Archive for the ‘stew’ Category

I found this recipe on the most excellent An Edible Mosaic blog, where everything is tried and true. Indeed, the flavors in this speak chicken satay, and it looked immediately adaptable to a nondairy format for my liking. This was a winner on every count.

Chicken satay stew

1 – 1 1/2 pounds boneless, skinless chicken breasts, cubed

1 tablespoon olive oil

4 cloves garlic, minced

1 tablespoon freshly grated ginger

1/4 teaspoon (or more, to your spicy liking) crushed red pepper

2 medium onions, chopped

4 large carrots, chopped

4 large stalks celery, chopped

2 cupsĀ  unsweetened pumpkin puree

1/2 cup mango nectar

1/4 cup lemon juice

2/3 cup smooth peanut butter

2 cups chicken stock

1 tablespoon rice vinegar

1/2 cup coconut milk creamer

1 tablespoon cornstarch

1/2 cup minced fresh cilantro or parsley

salt and pepper

In a large pot, heat the oil over medium-high heat; add the chicken and cook until you don’t see any more pink. Add the garlic, ginger, and pepper flakes, and saute 2 minutes. Add the onion, carrot, celery, pumpkin, mango nectar, lemon juice, peanut butter, chicken stock, and 2 cups of water. Cover the pot and bring it up to a simmer; then turn the heat down and let it simmer about 30 minutes (stirring occasionally), until the veggies are tender and the chicken is cooked through.

Dissolve the cornstarch in the creamer. Stir the vinegar into the stew, then stir in the creamer mixture; simmer uncovered about 5 minutes, until the stew is thickened. Turn off the heat and stir in the parsley or cilantro. Season to taste with salt and pepper. Serve with jasmine rice, if desired. Makes 6 – 8 servings.

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This dinner has beautiful colors, great taste, and amazing texture. We really liked it.

Curried vegetable stew (from Veggie num num)(modified slightly by me)

2 tablespoons vegetable oil

1 onion, diced

3 garlic cloves, minced

several slices jarred chile, diced

2 teaspoons fennel seeds

2 teaspoons curry powder

3 potatoes, roughly chopped

3 carrots, peeled and roughly chopped

1 zucchini, roughly chopped

1/2 an iceberg lettuce, roughly chopped

1 cup pearl barley

3/4 cup raw almonds

5 pint vegetable stock

Heat oil in a good sized pot, fry the onion over a medium heat for a minute or two, add the garlic and chili and continue to cook for another quick minute.

Add the fennel seeds and the curry powder with a splash of vegetable stock, fry until the curry powder, stock, and onion form a paste, being careful not to burn the curry powder and fennel seeds.

Add the potatoes and carrots with a little more stock and continue to cook over a medium heat for a few minutes, tossing the vegetables around to coat well in the curry mixture.

Add the barley and almonds, toss to combine and then add the remainder of the stock, bringing to a gentle boil, allowing to simmer for 40 minutes, stirring occasionally, until the barley is soft and the stew is thick.

Add the diced zucchini and stir, cooking for another 5 minutes. Add and stir through the lettuce just before serving. Makes 4 – 6 servings.

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It’s February, and winter is far from over. Warm comfort foods to the rescue. This stew keeps you warm, and the gravy is fantastic. Very easy to make.

Chicken cider stew (modified slightly from Kitchen Parade)


2 tablespoons olive oil

1 large onion, chopped

1 rib celery, chopped

1 1/2 pounds skinless, boneless chicken breasts

2 carrots, chopped

2 sweet potatoes, peeled and chopped

1 apple, cored and chopped

2 cups apple cider

1 cup water

3 tablespoons ketchup

1/4 teaspoon savory, crushed

1/4 teaspoon basil, crushed

1 1/2 teaspoon kosher salt

1/8 teaspoon pepper

2 tablespoons flour

Heat oil in large pot over medium heat. Add onions, celery, and chicken to the pot and saute, stirring regularly, until onions are golden and chicken is cooked through. Add carrots, sweet potatoes, and apple and let cook 3 – 5 minutes, stirring occasionally. Add apple cider, water, ketchup, salt, savory, basil, and pepper. Let simmer over low-medium about 20 minutes until carrots and sweet potatoes are cooked.

Put flour in small dish and slowly add 1/2 cup hot liquid from the stew to make a smooth paste. Stir into the hot stew and cook another five minutes. Makes 8 cups.


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This is the second Moroccan stew that I’ve tried my hand at – the first one I made here. We really loved this one. It called for beef – I used chicken instead.

Moroccan stew (from An Edible Mosaic)

4 split chicken breasts, bone in

1 tablespoon olive oil

2 medium onions, diced

4 cloves garlic, minced

1 small chile, minced

1 teaspoon coriander

1 teaspoon cumin

1 teaspoon paprika

1/2 teaspoon cinnamon

1/2 teaspoon curry

1/8 teaspoon black pepper

2 chicken bouillon cubes

1 bay leaf

5 cups water

1 28-ounce can petit diced tomatoes with the juice

2 large carrots, diced

2 cups chopped kale, slightly packed

1/2 cup red lentils

1/2 cup brown lentils

1 15-ounce can chickpeas, rinsed and drained

1/2 cup golden raisins

1/4 cup chopped parsley or cilantro, for garnish

Brown the chicken in the olive oil in a large pot over high heat; add the onion, garlic, chili, and spices and saute until the onion is softened a little. Add the black pepper, bouillon cubes, bay leaf, and water; cover the pot, bring to a boil, and allow to simmer for an hour, or until the chicken is very tender. Add the tomatoes, carrots, kale, red and brown lentils, and raisins; bring up to a boil, cover the pot, and allow to simmer for 30 minutes. Stir in the chick peas and turn off the heat. Serve with fresh chopped parsley on top. Makes 6 servings. (don’t forget to remove the bay leaf before serving).

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A lovely variation on a theme. Serving chili including butternut squash and seasoned with Middle-Eastern spices just seems so logical. Another delicious selection from Williams-Sonoma.

Moroccan-spiced vegetarian chili (slightly modified by me – less heat)

1 large ancho chilie

3 cups water

4 large whole garlic cloves, plus 6 large cloves, sliced

1 yellow onion, chopped

1 1/2 teaspoons turmeric

1 1/2 teaspoons cinnamon

1 1/2 teaspoons cumin

1 1/2 teaspoons coriander

1 28-ounce can chopped tomatoes

1 butternut squash, seeded, peeled, cut into 1/2″ cubes

2 15-ounce cans chickpeas

2 zucchini, cut into 1/2″ dice

1/3 cup sliced dried apricots

1/3 cup sliced pitted prunes

In a saucepan, combine the chilie and water and bring to a boil. Remove from the heat, cover, and let stand for 15 minutes. Using tongs, transfer the chilie to a work surface, reserve the liquid. Discard the stems and seeds from the chilie. In a food processor, combine the chilie with the whole garlic cloves and 1/4 cup of the liquid. Process until smooth. Set aside.

Heat a heavy pot over medium heat. Coat the pot with nonstick cooking spray. Add the onion, sliced garlic cloves, turmeric, cinnamon, cumin, and coriander and saute until the onion and garlic have softened, about 5 minutes. Stir in the tomatoes and their juices, butternut squash, and the chilie puree. Cover and simmer, stirring occasionally, until the squash is just tender, about 25 minutes.

Stir in the chickpeas with their liquid, the zucchini, dried apricots, and prunes. Simmer, uncovered, until all of the squash are tender, about 15 minutes more. Transfer to a serving dish and serve hot, with pita, or rice, or couscous. Makes 6 servings.

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This dish had me at first glance. But upon tasting it, this dish grabbed me. The flavors all come through and work well together. This is not a mush of vegetables; it is an outstanding chewy-like stew of wonderful textures and bites, sitting in a pool of flavorful, light gravy. Can you tell we liked this? Highly recommend. I went a little light on the addition of black pepper – other than that, I completely followed the recipe. PS – her food photography is beautiful and crisp.

Lentil mushroom tagine (from Polwig.com, who got it from Whole Foods)

1 1/2 cups chopped onions

3 garlic cloves, minced

1 cup chopped celery

1 cup chopped carrots

4 cups assorted mushrooms

1 1/2 cups chopped portobello mushrooms

1 cup sliced assorted peppers

1 pound spinach

2 cups canned diced tomatoes

lemon zest for garnish

3 tablespoons olive oil

1 1/2 tablespoons cider vinegar

2 teaspoons paprika

1 1/2 teaspoons cumin

2 teaspoons fennel seeds

2 cups lentils

1 1/2 cups vegetable stock

2 teaspoons salt

1/2 teaspoon black pepper

1/8 teaspoon cayenne pepper

Heat olive oil in a very large pot, on medium, and add onions; cook until softened and slightly golden, about 3 – 5 minutes.

Add garlic, carrots, and celery, and continue to cook for about 5 minutes or until the vegetables are tender. Add the mushrooms and cider vinegar, topping off with spices. Cook for 15 minutes, stirring occasionally.

Add the lentils, canned tomatoes, vegetable stock, salt, black pepper and cayenne pepper. Bring to boil, cover, and simmer until lentils are tender and most liquid is absorbed, about 20 minutes. At that time, add the colorful bell peppers and spinach, and cook till the spinach is wilted. Stir in the lemon zest.

Serve with warm pita bread, coucous, and a drop of hot sauce. Serves 8 – 10.

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This stew is rich in color and flavor. I just love how it all goes into the crockpot and 6 hours later – the most wonderful hearty delectable dish. We’re not big on beef in this house, so I simply used chicken breast instead. It’s a long ingredient list, but it all dumps into the crockpot quite easily.

Moroccan chicken stew (inspired and adapted from Alice in Paris loves Art and Tea)

1 1/2 pounds boneless chicken breast, cut into bite-sized pieces

1/4 cup AP flour

1 large red onion, chopped

4 cloves garlic, minced

1 parship, chopped

1 sweet potato, chopped

1/2 small butternut squash, chopped

1 large carrot, chopped

1 28-ounce can tomatoes, chopped

1/2 cup raisins

1 teaspoon grated fresh ginger

1/2 teaspoon cinnamon

1 teaspoon cumin

1 teaspoon garam masala

pinch of allspice

pinch of nutmeg

1 tablespoon lemon zest

2 cups chicken stock

salt and pepper to taste

1 cup each dried apricots and pitted prunes (optional). add with veggies

chopped fresh parsley

slivered almonds

Toss chicken with the flour in slow cooker.

Add all veggies, tomatoes, spices, broth – stir

Cook in slow cooker on high for 4 – 6 hours or until chicken is cooked and veggies tender.

Top with slivered almonds and chopped parsley. Serve over couscous, rice or mashed potatoes. Makes 8 servings.

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