Ingredients

• 2 hard-boiled eggs, peeled and chopped
• 2 ribs celery, chopped
• ¹⁄₄ cup fresh parsley, minced
• ¹⁄₄ cup plain Greek yogurt (whole milk preferred)
• 2 teaspoons Dijon mustard
• 4.25 ounces sardines in olive oil, drained
• ¹⁄₄ cup chopped walnuts, toasted
• 6 ounces capers, drained and rinsed
• Salt and pepper, to taste

Instructions

1. Combine all ingredients in medium bowl, stirring to break sardines into pieces.  Season to taste and chill before serving.  

Comments

This recipe is from Run Fast Eat Slow.  I made it for my weekday lunches and haven’t actually tried it yet, but I’ll update the comments once I try it out.

Ingredients

• 4 boneless, skinless chicken breasts
• ¹⁄₄ teaspoon salt
• 2 tablespoons olive oil
• 1 small onion, chopped
• 6 ounces baby spinach
• 2 teaspoons dried oregano
• ¹⁄₄ teaspoon pepper
• 1 cup soft goat cheese
• 4-8 slices thick bacon

Instructions

1. Heat oven to 400*F.
2. Butterfly chicken by slicing through the middle to open them into two halves, being careful not to cut all the way through the breast.  
3. Heat 1 tablespoon oil in large skillet over medium heat.  Saute onion and salt.  Cook until soft, but not brown, about 5 minutes.  Add spinach, oregano, and pepper and cook until spinach is wilted.  Transfer to medium bowl, add goat cheese, and stir until incorporated.  
4. Divide spinach mixture between chicken breasts and fold over to enclose filling.  Wrap each chicken breast with 1 or 2 strips of bacon and secure with toothpicks.  
5. Heat remaining oil in skillet over medium-high heat.  Saute chicken breasts until lightly browned on each side, about 6 minutes.  
6. Transfer chicken to oven safe disk and bake until thermometer reads 165*F, about 30 to 40 minutes.  

Comments

This recipe is from Run Fast. Eat Slow. We all thought it was tasty.  I actually used 5 chicken breasts because that’s how many were in the pack.  I think there probably would have been enough filling for 6 breasts.

Ingredients

For the broth

• As many beef bones as will fit in your pressure cooker
• ¹⁄₄ cup apple cider vinegar

For the onions

• As many sliced onions as will fit in your pressure cooker
• 8 tablespoons butter
• ¹⁄₂ teaspoon baking soda

For the soup

• 1 tablespoon tomato paste
• ¹⁄₂ cup all purpose flour
• ¹⁄₂ cup red wine
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 teaspoon fish sauce
• 1 teaspoon apple cider vinegar
• Garlic croutons
• 1 pound gruyere cheese, shredded

Instructions

1. To make broth: Load pressure cooker with beef bones.  Add cider vinegar and water to reach max fill line.  Cook under pressure for 2-4 hours and release naturally.  Remove bones and strain broth through fine mesh strainer or clean dish cloth.  Transfer to refrigerator and chill until fat can be easily removed.  Remove fat and discard or save for another use.  (You can use this fat in place of butter to make the onions.)  
2. To make onions:  Melt butter (or beef fat) in pressure cooker over medium heat.  Load pressure cooker with onions and toss with baking soda.  Cook, stirring, until onions have softened slightly and started to release liquid, about 3 minutes.  Seal and cook under pressure for 20 minutes.  Quick release pressure then remove lid.  
3. Continue cooking with lid off, stirring constantly, until liquid has completely reduced and onions are deep brown, about 5 minutes.  Add tomato paste and sauté until paste begins to darken.  Add flour and stir until well coated.  
4. Add wine and bring to simmer, scraping up any browned bits.  Cook until alcohol is mostly evaporated, about 3 minutes.  Add stock, plus enough water to reach 2 quarts, thyme, and bay leaf.  Raise heat to medium-high and bring to a simmer.  Lower heat and simmer 10 minutes.  
5. Add fish sauce, cider vinegar, and season with salt and pepper.  Discard thyme and bay leaves.  
6. Serve soup topped with croutons and cheese.   

Comments

This recipe is a mash-up of a number of other recipes and methods.  I think this might be The One.

Ingredients

• ³⁄₄ packed cup fresh cilantro, minced
• 1 packed cup fresh mint leaves
• 2 jalapeno peppers, seeded and minced
• 1 medium onion, diced
• 1 ¹⁄₂ teaspoons cumin, ground
• 2 tablespoons juice (about 2 limes)
• Kosher salt
• 4 garlic, or regular, naan breads
• Neutral oil such as peanut, canola, or vegetable
• 1 (15 ounces) can chickpeas, drained, rinsed, and dried
• 1 ²⁄₃ teaspoons garam masala
• ¹⁄₃ teaspoon plus ¹⁄₂ teaspoon paprika
• 2 tablespoons fresh ginger, minced
• 4 cloves garlic, minced
• 1 pound ground lamb
• 1 teaspoon coriander seed, groun
• Freshly ground black pepper
• 1 tablespoon rice vinegar
• ¹⁄₂ cup greek yogurt

Instructions

1. Heat oven to 400*F.  Combine ¹⁄₂ cup cilantro, 1 cup mint, 1 jalapeno pepper, ¹⁄₂ teaspoon cumin, ¹⁄₂ of the chopped onion, and 1 tablespoon lime juice in food processor and process until smooth.  Thin with water until thick but pourable.  Season with salt to taste and set aside.  
2. Cut the naan into triangular pieces and place on baking sheet.  Brush both sides with oil, sprinkle with salt, and bake until golden, about 8 minutes, flipping once halfway through.  Remove naan chips from oven.  
3. Toss chickpeas with ²⁄₃ teaspoon garam masala, ¹⁄₃ teaspoon paprika, ¹⁄₃ teaspoon salt, and 2 tablespoons oil.  Spread chickpeas on baking sheet and bake until crispy, about 35 minutes, tossing once.  
4. In a small bowl, combine the remaining jalapeno, chopped onion, 2 tablespoons of ginger, and garlic,   
5. Heat 2 tablespoons oil in skillet over medium-high heat.  Add half of jalapeno mixture and cook, stirring, until fragrant, about 1 minute.  Add ground lamb, 1 teaspoon garam masala, 1 teaspoon cumin, 1 teaspoon ground coriander, remaining ¹⁄₂ teaspoon paprika, and salt and pepper to taste.  Cook, stirring, until cooked through.  
6. Mix remaining jalapeno mixture with remaining ¹⁄₄ cup cilantro, remaining tablespoon lime juice, and 1 tablespoon rice vinegar.  
7. Layer the naan chips with ground lamb, roasted chickpeas, cilantro-mint sauce, jalapeno salsa, and greek yogurt.  

Comments

This recipe is from Serious Eats and, even though I made it quite some time ago, I still remember that it was delicious.  The original recipe called for mango, which I omitted.  I sort of wished that I’d added cucumber or corn, but then they’d be similar to other things that I make, so probably best this way.  We all enjoyed this.

Ingredients

• 1 tablespoon butter, plus extra for greasing baking dish
• 6 large leeks, cut into thin half-moons and washed thoroughly
• 1-2 tablespoons olive oil
• 12 eggs
• 3 ¹⁄₃ milk, preferably whole
• Salt and freshly ground black pepper
• ³⁄₄ pound grated cheese such as gruyere and parmesan
• 10 ounces cooked ham, diced fine

Instructions

1. Heat oven to 350*F and butter 9 by 12-inch baking dish.  
2. Heat oil in large skillet over medium heat.  Once hot, add leeks and season with 1 teaspoon kosher salt and pepper.  Saute, stirring, until tender and starting to brown, 10-15 minutes.  
3. Beat eggs with 1 teaspoon kosher salt and pepper.  Whisk in milk.  
4. In baking dish, layer ¹⁄₃ grated cheese, ¹⁄₂ leeks, ¹⁄₂ ham, ¹⁄₃ cheese, remaining leeks, and remaining ham.  Pour egg mixture into baking dish then top with remaining cheese.  
5. Bake until just set in the middle, about 55-65 minutes.  Let cool for 5-10 minutes before serving.  

Comments

This one is from Smitten Kitchen and, sadly I don’t remember it at all.  It’s similar to a frittata but with more milk than my usual ratio.