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Preview: Comments on: Season of Soups: Recipe: Lamb Stew

Comments on: Season of Soups: Recipe: Lamb Stew

Use the ingredients you have on hand to make delicious dishes.

Last Build Date: Wed, 25 Nov 2015 00:24:46 +0000


By: The Leftover Queen

Mon, 04 Feb 2008 03:10:27 +0000

YAY! I am so glad you like it Windy! Check out my World Nutella Day post - is it adpated from another one of Gina's recipes!

By: Windy

Sat, 02 Feb 2008 16:23:09 +0000

Such an easy and, no doubt, tasty stew. That reminds me to make some more stew before the Winter is gone. BTW, I've received the Dolce Italiano Cookbook and would like to say thank you once again. I will need to do some baking and blog about it in future! :)

By: The Leftover Queen

Fri, 01 Feb 2008 16:37:16 +0000

Thanks Kevin! I adore those spices. Thanks Courtney! You know me gotta change it up! Thanks Cakelaw! Emiline, Sumac is a BEAUTIFUL purple color, but it has a citrus flavor. That is the closest thing I can compare it to. It is astringent and really brings life to and brightens up hearty dishes and meats, but also is great on salads, like Fattoush. Well good weather is one of the perks of living in the Sunshine State! Nuria - the big big green leaves are swiss chard and beet greens. There is a combo of those two AND spinach in this stew. Good calcium! Hi Ivy! Really, no lamb for you either? Thank you, I can't wait to see what you come up with!!!

By: Ivy

Fri, 01 Feb 2008 08:56:56 +0000

That's a wonderful stew but I'll skip the lamb as well and prefer some beef. Jenn it's wonderful how you've made such a wonderful meal just with what you had at home. You have inspired me. I must go and check my pantry and refrigerator to see what I can do with my leftovers.

By: núria

Fri, 01 Feb 2008 08:19:05 +0000

Oh Jenn, I love stews!!! Yours looks really comforting and veggies are the best! I wonder, however, how do you call the big green leaves one? Is that a chard or spinach?

By: Emiline

Fri, 01 Feb 2008 06:16:36 +0000

It does look delicious! I think you did a fabulous job with the leftovers. I've never had sumac. I'm wondering what it tastes like. You're lucky you get to take walks. It's freeeezing outside.

By: Cakelaw

Fri, 01 Feb 2008 04:52:09 +0000

Yummo - this lamb stew looks amazing Jenn.

By: courtney

Fri, 01 Feb 2008 01:38:43 +0000

Now thats one tasty use of leftovers! Very exotic.

By: Kevin

Fri, 01 Feb 2008 00:54:28 +0000

That lamb stew looks tasty. I like the sound of using the Sumac and Za’atar in it.

By: The Leftover Queen

Thu, 31 Jan 2008 21:38:24 +0000

Hi Deborah! Yeah, it is kinda my they say. Hi Sowjanya, Yeah I love this recipe - all the fod groups in each bite. It is nice and hearty. Good stuff. I love lamb too. Thanks Judy! Hey Peter, I love Arabic food - it is in close running with Greek :) Actually, I find there are quite a lot of similarities, just different spices and such. Za'atar is great - it is wonderful mixed with olive oil as a dip for bread. YUM! Hi Sylvia, well you my friend can skip the za'atar if you like! But just you ;) Lilian, I use Lebanese. It is a mostly thyme based za'atar, with sesame coming in second. Sumac is the last on the list - and I love that stuff, so I usually go a little crazy with it! LOL! Thanks Jen! I think it would go great with any meat you have on hand - it is very versatile that way - hence the clean out your fridge deal.

By: Jen in MI

Thu, 31 Jan 2008 20:40:41 +0000

This looks lovely, Jenn! I'm not a big lamb person, though - do you think it would work well with beef?

By: Lilian

Thu, 31 Jan 2008 20:25:24 +0000

Jenn, what kind of za'atar did you use? (Do you make your own mixture?) I recently came across four different varieties--Lebanese, Jordanian, Aleppo/Syrian, and Israeli--at Kalustyan's in New York City. Evidently, za'atar mixtures are as varied as curry/garam masala mixtures. That is, in some, sumac is the dominant spice, whereas it isn't included at all in others. Since you list sumac separately in your recipe, I assume your za'atar didn't have much of it.