in a bowl (do not wipe out pan).

    Step 2

    Add potatoes, onion, and bell pepper to pan; cook, stirring occasionally, 3 minutes. Add garlic; cook 1 minute. Stir in curry paste and kale; cook until kale wilts, about 2 minutes. Stir in coconut milk and stock; bring to a boil. Reduce heat, cover, and cook until potatoes are tender, about 15 minutes. Return chicken to pan; cook 5 minutes.

    Step 3

    Divide quinoa among 4 shallow bowls. Top evenly with chicken mixture and cilantro leaves

Spiced Lamb Kebabs with Fresh Herbs

 

NOTE: Needs a binding agent.

Ingredients

Ingredient Checklist

• 1 pound ground lamb
• 1 cup dried chana dal (split chickpeas)
• 1 cup water
• 3 tablespoons ghee, divided
• 1 teaspoon finely grated garlic (about 1 large garlic clove)
• 1 teaspoon finely grated peeled fresh ginger (from 1 [1/2-inch] piece)
• 1 teaspoon ancho chile powder
• 1 teaspoon ground coriander
• 1 teaspoon cumin seeds
• 1 teaspoon ground turmeric
• 1/4 teaspoon asafoetida powder
• 1 tablespoon kosher salt, divided
• 1 medium yellow onion, finely chopped
• 2 serrano chiles, stemmed and finely chopped
• 2/3 cup packed fresh mint leaves, finely chopped
• 1/3 cup packed fresh cilantro leaves, finely chopped
• Plain whole-milk yogurt
• Spicy Green Chutney

Directions

Instructions Checklist

• Step 1

  Stir together lamb, chana dal, and 1 cup water in a 6-quart programmable electric pressure cooker (such as an Instant Pot). Close and lock lid. Turn steam release handle to “Sealing” position. Press “Manual,” select “High Pressure,” and program 8 minutes pressure-cooking time. When cooking time and time for float valve to drop are complete, turn pressure cooker off. Carefully open using the natural pressure release.

• Step 2

  Heat 1 tablespoon ghee in a small saucepan over low. Add garlic, ginger, chile powder, coriander, cumin seeds, turmeric, and asafoetida powder; stir with a spatula to combine. Cook until fragrant, about 20 seconds; transfer mixture to a food processor. Add cooked lamb mixture and 1 1/2 teaspoons salt; process until texture is mostly smooth, about 2 minutes, stopping to stir and scrape down sides as needed. Transfer mixture to a large bowl, and cover with plastic wrap until ready to use.

• Step 3

  Stir together onion, chiles, mint, cilantro, and remaining 1 1/2 teaspoons salt in a medium bowl. 

• Step 4

  Shape lamb mixture into 16 (3-inch-wide) patties (about 3 tablespoons each). Make a 2-inch-wide, 1/2-inch-deep circular indentation in center of each patty. Place 1 heaping teaspoon onion mixture in center of each patty. Press lamb mixture together, sealing filling inside, and shape into a ball. Flatten slightly into a 3/4-inch-thick patty. Place patties on a baking sheet, cover with plastic wrap, and chill at least 30 minutes or up to 1 day. (Alternatively, freeze patties on a baking sheet. Transfer frozen patties to ziplock plastic freezer bags, and freeze up to 1 month. Let thaw completely in refrigerator before cooking.)

• Step 5

  Working in 3 batches, add 2 teaspoons ghee to a large nonstick skillet. Heat over high until bubbling but not smoking. Add 6 patties, and cook until fully browned on one side, 2 minutes to 2 minutes and 30 seconds. Flip and cook until browned, about 2 minutes. Transfer to a platter lined with paper towels to drain slightly. Serve with yogurt and green chutney.