Showing posts with label From My Kitchen. Show all posts
Showing posts with label From My Kitchen. Show all posts

Thursday, December 20, 2012

Irish Lamb Stew

I buy lamb at least once a month now.  After doing some research I found that 
Australians only sell high quality meat. 

In our area, Costco carries lamb boneless roasts and because lamb is so tender it is easy to cut into smaller chunks and freeze for multiple meals or cut up for recipes like the one I made last night.

It just seemed like the perfect day to make a stew and this Irish Lamb Stew was easy to put together without heading to the store for extra ingredients.
The lamb is what gives this stew its great flavor.  

Here's the recipe!

Irish Lamb Stew

1 1/2 Lbs of sliced bacon, cut into small pieces
 (I ONLY use Applegate bacon because it is not only nitrate free but also their hogs are fed organic feed so no GMO corn!)
4-5 lbs of boneless lamb, cut into 2 inch pieces
1/2 tsp salt
1/2 tsp ground black pepper
1/2 cup all purpose flour 
(I didn't substitute this with almond flour to make it GF but I will probably try that in the near future)
3 cloves of garlic, minced
2 large onions, chopped
1/2 cup water
4 cups of beef stock
(I do not have the ability to get organic beef bones and so I rely on Organic Beef Better Than Bouilion that I purchase from Costco) 
2 tsp white sugar 
(of course I didn't use anything but organic Cane sugar...need you ask?)
6 cups of diced carrots
6 potatoes, cut into bite size pieces
2 tsp of dried thyme
3 bay leaves
1 1/2 cups of dry white wine

Place bacon in a large, deep pot or dutch oven.  Cook over medium high heat until evenly brown.  
Remove bacon from pot.  Add onion and garlic to bacon fat and sauté until golden.

Combine flour, salt, and pepper and then toss with lamb until coated.
Add meat to the pot and brown.  
Remove meat and onion mixture.
Deglaze the pan with 1/2 cup of water.

Add meat and onion mixture back into the pot with bacon pieces, beef stock, and sugar.  cover and simmer for 1 1/2 hours.

Add carrots, onions, potatoes, thyme, bay leaves, and wine to pot.  
Reduce heat and simmer covered for 20 minutes until vegetables are tender.

Please note that stew just gets better and better as it sits on the stovetop.  
Just keep it warm and you will notice it thickening.  
And the flavors are enhanced as it "brews".
This recipe makes twelve nice size bowls of delicious eating.

Hope you enjoy this good-for-a-cold-winter's-night stew.


Friday, November 30, 2012

From My Kitchen

The rain is pouring, the hot cocoa is simmering, and the music is lightly playing in the background.
And, best of all, I am in a blogging kind of mood!

My mind is spinning with all kinds of writing possibilities.

While I was contemplating what to write first I was enjoying a Pumpkin Pie Smoothie that I had made for the family.  
I love to cook (put up with baking) and thought I would share with you some of the delicious foods we have been enjoying.  
I'm not an original sort of Martha Stewart or Ree Drummond here.  
But, I do like to experiment and with our change of diet around here I think that some of you might find some of these recipes useful....and hopefully, good tasting!

 Pumpkin Pie Smoothie

1 cup of kefir or plain yogurt
1/4 cup water
1/2 cup unsweetened pumpkin puree (not pumpkin pie filling)
1/2 medium fresh or frozen banana or 2 pitted dates (we like the dates!)
1/4 cup pumpkin seeds
1/4 cup of walnuts or pecans or almonds
3 1/2 Tbs sweetener of choice (we use maple syrup)
2 tsp pumpkin pie spice (to taste)
1 tsp. pure vanilla extract
1 cup ice cubes (adjust to reach desired consistency)

Place all ingredients in a blender and blend until smooth.

We make our own dairy kefir.  Every other day we blend it up with either organic strawberries or the organic mixed berry bag at Trader Joes.  But, having this option has been wonderful for the autumn/holiday season.  Hmmmm...that gets me thinking.  Maybe an eggnog kefir smoothie for Christmas?  I say yes!

I also roast my own pumpkin.  Yes, it can be a long process but the pumpkins are such a bargain when you cook them up yourself and roast the seeds.  Those seeds are expensive and yet such a great afternoon snack.

By the way, this shake is so stinkin' good for you!
You get the additional probiotics that the kefir adds to the recipe and then you get magnesium, zinc, protein, and Omega 3 oils when you munch on pumpkin seeds.
And, don't forget the vitamin packed pumpkin itself.

You should feel good while drinking this yummy drink.

So, I've set a goal for myself to share with you one recipe that I have successfully experimented on per week.  I promise not to share my flops!

Let me know if you try the above and if you like it!