Dinner, Meat, Stew

Pork and Butternut Squash Stew

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-12F.  Yup ! That has been the weather for the last few days.  Bitter, arctic, bone chilling cold.  The only fix is a piping hot bowl of stew. Stews may sound daunting but they really are not.  Just a few ingredients, a crock pot and a cold weekend afternoon–that really is all you need to make this stew and trust me, it is good for you and it will give your sunday chicken roast a run for its feathers !  So here we go !

Ingredients:

1 lb ground pork

5 cups cubed butternut squash

2 yellow onions, chopped

2 tsp of minced garlic

1, 14 oz can of diced tomatoes

1 chicken stock cube or 1, 14 oz can of chicken stock

1 tbsp of dried sage and rosemary

1/2 tbsp of red pepper flakes

A dash of nutmeg

Salt and pepper to taste

2, Fresh springs of thyme

1 bay leaf

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Method:

In a pan, saute pork with all the spices, herbs (except the thyme and bay leaf) and onions till pork is browned and onions are golden.

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In a crock pot, transfer the pork and onions.  Add the squash, tomatoes, chicken cube and two sprigs of fresh thyme and 1 bay leaf.

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Top the pot with water just to cover everything–you will have to adjust this if you are using chicken stock.

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Cook on high for 4.5 hrs, leaving the cover off for the last 1 hr to thicken the stew–make sure to taste the seasonings and stir the stew every now and again.

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Serve hot with rice, cornbread, or some crusty dinner rolls !

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Classics, Comfort food, French, Meat, Stew

Beef Daube Provencal

There are a lot of types of beef stew.  This is by far my favourite.  I love the richness of the wine and the heartiness from the beef and mushrooms.  This is another fall/winter staple in my kitchen, so when the temperature fell below 45F today, I decided that it was a good day to turn on the oven and make stew !

Ingredients:

2 teaspoons olive oil

12 garlic cloves, crushed

1 (2-pound) boneless chuck roast, trimmed and cut into 2-inch cubes

1 1/4 teaspoons salt, divided

1/2 teaspoon freshly ground black pepper, divided

1 cup red wine

2 cups chopped carrot

1 1/2 cups chopped onion

8 oz mushrooms

1/2 cup less-sodium beef broth

1 tablespoon tomato paste

1 teaspoon chopped fresh rosemary

1 teaspoon chopped fresh thyme

Dash of ground cloves

1 (14 1/2-ounce) can diced tomatoes

1 bay leaf

Method:

Preheat oven to 300°.

Heat a small Dutch oven over low heat. Add oil to pan; swirl to coat. Add garlic; cook 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon; set aside. Increase heat to medium-high. Add beef to pan; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook 5 minutes, browning on all sides.

Remove beef from pan. Add wine to pan; bring to a boil, scraping pan to loosen browned bits. Add reserved garlic, beef, remaining 3/4 teaspoon salt, remaining 1/4 teaspoon pepper, mushrooms, carrot, and next 8 ingredients (through bay leaf), and bring to a boil.

Cover and bake at 300° for 3 1/2 hours or until beef is tender.

Serve with buttered egg noodles or crusty bread !

 

Classics, Dinner, Fish & Seafood, Stew

Sausage and Fish Stew

This is my speedy take on Portuguese fish stew.  Its is hearty and filling and perfect for a protein rich, belly-warming fall dinner.  It pairs best with crusty bread and a glass of red wine–yes, it is white fish, but it also has sausage and it is simmered in a spicy tomato broth.  So, yes, pour yourself a glass and make this stew for your next family dinner.

Ingredients:

1lb/6 links of spicy sausage (like chorizo)

1 lb of a fresh white flakey fish ( cod/pollock/haddock)

1 tbsp of parsley, oregano, thyme and red pepper flakes

1 tbsp of olive oil

1/2 tbsp garlic, chopped

1 medium onion, chopped

1, 15 oz can of diced tomatoes

salt and pepper to taste

Method:

Add 1/2 tbsp of  oil and fry the cut sausage pieces til brown and set aside.

In the same pan, add 1/2 tbsp of oil in a saucepan and saute garlic and onion till pale golden.

Add the tomatoes and simmer for a few minutes and then add the sausage, herbs and chilli flakes.

At the very end add the fresh pieces of fish, adjust salt and pepper and simmer till fish is cooked through–about 7-8 mins.

Serve hot with bread and wine !

 

 

Comfort food, Poultry, Stew

Chicken and White bean Chilli

This is a lighter version of the traditional beef and beans chilli.  It’s perfect for the warmer months and is surprisingly healthy, filling and delicious.  Serve it with corn chips, corn bread or even a bead or rice.  I like it warm ( not too hot) straight from a bowl.  So here goes !

Ingredients:

1 lb of chicken thighs, poached and shredded

2 cans of butter beans ( any white bean will do)

2, 7oz cans of salsa verde

1 medium onion chopped

1 Tbsp of chopped garlic

1 Tbsp of cumin, chilli powder and oregano

1 Tbsp of olive oil

salt and pepper to taste.

Method:

First you will need to poach and shred your chicken.  For a short cut, you could use a store-bought roasted chicken and shred it.

Heat olive oil in a pan and saute the onions till pale golden.

Add all the spices and saute with the onions for a good 5-10 mins

Then add the chicken and the salsa verde and saute for another 10 mins

Add the beans and about 3-4 cups of water ( you could adjust the amount depending on how much chilli you want to make or how thick you want it to be)

Simmer for 20 mins and serve warm !!!