Brown sugar glaze for vegetables

Root vegetables like beets, turnips, and carrots are quite good with this warm sweet glaze.  Steam the vegetables first and then mix up the glaze. 

Brown Sugar Glaze for Root Vegetables

3 T brown sugar
2 T orange juice
1 T butter
Salt

3 c steamed root vegetables

Combine all the ingredients in a large non-stick skillet.  Cook and stir over medium-low heat until everything starts to bubble.  Stir in the vegetables and cook until they are fully coated. 

Lamb cacciatore

Oh this stuff is good good good!  And it's so simple.  You can add more vegetables if you'd like, or serve the vegetables on the side.  If you can brown the lamb before placing it in your crock pot, that would be best, or else consider using a dutch oven instead with a low heat.

Lamb Cacciatore

Olive oil
2 lbs of lamb (on the bone is fine)

1/2 c dry red wine
2 cans (15 oz) diced tomatoes
2 cloves of garlic, minced
Basil, oregano, parsley

Brown the lamb lightly in either a dutch oven or in a skillet (if planning on cooking in a crock pot).  Use the wine to deglaze the pan.  Add the other ingredients and simmer (or cook on low) for 2 hours.  Add more liquid if needed.  Turn lamb over after one hour.  

Tomato-lime soup

Here's a twist on the typical summer tomato soup for you.  Although the vegetables are cooked, the soup is still served cold.  Very very tasty!  Substitute vegetable stock for chicken stock, and you've got a delicious vegetarian meal.

Tomato-Lime Soup

Olive oil
2 large carrots, chopped
1 large onion, chopped
2 cans (16 oz) of tomatoes, diced
1 c chicken stock (or vegetable stock)
Salt, pepper, and sugar
1-1/2 c plain yogurt
1/4 c lime juice
1 T fresh parsley
1 T fresh basil
Hot sauce (optional)
More yogurt for garnish (optional)

In a large saucepan, cook the carrots and onions over medium-low heat until tender but not browned.  Add the tomatoes and broth, and bring to a boil, simmering until the vegetables are very soft.  Put the mixture into a food processor (in batches) and puree.  Pour into large serving bowl.  Add spices to taste.  Stir in the yogurt through the basil and chill several hours.  Add hot sauce and a dollop of yogurt to individual bowls if desired.  

Jalapeño poppers

These couldn't be easier! Bake at 400 in a glass baking dish, pouring off the grease occasionally as they brown. They may take around 20 minutes, or even longer, depending upon how crispy you like the bacon.

Jalapeño Poppers

Jalapeño peppers, sliced in half lengthwise and cleaned
Soft-spread cream cheese
Bacon

Fill the pepper halves with cream cheese. Wrap in a slice of bacon and secure with a toothpick.

Salmon and legume salad with lemon dressing

Prepare a salad mixture with cold salmon and whatever vegetables you want.  Red or green bell peppers are good, along with cucumber, red onion, and whatever else you've got on hand.  Mix in yellow or green lentils.  Serve on mixed greens or baby spinach, topped with the following dressing:

Lemony Dressing 

1/3 c lemon juice
1/3 c fresh dill, chopped
1 T Dijon mustard
Salt and pepper
1/3 c olive oil

Crab bisque

We prefer to only add half the crabmeat when we're using the food processor.  Feel free to process all of the meat if you want the bisque to be completely smooth and creamy.

Crab Bisque

Canola oil
4 shallots, sliced
1 celery stalk, chopped
2 cloves of garlic, chopped
1/4 c vermouth
Salt and pepper
Ground red pepper

1 lb crabmeat, divided in half
3 c milk
12 oz clam juice
1/3 c flour
1/2 c cream

2 t lemon juice
Fresh chives, chopped for garnish

Cook the shallots, celery, and garlic in a Dutch oven over medium-low heat until soft.  Add the vermouth and cook until most of the liquid evaporates.  Add the spices, half the crabmeat, milk, and clam juice.  Whisk in the flour.  Bring to a boil, stirring constantly, and boil for about a minute until mixture thickens a bit.

Use a food processor or blender to puree the mixture until smooth.  Return it to the Dutch oven and stir in the cream and lemon juice.  Reheat and serve, topping each bowl with the rest of the crabmeat and some fresh chives.

Malaysian lamb

Hot hot hot!!  Not for those who like their spices mild :-)  You can roast a piece of leg, coated with this sauce, or you can do it in a crock pot with the sauce acting as more of a stew.

Malaysian Lamb

Up to 2 lbs of lamb, preferably boneless

1/4 c tomato sauce
1/4 c brown sugar
1 T fresh ginger, grated
2 T fish sauce (we used Thai Kitchen brand)
1 T chile sauce with garlic