Pizza is a good excuse to use up the swiss chard in the freezer.
The sugar snap and snow peas were tasty while they lasted.
Lamb stew, Kurdish style
In a pressure cooker, layer lamb, onions, 4-5 handfuls of chunked rhubarb, salt, pepper, 1-2 tsp Penzey's Turkish Seasoning or any other middle eastern seasoning blend. (The rhubarb makes a suitable substitute for sumac which is very difficult to find in the US unless there is a specialty store nearby.) Pour in 1 cup water. Top with potatoes cut in big chunks, sprinkle a little more salt over the top. Lock the pressure cooker and cook for 40-50 minutes on high pressure. The flavor is a bit like the tart style of dolmas except without the hours spent stuffing cabbage leaves, onions, tomatoes, grape leaves, oriental eggplant, etc. If you don't want the fiber content of rhubarb, substitute 1 cup rhubarb juice for the whole rhubarb.
Hungry now?
That pizza is incredible looking!
ReplyDeleteThanks, it was tasty.
DeleteThat reminds me, I need to do a drive in the country to the cheese factory. We're almost out of mozzarella balls. The cheese factory makes them from what they clean out of the auger after they are done extruding string cheese. It has a really strong grain structure after spending all that time going round and round in the auger. The nice thing about mozzarella is it freezes pretty well.
It should be a nice drive, especially with the new tires on the car. This time all tires with the word "touring" or "high gas mileage" in the name were eliminated from the choices. That left me with only two models. The tire store said one was no longer available in that size; the choice was made for me. So far the new Goodyear Eagle Sport tires have really good traction. It should be interesting to see how they work in the winter and how long they last.