What’s Cookin? Tuesdays Are Stews Days 12/4: Pumpkin, Pork & Apple Cider Stew

December 4, 2012 by Leave a Comment

Why Stews Days on Tuesdays? No reason, other than because it rhymes. Every Tuesday, look for a new stew recipe. Same place, same time.

What is it about a hearty stew that makes you feel better, especially on a cold day? For me, it’s a comfort food memory from when I was little. What about for you?

Oh, and enjoy!

Ingredients:

  • 3 tablespoons all-purpose flour
  • 2 teaspoons crushed fennel seeds
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 pounds Boston butt, cut into 1-inch cubes
  • 3 tablespoons olive oil, divided
  • 2 onions, sliced
  • 2 3/4 cups reduced-sodium chicken broth, divided
  • 1 1/2 cups apple cider
  • 1/4 cup cider vinegar
  • 3 cups peeled fresh pumpkin, cut into 1-inch chunks (about a 2 1/2-pound pie pumpkin)
  • 1 cup carrots, cut into chunks (about 2 carrots)
  • 6 cups red potatoes, cut into 1-inch chunks (about 2 pounds)
  • 1 1/4 cups Granny Smith apples, unpeeled, cut into wedges (2 apples)

Preparation:

Place flour, fennel seeds, salt, pepper and pork in a large zip-top plastic bag. Seal bag and shake to coat pork.

Heat 2 tablespoons oil in a Dutch oven. Add half the pork and the onions. Cook until pork is browned. Remove from pan. Heat remaining oil in pan. Add remaining pork, and cook until browned. Return cooked pork to pan and add 2 cups broth, cider and cider vinegar. Bring to a boil. Reduce heat and simmer, covered, 1 hour.

Add pumpkin and carrots. Return to boil. Reduce heat and simmer, covered, until vegetables are tender, about 30 minutes.

Add potatoes and apples. Cover and simmer 20 minutes. (If sauce is too thick, add remaining 3/4 cup chicken broth.)

Source: Relish.com
Print Friendly
Filed Under: Tuesdays Are Stews Days, What's Cookin? Tagged With: ,




What’s Cookin? Tuesdays Are Stews Days 11/27: Winters Night Sausage Stew

November 27, 2012 by Leave a Comment

Why Stews Days on Tuesdays? No reason, other than because it rhymes. Every Tuesday, look for a new stew recipe. Same place, same time.

What is it about a hearty stew that makes you feel better, especially on a cold day? For me, it’s a comfort food memory from when I was little. What about for you?

Oh, and enjoy!

Ingredients:

  • 12 lb sausage (smoked, halved and sliced)
  • 1 onion (diced)
  • 1 carrot (diced)
  • 1 celery rib (sliced)
  • 1 garlic clove (minced)
  • 1 turnip (peeled and diced)
  • 2 potatoes (peeled and diced)
  • 16 ozs great northern beans (drained and rinsed)
  • 3 cups beef broth
  • 2 cups water
  • 6 ozs tomato paste
  • 1 tsp creole seasoning
  • 1 cup spinach (fresh, chopped)
  • 1 tbsp cornstarch

Preparation:

In a Dutch oven over medium-high heat, saute smoked sausage until it starts to get a little color and the fat begins to render. Add the onion, carrot, celery, and garlic to pot. Saute until vegetables have begun to soften. Add remaining ingredients except spinach and cornstarch. Bring to a boil, then reduce heat, and simmer, covered, for 30 minutes or until vegetables are cooked through.

Mix the cornstarch with a little water to make a slurry. Add to the pot along with the chopped spinach. Simmer for a few more minutes until stew has thickened slightly.

Source: Food.com
Print Friendly
Filed Under: Tuesdays Are Stews Days, What's Cookin? Tagged With:




What’s Cookin? Tuesdays Are Stews Days 11/20: Winter Warming Vegetable Stew

November 20, 2012 by Leave a Comment

Why Stews Days on Tuesdays? No reason, other than because it rhymes. Every Tuesday, look for a new stew recipe. Same place, same time.

What is it about a hearty stew that makes you feel better, especially on a cold day? For me, it’s a comfort food memory from when I was little. What about for you?

Oh, and enjoy!

Ingredients:

  • 1 onion, peeled, halved and thinly sliced
  • 2 cloves garlic, peeled, finely chopped
  • 45ml (3 tablespoons) olive oil
  • 250g (10oz) mushrooms, sliced
  • 2 leeks, washed, trimmed and cut into 2 cm lengths
  • 2 carrots, sliced
  • 1 large parsnip, peeled and cubed into 1.5cm cubes
  • 2 sticks celery, washed, thinly sliced
  • 1 large potato, peeled and cubed into 1.5cm cubes
  • 1 small butternut squash, peeled, seeded and cubed
  • 1 large or 2 small turnips, peeled and cubed into 1.5cm cubes
  • 1 420g (15oz) tin adzuki beans
  • 1 420g (15oz) tin baked beans
  • 3 good quality vegetable stock cubes
  • 2 x 5ml spoon (teaspoon) dried cumin
  • 2 x 5ml spoon (teaspoon) dried coriander
  • dash of worcestershire sauce
  • small bag of rocket or spinach
  • salt and pepper to season

Preparation:

  1. Pour olive oil into a very large pan, put on a gentle heat
  2. Add the onions and fry gently until soft, then add the garlic and fry for a further minute
  3. Sprinkle over the cumin and coriander and stir well, fry for another minute
  4. Stir in the mushrooms, leeks, carrots, parsnip, celery, potatoes, butternut squash and turnips to coat them with the onion mixture
  5. Pour some boiling water over the stock cubes and stir until dissolved.  Pour this mixture in to the pan, top up with enough boiling water to just cover the vegetables
  6. Add the aduzki beans and a dash of worcestershire sauce
  7. Season with salt and a generous amount of freshly ground pepper
  8. Leave to cook on a low heat for approx 40 minutes or until all the vegetables are cooked – you can test this by carefully removing a piece of potato and eating it to see if it is soft
  9. Stir in the tin of baked beans and the rocket or spinach and leave on the heat for a further 2 minutes
  10. Serve in bowls with crusty wholemeal bread

Source: CookIt
Print Friendly
Filed Under: Tuesdays Are Stews Days, What's Cookin? Tagged With:




What’s Cookin? Tuesdays Are Stews Days 11/13: Winter Beef Stew

November 13, 2012 by Leave a Comment

Why Stews Days on Tuesdays? No reason, other than because it rhymes. Every Tuesday, look for a new stew recipe. Same place, same time.

What is it about a hearty stew that makes you feel better, especially on a cold day? For me, it’s a comfort food memory from when I was little. What about for you?

Oh, and enjoy!

Ingredients:

  • 1-1/2 pounds boneless beef chuck roast, cut into 1-1/4-inch pieces
  • 1 cup chopped onion
  • 2 teaspoons canola oil
  • 2 garlic cloves, minced
  • 1-1/2 pounds small red potatoes, cut into chunks
  • 3 medium carrots, cut into 1-inch pieces
  • 2 medium onions, quartered
  • 1/2 pound fresh mushrooms, halved
  • 1 can (14-1/2 ounces) reduced-sodium beef broth
  • 1 cup unsweetened apple juice
  • 1/4 cup tomato paste
  • 1/2 cup minced fresh parsley
  • 2 Bay Leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon pepper
  • 1 bacon strip, cooked and crumbled

Preparation:

In a Dutch oven, cook meat and chopped onion in oil over medium-high heat until meat is browned on all sides. Add garlic; cook 1 minute longer. Drain. Add the potatoes, carrots, quartered onions and mushrooms.

In a small bowl, combine the broth, apple juice, tomato paste, parsley, bay leaves, salt, thyme and pepper. Pour over meat.

Cover and bake at 325° for 2 hours. Stir. Bake, uncovered, for 30-45 minutes longer or until stew reaches desired thickness. Discard bay leaves; sprinkle with bacon. Yield: 6 servings.

Source: TasteOfHome
Print Friendly
Filed Under: Tuesdays Are Stews Days, What's Cookin? Tagged With:




What’s Cookin? Tuesdays Are Stews Days 11/6: Lentil Stew With Kale & Potatoes

November 6, 2012 by Leave a Comment

Why Stews Days on Tuesdays? No reason, other than because it rhymes. Every Tuesday, look for a new stew recipe. Same place, same time.

What is it about a hearty stew that makes you feel better, especially on a cold day? For me, it’s a comfort food memory from when I was little. What about for you?

Oh, and enjoy!

Ingredients:

  • one large sweet onion
  • five to six large cloves of garlic
  • one large carrot
  • two stalks of celery
  • three medium-sized russet potatoes
  • one small cayenne pepper
  • 6 Tablespoons extra virgin olive oil
  • 1 1/2 cups Lentils de Puy
  • 1/2 cup brown or green lentils *
  • 2 Tablespoons fresh thyme (or 1 Tablespoon dried thyme)
  • 1 tsp ground turmeric
  • 1 bay leaf
  • 1 quart Imagine No-Chicken Broth (onion-based veggie broth with no tomato)
  • 1 cup white wine
  • about 2 cups water
  • fresh kale (about 7 oz., including stems)
  • salt to taste (about 1 Tablespoon)
  • freshly ground black pepper to taste (about 1 Tablespoon)
  • 3 Tablespoons red wine vinegar
  • serve with toasted whole grain bread or rolls

* you can use whatever mixture of lentils you wish to add up to two cups. I like using mostly de Puy lentils because they hold their form so well but adding a small amount of brown lentils (which tend to disintegrate more) for texture.

Preparation:

Skin the onion and finely chop it. Skin the garlic cloves and mince them. Wash the carrot and celery and slice them (1/4 inch thick pieces). Scrub the potatoes then chop them into bite-sized pieces. Finely mince the pepper.

Heat a large soup pot over medium heat (medium low on a gas range), adding the extra virgin olive oil. When hot, add the onions, garlic, carrot, celery, potatoes, and minced pepper. Stir frequently until the onions start to turn transluscent. At this point, add the lentils and stir them in until they are coated in oil. Add the thyme, turmeric, and bay leaf, mixing well.

Add the No-Chicken Broth (or other onion-based vegetable broth with no tomato) and the white wine, stir well. Bring to a simmer. Turn heat to around medium-low (where it will hold a low simmer) and cover. Simmer for 45 minutes, stirring occasionally and adding a little water when necessary (I ended up adding about 2 cups), since the lentils will absorb a lot of liquid.

Wash the kale, remove the stems, and tear the leaves into bite-sized pieces.

After 45 minutes of simmering, add the salt and pepper to taste. Add the red wine vinegar and kale, then mix well. Simmer for an additional 45 minutes, stirring occasionally. Serve with a hearty whole-grain bread or rolls, toasted (the grains will complete the protein). Enjoy!

Source: MelissaRayDavis
Print Friendly
Filed Under: Tuesdays Are Stews Days, What's Cookin? Tagged With:




What’s Cookin? Tuesdays Are Stews Days 10/30: Guinness Beef Stew In A Pumpkin

October 30, 2012 by Leave a Comment

Why Stews Days on Tuesdays? No reason, other than because it rhymes. Every Tuesday, look for a new stew recipe. Same place, same time.

What is it about a hearty stew that makes you feel better, especially on a cold day? For me, it’s a comfort food memory from when I was little. What about for you?

Oh, and enjoy!

Ingredients:

2 tbsp. butter or olive oil
3 bay leaves
2 lbs. beef stew meat
1 lg. onion, diced
3 cloves garlic, chopped
1 tsp. dry thyme
1 tsp. dry rosemary
4 tbsp. all purpose flour
1 1/3 C. beef broth
1/2 C. Guinness (or other dark beer)
1 1/2 C. carrots, sliced 1/2″
3-4 medium potatoes, cubed
1-2 tbsp. fresh minced parsley
salt, to taste
freshly ground black pepper, to taste

Preparation:

Instructions: 1. Preheat oven to 275 degrees F. Trim most of the fat from the beef and cut into 1 to 1 1/2″ cubes.

2. In a large dutch oven (or other oven-safe dish), heat the oil or butter over medium-high heat on stove-top.

3. Add the bay leaves and cook until fragrant. Add the onions.

4. Cook onions just until translucent.

5. Add stew meat. Brown on all sides over high heat, about 2-3 minutes.

6. Remove from heat and stir in garlic, rosemary, and thyme. Add flour and stir until well mixed.

7. Return to heat and stir in beef stock until smooth. Add Guinness.

8. Bring to a simmer and allow to thicken slighly.

9. Stir in potatoes, carrots, parsley, and salt and pepper to taste.

10. Remove from heat, cover, and place in oven.

11. Bake, covered, about two hours, stirring occasionally.

12. Serve up in a bowl or in a pumpkin (as pictured below) with lots of hot crusty bread and butter.

Recipe to Serve Beef Stew in a Pumpkin

This is really impressive, pretty, and oh-so tasty. Add another two hours of cook time to make your stew this way.

Ingredients:
1 medium pumpkin (about 10 lbs.)
1 recipe for beef stew (above)
1 tbsp. olive oil

Instructions: 1. Prepare stew. Preheat oven to 300 degrees F.

2. Wash the outside of the pumpkin well.

3. Cut a hole with a 5-7″ diameter into the top of the pumpkin. In the photo, a small amount of pumpkin was trimmed away to decorate the stew for a Halloween recipe. This is optional!

4. Scoop out all seeds and loose, stringy fibes (from both lid and pumpkin).

5. Place empty pumpkin in a roomy but shallow baking dish.

6. Pour in your prepared beef stew.

7. Replace the pumpkin top.

8. Brush outside of pumpkin and top with olive oil.

9. Bake about two hours, until tender.

10. For each serving, scrape out a little bit of pumpkin along with the stew.

Source: DivineDinnerParty
Print Friendly
Filed Under: Tuesdays Are Stews Days, What's Cookin? Tagged With:




What’s Cookin? Tuesdays Are Stews Days 10/23: Fall Stew Baked In A Whole Pumpkin

October 23, 2012 by Leave a Comment

Why Stews Days on Tuesdays? No reason, other than because it rhymes. Every Tuesday, look for a new stew recipe. Same place, same time.

What is it about a hearty stew that makes you feel better, especially on a cold day? For me, it’s a comfort food memory from when I was little. What about for you?

Oh, and enjoy!

Ingredients:

  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 1 red bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder (see TIPS)
  • 1 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1/2 cup water
  • 1/2 pound tomatillos, husked and chopped
  • 15 ounces canned hominy, drained
  • 3/4 teaspoon table salt
    PUMPKINS (per serving)

  • Small pie pumpkin, 1 to 1-1/2 pounds
  • 1 teaspoon olive oil
  • 1 ounce grated cheddar cheese (omit for vegan dish)

Preparation:

Preheat the oven to 350F. Line a rimmed baking sheet with parchment.

STEW In a large pot or Dutch oven, heat the olive oil on medium high until shimmery. Add the onions, peppers and garlic as they’re prepped, stirring to coat with fat. Cook, stirring occasionally, until the onions and peppers begin to soften. Stir in the spices and cook for about 3 minutes.

Add the water, tomatillos, hominy and salt, cover and bring to a boil. Reduce the heat to maintain a slow simmer and cook, partially covered, until the tomatillos soften, about 10 minutes. If needed, uncover and let the liquid cook off a bit.

TO MAKE AHEAD OF TIME Finish the stew and refrigerate. Just before baking, return to a boil and then continue.

PUMPKINS While the stew cooks, wash the pumpkins well. Insert a knife at the “shoulder” of the pumpkin (this makes the widest possible opening while preserving the greatest height) and cut around the pumpkin to form a lid. With a grapefruit spoon or something similar, scrape the seeds and strings out of the pumpkins.

Rub the interior of the pumpkins with olive oil. Sprinkle a half ounce of cheese in the bottom of each pumpkin. Fill the pumpkin halfway with the stew mixture, add another half ounce of cheese, then continue filling.

Place the lids back onto the pumpkins and transfer to the baking sheet. Bake for 1-1/2 to 2 hours until the pumpkin flesh is fork tender. Remove from the oven and let rest for 5 minutes before serving.

Source: KitchenParade
Print Friendly
Filed Under: Tuesdays Are Stews Days, What's Cookin? Tagged With:




What’s Cookin? Tuesdays Are Stews Days 10/9: Shrimp Stew

October 9, 2012 by Leave a Comment

Why Stews Days on Tuesdays? No reason, other than because it rhymes. Every Tuesday, look for a new stew recipe. Same place, same time.

What is it about a hearty stew that makes you feel better, especially on a cold day? For me, it’s a comfort food memory from when I was little. What about for you?

Oh, and enjoy!

Ingredients:

  • 2 pounds medium-size shrimp, shells and heads on
  • 6 cups water
  • 1 medium-sized yellow onion, quartered
  • 2 bay leaves
  • 1 tablespoon plus 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 1/2 cup flour
  • 1 cup chopped yellow onion
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped celery
  • 1/4 teaspoon cayenne
  • 2 tablespoons chopped fresh parsley leaves
  • 2 hard-boiled eggs, shelled and finely chopped

Preparation:

Peel the shrimp and reserve the shells and heads.  Refrigerate the shrimp and put the shells and heads in a large saucepan.  Add the water, onions, bay leaves, and 1 tablespoon of the salt. Bring to a boil, then reduce the heat to medium and simmer, uncovered for 30 minutes.  Remove from the heat and strain through a fine-mesh strainer.  Discard the peelings and set the shrimp stock aside.  Combine the oil and flour in a large cast iron pot or enameled cast iron Dutch oven over medium heat.  Stirring slowly and constantly, make a roux the color of peanut butter, about 15 to 20 minutes.  Add the chopped onion, bell pepper, and celery and cook, stirring, until soft, 6 to 8 minutes. Add the shrimp stock and whisk to blend the roux.   Bring to a boil, then reduce the heat to medium-low and simmer, uncovered for 1 1/2 hours.  Add the shrimp, the remaining 1/2 teaspoon salt and the cayenne and cook for 20 minutes.  Remove from the heat and stir in the parsley  Ladle into individual soup  bowls, garnish with the chopped egg, and serve hot.

Source: FoodNetwork
Print Friendly
Filed Under: Tuesdays Are Stews Days, What's Cookin? Tagged With:




What’s Cookin? Tuesdays Are Stews Days 10/2: Cowboy Stew

October 2, 2012 by Leave a Comment

Why Stews Days on Tuesdays? No reason, other than because it rhymes. Every Tuesday, look for a new stew recipe. Same place, same time.

What is it about a hearty stew that makes you feel better, especially on a cold day? For me, it’s a comfort food memory from when I was little. What about for you?

Oh, and enjoy!

Ingredients:

  • 1/2 bacon, diced
  • 2 pounds cubed beef stew meat
  • 3 large onions, medium dice
  • 1 bunch celery, well scrubbed, cleaned, and chopped
  • 1 pound carrots, medium dice
  • 1 (750-ml) bottle red wine
  • 2 quarts beef broth
  • 1 cup all-purpose flour
  • 1/2 cup vegetable oil
  • 2 pounds potatoes, well scrubbed and diced, skin on
  • 1 (8-ounce) package frozen okra
  • 3 bay leaves
  • Salt and freshly ground black pepper

Preparation:

Brown bacon in a large (8-quart capacity) pot. Add beef and brown in the bacon fat. Add onions, celery and carrots and saute for about 5 minutes. Add red wine and beef broth, and simmer until reduced by half. In a small bowl, mix flour and oil, then stir this mixture into the stew and let simmer for a few minutes to thicken and integrate flavors. Add potatoes, okra and bay leaves to the stew and let cook until potatoes are fork tender. Season, to taste, with salt and pepper.

Source: FoodNetwork
Print Friendly
Filed Under: Tuesdays Are Stews Days, What's Cookin? Tagged With:
«Older Posts