Curried Lentils with Shrimp

The cold weather this week has me craving comfort foods and spicy foods.  Last night I put together a lentil curry with shrimp that was easy and very satisfying.  Unfortunately we didn't take any pics...too busy eating.  Here's the recipe:
8 oz red lentils, rinsed
2 cups chicken broth, heated through
2-3 tbsp butter or olive oil
1 small onion, diced
1 red pepper, diced
3 cloves garlic, minced
2 tbsp red curry paste
2 tbsp red pepper flakes
2-3 tbsp grated fresh ginger
1 can unsweetened coconut milk
2-3 tbsp fish sauce
1/4 to 1/2 cup dry white wine (optional)
12 oz peeled, deveined shrimp-tail off
3 oz chopped cilantro (optional)

In a large saucepan melt butter or heat olive oil over medium heat, then add onion and red pepper and saute for 5-7 minutes until onion is translucent.  Add garlic and cook 2-3 minutes more before adding broth and lentils.  Simmer for about 20 minutes or until lentils are soft.  Add curry paste, pepper flakes, ginger, coconut milk and fish sauce.  Cook about 10 minutes more or until heated through before adding wine, shrimp and cilantro.  Cook about 10-12 minutes or until shrimp are pink, but not tough. 
Serve with garlic french bread to sop up the broth. 
And it's healthy too!

Shepherd's Pie

This recipe uses both ground lamb and ground beef, however you could use just one or the other.  It's a great thing to make with left over mashed potatoes.  This recipe makes a large pan.  If you want a smaller amount, cut ingredients in half and it should be about right for a deep dish pie plate or an 8x8 baking dish.
 Ingredients:
1 lb ground lamb
1 lb ground chuck or ground beef
1 package frozen peas
1 package frozen carrots
1 package frozen pearl onions
3 cups lamb or beef gravy
6 cups mashed potatoes

Preheat oven to 400°
Brown meat in a little oil in a skillet, seasoning with salt and pepper while browning.  While meat is cooking, heat the onions in the microwave for about 5 minutes.  Mix together all the ingredients except potatoes.  Place mixture into greased pan and top with mashed potatoes, spreading the potatoes all over the top until smooth.  Place pan onto sheet pan and bake for 30 minutes at 400°.  Remove from oven and let stand for 10-15 minutes before serving.
Serve with baguette bread for sopping up the extra juice.
Enjoy!

Popovers

Comfort foods...for each of us they include different things.
Growing up we often had popovers and for me they are comfort food. But then again, what custard isn't???
Here's the recipe I use most often from the Moosewood Cookbook:
Custardy Popovers
-crisp and puffy, full of hot air, with a layer of custard on the inside
15 minutes to prepare
35 minutes to bake
makes 12 popovers
375° oven
4 eggs
1 cup unbleached white flour
1 cup milk
1/2 tsp salt
4 Tbsp melted butter
Beat together the eggs and the milk. Add flour and salt. Beat with a fork until mixture is uniform.
Preheat a muffin tin in the oven for 5 minutes. Brush the cups and the top surface generously with melted butter. Fill each muffin hole 2/3 full with batter. Work quickly so the tin stays hot. Place on a cookie sheet in the oven. Bake for 35 minutes without opening the oven. Prick each popover with a fork to let steam escape. (this will help them hold their shape.
Serve immediately with butter and jam (optional).