Post Tagged with: "lamb"

Turkish Bamya Stew

Turkish Bamya Stew

Serves: 4

Time: 1.5 hrs

Freezes: Yes

Reheats: Yes

Kid Friendly Tasks: Picking Veggies

So I have this pen pal who lives in Germany and we both love to garden. Well, strictly speaking I loved to garden past tense as it’s been several years since I’ve actually gotten to grown anything. Something, something three kids, something. Anyway, one year we decided to trade seeds (legally I have a small seed lot permit from the USDA) and from America, among other things I decided to send her okra seeds. These were totally a new thing to her and she was stumped what to do with them once they grew like weeds for her. So I sent her a bunch of recipes. I sent my FAVORITE okra recipe ever (and I love okra, especially fried) Johnny Marzetti. (Anyone from Ohio is immediately nodding their head, others are probably like what?), a recipe for gumbo, deep fried okra and this lovely Turkish stew recipe just to show you can be different.

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Lamb Pulao

Lamb Pulao

Serves: 4-6

Time: 1 hr

Freezes: Yes

Reheats: Yes

Kid Friendly Tasks: Rice mixer

Despite the spices listed, it’s actually not at all a spicy dish. It’s sort of a cross between Russian plov and a more Middle Eastern plov. You can sub in chicken for the lamb, but lamb is definitely the traditional meat for the dish. I like the fact that you can reheat it or freeze it as well. It makes a ton and goes amazingly with either green salad or pickled veggies

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Lazy Cabbage Rolls

Lazy Cabbage Rolls

Serves: 4-6

Time: 2 hrs

Freezes: Yes

Reheats: Yes

Kid Friendly Tasks: Mixing

This past weekend was the first for cabbages at the market (mine are starting to head up at home as well, yea!) and they were two dollars for a massive cabbage. Also my favorite vendor had ground lamb for sale at last and I really prefer ground lamb to ground beef in a lot of recipes. (think karnyarik or musaka, both lamb and eggplant delights) I had to get both. Then I was faced with the challenge of what to make. I remembered again my Russian friends and their many recipes for “lazy” cabbage rolls and decided that was far and away the way to go. Instead of steaming off each individual leaf of the cabbage I used my mandolin to shred the cabbage head coarsely. Then I layered cabbage, filling, more cabbage and tomatoes. Excellent and so much faster to make. Also, because the cabbage was mixed in my children were forced to eat it vs their usual method of peeling off the cabbage and only eating filling. Damn I’m sneaky.

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