Ingredients:

• 2 lbs green beans
• 2 onions, chopped
• 2 lbs. lamb (cut 1″)
• 1 teaspoon salt
• 1/4 cup butter
• 4 cloves of garlic, crushed
• 2 tomatoes, sliced
• 1/4 teaspoon pepper

How to Make Lamb and Green Bean Stew

Wash and cut beans. Melt butter in pan and fry onion, and garlic gently. Add lamb and brown on all sides. Then add tomato, salt, pepper and green beans. Cover with warm water half way and allow to simmer for 1(1/2) hours until lamb is tender and gravy has thickened.

Photo by SunnyByrd via Allrecipes.com

Ingredients:

• 2 egg yolks
• 1/2 tsp grated lemon rind
• 4 egg whites
• 2 tbsp sugar
• 1 tbsp vanilla
• 1 tbsp flour
• 1 pinch salt
• Icing sugar

How to Make Vanilla Souffle

Preheat oven to 350. Break egg yolks in mixing bowl. With a fork, stir in vanilla and lemon peeling. Sprinkle flour over egg yolk. In another bowl beat egg whites with pinch of salt until they cling to beater. Add sugar and beat until stiff. Fold into egg yolk mixture and bake in well-greased baking pan for about 12 minutes. Sprinkle with icing sugar and serve.

Chicken and Okra Stew Recipe – Try this hearty stew!

Ingredients:

• 4 teaspoons canola oil, divided
• 2 pounds skinless, boneless chicken thighs, quartered
• 1 habanero pepper
• 1 1/2 cups chopped green bell pepper
• 1 cup finely chopped onion
• 2/3 cup finely chopped celery
• 2 1/2 cups chopped plum tomato
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh oregano
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1/8 teaspoon ground cloves
• 1 (14-ounce) can fat-free, less-sodium chicken broth
• 1 pound fresh okra pods, cut into 1-inch pieces

How to Make Chicken and Okra Stew:

Heat 2 teaspoons oil in a Dutch oven over medium-high heat. Add half of chicken to pan; cook 6 minutes, browning on all sides. Remove chicken from pan. Add remaining chicken to pan; cook 6 minutes, browning on all sides. Remove chicken from pan.

Cut habanero in half. Seed one half of pepper, and leave seeds in other half. Mince both pepper halves. Add remaining 2 teaspoons oil to pan; swirl to coat. Add minced habanero, bell pepper, onion, and celery; sauté 5 minutes or until tender, stirring occasionally. Add tomato; cook 3 minutes or until tomato softens. Add parsley and next 5 ingredients (through broth); bring to a boil. Return chicken to pan; cover, reduce heat, and simmer 10 minutes. Add okra; cover and simmer 15 minutes or until okra is just tender.

Bruce Weinstein and Mark Scarbrough, Cooking Light, MAY 2010 – Photo: Kwaku Alston; Styling: Kevin Crafts