Tag Archives: stew

Pinto and vegetable stew

19 May

Pinto and vegetable stew

  • Olive oil
  • ½ to 1 c. Carrot, diced
  • ¼ to ½ c. Onion, diced
  • 2 cloves garlic, smashed and minced
  • ½ tsp. Onion powder
  • ½ tsp. Garlic powder
  • ¼ tsp. Paprika (if less spicy, add more)
  • 1 tsp. Cinnamon
  • 1 ½ tsp. Cumin
  • ½ tsp. Coriander seeds crushed
  • 1 can diced tomatoes
  • 1 to 2 Tbs. tomato paste
  • 4 c. pinto beans
  • 1 Tbs. chicken better than bouillon
  • 1 to 2 c. spinach
  • 1 to 2 c. corn
  • sea salt to taste

Cook the onion and carrot in olive oil for ~5min on med-low heat. Add garlic, onion powder, garlic powder, paprika, cinnamon, cumin, and coriander seeds, cook for another minute. Add tomatoes, tomato paste, pinto beans, chicken flavoring. Bring to boil, reduce heat to simmer and cook at least 15 min., can stew longer. Add spinach and corn in ~10 min. before serving. Serve over baked sweet potatoes.

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Ground turkey with vegetables stew

7 May

Ground turkey with vegetables stew

  • 1/2 onion, finely diced
  • 1/4 to 1/2 c. okra, sliced or diced
  • olive oil and butter
  • ~1 tsp. sea salt
  • 1 lb. ground turkey
  • basil, thyme, and oregano
  • 1 medium potato, diced
  • 1/2 c. corn kernels
  • 1/2 c. green beans, chopped
  • 1 3/4 c. cannellini beans, cooked
  • 1 c. diced tomatoes
  • 1 Tbs. water
  • 1 Tbs. tamari sauce

Saute the onion and okra in butter and olive oil. Add 1/2 tsp. sea salt. About 3-5 minutes later, add the turkey and cook until brown. Stir in the potato, corn, and green beans and cook a few minutes to saute. Add the beans and tomatoes, water, and tamari sauce. When food starts to simmer, put heat on low and cover. Let stew 15 to 20 minutes.

Hungarian squash stew

7 Feb

Hungarian squash stew

  • lard
  • butter
  • 4 medium zucchini and/or yellow squash, finely shredded
  • 1/2 onion, finely diced or sliced
  • 1 tsp. sea salt
  • 4 oz. bacon, chopped
  • 1 Tbs. red wine vinegar
  • 1 to 2 tsp. dried dill
  • 2 tsp. paprika
  • ~1/4 c. heavy cream
  • 1 Tbs. potato starch

Saute the squash and onion in a little bit of lard and butter until they begin to soften. Add the bacon and salt, cook about 5 min. Add the vinegar, dill, and paprika. Let stew on low. About 5 to 10 min. before serving, mix the cold heavy cream with the potato starch until creamy smooth. Add to the stew, stir and warm on low.

Stuffed pepper stew

6 Feb

Stuffed pepper stew

  • 1 lb. ground meat (beef, turkey, or bison)
  • 1 to 2 bell peppers (green, red, or orange), chopped
  • 1 c. onion, finely diced
  • 1 tsp. garlic, minced
  • 1 (29 oz.) can diced tomatoes
  • 1 (15 oz.) can tomato sauce
  • 1 (14 oz.) can beef broth (or chicken)
  • 1 Tbs. thyme
  • 1/2 tsp. dried sage
  • 1 bay leaf
  • 1 c. rice or barley (cooked)
  • 1 tsp. sea salt

Brown the meat in a large stock pot. Remove. Saute the pepper, onion, and garlic (do not brown). Add the tomatoes, salt, tomato sauce, beef broth, herbs, rice, and the browned meat.  Simmer on low for at least an hour.

Summer squash stew

18 Jun

Summer squash stew

  • 1 large onion (or mix of onion and shallots)
  • 6 oz. bacon or kielbasa, chopped
  • lard
  • 1/2 tsp. sea salt
  • 2 Tbs. fresh basil, chopped
  • 5 c. summer squash, cut into quarters and sliced
  • ~1/2 to 1 c. broth
  • ~2 c. cannellini beans (or white beans), previously soaked and cooked
  • 2 Tbs. fresh parsely, chopped
  • 2 Tbs. red wine vinegar
  • parmesan

Saute the onion in lard and bacon with the sea salt for ~5 min. Add the squash and basil, saute another 5 min. Add warmed broth and cannellini beans.  Put cover on and simmer until squash has softened.  Be careful not to make the squash too mushy.  Add the parsely and red wine vinegar.

 

*Note: Consider adding more greens, maybe sweet potato leaves.