Category Archives: Stews

White Chicken Chili – Recipe of the Day

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White Chicken Chili
Image by Colleen Greene

White Chicken Chili can be prepared in under an hour, including cooking time – a perfect supper choice after a long busy day.

INGREDIENTS

  • 2 tablespoons extra virgin olive oil
  • 1 large onion, finely chopped
  • 3 garlic cloves, finely minced
  • 2 teaspoon cumin
  • ¼ teaspoon cayenne pepper
  • Salt and freshly-ground black pepper, to taste
  • 1 can Ortega™ diced green chills, drained
  • 4 cans white beans, un-drained
  • 4 cups chicken broth
  • 2 cups roasted chicken meat, removed from bones and shredded
  • 1 cup shredded Monterey Jack Cheese

DIRECTIONS

  1. Heat olive oil over medium heat in a large soup pot or Dutch oven.
  2. Add onion and garlic – sauté slowly until soft (about 8 to 10 minutes).
  3. Add cumin, cayenne, salt and pepper – stir well.
  4. Add green chills, chicken broth, shredded chicken, and 2½ cans of beans.
  5. Simmer uncovered 15 minutes.
  6. Place remaining 1½ cans of un-drained beans in blender or food processor to puree.
  7. Add to soup to thicken.
  8. Simmer 5 more minutes.
  9. Remove from heat and stir in cheese until melted.
  10. Serve warm with warn, buttered crusty French bread.

NOTE: Watching your sodium intake? Drain and rinse beans thoroughly. Replace discarded liquid with an equal amount of water. Another option is to not add additional salt to the recipe.



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Savory Beef Stew – Soups and Stews Series #7

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Savory Beef Stew
Image by essgee51

Savory Beef Stew is a true comfort food in my family. A hearty, nicely flavored classic stew served with hot corn bread or biscuits and real butter is utterly delicious. This is my personal adaptation of a recipe that has been passed down through the generations.

INGREDIENTS

  • 2 tablespoons virgin olive oil
  • 2 tablespoons garlic (1 tablespoon coarsely chopped and 1 minced)
  • 2 to 2½ lbs beef (brisket or rump), have the butcher cut in 1½” cubes
  • Salt and freshly-ground pepper to taste
  • 3 mediums onions, peeled and cut into thick vertical slices
  • 3 tablespoons flour
  • 2 cups beef or vegetable stock
  • 1 cup red wine
  • 1 whole bay leaf
  • ½ teaspoon thyme
  • 4 large potatoes, peeled and cut into 1” chunks
  • 4 large carrots, peeled and into 1” chunks
  • 1 cup fresh peas (thawed frozen peas will do in a pinch)
  • Sour cream (optional) and fresh parsley for garnish

DIRECTIONS

  1. Heat oil over medium-high heat in a large Dutch oven (with lid).
  2. Add ½ the coarsely chopped garlic and cook for 1 minute, stirring constantly.
  3. Remove the garlic and discard.
  4. Brown the meat in small batches; turn often to brown all sides.
  5. Do not put too much meat in the pan at one time, crowding will prevent even browning.
  6. Season with salt and pepper as the meat cooks.
  7. As each batch is browned, remove with a slotted spoon and set aside. (Add more oil, as needed)
  8. When meat is cooked, pour off most of the oil and reduce.
  9. Add the onions and cook, stirring constantly, until soft ~ 8 to 10 minutes.
  10. Stir in the flour and cook (continuing to stir) for about 2 minutes.
  11. Stir in stock and wine.
  12. Return the meat to the pan and add the bay leaf and thyme.
  13. Bring to a boil, reduce heat to low, cover and cook for 30 minutes.
  14. Remove the lid and add the potatoes and carrots.
  15. Add more stock (or water) if necessary, the stew should be “soupy.”
  16. Bring to a boil (again), reduce the heat to low, cover and cook 45 – 60 minutes until the meat and vegetables are tender.
  17. Season to taste with salt, pepper and thyme.
  18. Add the minced garlic and peas, cover and cook over low heat for 5 minutes more.
  19. If the stew is too “soupy” for your taste, remove the cover, raise the heat to medium, and let the liquid cook down.

Serve in large heated bowls, garnish with a dollop of sour cream and clipped fresh parsley. (Can also be served over hot, buttered noodles.)



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Sweet Potato and Pork Stew – Soups and Stews Series #6

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Sweet Potato and Pork Stew
Image by Nancy Wilson

 Sweet Potato and Pork Stew is a rich, hearty stew flavored with nutmeg, sage, and apple-cranberry juice. It is a meal in itself for a chilly winter night or when unexpected guests drop in.  Serve with salad and thick buttered slices of warmed whole-grain bread.

INGREDIENTS

  • 1 pork loin roast (2½ – 3 lb), cut into to 1½” cubes
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 3 – 4 tablespoons flour
  • 3 tablespoons olive oil
  • 1 large onion, chopped
  • 3 stalks celery, sliced very thin on the diagonal
  • 3 large cloves garlic, minced (adjust to taste)
  • 2 cups chicken broth (canned or homemade)
  • 1¼ cups apple-cranberry juice
  • 1 cup water
  • 2 large sweet potatoes, peeled and cut into 1” cubes
  • 1 – 2 tablespoons fresh sage, snipped
  • Grated fresh nutmeg (or ground nutmeg)
  • Fresh sage leaves

DIRECTIONS

  1. Prepare the vegetables (onions, celery, garlic, sweet potatoes).
  2. Mix the broth, juice and water – set aside.
  3. Have the sage and nutmeg ready to use. 
  4. Place the cubed pork in a large bowl
  5. Season with salt and pepper.
  6. Add the flour and toss to coat the pork.
  7. Place1 tablespoon oil over medium-high heat in a 5- to 6-quart Dutch oven.
  8. When oil is hot, add half the pork and brown on all sides.
  9. Remove from the pan with a slotted spoon – set aside.
  10. Add another tablespoon of oil and remaining pork – brown on all sides.
  11. Remove pork from pan – set aside with first batch of pork. (Save the flour in the bowl)
  12. Add remaining tablespoon oil to the Dutch oven and sauté onion and celery for ~ 5 to 7 minutes or until tender and transparent.
  13. Stir in garlic and sprinkle with any remaining flour – stir to coat.
  14. Slowly stir in broth, juice, and 1 cup water – stirring continuously with a wooden spoon.
  15. Return pork to pan – then, add sweet potatoes and sage.
  16. Bring to a boil – then, immediately reduce heat to a simmer, cover, and cook 20 to 25 minutes until potatoes and pork are tender.
  17. Season to taste with salt and pepper.
  18. Serve in warm bowls – sprinkled with nutmeg and fresh sage leaves.





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Chicken Winter Stew – Soups and Stews Series #1

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This vegetable laden Chicken Winter Stew is especially good on a cold winter’s night. This old-fashioned chicken stew is very good, and hearty. One generous sized bowl will warm you up from head to toe. Served with chunks of warm crusty bread, who could ask for anything more?

Ingredients

  • 8 slices quality bacon, cut into ½” pieces
  • 2 pounds chicken breasts, boneless/skinless cut into 2″ pieces
  • 1 teaspoon fresh garlic, minced
  • ¼ cup all-purpose flour
  • 1 can (10 ¾ oz) chicken broth
  • 2 cups whole fresh mushrooms, trimmed
  • ¼ cup fresh parsley, chopped
  • 1 cup red wine (or chicken broth)
  • 8 small red potatoes, cut in halves or quarters
  • 8 medium carrots, peeled and cut into 1″ pieces
  • 3 medium onions, peeled and quartered
  • 1 cup green beans, cut into 1″ pieces
  • 1 teaspoon coarsely ground black pepper
  • 1 teaspoon dried thyme leaves
  • Salt to taste (optional)

Directions

  1. Pre-heat oven to 375° F.
  2. Prepare all the vegetables.
  3. Cut the bacon and chicken.
  4. Cook bacon over medium-high heat for 5 minutes in Dutch oven.
  5. Add chicken and garlic and continue cooking, stirring occasionally until chicken is browned (8 to 10 minutes).
  6. While chicken is cooking, whisk the flour and chicken broth together in a medium bowl.
  7. Stir flour mixture into browned chicken in the Dutch oven and blend completely.
  8. Add all remaining ingredients and stir to mix.
  9. Cover and bake for 75 to 90 minutes or until vegetables are tender when pierced by a fork.
  10. Adjust seasoning – add salt to taste.
  11. Serve with hot buttered biscuits or warm crusty French bread.

Servings: 8



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