A recipe of kibbeh uses three pounds of meat, so it takes us a few meals to get through a tray. Today I made a couple of vegetable dishes to go with it. I thawed some lamb curry soup, which has a little meat and vegetable in it, to use in cooking vegetables. One is a mix of white and yellow turnips cooked in lamb curry soup, with onions, bacon, and bay, and some cider vinegar to finish. The other is carrots, also cooked in the same soup, and seasoned with some ginger and cayenne.
Tonight for dinner I ate leftover shrimp gravy and polenta for the third night in a row, and that is not a complaint. To go with them I had some leftovers from breakfast, pictured above, of what we call “turnips and friends.” Here’s how I make it. Continue reading
I would have eaten this three times today but restrained myself to two. Now it seems I have leftover shrimp gravy and polenta for tomorrow’s breakfast. Tonight we had this with a mix of white and yellow turnips that I braised in venison stock and olive oil. Continue reading