What’s Cooking in Kelli’s Kitchen - It's Stew Season

I am a daily shopper, which gets me out of menu planning and allows me to bump into people at the store. Sunday, I caught up with old friends and was so pleased to hear that each of them felt a connection to me through the threads of this article, and they had even cooked a number of the recipes. I am so grateful to hear from folks who enjoy this column, especially those who have tried cooking the recipes I share–that’s the whole point of this little endeavor.

Here are two recipes for you: one that takes some time for the weekend and a quicker one for the week.

Weekend Dinner
Lamb and Squash Stew (Miyar Taushe)
Kelli’s adaptation of a recipe from Yemisi Aribisala and Ligaya Mishan

INGREDIENTS:
1 pack of lamb shanks (1 ½ - 2 lbs)
Salt and Pepper
1 yellow onion, sliced
1 habanero chile
1 2” piece of fresh ginger, minced (or 6 cubes of frozen ginger)
6 garlic cloves, minced (or 6 cubes of frozen garlic)
3 dried bay leaves
1 qt chicken stock
2 Brulee squash (or 1 large butternut), halved lengthwise, seeds removed
3 T coconut oil, divided
¼ t nutmeg
1 T pumpkin seeds
1 14 oz can of Mutti cherry tomatoes
1 Anaheim pepper, stem and seeds removed
½ bunch curly kale, stem removed, roughly chopped

DIRECTIONS:

1. Heat oven to 350°. Season the lamb with salt and pepper and put in a large lidded pot with half of the onion, habanero chile, ginger, garlic, bay leaves, and 2 cups chicken stock. Bring to a boil. Cover and put in the oven for two hours.
2. Season the cut sides of the squash with salt and pepper, drizzle with 1 T coconut oil, and place cut side down on a lined sheet pan. Bake alongside the lamb until the skin collapses and the flesh is soft, around 1 hour. Set aside to cool.
3. When the lamb is tender, transfer it to a plate. Discard bay leaves. Pour the lamb stock into a blender and add the cherry tomatoes, Anaheim pepper, and remaining onion. Blend until smooth. Return to the pot.
4. Add 2 T of coconut oil to the lamb broth and simmer on medium-low for about 30 minutes.
5. Scrape the squash into the same blender and add ½ c of stock, nutmeg, and pumpkin seeds. Blend until soft and creamy, adding more stock as necessary. Add the squash puree to the simmering lamb stew. Turn the heat down to low. Remove the lamb meat from the bones, add to the pot along with the chopped kale, and let simmer for about 10 minutes. Season to taste with salt and pepper.

Week Night Dinner
Spiced Chickpea Stew
Recipe by Alison Roman adapted by Kelli

INGREDIENTS:
¼ c olive oil
6 garlic cloves, minced (or 6 cubes frozen garlic)
1 yellow onion, chopped
1 2” piece of ginger, peeled, minced (or 6 cubes frozen ginger)
Salt and black pepper
2 t turmeric
1 t red-pepper flake
2 15 oz cans of chickpeas, drained, rinsed
2 15 oz cans of full fat coconut milk
2 c chicken stock
½ bunch of curly kale, stem removed, roughly chopped
1 bunch mint for serving
Yogurt for serving

DIRECTIONS:

1. Heat ¼ c oil in a large pot over medium heat. Add garlic, onion, ginger, salt, and pepper. Cook until the onion starts to brown on the edges.
2. Add turmeric, red pepper flakes, and chickpeas. Season to taste with salt and pepper. Cook, stirring often, until the chickpeas sizzle and fry in the oil. When the chickpeas have broken down a bit, browned, and turned crisp, remove one cup for garnish.
3. Using a wooden spoon, crush the chickpeas slightly to release their starch. Add coconut milk and stock, season with salt and pepper.
   Bring to a simmer, scraping up any bits that have formed on the bottom of the pot. Cook 30-35 minutes until thickened. Keep simmering, or add additional liquid to reach your desired consistency.
4. Add in the kale and cook until wilted and soft. Serve topped with mint, reserved chickpea garnish, and yogurt.

Pictured below: Kelli Kelly -Slinger of Produce.
Slurper of Dumplings. Person of the Bean