guinness lamb stew

Guinness Lamb Stew | A Nutritionist Eats

St. Patrick’s Day recipes aren’t complete without some Guinness, am I right?

And it turns out to be a pretty versatile ingredient, as evidenced by desserts like Irish Car Bomb Cupcakes.

Guinness Lamb Stew |  A Nutritionist Eats

My Guinness recipe – Guinness lamb stew – came from a hybrid of lamb stew and shepards pie. Ground lamb is combined with a few vegetables, guinness (obviously!) and thickened with a “roux” of sorts that doesn’t even require a separate pan. And instead of adding potatoes to the stew, I served the stew ON mashed potatoes. Because in my opinion, mashed potatoes > potatoes. And wait, there’s more. I topped it all with some irish cheddar and green onions.

Guinness Lamb Stew | A Nutritionist Eats

My red-headed, Irish husband was in heaven. And I was too, there is something so satisfying about comfort food and this stew…is the definition of comfort food. Ohhhhh my guinness. It really is the perfect way to celebrate St. Patrick’s Day.

If you can’t find ground lamb (or it’s too expensive) just use ground beef. It won’t be the same, but it will be just as tasty. (And it’s the type of recipe that is great made a day or two in advance.) Sláinte!

nutrition facts: 689 calories, 36 grams of fat, 35 grams of protein, 43 g carbohydrates, 5 g fiber

Guinness Lamb Stew

by Emily Dingmann

Prep Time: 15 minutes

Cook Time: 3 hours

Keywords: soup/stew entree fall winter

 

Ingredients (6 servings)

  • 4 Tbsp butter
  • 1 lb ground lamb
  • 2 medium onions, peeled and quartered (about 3 cups)
  • 1 lb carrots peeled and cut into 1 inch pieces (about 3 cups)
  • 5 cloves garlic, roughly chopped
  • 3 Tbsp flour
  • 30 oz Guinness stout (about 5 cups)
  • 15 oz can of french onion soup (about 2 cups)
  • salt, pepper & red pepper flakes
  • 6 servings mashed potatoes
  • 1 1/4 cup shredded irish cheddar
  • sliced green onions

Instructions

Heat a large pot over medium heat.

Melt 1 Tbsp butter and add lamb to pot. Cook until brown, about 5-10 minutes.

Add onions, carrots and garlic to pot.

Sprinkle flour and add remaining 3 Tbsp of butter to meat and vegetable mixture.

Stir all ingredients until combined.

Add guinness and soup and bring to a boil.

Turn heat down to low and let lightly simmer for 2 1/2 hours, stirring occasionally.

Taste and season with salt, pepper and red pepper flakes.

Spoon stew over mashed potatoes and top with shredded cheese and green onion.

*Best if made a day ahead of time!

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roasted red pepper & feta dip

Roasted Red Pepper & Feta Dip | A Nutritionist Eats

One of the unfortunate side effects of being a “food blogger” is that I rarely make the same recipes over and over again. Even if there are recipes that I love, I’m on a constant quest to try new foods and recipes, and test recipes of my own before they show up here.

So I’m making a conscious effort to go back through some of these favorite recipes. It’s been way too long since many of them have touched our plates.

Even though this very recipe was one of the first on this site (though I think it’s better written this time!) I don’t remember the last time I made it. Which is ridiculous because I LOVED this dip. It was one of my standard appetizers that I made on a regular basis when I was getting into cooking. And it’s wonderful.

Roasted Red Pepper Feta Dip | A Nutritionist Eats

Feta cheese is combined with cream cheese and roasted red peppers. It’s ridiculously simple but so tasty. Aren’t the best things in life?

You can serve it with pita crackers (or any crackers really), in sandwiches or wraps. If you are anything like me, you’ll  want to eat it on everything! I also like to serve it with a few kalamata olives on the side…because I love them and they obviously go great with feta cheese.

Roasted Red Pepper Feta Dip | A Nutritionist Eats

I hope you love this dip as much as I do!

Roasted Red Pepper Feta Dip

by Emily Dingmann

Prep Time: 10 minutes

 

Ingredients (about 2 cups)

  • 8 oz reduced-fat cream cheese
  • 8 oz block of feta cheese
  • 8 oz roasted red peppers (dry weight)
  • optional: kalamata olives

Instructions

In a processor, pulse together cream cheese and feta cheese.

Add red peppers to food processor and pulse until combined.

(I prefer mine a little chunky!)

Top with kalmata olives if desired. Serve with pita bread or crackers.

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classic caesar salad dressing

traditional caesar salad dressing | a nutritionist eats

Let’s start off 2014 with a salad (and kale!), shall we?

Lately I’ve been all about making food the way it was intended.

Cookies? Need white flour and white sugar.

Mushroom lasagna? Requires homemade béchamel.

traditional caesar salad dressing | a nutritionist eats

And caesar salad? A dressing with egg yolks* and anchovies.

(Kale is always allowed in my world.)

Real caesar salad dressing must have egg yolks and it must have anchovies. There are no ifs, ands or buts about it!

traditional caesar salad dressing | a nutritionist eats

The egg yolks emulsify the dressing and give it richness. The anchovies give it the umami flavor that we all love in caesar salad dressing. Both totally necessary.

While the caesar dressing isn’t light, this version is so bright and flavorful that  you don’t need much parmesan cheese or croutons to finish it off. To make it a complete meal, top the salad with grilled chicken breast or salmon. You’re going to love it!

Classic Caesar Salad Dressing

by Emily Dingmann

Prep Time: 10 minutes

Keywords: salad entree side

 

Ingredients (about 1 cup)

    For the Dressing

    • 1 clove of garlic
    • 1 Tbsp anchovy paste
    • pinch of salt
    • 2 egg yolks
    • 4 Tbsp lemon juice
    • 1 tsp dijon mustard
    • 1/4 cup oil (blend of olive and canola)
    • salt & pepper

    For the Salad

    • thinly sliced romaine
    • thinly sliced kale (if desired)
    • shredded parmesan
    • croutons

    Instructions

    For the Dressing

    Mash garlic, anchovy and salt into a paste with a knife blade. Put in a medium size bowl.

    Whisk in egg yolks, lemon juice and mustard.

    While constantly whisking, add in oil, drop-by-drop until glossy.

    Salt and pepper to taste.

    For the Salad

    Toss lettuce with dressing and top with shredded parmesan and croutons.

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    traditional caesar salad dressing | a nutritionist eats

    *Consuming raw eggs may increase your risk of foodborne illness, especially if you have a medical condition.

     

    simple & sophisticated appetizers

    Appetizers are, by far, my favorite thing in the world.

    If I invite you over? We’re having lots of appetizers. (I think I’ve only hosted two actual sit-down dinners).

    If I offer to bring something over to you? It’s always appetizers.

    When I eat out, I always choose appetizers over dessert. And often, I order a bunch of appetizers instead of an entree.

    So, you get the point, right? I. love. appetizers.

    And this time of year, it seems there’s endless opportunities for appetizers.  Whooooowooo!

    But as much as I love spending time in the kitchen, it’s important to have an arsenal of recipes that can be made ahead of time, don’t require cooking and can sit out at room temperature. These are some of my favorites!

     simple & sophisticated appetizers | a nutritionist eats

    Links: prosciutto wrapped figs | wine bar nut mix | warm olives with rosemary, garlic & lemon |beet-pickled deviled eggs | smoked salmon with potato chips and lemon crème fraîche | parmesan shards (cut chunks of high-quality parmesan)

    What are you making this holiday season?