Archive for Stews

Tuscan Kale and White Bean Ragout

Tuscan kale is also known as Lacinato kale, black kale and dinosaur kale.

2 tablespoons olive oil
1 bay leaf
2 cloves garlic, smashed and roughly chopped
1/4 teaspoon crushed red pepper
1 small red onion, sliced
1 1/2 lbs Tuscan kale, rinsed, patted dry, and cut crosswise in 1″-wide slices
3/4 teaspoon kosher salt, plus more if needed
1/4 teaspoon freshly ground black pepper, plus more if needed
3 1/2 cups or two 15-ounce cans cannellini or white beans, drained and rinsed
1 cup canned diced tomatoes, with their juices
1/2 cup vegetable or chicken stock or broth
Extra-virgin olive oil, for drizzling

Heat the olive oil in a large sauté pan over medium-high heat. When it is hot, add the bay leaf, garlic, crushed red pepper, and red onion.

Cook until the onion begins to wilt and the garlic begins to turn golden around the edges, 3 to 4 minutes. Add the kale, salt, and pepper, and cook for another 2 minutes. Then add the white beans, tomatoes, and stock.

Cover, and cook until the kale is wilted and cooked through, about 15 minutes. Taste, and adjust the seasoning if necessary. Transfer the ragout to a serving dish, and drizzle it with extra-virgin olive oil to taste. Serve hot.

Tuscan Kale and White Bean Ragout from Farm to Fork by Emeril Lagasse.


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Mediterranean Chickpea Stew

  • 2 tablespoons olive oil
  • 2 cloves garlic, finely chopped
  • 1 medium onion, chopped
  • 1 green pepper, chopped,
  • 4 medium zucchini, diced
  • 1 can (35 ounce) whole peeled tomatoes, drained
  • 1 1/2 cups cooked chickpeas, drained
  • 1 tablespoon capers, drained
  • salt and freshly ground black pepper to taste
  • couscous, cooked according to package directions

Heat olive oil over medium heat in a large skillet. Lower the heat and sauté the garlic and onion for 5 minutes until translucent. Add the green pepper and cook 5 minutes more. Add the zucchini and cook for 15 minutes. Crush the tomatoes as you add them to the vegetable mixture. Bring to a simmer and cook for another 20 minutes or until the zucchini is soft and translucent but still holds its shape. Stir in the chickpeas and capers and cook for another 5 minutes until the mixture is heated through. Season with salt and freshly ground black pepper to taste. Serve over couscous.

Serves 4–6

From Whole Foods Market

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Moroccan Stew With Roasted Vegetables

1 yellow onion, roughly cut into 1 ½ -inch pieces
1 green pepper, seeded and roughly cut into 1 ½ -inch pieces
1 red pepper, seeded and roughly cut into 1 ½ -inch pieces
1 yellow squash, cut into 2-inch pieces
1 tablespoon olive oil
1 pound boneless, skinless chicken breasts
1 (28-ounce) can crushed tomatoes
1 (14.5-ounce) can fat-free, low-sodium chicken broth
2 cloves garlic, finely chopped
½ cup dried pitted plums (prunes)
1 teaspoon ground cumin
1 teaspoon dried thyme
½ teaspoon cinnamon
Hot cooked couscous or rice, optional
2 tablespoons slivered almonds, toasted, optional

Preheat oven to 450 F. Coat a large baking sheet with nonstick vegetable cooking spray. Place onion, peppers and squash in zip-top plastic food bag; drizzle with olive oil and mix together in bag. Pour vegetables onto baking sheet. Place chicken on another baking sheet that has been coated with nonstick vegetable cooking spray.

Place both pans in oven (on different racks if needed) and roast 10 minutes. Remove vegetables from oven and stir. Return to oven. Remove chicken from oven and turn over; return to oven and roast chicken and vegetables 10 to 15 additional minutes or until chicken is done and meat thermometer registers 170 F and vegetables are tender and golden.

Meanwhile, in a large saucepan or Dutch oven, combine remaining ingredients except couscous and almonds. Simmer 10 minutes. Add roasted vegetables to saucepan. Dice chicken into cubes and add to saucepan. Stir well and heat through. Serve over hot couscous or rice and garnish with slivered almonds, if desired. Makes 6 servings.

COOKING TIP: To toast almonds, spread the nuts in a single layer on a baking sheet. Bake at 350 F for 5 to 7 minutes or until golden.

245 (20% fat) Fat 5 g (1 g sat) Cholesterol 44 mg Sodium 369 mg Fiber 5 g Carbohydrates 25 g Protein 25 g

Dallas News

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Tarah’s Spicy Sausage and Pepper Stew

Serves 9 – 1 cup each

  • 3/4 lb (12 oz) hot Italian sausage, cut into 1/2″ thick slices
  • 1 medium green pepper, chopped (about 1 cup)
  • 1 stalk celery, sliced
  • 2 tbsp flour
  • 1 can (14 oz) beef broth
  • 2 cans (14.5 oz each) diced tomatoes, undrained
  • 2 cans (15.5 oz each) kidney beans, drained, rinsed
  • Crackers
  1. Cook sausage, pepper and celery in large saucepan on medium-high heat 8 to 10 minutes or until sausage is no longer pink, stirring frequently; drain. 
  2. Add flour; cook and stir 1 minute.  Stir in broth, tomatoes with their liquid and beans.  Bring to boil; reduce heat to low.  Cover; simmer for 20 minutes, stirring occasionally. 
  3. Serve with crackers

Substitute: Prepare as directed, using your favorite variety of canned beans. 

Tarah Recipes

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Corn Lover’s Vegetable Stew

2 1/2 cups vegetable broth
1 onion, thinly sliced
2 garlic cloves, minced
4 cups 1-inch cubes peeled winter squash (butternut, acorn, kabocha, buttercup, etc.)
1 (16-ounce) can diced, peeled tomatoes
1 1/4 cups corn kernels or 1 (15-1/4 ounce) can whole corn kernels, drained
1 tablespoon chopped fresh thyme, or 1 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon pepper
1 (14 1/2 ounce) can golden or white hominy
1 red or green bell pepper, seeds and ribs removed, cut in 1-inch squares

In a large pot, bring 1/2 cup of the broth to a boil over moderate heat. Add the onion and garlic and cook until the onion softens (about 5 minutes). Add the squash, tomatoes, corn, thyme, salt, pepper and remaining 2 cups of broth. Stir to combine. Bring to a boil, then cover, reduce heat to maintain a simmer, and cook 10 minutes. Add the hominy and bell pepper and return to simmer. cover and simmer until the squash and bell pepper are tender when pierced but not mushy, about 10 minutes. Serves 4.

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Get a Husband Brunswick Stew

“The thickest, most wonderful Brunswick Stew you’ve ever had. Those of you who’ve never had Brunswick Stew will just die. If you’ve had it before, you won’t believe it. Old family recipe and the best stew around!”

1 tablespoon olive oil
1 cup chopped onions
2 stalks celery, chopped
1 1/2 pounds sausage or ground pork
1 1/2 pounds ground beef
1 (3 pound) whole cooked chicken, deboned and shredded
3 (14.5 ounce) cans whole peeled tomatoes with liquid, chopped
1 cup ketchup
1/2 cup hickory flavored barbeque sauce
salt and pepper to taste
hot sauce to taste (optional)
1 green bell pepper
3 (14.75 ounce) cans cream style corn

Heat the olive oil in a large skillet, and saute the onions and celery until soft. Mix in the sausage and beef and cook until evenly browned. Do not drain.

Transfer the sausage and beef mixture to a large stock pot over low heat. Stir in the shredded chicken, tomatoes and their liquid, ketchup, and barbeque sauce. Season with salt, pepper, and hot sauce. Place the whole green pepper into the mixture. Cook, stirring occasionally, 2 hours, or until thickened.

Stir the cream style corn into the stew mixture. Continue cooking 1 hour, or to desired consistency. Remove the green pepper; chop and return to the stew or discard.

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Louisiana Sausage Jambalaya by Grace Lynn

“Oh Boy, is this one good! It’s a simple, but very authentic Louisiana jambalaya recipe given to me by a friend who grew up in New Orleans! Nice and spicy!”

1/2 cup butter
2 yellow onions, chopped
4 stalks celery, chopped
5 green onions, chopped
1 large green bell pepper, chopped
4 cloves garlic, finely chopped
1 serrano chili pepper, finely chopped with seeds
2 bay leaves
1 tablespoon creole seasoning
1 teaspoon ground cayenne pepper
1/2 teaspoon dried thyme, crumbled
1 1/2 lbs sausage cut into wedges
2 (14 1/2 ounce) cans chicken broth
1 (14 1/2 ounce) can diced tomatoes with juice
3 cups long-grain rice

Melt butter in large pot over medium-high heat. Add the onions, green onions, bell pepper, garlic, serrano chile, bay leaves, Creole Seasoning, cayenne pepper and thyme.

Cover and cook until vegetables are tender, stirring occasionally, about 15 minutes.
Add sausage, broth, tomatoes and rice. Bring mixture to simmer.

Reduce heat to low, cover and cook until rice is very tender, stirring occasionally, about 30 minutes to 45 minutes.

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