Clam Chowder

A delicious, traditional, cream based chowder, this recipe calls for the standard chowder ingredients: onion, celery, potatoes, diced carrots, clams, and cream. A little red wine vinegar is added before serving for extra flavor.

Ingredients :
• 3 (6.5 ounce) cans minced clams
• 1 cup minced onion
• 1 cup diced celery
• 2 cups cubed potatoes
• 1 cup diced carrots
• ¾ cup butter
• ¾ cup all-purpose flour
• 1 quart half-and-half cream
• 2 tablespoons red wine vinegar
• 1 1/2 teaspoons salt
• ground black pepper to taste

Directions :
1. Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender.
2. Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.
3. Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.

To 8 servings

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Lamb Chops Curry

This is a delicious and healthier version of lamb curry, as it does not contain any coconut milk or cow’s milk. Yoghurt can be added when you’re about to finish cooking the dish to give it additional tanginess, resulting in a mix of spicy and sour flavours.

Ingredients :
• 1 kg lamb meat
• 4 green chillies
• 4 red chillies
• 4 tomatoes
• 4 limes
• 3 tablespoons meat curry power
• 5 cups water
• 4 tablespoons vegetable oil
• 1-1 ½ teaspoons salt
• 2 ½ tablespoons tomato puree
• ¼ cup yoghurt, optional

Spice paste:
• 2 large onions, peeled
• 2 slices ginger
• 3 cloves garlic

Directions :
1. Pound or grind ginger, onions and garlic till fine.
2. Cut lamb into bite-sized pieces.
3. Slit the green and red chillies down the centre without slitting the whole way through, keeping the chillies still whole.
4. Cut tomatoes into wedges. Cut limes and squeeze out the juice. Keep aside.
5. Mix the curry powder with about ¼ cup water to make a paste.
6. Heat a wok or a claypot and add the oil. When it is hot, add the curry paste and stir-fry for 4-5 minutes over medium heat till oil exudes and mixture is aromatic.
7. Add the meat and stir-fry well.
8. Add lime juice, salt, tomatoes, tomato puree and remaining water and cook for 30 minutes or more, till the gravy is slightly thick and the lamb is nearly tender. Add the chillies and simmer gently till the chillies are broken up, the lamb is very tender by then.

For 4-6 servings

Lemon Muffins Glazed

Melt in your mouth lemony-goodness! These muffins are LEMONY, but delicious! If you prefer, use less lemon juice for the glaze and substitute equal amount of milk for glaze. Or, simply forgo the glaze but this really adds to the overall taste. Also, you may use 24 mini-muffin tins, bake only 10-12 minutes.

Ingredients :
• 1/3 cup milk
• ¼ cup vegetable oil
• 2/3 cup nonfat lemon yogurt
• 1 egg
• 1 ¾ cups all-purpose flour
• ¼ cup white sugar
• 2 tablespoons poppy seeds
• 1 tablespoon lemon zest
• ¼ teaspoon lemon extract
• 2 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup confectioners' sugar
• 2 ½ teaspoons lemon juice

Directions :
1. Preheat oven to 400°F (205°C). Grease the bottoms only of 12 muffin cups.
2. Beat the milk, oil, lemon yogurt and egg together. Stir in the flour, white sugar, poppy seeds, lemon zest, lemon oil, baking powder, baking soda and salt. Mix until just combined. Divide batter evenly between muffin cups.
3. Bake at 400°F (205°C). For 16 to 18 minutes or until golden brown. Drizzle with glaze immediately and let cool on rocks.
4. To Make Glaze : Stir the confectioners' sugar with the lemon juice and mix until smooth and of drizzling consistency. Add drops of milk if thinning is necessary.

For 12 muffins

Amount Per Serving Calories : Calories: 173 | Total Fat: 6g | Cholesterol: 18mg