We have been AWOL a lot lately. Between floods and travel we have been on sensory overload. I hope you are still checking in a lot and keeping us on your minds. We need all of you for the energy boost you give us each day. Namaste, The Queen Cronista….
Irish Lamb Stew
4 Slices Bacon, Chopped
2 Pounds Cubed Lamb Stew Meat
Sea Salt And Ground Black Pepper To Taste
2 Stalks Celery, Chopped
1 Red Onion, Chopped
4 Cloves Garlic, Chopped
2 Tablespoons Chopped Fresh Rosemary
1 Tablespoon Chopped Fresh Thyme
1 Tablespoon Chopped Fresh Oregano
1 (12 Fluid Ounce) Can Or Bottle Irish Stout Beer; Divided
1 (14.5 Ounce) Can Fire-Roasted Diced Tomatoes, With Juice
4 Cups Beef Stock, Or As Needed
1 Cup Couscous Prepared
1 Pound Small Red Potatoes, Cubed
4 Carrots, Sliced
1 Rutabaga, Peeled And Cubed
1 (10 Ounce) Package Sliced Fresh Cremini Mushrooms
3 Tablespoons All-Purpose Flour, Or As Needed
Place the chopped bacon in a large pot over medium heat, and cook, stirring often, until the bacon is browned and crisp, about 10 minutes. Remove the bacon with a slotted spoon, leaving the drippings in the pot, and set aside.
Sprinkle the lamb with salt and black pepper, and brown the meat well over medium heat in several batches in the bacon drippings. Do not crowd the pan or lamb won’t brown. Set the lamb aside. Stir the celery, chopped carrot, red onion, garlic, rosemary, thyme, and oregano into the bacon drippings, and cook and stir until the onion is softened and translucent, about 5 minutes. Pour almost all the stout beer into the pan, but reserve about 1/4 cup in a small bowl and set aside. Bring the mixture to a boil, and cook until the stout beer has reduced by about half, about 10 minutes. Scrape up and dissolve any brown flavor bits in the bottom of the pot into the liquid.
Stir the bacon and cooked lamb meat back into the stew; mix in the fire-roasted tomatoes with their juice, and pour in enough beef stock to cover. Bring the mixture to a boil, reduce heat to a simmer, and cook for 1 hour and 45 minutes. Mix in the pearl barley, and simmer 15 minutes more. Stir in red potatoes, sliced carrots, rutabaga, and mushrooms, and simmer until the potatoes are tender, about 30 minutes.
To thicken the stew, whisk flour into the reserved 1/4 cup of stout beer until smooth; stir the mixture into the stew, and simmer until thickened, about 5 minutes. Serve with sour dough or Texas toast.
Sweet Potato Muffins Dessert Or Breakfast
1 1/2 Cups Packed Brown Sugar
1/2 Cup Canola Oil
1 Teaspoon Vanilla Extract
2 Cups All-Purpose Flour
2 Teaspoons Baking Powder
2 Teaspoons Ground Cinnamon
1 Teaspoon Freshly Grated Nutmeg
1/2 Teaspoon Ground Allspice
1/2 Teaspoon Salt
4 Cups Canned Shredded Sweet Potato
1/2 Cup Raisins (Optional)
1 Cup Chopped Walnuts
Preheat the oven to 350 degrees F (175 degrees C). Grease muffin tins to hold 12 muffins.
Whisk together brown sugar, oil, vanilla and eggs in a small bowl.
Mix together the flour, baking powder, spices, salt, and grated sweet potatoes in a large bowl. Make a well in the center, and pour in the egg mixture. Stir the egg mixture, gradually incorporating it with the flour mixture. Stir in the raisins and walnuts
Spoon the batter into the tins. I like to fill each tin to the rim to make a large cap. Bake the muffins for 25 to 30 minutes or until a toothpick inserted into the middle comes out clean. Take the muffins out of the oven and run a paring knife carefully around each muffin, then invert the pan, and knock one edge against your work surface to release the muffins. Serve the muffins right away. Whip Cream or Vanilla Ice cream on side for desserts.