Category Archives: stews.

Gumbo

Dear gumbo, you’re great. Sincerely, mea.

Gumbo

1 lb chicken breast, cut into small pieces

6 oz andouille sausage, cut into small pieces

3 tablespoons olive oil

1/2 cup flour

4 tablespoons butter

1 onion, diced

3 cloves garlic, diced

2 stalks cerely, diced

2 carrots, peeled and diced

1 red bell pepper, stemmed, seeded, diced

2 1/2 cups chicken stock

2 tablespoons worcestershire

2 bay leaves

1/2 teaspoon paprika

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon black pepper

1/2 teaspoon cayenne pepper

1/2 teaspoon file gumbo

3/4 teaspoon oregano

3/4 teaspoon thyme

1 14.5 oz tin whole peeled tomatoes, chopped and with juices

juice of 1 lime

1 bunch scallions, diced

1 small bunch fresh parsley, chopped

In a large heavy bottomed pot, heat 1 tablespoon olive oil and cook chicken.  Set chicken aside.  Add 1 tablespoon olive oil to pot and cook sausage.  Set sausage aside with chicken.  To make the roux, melt 4 tablespoons butter in pot.  Sprinkle in flour and cook until the mixture the color of chocolate, being careful not to burn the roux.  This may take 10-20 minutes.  Remove pot from heat and allow to cool for 10 minutes.

Add 1 tablespoon olive oil and return to heat. Add onion, garlic, celery, carrot and bell pepper.  Stir to coat vegetables in the roux.  Cook for 10 minutes stirring frequently.  Add stock, sausage, chicken, worcestershire, bay leaves, paprika, salt, garlic, black pepper, cayenne pepper, file gumbo, oregano and thyme.  Bring to a boil, reduce heat and simmer, covered 30  minutes.    Add canned tomatoes.  Cover and simmer 30 minutes more.  Add juice of one lime.  Serve with white rice and garnish generously with scallion and parsley.

Curry Stew

A cross between an indian and thai curry.  Make is vegetarian by substituting vegetable stock for chicken stock and tofu or extra vegetables for the chicken.

Curry Stew

1 lb chicken breast

3 potatoes

drizzle olive oil

1 onion, chopped

3 cloves garlic, minced

1/4 cup ginger, minced

3 carrots, peeled and chopped

1 green pepper, seeded and chopped

1 tin lite coconut milk

2 cups chicken stock

2 tablespoons curry powder

1/2 teaspoon paprika

1/4 teaspoon chili powder

1 bay leaf

2 tablespoons fish sauce

1 1/2 cups green beans, chopped

juice of 1 lime

salt and pepper

Cook chicken.  Chop and set aside.  Boil potatoes.  Chop and set aside

In a large pot, saute onion in drizzle of olive oil about 1 minute.  Add garlic and ginger, saute 1 minute more.  Add carrot and green pepper, saute 1 minute more.  Add coconut milk, chicken stock, curry powder, paprika, chili powder, bay leaf and fish sauce.  Bring to a boil, lower heat and simmer 15 minutes until vegetables are tender.  Add green beans.  Cook 5 minutes more or until green beans are crisp tender.  Add Chicken and potatoes.  Heat through.  Add lime juice and salt to taste.

 

 

Vegetable Chili

It’s 60 something degrees in brooklyn today and I’m already in sandals and ready for foods that remind me of warmer, sunnier seasons. This chili is one of them.

(a lot of) Vegetarian Chili

2 tablespoon olive oil

1 28oz can peeled, diced tomatoes

1 1/2 cup water

1 yellow onion, diced

4 cloves garlic, minced

2 medium carrots, peeled and diced

1 bell pepper, diced (i used orange)

1 zucchini, diced

1 or 2 jalapenos, diced (wear gloves!)

2 tablespoon oregano

2 heaping tablespoons each: paprika, cumin, chile powder

Fresh cilantro, cut

Salt/Pepper

Juice of one lime

1/2 cup corn, frozen or off the cob

3/4 cup edamame (without shells)

1 can black beans, drained and rinsed

1 can kidney beans, drained and rinsed

Saute onions and garlic with olive oil in large pot, about 2 minutes, until soft. Add remaining vegetables, cook 2 minutes more. Add tomatoes, water, herbs and spices, simmer for one hour. Add lime juice, corn, edamame and beans. Cook additional 10 minutes.