General kitchen advice

Buy Local Food : It’s easy to take locally abundant foods for granted when they’re in season, but you can enjoy many locally produced foods out of season by stocking up. Storing big baskets of hazelnuts (in the Northwest) or pecans (in the Southeast) will come naturally if you start thinking like a squirrel. Look for foods that keep well, such as nuts, honey, winter squash and sweet potatoes and stock up.

Oven Tips : If you don't have one, consider buying a self-cleaning oven. They use less energy for normal cooking because of higher insulation levels. They also save on your rubber glove and cleanser purchases! However, if you use the self-cleaning feature more than once a month, you'll end up using more energy than you saved. When you clean the oven, do it right after cooking to take advantage of residual heat.

Buy Local Food : The most local food of all comes from your own garden. Plant a new garden, enlarge the one you already have, or extend your growing season by using row covers and cloches.

Stoba(Goat/Lamb with Peppers)

	Category	Lamb Recipes
	Views	14
	Ratings	0

Ingredients And Procedures

3 Habanero (6 Jalapeno) chiles

-stems removed, chopped 1 Small bell pepper, chopped

2 lb Boneless lamb (goat) cut

-into 2" cubes 2 T Vegetable oil

2 Medium onions, chopped

4 Cloves garlic, chopped

1/2 c Chopped celery

1 t Finely chopped fresh ginger

2 Medium tomatoes, peeled and

-chopped 3 T Lime juice

1 t Ground cumin

1 t Ground allspice

1 T Vinegar

1 Large cucumber, peel, chop

1/4 c Pitted green olives

1 T Capers

Brown the meat in oil; remove and drain. Add the onions, garlic, celery, ginger, chiles, and bell pepper to the pan and saute until the onions are soft. Combine the meat, onion mixture, tomatoes, lime juice, cumin, allspice and cover with water. Simmer the mixture until the meat is very tender and starts to fall apart, about 1 1/2 hours, adding more water if needed. Add vinegar, cucumber, olives and capers and simmer another 15 minutes. Heat Index ?

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<h1>Stoba(Goat/Lamb with Peppers)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>3 Habanero (6 Jalapeno) chiles <P>-stems removed, chopped 1 Small bell pepper, chopped <P>2 lb Boneless lamb (goat) cut <P>-into 2" cubes 2 T Vegetable oil <P>2 Medium onions, chopped <P>4 Cloves garlic, chopped <P>1/2 c Chopped celery <P>1 t Finely chopped fresh ginger <P>2 Medium tomatoes, peeled and <P>-chopped 3 T Lime juice <P>1 t Ground cumin <P>1 t Ground allspice <P>1 T Vinegar <P>1 Large cucumber, peel, chop <P>1/4 c Pitted green olives <P>1 T Capers <P><P>Brown the meat in oil; remove and drain. Add the onions, garlic, celery, ginger, chiles, and bell pepper to the pan and saute until the onions are soft. Combine the meat, onion mixture, tomatoes, lime juice, cumin, allspice and cover with water. Simmer the mixture until the meat is very tender and starts to fall apart, about 1 1/2 hours, adding more water if needed. Add vinegar, cucumber, olives and capers and simmer another 15 minutes. Heat Index ? <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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