Lamb Curry

During a recent stay in New York City, we enjoyed a most delicious lamb curry from Dean+Deluca...one of my favorite food places in the city! I always find ingredients there that I've encountered on my travels and never thought I'd see again such as Wilkin & Son Tiptree Little Scarlet Preserve - some of the tastiest strawberry jam that I discovered in London. I could literally eat it by the spoonful! Dean+Deluca also bakes some amazing brioche and serves a delicious hot cocoa. Back to the curry...I never intended for my 6 year old son to eat it - but he devoured it! So I decided to make some back home in Los Angeles. My version was a little too spicy for him so next time I will tone down the spice, but boy was it good!

1 1/2 lbs lamb (I used boneless roast cut into cubes)

Wildtree Garlic GSO (in case you forgot...GSO = Grapeseed Oil)
2 carrots (peeled and chopped)

1/2 large onion (peeled and chopped)

1 celery stalk (chopped)
1 large potato peeled and cubed
1 tsp grated fresh ginger
salt to taste
1 bay leaf
1 TBSP Wildtree Korma Curry or Curried Garlic Blend (add more if you like)
3/4 cup coconut milk
1 1/2 cups beef stock or water

Heat oil in a large saucepan over high heat, add the lamb and brown in batches. Remove and set aside. Reduce heat to medium, add onion, garlic and ginger to pan and cook, stirring, for 5-6 minutes. Add curry and cook, stirring, for 1 minute. Return lamb to pan, add stock and bring to the boil. Reduce heat and simmer for 30 minutes. Add the potato, carrot and coconut milk and cook for a further 25 minutes.

Serve over rice.

Healthy Brunch

Ring in the New Year with these tasty brunch recipes.
I love brunch! It's one of the easiest meals to prepare for a group of people no matter how many are coming. It can be affordable, simple, delicious, healthful and fun! Here are some recipes from Wildtree to entertain your family & friends one weekend.

Portobello “Benedict”

Serves: 4

 4 portobello mushroom caps
1 tablespoon Wildtree Natural Grapeseed Oil
¼ teaspoon salt
Freshly ground black pepper, to taste
4 pieces Canadian bacon
4 large eggs
1 tablespoon white vinegar
¼ cup Wildtree Basil Pesto, prepared
4 teaspoons freshly grated Parmesan cheese

Preheat large skillet or griddle over medium-high heat. With a spoon, gently scrape out the dark inside of the mushroom caps, making sure not to break them. Add oil to the pan and place mushrooms top side down in the pan, and season with salt and pepper. Cook mushrooms over medium-high heat for about 5 minutes per side, until they are tender, juicy, and dark brown. Set the mushrooms aside on a plate, top side down. Cook the Canadian bacon in the same pan, 30 seconds per side, until slightly golden brown. Place one piece on top of each mushroom. For the poached eggs, bring water in a saucepan to almost boiling then lower the heat until it is no longer boiling, and stir in vinegar. Crack each egg into its own small ramekin or cup, making sure not to break the yolk. Place the cup near the surface of the hot water and gently drop each egg into the water. With a spoon, nudge the egg whites closer to the yolk. This will help the egg whites hold together. Turn off the heat, and cover. Let sit for 4 minutes, until the egg whites are cooked. Remove the eggs from the water and place one on top of Canadian bacon in each mushroom cap. Top each mushroom with 1 teaspoon of pesto and 1 teaspoon of Parmesan cheese.

Curried Butternut Squash and Potato Latkes
Serves 7

3 cups shredded peeled butternut squash (about ¾ lb)
3 cups shredded peeled russet potato (about ¾ lb)
4 tablespoons chopped fresh cilantro
½ teaspoon salt
¼ teaspoon ground black pepper
2 teaspoons Wildtree Curried Garlic Blend
 6 tablespoons all purpose flour
1 large egg
¼ cup Wildtree Natural Grapeseed Oil

Combine squash and potato in a colander; drain 30 minutes, pressing occasionally with the back of a spoon until barely moist. Combine potato mixture, cilantro, salt, pepper, Curried Garlic, flour, and egg in a large bowl and toss well. Heat a large skillet over medium-high heat. Add 4 teaspoons of Grapeseed Oil to the pan; swirl to coat. Working in batches of 5 latkes, spoon ¼ cup of the potato mixture loosely into a dry measuring cup. Pour mixture into pan, and flatten slightly. Sauté 4 minutes on each side or until golden brown and thoroughly cooked. Remove latkes from pan; keep warm. Repeat with remaining oil and potato mixture.
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Baked Eggs Florentine
Serves 4

4 large beefsteak tomatoes
1 teaspoon Wildtree Adobo Seasoning Blend
½ cup frozen chopped spinach, thawed and drained
1 teaspoon Wildtree Roasted Garlic Grapeseed Oil
½ tablespoon Wildtree Hot Chili Pepper & Garlic Blend
¼ cup feta, crumbled
5 large eggs
¼ teaspoon salt
Freshly ground black pepper, to taste

Preheat oven to 350º F. Cut a ½-inch slice off the top stem end of each tomato. Scoop out the inside seeds and membranes with a spoon, making sure not to go through the flesh. Place tomatoes in a 9-inch baking dish and sprinkle evenly with Adobo. In a small bowl, toss spinach with Grapeseed Oil, Hot Chili Pepper & Garlic Blend, and feta, and spoon mixture in equal amounts into each tomato cup. In a medium bowl, whisk the eggs with salt and pepper until combined. Pour evenly over spinach. Bake tomatoes until eggs are set, about 45-50 minutes.

Curry Chicken & Rice

Curry Chicken & Rice
1 lb. Boneless Chicken Breast or Thighs - cut into bite size pieces
1/4 cup flour
1/4 tsp. Salt
2 teaspoons Wildtree Curried Garlic Blend
3 tablespoons Butter Grapeseed Oil

2 carrots, peeled and sliced into coins
1 yellow or sweet onion sliced
1/4 cup raisins
1 cup rice

3 cups chicken broth

 Mix flour, salt & curry blend in a gallon size zip bag. Add chicken and coat with flour mixture. Set aside. Heat Grapeseed oil in skillet over medium heat. When Oil is hot, add chicken and cook 5 minutes on each side. Remove chicken and saute onions and carrots for 3 minutes or so. Return chicken to skillet with onions. Add raisins, rice & chicken broth. Bring to boil & reduce to low heat for 45 minutes or until rice is cooked through. Cook's Note ~ You can add 2 cups broth & 1 cup coconut milk for a different flavor.

Honey Mustard Chicken with Crispy Onions

I must pay homage to one of my family's favorite meals! They love it because it's delicious. I love it because it's quick, easy and healthful! Sadly, the main ingredient is about to be discontinued...I will be buying a case!!!!

Honey Mustard Chicken with Crunchy Onions

4 boneless, skinless chicken breasts

1 cup Wildtree Honey Mustard Vinaigrette

1/2 can Durkee Fried Onions

Place the chicken breasts in an oven proof dish, pour sauce over them and bake in a preheated 350 degree oven for 15 minutes. Pour the onions on top and continue baking until the chicken is thoroughly cooked. Serve over rice with garlic sauteed kale, spinach or chard.

And here's a variation on my recipe...

Curried Honey Mustard Chicken
2 T butter, melted
 2/3 cup Wildtree Honey Mustard
1 TBSP Wildtree Curried Garlic Blend
3 chicken breasts, cut into half or thirds
 pinch of ground cayenne pepper (optional)

In a medium bowl combine melted butter, honey mustard, curry powder and optional cayenne. Mix well with a whisk. Place chicken breasts in a baking dish coated with cooking spray and pour honey mustard mixture over chicken. Cover and place in refrigerator. Marinate 4 hours or overnight. Preheat oven to 375. Remove dish from refrigerator and bake, covered, for 10 minutes. Remove cover and bake about 10 minutes more, until chicken is cooked through. Serve over rice with steamed broccoli.