Category Archives: Stew

Vegetarian Mole Chili

16 Wednesday Mar 2011

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What a unique and complex variation of the standard chili! This recipe combines several different types of chili peppers and chocolate to create an extremely savory chili. Top with organic sour cream.

INGREDIENTS

  • 2 tbsp extra virgin olive oil
  • 1 large onion, diced
  • 4-6 garlic cloves, minced
  • 3-4 tbsp ancho chili powder
  • 4 tsp cumin
  • 1-2 tsp dried oregano
  • 1 quart vegetable or chicken broth
  • 4 cups water
  • 2 red bell peppers, diced
  • 2 jalapenos, seeded and diced
  • 4 (8-ounce) cans diced green chilies
  • 1 medium butternut squash, peeled and diced
  • 2 medium sweet potatoes, peeled and diced
  • 2 medium potatoes, peeled and diced
  • 1 tbsp tomato paste
  • 1 large bunch swiss chard or kale
  • 2-3 tbsp brown sugar
  • 1-1.5 oz semi-sweet dark chocolate
  • 1 tbsp soy sauce
  • 1 tbsp balsamic vinegar

DIRECTIONS

  1. In a large stockpot, heat oil over medium-high heat. Saute onions until brown, about 10 minutes. Add garlic, chili powder, cumin and oregano. Saute for 1 minute.
  2. Add broth, water and red bell peppers through tomato paste. Bring to a boil. Reduce heat and simmer for 20 minutes, or until all vegetables are almost tender.
  3. Stir in swiss chard/kale through chocolate. Stir until chocolate is melted and mixed evenly throughout. Cook for another 5-10 minutes until all the vegetables are tender and the swiss chard/kale is cooked.
  4. Stir in soy sauce and vinegar, season with salt and pepper to taste.
  5. Serve with organic sour cream.

Japanese Shiitake & Cabbage Stew with Udon Noodles

09 Wednesday Mar 2011

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Adapted from Udon with Mushroom Broth, Cabbage and Yams

INGREDIENTS

  • 6 cups organic vegetable broth
  • 2 cups water
  • 3/4 cup thinly sliced peeled fresh ginger
  • 2 lemongrass stalks, outer dark layers removed, all but bottom 4 inches cut off and discarded
  • 2 6-inch strips dried seaweed (kombu)
  • 1 tbsp dried japanese red pepper (tokai togarashi wagiri)
  • 2 tbsp tamari soy sauce
  • 1 tbsp unseasoned rice vinegar
  • 1 medium onion, diced
  • 10 ounces fresh, shiitake mushrooms
  • 1 cup sliced garlic greens (or green onions)
  • 4 cups 1/2-inch-wide crosswise slices cored Napa cabbage
  • 2 cups slender carrots, peeled, thinly sliced on diagonal
  • 10 ounces Japanese-style udon noodles or soba noodles
  • 1 1/2 cups coarsely chopped fresh cilantro
  • 4 to 6 ounces semi-firm tofu, cut into 1/2-inch cubes (optional)
  • Tamari soy sauce

DIRECTIONS

  1. Bring broth and water to simmer in large pot over medium heat. Add ginger through red pepper. Cover; simmer about 30 minutes.
  2. Meanwhile, in a large non-stick pan, saute onions, mushrooms and garlic greens in 1 tbsp oil over medium high heat until mushrooms are tender (about 5-10 minutes). Set aside.
  3. Prepare udon noodles according to package instructions. Set aside.
  4. Using tongs, remove kombu; discard kombu. Strain broth through fine-mesh strainer into another large pot; discard solids (except for ginger pieces) in strainer. Chop ginger pieces and add back to pot.
  5. Add chopped carrots, onion/mushroom mixture, and cabbage to the broth. Bring to a boil, reduce heat and simmer until carrots and cabbage are crisp tender, about 4-5 minutes.
  6. Add cilantro, tofu, tamari, and rice vinegar to broth and stir. Season with salt and pepper.
  7. Using tongs, divide noodles among bowls. Ladle broth over and serve.

NOTES

Lemongrass, an herb that resembles a green onion, has a mild lemony flavor.

Kombu (a.k.a. kelp) is a variety of seaweed that’s often used for making stock. It’s usually sold dried.

Tokai Togarashi Wagiri is a type of japanese dried red pepper (be careful, it’s extremely HOT)

Tamari is a dark sauce made from soybeans.

Udon is a thick wheat-or corn-based Japanese noodle.

 


Black-Eyed Peas with Sweet Potatoes, Red Bell Peppers & Swiss Chard

07 Monday Mar 2011

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I originally made this deliciously simple dish for New Year’s but made it again a few nights ago with the ingredients I had on hand. Yum!

Adapted from Vegetarian Cooking for Everyone

INGREDIENTS

  • 2 tbsp extra virgin olive oil
  • 1 large onion, diced
  • 1 red bell pepper, finely diced
  • 3 bay leaves
  • 1 tsp dried thyme
  • 4 garlic cloves, minced
  • 1 jalapeno (seeded for less heat, or keep the seeds for more heat), diced
  • 3/4 tsp ground allspice
  • 1/2 tsp red pepper flakes
  • 1 1/2 cups dried black eyed-peas (or 3 cups fresh)
  • 1 quart vegetable broth (or organic, free-range chicken broth if you aren’t vegetarian)
  • 1 large sweet potato, diced
  • 1 large bunch winter greens (such as kale, collards or swiss chard)
  • cooked basmati rice
  • crumbled feta cheese

DIRECTIONS

  1. Heat oil in a large stockpot over medium heat. Add onion through jalapeno. Cook for 15 minutes, stirring occasionally. Stir in allspice and red pepper flakes and cook for a few more minutes.
  2. Add the peas and broth. Bring to boil, then lower the heat to simmer, partially covered, for 30 minutes. Add salt to taste and sweet potatoes, and cook for 15 additional minutes and add greens.
  3. Cook for another 15 minutes or until the peas, sweet potatoes and winter greens are tender.
  4. Serve over cooked basmati rice and top with crumbled feta.

Irish Guinness Beef Stew

22 Tuesday Feb 2011

Posted by in Dinner, Entree, Meat, Recipe, Stew

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A few summers ago, my husband and I spent 10 days traveling throughout Ireland. One of our favorite things to do, after a long day of urban or rural hiking, was to find a pub and have a pint of Guinness, followed by a bowl of hearty, Guinness beef stew and listen to live music. This recipe is based on The Irish Pub Cookbook, that I picked up while in Ireland. To make it healthier, I reduced the butter, oil, and beef, and increased the vegetables. Plus I added some tomato paste and red wine vinegar for some extra flavor.

Serve over a bowl of mashed potatoes.

INGREDIENTS

  • 1 1/2 lb sustainably raised, organic boneless beef sirloin, cut into 1-inch cubes
  • salt and freshly ground pepper
  • all-purpose flour for dredging
  • 3 tbsp unsalted butter
  • 3 tbsp extra virgin olive oil
  • 4 medium onions
  • 2 cups beef stock
  • 1 (14.9 oz) can Guinness stout
  • 5 carrots, peeled and thickly sliced
  • 4 parsnips, peeled and thickly sliced
  • 4 medium turnips, peeled and cut into 1-inch pieces
  • 1-2 tbsp organic tomato paste
  • 1-2 tbsp red wine vinegar
  • 3 tbsp flour

DIRECTIONS

  1. Season the meat with salt and pepper and dredge in flour. In a stockpot or large saucepan over medium heat, melt the butter with the oil. Working in batches, cook the meat on all sides for 5-7 minutes, or until evenly browned. Remove from the pot. Stir in onions and cook 3-5 minutes, or until soft.
  2. Return all the meat to the pot and add enough of the beef broth and the Guinness to cover. Bring to a boil, reduce the heat to medium-low, cover and simmer for 60-70 minutes,  or until the meat is nearly tender. Add the carrots, parsnips, turnip, and tomato paste and cook for 30-40 minutes, or until the vegetables and meat are tender and the stew begins to thicken.
  3. Mix 3 tbsp flour with 1/2 cup of stew liquid in a small bowl. Stir into the stew and cook for 5 minutes longer.
  4. Add red wine vinegar, season with salt and pepper to taste, stir, and remove from heat.
  5. Serve over mashed potatoes in shallow bowls.

Mexican Lentil Stew with Roasted Garlic & Tomatillos

29 Friday Oct 2010

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This deliciously savory stew combines mexican flavors with hearty lentils and an assortment of colorful fall vegetables.

INGREDIENTS

  • 2 tbsp plus 1 tsp extra virgin olive oil, divided
  • 1 whole head garlic
  • 1 pint tomatillos, quartered
  • 2 jalapenos, halved lengthwise
  • 2 cups lentils
  • 1 1/2 tsp ground cumin
  • 3/4 tsp ground coriander
  • 1 tsp oregano
  • 1 large onion, chopped
  • 4 large carrots, sliced
  • 4 small bell peppers, chopped
  • 1 (14 1/2 oz) can Muir Glen fire roasted diced tomatoes, undrained
  • 8 cups organic chicken broth
  • 1 bunch fresh cilantro, rinsed
  • 3 links organic, chicken sausage
  • 2 bay leaves
  • 1 tsp white wine vinegar

DIRECTIONS

  1. Preheat toaster oven to 325 degrees F.
  2. Remove white papery skin from garlic head (do not peel or separate cloves). Rub 1 tsp oil over garlic head and wrap in aluminum foil. In a small baking dish lined with aluminum foil, add tomatillos and jalapeno peppers, coat evenly with cooking spray.
  3. Bake tomatillos/jalapeno peppers at 325 for 20 minutes or until they being to brown (stirring occasionally) and place in a large bowl and set aside; in same oven, bake garlic for 1 hour. Separate cloves; squeeze to extract garlic pulp in the large bowl with roasted tomatillos. Set aside.
  4. While garlic and tomatillos/jalapenos are roasting, heat 2 tbsp oil in a large saucepan over medium-high heat. Add onion and carrots; saute 5 minutes or until softened. Stir in broth, bell peppers, cumin, coriander, oregano and bay leaves. Bring to a boil. Cover, reduce heat and simmer for 25 minutes.
  5. Meanwhile, combine garlic and roasted tomatillos/jalapeno peppers and cilantro in a blender or food processor. Pulse until well blended. Add mixture to lentils. In a large skillet, saute chicken sausage until browned. Add to lentils.
  6. Simmer lentils for an additional 15 minutes or until lentils are tender.
  7. Remove and discard bay leaves. Place 2 cups lentil mixture in a blender (make sure to pick out any pieces of sausage – you do NOT want to blend any of these pieces). Process until smooth. Return pureed mixture to pot, stir well. Stir in vinegar
  8. Serve with cornbread or Green Chili Cheddar Cornmeal Muffins.

South African Fruit & Vegetable Summer Stew

21 Monday Jun 2010

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While this may not be the brightest color dish, it makes up for this in flavor. Instead of purchasing red bell peppers and green beans, or other brightly colored vegetables, I used what I had on hand – collard greens, yellow waxed beans, and green zucchini. The dish really comes together with short grain brown rice, chopped roasted peanuts and bananas. Serve with Carrot, Pineapple, and Cabbage Salad. (* Indicates PVF produce and ** indicates Star Hollow Farm produce. For more information about what we are doing with our PVF CSA share, click here.))

Adapted from Sundays at Moosewood Restaurant.

INGREDIENTS

  • 4 cups onion, coarsely chopped**
  • 2 tbsp peanut oil
  • 4-5 cloves of garlic, minced
  • 1 tbsp ginger, peeled and freshly minced or grated
  • 1 1/2 tbsp ground cumin seeds
  • 1 1/2 tbsp ground coriander seeds
  • 1 1/2 tsp ground cinnamon
  • 1 tsp turmeric
  • 1/2 tsp cayenne pepper
  • 1/2 tsp ground fennel seeds
  • 1/4 tsp ground cardamom
  • 1/4 tsp ground cloves
  • 1 1/2 cup water
  • 2 medium zucchini, quartered lengthwise and sliced**
  • 1 medium bunch collard greens, stems and middle spine removed, chopped*
  • 2 cups green or yellow beans**
  • 2 firm apples, cored and cubed
  • 1 cup dried apricots, chopped
  • 1/2 cup golden raisins
  • 1/4-1/2 cup apricot preserves
  • 1 tbsp lemon juice
  • 6 cups cooked brown rice
  • 1 cup roasted peanuts, chopped
  • 2 bananas

DIRECTIONS

  1. Sauté, onions in the peanut oil for 10 minutes. Stir in garlic, ginger, and spices. Continue to sauté, stirring constantly for about 3 minutes.
  2. Add the zucchini through dried apricots. Cover the pan and simmer for 30 minutes, stirring every 10 minutes to prevent sticking. When the vegetables and apples are tender, stir in raisins and apricot preserve. Stir in 1 tbsp lemon juice and salt to taste.
  3. Serve on a bed of brown rice, topped with peanuts and sliced bananas.

Lentil Stew with Red Russian Kale, Sweet Potatoes & Sausage

05 Monday Apr 2010

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Need a quick and tasty recipe to use up some leftover winter or spring greens? This simple recipe yields a savory and subtly sweet hearty stew. It calls for french lentils, which maintain there shape, color and texture in the cooking process. You can find french lentils at Whole Foods or other grocery stores that have a bulk section.

French Lentils

INGREDIENTS

  • 4 links organic turkey or chicken chorizo or andouille sausage, sliced thin
  • 1 tbsp extra virgin olive oil
  • 4-5 garlic cloves*, minced
  • 1 large onion*, chopped
  • 3 small to medium sweet potatoes*, peeled and diced into small 1/4″ cubes
  • 2 bay leaves
  • 1 cup french lentils, picked over
  • 5 cups organic chicken or vegetable broth
  • 1 cup water
  • 1 large bunch red russian kale*, stems and center ribs discarded and leaves sliced thin
  • 2 tablespoon balsamic or red-wine vinegar

DIRECTIONS

  1. In a stock pot brown sausage over moderate heat and transfer with a slotted spoon to paper towels to drain. If there is more than 1 teaspoon fat in pan pour off excess; if there is less, add enough oil to measure 1 tbsp. Add onion and garlic and cook, stirring, until softened.
  2. Add sweet potatoes, bay leaves, lentils, water, broth, and sausage and simmer, covered, 30 minutes. Add kale and simmer, uncovered, until tender, 5 to 7 minutes. Stir in vinegar and salt and pepper to taste.

Hominy, Chipotle Chili

22 Monday Mar 2010

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This is a wonderful variation of chili. The chipotle creates a subtly smoky chili and the hominy adds a nice, unexpected texture. Serve with cornbread, sour cream, and chopped green onions and cilantro. (Recipe adapted from the New York Times.)

INGREDIENTS

  • 4 tablespoons extra virgin olive oil
  • 1 1/2 pounds ground organic, grass-fed beef
  • 1 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 6 garlic cloves, chopped
  • 2 tablespoons chili powder
  • 2 large onions, chopped*
  • 1 red pepper, chopped
  • 1 green pepper, chopped
  • 1 to 2 jalapeño peppers, to taste, seeded and chopped (note: for extra heat, keep half of the seeds)
  • 1 28-ounce can crushed organic tomato (such as Muir Glen)
  • 2 15-ounce cans white hominy, drained
  • 2 15-ounce cans pinto beans, drained
  • 1 12-ounce bottle beer (such as Leffe)
  • 2 to 3 chipotles in adobo sauce, to taste, minced
  • 1 teaspoon dried oregano
  • 2 bay leaves
  • Sour cream, for serving
  • 5 scallions, white and light green parts, sliced, for serving
  • 1 bunch chopped cilantro, for serving
  • Lime wedges, for serving

DIRECTIONS

  1. In a large pot over medium-high heat, warm 1 tablespoon oil. Brown the ground beef with 1/2 teaspoon salt and 1/4 teaspoon pepper, stirring occasionally until golden, 6 to 8 minutes. Stir in the garlic and the chili powder and sauté for another 30 seconds. Using a slotted spoon, transfer to a bowl.
  2. Add remaining 2 tablespoons oil to pot and sauté onions, bell peppers and jalapeño peppers (and half of the seeds if you want extra heat) with remaining 1/2 teaspoon salt. Cook, stirring, until onion is translucent, about 10 minutes.
  3. Return ground beef and any liquid in bowl to pot and add tomato, hominy, beans, beer, chipotles, oregano and bay leaves with 3 cups water. Simmer chili, partly covered, until it is thick enough for your taste, about 1 hour. Serve hot, garnished with sour cream, scallions, cilantro and lime wedges.

Carrot & Potato Chili

31 Sunday Jan 2010

Posted by in Dinner, Farmers' Market, Lunch, Recipe, Stew, Vegan, Vegetarian

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Need a delicious chili to use up a random variety  of root vegetables and tubers? Then this recipe is for you. This chili combines potatoes, sweet potatoes and carrots with green chilies, pinto beans and spices. Serve with shredded cheddar cheese, crushed tortilla chips, sour cream, and cornbread. (* Indicates vegetables purchased from Star Hollow Farm’s online farmers’ market.)

INGREDIENTS

  • 1 large onion*, chopped
  • 5 cloves of garlic*, minced
  • 1-2 tbsp extra virgin olive oil
  • 1 tsp dried oregano
  • 1 1/2 tbsp chili powder
  • 1 tsp ground cumin
  • 1/4 tsp ground cayenne pepper
  • 1/2 tsp kosher salt
  • 1 large sweet potato*, diced into 1/4″ cubes
  • 4 small-medium potatoes* (try using a mixture of different varieties, such as gold, white and purple – for more information about potatoes, click here)
  • 5 medium carrots*, diced
  • 1 28 oz can organic diced tomatoes (such as Muir Glen fire roasted)
  • 2 1/2 cups organic, free-range chicken broth or vegetable broth
  • 1 4 oz can diced green chilies
  • 1 14 oz can organic pinto beans, drained and rinsed
  • 1 tbsp brown sugar
  • 1/4 cup organic cilantro, chopped

DIRECTIONS

  • Saute chopped onion and garlic in 1-2 tbsp extra virgin olive oil over medium-high heat in a large stockpot. Saute until golden (about 10 minutes). Add oregano through salt. Stir and cook for another 3 minutes.
  • Add sweet potato through green chilies.
  • Bring to a boil, reduce to simmer, cover and cook for 15 minutes.  Add pinto beans and brown sugar. Cook an addition 20-40 minutes or until the carrots, sweet potatoes and potatoes are tender.
  • Stir in cilantro and remove from heat.
  • Serve with shredded cheddar cheese, tortilla chips, sour cream and cornbread.

Winter Chili with Collard Greens

20 Sunday Dec 2009

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This is a deliciously, savory chili that combines flavors of red wine, Italian sausage, ground beef, kidney beans and collard greens. Fabulous served with Green Chili Cheddar Cornmeal Muffins. Recipe adapted from Cooking Light’s All American Chili. (* Indicates CSA vegetables.)

INGREDIENTS

  • 1 tbsp extra virgin olive oil
  • 6  ounces  hot turkey or chicken Italian sausage
  • 2  large vidalia onions, chopped
  • 8  garlic cloves, minced
  • 1  pound  all-natural, hormone-free ground sirloin
  • 1  jalapeño pepper, chopped (can use frozen – see Tips page, hot peppers)
  • 2  tablespoons + 1 tsp  chili powder
  • 2  tablespoons  brown sugar
  • 1  tablespoon  ground cumin
  • 3  tablespoons  tomato paste
  • 1  teaspoon  dried oregano
  • 1/2  teaspoon  freshly ground black pepper
  • 1/2  teaspoon kosher salt
  • 2  bay leaves
  • 1 1/4  cups  Merlot or other fruity red wine
  • 2  (28-ounce) cans whole tomatoes, undrained and coarsely chopped
  • 2  (15-ounce) cans kidney beans, drained
  • 4 medium bunches collard greens or kale (about 8-10 cups)*
  • 1 tbsp balsamic creme vinegar
  • 1/2  cup  (2 ounces) shredded organic sharp cheddar cheese

DIRECTIONS

  1. Heat a large Dutch oven over medium-high heat. Remove casings from sausage. Add sausage, onion, and the next 3 ingredients (onion through jalapeño) to pan; cook 8 minutes or until sausage and beef are browned, stirring to crumble.
  2. Add chili powder and the next 7 ingredients (chili powder through bay leaves), and cook for 1 minute, stirring constantly. Stir in wine, tomatoes, and kidney beans; bring to a boil. Cover, reduce heat, and simmer 45 minutes, stirring occasionally.
  3. Add chopped collard greens or kale, and cooke for an additional 15 minutes, or until greens or kale are tender.
  4. Discard the bay leaves. Sprinkle each serving with cheddar cheese, and serve with Chili Cheddar Cornmeal Muffins.