Today's Posts (OFF) | Unanswered Posts (ON)
| Forum: Soup & Stew Recipes |
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| Thread: Creole' Beef Stew |
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Posts: 330
Registered:
February 2004
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Creole' Beef Stew
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Wed, 11 February 2004 23:00
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1 lb. stewing beef
1 tbsp cooking oil
1/2 tsp salt
1/4 tsp thyme and pepper
a piece of recardo
1 tsp vinegar
1 onion
1 small sweet pepper
2 medium tomatoes
1/2 lb coco or potato
2 tsp flour
3 tbsp milk or water
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1. Prepare the meat for cooking, cut into neat pieces, then mix with salt, thyme, pepper and recardo.
2. Slice the onion and sweet pepper.
3. Heat the oil in a heavy saucepan and fry the meat quickly until just brown.
4. Reduce the heat to low and add the sliced vegetables and enough hot water to almost cover the food.
5. Simmer on lowest temperature for 1 hour until meat is tender.
6. Peel and wash the coco and/or potato. Cut into thick round slices and add to the stew. Cook until almost tender.
7.Blend the flour, milk and vinegar together, stir into the stew and boil for 5 mins.
8. Taste and season if required.
To Freeze: Freeze in a freezer safe container.
To Reheat: Reheat in a covered pot until heated through and potatoes are tender.
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| | Thread: Homestead Stew |
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Posts: 330
Registered:
February 2004
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Homestead Stew
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Wed, 11 February 2004 23:02
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Stew
3/4 lb. stew meat, cubed
1 cup celery, sliced
1/2 cup turnip, peeled and cubed, OR 2 potatoes, peeled and cubed
1-2 medium onions, chopped
2-3 medium carrots, peeled and sliced
1/3 cup barley
1/2 tsp. oregano
1/4 cup soy sauce
salt and pepper to taste
Dumplings
1 cup flour
2 tsp. baking powder
1/2 tsp. sugar
1/2 tsp. salt
1/2 cup milk
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Cut up vegetables; set aside. Cut stew beef into cubes. Braise until very
brown in kettle or deep saucepan. Add vegetables (except for potatoes!). Add enough water to cover
all, plus one cup. Bring to boil. Add spices, barley, and soy sauce. Simmer
covered for 1 - 2 hours. Add potatoes in the last 10 minutes of cooking.
Combine all dry ingredients for dumplings into a zipper baggie.
To Freeze: Freeze in a freezer safe container.
To Reheat: Heat in a covered pot to boiling. When the potoatoes are fully cooked, add 1/2 c milk to dumpling mix, mix with a fork. Drop by tablespoon
onto boiling stew. Cover, cook 12 minutes. DO NOT PEEK or dumplings will get soggy.
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| | Thread: Minestrone Soup |
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Posts: 330
Registered:
February 2004
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Minestrone Soup
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Wed, 11 February 2004 23:07
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1 tablespoon olive oil
1 cup chopped onion
1 cup (1/4-inch-thick) diagonally sliced carrot
3/4 cup thinly sliced celery
3 cups diced tomato
2 cups water
1/2 teaspoon salt
1/4 teaspoon black pepper
2 (16-ounce) cans fat-free, less-sodium chicken broth
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
2 garlic cloves, minced2 cups small broccoli or cauliflower florets
2 cups thinly sliced green cabbage
2 cups thinly sliced collard greens (about 1/2 bunch) or kale or spinach
1/2 cup uncooked small seashell pasta or elbow macaroni
2 tablespoons finely chopped fresh or 2 teaspoons dried rubbed sage
2 teaspoons finely chopped fresh or 3/4 teaspoon dried thyme
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Heat oil in a large Dutch oven over medium heat until hot. Add onion, carrot, and celery, and saute 6 minutes or until onion is tender. Add tomato and next 7 ingredients (tomato through garlic), and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until vegetables are tender. Stir in broccoli, cabbage, greens, and pasta; cover and cook 5 minutes or until pasta is done. Stir in sage and thyme.
To Freeze: Freeze in freezer safe container.
To Reheat: Heat in covered pot or in microwave until hot.
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| | Thread: Oven Stew with Burgundy Wine |
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Posts: 330
Registered:
February 2004
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| | Thread: Slow Cooker Irish Stew |
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Posts: 330
Registered:
February 2004
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Slow Cooker Irish Stew
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Wed, 11 February 2004 23:20
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2 lbs ground turkey
2 tsp Mrs. Dash
1/4 tsp pepper
2-1/4 tsp water
1 sm bay leaf
2 med carrots, peeled, cut into 1/2 in slices
3 med potatoes, peeled and quartered
1/2 pkg frozen peas or mixed vegetables
1/4 c quick tapioca
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Season ground turkey while browning. Add remaining ingredients, excpet peas and potatoes, if using peas. (Omit tapioca if you don't want thick
gravy). Stir well. Cover adn cook on low 10-12 hours. Add peas and potatoes last 1 to 2 hours of cooking.
To Freeze: Freeze in freezer safe container.
To Reheat: Reheat in covered pot until heated through and until potatoes are tender.
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| | Thread: Tex-Mex Turkey Stew |
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Posts: 330
Registered:
February 2004
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Tex-Mex Turkey Stew
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Wed, 11 February 2004 23:23
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1 pound ground turkey
1-1/4 cups thick and chunky salsa divided
1 cup, packed cilantro leaves chopped and divided
1 cup chopped onion
1 teaspoon minced garlic
1 teaspoon cumin divided
1/4 teaspoon salt
Vegetable cooking spray
1 can (17 ounces) whole kernel corn drained
1 can (14-1/2 ounces)no-fat turkey or chicken broth
1 can (15 ounces) black beans drained & well rinsed
1 can (4 ounces) chopped green chilies
1/4 + teaspoon chili powder
1/4 teaspoon dried oregano leaves
As needed corn chips
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In medium bowl combine turkey, 1/4 cup salsa, 1/2 cup cilantro,
onion, garlic, 1/2 teaspoon cumin and salt. Form mixture into
16 meatballs.
Place meatballs on (10 x 15 x 1-inch) baking pan sprayed with
vegetable oil. Bake at 400 degrees F for 25 to 30 minutes, or
until meatballs are lightly browned and no longer pink in center.
Meanwhile, in a 3-quart saucepan combine corn, broth, beans,
chilies, remaining salsa and cumin, chili powder and oregano.
Increase heat and bring to boil. Reduce heat to medium and cook
uncovered for 5 to 10 minutes or until mixture is heated throughout.
Ladle into bowls and serve with corn chips.
To Freeze: Freeze in freezer safe container.
To Reheat: Reheat in a pot until heated through. Serve in a bowl over corn chips.
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| | Thread: Vegetable Soup with Southwestern Spicings |
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Posts: 330
Registered:
February 2004
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Vegetable Soup with Southwestern Spicings
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Wed, 11 February 2004 23:35
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Cooking spray
2 Tbsp. olive oil
1 large onion, diced
2 Serrano chiles, finely diced (seed and fiber removed if you prefer it more mild, or left in for heat)
2 ribs celery, diced
1 tsp. chili powder
1-1/2 tsp. cumin seed, ground
6 to 8 cups vegetable or chicken stock
28 oz. can diced tomatoes in juice
2 carrots, scrubbed and sliced in 1/4" rounds
3 lbs. Idaho potatoes, unpeeled, cut into 1/2" dice
1/2 lb. green beans, stemmed and cut into 1/2" lengths
1 medium butternut squash, peeled, cut into 3/4" dice
1 zucchini, quartered lengthwise and sliced into 1/2" pieces
1-1/4 cups or 1 15-oz can, drained cooked black beans
1 tsp. or to taste salt
Black pepper, freshly ground, to taste
1 tsp. sugar or honey
1/4 tsp. allspice, ground
Corn chips, baked or fried optional for garnish
Cheddar cheese, grated optional for garnish
Cilantro, sprigs optional for garnish
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Spray Dutch oven with cooking spray and heat olive oil. Saut onion over medium heat, until softened and translucent, about 5 minutes.
Add chiles and celery, and saut 1 minute more. Add chili powder and cumin and saut, stirring constantly, another minute.
Pour 6 cups of the stock over saut, along with juice from canned tomatoes (reserve the diced tomatoes themselves for later use in the recipe).
Bring stock-juice mixture to a boil and drop in carrots, potatoes, green beans and butternut squash. Cover.
Turn down heat to simmer, and let cook about 30 minutes, or until vegetables are very tender. Lift lid and add tomatoes, zucchini, beans, salt, black pepper, sweetener and allspice.
If youd like the soup more "brothy", at this point add the additional 2 cups stock, and bring to a boil, then turn down to simmer. Simmer for 10 minutes.
To Freeze: Freeze in freezer safe container.
To Reheat: Reheat in covered pot. Serve very hot, with the optional whole corn chips pointing up out of the soup (like sharks fins), a good solid sprinkle of cheddar melting on top, and a few cilantro sprigs.
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| | Thread: Pumpkin Pear Soup |
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Posts: 330
Registered:
February 2004
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