Publicado em 11 de mar
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RECIPES
Baked oats: https://feelgoodfoodie.net/recipe/baked-oats/
*Note* I have used this recipe multiple times (it's great). I add a couple pieces of frozen fruit (peaches/strawberries) for extra flavor and have found that I typically need to extend the cook time to 30-35 minutes @ 350 degrees.
Lamb Stew: I use the recipe linked below for reference but use lamb shoulder (from our local butcher shop) in place of beef and alter it slightly.
Original recipe: https://www.allrecipes.com/recipe/25678/beef-stew-vi
My adapted recipe:
Cut 2 lbs of meat (lamb/beef/pork) into large cubes.
Add 1 Tablespoon olive oil + meat to a large pot and cook over medium heat until meat is brown (a few minutes, stirring or turning meat as needed).
Add 5-6 crumbled cubes beef or vegetable bouillon (or 5-6 teaspoons of bouillon paste) and 5-6 cups of water to pot with meat and stir. Use 1 bouillon cube/teaspoon per cup of water, depending on how much broth you like in your stew.
Add 1 teaspoon each of rosemary, parsley and ground black pepper to the pot.
Bring to a boil, then reduce heat, cover and simmer for 1 hour, stirring once or twice.
While cooking - chop 1 onion, peel & cube 3 russet potatoes, and cut 4 carrots (peeling optional) + 4 stalks of celery both into 1 inch pieces.
Stir potatoes, carrots, celery, and onion into the pot.
In a small bowl dissolve 2 teaspoons arrowroot powder or cornstarch in 2 teaspoons cold water and then stir into stew.
Cover and simmer 1 hour more.
Delicious by itself or with homemade biscuits.
