Tag: stew
Short Rib Chili with Tomatillo Sauce
I made this for the Super Bowl but thought I can still post this recipe as winter refuses to leave- and that means, stews and chili are still welcome… this is a rich, indulgent chili- definitely worth making.. especially if you are entertaining…
- 5 to 6 short ribs, bone in
Spice Rub
- 2 teaspoons ground coriander
- 2 teaspoons ground roasted cumin
- 2 teaspoons salt
Mix all the ingredients. Transfer the ribs to a flat platter. Sprinkle the spice rub onto the ribs and marinate for over night or at least 4 hours. Take out of fridge at least an hour before cooking.
Tomatillo Sauce
- 6 tomatillos, peeled and cut in half
- 2 poblano peppers, cut in half and deseeded
- 1 medium yellow onion, unpeeled, cut in half
- 4 garlic cloves, unpeeled
- Drizzle of olive oil
- Sprinkle of salt
- 1 cup cilantro, chopped
Preheat oven to 400 degrees.
Line a cookie sheet with aluminum foil. Place the tomatillos, poblanos, onion and garlic onto the cookie sheet. Drizzle the oil and sprinkle the salt. Roast for 30 minutes till vegetables are soft. Blend the vegetables with the cilantro till smooth. Keep aside.
- 3 tablespoons olive oil
- 1 cup chicken broth
- 1 can pinto beans
- Salt
- ½ cup cilantro, chopped
Heat a heavy saucepan with the olive oil. Brown the short ribs on both sides (about 5 minutes each) in two to three batches. Take out and add the tomatillo sauce and chicken broth. Bring to a boil and add the short ribs back into the saucepan. Bring to a boil and lower the heat to a simmer. Place lid and cook on stove or in a 350 degrees oven for 3 hours. Take the ribs out of the gravy and let cool. Take the bones and fat off and shred the meat back into the gravy. Add the beans and cook on medium heat for 10 minutes. Check for seasonings. Garnish with cilantro. Serve warm.
Mexican Stew
- This is a great one-pot meal to make .. especially since it has started to get cold…
- 1 pound chicken thighs
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 2 to 3 large yellow potatoes and cut into ½ inch pieces
- 2 tablespoons olive oil
- 2 teaspoons roasted cumin
- 2 cups chicken broth
Sauce
- 2 poblano peppers, sliced in half
- 1 anaheim pepper, sliced in half
- 1 small garlic head, wrapped in aluminum
- 1 small yellow onion cut in half
- 2 to 3 green onions
- 1 tablespoon olive oil
- Salt
- ½ cup cilantro, chopped
- ½ cup chicken broth
Place the peppers, garlic, onion and green onions onto a lined baking sheet. Drizzle the olive oil and sprinkle the salt. Roast in the oven for half an hour, or until the vegetables are soft. Take out and blend in the blender with the cilantro and ½ cup broth until smooth.
Heat a saucepan and add the oil and roasted cumin. Add the carrots and celery and sauté for 2 to 3 minutes on medium heat. Add the green sauce, 2 cups broth and the chicken thighs. Mix well and add the potatoes. Bring to a boil and simmer for an hour and a half. Serve hot with bread.
Mexican Chicken Stew with Chorizo
This dish reflects my obsession with smoked paprika- yet again. I also love Mexican and Latin flavors. They are very similar to Indian and Thai flavors- loud and flavorful. That is what I love. Don’t get me wrong, I do love the subtle dishes as well but I find myself craving the spicy, flavorful foods- preferably the kind I churn out in my kitchen. I can control the fat, sodium and honestly make it more tasty than what we get outside.
This one starts with chicken thighs- my favorite cut to cook with.. they are very forgiving and super flavorful. I then added my other other favorite ingredient- chorizo which provides immense flavor to any dish. I love eating it on it’s own…
A mixture of green onions, carrots, tomatoes and chipotle sauce makes this stew really delicious. I served it hot with hot corn tortillas and fresh guacamole. My husband had a cold beer and I enjoyed a glass of red wine. It was absolutely delicious…
- 1 pound skinless thighs
- 1 teaspoon smoked paprika
- 2 teaspoons salt
Sprinkle the chicken thighs generously with the paprika and salt. Keep aside.
- 1 tablespoon extra virgin olive oil
- 1 cup carrots, chopped
- ½ cup green onions, chopped
- 1 link chorizo, casing removed and chopped
- 1 to 2 teaspoons chipotle sauce
- 1 cup chopped tomatoes
- 2 cups chicken broth
- Salt
- ½ cup cilantro, chopped
Heat a heavy saucepan with the olive oil. Brown the chicken thighs on both sides on high heat in two batches and keep aside. Add the chorizo to the pan and sauté on medium heat for 2 to 3 minutes. Add the carrots and green onions. Saute for another 2 to 3 minutes and add the chipotle sauce, chopped tomatoes and chicken broth. Bring to a boil and add the chicken thighs. Bring to a boil and lower heat to a simmer and cover with lid. Let it cook for at least 45 minutes. Take the lid off and cook on a simmer for another half an hour until the meat is falling off the bone. Check for seasonings and add salt. Garnish with cilantro and serve with guacamole and tortillas.
Tuscan Style Cannellini Beans and Tomato Ragu
This ragu is delicious and very easy to make. I decided to make it dried beans and soaked them overnight, but you can definitely make them with the canned variety. The dried beans give the dish a bit more depth of flavor but the canned ones are very comparable.
I started with pancetta, onion, celery, carrots and garlic. I got fresh herbs from my backyard including rosemary, thyme and sage. I always buy San Marzano tomatoes which are special ones grown in Italy and have an amazing flavor. Some white wine and chicken broth later, I had a start to a very delicious stew. I let it cook for a couple of hours. The good thing about this dish is you can make it in advance. In fact it will taste better the next day as all the flavors will have a chance to marry.
Make this ragu with the lamb roast and have a wonderful holiday.
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Beef Stew with Orange and Cinnamon
Delicious, delicious- one of my favorite stew recipes. Orange and cinnamon are synonymous with cold weather. I had some stew meat in the freezer. I took it out the night before and made the stew in no time. All you need is some chicken broth and red wine. I always have mushrooms in the fridge- my daughter loves them and they are super versatile. I decided to add them to the mix. I zested and juiced an orange and added a cinnamon stick. It is amazing what those flavors put together do to any dish- whether it is a sweet or savory dish.
The stew took no time to put together. It cooked on the stove for a good half an hour, forty minutes. You can cook it even longer, depending on the meat.
Everyone loved it- the only problem was that it finished in one sitting. Everyone wanted it the next day.
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Fish Stew with Zucchini Bruschetta
Since I am always looking for ways to incorporate more fish into our diets, my brain is usually working overtime to come up with different recipes that are delicious and healthy at the same time.
I wanted to do a simple fish stew that is a bit French and Italian at the same time. I sauteed the fish lightly and added the onions and garlic. For extra flavor, I used parsley and my favorite herb that goes so well with fish- dill. Tomato paste makes this fast stew taste like it has been on the stove for hours.
The most important ingredient in this dish (besides the fish) is the fish stock. I was able to find it at Whole Foods and I believe it is available in most grocery store. If you can’t find it, don’t worry- use chicken stock instead but I have to say, the fish stock provides a great flavor to this simple dish. I added potatoes to make this stew a bit more substantial. I was initially thinking of serving a salad with the dish but then decided to come up with a zucchini pesto and served it on top of some toasted bread- that is the Italian part of the meal.
My daughter loved the stew including the zucchini pesto bruschetta. My husband and I opened a Pinto Noir and enjoyed a lovely dinner.
Try this quick, delicious fish stew for dinner next time you feel like eating fish…
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