ins. Drain.
For the vegetable stew, heat olive oil over medium
ixing bowl; stir gradually into stew.
Heat to boiling, stirring
rain toast with bowls of vegetable stew.
Shape meat into 1-inch balls.
Place into water.
Add cubed potatoes.
Cook 35 minutes over low heat.
Add vegetable soup and cook 10 minutes more.
Yields 4 servings.
his for 3 months.
Stew:
Bring the 1 1
Heat 2 Tblsp of stock in a large pot. Add the onion and saute over medium heat for 5 minutes, adding more stock if necessary.
Add the remaining stock, yams, chickpeas, rice and salt; simmer for 45 minutes.
In small bowl, blend the peanut butter with 1/2 cpu of liquid from the stew to make a smooth paste. Stir into the stew along with the greens and cook for 5 minutes.
Stir in the lemon juice, pepper and tamari or Braggs; add chili sauce to taste.
Adjust seasonings and serve.
Saute the onions in the oil for about 10 minutes. Stir in the cayenne and garlic and saute for a couple more minutes. Add the cabbage and sweet potatoes and saute, covered for a few minutes. Mix in the juices, salt, ginger, cilantro, and tomatoes. Cover and simmer for about 15 minutes, until the sweet potatoes are tender. Add the okra and simmer for 5 minutes more. Stir in the peanut butter, place the pan on a heat diffuser, and simmer gently until ready to serve. Add more juice or water if the stew is too thick.
Combine peanut butter and 1/4 cup water.
Saute onion and green pepper in a little oil until soft, about 5 minutes.
In a large pot, add black-eyed peas (or meat), peanuts, water, beef stock (or water), tomatoes, tomato paste, all vegetables, spices, and peanut butter mixture. Stir well to combine.
Simmer on low heat for at least an hour, up to 4 hours, stirring occasionally. You may want to add more water to bring the stew to your desired consistency.
Serve over rice. Garnish with bananas or pineapple.
andling peppers.
Heat the vegetable oil in a Dutch oven
f black beans to the recipe, to good effect. If the
eason. Lower it into the vegetable stew and leave to simmer for
f boiling water.
Remove stew from heat and stir in
Cook and stir beef in a stockpot over medium heat until browned, 5 to 7 minutes. Add onions and garlic; cook and stir until onions are softened, 5 to 10 minutes. Stir harissa into beef mixture until coated; cook and stir for 2 minutes more. Season beef mixture with salt and pepper.
Pour enough water over beef to completely cover ingredients and bring to a boil. Add potatoes and tomatoes to stew; reduce heat to medium-low and simmer until beef and potatoes are tender, 2 to 3 hours.
or a few seconds. Add vegetable stock, tomatoes with their juice
In a Dutch oven or soup kettle, brown pork in oil.
Add the next 10 ingredients.
Cover and simmer for 1-1/2 hours.
Stir in gingersnap crumbs; simmer, uncovered, for 30 minutes or until stew is thickened and pork is tender.
Heat butter in a large saucepan over medium heat. Cook shallots and garlic, stirring, until shallots have softened. Add flour and cook, stirring, for 1 min. Add stock, potatoes, tomatoes, harissa, cinnamon and 2/3 of the mint. Add 2 cups water and bring to a boil. Reduce heat and simmer for 30 mins.
Add squash and simmer for 20 mins. Add corn, peas and cherry tomatoes. Simmer for 10 mins. Season to taste. Serve stew sprinkled with remaining mint.
tsp salt.
Drizzle stew with yogurt and sprinkle with
Heat butter in large saucepan on medium heat. Cook shallot and garlic, stirring, until shallot softens. Add flour; cook, stirring, 1 min.
Add stock, 2 cups water, potato, undrained tomatoes, harissa, cinnamon and about 2/3 of the mint leaves to pan; bring to the boil. Reduce heat to low; simmer, uncovered, 30 mins.
Add squash to pan; simmer, uncovered, 20 mins. Add corn, peas and cherry tomato; simmer, uncovered, 10 mins. Serve stew sprinkled with remaining mint.
hicken.
2.\tGet the vegetable oil hot over medium-high
In a nonstick skillet, heat oil over medium high heat.
Add carrots, squash, and onion and cook until golden, about 10 minutes.
Stir in garbanzo beans, stewed tomatoes, prunes, cinnamon, salt, crushed red pepper, and 1 and 1/2 cups water.
Heat to boiling. Reduce heat to low and simmer 30 minutes or until all vegetables are tender.
Meanwhile, prepare couscous as label directs, but use vegetable broth in place of the water called for on label.
Stir cilantro into stew.
Spoon stew over couscous to serve.