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$4.55 per serving
1 likes
Ready in 2 hours and 35 minutes
Spoonacular Score: 86% 
The recipe Slow Braised Red Wine Lamb Stew with Moroccan Spices can be made in roughly 2 hours and 35 minutes. This recipe serves 4. Watching your figure? This dairy free recipe has 587 calories, 42g of protein, and 15g of fat per serving. For $4.55 per serving, this recipe covers 52% of your daily requirements of vitamins and minerals. Head to the store and pick up canned tomatoes, seasoning, garlic, and a few other things to make it today. 1 person found this recipe to be flavorful and satisfying. It works well as a rather expensive main course for Autumn. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 87%. This score is super. If you like this recipe, you might also like recipes such as Red Wine Braised Lamb Shanks, Red Wine Braised Lamb Shanks, and Red Wine Braised Leg Of Lamb.
Stew on the menu? Try pairing with Cabernet Sauvignon, Chablis, and Malbec. Full-bodied red wines like malbec and cabernet sauvignon are the perfect accompaniment for beef stew. Fish stew probably calls for a white wine, such as chablis. The Cameron Hughes Lot 601 Cabernet Sauvignon with a 5 out of 5 star rating seems like a good match. It costs about 33 dollars per bottle.
Starts with dusty plum notes, pretty acacia flower, and cherry/blackcurrant/blackberry fruit. With just a little bit of air, it blooms a gorgeous perfume of sweet, spicy florals, rich plum, and electric cherry and blackcurrant notes all riding a gravelly spine. Absolutely gorgeous and notable for its bright, well defined fruit. On the palate it's densely textured, yet juicy and energetic with chocolatey plum, cherry, blackcurrant and black pepper notes suavely fleshed out in a long, sweeping finish that foretells of much more to come
» Get this wine on Amazon.com
Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit
Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.
Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).
You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.
Be conscious of your choice of cooking oils. Some studies have shown that vegetable oils like safflower oil, sunflower oil, and canola oil might actually contribute to heart disease. Olive oil is a good alternative for low temperature cooking, while coconut oil is a recent favorite for high temperature cooking. Do your research!
If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.
You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.
Store potatoes and sweet potatoes in a cool, dark place, and never put them in the refrigerator. At cold temperatures, the starch in potatoes is turned into sugar, affecting their flavor. For more information about selecting and storing potatoes, check out this lesson about potatoes in the academy.
Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.
To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.
According to the Non-GMO Project, about 90% of the canola oil in the United States is made from genetically modified rapeseed, so if this issue is important to you be sure to buy certified organic or certified GMO-free canola oil!
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