Lamb and Halloumi Pizza

This is a nice change from the regular pizza.  If you can't find Halloumi cheese Feta is a good substitute.  I used fresh lemon thyme and orange mint from my garden to give a slight citrus flavour to the recipe but any thyme and mint will work.  This is the first time I used ground sumac and was warned by the cashier at the bulk food store that I might not like it.  I must say that I did enjoy it.  I have been using more Middle Eastern spices lately though so perhaps I am a bit more adventurous with my spices than most.  I based this recipe from a Food and Drink original but have made a few changes to suit my palate.

1 tbsp minced fresh thyme
1 tbsp toasted almonds, chopped finely
1 tsp ground sumac
2 tbsp olive oil, divided
450 g lean ground lamb
2 Naan Bread
1 cup crumbled halloumi
1/4 cup fresh torn mint

1. Preheat oven to 450F.
2. In a bowl, combine thyme, almonds and sumac until well blended.  Set aside.
3. In a large skillet, heat 1 tbsp of the olive oil over medium high heat.  Brown lamb breaking up with the back of a spoon, until no longer pink.  Stir in spices.
4. Place Naan Bread on a rimmed baking sheet.  Spread lamb mixture evenly over lavash.  Sprinkle with halloumi.  Bake in the centre of the preheated oven until Naan Bread starts to brown and halloumi melts slightly, about 15 minutes.
5. Drizzle with remaining olive oil and top with fresh mint leaves.

Elegant Rolled Lasagna with Veal and Cheese

Preparation Time:  40 minutes
Cooking Time:  20 minutes
Bking time:  55 minutes
Makes:  8 to 12 servings

12 lasagna noodles, about 1/2 (500g) pkg (not oven-ready noodles)
1 tbsp olive oil
1 lb (500g) lean ground veal or ground chicken
2 crushed garlic cloves
3 tbsp butter
4 shallots, finely chopped, or 2 crushed garlic cloves
1/3 cup all purpose flour
1 cup dry white wine
3 cups half and half cream
1 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp freshly ground nutmeg
1 cup freshly grated Parmesan cheese
475 g container ricotta cheese
2 cups spaghetti or pasta sauce
1 cup grated mozzarella or mild provolone cheese

1. Preheat oven to 350F.  To cook lasagna noodles, place a large pot of salted water over high heat. When boiling, add noodles and cook, uncovered, stirring occasionally, until al dente.  Check recommended cooking times on package, noodles usually take about 12 to 14 minutes.  Drain noodles and immediately rinse under cold water.  Lay drained wet pasta in a single layer on a piece of waxed paper.  Cover with another piece of waxed paper and let stand at room temperature.
2. Meanwhile, heat oil in large frying pan set over medium high heat.  Crumble in meat and sprinkle with garlic.  Saute just until meat loses its pink colour, about 5 minutes.  Stir often with a fork to keep meat separated.  Remove from heat and set aside.
3. To make cream sauce, melt butter in a large saucepan set over medium heat.  Add shallots and cook, stirring often, until soft, about 2 minutes.  Add flour and stir constantly until mixture bubbles, about 2 minutes.  Then gradually stir in wine, cream, salt, pepper and nutmeg.  Stir frequently until mixture thickens and boils, about 8 minutes.  Remove from heat and stir in 1/2 cup Parmesan.
4. Then, stir ricotta cheese with remaining 1/2 cup Parmesan and 1 cup hot cream sauce until evenly blended.  Mix in cooked veal.  Taste and add more salt, pepper and nutmeg, if you wish.  Spread spaghetti sauce in bottom of a 9 x 13 inch baking dish.  Spread each noodle with about 1/3 cup meat and cheese mixture.  Roll up and place noodle rolls, seam side down, in baking dish.  Repeat with remaining noodles.  If any veal mixture remains, dab over top of rolls in dish.  Rolls will not completely fill dish.
5. Pour cream sauce over pasta rolls.  Sprinkle with mozzarella cheese.  Bake, uncovered, in centre of preheated oven until rolls are hot and cheese is golden, about 55 minutes.  Serve with a tossed green salad.

Thai Meatballs in Peanut Sauce

I have tried lots of recipes that have a peanut sauce but this is the first one that I liked.  The lime juice brings a tang to an otherwise very sweet sauce.

1 1/4 lb (550 g) ground chicken, turkey or beef
1/2 cup dry bread crumbs
1/4 cup chopped green onions
1/4 cup chopped cilantro
1 egg
1 clove garlic, minced
1 tbsp soy sauce
1 tbsp minced or grated fresh ginger root
1/4 tsp red pepper flakes (optional)

Sauce
1 cup chicken broth
1/3 cup lime juice
1/4 cup soy sauce
2 tbsp smooth peanut butter
2 tbsp cornstarch

1. Preheat the oven to 375F.  Grease a cookie sheet or baking pan.
2. In a large bowl combine the ground meat, bread crumbs, green onions, cilantro, egg, garlic, soy sauce, ginger and red pepper flakes.  Mix well until the ingredients are evenly combined.
3. With wet hands *or with plastic gloves), roll the meat mixture into 1 in diameter balls.  Arrange on the prepared cookie sheet, leaving a little room between them so they brown evenly.  Place meatballs in the oven and bake, turning over once, for 30 to 35 minutes.  They should be cooked through and very lightly browned. 
4. While the meatballs are baking, combine chicken broth, lime juice, soy sauce, peanut butter and cornstarch in a blender (or with a whisk or hand blender).  Transfer to a medium sized saucepan and place over medium heat.  Cook, stirring until the sauce boils and begins to thicken.  Add the baked meatballs, reduce the heat to low and cook, stirring very gently for 5 to 10 minutes or until the meatballs are lightly glazed with sauce.  Serve immediately with plain steamed rice or noodles.