Chicken and Sweet Potato Stew

 

SP and Baby thought this one up one January night. 

Ingredients

2 pounds boneless, skinless chicken - cubed

2 large sweet potatoes, peeled and cubed

2 large onions, chopped

1 green pepper, chopped

1 red pepper, chopped 

2 cans coconut milk

salt and Pepper

Oil

4 cups chicken broth

and the spice mix: 

freshly squeezed orange

2 Tablespoons Paprika

2 teaspoons cumin

2 teaspoons Coriander

2 teaspoons Turmeric

1/4 to 1/2 teaspoons Cayenne

2 Tablespoons ground cashews

Process

1. Salt and Pepper the chicken cubes and Saute until cooked. Remove

2.  To Be Continued.... sorry

Kidney Stew with Chicken Livers

 

 

 

 

 

 

This recipe is the epitome of why I became a vegetarian. 

Ingredients

2 veal kidneys

1/4 pound sliced mushrooms

1/4 pound chicken livers

3 oyster plants (also called salsify), scraped, slices, and soaked in vinegar and water

1 cup red wine

2 Tablespoons fat

2 Tablespoons flour

Juice of 1/2 lemon, grate part of peel

1 clove garlic, minced

1 bay leaf

salt and pepper

Process

"Remove fat and white hard material from kidneys, and cut in small pieces. Soak for 1 hour in salted water. Parboil oyster plant for 15 minutes. Rinse kidneys carefully and saute in the fat with the chicken livers. Put in individual casseroles. Saute the mushrooms, garlic, and oyster plants in the same fat. Put in casseroles. Blend the flour with the fat and juice remaining in the skillet and wine and seasonings to the ingredients int he casseroles. Cover and bake at 375 degrees for 25 minutes."

Mexican Stew

 

Wouldn't this be called chili?  

Ingredients

 1 pound hamburger

1 can tomatoes

2 cans kidney beans

2 green peppers chopped

2 teaspoons salt

2 bay leaves

2 onions chopped

4 cups boiling water

4 teaspoons chili paste

Process

 Combine all ingredients, simmer until thick, roughly 2 hours.

Leprosy Stew

There has got to be a joke here but this is literally how the card reads. Leprosy stew heralds from my paternal Great Aunt - KK's sister Mary. Mary was a NYC beatnik who apparently was chums with Andy Warhol and Truman Capote if I remember the stories correctly. 

This recipe serves 8. A friend says this reminds her of Moussakka. 

Ingredients
3 onions chopped
1 to 2 cloves garlic, chopped
3 cans chick peas, chopped
1.5 cans Italian tomatoes (1 large, 1 small)
1.5 Tablespoons curry powder
1.5 Tablespoons brown sugar
1.5 Tablespoons molasses
basil
cumin seed
chili powder
oregano
2.5 pounds ham, chopped

Process

1. In a stew pot, add the first four ingredients and mix over a medium heat. 
2. Add the curry,  brown sugar, and molasses. 
3. Add the spices to taste. 
4. Add the ham and simmer slowly. 
5. Best made a day in advance so put aside in the refrigerator and reheat the next day.

Chickpea and Spinach Stew from Food and Wine

This is a recipe for a tasty chickpea stew that was riffed off a Food and Wine recipe. I added a couple tablespoons tomato paste and a couple cups chicken stock. It was simmered uncovered for a while to let the flavors marry. We served it over rice cooked in chicken stock.

Chickpea and Spinach Stew from Food and Wine

 Ingredients

• 1 cup water
• 10 ounces leaf spinach 
• 2 large garlic cloves, crushed
• Kosher salt
• Pinch of saffron threads
• 2 teaspoons sweet paprika
• 1 teaspoon ground cumin
• Pinch of ground cloves
• Pinch of freshly ground pepper
• Two 15-ounce cans chickpeas with their liquid
• 1/4 cup extra-virgin olive oil
• 1 small onion, finely chopped
• 1 large tomato—peeled, seeded and coarsely chopped
• 1/4 cup golden raisins 
• 2-3 tbl spoons tomato paste
• rice
• 1 cup (+ whatever is needed for rice) chicken stock

Process
1. Prepare the rice and cook, according to instructions, in chicken stock in place of water.
2. Pour the water into a large deep skillet and bring to a boil. 
3. Add the spinach leaves and cook over high heat, stirring frequently, until wilted. (~2 minutes)
4. Drain the spinach in a colander and press to extract the liquid. 
5. Coarsely chop the spinach. 
6. Take the mashed garlic and mix it with the salt and saffron. Mix into a paste.  
7. Transfer paste to a small bowl. Add the paprika, cumin, cloves and black pepper and mash together until thoroughly combined. Stir in 1/4 cup of the chickpea liquid. 
8. Wipe out the skillet. Add 2 Tablespoons of olive oil to the skillet and heat until shimmering. 
9. Add the onion and tomato and cook over medium high heat. Stir occasionally until softened (~3 minutes). 
10. Add the garlic mash to the skillet and cook for 1 minute. 
11. Add the chickpeas to the skillet. 
12. Add the raisins and bring to a boil over medium high heat. 
13. Add 2-3 tomato paste to thicken.
14. Add the spinach and reduce heat to medium and SIMMER for 15 minutes. 
15. Add chicken stock to achieve desired saucy-ness.  
16. Lay out serving dishes and fill with the rice cooked in chicken stock. Add chickpea stew to bowls. Drizzle with the remaining olive oil and serve.

Seasoned Lentil Stew from Gourmet

We are making Tandoori meatballs tonight and I thought this would make the perfect accompaniment. I saw it on my Gourmet app.
Seasoned Lentil Stew with Vegetables

Hambone and Lentil Stew

Braised Cardamom-Curry Lamb

For Christmas, SP received a copy of the book Around my French Table by Dorie Greenspan.
SP has wanted this book since we made "Pumpkin stuffed with everything good" back in November of 2010. Dear Hi-Ho's birthday was on January 12th and I wanted to make something in her honor. When I asked Mush what Mom would have had, she said leg of lamb. So the search for a lamb dish was on and this is the delectable feast we settled on. I highly recommend the book and the recipe! The pictures don't do the recipe justice- and I really need a camera versus just my iPhone.

And following in Hi-Ho's tradition of marking our recipes, SP added a special notation for Mom. Love and miss you Mom- happy birthday!

Crockpot Beef Stew

Ingredients
* stewing beef (approx 1 lb)
* 3 onions, halved
* 5 peeled potatoes
* 6 carrots peeled and cut up
* 1 can Golden Cream of Mushroom Soup
* 1/2 envelope dry Onion Soup Mix

Process

1. Throw all ingredients together in Crockpot first thing in the morning.
   
2. Cook on low.
   
3. Serve at dinnertime with rolls and a salad.