Finally... Pork Stew... and a new Pute!
I am writing my post from my wireless keyboard that is not attached (!) to my new imac. This is crazy. I've never had my own computer before, at least not my own NEW computer - what a thing. My imac is smokin'. Wireless mouse, wireless keyboard, it's fast, I'll now be able to skype using live camera... the list goes on. Ok, I'd love to give you all the specs but I don't actually remember what they are, nor do I care. It's fierce and I'm ecstatic! (and broke)
Speaking of fierce, this pork stew is da bomb! It's been quite a week for me. I'm still not fully recovered from my chaperoning stint and had to fly right back into a busy week of work. Didn't have time to properly get groceries and have been wingin' it like mad. (I definitely need some Yoga in my life this weekend).
So, pork tenderloin was in the freezer and it was time to get creative. I've adapted this recipe from Canadian Living magazine. The original called for Lamb which I didn't have. I did have Lima beans but I think that in a pinch white kidney or even navy beans would work. I also added some of my beloved smoked paprika as well. I love how adaptable this recipe is though, you could use beef chuck, lamb, pork even goat would work well. The stew will also take some different spice combinations and become a completely different dish. The result though is always comforting and satisfying.
Lima Bean and Lamb (Pork Tenderloin in this case) Stew
adapted from Canadian Living
(serves a bus but is easily halved)
3 lbs boneless leg of lamb
1 onion, chopped
1 rib of celery, chopped
3 cloves of garlic, minced or crushed
3 cups of something leafy and green (spinach, chard - you get the picture) cut small and thin
1/2 tsp each salt, cumin, coriander, smoked paprika and ginger
1/4 tsp each turmeric, cinnamon, ground cardamom
dash of pepper
pinch of saffron, cayenne, ground cloves
1 cup of bean liquid or broth
1 can whole or diced tomatoes
2 strip of lemon rind (optional)
3 cups Lima beans (about 2 cans)
fresh parsley (I also used fresh chives and fresh oregano - from the garden!!!)
Cut the meat into 1 - 1.5 inch cubes. Heat a large Dutch oven and add some oil once heated. Saute the onion, celery and garlic until the onion is transparent. Add in the meat and brown with the veggies. Once browned add the beans and mix well.
Add in the spices and mix well. Once mixed add the tomato and bean liquid. Add in the fresh herbs and throw in the lemon rind and let the mixture simmer for at least half an hour.
Serve over couscous or rice (ok, I know that I should use brown here people but I'm having some issues with the fam not liking the brown rice!!!)
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About Me
- Wanda Thorne
- St Michael's Choir School is celebrating it's 75th anniversary year of service to St Michael's Cathedral. Part of the school celebration is a trip to Italy where our boys from Grades 5 - 12 will be performing and celebrating Mass. This blog will be chronicling our adventures. Wanda Thorne is the Vocal Coach at St Michael's Choir School. Gerard Lewis is the Grade 7/8 Homeroom teacher at the Choir School.
About Me
- Wanda Thorne
- St Michael's Choir School is celebrating it's 75th anniversary year of service to St Michael's Cathedral. Part of the school celebration is a trip to Italy where our boys from Grades 5 - 12 will be performing and celebrating Mass. This blog will be chronicling our adventures. Wanda Thorne is the Vocal Coach at St Michael's Choir School. Gerard Lewis is the Grade 7/8 Homeroom teacher at the Choir School.
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