Well, since we're all sort of isolated at home right now, thought I might update the blog with our favorite recipes from our December 2019 cook (which should run out the end of this month.
1). Kung Pao Chicken (https://thewoksoflife.com/kung-pao-chicken/)
So, it is always amazing when you use authentic spices...how much better a familiar dish can be! The Sichuan pepper powder really makes this dish. I find myself now searching for recipes that use this spice. When we make this to freeze, we mix it together with the rice, although we have also done rice frozen into muffin tins for individual portions, too. Best tip on the peanuts is to either: 1) freeze the dish and add the peanuts to the Ziploc afterwards to keep them from getting soggy, or 2) don't use raw peanuts and just keep them on hand to add as you reheat.
2). Irish Lamb Stew with Guinness (https://www.cookingcurries.com/irish-lamb-stew-guinness/)
There are a couple of things that puts this recipe on our recipe list every few cooks. One is that the fire-roasted diced tomatoes add a nice kick (but not too much) to this hearty stew. The other is that we frequently buy a half or a whole lamb, and you can use the "strange" cuts for the meat for this one (e.g., rib plates, etc.). We are not fans of very thin soups, but even this thin broth packs such a punch that we don't end up skimping on the stock like we do for some recipes. Oh yeah, and if you make your own lamb stock, it is even more delicious! The Guinness adds a nice acid punch.
Reheating this one is a breeze. Everything stays nice and most, and nothing really overheats or breaks down on the reheat.
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