Eggplant Shepherd's Pie

Mom got some ground lamb and planned on making regular old Shepherd's Pie, but wasn't happy with the recipe she has. I happened to notice this little Greek twist on the dish linked to on my Yahoo homepage and mentioned it. She thought it sounded good so we decided to try it out. Good choice! I love the eggplant in this, by the way.

Notes

1. I used ground lamb even though the recipe calls for lamb shoulder cut into chunks. I think I would use the shoulder next time though, because the recipe has you brown the pan while you're sauteing it making a nice delicious gravy base for the sauce. It's not so easy to brown ground lamb, not to mention the excess fat that ground lamb leaves behind.
   
2. Instead of kasseri cheese we got a chunk of provolone and grated it. And don't get the sliced cheese! Provolone slices are completely different than the chunk!
   
3. Be sure to give yourself a good few hours prep time because it takes just about the whole afternoon to get this dish ready.

The Verdict

I personally thought this was pretty delicious. The potato topping was great! I think I might use the topping recipe for mashed potatoes next time I make them. And the gravy sauce had a really nice, complimentary flavor. Mr. C appears not to be a fan of lamb, so although he thought it was good he wasn't the biggest fan. Finally, Mom thought it was good. and had some for lunch at work the next day.

I found the recipe on Epicurious in their Bon Apetit section, submitted by Jeanne Thiel Kelley:

Ingredients

• 1 1 1/2-pound eggplant, cut into 3/4-to 1-inch cubes
  
• coarse kosher salt
  
• 7 Tbsp (or more) extra-virgin olive oil, divided
  
• 2 lbs well-trimmed boneless lamb shoulder, cut into 1-inch cubes
  
• all purpose flour
  
• 3 cups chopped onions
  
• 1 cup dry white wine
  
• 1 28-ounce can diced tomatoes in juice
  
• 3 cups beef broth (preferably organic)
  
• 8 garlic cloves, chopped
  
• 1 Tbsp dried oregano
  
  
• 2 1/2 lbs russet potatoes, peeled, cut into 1-inch cubes
  
• 2 Tbsp butter
  
• 2 Tbs extra-virgin olive oil
  
• 2 garlic cloves, minced
  
• 3/4 cup whole milk
  
• 1 1/4 cups (packed) coarsely grated kasseri cheese (5 to 6 ounces)

Makes about 8-10 servings.

Directions

1. Filling: Scatter eggplant on rimmed baking sheet. Sprinkle with coarse salt; let stand 1 hour, tossing occasionally. Rinse eggplant and pat very dry.
   
2. Heat 3 tablespoons oil in heavy large pot over medium-high heat. Add eggplant and sauté until tender, about 12 minutes. Transfer to medium bowl.
   
3. Sprinkle lamb generously with coarse salt and pepper, then dust with flour to coat. Heat 2 tablespoons oil in same pot over medium-high heat. Add half of lamb. Sauté until browned, about 8 minutes. Transfer lamb to large bowl. Repeat with 2 tablespoons oil and remaining lamb. Transfer second batch of lamb to the large bowl.
   
4. Add 1 additional tablespoon oil to same pot, if needed. Add onions. Cover and cook over medium-low heat until very tender, about 10 minutes (bottom of pot will be very dark). Add wine to pot. Increase heat and boil until wine evaporates, scraping up browned bits, about 5 minutes. Add tomatoes with juice, broth, garlic, and oregano and bring to boil. Add lamb with any accumulated juices. Cover; reduce heat to low and simmer 1 hour. Uncover and continue to simmer until lamb is very tender and gravy thickens slightly, about 45 minutes. Stir in eggplant. Season with salt and pepper. Transfer to 13x9x2-inch glass baking dish. DO AHEAD: Can be made 3 days ahead. Cool slightly. Cover and chill.
   
   
5. Topping: Preheat oven to 375°F. Cook potatoes in large pot of boiling salted water until tender, about 14 minutes.
   
6. Meanwhile, melt butter with oil in medium saucepan over medium-high heat. Add garlic. Sauté until fragrant, about 1 minute. Add milk and bring to simmer.
   
7. Drain potatoes. Return to pot. Stir over medium heat until excess moisture evaporates. Add milk mixture and mash potatoes until just smooth. Stir in cheese. Season with coarse salt and pepper. Drop potatoes over filling by heaping tablespoonfuls, covering completely.
   
8. Bake pie until filling is heated through and topping is golden, about 45 minutes.

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Chicken Curry with Coconut Rice

I've made this dish once before and really enjoyed it. The first time I made it I had all the correct ingredients (like a chunk of ginger, shredded coconut, and green thai curry paste). This last time I made it I skimped on ingredients and was surprised that it still turned out pretty darn good! I really like the nice creamy coconut flavor. It is definitely better with all the correct ingredients, but in a pinch my ghetto version worked well enough for me. Now I just need to get that great curry recipe from my friend's Mom...she makes a killer chicken curry (it's soooo spicy!).

Notes

1. Like I mentioned, I didn't have real ginger so I used powdered ginger instead. Just add it in whenever (probably wanna add it after all the sauteing parts are done...).
   
2. I didn't have Thai Green Curry paste, but I did have some of the ingredients that are used to make it. So I added a few ground coriander seeds, a dash of Fish Sauce (this one is my favorite brand), a dash of soy sauce, 1 tsp sugar, and 2 cloves of garlic.
   
3. I didn't have coconut either so I just used regular old rice-cooker cooked rice. I do like the coconut version though.
   
4. No peanuts! Yeah, I really murdered this recipe this time around, I know. It was still good though!

The Verdict

I like it - it's not a blow-you-away-it's-so-delicious recipe, but it's a good, pretty simple meal. Mr. C likes it well enough - he had seconds. Obviously I would make it again as this was my second time making it. Try to go for all the right ingredients if you can because it makes it that much tastier.

Here is the recipe which I found on Yumsugar:


Ingredients

• 1 1/2 cups basmati rice
  
• 2 1/4 cups water
  
• 1 tsp canola oil
  
• salt
  
• 1/2 cup shredded unsweetened coconut
  
• 2 Tbsp extra-virgin olive oil
  
• 2 Tbsp minced fresh ginger
  
• 1 1/2 lbs skinless, boneless chicken breasts, cut into 3-by-1/2-inch strips (I precooked boned chicken thighs and pulled the meat off the bone for texture and variety)
  
• freshly ground pepper
  
• 1 medium onion, chopped
  
• 14 oz can unsweetened coconut milk
  
• 1 cup chicken stock or canned low-sodium broth
  
• 1 1/2 tablespoons Thai green curry paste (see my notes if you don't have this ingredient)
  
• 1/3 cup plus 2 tablespoons coarsely chopped basil leaves
  
• 3 tablespoons minced cilantro
  
• 3 scallions, white and light green parts only, cut into 2-inch lengths
  
• freshly ground pepper
  
• 1/2 cup chopped dry-roasted peanuts
  
• avocado and mango, sliced for serving

Makes about 4-6 servings.

Directions

1. In a saucepan, bring the rice, water, canola oil and a pinch of salt to a boil; cover. Simmer over low heat for 15 minutes.
   
2. Meanwhile, in a medium skillet, toast the coconut over moderately low heat, stirring, until golden, about 5 minutes. Transfer to a plate and let cool.
   
3. In a large skillet, heat 1 tablespoon of the olive oil. Add 1 tablespoon of the ginger and cook over moderately high heat until fragrant, about 30 seconds. Add the chicken, season with salt and pepper and cook until lightly browned, about 5 minutes. Transfer to a bowl.
   
4. Add the remaining 1 tablespoon of olive oil to the skillet. Add the onion and the remaining 1 tablespoon of ginger; cook over moderate heat for 5 minutes, stirring frequently. Add the coconut milk, stock and curry paste and bring to a boil, stirring. Simmer the sauce for 5 minutes, until thickened.
   
5. Add the chicken, 1/3 cup of the basil, 2 tablespoons of the cilantro and the scallions; simmer until the chicken is cooked through, 5 minutes. Season with salt and pepper.
   
6. Transfer the rice to a bowl; sprinkle with the coconut. Transfer the chicken to another bowl. Garnish with the remaining 2 tablespoons of basil, 1 tablespoon of cilantro and the peanuts. Serve the avocado and mango on the side.

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Cottage Pie

I have a soft spot for Shepherd's Pie because I seem to remember eating it back in my childhood. I have a feeling it may have been a very creative rendition of Shepherd's Pie, but that's beside the point! So when I found the beef version on Coconut & Lime (I love her recipes) I had to make it. Seasoned ground beef slathered in mashed potatoes.... How can you go wrong?? So right on to the notes!

Notes

1. I don't have Smoked Paprika so I just used extra of the regular Paprika.

The Verdict

Mr. C really liked it - he even had leftovers the next day! My wonderful sister said it was really good, and I couldn't stop eating it the night I made it. Every time I wandered into the kitchen I had to have a fork-ful... I was so stuffed by the end of the night. So the opinion seems to be a unanimous "delicious"!

And finally, here's the recipe from Coconut & Lime (don't be scared off by the somewhat long ingredient list! It's mostly stuff you probably already have and they're simple, hearty ingredients):


Ingredients

Filling:

• 1 1/2 lbs lean ground beef
  
• 1 1/2 cup chicken or beef broth
  
• 1 cup frozen peas
  
• 1 onion minced
  
• 8 oz mushrooms, roughly chopped
  
• 4 cloves garlic, minced
  
• 2 stalks of celery, diced
  
• 2 carrots, peelied and diced
  
• 1/4 cup green onions, minced
  
• 1 tablespoon of Worcestershire sauce
  
• 1 tablespoon Paprika (we use Hot Hungarian Paprika)
  
• 1 tablespoon of corn starch
  
• 2 teaspoons thyme
  
• 1 teaspoon smoked paprika
  
• salt and pepper to taste

Topping:

• 2 lbs potatoes, quartered, boiled, and skinned
  
• 1/2 cup sour cream
  
• 1/4 cup broth (or more if necessary)
  
• 1 Tablespoon Butter
  
• 1/4 cup green onions, minced
  
• 1 egg, beaten
  
• salt and pepper to taste

Makes about 6-8 servings.

Directions

1. Preheat oven to 450.
   
   
2. For the filling: Brown beef in a large saute pan. When beef is browned, drain off the fat and liquid. Add the onion, mushrooms, garlic, celery, carrot, and green onion. Saute for 15 minutes until the vegetables are soft. Whisk the broth, corn starch, and Worcestershire sauce. Add broth mixture to the meat mixture along with the paprika, smoke paprika, thyme, salt and pepper and cook 20-30 minutes until the mixture is very thick and most of the liquid has evaporated
   
   
3. For the potatoes: Mash potatoes with sour cream, broth, and butter. Add more broth if the mixture is too stiff or dry to spread. Add salt and pepper. Taste for seasoning and then mix in the egg.
   
   
4. Assembly: Grease a wide baking dish (we used a 10" oval dish), pour in the meat mixture and spread the potato mixture on top. Sprinkle some paprika on top and bake for 20 minutes or until the potatoes start to brown and the meat mixture boils.

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Chicken n' Biscuits

Last night I made some yummy Chicken n' Biscuits using a recipe I found on the wonderful Coconut & Lime blog. I've never had Chicken n' Biscuits before, but it always sounded like yummy, down-home, southern comfort food. I actually have 3 different recipes for this meal - I'm wondering if I should make them all and see which I like best... That sounds like an awful lot of work, but it could be fun! I'll wait on that idea though.

The cooking process went just fine with no surprises. The recipe is quite straight forward and simple. I only made one addition, which I noted in my Notes.

Notes

1. The dough wasn't as thick as I was expecting. I used my little blender's food processor add-on thing to mix all the ingredients exactly as the recipe says, but the dough was too sticky and thin to be able to roll out and use cookie cutters on (and I was so looking forward to pumpkin and angel shaped biscuits!!). The biscuit topping was delicious just the way it was though. I used my fingers to spread gobs of the dough across the chicken mixture and it turned out fine.
   
2. I added about 1 teaspoon of powdered chicken broth to the chicken mixture along with the milk. It just gave it a little extra flavor.
   
3. Because I don't like boneless skinless chicken due to a bad experience once, I used boneful skinful chicken thighs, boiled them, then stripped them into chunks of chicken. So feel free to do the same if you too prefer a variety of meat texture!

The Verdict

I liked this meal a lot! I had 3 servings actually...! And Mr. C thought it was really good too (although he only had 2 servings). I would definitely make this again. Very very good comfort food.

And without further ado, here's the recipe, from Coconut & Lime!


Ingredients

Biscuit Topping

• 1 1/2 cups Flour
  
• 2 1/2 teaspoons Baking Powder
  
• 1 teaspoon Sugar
  
• 1/2 teaspoon Salt
  
• 6 tablespoons Butter, cold
  
• 1/2 cup Milk
  
• 1 Egg, at room temperature

Chicken Mixture

• 1 lb boneless skinless Chicken Thighs, cut into 1 inch cubes
  
• 2 1/2 tablespoons Butter
  
• 1 medium Onion, finely diced
  
• 4 cloves Garlic, minced
  
• 3 Carrots, finely diced
  
• 3 stalks Celery, finely diced
  
• 1 teaspoon Mustard Powder
  
• 1/4 teaspoon Thyme
  
• 1 teaspoon Hot Paprika
  
• 1 tablespoons Fresh Parsley
  
• 1/4 teaspoon Sage
  
• 1 teaspoon Salt
  
• 1/4 teaspoon Pepper
  
• 1/4 cup Flour
  
• 2 cups Milk
  
• 1 cup Frozen Peas

Makes 6-8 servings.

Directions

1. Preheat oven to 425 F.
   
   
2. For Biscuits: In a food processor, pulse dry ingredients. Add butter and pulse until barely mixed. In a small bowl or cup, mix egg and milk. Pour into food processor, pulse until a dough forms. Remove to a flour dusted surface, knead 5 times then roll out. Using a biscuit cutter or glass cut out circles. Set aside.
   
   
3. For Chicken Mixture: In a large pan saute the onions in butter until just beginning to brown. Add garlic, celery, carrots, mustard powder, thyme, paprika, parsley, sage, salt and pepper. Cook 4-5 minutes or until they begin to soften. Add chicken and saute until thighs are browned, 5-10 minutes. Add the flour and cook 1-2 minutes and add half of the milk. Cook over medium heat, stirring until thickened. Add the remaining milk and cook over medium low heat, 10 minutes, stirring occasionally. Remove from heat and add frozen peas.
   
   
4. Pour into a medium sized casserole dish. Top with biscuits. Bake 20-25 minutes or until the crust is golden brown.

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Chicken Nuggets

Tonight I decided to try a chicken nugget recipe I found on For the Love of Food for McDonald's style chicken nuggets. I was really just intrigued by the idea of throwing my chicken into a blender! That sounded kinda fun. Apparently it's the secret to many fast food chicken nuggets. You learn something new everyday...

It was a bit of an adventure actually. Not the chicken-blending, but the oil-heating. I filled a pan with about 3/4" of Canola oil and set the stove to medium so it could heat up while I prepared the chicken. I've only ever deep fried something once before, so I really don't know how best to handle hot oil. When it started smoking a lot, I wasn't exactly sure what to do! I didn't know if that meant it was too hot, or if Canola is not good for frying, or what it was. Common sense told me to turn down the stove a bit though. I also flipped on the stove fan, opened the window, locked myself in the kitchen (so the smoke didn't set off the fire-alarm in the main part of the apartment), and worked as fast as I could to get all my little chicken balls flour-coated and ready for frying. My eyes were watering and I was inhaling smoke with each breath! But I pushed through, like a true warrior, and managed to get my first batch into the pan. Ok, so it wasn't that bad. But I was relieved to finally be cooking!

Everything went smoothly from there. No problems with the oil. It cooked the little nuggets (or patties in my case) to crispy, golden goodness. After about 4 minutes I would lift one with my fork to check that it was golden enough before I flipped them all.

Notes

1. I made them too thin! They ended up 1/4-1/2" thick. I would make them thicker next time.
   
2. After reading in the original recipe that some people thought they weren't flavorful enough I was sure to add a bit more onion powder to the chicken mixture and added salt and garlic salt to the flour mixture. However, I think for my nuggets (because I made them too thin) it made them too salty. I wouldn't change the recipe if I made them again.

The Verdict

Overall I thought they turned out pretty good! My boyfriend, Mr. C, really liked them too. That means they must be good! Although I thought they were a bit too salty, Mr.C thought they were just right. It all depends on how much you like salt. I would make these again I think - if only to plump them and reduce the salt. Then I could give a final verdict.

And without further ado, here's the recipe, from For the Love of Food!


Ingredients

• 2 boneless skinless Chicken Breasts (that’s 4 breast fillets)
  
• 1 teaspoon of Salt
  
• 1/2 teaspoon of Parsley flakes
  
• 1/2 teaspoon of Oregano
  
• 1/4 teaspoon of Onion powder
  
• 1/4 teaspoon of Pepper
  
• 2 Eggs, beaten
  
• 1 Cup of Flour
  
• about 1.5 Cups of Oil for frying (I used Canola oil)
  

Makes about 34 nuggets

Directions

1. Heat oil in a heavy-duty skillet (like a cast iron skillet) on medium-high heat while preparing the chicken nuggets - it should be ready to work with once half of your nuggets are ready to go in.
   
   
2. Cube chicken and place in a food processor. Blend chicken until it has all been taken apart and is a fine paste. Remove to a bowl and add salt, parsley, oregano, onion powder, and pepper, and combine well.
   
   
3. Pour out flour on a plate and have your beaten eggs in a small bowl ready to work with.
   
   
4. Roll the chicken paste mixture into 34 ping-pong ball-sized balls (smaller than a golf ball).
   
   
5. Roll a “chicken ball” in flour, then in egg, and then in flour again. Then, press the ball down to make a nugget. Watch this video to see how to do it. Set nuggets aside.
   
   
6. Sprinkle the hot oil with some flour and if it bubbles really quickly right away, your oil is ready for frying. Place as many nuggets as possible in the oil, and fry until the bottoms are golden, turn and fry until the other side is golden. Will take about 4-5 minutes per side. Remove to a towel-lined plate (to catch any excess oil).
   
   
7. Serve with honey or honey mustard (1 Tablespoon of honey 1 teaspoon of mustard) or spicy honey mustard (1 Tablespoon of honey 1 teaspoon of mustard a few dashes of your favorite hot sauce) or catchup or ranch dressing - get the idea? Just use your favorite condiment(s).
   

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