Recipe Repository

Ingredients:
2 lbs lamb* shoulder, cut into 1″ cubes
4-5 large potatoes, blemishes removed but not all the skin, cut into 1″ cubes
2 large onions, cut into bite-sized chunks
24 ounces organic beef broth
12 oz. dark beer (Guinness, as always, is preferable)
8 ounces water (approximately)
1 Tbsp. brown mustard
2 Tbsp. red wine vinegar

2-3 Tsp. kosher or sea salt
1 Tsp. dried oregano
1 Tsp. dried sage
1 Tsp. dried coriander
1 Tsp. dried cumin
1-2 bay leaves

Instructions:
This recipe is designed to work in a crockpot, but can easily be modified by browning the lamb meat and onions if one wanted to use a stew pot.

Combine the cubed lamb meat, onions, potatoes and carrots into the crockpot. Add dry herbs and seasonings and then the beef broth. Add water until all of the ingredients are covered. Stir. Add the mustard and red wine vinegar.

As I said, this stew is designed to be cooked in a crockpot, so be sure to start it the night before on low or first thing in the morning on high. If peas are your thing, add a packet of cooked or thawed peas about an hour before you anticipate the meal to be complete. Stew is done when the potatoes are cooked through.

* We use the delicious lamb raised by Marian White of Land & Lamb.

This is a veggie variation on a favorite soup of ours, and another excuse to make cornbread to go with it. Inspired by Jamie Oliver. Serves 4-6.

Ingredients
4 medium red potatoes (about 1 lb), washed and cut into 1/2-inch cubes
4 cups vegetable broth (low sodium or salt-free)
4 small leeks (small ones are more tender)
1 14 oz can chickpeas, rinsed and drained
1 Tbsp. olive oil
1 tsp. dry thyme
2 tsp. freshly ground black pepper
1/2 cup grated parmesan or romano cheese

Preparation
To prepare the leeks, cut off the green leaves and about half of the pale green stalk. Keeping the root bottom intact, slice the leek in half from the trimmed end. Open the stalk and rinse thoroughly under running water to remove sand. Then finely slice the leek, discarding the root cap at the bottom.

In a soup pot, saute the leeks in olive oil over medium heat until tender (about 8 minutes). Then add the thyme, pepper, vegetable broth, and potatoes. Simmer until the potatoes are completely cooked, about 15-20 minutes. Add the chickpeas when the potatoes are soft.

Next, decide what consistency of soup you want. You can serve it as-is for a chunky soup, or puree half of it using a puree wand or food processor, or do what I do which is puree all of it for a smoother, thicker consistency. When you are satisfied with the texture, stir in the parmesan cheese and serve immediately.

This recipe is adapted from one found in the Willams-Sonoma catalog. The quality of the soup depends a great deal on the quality of the faux sausage used. Of course, carnivores are welcome to use andouille sausage if they prefer. This soup is a great winter warmer, and can be served with the remaining wine from the recipe or a crisp hoppy IPA. Fresh garlic bread makes a nice accompanying side. Serves 6-8.

Ingredients
1 cup dry white wine
2 Tbs. olive oil
1 lb veggie sausage (Tofurky brand Kielbasa sausage)
1 small yellow onion, diced
2 celery stalks, diced (optional)
1 carrot, peeled and diced
1 leek, diced (white portion only)
2 garlic cloves, minced
1 tsp. minced fresh thyme (dried can be substituted, but only if add at the end)
6 cups vegetable broth (warmed)
1 cup water (warmed)
2 cups white beans (drained)
4 ounces Swiss chard, leaves cup into 1/2″ strips
Salt and fresh-ground pepper (to taste)
Grated Parmigiano-Reggiano cheese.

Preparation
In a small saucepan, over medium heat, boil the white wine until reduced to 1/2 cup (7-10 minutes).

In a soup pot, over medium heat, warm the olive oil, and brown the sausage for about 3 minutes on each side (more if using real meat). Let the sausage cool; cut diagonally into 1/2″ slices and set aside.

In the same pot, over medium-low heat,cook the onion, celery, carrot and leek until soft (about 10 minutes). Add garlic and thyme (only if using the fresh stuff!) and cook for 2 minutes. Add the reduced wine, vegetable broth and water and simmer on medium-high heat for about 15-20 minutes. Add the sausage, beans and Swiss chard and cook until the chard wilts (5-8 minutes). Season with salt and fresh-ground black pepper.

Ladle soup into bowls and garnish with grated Parmigiano-Reggiano cheese.

Normally I am not a box-of-this, can-of-that type of cook, but sometimes you hit upon a shortcut that is truly tasty and healthy. I hope you enjoy this as much and Rick and I have. Serves 4-6.

Ingredients
1 box Fantastic Foods “Instant Black Bean” mix
[This is essentially refried beans that have been dehydrated. It comes with some spices already mixed in, so you can use it for dip, as a veggie filling for tostadas, etc. I found it in my local health-food oriented grocery store but some major chains are starting to carry the Fantastic Foods line now.]

1 medium onion, diced
1 large carrot, diced
4-5 large cloves garlic, roughly chopped
3 scallions, thinly sliced (white parts and about 5 inches of green parts)
1 14oz. can diced tomatos (fire-roasted preferred)
1 Tbsp. chile powder
2 tsp. ground cumin
2 bay leaves
1/4 cup fresh cilantro, roughly chopped
2 Tbsp. olive oil
1/2 teaspoon salt (or to taste)
4-6 cups hot water

Optional Toppings
sour cream
salsa (smoked jalapeno is a nice match)
chopped cilantro
sliced scallions
your favorite hot sauce

Preparation
In a soup pot, saute the onions, garlic and carrot in the oil until the vegetables are tender, about 5 minutes. Add the tomatoes, scallions, chile powder and ground cumin, and cook for another minute. Next, pour in 4 cups of hot water, toss in the bay leaves, and sprinkle in the box of bean mix. Stir thoroughly so that the beans get completely rehydrated in the water (no clumps).

It will take about 8 minutes for the beans to soak up the water and start to thicken the soup. If it starts getting too thick, add a little more water. Taste the soup and add some salt if you wish. Continue cooking for at least 15 minutes over low heat, to give the flavors a chance to combine. Wait until just before serving before you add the cilantro; you don’t want to overcook the fresh herbs. Serve with any of the optional toppings and fresh cornbread.

Unlike most paprikashes or goulashes this dish has no meat in it. The dish can be made with the faux meat, or not, with similiar results. Best served with a dark amber, porter or stout brew. Serves 4.

Stew:
1/2 cup sour cream
2 teaspoons all-purpose flour
1/4 teaspoon pepper
1/8 teaspoon salt, or to taste
2 tablespoons vegetable oil
2 cups chopped onions
3 cloves garlic, minced
1 1/2 tablespoons paprika
7 cups quartered mushrooms (fresh crimini mushrooms suggested)
2 cups vegetable broth
1 oz (half a loaf) Gimme Lean Ground Beef style. (optional)

Dumplings:
3 eggs
3/4 cup all-purpose flour
1/3 cup whole wheat flour
2 tablespoons vegetable oil
1 teaspoon salt

Preparation:
1) In a small bowl mix the sour cream, 2 teaspoons flour, the pepper and 1/8 teaspoon salt. Set aside.

2) In a 4-qt saucepan heat 2 tablespoons vegetable oil over medium-high heat. Add the onions and garlic and cook, stirring, until softened (about 2 minutes). Add the faux meat, crushing it to make small crumbles. Add the paprika and stir until absorbed.

3) Add the mushrooms and stir until coated with the paprika mixture. Add the vegetable broth and bring to a boil. Reduce heat and simmer, uncovered, for about 20 minutes.

4) While the mushrooms are cooking, prepare the dumplings. In a medium bowl, beat the eggs and then add both flours, 2 tablespoons oil, and 1 teaspoon salt. Stir until completely combined. Drop the dumplings by rounded teaspoonful into a large pot of boiling water. Let dumplings boil over high heat until they rise to the top of the water. Remove from the pot with a slotted spoon. (Makes 18-24 dumplings.)

5) Add the dumplings to the cooked mushroom mixture. Stir in the sour cream mixture. Cook until heated through and serve.

Variation:
Substitute unflavored yogurt for the sour cream.

This winter favorite is a truely a labor of love. It was created by Rick and Sarah and is based on their respective family recipes. The recipe is quite flexible, and despite the name it can be ready in just under two hours. Though slow-cooking enhances the flavor and we even prefer it as leftovers. The dish ages that well. While the suggested toppings are optional, cornbread is a must! Serves approximately 10 people.

Wet Ingredients:
2 tbs. olive oil
2 medium yellow onion (chopped)
3-4 medium cloves garlic (grated or minced)
2 large red bell peppers (chopped)
15 oz. red kidney beans (cooked)
15 oz. pinto beans (cooked)
15 oz. black beans (cooked)
28 oz. tomatoes (crushed) (”Fire-roasted” suggested)
30 oz. tomatoes (diced)
1 can tomato paste
3 tbs. cayenne pepper sauce
2 tbs. soy sauce
1 medium habanero pepper (pureed)
1 tbs. brown sugar
1 pint (16 oz.) Guinness Draft (substitute stouts or porters)
1 (12-oz.) package textured vegetable protein (TVP) crumbles (Boca brand suggested)
15 oz. whole kernel corn

Dry Ingredients:
1/2 tsp. oregano
1/2 tsp. celery salt
1 tbs. cumin
3 bay leaves
2 tbs. chili powder
1/2 tsp. sea salt
1/8 tsp. crushed black pepper

Suggested Toppings:
Fresh cilantro (chopped)
Fresh spring onions / scallions (chopped)
Fresh mild onions (chopped)
Sharp cheddar cheese (grated)

In a large stock pot combine the olive oil, onions, garlic, and dry ingredients. Simmer on medium heat for 2-3 minutes. Add bell peppers and cook on medium-high heat for 3-5 minutes or until vegetables are tender, adding a small amount of water if necessary.

Add all of the beans, tomatoes and tomato paste. Carefully add the cayenne pepper sauce, soy sauce, and habanero puree. Add the bay leaves, brown sugar, and slowly pour the Guinness into the mixture. Mix thoroughly and reduce heat to medium-low. Allow to simmer slowly for 15 minutes, stirring at least once. Try not to allow the mixture to come to a boil.

Next, add the crumbles and corn and stir slowly and thoroughly. Allow to simmer slowly for 30 minutes, stirring thoroughly every 10 minutes. Taste and adjust seasonings as necessary. Serve with toppings of your choice.