Photo by Howard F. Schwartz, Colorado State University, Bugwood.org (via Wikimedia Commons) CC BY 3.0 When I was a child, my mother would serve green lima beans as a vegetable on the side of the plate, and I would leave them for last because I hated them so. But dried lima beans are not the… Continue reading Lima Bean Soup
Tag: leeks
Winter Soup (Helen Nearing)
½ cup barley, soaked overnight in 4 cups cold water2 tablespoons butter or oil2 stalks celery, chopped2 carrots, diced2 potatoes, peeled and cubed2 onions, chopped2 leeks, sliceda handful of tender kale leaves, chopped¼ cup butter or sour creampinch of nutmeg Cook the barley in water till tender, for about 1 hour. Meanwhile, heat the 2… Continue reading Winter Soup (Helen Nearing)
Southern Lamb Stew
Also see North African Lamb Stew (6 servings) 4 pounds lamb riblets or breast of lamb, cut into serving-sized pieces12 small white onions, peeled3 large sweet potatoes, pared and cut into 1" pieces1 leek, washed and sliced2 cups water1 tablespoon salt1 tablespoon Worcestershire sauce1 teaspoon dried rosemary, crumbled¼ cup flour1/3 cup waterfresh mint, chopped (optional)… Continue reading Southern Lamb Stew
Kasha Paprikash and My Certificate in Yiddishkeit
If you don’t know what kasha is, it is buckwheat kernels roasted to a rich dark brown. People eat it for breakfast, cooked like oatmeal, or for dinner, cooked into something like pilaf. My mom learned to cook it from one of her best friends and made it for us every once in a while.… Continue reading Kasha Paprikash and My Certificate in Yiddishkeit
Recipes out of the Blond Box 