Transferring Recipes to Cook With Honey

Hello, Folks!

I wanted to let everyone know that I will not be posting on this blog any more.  I'll be transferring the files to my other food blog at Cook With Honey. I want to thank everyone for being so patient with my posting on this blog, but my work, as well as posting on my regular blog at Walking Between the Grapevines  has just taken over so much of my time that I can't give Our Roots in Food enough of my time. 

Like I mentioned, all of the recipes will be transferred and re-posted at Cook With Honey over the next few weeks. I would love it if you would follow me over there and enjoy the many recipes that will be posted on that blog. I will be including many more recipes to celebrate all of my families heritage: German, Irish, English, Native American, Dutch, Indonesian and even Guamanian dishes - in honour of my oldest son's birthplace.

Oudoe,
Ingrid

Irish Stew

Being half Irish, I can't let a winter's eve go by without posting a nice Irish Stew recipe.  I found this one over in Allrecipes and can't wait to try it.

Ingredients:

• 1 tablespoon and 1 teaspoon olive oil
• 2-3/4 pounds boneless lamb shoulder, cut into 1 1/2 inch pieces
• 3/4 teaspoon salt
• freshly ground black pepper to taste
• 1-1/4 large onion, sliced
• 2-3/4 carrots, peeled and cut into large chunks
• 1-1/4 parsnip, peeled and cut into large chunks (optional)
• 5-1/3 cups water, or as needed
• 4 large potatoes, peeled and quartered
• 1 tablespoon and 1 teaspoon chopped fresh rosemary (optional)
• 1-1/3 cups coarsely chopped leeks
• chopped fresh parsley for garnish (optional)

Directions:

1. Heat oil over medium heat in a large stockpot or Dutch oven. Add lamb pieces and cook, stirring gently, until evenly browned. Season with salt and pepper.
2. Add the onion, carrots, and parsnips and cook gently alongside the meat for a few minutes. Stir in the water. Cover and bring to a boil before turning the heat down to low. Simmer for 1 hour or longer, depending on the cut of meat you used and if it is tender yet.
3. Stir in potatoes, and simmer for 15 to 20 minutes, before adding leeks and rosemary. Continue to simmer uncovered, until potatoes are tender but still whole. Serve piping hot in bowls garnished with fresh parsley.

Serves 8.