Ham Hock Bean Stew

INGREDIENTS

2    ham hocks

5    cups water

2    tablespoons olive oil

1    medium white onion, chopped

2    cups  celery, leaves and all, chopped

2    cups carrots, peeled, sliced ½ inch

2    cups red potato, diced ½ inch

1    tablespoon dried thyme

½    tablespoon salt

2    cans (15 ounces) butter beans or cannellini beans or garbanzo beans

METHOD

In a medium to large sauce pan, bring the ham hocks and the 5 cups of water to a boil, lower the heat to a simmer, and cook for 1 hour, making sure the level of liqjuid never gets too low (add a little water if necessary.) Remove the ham hocks and store for later use. Allow the broth to cool slibghtky and remove the fat on top, retaining 3 to 4 cups of broth, reserving 3 to 4 cups of the broth.

In a large skillet over medium-high heat, add and warm the olive oil. When warm, add the onions, celery and carrots. Cook the vegetables, stirring occasionally, for 4 to 5 minutes until the onions are translucent. Add the potatoes, reserved broth, thyme, salt and beans.

Cook the stew for about 8 to 10 minutes until the carrots and potatoes are tender. Remove from the heat and serve immediately.

Inspired by a recipe from Food and Wine  magazine

Quick Shepherdf's Pie

INGREDIENTS

1    pound Yukon Gold potatoes or equivalent

¼   cup low fat (2%) milk

2    tablespoon butter

½   teaspoon salt

2    tablespoons olive oil

1    medium onion, chopped

1    pound ground turkey

2    cups chopped carrots

1    cup thinly sliced celery

1    tablespoon all-purpose flour

1    cup chicken broth

2    teaspoons dried oregano

1    cup corn kernels

1    large tomato, diced to ½ inch

2    cups greens, chopped (Chard, Spinach, Kale)   

METHOD

Peel and cut the potatoes into ½ inch pieces. Place them into a sauce pan of water to cover and bring to a boil. Cook them for about 7 to 8 minutes until softened, drain and return to the sauce pan. Add the milk, butter and salt. Mash the potatoes and then whip them with a whisk until smooth. Set aside.

In a large skillet over medium-high heat, add the olive oil and, when warmed, add the onions. Cook for about 3 to 4 minutes and add the ground turkey. Mash the turkey as it browns to separate it into small chunks, about 3 to 4 minutes.

Add the carrots and celery and cook for 5 to 6 minutes to soften. Add the flour and mix well into the turkey and vegetables. Slowly add the broth, stirring the entire time. Add the oregano, corn, tomatoes and greens. Continue to cook until thickened, about 2 to 3 minutes.

Remove from the heat and dish into individual dishes, topping with a large spoonful of mashed potatoes, and serve immediately.

Modified from a recipe in Cooking Light magazine

Bean Sausage Kale Stew

INGREDIENTS

3    tablespoons olive oi

3    cloves garlic, minced

1    medium-large white onion, chopped (1 ½ cups)

2    stalks celery, chopped (½ cup)

½   cup peeled and diced carrot

1    cups low salt chicken broth

1   teaspoon dried thyme

1    can (15 ounces) diced tomatoes

1    bunch kale, stemmed, chopped (4 cups)

1    can Cannellini beans, rinsed

½   pound smoked sausage, cut in ½ inch slices (2 sausages)

METHOD

In a large skillet, heat the olive oil over medium heat and add the garlic. Cook for 1 minute, stirring, and add the onions, celery and carrot.. Cook for 5 to 6 minutes and add the broth, thyme, tomatoes, kale and beans.

Cook for 5 to 6 minutes or until the beans soften and the kale is tender. Stir in the sausage and cook for 1 to 2 minutes, remove from the heat and serve.

Based on a recipe from Better Homes and Gardens magazine

Asian Beef Stew

INGREDIENTS

2    tablespoons olive oil, divided

1    tablespoon sesame oil

1    pound beef sirloin, in ½  inch cubes

1    cup chopped white onion

3    cloves garlic, sliced

1    large red bell pepper, seeded, cut to ½  inch dice (2 cups)

½   pound button mushrooms halved (2 cups)

½   cup chicken broth

¼   cup soy sauce

1    tablespoon five spice powder

1    teaspoon grated ginger

1    tablespoon dried cilantro

¼   pound soba noodles

METHOD

Heat 1 tablespoon of the olive oil and the sesame oil over medium-high heat in a large skillet. Add the beef and stir fry until browned on all sides. Remove the beef from the skillet and set aside.

Add the 2^nd tablespoon of olive oil to the skillet, add the onion and cook for 4 to 5 minutes until translucent. Add the garlic and cook for 1 minute. Add the peppers, stirring to combine.  Cook for 3 to 4 minutes.

Add the mushrooms and reserved beef cubes, the broth, soy sauce, five spice, ginger and cilantro. Stir to combine and bring to a boil. Reduce heat to a low simmer and cook for 6 to 7 minutes until beef is thoroughly cooked.

While beef is simmering, cook the noodles to package directions. Place about ½ cup of noodles into each individual bowl and add about 1 cup of stew on top of the noodles. Serve immediately.

Inspired by a recipe in Better Homes and Gardens  magazine

COOKS NOTE: I used beef broth as the original recipe called for but thought it made the stew too dark and dreary; you could hardly see the peppers and mushrooms. I changed it to chicken broth for the record but feel free to use either or even vegetable broth if so inclined.

Bean, Corn and Squash Stew

A version of the traditional Chilean stew porotos granados

INGREDIENTS

2    cups water

¾   pounds butternut squash, cut into 1 inch cubes

2    cups corn kernels, fresh or frozen

1    can (15 ounces) kidney beans, drained

1    tablespoon ground cumin

1    tablespoon dried oregano

1    tablespoon smoked paprika

2    tablespoons olive oil

1    medium white onion, coarsely chopped (1-1½ cups)

½   red bell pepper, coarsely chopped (1 cup)

½   green bell pepper, coarsely chopped (1 cup)

METHOD

In a large pan, bring the water to a boil and add the squash, corn and beans. Cover and cook at a simmer until the squash is just tender, about 10 to 12 minutes. Transfer 1 cup of the squash mixture with some of the liquid to a food processor or blender and process to a puree. Return to the pan, add the cumin, oregano and paprika and keep warm.

In a medium skillet over medium-high heat, add the olive oil and the chopped onions and peppers. Cook until the vegetables are softened, about 8 minutes. Add to the stew in the pan, mix well and ladle the stew into serving bowls.

  

Adapted from a recipe in Food and Wine  magazine

Underbground Stew

When I was much younger, I could not, and would not. eat parsnips and did not like turnips or rutabagas. Then this British friend steamed them all together and told me to try them. Much to my surprise, it was a lovely dish and I enjoyed them many times with her. So, that is why this is here. Not only does it bring back fond memories, but it is freally good. Trust me.

INGREDIENTS

2    tablespoons olive oil

1    medium white onion, chopped ½ inch (2 cups)

2    carrots, diced ½ inch (about 1 cup)

2    medium parsnips, diced ½ inch (about 1 cup)

1    medium rutabaga diced ½ inch (about 2 cups)

2    medium turnips, diced ½ inch (about 1 cup)

1    large Yukon potato, diced ½ inch (about 1 cup+)

4-6    cloves garlic, lightly chopped

½   cup dry roasted peanuts

2    cups low sodium chicken broth

2    cups dry white table wine

1    tablespoon dried marjoram

1    tablespoon dried thyme

2    tablespoons dry parsley leaves

METHOD

In a large stock pot over medium heat, add the onions and cook until translucent, about 4 to 5 minutes. Add the carrots, parsnip, rutabaga, turnips, potatoes, garlic and peanuts. Add the broth and wine and bring to a boil. Add the spices and parsley, reduce the heat to a slow simmer and cook for about 20  minutes until all the vegetables are tender-crisp.

To serve, add to individual bowls and, if you happen to have grated Parmesan cheese, sprinkle a bit of that on top before serving..

Adapted from a recipe in Cooking Light magazine.

Pork and Garbanzo Stew

With Moroccan spices

INGREDIENTS

1    tablespoon olive oil

¾   pound pork loin, cubed ½ inch*

1    teaspoon ground cumin

1    teaspoon coriander

1    teaspoon turmeric

1    teaspoon smoked paprika

1    teaspoon cinnamon

1    teaspoon ground ginger powder

1    medium white onion, chopped

3    cloves minced garlic

2-3   carrots, diced (about 1 cup)

2    cans (15 ounces) garbanzo beans

2    cups dry white table wine or chicken broth

      juice of 1 large orange

METHOD

War m the olive oil in a large sauce pan over medkium-high heat and add the pork. Cook for 3 to 4 minutes, stirring, until well browned on all sides. Remove from the heat.

As you prepare the rest of the ingredients, add them to the sauce pan. SWhen all ingredients are added, return the sauce pan to high heat and bring to a boil. Reduce to a low simmer, clover and cook for 30 minutes.. Remove from ther heat and serve. Will make 3 to 4 servings.

Adapted from a recipe at theblackpeppercorm.,com on the internet

*COOKS NOTES: This recipe can also be made with chicken or with a combination of pork and chicken. The original recipe and the attached photograph included ½ cup of dried cherries, but I do not think they belong with these other ingredients and they added an unusual mouth-feel to the dish. After the photo and a first taste, they were removed completely before dinner.

Chicken and Leek Stew

INGREDIENTS

3    tablespoons butter

2    medium leeks, cleaned and thinly sliced

½   pound crimini mushrooms, thinly sliced

2    tablespoons olive oil

1    pound chicken breast, skinless, boneless, cut to 1 inch pieces

      all-purpose flour for dusting

1 ½   cups chicken broth

½   tablespoon dried thyme

1    tablespoon dry Sherry or sweet Vermouth

2    tablespoons sour cream

2    teaspoons Dijon style mustard

METHOD

Heat the butter in a large skillet over medium-low heat and add the leeks. Cook the leeks, stirring occasionally, until tender, about 4 to 5 minutes. Add the mushrooms, cover and cook until the mushrooms are tender, about 3 to 4 minutes. Remove the leeks and mushrooms to a plate and set aside.

Add the olive loil to the skillet.  Lightly dust the chicken pieces with the flour , shaking to remove any excess, and add to the skillet. Cook the chicken until golden brown on all sides and add the broth,  thyme and sherry. Continue cooking the chicken until it is cooked through, about 3 to 4 minutes. Remove to the plate with the leeks and  mushrooms.

Simmer the broth until it is reduced by half. Whisk the sour cream and mustard together in a small bowl and whisk into the broth. Return the leeks, mushrooms and chicken to the skillet. Simmer over low heat to warm throughout. Remove from the heat and serve.

Adapted from a recipe in Food and Wine magazine

Mediterranean Cod Stew

INGREDIENTS
2    tablespoons olive oil
1    medium white onion, chopped (about 1 cup)
1    cup ½ inch diced celery
1    cup ½ inch diced red bell pepper
4    cloves garlic, minced
1    cup dry white table wine

 2    jars (8 ounces) quartered artichoke hearts, drained and halved

1    can (about 4 ounces) sliced black olives, drained
¼   cup pine nuts (optional)
2    tablespoon capers, rinsed, drained
1    tablespoons dried oregano
1    tablespoons dried parsley
1    tablespoons dried basil
½   pound prepared salt cod, cut to 1 inch pieces*

METHOD

Heat the olive oil in a large skillet over medium-high heat and add the onions, celery and bell pepper. Cook for 4 to 5 minutes and add the garlic. Cook for 1 minute and add the wine, artichokes, olives, pine nuts, capers and spices. Stir together and cook for 1 to 2 minutes. Add all of the cod, stir to thoroughly mix, lower the heat to low, cover and simmer for 25 to 30 minutes or until the fish flakes easily. Serve in shallow bowls.

*see instructions at the top of this blog for preparing the cod..Be sure to remove the outer skin before cutting the fish into smaller, pieces

Beef and Stout Stew

INGREDIENTS
2    tablespoons olive oil, divided
12  ounces boneless chuck, trimmed, cubed
1    bottle (10 ounces) stout beer (like Guiness)
1    medium white onion, chopped (1 ½  cups+)
3    medium carrots, cut diagonally (1 ½ cups)
2    medium Yukon potatoes, diced to ½  inch
2    stalks celery, sliced on a diagonal (1 cup+)
1    teaspoon dried thyme
1    tablespoon tomato paste
3    cloves garlic, minced
1    cup low sodium beef broth
2    tablespoon all-purpose flour
2    cups sliced crimini mushrooms

METHOD

Heat a large sauce pan over medium heat and add 1 tablespoon olive oil. Add the beef and brown on all sides, about 3 minutes. Add the stout and bring to a boil. Reduce heat to a simmer, cover and cook for 30 to 40 minutes or until the beef is tender. Remove from the heat and set aside.

In a large skillet over medium-high heat, add the other tablespoon of oil and add the onion, carrots, potato, celery and thyme. Cook for 3 to 4 minutes, stirring, and add the tomato paste and garlic. Cook for 1 minute.

In a small bowl, combine the broth with the flour and add that to the skillet. Add the set-aside beef and stout and the mushrooms to the skillet. Bring to a boil, cover, reduce heat to a simmer and cook for 12 to 15 minutes until the vegetables are all tender. Serve immediately

Based on a recipe from Cooking Light magazine

Garbanzo, Sausage, Spinach Stew

INGREDIENTS
4    ounces Italian or Spanish dry sausage
2    medium leeks, white and pale green part
2    tablespoons olive oil
4    cloves garlic, minced
1    can (15 ounces) crushed or diced tomatoes
2    cups low sodium chicken broth
1    can (15 ounces) garbanzo beans, rinsed, drained
½   teaspoon ground cumin
½   teaspoon sweet paprika
½   teaspoon smoked paprika
4    cups chopped baby spinach (6 to 7 ounces)

METHOD

Cut the sausage into ¼ inch coins. Place a large skillet over low heat and add the sausage. Cook the sausage for about 5 minutes, stirring occasionally. Remove the sausage, setting it aside on paper towels to drain. Discard any fat in the skillet

Slice the leeks lengthwise and rinse, drain. Cut them into thin slices cross-wise Add the olive oil to a large sauce pan, increase the heat to medium and add the leeks. Cook the leeks, stirring occasionally, until they are tender, about 4 to 5 minutes. Add the garlic and cook for 1 minute.

Add the tomatoes and cook for 2 minutes. Add the broth, beans and all three spices and bring to a boil. Cover, reduce heat to a simmer and cook for 5 minutes. Add the reserved sausage and cook for 7 minutes. Add the spinach and, stirring occasionally, cook until the spinach is wilted, about 2 to 3 minutes. Serve immediately.

Based on a recipe from Cooking Light magazine.

Basque Style Codfish Stew

INGREDIENTS
1   pound prepared salted cod, cut to bite-sized
4   yellow potatoes, sliced thick
2   medium white onions, sliced
4   hard-boiled eggs, sliced
2   teaspoons capers, rinsed, drained
2   large cloves garlic, minced
¼   cup pitted green olives, halved
1   jar (4 ounces) roasted red bell peppers, drained, diced
½   cup golden raisins
1   bay leaf
1   can (8 ounces) tomato sauce
½   cup olive oil
1   cup water
¼   cup dry white table wine

METHOD

In a very large (6 quart) sauce pan, layer half of each ingredient in the following order: potatoes, cod, onions, egg slices, capers, garlic, olives, red bell peppers and raisins.

Put the bay leaf on top of the first layer and pour on half of the olive oil and half of the tomato sauce.

Repeat the layers as above and pour the water and white wine over the second layer. Do not stir. Cover and bring to a boil. Reduce heat to a simmer and cook until the potatoes are tender, about 30 minutes. This recipe will serve 4 and even tastes better the second day.

I only made half of the recipe and it nearly filled a 4 quart sauce pan.

Fish, Potato, Pepper Stew

INGREDIENTS
2   tablespoons olive oil
1   medium white onion, chopped
4   cloves garlic, minced
2 ½   cups low sodium broth, chicken or fish
1   tablespoon black peppercorns
1   piece cheesecloth for the peppercorns
1   pound sturdy fresh fish or pre-soaked dried salt cod
1   large red bell pepper, seeded, trimmed, cut to ½ inch
1   pound (3-4 medium) red potatoes cut to ½ inch cubes
2   teaspoons dried sage

METHOD

In a large sauce pan, add the olive oil over medium heat. Add the onion and garlic to the pan and cook for 4 to 5 minutes until translucent. Add the broth and tie the peppercorns into a bundle with the cheesecloth and add. Cook the stock at a simmer for 10 minutes. Remove and discard the peppercorns.

Add the fish, bell pepper and potato cubes and sage to the sauce pan, bring to a simmer and cook for 6 to 7 minutes, or until the potatoes are tender. . Serve with crusty French bread to 4 as a fish course or to 2 as a main dish

Baby Octopus Stew

Why this? Well, because many years ago I was at a Portuguese restaurant on Cannery Row and had marinated octopus that was unbelievable; not at all tough and so tasty. And I remember crabbing in Santa Cruz long before that and bringing up a whole mess of baby octopus. That's why.

INGREDIENTS
2   tablespoons olive oil
1   medium red bell pepper, cut to ½ inch pieces
1   medium onion, chopped
4   cloves garlic
1   tablespoon lemon juice
1   can (15 ounces) diced tomatoes with juice
3   tablespoons fresh chopped or 2 tablespoons dried parsley
3   tablespoons capers, rinsed, drained
1   pound baby octopus (see NOTES below)

METHOD

In a large skillet over medium heat, warm the olive oil and add the red pepper pieces. Cook the peppers for 3 to 4 minutes and add the onions and garlic. Simmer the vegetables until they are just tender, about 6 to 7 minutes. Lower the heat to a simmer and add the lemon juice, tomatoes, parsley and capers, stirring to combine.

Add the baby octopus to the skillet, cover and cook for 20 minutes, turning the octopus once at 8 to 10 minutes.. Remove from the heat and serve over rice or your favorite pasta.

NOTE

Baby Octopus can be found in Asian markets, frozen in 2 pound packages. Freezing helps to soften the octopus, so look for them this way. To get down to 1 pound, place the whole bunch into a plastic bag and submerge in a pan of hot water that come halfway up the plastic bag. When the bottom portion has thawed, separate it from the still-frozen portion, refreeze that portion, and use the thawed portion.

Orange Cranberry Pork Stew

INGREDIENTS
1    medium orange
1    teaspoon sesame oil
1    pound pork loin, cut to 1 inch pieces
½   cup coarsely chopped white onion
5    large cloves garlic, minced
¾   cup low sodium chicken broth
1    tablespoon dark brown sugar
2    tablespoons soy sauce
1    tablespoon rice vinegar
2    tablespoons chopped mild chilies, fresh or canned
1    cup fresh cranberries or ¾ cup dried
 
4    cups cooked long grain rice
2    tablespoons diagonally sliced green onions

METHOD

Preheat the oven to 325 F. Peel and section the orange, removing as much membrane as you can. In a large skillet, add the sesame oil and brown the pork cubes over medium-high heat for 5 minutes until browned on all sides. Add the onion and gasrlic and cook for 2 minutes.

Pour the pork and onions into a baking dish and add the orange slices, broth, sugar, soy sauce, vinegar and chili. If you are using dried cranberries, add them now with ¼ cup more of broth. Cover and bake for 1 hour. Add the fresh cranberries and bake, covered, for 30 minutes more or until pork is fork-tender.

To serve, place 1 cup of rice on each individual plate, cover with ¾ cup of the pork stew and garnish with the sliced green onions

Based on a recipe from Cooking Light  magazine

Pork Poblano Stew

INGREDIENTS
1   pound pork loin, cut to ½  inch pieces
2   teaspoons chili powder
3   tablespoons olive oil, divided
2   fresh poblano or Anaheim chilies, seeded, cut to 1 inch
1   large red bell pepper, seeded, cut to 1 inch
1   medium white onion, coarsely chopped
4   cloves garlic, chopped
1   can (15 ounces) diced tomatoes
1   cup reduced sodium chicken broth
1   piece, 3 inch, cinnamon stick
¼  cup fresh squeezed orange juice
2   teaspoons grated orange rind

METHOD

In a large bowl, mix the pork pieces and the chili powder and stir to coat the pork well. In a large sauce pan, add 2 tablespoons of olive oil over medium-high heat and add the pork pieces. Cook the pork, stirring occasionally, for about 4 minutes or until the pork is browned. Remove the pork to the large bowl and set aside.

Add 1 tablespoon of oil to the sauce pan and add the chilies, red peppers, onions and garlic. Cook the vegetables, stirring now and then, until they become tender, about 4 to 5 minutes. Add the tomatoes, broth, and the cinnamon stick. Bring to a boil, reduce to a simmer and cook, covered, for 6 to 7 minutes.

Add the pork to the sauce pan along with the orange juice and orange peel. Cook for 5 to 6 minutes, remove the cinnamon stick, and serve. Will provide 4 servings.

NOTE: Do not cut back on the orange peel or skip it entirely – it is what gives this dish a kick and makes this dish heavenly to eat

Adapted from a recipe in Better Homes and Gardens magazine

Black Bean, Kale, Hominy Stew

 

 INGREDIENTS
2    poblano chilies
½   pound tomatillos, de-husked, chopped
2    teaspoons olive oil
1    medium white onion, chopped (1 ½ cups)
3    cloves garlic, minced
2    teaspoons ground cumin
2 ½   cups low sodium vegetable or chicken broth
1    pinch red pepper flakes (optional)
1    can (15 ounces) black beans, rinsed, drained
8    ounces kale, tough stems removed, chopped (about 4 cups)
1    can (15 ounces) hominy, rinsed, drained

GARNISH

      sour cream
      chopped fresh cilantro

METHOD

Preheat the broiler to high and place the poblanos on a foil lined baking sheet. Broil for about 7 minutes on each side or until blackened and charred. Place them into a paper bag, close it tightly and allow them to sweat for 10 to 12 minutes. Peel the chilies and cut them in half. Discard the seeds and membranes. Coarsely chop them and set aside.

Place the tomatillos into a food processor or blender and process until they are a smooth puree. Set them aside.  In a large, heavy sauce pan, heat the olive oil over medium-high heat and add the onion. Cook for 5 minutes or until tender, stirring occasionally, and add the garlic. Cook 1 minute and add the cumin, broth, pepper flakes, black beans and kale, stirring to combine. Cover, reduce the heat and cook for 10 minutes or until vegetables are tender. Add the chopped poblano chilies, tomatillo puree and hominy. Cook the stew for 2 to 3 minutes until heated throughout.

Ladle into 4 to 6 serving bowls and garnish with 1 to 2 tablespoons of sour cream and a sprinkle of cilantro leaves.

From a recipe in Cooking Light magazine

Oven Beef Stew

INGREDIENTS
2    slices hickory smoked bacon, cut to ½ inch
1    pound beef sirloin (London broil) cut to 1 inch cubes
2    medium white potatoes, cut to ½ inch cubes
1    cup pearl onions (frozen or fresh, peeled)
1    can (15 ounces) diced tomatoes
1 ½   cup chopped celery, leaves and all
1    cup dry red table wine
1    teaspoons dried thyme
1    teaspoon dried marjoram
1    tablespoon dried parsley

METHOD

Preheat the oven to 375 F. In a large skillet, cook the bacon over medium heat until well crisped. Place the bacon into a large baking dish (3 quart.) Add the meat to the skillet and brown on all sides, stirring often. Add to the baking dish.

Add all of the remaining ingredients including the bacon to the baking dish and stir to m ix them well. Place into the oven and cook for 30 minutes uncovered. Check one of the potato pieces to see if the dish is cooked through and, if not, cook for another 5 to 10 minutes. Remove from the oven and serve. This recipe will serve 2 to 4 people.