Pasta with Lamb Ragu

Pasta with Lamb Ragu
Serves 6

1.5 lbs lamb shoulder, diced, plus bones
8oz Ham, diced
2 cloves garlic, minced
1 med onion, chopped
3 carrots, small dice
1 fennel, diced
2 bay leaf
2 tsp chile flakes
2 tsp rosemary
.5oz mushrooms, soaked in 1.5c boiling water
28oz Crushed tomato
1/4-1/2c Cream or milk
1c Ricotta
Basil
1 box rigatoni or campanelle or etc

Brown the meats in a dutch oven, without the bones. Once browned, add the vegetables, bones (if applicable), and spices.
Cook for 15 minutes, until vegetables are cooked and a sauce has formed from the juices.
Add the mushrooms and their water, and boil until reduced by about half.
Add the tomatoes and simmer 45 minutes to an hour, until sauce has thickened.
Finish with cream, ricotta, and herbs, and serve over pasta.

Sichuan Braised Brussels Sprouts with Chicken

Sichuan Braised Brussels Sprouts with Chicken
Serves 4

1.5lbs Chicken breast, cubed
3 shallots, sliced
3 cloves garlic, minced
1T ginger, minced
6 dried chilies
3T Chili bean paste, divided
4oz Mushrooms, chunked
2/3c water
1.5-2 lbs brussels sprouts, halved if very large
1 can bamboo shoots
2T soy sauce
2T oyster sauce
2t Balsamic
Juice of 1 crappy lemon
Scallion, cilantro, etc.

Mainate the chicken in soy sauce and cornstarch, if possible.
Stir-fry the chicken until almost cooked, reserve.

Cook the garlic, ginger, chilies, shallot, and bean paste for a minute, until fragrant. Add the sprouts and mix well. Cook for a few minutes, then deglaze with water. Bring to a boil, cover, and braise 15 minutes, or until sprouts are almost done.

Add everything else into the wok, and mix around until everything is hot. Top with garnishes and serve over rice.

Curried Red Lentil and Swiss Chard Stew with Chickpeas

Curried Red Lentil and Swiss Chard Stew with Chickpeas
Serves 4

2 tablespoons olive oil
1 large onion, thinly sliced
1 clove garlic, minced
2 tablespoons curry powder
1 teaspoon garam masala
2 teaspoon cayenne pepper
48oz+ vegetable or chicken broth
1 large bunch Swiss chard, prepped
2 cups red lentils
2 15-ounce can chickpeas, drained
Salt to taste
1 small tub greek yogurt...6oz

Heat oil in heavy large saucepan over medium-high heat. Add onion; sauté
until golden, about 10-15 minutes. Add garlic; sauté until fragrant, 30
seconds. Mix in curry, garam masala, and cayenne. Add broth and chard.
Increase heat; bring to boil. Add lentils and chickpeas; reduce heat to
medium.
Cover; simmer until lentils are tender, stirring occasionally, about 10
minutes. Taste and add salt as needed. Divide stew among bowls. Top with
yogurt.

Fried Tom Yum Noodles

Fried Tom Yum Noodles
Serves 6

1 lbs thinner noodles, or angel hair
1 onion, large dice
3 garlic cloves, minced
1 inch ginger, minced
1/2 lbs shrimp, cleaned
1 lbs chicken, cubed
10oz Mushrooms, chunked
1 large tomato, diced
2 Tbs Tom Yum paste, or more
1 bok choy, sliced
Juice of 1 lime
Small bag bean sprouts
Chiles, green onion, cilantro, sriracha

Cook the pasta.
Cook the garlic, onion, ginger for a little bit. Add chicken and brown.
Add the shimp and mushrooms, and cook until the shrimp are close to done.
Add bok choy, tomato, tom yum paste, and a little water if necessary. Mix well and cook until boy choy is done.
Add the remaining items together, mix, garnish, eat.

Lamb and Couscous

Omar's Couscous
Serves 4

19oz canned chickpeas
3 medium onions, sliced
2 lbs lamb stew, plus bones, cubed
2 pinch saffron
1 tsp tumeric
2 tap allspice
1 habanero, minced
1 tsp cinnamon
3 medium carrot, chopped
2 zucchini, sliced
16oz diced tomatoes
2 boxes couscous
1 Tbs ginger, minced
1/4 cup sugar
1 quart beef broth
Parsley, cilantro, almonds

Brown onions and spices in a big heavy pot. Add the lamb and brown. Cover with broth and let simmmer 1 hour.
Add ginger, tomatoes, and sugar and simmer 20 minutes.
Add chickpeas, carrot, and zucchini and cook 20 minutes. Garnish and server with couscous.

Korean Braised Chicken w/ Potatoes

Korean Braised Chicken w/ Potatoes
4 Servings

6 chicken thighs
3-4 medium sized potatoes, chunked
2 onions, rough chopped
1 carrot, diced
1-2 jalapenos, minced
2 tbsp minced garlic
3 tbsp kochujang (hot pepper paste)
2 tbsp kochukaru (red pepper flakes)
2 tbsp soy sauce
1 tsp sugar
2 tsp sesame oil
2 green onions
1 tbsp ginger
<2 cups of water
Salt and pepper
1 zucchini, chunks
2 cups broccoli, cut up

In a heavy pot, cook the aromatics until tender. Add chicken and brown. Add potatoes, and all ingredients except green onions. Cover and cook for 20 minutes. Add broccoli and zucchini, and cook another 10 minutes.
Sprinkle salt and pepper to taste.
Chop and add scallions to simmer for 5 additional minutes.
Serve hot with rice.