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For the Crock-Pot: Indian Lamb and Spinach Curry
Sep 23rd, 2009 by sovicki

Dominique Browning, author of Slow Love, shares one of her favorite  in which a piquant curry pairs perfectly with a cooling mint pilaf and naan.

Crock-Pot recipes

Ingredients: Serves 6–8
1/3 cup canola oil
3 yellow onions , chopped
4 cloves garlic , peeled and minced
1 (2-inch) piece of ginger , peeled and grated
2 tsp. ground cumin
1 1/2 tsp. cayenne pepper
1 1/2 tsp. ground turmeric
2 cups beef broth , preferably high quality
3 pounds boneless leg of lamb , cut into 1-inch cubes
Salt
6 cups baby spinach
2 cups plain full-fat yogurt<span style=”font: 12.0px Helvetica;”> </span>
Note: For an easy mint pilaf to serve with the curry, steam 2 cups basmati rice; just before serving, add
about 3 tablespoons minced fresh mint. Fluff mint and rice together with a pair of forks.
In a large frying pan over medium-high heat, warm oil. Add onions and garlic, and sauté until golden,
about 5 minutes. Stir in ginger, cumin, cayenne, and turmeric and sauté until fragrant, about 30 seconds.
Pour in broth, raise heat to high, and deglaze the pan, stirring to scrape up the browned bits on the
bottom. When broth comes to a boil, remove pan from heat.
Put lamb in a slow cooker, and sprinkle with 1 tablespoon salt. Add contents of frying pan. Cover and
cook on high-heat setting for 4 hours or low-heat setting for 8 hours.
Add baby spinach to pot and cook, stirring occasionally, until spinach is wilted, about 5 minutes. Just
before serving, stir in 1 1/3 cups yogurt. Season to taste with salt. Spoon into shallow bowls and serve,
passing remaining yogurt to add as a garnish.

Adapted from Williams-Sonoma Food Made Fast: Slow Cooker, copyright © 2006 by Weldon Owen, Inc.,
and Williams-Sonoma, Inc., with permission from the publisher, Oxmoor House.

Osmanthus
Sep 1st, 2009 by sovicki

桂花鸡翅
原料:鸡翅,干桂花,糖桂花
配料:姜,蒜,酱油,蚝油,料酒,糖
1,蒜、姜都按压成蒜泥、姜泥。
2,鸡翅膀上用牙签扎些小眼,以方便入味。
3,将蒜泥、姜泥、蚝油和干桂花、糖桂花、料酒混合,均匀涂抹在鸡翅膀上,放入冰箱腌四小时到入味。
4,平底锅倒少许油,油温后转小火,将鸡翅擦净腌汁后,放入锅中。
5,待一面煎得金黄后,翻过来煎另一面。
6,煎熟后捞出备用。
7,锅里倒适量酱油和糖、糖桂花。
8,煮开后,把鸡翅放入锅中,盖上锅盖用小火大约焖10分钟,然后中火收汁。夹出鸡翅装盘,再薄薄的洒一层干桂花即可。
小提醒:
·干桂花和糖桂花只用其中一种也可以,如果只用干桂花,则需要用蜂蜜代替糖桂花使用。
·煎鸡翅膀时,用筷子扎入肉中,如果没有血水流出,则说明熟了。
·蚝油也可以用酱油代替。但是最好加些红糖来调味.

清炖桂花鱼
不仅省事,还很省油,有延年益寿的功效。如果想使汤更有营养,可在炖鱼的时候,加上几朵桂花和几颗红枣。吃完鱼后,鱼汤还可以喝或用来煮面条等。
原料:鲤鱼500克(其他鱼也可以)。
辅料:葱、姜、蒜、桂花、枣、精盐、醋、酱油、料酒、食用油。做法:
1.将鱼洗干净,用精盐浸渍5~10分钟待用。
2.锅内放少许油,油烧热后,用葱花炝锅,然后加入适量水(漫过鱼身即可),将鱼放入锅内。
3.放入料酒、葱、姜、蒜、醋、桂花、枣,大火烧开。
4.开锅后,慢炖30分钟左右即可。
营养师点评:清炖鱼是美味可口的汤菜,汤汁浓白,肉质鲜嫩,适宜家庭制作。此品富含蛋白质、脂肪、碳水化合物、维生素A和钙磷钠铁等元素。由于鱼肉是由肌纤维较细的单个肌群组成,所以鱼肉中可以保持较多的水分,肉质非常细腻。中医认为:鱼类味甘性温,具有补气、开胃、强筋骨、补肝肾等功效,可用于脾虚、食少、消化不良等。