Lamb Shashlik, Eggplant Stuffed Peppers, Pesto Pasta with Tuna, Tortilla Soup

Lamb Shashlik
Shashlik is a Turko-Russian word related to shish -- as in shish kebab (which are ground, molded meatballs on sticks)  Basically shashlik is pieces of marinated meat, and occasionally vegetables, grilled on skewers and served in various ways. Shashlik are ubiquitous throughout Central Asia and the Middle East all along the ancient Silk Road caravan route.

Holly learned to like them when she was on a student-work program in Kazakhstan several years ago.    She came home to help celebrate her Grandma's birthday. the other day, and I made shashlik for her as her first night back dinner.  

Shashlik is all about the marinade -- different places, different ingredients.  At the Kyz-Zhibek restaurant in Kyzylorda, Kazakhstan that means:

1/2 Onion, sliced and sautéd
2 cloves Garlic, chopped
1 Shallot, chopped
1/2 cup Pomegranate Juice
Olive oil for brushing
pinch of Cayenne Pepper
1/4 tsp ground Nutmeg

Meat for the skewers.  I used 4 nice lamb loin chops since I was only making a couple skewers. 

I trimmed the fat from the chops and cut the meat away from the bone into "bite sized" pieces.  I added the meat, diced shallot, minced garlic and spices to a glass container and then poured over all the pomegranate juice to cover; put the lid on and shook it to combine and coat everything.  Set it in the fridge overnight to marinate -- 8-12 hrs.

The next day I threaded the meat on metal skewers and broiled/roasted them for about 15e minutes to get them cooked to perfection as you can see above.  I also skewered assorted veggies (peppers, onion, zucchini) and grilled them as well...

Spicy Eggplant Stuffed Bell Peppers
This is a really good vegetarian take on a hamburger-and-rice classic.

1 Eggplant
1 can no-salt-added diced Tomatoes
2 cloves Garlic, minced
1 Tbsp + 1 tsp Italian Seasoning – We like Everything Italiantm from Olde Thompson Spices
1 can Chickpeas, rinsed and drained (1 cup)
1 cup finely chopped Onion
3 cloves Garlic, chopped
4 Bell Peppers (and color, but we like red or yellow)

Preheat the oven to 400°F.

Slice the eggplant 3/4” thick and lay out on a baking sheet. Broil about 10 minutes per side until cooked but firm. Cool until easy to handle.

Turn oven to Bake at 375°F.

Meanwhile, put all of liquid and half of the canned tomatoes into bottom of a 3-qt baking dish and stir in 2 tsp tsp of seasoning, and mix well. Put the rest of the tomatoes in a bowl.

Peel and coarsely chop the eggplant. Add the eggplant, chickpeas, onion, and garlic to the bowl with tomatoes. Stir in the remaining seasoning.

Cut the tops off the peppers and set aside; remove the seeds and membranes. Spoon the eggplant mixture into peppers. Place peppers in the baking dish.

Bake 30 minutes. Place tops on peppers; bake 30 minutes more or until peppers are tender and tops start to brown. Serve warm or at room temperature with pan sauce on the side:

Pesto Pasta with Tuna
Tuna with pasta?   Yep, those wacky Italians will try anything, and they do love their fish!  Surprisingly, this does not taste of tuna or fishy at all.  I asked Sally to tell me what was in the dish and all she could identify was mushrooms and pesto.  Winner, winner, pasta dinner!

Long Pasta for two 
12 thick Mushroom slices
Onion, sliced thin
Italian Seasoning to taste
1 can Albacore Tuna, drained and flaked
1/2 cup Pesto
Pine Nuts - toasted in a dry skillet
Parmesan to taste

Cook the pasta al dente.   I used Pasta Partner's brand Butternut Squash Linquine. 

Very nice texture and taste, although it takes longer to cook than the package suggests.

While that's going on... In a skillet, saute the onion and mushrooms until the onion goes translucent.  Add the flaked tuna and seasoning, and cook together another couple minutes.  Add the pesto and turn the heat off.  Toss to combine. 

Drain the pasta and toss it in the skillet with everything else and fold to combine.  Plate and serve with toasted pine nuts and Parmesan to taste.

Chicken Tortilla Soup
I asked Holly if there was a dish she'd been craving which I could make for her, and she replied "Tortilla Soup".  And here it is/was!  There are a dozen or more recipes for Chicken  Tortilla Soup.  What I liked about this one is that the chicken was easily cooked apart from the rest of the soup, making the liquid a vegetarian dish, and the chicken a "topping" along with cheese, tortilla strips and other goodies.

1 Onion, diced
2 Tbsp minced Garlic
1 Ancho Chili diced
6 cups low-sodium Chicken Broth (I used Vegetable Base powder and water)
1 can fire-roasted diced Tomatoes
1 can White Hominy including the liquid
1-2 boneless, skinless Chicken Breasts
1-2 Tbsp Taco Seasoning – from a packet
3 Limes – 2 juiced, and 1 cut into wedges for garnish
1 cup chopped Cilantro (optional)
2 8-inch White Corn Tortillas
1 cup shredded Monterey cheese

In your soup pot heat a splash of vegetable oil, add the onion and cook a minute or so until soft. Add the garlic and diced chili pepper, and cook for another minute.

Pour in the broth, tomatoes and hominy and bring to a boil. Reduce heat to a simmer and add the chicken. (If making this for a 'mixed' family of vegetarians and carnivores, simmer or microwave the chicken separately. Cook the chicken for 20 to 25 minutes.

"Fry"  the tortillas in a hot, dry, skillet a few seconds until they start to brown and bubble.  Flip and repeat.  Cut into 1/4" wide strips and reserve.

Once chicken is cooked remove and cool enough to shred it and set it aside.

Add lime juice and cilantro (if using) to the pot.   To serve, ladle the broth into bowls and garnish with lime wedges, tortilla strips, cheese, chicken, even avocado if you choose.