Author: Lia Fireheart

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Lamb Shoulder with Mint Chermoula

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Lamb Shoulder with Mint Chermoula

Ingredients

  • Mint Chermoula

  • 1 teaspoon coriander seed

  • 1 teaspoon cumin seed

  • 3 cloves garlic

  • 1/2 cup olive oil

  • 1/2 cup parsley leaves

  • 1/2 cup mint leaves

  • 1/3 cup cilantro leaves

  • 1 teaspoon aleppo pepper

  • Zest and juice of 1 lemon

  • salt and pepper

  • Lamb Spice

  • 1 tablespoon coriander seed

  • 2 teaspoons cumin seed

  • 1 teaspoon black peppercorns

  • 1 teaspoon white peppercorns

  • 1 tablespoon salt

  • 2 teaspoons garlic powder

  • 1 teaspoon dried thyme

  • 1/2 teaspoon ground cloves

  • 1/4 teaspoon cinnamon

  • 1/4 teaspoon cayenne pepper

  • To Assemble

  • 1/2 pound lamb shoulder

  • 2 tablespoons lamb spice

  • 2 roased red bell peppers, sliced

  • 4 cherry tomatoes, halved

  • 1/2 cup diced cucumber

  • Squeeze of lemon juice

  • Salt and pepper

  • 2 tablespoon mint chermoula

  • Sweet alyssum flowers and red- sorrel for garnish

Directions

  • Mint Chermoula
  • In a small skillet over medium heat, toast the coriander and cumin seeds until fragrant. Grind and add to a high powered blender with the remaining ingredients. Blend until smooth. Set aside.
  • Lamb Spice
  • In a small skillet over medium heat, toast the coriander and cumin seeds and both peppercorns until fragrant. Grind, add to the remaining spices in a small bowl, and mix until well blended.
  • To Assemble
  • Rub the lamb shoulder with 2 tablespoons of the lamb spice and let sit overnight in the fridge. Preheat the oven to 375°F (191°C). Place the lamb in a roasting pan and roast, uncovered, for 25 minutes and then reduce the temperature to 275°F (13°C) and continue to roast for 2 hours, or until the meat matches an internal temperature of 200’F ‘C). Let rest for 30 minutes and then slice the roasted peppers, tomatoes, and cucumbers in the olive oil, lemon juice, salt, and pepper. Serve the sliced lamb shoulder atop the vegetables. Drizzle with the mint chermoula and garnish with the sweet alyssum flowers and red-veined sorrel.

Notes

  • Net carbs: 6 gramsProtein: 32 grams Fat: 44 gramsCalories: 548
  • recipe from Keto Like a Chef by Jason Raffin (affiliate link)
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Chewy Snickerdoodle Blondies

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Chewy Snickerdoodle Blondies

Edited to add: I didn’t like these, but Grog thought they were fine. I think I can taste the cream of tartar in them? They taste acidic to me. So I wouldn’t personally make this recipe again.

Ingredients

  • 8 tablespoons (1 stick) unsalted butter

  • Cooking spray or butter

  • 1/2 cup plus 3 tablespoons granulated sugar, divided

  • 2 1/4 teaspoons ground cinnamon, divided

  • 1/2 cup packed dark brown sugar

  • 1 large egg

  • 1 tablespoon vanilla extract

  • 1/4 teaspoon kosher salt

  • 1 1/4 cups all-purpose flour

  • 3/4 teaspoon cream of tartar

  • 1/2 teaspoon baking powder

  • 1/4 teaspoon ground nutmeg

Directions

  • Arrange a rack in the middle of the oven and heat the oven to 350°F.
  • Place 1 stick unsalted butter in a large microwave-safe bowl. Microwave until mostly melted, 60 to 70 seconds (it will melt completely as it sits). (Alternatively, melt the butter in a small saucepan over medium heat.) Set aside for 5 minutes to cool slightly.
  • Meanwhile, line an 8×8-inch metal baking pan with parchment paper, leaving an overhang on two opposite sides to form a sling. Lightly coat the pan and parchment with cooking spray or butter. Place 3 tablespoons of the granulated sugar and 2 teaspoons of the ground cinnamon in a small bowl and whisk to combine.
  • Add the remaining 1/2 cup granulated sugar, 1/2 cup packed dark brown sugar, 1 large egg, 1 tablespoon vanilla extract, and 1/4 teaspoon kosher salt to the butter. Stir with a flexible spatula until smooth and glossy.
  • Add the remaining 1/4 teaspoon ground cinnamon, 1 1/4 cups all-purpose flour, 3/4 teaspoon cream of tartar, 1/2 teaspoon baking powder, and 1/4 teaspoon ground nutmeg. Stir with the flexible spatula until a thick batter forms.
  • Transfer the batter to the pan and spread into an even layer. Sprinkle the cinnamon-sugar mixture evenly over top. Lightly press the sugar into the top with your fingers or the spatula.
  • Bake for 10 minutes. Rotate the pan and bake until the edges pull away slightly from the pan and are firm, and a tester inserted into the center comes out with just a few crumbs, 10 to 13 minutes more.
  • Place the pan on a wire rack and let cool completely, about 2 hours. Grasp the excess parchment and lift the blondie slab out of the pan and onto a cutting board. Cut into 9 squares.

Notes

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Seasoned Roasted Sweet Potatoes

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Seasoned Roasted Sweet Potatoes

Ingredients

  • 2 large sweet potatoes, peeled and cut into 1/2-inch pieces

  • 2 tablespoons olive oil

  • 1/2 teaspoon fine sea salt (kosher salt; use less if using table salt)

  • 1/4 teaspoon freshly cracked pepper

  • 1/2 teaspoon ground chili powder*

  • 1/2 teaspoon paprika

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon garlic powder

  • 1 tablespoon light brown sugar, lightly packed

Directions

  • Preheat the oven to 425 degrees F.
  • Peel and cube the sweet potatoes into 1/2 inch pieces.
  • Add to your largest sheet pan and add the olive oil, salt, pepper, chili powder, paprika, cumin, and garlic powder on top. Toss to coat all the sweet potatoes and then spread out to arrange in an even layer.
  • Flip every 10-15 minutes cooking for a total of 27-35 minutes. (I flip every 10 minutes and bake around 30 minutes).

Notes

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Dairy Free Rice Pudding

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Dairy Free Rice Pudding

Ingredients

  • 6 cups coconut milk, barista style almond milk, or full fat oat milk, divided

  • 1/2 cup sugar

  • 1/2 teaspoon salt

  • 1/2 cup long grain white rice

  • 2 teaspoons vanilla extract

  • ground cinnamon, optional

Directions

  • In a large saucepan, combine 5 1/2 cups almond milk, coconut milk, or oat milk, sugar, and salt. Bring to a boil over medium-high heat.
  • Stir in rice and reduce heat to low so that there is a gentle simmer.
  • Stirring regularly, cook for 50 to 60 minutes until it reaches a pudding-like consistency. The closer the pudding is to being done, the more consistently it will need to be stirred.
  • When done, remove from heat and stir in vanilla.
  • Let cool and then refrigerate. The last 1/2 cup of the dairy free milk of your choice is stirred in just before serving.
  • Sprinkle with cinnamon if desired.

Notes

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Salmon and Zucchini with Curry Rice Noodles

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Salmon and Zucchini with Curry Rice Noodles

Ingredients

  • 2 salmon filets

  • salt and pepper

  • 1 medium zucchini, sliced into half rounds

  • 3 tsp coconut oil, divided

  • 1 package prepared curry paste (I used Mike’s Organic)

  • 1 can coconut milk

  • splash of fish sauce, sugar to taste or cilantro (optional)

Directions

  • Saute zucchini rounds in 1 tsp coconut oil until done, about 5 minutes. Remove from pan.
  • While the zucchini is cooking, boil a pot of water for the rice noodles.
  • Salt and pepper the salmon filets. Add another 1 tsp of coconut oil and cook salmon filets in the same pan, about 5 minutes per side. Remove from pan.
  • Add the rice noodles to the boiling water and cook for 5 minutes (or follow package directions).
  • Add final tsp of coconut oil and saute curry paste until fragrant, about 2 to 3 minutes (or follow package directions). Add the can of coconut milk and stir to combine. Add the rice noodles and zucchini and toss to coat. Plate and add the salmon filets on top.
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Swedish Cardamom Buns

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Swedish Cardamom Buns

Ingredients

  • For the dough

  • 1/2 cup plus 2 Tbsp unsalted butter

  • 2 cups plus 2 Tbsp whole milk (I’ll use almond milk)

  • 2 packages instant yeast (2 packages contain 1/2 oz. or 4 1/2 teaspoons of yeast.)

  • 1 tsp salt

  • 1/2 cup granulated sugar

  • 5 3/4 cup all purpose flour

  • For the filling

  • 10 Tbsp unsalted butter, softened

  • 1/2 cup granulated sugar

  • 1 1/2 Tbsp ground cardamom

  • For the glaze

  • 1/2 cup granulated sugar

  • 1/4 cup water

  • 1/2 tsp vanilla extract

Directions

  • In a small saucepan, melt the butter and then add the milk. Warm the mixture until it’s lukewarm, and then add it to the bowl of a stand mixer fitted with the dough hook attachment. Note: the milk should not be hot, just barely warm to the touch, or it will kill the yeast.
  • Add the yeast to the bowl with the milk and butter mixture, and mix to dissolve. Then add the salt and sugar, and mix together.
  • With the mixer running on low speed, slowly add the flour. Once all the flour has been added, continue to knead for about 10 minutes. The dough should be smooth and pulling away from the side of the bowl.
  • Cover the bowl (no need to transfer to a separate greased bowl) and allow to rise for 45 minutes to an hour, or until about doubled in size. Note: find a nice warm spot for your dough to rise.
  • While the dough is rising, make the cardamom filling by simply mixing all of the filling ingredients together with a fork until uniform. Your butter should be soft enough to mix easily. Set aside.
  • Prepare two large baking sheets by covering them with a sheet of parchment paper.
  • Once the dough is risen, gently deflate it and divide it in half. Place one half on a lightly floured surface and roll it out into a rectangle about 14 inches wide by 18 inches long. Spread 1/2 of the filling over 1/2 of the rolled out rectangle.
  • Fold the half of the dough without any filling over the other half of the dough. Roll out the dough a little bit more to get everything of a fairly even thickness.
  • Using a knife or a pizza cutter, divide your folded rectangle, widthwise, into 8 equal strips.
  • Take each strip and slice it lengthwise almost all the way in half, leaving a little bit connected at the top.
  • Take each “leg” and gently twist it, both in the same direction.
  • Next, twist the two “legs” around each other gently.
  • Coil your twist into a small circle, tucking the end underneath and pinching it into place so it doesn’t come undone. Don’t worry about being perfect, just get it all twisted into a ‘messy bun’.
  • Repeat for the rest of your rectangles, and for the other half of the dough.
  • Place your shaped rolls on your prepared baking sheets, spacing them a few inches apart. Cover loosely with a kitchen towel, and allow to rise again for about 1 hour. They may not puff up very dramatically, but should be a bit plumper.
  • Towards the end of the rising time, preheat the oven to 425F.
  • When the buns are done rising, bake them for 15 minutes.
  • Make the glaze by adding the sugar and water to a small saucepan and heating just until the sugar is dissolved. Remove from the heat and stir in the vanilla extract.
  • When the buns are done baking, remove them from the oven and brush them with the glaze while still warm. You can add a second coat of the glaze once they have cooled down a bit if you want them to be extra-shiny.

Notes

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Seared White Wine Scallops and Leeks

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Seared White Wine Scallops and Leeks

Ingredients

  • 4 Diver scallops (the ones I used are 1.5 inches in diameter). If you are using smaller scallops you can use more.

  • 2 Leeks

  • 2 pinches of Sel de Camargue or rock salt

  • 2 tablespoons of olive oil

  • 2 tablespoons of white wine

Directions

  • Rinse your scallops and dry with a paper towel
  • Cut the bottoms and the tough green tops off the leeks. Peel off the outer layers to remove most of the dirt.
  • Rinse leeks and cut into thick rounds (about 2 inches).
  • Heat one tablespoon of olive oil over medium high heat. Once the oil is hot (you can test by touching a piece of leek to the oil, if it starts to sputter a little, it is hot enough).
  • Using a pair of cooking tongs, place leeks on the frying pan, cut side down.
  • Sprinkle with some salt.
  • Cook for 3 minutes, allowing the leeks to brown before adding 2 tablespoons of white wine to deglaze the pan. let simmer for 1 minute then turn the leeks over to the other cut side.
  • Simmer for an additional 4 minutes. Remove from from the pan.
  • Check your pan temperature. If the pan is too hot, lower the heat slightly.
  • Using the same frying pan, add the remaining tablespoon of olive oil.
  • Now place the scallops in the pan, getting a nice, dark sear on the bottom. After 4 minutes flip over to the other side and sear for an additional 4 minutes.
  • Remove Scallops from the pan and plate with the leeks.
  • Sprinkle a little salt on the scallops.

Notes

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Lavender Vanilla Palmier Cookies

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Lavender Vanilla Palmier Cookies

Ingredients

  • 1 vanilla bean

  • 1 1/2 cups granulated sugar

  • 1 1/2 teaspoons dried culinary lavender

  • 1/8 teaspoon kosher salt

  • 2 sheets puff pastry, chilled

Directions

  • Slice the vanilla bean in half lengthwise and use the flat side of a paring knife to scrape out the seeds.
  • Add the vanilla seeds, sugar, lavender, and salt to a food processor and blend until the lavender is finely chopped and all of the ingredients are well combined.
  • Keep the puff pastry cold in the refrigerator until just before using. Remove one sheet. Sprinkle 2 tablespoons of the sugar on a clean counter and top with the puff pastry. Evenly sprinkle 1/2 cup of sugar on top of the puff and use a rolling pin to gently press the sugar into the dough and thin it out slightly. Draw a line down the center with a knife to serve as a guide.
  • Starting on one side, tightly roll the dough to the center, constantly pressing the dough to prevent air holes. Repeat the process on the other side. Wrap parchment paper or plastic wrap around the dough and freeze or chill in the refrigerator. Repeat this process with the second puff pastry sheet.
  • Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
  • Once the dough is very cold, place one roll on the counter. Cut off a bit of each end and then carefully slice the dough into thin cookies. Place cookies on the prepared baking sheet and sprinkle half of the remaining sugar on top. Repeat with the second roll of dough.
  • Bake for 6 minutes or until the side facing down is caramelized. Gently flip the cookies and bake for another 3-5 minutes.
  • Allow to cool before serving.

Notes

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Double-the-Mustard Chicken With Potatoes and Greens

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Double-the-Mustard Chicken With Potatoes and Greens

Ingredients

  • 2 Tbsp. Dijon mustard

  • 2 Tbsp. plus 2 tsp. honey

  • 1/3 cup plus 3 Tbsp. extra-virgin olive oil, divided

  • 4 whole chicken legs (thigh and drumstick; about 2 lb. total), patted dry

  • 2 1/2 tsp. kosher salt, divided

  • 1 tsp. freshly ground black pepper, divided

  • 1 1/2 lb. baby Yukon Gold potatoes, halved

  • 4 rosemary sprigs

  • 1 garlic clove, finely grated

  • 3 Tbsp. fresh lemon juice

  • 4 tsp. whole grain mustard

  • 1 small head of frisée or 1/2 small head of escarole, trimmed, torn into bite-size pieces

  • 1/2 cup parsley leaves

Directions

  • Place a rack in top third of oven; preheat to 375°F. Whisk Dijon mustard, 2 Tbsp. honey, and 1 Tbsp. oil in a medium bowl to combine. Season chicken on all sides with 1 tsp. salt and 1/2 tsp. pepper. Transfer to bowl with honey mustard and toss to coat.
  • Toss potatoes, 2 Tbsp. oil, 1 tsp. salt, and remaining 1/2 tsp. pepper on a rimmed baking sheet. Arrange chicken legs (skin side up) in the center of pan; discard excess marinade. Arrange potatoes around outside of pan in an even layer, then turn cut side down (this will help them brown better). Arrange rosemary over potatoes. Roast until chicken and potatoes are golden brown and an instant-read thermometer inserted into thickest part of chicken registers 165°F, 30–40 minutes.
  • Whisk garlic, lemon juice, whole grain mustard, and remaining 1/3 cup oil, 2 tsp. honey, and 1/2 tsp. salt in a small bowl. Divide chicken and potatoes among plates, then arrange frisée and parsley alongside potatoes. Drizzle dressing over chicken, potatoes, and frisée.
  • Do Ahead: Chicken can be marinated 8 hours ahead. Cover and chill.

Notes

  • recipe from epicurious but it’s paywalled
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Greek Dressing

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Greek Dressing

Ingredients

  • 1 clove garlic, grated or squeezed through a garlic press

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon freshly ground black pepper

  • 1 teaspoon dried oregano, rubbed in palm to crush

  • 1/4 cup freshly squeezed lemon juice, strained of seeds and pulp (about 1½ small lemons)

  • 1/2 cup good quality olive oil

Directions

  • In a glass jar (or container with a tight fitting lid) add grated garlic, salt and pepper.
  • Measure and add oregano to your palm of your hand. Rub it between your fingers until finely crushed.
  • Add that to a glass jar (or container with a tight fitting lid) along with the grated fresh garlic, salt and black pepper.
  • Pour in the (strained) freshly squeezed lemon juice and the olive oil.
  • Shake or whisk well to combine.
  • You will need to shake or whisk in-between each use.