sudanese yogurt and tahini dip

2/3 cup tahini
2/3 cup plain yogurt
1 large clove of garlic (mince and then add a sprinkle of salt and mush with the back of the knife to form more of a paste)
juice of 1.5 lemons (they were very juicy, probably around 1/3 cup)
salt/pepper to taste

Mix the garlic and tahini together and then stir in the yogurt and lemon juice in batches. Add more lemon juice if the tahini seems overwhelming (it should be a very spreadable dip, not a thick paste). Add salt/pepper to taste

adapted from recipezaar.com

quick gumbo

1 can diced tomatoes
1/4 of a large onion (diced)
1 carrot (sliced thin)
1/2 of a green pepper (diced)
1 tbsp olive oil
1 tbsp butter
2 tbsp flour
1 tbsp cajun seasoning
1 large clove garlic (minced)
1/4 lb chorizo (the dried spanish kind, sliced thin)
1/4 lb cooked chicken
1/4 lb diced ham
*next time add 1 can of beans
3/4 cup dry white rice

Saute onion in olive oil and butter until translucent ~3-4 mins, add garlic and flour, cook ~1 min. Add diced tomatoes and another half can of water, add carrots, cajun powder, chorizo and pepper and bring to a simmer. Simmer while rice cooks ~15 mins, then add in the chicken and ham, heat through and serve with rice.

sweet potato fries

1 large sweet potato (or maybe it's a yam, I dunno)
1-2 tbsp olive oil
1 tsp koser salt (it has bigger salt crystals)
few shakes of freshly crushed pepper

Rinse the sweet potato and scrub lightly (I like it w/skin on), slice into 1/4 inch thick medallions. Toss with the olive oil, salt and pepper and bake at 400 until crisp (turn them once) ~30 mins

oatmeal cinnamon fig almond muffins

1 cup flour
1 cup quick cooking oats
1 cup milk
3 tsp baking powder
1/2 tsp cinnamon
1 egg
4 tbsp butter (melted)
1/3 cup dried figs (chopped)
1/3 cup almonds (chopped)

Combine oats and milk and let sit while chopping the figs/almonds. Then add flour, baking powder, egg, cinnamon and butter to oats and mix well. Add figs and almonds and spoon into muffin cups. Bake at 350 ~20 mins until golden.

cheddar cheese soup

(adapted from swiss cheese soup recipe #355)

3/4 cup stock
3/4 cup water
1/4 cup white wine
1 tbsp butter
1/4 of a large onion (diced small)
2 large cloves garlic (minced)
3 tbsp flour
1/4 cup cheddar cheese

Saute flour in dry pan until it browns, the remove toasted flour to a separate bowl. Meanwhile add butter to sauce pan, add onion and garlic and saute until onion is translucent ~4 mins. Add toasted flour, mix, and add in stock, water and wine. Simmer ~25 mins. Stir in cheese and serve

cheese souffle

this made 4 10oz and 4 4oz souffles
3 tbsp flour
3 tbsp butter
pinch cayanne
1 cup shredded chedder cheese
1 cup milk
4 eggs (separate yolks and whites)

Grease the ramekins and set aside. Preheat oven to 350. Whip the egg whites until stiff peaks form and set aside. Melt butter in a sauce pan over low heat, wisk in flour, when smooth gradually add milk and and let bubble 1-2 mins until thickened. Stir in cheese until melted and remove from heat. Add a little of the mixture to the egg yolks and then add the egg mixture into the cheese/milk mixture. Mix well and then fold in the egg whites. Pour into the ramekins and bake 20 mins. Remove and serve immediately.

note-the big and small ramekins all cooked evenly, so no need to change cooking time for different sizes.

recipe adapted from allrecipes.com

lamb loin

1 lamb loin (this was ~2 inches thick, had a bone but not the handle, kinda like a T-bone steak, but a lot smaller)
salt/pepper/olive oil
dab of butter

Preheat oven to 350. Heat a cast iron skillet really hot, let lamb come to room temp (~45 mins on the counter), coat with oil, salt and pepper. Sear top, bottom and each side ~2 mins each end. Place a dab of butter on top and place in the oven.

I cooked it about 12 mins but turns out my thermometer skills suck and it was ~160F. Next time probably ~5 mins to get a temp of ~130F.

Subji was an excellent side dish (see best of dinner recipes)