SUMMER'S END STEW
My family loves stew, and this recipe is perfect for the last few vegetables left in the garden. The best part of this recipe is that you can substitute whatever is available in your garden. It's perfect with freshly baked bread.
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 16 servings.
Number Of Ingredients 17
Steps:
- In a Dutch oven, brown meat in oil over medium-high heat. Add the tomatoes, tomato juice or water, onions, garlic, pepper, and salt if desired. Bring to a boil. Reduce heat; cover and simmer for 1 hour., Add the potatoes, carrots, corn, green beans, peas and celery. Cover and simmer for 30 minutes. Add zucchini; simmer 10-15 minutes longer or until meat and vegetables are tender. Stir in parsley and sugar.
Nutrition Facts : Calories 189 calories, Fat 6g fat (0 saturated fat), Cholesterol 32mg cholesterol, Sodium 170mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 0 fiber), Protein 13g protein. Diabetic Exchanges
CHICKEN AND SUMMER VEGETABLE STEW WITH COUSCOUS
This recipe is sponsored by Do Good Chicken. Inspired by Moroccan tagine, this fragrant stew combines quick-cooking boneless chicken thighs and chickpeas with summer vegetables, such as zucchini, rainbow carrots and colorful cherry tomatoes. It's served over fluffy, buttery couscous and finished with a refreshing herb and nut topping. A little fire from harissa plus a dollop of cooling yogurt packs this dish with bright flavor.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- For the chicken stew: Put the garlic, carrots, onion, cinnamon, raisins, ginger, cumin, paprika, sugar, turmeric, 1 tablespoon salt and several grinds of black pepper in a large saucepan or Dutch oven with a tight-fitting lid. Add 2 cups water and bring to a boil over high heat; cover, reduce the heat and simmer until the carrots start to get tender, about 15 minutes. Add the chicken, chickpeas, tomatoes and zucchini and stir to combine. Return to a boil over high heat, cover, reduce the heat and simmer until the stew is slightly thickened and fragrant and the vegetables are tender enough to cut with the side of a fork, but still hold their shapes, about 15 minutes. (If the vegetables are fork-tender a bit sooner, remove them to a bowl while the liquid reduces then return them to the pot when ready to serve.) Remove and discard the cinnamon sticks.
- For the couscous: Bring 1 1/2 cups water to a boil with the butter and salt in a small saucepan. Stir in the couscous, remove from the heat, cover and set aside until the water has been absorbed and the couscous is plump, about 5 minutes. Fluff with a fork and keep warm.
- For the topping: Combine the cilantro, parsley, almonds, pistachios and raisins in a medium bowl.
- To serve, divide the couscous among bowls, top with the stew and sprinkle with the herb topping. Serve with harissa and yogurt on the side.
INDIAN SUMMER STEW: BUTTERNUT SQUASH, COCONUT, AND LENTIL STEW
Provided by Aarti Sequeira
Time 50m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Rinse the pigeon peas in a couple changes of water.
- In a large soup pot, combine the squash, drained pigeon peas, tomato, coconut, turmeric, cumin, and enough stock to cover. Bring to a boil, and then simmer, covered, 20 minutes. Remove the cover and simmer another 10 minutes.
- To temper: In a small skillet, warm the canola oil until shimmering. Add the mustard seeds and when they stop popping, add the red pepper flakes, garlic, and salt. Swirl the skillet so the contents cook evenly, and cook another 10 seconds. Then pour the contents of the skillet into the soup, along with the salt. Spoon a ladleful of soup back into the skillet (it will sizzle, be careful!), and pour back into the soup pot. Finish with the honey, lime juice, and cilantro. Adjust the seasonings, to taste, and enjoy a little Indian summer in the middle of your winter!
SUMMER SQUASH AND SAUSAGE STEW
This simple squash and sausage stew represents my idea of the perfect summer supper. It's very comforting, relatively fast, wonderfully flavorful, and helps solve a problem that's existed since neighbors started planting gardens: what to do with all that squash! Serve it with a big slice of crusty bread for dipping into the broth.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Stews
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Heat olive oil in a large pot over medium-high heat; cook sausage slices until they begin to brown, 3 to 4 minutes. Add onion, reduce heat to medium, and cook until onion becomes translucent, about 5 minutes. Stir in garlic and cook until fragrant, 30 seconds to 1 minute. Add chicken broth, crushed tomatoes, and jalapeno pepper; stir to combine.
- Bring mixture to a simmer; gently stir squash and potatoes into mixture. Reduce heat to medium-low. Season with salt, black pepper, and cayenne pepper.
- Simmer stew, uncovered, until potatoes and squash are tender, 30 to 35 minutes. Stir in Italian parsley. Adjust levels of salt, black pepper, and cayenne pepper if needed. Serve in bowls; sprinkle with Parmesan cheese.
Nutrition Facts : Calories 600.9 calories, Carbohydrate 50.6 g, Cholesterol 66.4 mg, Fat 36.1 g, Fiber 7.5 g, Protein 22 g, SaturatedFat 11.7 g, Sodium 1146.1 mg, Sugar 7 g
SUMMER FISH STEW
This storecupboard fish stew is bulked out with bread and is full of fresh, summer flavours
Provided by Chelsie Collins
Categories Dinner, Main course, Supper
Time 35m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the bread on a large baking sheet, drizzle over 1 tbsp oil and bake for 10 mins until golden. Set aside.
- Meanwhile, heat the rest of the oil in a large flameproof casserole dish over a medium heat. Add the onion and cook until softened for about 10 mins, then add the garlic and chilli flakes and stir for 1 min. Tip in the tomatoes and fish fillets. Cover and simmer for 10 mins until the fish is nearly cooked, then uncover.
- Tip in the butter beans, season well, then cook until everything is hot. Serve scattered with the croutons, parsley and lemon.
Nutrition Facts : Calories 325 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 8 grams sugar, Fiber 7 grams fiber, Protein 34 grams protein, Sodium 0.7 milligram of sodium
SUMMER CHICKEN STEW
One-pots aren't just for winter, try this fresh summer version with leeks, green beans, peas, new potatoes and tender chicken thighs
Provided by Charlie Clapp
Categories Dinner, Main course, Supper
Time 1h5m
Number Of Ingredients 10
Steps:
- Heat the oil in a large casserole dish over a medium heat. Add the leeks, garlic and thyme, cover and cook gently for 10 mins, stirring occasionally. Season the chicken and tip into the dish with the potatoes.
- Turn up the heat, pour in the stock and bring to a simmer. Reduce the heat and allow to gently bubble with the lid on for 35 mins. Add the green beans and peas for the final 10 mins of cooking. Season to taste, then ladle into bowls or lipped plates with a squeeze of lemon.
Nutrition Facts : Calories 436 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 10 grams sugar, Fiber 13 grams fiber, Protein 36 grams protein, Sodium 0.3 milligram of sodium
SUMMER VEGETABLE STEW
Steps:
- In a large deep skillet cook the onion and the garlic in the oil over moderately low heat, stirring, until the onion is softened, add the zucchini, the yellow squash, the bell pepper, and the corn, and cook the mixture over moderate heat, stirring, for 4 minutes. Add the tomatoes, the oregano, and salt and pepper to taste and simmer the stew, covered, stirring occasionally, for 10 minutes. Simmer the stew, uncovered, stirring occasionally, for 5 minutes more, or until the excess liquid is evaporated, sprinkle it with the basil, and serve it warm or at room temperature.
SUMMER STEW
It's summer. The sun doesn't set until after 8 PM. You want something light, but you also want something filling. A little vegetable stew can go a long way. Created for RSC Summer 2005.
Provided by Mirj2338
Categories Stew
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a heavy stew pan. Add the onion and saute over medium heat for about 5 minutes, until it begins to brown.
- Add the garlic, pepper, cumin, tumeric and pepper flakes. Cook for one minute, stirring.
- Add the eggplant to the pot. Sprinkle with salt and pepper. Cook over low heat, constantly stirring, until the eggplant is covered in the spices.
- Add the tomatoes and bring the mixture to a boil.
- Add the water, stir it into the mixture.
- Cover, simmer over low heat, stirring often, for about 20 minutes.
- Add the chickpeas and the green beans.
- Simmer for 10-20 minutes more until everything is tender and the stew is thick.
- Taste and adjust for seasoning.
- Serve hot, sprinkled with the cilantro.
Nutrition Facts : Calories 197.9, Fat 6.1, SaturatedFat 0.8, Sodium 225.3, Carbohydrate 32.4, Fiber 9.8, Sugar 6.2, Protein 6.8
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