VEGETABLE STEW (GIAMBOTTA) A LA RACHAEL RAY
Lean and Mean! Recipe courtesy of Rachael Ray and 30 Minute Meals. Was watching her prepare this stew and decided to post it; because we are having it for lunch tomorrow. Every Friday for lunch they serve some kind of soup that is hearty with some rice and vegetables. The soup is generally made with root vegetables, all kinds of meat, & beans as well!
Provided by Manami
Categories Potato
Time 40m
Yield 1 stock pot, 4 serving(s)
Number Of Ingredients 18
Steps:
- Preheat broiler.
- Heat a medium soup pot over medium heat.
- Add extra-virgin olive oil, bay, chopped garlic and onions and let them sweat out while you prepare the rest of the veggies.
- Work next to the stove and drop as you chop, in order of longest cooking time: potatoes, eggplant, zucchini, and bell pepper.
- Season with salt and pepper, cover and cook 10 minutes, stirring occasionally.
- Uncover and add tomatoes and stock and cook 5 minutes more, to heat through.
- Turn heat off and stir in basil(we don't use basil here -- instead we add Italian Seasoning and some parsley)
- Char bread under broiler and rub with cracked garlic then drizzle with extra-virgin olive oil, top with cheese and pepper and return to the broiler for 30 seconds to brown cheese.
- Serve cheese whole-grain toast with bowls of vegetable stew.
Nutrition Facts : Calories 569, Fat 16.8, SaturatedFat 2.6, Sodium 859.8, Carbohydrate 95.2, Fiber 14.8, Sugar 16.2, Protein 15
VEGETABLE STEW WITH POTATO AND CHEESE PANCAKES
Provided by Rachael Ray : Food Network
Categories appetizer
Time 35m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a medium pot over moderate heat saute garlic and mushrooms in extra-virgin olive oil for 2 or 3 minutes. Add zucchini and onion to the pot and season vegetables with salt and pepper. Saute another 5 minutes. Add beans, cumin, tomato and chopped rosemary. Bring stew to a bubble, reduce heat to low and simmer 10 minutes.
- Heat a nonstick skillet over medium high heat. Add a thin layer of olive oil or vegetable oil to the pan, just enough to coat the bottom. Combine potatoes with onions and flour. Mix in shredded cheese. Spoon piles of potato and cheese mixture into the pan, making 3-inch rounds, 1-inch apart. Cook cakes until golden and crispy, about 4 minutes on each side. Remove cooked cakes and repeat process.
- Arrange cakes, 3 per person, on dinner plates and top with ladles of mushroom and zucchini stew.
VEGETABLE STEW (GIAMBOTTA)
This is a Rachael Ray recipe, but my mom has made this for years. We love this in the summer with all the fresh veggies from the garden.
Provided by MARIA MAC
Categories < 60 Mins
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Heat a medium soup pot over medium heat.
- Add extra-virgin olive oil, bay, chopped garlic and onions and let them sweat out while you prepare the rest of the veggies.
- Work next to the stove and drop as you chop, in order of longest cooking time: potatoes, eggplant, zucchini, and bell pepper.
- Season with salt and pepper, cover and cook 20-30 minutes, stirring occasionally.
- Uncover and add tomatoes and stock and cook 5 minutes more, to heat through.
- Turn heat off and stir in basil.
GIAMBOTTA
I don't like stew with a bunch of peppers and tomatoes (or rather, my stomach does not!). But this stew has a lot of interesting textures, even if you leave out the red pepper! It's from the "Moosewood Restaurant Low-Fat Favorites". I also don't like eggplant very much, but it tasted very good in this. It will surprise you. Don't leave out the fennel bulb!
Provided by KinderSensei
Categories Stew
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Sweat the garlic, onion and salt in the oil for 5-7 minutes on a low heat in a covered pan. Stir frequently.
- While that is sweating, chop up the vegetables. First add the eggplant, then potatoes, fennel, pepper, zuchinni, and tomatoes.
- Sprinkle in the dried basil now, but save the fresh to add at the end if using that.
- Increase heat and simmer for 40 minutes until vegetables are tender.
- Add salt and pepper to taste.
Nutrition Facts : Calories 227.3, Fat 3.2, SaturatedFat 0.5, Sodium 198.3, Carbohydrate 47.6, Fiber 12.4, Sugar 11.1, Protein 7
GIAMBOTTA (VEGETABLE STEW)
Make and share this Giambotta (Vegetable Stew) recipe from Food.com.
Provided by cookiecutter _
Categories Stew
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Get a large pot and throw in all the ingredients except the basil.
- Cover and cook, stirring occasionally, about 30 minutes, or until vegetables are very tender.
- Remove from heat and stir in basil.
- Can be served hot or at room temperature.
Nutrition Facts : Calories 111.4, Fat 3.8, SaturatedFat 0.6, Sodium 8.3, Carbohydrate 18.7, Fiber 5, Sugar 5.3, Protein 2.7
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