recipe: lamb shanks with rice and lentils in a yogurt butter curry sauce

I was a little hesitant about posting this recipe because I didn’t quanitify ANY of the spices — just tossed it all in there, but two personal friends of mine asked me to post it, so here goes!  I’m not very experienced in cooking with lamb, but the hubby loves it, so I thought I’d give it a go.  Off the fly, I came up with this recipe.

Lamb Shanks with Rice and Lentils in a Yogurt/Butter Curry Sauce


2 lamb shanks
2 1/2 cups bone broth (I used chicken)
2 stalks celery
2 extra large carrots
4 tbs garlic powder
3 tbs oregano

1 cup brown rice
1 cup red lentils
1/4 cup olive oil

1 cup full fat yogurt
4 tbs butter
3-4 tbs curry powder
2 tbs ginger powder
1 tbs onion powder
2 tsp corriander powder
1 tsp nutmeg
(the amounts of the spices are guesstimations — taste test to your liking!)


In a crock pot, slow cook the lamb in the bone broth with roughly chopped celery and carrots, garlic powder, and oregano on high for 6.5 hours.  Prepare your rice and red lentils in separate pans as you normally would.  When the red lentils are cooked, mash them up with a fork, add to the rice, add olive oil, and mix together.  In a separate sauce pan, melt your butter and add in all spices.  Stir and toast till fragrant.  Add in yogurt, stir and heat through.  Plate your lamb shanks and rice/lentil blend and top with the curry sauce. 

This recipe is gluten free, egg free, and soy free.  The curry sauce and rice/lentils blend is vegetarian and can easily be served with vegetables instead of meat. 


Recipe: lemon herbed salmon over rice

It was only last year that I got into eating fish.  Before then, I’d just never explored it.  But now, fish — expecially salmon — is one of my favorite foods.  And wild caught salmon is SO good for you with its healthy fats and omega 3’s!  I must confess, I didn’t cook this meal in its entirety — in the middle of chopping carrots for our side dish, I cut my finger.  And I mean, I CUT my finger! So a big thanks to our roommate, JR, for helping me finish dinner and making some executive decisions on how the salmon should turn out while I tended to my wounds!

Lemon Herbed Salmon over Rice


1 Salmon fillet (ours served five people!)
1/4 cup olive oil
1 lemon
Herbs de Provence
(note: this is a French spice blend that includes thyme, rosemary, basil, tarragon, and lavender flowers, if you’d like to make your own.)

1 cup brown rice
1 cup wild rice
1/4 cup herb infused olive oil (optional)


Prepare your rice as normal and add in herb infused olive oil for some extra flavor if you wish.  Preheat oven to 350 degrees.  Coat liberally a baking pan/dish and place the salmon skin side down in the pan.  Drizzle olive oil onto the salmon to your liking.  Sprinkle the Herbs de Provence onto the salmon — about 1-2 tbs. (The lavender created such a wonderful and interesting dimension to the flavor!) Thinly slice rings of lemons and place them on top of the salmon.  Bake in the oven for approx 18-20 minutes, till the internal temperature reaches 145 degrees.  Slice into individual portions and serve over a bed of the cooked brown/wild rice with your choice of side dish.  (We chose candied carrots)

This recipe is gluten free, egg free, and soy free, and the salmon alone is grain free.

Recipe: beef and wild rice soup

This recipe literally came off the top of my head as I was making it.  As I was contemplating what to make for dinner for my flu-ridden husband, I thought, “something simple but satisfying.”  And that’s exactly what happened.  It’s the product of looking around the kitchen and utilizing what we already had, even thought I wasn’t savvy enough to make a menu plan this week!

The main ingredients that caught my eye:

No, that’s obviously not applesauce in the Mott’s jar.  It’s homemade beef stock left over from a chuck roast I made last week.  (More on stocks and such later in another post…) I try to use stocks and broths whenever I can because of the added nutritional value it provides.  And call me a wino, but I’ve been pretty interested in cooking with wine lately.

 Out of that, dinner was born:

Beef and Wild Rice Soup


1/2 cup brown rice
1/2 cup wild rice
1 large carrot, chopped
1 small onion, finely diced
1 stalk celery, diced
1 1/2 cups shredded, cooked beef
2 1/2 cups beef stock, fat included
2/3 cups red wine
2 cups water
1 tsp powdered garlic
2 tsp thyme
1 1/2 tsp basil


Cook up your brown and wild rice as normal.  Meanwhile use this time to chop up your vegetables or cook up your meat if you don’t have leftovers like I happened to.  Once your rice is about halfway cooked, add in the vegetables and 1/2 cup of your water and let the rice and veggies cook fully.  Once cooked, add in your beef, beef stock, red wine, remaining water, and spices.  Stir and bring to a boil, cover, and let simmer for about 10 minutes.  This recipe made about 4-5 main course servings for me.  I think I could have salted it more than I did and/or added more spices, but it was still delicious and everyone who ate it seemed pleased!

This recipe is gluten free, egg free, and soy free.




Recipe: lentils with brown and wild rice


While I’m not a vegan, one of my staple cookbooks is Veganomicon.  No matter what your food preferences, this cookbook will spice up your food life!  I’ve discovered so many great recipes from here to either use as main dishes, side dishes, or if I just HAVE to have meat in my meal, it’s an easy addition. 

My favorite recipe is their Lentils and Brown Rice with Caramelized Onions.  I have taken the basics of this recipe and switched it up into all different adaptations.  Here is just one of those tweaked recipes I enjoy:

Curried Lentils with Wild and Brown Rice (adapted from a Veganomicon original)


1/2 cup wild rice
1/2 cup brown rice
1 cup lentils (I used green)
1/2 cup pure olive oil
1/4 cup natural dark brown sugar

Spices to taste:
–All spice
–Sea Salt
–Ground black pepper

Method:  Boil 5 cups water and add the wild and brown rice; cover.  After 15 minutes, add the lentils, olive oil, sugar, and spices.  Cook till done, about 35-40 more minutes. 

The reason I say spices to taste is because I am terrible at measuring spices.  I just pour in what looks good, taste it, and modify based on how it tastes to me.  In this recipe, the prominent spices should be the curry, cumin, and cinnamon.  The remaining spices should be secondary accents.

This recipe is gluten free, egg free, soy free, dairy free, vegetarian, and vegan.