17th November 2009

    African Peanut Stew

    peanutstewchicken

    Here’s another good one from Almost Meatless: okra, chard, onions, and just a bit of chicken in a richly-flavored broth made with peanut butter and chicken stock. The recipe makes quite a bit, and was so good that in addition to Lisa, I brought in leftovers for lunch the following day! (Those of you who know us realize how monumental that is!) The original recipe calls for dark-meat turkey (attention to those of you looking for ideas for Thanksgiving leftovers!), which we substituted for chicken.


    Lisa says:

    Yum, this sauce is so good — and the rice just soaks it all up.

    Chris says:

    Yeah, I really like this — and even though you’re not the biggest fan, I heart the okra in it.

    Lisa says:

    Hey, I guess I won’t have to have my ritual spoon of peanut butter tonight!

    Chris says:

    Ha, guess not — and although you definitely taste the peanut flavor in here, it’s not like those Thai peanut sauces that are *super* peanutty.

    Lisa says:

    Nope — definitely not… not that I’d mind. I’m glad this is “almost” meatless, I’m almost ready for another vegetarian week.

    Chris says:

    …I’ll gladly eat whatever you aren’t in the mood for!

    Lisa says:

    Hey, fork off! I didn’t say I was ready for vegetarian week just yet…!

    African Peanut Stew
    2 tbsp oil, divided
    1 boneless, skinless chicken breast (about 3/4 lb), cut into strips
    4 oz okra, sliced thinly
    1 onion, sliced into strips
    4 cups chicken stock
    2 cloves garlic, chopped
    1/4 tsp cayenne pepper
    2 tsp garam masala
    1 cup canned diced tomatoes (or fresh, if you have ‘em)
    1/2 cup smooth peanut butter
    4 cups thinly-sliced rainbow chard
    1 small red bell pepper, chopped
    1/4 cup roasted salted peanuts, coarsely chopped
    6 green onions, thinly sliced

    Heat one tablespoon of the oil in a dutch oven over medium-high heat. Add the chicken and cook for five minutes, until lightly browned. Transfer meat and juices to a plate.
    Add the 1/4 cup water and deglaze the pot, scraping up the bits from the bottom. Pour the liquid and bits over the chicken and set aside.
    Add the remaining tablespoon of oil to the pot, add the okra, and saute for five minutes on medium heat, until it starts to look sticky. Add the onion and saute another five minutes. Pour in 1/2 cup of the stock and deglaze the bottom of the pot.
    Add the garlic and cook until fragrant, about a minute. Stir in the spices, tomatoes, peanut butter, reserved meat and juices, remaining stock, and chard. Lower heat to medium-low and simmer for 45 minutes.
    Serve over brown rice and garnish with red bell peppers, chopped peanuts, and green onions.

    6 Servings

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    posted in Almost Meatless, Main Dishes | 3 Comments

    7th April 2009

    Creole Chickpea Stew

    garbanzostew
    Apparently we’ve been on a soup and stew kick as of late; here’s a quick weeknight one-pot dish that’s hearty and flavorful. This recipe is adapted from Steven Raichlen’s Healthy Latin Cooking and is chock-full of chickpeas and potatoes in a flavorful vegetable broth.

    Lisa says:

    Wow — there are a LOT of chickpeas in this stew.

    Chris says:

    Yeah, I don’t think you’re going to complain about this being too “brothy”.

    Lisa says:

    Not at all!

    Chris says:

    Actually, I had to add a little more broth while I was cooking it anyway; the potatoes were taking a longer time than I had expected. I’d cut them smaller next time.

    Lisa says:

    The sliced tomatoes on top are a nice change…

    Chris says:

    Yeah, I really like them. This isn’t the most remarkable dish in the book, but the tomatoes on top give it a nice twist.

    Lisa says:

    Well, I hope you like it enough to have the leftovers tomorrow night…

    Chris says:

    Definitely!

    Creole Chickpea Stew
    1 1/2 tbsp olive oil
    1 small onion, finely chopped
    4 green onions, trimmed and finely chopped
    1/2 green bell pepper, chopped
    1 red bell pepper, chopped
    4 cloves garlic, chopped
    1/2 tsp ground cumin
    1/2 tsp dried oregano
    2 tomatoes, seeded and chopped
    4 tbsp chopped cilantro
    6 tbsp chopped fresh flat-leafed parsley
    3 tbsp tomato paste
    2 cups vegetable stock
    2 medium potatoes, peeled and cut into 1/2″ pieces
    2 15-oz cans chickpeas, rinsed and drained
    salt and freshly ground black pepper
    1 tomato, seeded and sliced

    Heat the oil in a large nonstick skillet over medium heat. Add the onions, green onions, bell peppers, garlic, cumin, and oregano, and cook for five minutes, until the vegetables are softened. Add the chopped tomatoes, cilantro, and half of the parsley. Cook for five minutes or until most of the liquid has evaporated.
    Stir in the tomato paste; cook for 1 minute. Stir in the stock and bring to a boil over high heat. Stir in the potatoes; reduce the heat to medium and simmer for 6 minutes. Stir in the chickpeas and simmer for another 6 minutes, or until the potatoes are soft. Season with salt and black pepper. Transfer to a serving bowl and top with the tomato slices and remaining parsley.

    6 Servings

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    posted in Healthy Latin Cooking, Main Dishes, Soups and Stews | 6 Comments

    15th January 2009

    Moroccan-Style Chicken and Root Vegetable Stew

    morrocanstyle

    Cathy, Chris, and Theo were visiting from Sacramento this weekend, and we wanted to find an easy recipe that would be both filling and use the vegetables newly-arrived via the CSA box. We adapted this winter vegetable stew recipe from Epicurious, increasing the chicken and modifying a few things based on comments from those who had previously tried it out. There was quite a variety of vegetables in this one — sweet potatoes, parsnips, turnips, carrots, and rutabaga. We served the stew over a bed of couscous cooked with garbanzo beans, yum!

    Chris S. says:

    Thanks for cooking dinner guys, this looks great!

    Cathy says:

    Do I have to think of something witty to say for the food blog?

    Chris says:

    Nope — but I’ll put what you just said up there.

    Cathy says:

    Oh excellent…

    Lisa says:

    This is spicy!

    Chris says:

    What? Are you sure?

    Lisa says:

    Hmmm, well my first two bites were, but it doesn’t seem very spicy now.

    Chris says:

    Okay, good — because there’s really not a lot of spice in there, just the hot curry powder I used.

    Chris S. says:

    We’ll have to get the recipe for this…

    Cathy says:

    I think we’ll know where to find it… :)

    Moroccan-Style Chicken and Root Vegetable Stew
    1 tbsp olive oil
    1/2 lb each boneless skinless chicken breast and boneless skinless chicken thighs
    1 1/2 cups chopped onion
    3 garlic cloves, minced
    1 tbsp curry powder
    1 tbsp ground cumin
    1 cinnamon stick
    2 cups 1/2-inch pieces peeled red-skinned sweet potatoes
    2 cups 1/2-inch pieces peeled parsnips
    1 1/2 cups 1/2-inch pieces peeled turnips
    1 large carrot cut in 1/2-inch pieces
    1 cup 1/2-inch pieces peeled rutabaga
    4 cups canned low-salt chicken broth
    1/4 cup dried currants or raisins
    1 14-oz can diced tomatoes, drained
    Juice and zest from one lemon
    Chopped fresh cilantro

    In a small pot, bring chicken broth to a boil, continue to boil until reduced by half, then set aside.
    Heat oil in heavy large pot over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pot and sauté until light golden but not cooked through, about 1 minute. Transfer chicken to bowl.
    Add onion to pot and sauté until golden, about 4 minutes. Add garlic and stir 1 minute. Add curry powder, cumin and cinnamon stick and stir 30 seconds. Add sweet potatoes, parsnips, turnips, carrot, rutabaga, broth and currants. Cover and simmer until vegetables are tender, about 20 minutes. Add tomatoes, lemon zest with juice, and chicken to pot. Simmer until chicken is cooked through and flavors blend, about 5 minutes longer. Sprinkle with cilantro and serve over couscous cooked with garbanzo beans.

    6 Servings

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    posted in Main Dishes | 3 Comments

    12th October 2008

    Fennel and White Bean Stew

    Lisa wanted to cook something tonight, and keeping in mind that we had some great veggies to use from the CSA box, found this hearty stew on Fatfree Vegan Kitchen.  Lisa made some modifications that changed it to be neither fat-free nor vegan, but it still remained healthy and was simple and delicious.  We love warm stews on chilly nights, and Seattle has had quite a few of those lately!

    Chris says:

    The kitchen smells really good.

    Lisa says:

    Well try this — it tastes really good.

    Chris says:

    Oooh, yum — I really like this one! We’ve had a few stews that were similar, but this may be of my favorites.

    Lisa says:

    The fennel is good; it’s not overpowering.

    Chris says:

    Look at all those veggies! It’s pretty filling, too.

    Lisa says:

    Well it does have two entire cans of beans…

    Chris says:

    Uh oh…

    Lisa says:

    Don’t go there.

    Fennel and White Bean Stew (adapted from Fat Free Vegan Kitchen)
    1 large bulb fennel
    Olive oil
    6 cloves garlic, chopped
    2 carrots, peeled and chopped
    1 large (28-ounce) can cannellini beans, rinsed and drained
    2 cups chicken broth, divided
    1 tsp. dried herbs de provence, crushed
    1 1/2 tsp. oregano
    salt to taste
    freshly ground pepper, to taste
    4 small zucchini, cubed
    4 ounces mushrooms, sliced
    1 small lobster mushroom, cleaned and sliced
    6-7 stalks of baby bok choy, cut in thirds

    Prepare the fennel by removing the stalks and leaves (save them for another use). Slice about 1/4 inch off the bottom of the bulb, and cut the bulb in half, down through the middle (top to bottom). Cut each half into thin wedges, top to bottom.

    Add a teaspoon of olive oil to a large pot. Heat it on medium, and add the fennel and carrots. Sauté for about 3 minutes and then add the garlic and sauté for another 2 minutes. Add the beans, 1 cup of chicken broth, and all seasonings. Turn the heat to low and simmer for 15 minutes.

    Add the other cup of chicken broth, the zucchini, the mushrooms, and bok choy. Cover and simmer another 10 minutes, or until the zucchini is tender.

    3 Servings

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    posted in Main Dishes | 2 Comments

    29th July 2008

    No-Cook Stew: Santa Fe Summer Pot with Shrimp and Avocado


    Tonight, a dish that’s perfect for those hot summer evenings where you don’t want to turn on the stove or the oven: a “stew” made entirely of raw and precooked ingredients. Shrimp, cucumbers, and avocado are topped with a puree of tomatoes, onions, and peppers, then topped with cilantro and tortilla chips. This recipe comes from How to Eat Supper.

    Lisa says:

    Is this like gazpacho or something?

    Chris says:

    Sort of — it’s like the world’s best chunky salsa.

    Lisa says:

    Yum… seems pretty light if it’s just raw veggies and shrimp.

    Chris says:

    Yep! Light and refreshing… that lime juice brightens up the flavors a bit.

    Lisa says:

    So, you mentioned that you don’t have to turn on the oven, but we did anyway for the bread we had with it.

    Chris says:

    Yeah, well I also mentioned that it’s good for really hot nights, but it’s actually kinda cool and raining.

    Lisa says:

    True. It’s still delicious.

    Santa Fe Summer Pot with Shrimp and Avocado
    1/4 cup fresh lime juice
    1/2 medium red onion, finely chopped
    2 large garlic cloves, minced
    1/2 jalapeño, seeded and minced
    1/4 tsp cumin
    1/4 tsp coriander
    1/4 tsp freshly-ground black pepper
    1 1/2 pounds ripe tomatoes, coarsely chopped
    4 sprigs fresh cilantro
    1 small cucumber, peeled and diced
    1 ripe avocado, diced
    1 pound cooked peeled shrimp
    Handful tortilla chips, lightly crushed
    limes, cut into wedges

    In a small bowl, combine the lime juice, onion, garlic, jalapeño, and spices. Let marinate for 10 minutes.
    Place the tomatoes and cilantro sprigs into the bowl of a food processor, and pulse until the mixture is chunky. Add the onion mixture, and pulse five times.
    Divide the cucumber, avocado, and shrimp among four bowls. Spoon the tomato blend into the bowls. Garnish with the crushed tortilla chips, additional cilantro, and lime wedges.

    4 Servings

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    posted in How to Eat Supper, Main Dishes, Soups and Stews | 7 Comments


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