Tag Archives: Stew

Chicken and Butternut Squash Stew with Preserved Lemons


This stew is a great combination of Fall and middle eastern flavors. The recipe brings together shredded chicken, butternut squash, chickpeas, Bulgur wheat, preserved lemons and savory spices.  This combination makes a great dinner on a cold night.  Butternut squash has been a favorite of mine for a while and once again it didn’t disappoint!  Another favorite ingredient of mine is preserved lemon which flavored the stew very nicely.  The bulgur, chickpeas and chicken made the stew extra hearty and delicious! I topped the stew with a little yogurt and lemons slices for garnish.

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Ethiopian Chickpea and Cauliflower Stew with Preserved Lemons

To go along my Ethiopian Lentil Curry I chose another Ethiopian-style curry with chickpeas and cauliflower.  One of my favorite things about curry is that both of these dishes can be called a “curry” yet they are both so different and complimentary at the same time.  This stew is a yellow curry seasoned with turmeric, cumin, cardamom, coriander and paprika.  It is more loosely based on Ethiopian chickpea and vegetable stews because I thought it would be fun to embellish it a bit.  I don’t think preserved lemons are found too much in Ethiopian food but they really added amazing flavor to this dish.  The preparation was easy and the result was so tasty! It tasted great with the lentils as well as the Injera bread.

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Tomato Curry Stew with Chickpeas and Potatoes

This stew is a staple recipe for me as it is easy to put together and is healthy and flavorful. When I want something light and healthy this is one of my favorite go to recipes.  I use the slow cooker and all it requires is chopping the veggies and throwing everything in the crock pot to cook for about 8 hours.  All the veggies get nice and soft and the flavors of the curry marinate until the stew is bursting with good curry flavor. I served it with warm curried rolls and topped with yogurt.
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Lentil Stew with Italian Sausage and Spinach

I wanted to kick off October with a good fall soup and lentil stew is a perfect fall and winter dish that is both hardy and healthy.  I had never tried cooking Italian sausage in a soup before and I was happy with the results.  The sausage became very tender through the slow cooking process.  This stew is simply seasoned with bay, oregano, and balsamic vinegar.  The balsamic vinegar gives a nice depth of flavor and the acidity is very nice.  The recipe could be prepared over the stove in a sauce pot instead of a slow cooker, just cook it for 2-3 hours on low. The spiciness of the sausage flavored the broth wonderfully and all this soup really needs is a thick crusted bread to accompany it.

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Chile Verde Roasted Pork Stew

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Since I had several pounds of shredded pork, I decided to make a stew out of the leftovers.  This stew is an interpretation of a chile verde pork stew but with an addition of red chili flavors.  Chile verde with pork is usually green and looks a lot like salsa verde.  This stew has the flavors of a green chili with the addition of red chili flavors like paprika, chili powder, and ancho chilis.  It turned out really well and I enjoyed all the layers of flavor this stew had. The recipe isn’t too difficult to throw together and it is a great way to use leftover pork roast. I recommend saving the bone from the pork shoulder and throwing it in this stew for added flavor.

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Beef and Barley Stew

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Believe it or not, Californians experience winter too (relatively). It’s gotten colder and rainier now that it’s November, and i’ve been wanting to make a nice, hearty stew. I was excited to try this recipeB because I remember my mom’s beef barley stew from the crock pot. This recipe turned out a lot more savory and different than my mom’s, but it was still very good. I have a modern crock pot that is um, very efficient at cooking (which kind of defeats the purpose of a slow cooker, but whatever). Anyways, I have to be very careful to not over cook meats. A recipe might say to leave everything in for 6-7B hours on low and with my cooker the meat is done in 90 minutes and everything else is raw. This has caused some problems in the past. In order to compensate (since I do really like my crock pot), I have resorted to taking the meat ingredients out and cooking the rest for several more hours. I have a large, 6 quart cooker so if you have a smaller one make sure to use less of everything.

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