Tuesday, August 05, 2008
Oxtail Stew
Hearty Oxtail Stew
This was meaty, not too gamey and very filling.
-3 lbs oxtails
-1 onion, diced
-6 large carrots, peeled and cut into chunks
-3 turnips, peeled and cut into chunks
-1 can chickpeas, drained
-1/2 cup brown rice
-1 bunch turnip greens, diced
-2 cans diced tomatoes
-water to cover
-1 tb turmeric
-1 tb fenugreek powder
-salt and pepper to taste
-1 onion, diced
-6 large carrots, peeled and cut into chunks
-3 turnips, peeled and cut into chunks
-1 can chickpeas, drained
-1/2 cup brown rice
-1 bunch turnip greens, diced
-2 cans diced tomatoes
-water to cover
-1 tb turmeric
-1 tb fenugreek powder
-salt and pepper to taste
Brown the oxtail in a deep pot. Add the onions, carrots and turnips and cook for a few minutes. Add the spices and stir to combine. Add everything else. Bring to a boil. Reduce to a simmer and simmer, uncovered, for about 2 hours.
Labels: carrot, chickpeas, dinner recipes, homemade, oxtail, rice, stew, tomatos, turnip, turnip greens
Monday, March 24, 2008
Beef Stew
Stew is a great way to use up lots of random ingredients in the fridge. We also got a great deal on some stew meat. This stew will last about a week in the fridge.
-3 lbs beef, cubed (tough cuts are fine)
-6 carrots, peeled and chopped
-6 ribs celery, chopped
-1 can chick peas
-8 unsweetened whole dried apricots
-2 tb dried pomegranate seeds
-1 onion, diced
-1/2 cup brown rice (for thickening)
-2 cans diced tomatoes
-2 cups leftover tomato sauce
-1 tb ground ginger
-2 tb ground fennel
-2 tb ground coriander
-salt and pepper to taste
Brown the beef, then add all of the other ingredients. If the liquid does not cover the ingredients, add enough water just to cover. Stir well, bring to a boil, then reduce to a simmer, uncovered. Simmer for 2-3 hours, stirring occasionally. Serve alone, or with a side of roasted butternut squash.
-6 carrots, peeled and chopped
-6 ribs celery, chopped
-1 can chick peas
-8 unsweetened whole dried apricots
-2 tb dried pomegranate seeds
-1 onion, diced
-1/2 cup brown rice (for thickening)
-2 cans diced tomatoes
-2 cups leftover tomato sauce
-1 tb ground ginger
-2 tb ground fennel
-2 tb ground coriander
-salt and pepper to taste
Brown the beef, then add all of the other ingredients. If the liquid does not cover the ingredients, add enough water just to cover. Stir well, bring to a boil, then reduce to a simmer, uncovered. Simmer for 2-3 hours, stirring occasionally. Serve alone, or with a side of roasted butternut squash.
Labels: beef, carrot, dinner recipes, homemade, squash, stew
Monday, February 18, 2008
Indian Lamb Stew with Roasted Asparagus
The was one of Alexis' best creations recently. It's sometimes amaziing what you can come up with when you have ingredients in the fridge that need to be used up. This dish was luscious and tasty, hearty and complex, just delicious.
Indian Lamb Stew
-3 lb leg of lamb, cubed
-1 onion, diced
-8 carrots, peeled and rough chopped
-1 can chickpeas, drained
-1/4 cup brown rice
-4 cans diced tomatoes
-1 can coconut milk
-1 handful chopped cilantro
-4 cans chicken stock or water
-1 ts each: ground ginger, cumin, paprika, cayenne, cardamom, coriander, fennel, cinnamon, turmeric
-1 tb salt
Brown the lamb cubes in a bit of oil in a deep soup pot. Add the onion and carrot and 1/2 the spices and combine. Add the tomatoes, chickpeas, stock or water, rice and the rest of the spices. Bring to a boil, then reduce to a simmer and simmer for about 2 hours. Add the coconut milk and simmer for another hour, stirring occasionally. Add the cilantro and serve.
Indian Lamb Stew-3 lb leg of lamb, cubed
-1 onion, diced
-8 carrots, peeled and rough chopped
-1 can chickpeas, drained
-1/4 cup brown rice
-4 cans diced tomatoes
-1 can coconut milk
-1 handful chopped cilantro
-4 cans chicken stock or water
-1 ts each: ground ginger, cumin, paprika, cayenne, cardamom, coriander, fennel, cinnamon, turmeric
-1 tb salt
Brown the lamb cubes in a bit of oil in a deep soup pot. Add the onion and carrot and 1/2 the spices and combine. Add the tomatoes, chickpeas, stock or water, rice and the rest of the spices. Bring to a boil, then reduce to a simmer and simmer for about 2 hours. Add the coconut milk and simmer for another hour, stirring occasionally. Add the cilantro and serve.
Labels: carrot, chickpeas, dinner recipes, homemade, lamb, soup, stew
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