Garlic Rosemary Lamb

Posted on March 5, 2015 by admin
Garlic Rosemary Lamb
Serves 6
March - in like a lion, out like a lamb. Or at least that how the saying goes. We say ring in March with this delicious lamb recipe from Fagor, ready in no time in your pressure cooker.
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Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Ingredients
  1. 4 pounds boneless lamb, cubed
  2. Salt and pepper
  3. 2 tablespoon olive oil
  4. 4 cloves of garlic, minced
  5. 3 tablespoon flour
  6. 1 ½ cups vegetable stock
  7. 4 6-inch pieces of fresh rosemary
  8. 1 cup thickly sliced carrots
Instructions
  1. Generously season the lamb cubes with salt and pepper. Heat olive oil. Add the lamb cubes and garlic. Brown the meat on all sides.
  2. Stir in the flour, mixing well. Gradually stir in the stock. Add the carrots and rosemary.
  3. Close and lock. Bring to pressure. Stabilize the pressure and cook for 20 minutes at high pressure.
  4. Release the pressure. Remove the rosemary stems as the leaves will have fallen off.
Notes
  1. Recipe Courtesy of Fagor
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Turkey Chili

Posted on February 26, 2015 by admin
Quick and Easy Turkey Chili from Lighten Up Y'all
Serves 6
Indulging in a comforting bowl of chili sounds like a great idea, doesn't it? Go ahead! A "lightened up" recipe from Chef Virginia Willis, this turkey chili is not overly indulgent - although you won't know from the hearty, satisfying flavor. And it's quick and easy enough for a weeknight dinner. What's not to love about that?
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Prep Time
5 min
Cook Time
50 min
Total Time
55 min
Prep Time
5 min
Cook Time
50 min
Total Time
55 min
Ingredients
  1. 1 tablespoon pure olive oil
  2. 1 sweet onion, chopped
  3. 3 large garlic cloves, chopped
  4. 1 (28-ounce) can no-salt-added whole tomatoes
  5. 2 (14.5-ounce) cans of low-sodium pinto beans, rinsed and drained
  6. 1 pound ground turkey
  7. 1 carrot, grated
  8. 3 cups low-sodium tomato juice
  9. 2 bay leaves, preferably fresh
  10. ¼ cup ground dried red chiles
  11. 1 teaspoon ground cumin
  12. 1 teaspoon ground coriander
  13. ½ teaspoon cayenne pepper, or to taste
  14. Coarse kosher salt and freshly ground black pepper
Instructions
  1. Heat the oil in a large heavy-bottomed pot over medium heat.
  2. Add the onion and cook until soft and translucent, 3 to 5 minutes.
 Add the garlic and cook until fragrant, 45 to 60 seconds. Add the tomatoes, beans, turkey, and carrot. Using a wooden spoon, break up the turkey, then add the tomato juice.
  3. Bring to a boil over high heat. Decrease the heat to simmer and add the bay leaves, ground chiles, cumin, coriander, and cayenne pepper. Season with salt and pepper.
  4. Simmer, uncovered, stirring occasionally, until the turkey is tender and the flavors have married, about 30 minutes. Taste and adjust for seasoning with salt and pepper.
  5. Ladle into warmed bowls and serve immediately.
Notes
  1. Calories 330 Fat 13 g Carbs 33 g Fiber 11 g Protein 20 g
  2. Reprinted with permission from Lighten Up, Y’all by Virginia Willis, copyright (c) 2015. Published by Ten Speed Press, a division of Penguin Random House, Inc. Photography © 2015 by Angie Mosier. For more information, visit www.virginiawillis.com
Adapted from Reprinted with permission from Lighten Up, Y’all
Adapted from Reprinted with permission from Lighten Up, Y’all
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Potato, Leek and Chickpea Soup

Posted on February 19, 2015 by admin
Potato, Leek and Chickpea Soup
Serves 8
Looking for something warm and satisfying on a cold winter's night? This soup recipe, courtesy of our friends at Le Creuset, is easy to pull together for a weeknight dinner! Serve with an extra drizzle of olive oil, grated parmesan cheese, and a crusty loaf of bread to soak up every last drop of goodness!
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Prep Time
5 min
Cook Time
45 min
Total Time
50 min
Prep Time
5 min
Cook Time
45 min
Total Time
50 min
Ingredients
  1. 5 – 6 leeks
  2. 3 tablespoons butter
  3. 3 tablespoons extra-virgin olive oil
  4. 3 cloves garlic, chopped
  5. 3 – 4 small potatoes, peeled and cubed (3 – 4 cups)
  6. 2 (15-ounce) cans chickpeas, drained
  7. 3 cups chicken broth
  8. 1 cup freshly grated Parmesan cheese
  9. Sea salt and freshly ground pepper to taste
Instructions
  1. Discard tough green tips of leeks. Slice lengthwise, rinse well, and roughly chop. Reserve some for garnish.
  2. Melt butter and olive oil over medium heat in a large Dutch oven. Add leeks and garlic, cooking for 10 minutes or until leeks are translucent. Add potatoes and chickpeas, cooking 2 – 3 minutes. Add chicken broth and bring to a boil. Reduce heat and simmer 20 minutes.
  3. Remove from heat and cool slightly. Puree with an immersion blender, or in batches with a regular blender. If you prefer a chunkier texture, only puree half the soup.
  4. Stir in Parmesan, reserving some for garnish. Add salt and pepper to taste. Transfer to the soup tureen. Top individual portions with extra Parmesan and leeks, and a dash of olive oil.
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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