Ingredient: Onions

Chicken Curry (Kate’s Style)

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 Chicken Curry (Kate's Style)
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Instructions
  1. Peel and thinly slice the apples and tomatoes
  2. Fry onions and chicken in butter with 2 tbsp curry
  3. Add apples, tomatoes, honey, 2 cups water and bouillon cubes
  4. Cook over low heat for 2 hours

Chicken Paprika and Dumplings

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 Chicken Paprika and Dumplings
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Instructions
Chicken
  1. Brown 2-3 onions and chicken in oil.
  2. When brown, add enough water to cover chicken, soup mix and paprika to taste
  3. Add carrots
Dumplings
  1. Beat 3 eggs
  2. Add flour until semi-thick
  3. Dip spoon into boiling water then into mixture and drop in water
  4. Cook for 20 minutes
Recipe Notes

Note - Jodie prefers using the dumpling recipe from Red International Cookbook

Curried Chicken Moghlai

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 Curried Chicken Moghlai
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Instructions
  1. Coarsely crush tomatoes with their liquid
  2. Season chicken breasts on both sides with salt and black pepper and coat lightly with the flour, shaking off the excess
  3. Melt 4 tablespoons of the butter in a large skillet
  4. Add 6 chicken breasts and cook over moderately high heat, turning once, until golden. Repeat with remaining breasts
  5. Melt remaining 4 tablespoons butter in skillet
  6. Add onions and cook over moderate high heat until softened
  7. Stir in the garlic and ginger and cook until slightly softened, about 3 minutes
  8. Add ground cumin, cumin seeds, turmeric, caraway seeds and 1/4 teaspoon cayenne and cook for 1 minute
  9. Stir in crushed tomatoes with their liquid and the chicken stock
  10. Transfer to an enabled cast iron casserole
  11. Add chicken to the casserole and bring to a simmer over a low heat, 10 minutes
  12. Stir in the sour cream, brown sugar, tomato paste, crushed red pepper, saffron, cardamom, cloves and nutmeg
  13. Cover and cook over low heat for 30 minutes
  14. Uncover and cook, stirring occasionally, until the chicken is tender and sauce is thickened, about 45 minutes longer
  15. The sauce will not be completely smooth. Season with salt and cayenne
Recipe Notes

You can freeze, making sure to place plastic wrap on top of the sauce before placing lid on plastic container

Caponata

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 Caponata
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Instructions
  1. Half onions, peppers crosswise and slice thin lengthwise. Slice garlic and celery thinly. Cute eggplant into 1/2 inch cubes
  2. In a large, deep skillet, combine 1/4 cup of the olive oil with the onions and a pinch of salt
  3. Cook over low heat, stirring occasionally, until soft and translucent. About 5 minutes.
  4. Add peppers with another pinch of salt, cover and cook until softened, about 5 minutes
  5. Add garlic and cook just until fragrant, about 2 minutes
  6. Add tomatoes, parsley stems and thyme sprigs
  7. Cover and simmer gently, stirring from time to time, until the onions and peppers are tender, about 15 minutes
  8. Meanwhile, in another skillet, heat 2 tablespoons of the oil
  9. Add the celery ribs and leaves and cook over moderate heat, stirring occasionally, until beginning to soften, about 8 minutes
  10. Transfer the celery to a bowl, season lightly with salt and stir in the thyme leaves
  11. In the same skillet, heat the remaining 1/2 cup olive oil
  12. Add the eggplant and cook over moderate heat, tossing occasionally, until lightly browned, about 8 minutes
  13. Transfer the eggplant and the celery to the skillet with the tomatoes, peppers and onions. Season with salt.
  14. Cover and simmer gently until all the vegetables are soft, about 20 minutes
  15. Meanwhile, in a small bowl, combine the vinegar and sugar; stir to dissolve the sugar
  16. Add the vinegar mixture, capers and olives to the vegetables and simmer over low heat to blend the flavors, 1-2 minutes
  17. Season with salt and black pepper
  18. Discard the parsley stems and thyme sprigs and transfer the caponata to a large serving bowl to cool
  19. Serve warm or at room temperature but not chilled
Recipe Notes

Can be refrigerated for up to 2 days

Kreplah

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 Kreplah
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Meat
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Meat
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Instructions
Meat
  1. Place meat and onions in large pot and season well
  2. Cook on medium low flame for 1.5-2 hours or until tender
  3. If the onions do not give off water in the cooking process, add 1/2 cup water towards the beginning
  4. When done, let cool and grind with onion, using a small amount of the liquid
Dough
  1. Mix all the ingredients together and divide into batches
  2. Roll out dough into medium thickness
  3. Cut into 2x2 squares
  4. Place spoonful of meat towards one half of the dough
  5. Take two opposite ends and pinch together, using flour to help tighten
  6. Cook for 20-25 minutes in large pot of boiling water with oil in it to prevent sticking

Lamb with Shallots, Mustard and Mint

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 Lamb with Shallots, Mustard and Mint
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Lamb Roast
Spring Vegetables with Mint
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Lamb Roast
Spring Vegetables with Mint
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Instructions
  1. For lamb - make sure 1 crown made from two 8 rib racks
  2. Preheat oven to 450
  3. Mix 2 tablespoons butter, 1 tbsp mustard and 1.5 tsp rosemary in bow
  4. Season generously with salt and pepper
  5. Place lamb in roasting pan
  6. Rub all over with butter mixture
  7. Roast 15 minutes
  8. Reduce oven temperature to 350 and continue roasting until thermometer inserted into lamb registers 140 for medium rare, about 40 minutes
  9. Transfer lamb to platter and let stand 15 minutes
  10. Pour off fat from roasting pan and set pan aside
  11. Melt 1 tbsp butter in heavy large skillet over low heat
  12. Add shallots and 1/2 tsp rosemary
  13. Saute until shallots are tender about 5 minutes
  14. Add wine to roasting pan and bring to boil over high heat, scraping up any browned bits
  15. Add wine to skillet
  16. Add stock, boil until slightly thickened, about 6 minutes
  17. Mix in 1/2 tsp mustard and mint
  18. Season with salt and pepper
  19. Spoon vegetables in center of and around the roast
  20. Serve, cutting lamb into chops and spooning sauce over
Spring Vegetables
  1. Place potatoes in vegetable steamer and steam for 10 minutes
  2. Add carrots and onions and steam until vegetables are almost tender, about 10 minutes longer
  3. Add asparagus and steam until crisp tender, about 5 minutes more
  4. Melt butter in heavy large skillet over medium heat
  5. Add mint and vegetables
  6. Season with salt and pepper and stir until vegetables are coated with butter