Rachael Ray Nutrish Naturally Delish Wet Dog Dog Food, Savory Lamb Stew Recipe, 8-Ounce Tub (Pack of 8) Reviews
Rachael Ray Nutrish Naturally Delish Wet Dog Dog Food, Savory Lamb Stew Recipe, 8-Ounce Tub (Pack of 8)
- Savory Lamb StewTender morsels of lamb mixed with carrots, spinach and brown rice make for a great-tasting classic stew
- A natural, healthy recipe made with simple ingredients
- No corn, no wheat, no soy
- No artificial flavors, colors or artificial preservatives
- Fortified with essential vitamins and minerals for 100% complete and balanced nutrition for dogs of all life stages
crab cake recipe eBay auctions you should keep an eye on:
One Cent Penny Super Amazing Crab Cake Sliders Food Recipe Auction
$0.24 (0 Bids)
End Date: Monday Jan-20-2014 19:07:52 PST
Bid now | Add to watch list
The Best Crab Cakes Ever .99 Recipe
End Date: Saturday Feb-15-2014 13:30:20 PST
Buy It Now for only: $0.99
Buy It Now | Add to watch list
Warming Irish comfort food: A delicious Shepherd's Pie recipe
Shepherd's pie, or cottage pie, as it's known in Britain, is believed to have existed since around 1791, when potatoes became an available, affordable crop to the poor. This dish was a perfect way to stretch leftover roasted meat. Originally, the pie …
Read more on IrishCentral
Food-o-File: Mettle GM Daniel Brooks stakes a new claim at Papi Tino's old …
Longtime San Antonio and Austin hospitality professional Daniel Brooks (Vespaio, Mettle) has left his position as general manager at Mettle to begin creating Licha's Cantina (1306 E. Sixth) in the cottage that was formerly home to Papi Tino's. His …
Read more on Austin Chronicle
Right, so this is my third healthy post in a row … You’re probably wondering, ” Hey where’s the cake baking, cookie making, dessert devouring Kajal we know ?” Ha … I’m here don’t worry … but a girls got … Readmore +
Unfussy French Food
Hunkering down, deep within the thick folds of a well-worn comforter that has served its time for over a decade of hard winters, even that soft fortress can’t block out all of the invading icy air. Slipping in through the cracks, falling like the snow itself and covering everything in an invisible weight, there are few ways to fight off this attack. Drawn to warmth like a moth to light, inevitably, I find myself standing in the kitchen, blankets cast aside, in search of something to thaw me from within.
I know, I know, yet another post about being cold! I promise I’ll stop complaining from here on out, but the truth of the matter is that winter is here and there has never been a better time for a seriously robust, restorative stew. Ironically enough, this particular red wine-soaked play on the classic French Boeuf en Daube started life as little more than photography fodder way back in the revitalizing, sunlit days of spring. Searching desperately through the archives for this soothing stew, a rich and hearty melange of savory mushroom essence, salty olives, and gentle spices, I found that the formula was mysteriously missing in action. How could it have been withheld for all this time? To tease that image and not share a recipe is downright cruel, and for that terribly oversight, I’m very sorry!
Plenty of “beefy” stews exist out there, so this is far from ground-breaking material, but trust me: This is the last recipe you’ll ever need. Simply prepared, easily frozen and saved for later, and of course, that complex, intensely savory flavor that can only come from layers of quality ingredients, care, and time. This is what comfort tastes like, steamy enough to cut through any deep chill.
Non-Boeuf en Daube
2 Cups TVP Chunks or Soy Curls
3 Tablespoons Olive Oil
1 Large Yellow Onion, Finely Diced
5 – 6 Cloves Garlic, Finely Minced
1 Cup Peeled and Diced Carrots
3/4 Cup Pitted Kalamata Olives
1 14-Ounce Can Fire-Roasted, Diced Tomatoes
1/4 Cup Dried Porcini Mushrooms, Finely Chopped
4 – 5 Sprigs Fresh Thyme
3 Small Bay Leaves
1 Cup Dry Red Wine
1 Cup Mushroom Broth
2 Tablespoons Soy Sauce
1 Tablespoon Date Molasses
1/4 Teaspoon Ground Cinnamon
Pinch Ground Nutmeg
1/4 Teaspoon Liquid Smoke
Salt and Pepper, to taste
Cooked Rice or Pasta, to Serve (Optional)
Bring enough water to cover the TVP or soy curls (about 2 1/2 – 3 cups) to a boil and let stand for 30 minutes. Once your protein of choice has fully rehydrated, drain the excess liquid thoroughly and set aside.
Coat the bottom of a large pot with the oil and set on the stove over medium heat. Add in the onions and garlic when the oil begins shimmering, and saute for 4 – 5 minutes until golden brown. Introduce the carrots and olives next, cooking for another 3 minutes or so before incorporating the diced tomatoes, including the liquid they’re packed in, and dried mushrooms. Give the mixture a good stir and it come up to a steady simmer.
Go ahead and add in all of the remaining ingredients at this point and reduce the heat to low or medium low, keeping the stew at a very gentle simmer. Continue cooking until the carrots are meltingly tender and the liquid has significantly reduced. This could take anywhere from 2 – 3 hours, so be patient! The resulting nuanced depth of flavor cannot be rushed.
Remove the bay leaves and sprigs of thyme right before serving. Ladle over your favorite starch for maximum enjoyment.
Makes 6 – 8 Servings