canela's kitchen

Lamb Curry with Cauliflower & Quinoa

1 hour

This mouthwatering recipe is bold with flavor and loaded heartily with potatoes, carrots, and tender lamb. For best result, make sure to use the freshest ingredients but canned substitutions may be used (though certainly frowned upon).

To begin, chop up your veggie. Continue with the directions and allow to stew on low heat for 40 minutes. Simmering on low heat allows all of the wonderful flavors to develop and marinate into the meat.

And in just under one hour, voile!

Dinner is served :-)

Enjoy!

And please make sure to come back and tell me how yours turned out.

Ingredients

• 1-2 T olive oil or vegetable oil

• 3/4 cup onion, cut into slivers

• 4 small potatoes cut into 1 inch pieces and then quartered

• 2 carrots, chopped

• 8oz bag of spring peas

• 1 1/2 pounds lamb, fat trimmed and cut into 3/4 inch cubes

• 2 tsp. granulated garlic

• 1 tsp. ground ginger

• 8-10 Roma Tomatoes (sub. 28oz can of canned tomatoes if desired),diced

• 1/2 cup water

• 1 tsp. sugar

• 2 tsp. dried cilantro (or use heaping T chopped fresh cilantro)

• 4 T Curry powder (or less if you don’t like spicy food, use any brand of hot curry paste or powder that you have)

• salt to taste

• 2 cups cauliflower, cut into small flowerets

• 1 cup light coconut milk (original recipe used dessicated coconut)

• 1/2 cup fresh cilantro, chopped

• 1 cup cooked quinoa

Directions

In a large heavy pan, heat oil and saute onion about 5 minutes. Push onion to the side, then add lamb and brown about 5 minutes, turning a few times to lightly brown all sides.

Push lamb and onions to side, add garlic and ginger and cook about 1 minute. Then add tomatoes, water, potatoes, peas, carrots, sugar, cilantro, curry powder, and salt to taste. Stir to combine, then reduce heat to very low and simmer covered for about 40 minutes.

After 40 minutes, remove lid, add cauliflower and coconut milk and simmer just until cauliflower is barely tender, about 15-20 minutes. Stir in cooked quinoa and chopped cilantro, retaining 1-2 tablespoons to sprinkle on when serving. Cook 3-5 minutes more, remove from heat and serve hot.

Slow Cooker Tomato & Onion Short Ribs

1 hour

Ingredients

3-4 pounds beef short ribs

1 large pinch of sea salt

fresh cracked black pepper

1 tablespoon olive oil

1/2  sweet onion

4 cloves garlic, minced

1 cup red wine

6 ounces of GF tomato paste

2 tablespoons on Tamari (GF soy sauce)

2 tablespoons Worcestershire sauce (Lea & Perrins is GF)

2 large spoonfuls of honey

2 sprigs fresh thyme

Directions

Sprinkle salt & pepper on the ribs. In a large pan, brown the ribs on all sides, (about 5 minutes each.) Do not cook all the way through. Remove from pan & set aside. Saute onion until translucent. Add garlic and cook for 1 minute more. Place ribs in slow cooker and cover with onion-garlic mixture. In a bowl, whisk tomato paste, wine, worcestershire, tamari & honey. Pour over the meat in a crockpot. Add fresh thyme on top of meat. Cook on low for 7 – 8 hours or on high for 3 – 4 hours.

Classic Meatloaf

1 hour

Ingredients

• 2 pounds ground turkey

• 2 large eggs, lightly beaten

• 1/2 cup milk

• 1 cup GF bread crumbs, plain

• 1 small onion, minced

• 3 – 4 button mushrooms, thinly sliced

• 2 teaspoons salt

• 1 teaspoon ground black pepper

• 1/2 cup ketchup

• Glaze/Topping

• 4 tablespoons ketchup (check ingredients to insure it contains distilled vinegar, if not buying GF

• 4 tablespoons maple syrup, agave or sugar

• 2 tablespoons Dijon mustard (check ingredients to insure it contains distilled vinegar, if not buying GF)

• 1 teaspoon Worcestershire sauce

Directions

Heat oven to 350°. Spray pan with nonstick cooking spray.

In a large bowl, combine the ground turkey, eggs, milk, bread crumbs, onion, seasoning, and 1/2 cup ketchup. Mix until well blended and load into square glass baking dish or loaf pan. If using a square dish instead of a loaf pan, form the mixture into a loaf shape.

Mix the topping ingredients, then using a spoon, spread on top of the uncooked meatloaf mixture.

Bake the meatloaf for approximately 1 hour and 20 minutes until cooked thoroughly.

Serves 6 to 8.

Slow Cooker Beef Stew

1 hour

Ingredients

• 2 pounds Stew Meat

• 1/2 cup brown rice flour

• 2 tablespoons salt

• 1 teaspoon pepper

• 1 teaspoon onion powder

• 1 teaspoon thyme

• olive oil (for browning)

• 14 ounce GF beef broth

• 6 ounce can tomato paste

• 1 1/2 pounds potatoes, quartered

• 1 pound bag baby carrots

• 3 stalks of celery, cut into 1/2″ pieces

• 1 white onion, diced

• 2 cups frozen peas

Instructions

Combine flour, salt, pepper, onion powder, and thyme in a bag or bowl. Mix, then add the stew meat. Mix to coat the pieces evenly, (I prefer mixing by hand or using a large spoon.) Brown the meat in the olive oil on all sides, do not cook thoroughly. Add meat to the slow cooker. De-glaze the pan with the beef broth, and tomato paste, scraping up any brown bits of meat and flour into the sauce. This should take approximately a minute. Add the sauce to your slow cooker. Add the vegetables to the slow cooker & stir to blend the sauce, meat & vegetables together. Cook on low for 7 to 8 hours or on high for 3 to 4 hours. The longer cooking time will give the meat a more tender texture. Add peas in the last 15 minutes to thaw/ heat.

Serves 6-8 people.