Feeds:
Posts
Comments

Posts Tagged ‘stew’

by Caitlin Saniga

Spanish chickpea, tomato and ginger stew

Spoon the hot stew over fresh spinach, or stir in the spinach at the last minute — it’s up to you!

(more…)

Advertisements

Read Full Post »

by Caitlin Saniga

harira

Aunt Karen has been raving about harira, a Moroccan lamb stew or soup, every time I’ve visited her for the past three years. She shared the recipe long ago, but I just recently had the leg of lamb and the motivation to try it out. It ended up being fairly simple to make. I served mine over long-grain rice, which made for a hearty meal with lots of flavor. Aunt Karen uses a few different ingredients in her harira: bulgur wheat rather than chickpeas, slightly less liquid and mint alone rather than the herb mixture.


(more…)

Read Full Post »

by Caitlin Saniga

This stew is hearty and smells warm and wonderful. It’s food that will make you feel cozy.

  • 1 cup brown basmati rice
  • 1/4 teaspoon salt, plus 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 1 tablespoon minced, peeled fresh ginger
  • 1 1/2 teaspoons curry powder
  • 1/4 teaspoon ground cinnamon
  • 1 garlic clove, minced
  • 2 cups water
  • 1 cups green lentils, picked over and rinsed
  • 1 pound sweet potatoes, peeled and cut into 1/2-inch chunks
  • 1 can (14 1/2 ounces) diced tomatoes
  • 1 can (14 to 14 1/2 ounces) vegetable broth
  • 1 bag (9 ounces) fresh spinach
Prepare basmati rice as label directs.
Meanwhile, in a large saucepot, heat the oil over medium heat. Add the onion and cook 8 to 10 minutes or until tender and lightly browned. Stir in the ginger, curry, cinnamon and garlic, and cook 1 minute. Add water, lentils, potatoes, tomatoes, broth and  salt. Heat to boiling.
Reduce heat to low; cover and simmer 25 minutes or until the lentils and potatoes are tender, stirring occasionally. Add the spinach; heat through. Serve the stew over rice.
Recipe adapted from: The Daily Green

Read Full Post »

by Sarah Steimer

Because the chorizo itself is fairly spicy and salty, make sure not to add much (if any) additional salt. You could also use less than a pound of the meat if you'd rather have more vegetables or beans.

  • 1 pound ground chorizo – OR – 1 pound chorizo sausages, cases removed
  • olive oil
  • 1 large carrot, sliced in half and cut into half-moons
  • 1/2 large onion
  • 1 clove garlic
  • 1 can chickpeas, drained and rinsed
  • 1 can diced tomatoes
  • 2 cups water
  • dried oregano
  • bay leaf

Cook the chorizo in a sauté pan until fully cooked. The meat may appear a little pink, but that’s likely from the chorizo seasoning. Drain the fat/oil from the pan.

In a dutch oven or sturdy pot, heat a few teaspoons of olive oil. Once hot, add the carrots, onion and garlic. Sauté for about 5 minutes or until the onions are translucent. Add the chorizo, chickpeas, tomatoes and oregano, stirring to incorporate. Add the 2 cups of water and stir, adding the bay leaf to the water (keep it where you can see it).

Bring the stew to a boil. Reduce to a simmer and cover for 30 minutes.

Before serving, remove the bay leaf from the soup.

Makes 6 servings.

Read Full Post »