1 tblsp olive oil; plus 2 teaspoons
3 cloves garlic; large, slivered
3/4 lb shrimp; peeled and deveined
1/4 tsp salt
1 small fennel bulb; cored, 1/2 dice
1 small onion; chopped
3/4 tsp tarragon
1/4 tsp freshly ground pepper
1 can whole tomatoes; 14 or 16 ounce
8 oz clam juice
1/2 cup dry white wine
1/4 cup water
1 can cannellini beans; drain,rinse (19 oz)
2 tblsp chopped fresh parsley
Heat 1 tablespoon oil in Dutch oven over medium heat; add garlic and cook, stirring occasionally, until golden. Discard garlic.
Increase heat to high. Sprinkle shrimp with salt. Add to Dutch oven and cook, stirring frequently, until just opaque throughout. Transfer shrimp to bowl.
Add remaining 2 teaspoons oil to Dutch oven. Add fennel, onion, tarragon and pepper; cook, stirring frequently, until vegetables are tender, 5 minutes. Stir in tomatoes,
clam juice, wine and water. Bring to boil, breaking up tomatoes with spoon. Stir in beans and shrimp; heat through. Sprinkle with parsley.
Old Time Beef Stew
2 lb stew beef; cubed
1 teaspoon worcestershire sauce
1 clove (1 g) garlic
1 medium (4 oz) onion; sliced
1 1/2 each (0.2 oz) bay leaf (1 or 2)
1 tablespoon salt
1 teaspoon sugar
1/2 teaspoon paprika
1/4 teaspoon pepper
1 dash cloves or allspice
6 each (4 oz) carrot; quartered
4 large potatoes; quartered
1 lb onion
Brown meat in 2 tbsp oil. Add 2 cups hot water and next 9 ingredients.
Cover; Simmer 1 1/2 hr, stirring occasionally. Remove bay leaves and
garlic. Add vegetables. Cover and cook for 30 min. Gravy: Skim most of fat
from liquid; measure 1 3/4 cup. Combine 1/4 cup water and 2 tbsp flour till
smooth. Stir slowly into hot liquid. Cook and stir till bubbly.
Yield: 6 - 8 servings
West African Groundnut Stew
2 sweet potatoes
2 tablespoon vegetable oil
3 garlic cloves, minced
3 tablespoon grated ginger
2 tablespoon coriander
1/2 teaspoon cayenne
1 medium onion, chopped
2 medium toamtoes, chopped
4 cup eggplant
1/2 cup stock
1 cup zucchini
2 green peppers, chopped
2 cup tomato juice
1/2 cup peanut butter
Boil the potatoes till they are just tender. Saute the garlic & ginger
with the spices for 1 minute & then add the onion. Saute for a few minutes
longer. Add tomatoes, eggplant & a splash of the water. Simmer for 10
minutes. Add the zucchini & peppers & simmer for 20 minutes.
Drain the potatoes, mash roughly & add to the stew. Add the juice & peanut
butter. Stir well. Simmer for 5 to 10 minutes.
Serve on rice or millet & garnish with pineapple or banana slices.
FRom: "New Recipes From Moosewood Restaurant"
Ful Medames (Egyptian Brown Bean Stew)
1 lb ful beans; soaked (available in specialty markets)
1 tablespoon freshly ground cumin
6 cloves crushed garlic
4 hard-boiled eggs; shelled and coarsely chopped
1 handful chopped cilantro
1 small handful chopped fresh mint
2 quartered lemons
1 medium sweet onion (bermuda; vidalia; spanish, red), sliced
1 good quality olive oil
1 freshly ground black pepper
1 salt
Says the _New Internationalist Food Book_ (by Troth Wells, published by
Second Story Press, Oxford, 1990) :
Ful is the Egyptian word for bean and Medames describes the variety used;
a brown, round broad bean. This is a popular meal with both rich and poor
in Eqypt, eaten in the fields, sold in bazaars and Ful cares, even served
in luxury hotels and restaurants. The eggs, onions, oil and lemon are
served separately for people to help themselves.
The following recipe is my adaptation of that given in the Food Book.
Heat oven to 300 F.
Put the soaked, drained beans into a baking dish with a cover and pour in
enough water to cover them by 2 inches. Add half the cumin, lots of black
pepper, and the garlic. Cook slowly in the over, covered, for 3-4 hours,
until the beans are very soft but not broken up, and the juice is thick.
Meanwhile, put the eggs, cilantro, mint, lemon, and onion into separate
dishes on the table.
When the beans are ready, salt them and add the rest of the cumin and 1/4
cup of olive oil. Serve in the baking dish at the table and invite people
to addtheir own eggs, mint, cilantro and lemon juice on top, and more olive
oil as needed to give a smooth consistency.
This is good served with warm pita bread and a tomato/onion/cucumber/
mint/olive salad with a light yogurt and garlic dressing. Some people like
to add a dash of hot sauce. Joanne Cook Halifax, Nova Scotia
Fall Fruit Stew
2 cup unsweetened apple juice
1 cup water
2 sticks cinnamon
1 slice (1-inch) ginger root; cut in half
1 orange; zest of
1 lemon; zest of
2 apples; peeled, cored, cut in eight pieces
2 firm pears; peeled, cored, cut in eight pieces
4 plums; pitted, cut in halves
2 fuyu persimmons; peeled, seeded; cut in eight pieces
1/3 cup golden raisins
1/3 cup dark raisins
1/2 cup pitted prunes
1/2 cup dried apricots
1/3 cup fresh raspberries
1/4 cup almonds; chopped
1 pomegranate seeds
Here is a fruit stew, a compote by any other name. You can vary the fruit
in it, depending on what is available. The sauce is a little tart, and the
fruit is a little sweet; this stew is perfect over ice cream or with a
dollop of vanilla yogurt. Ginger snaps or molasses crinkles are the perfect
accompaniment.
Bring apple juice, water, cinnamon sticks, ginger and zests to boil in
large saucepan. Add apples, cover, and cook until just tender, about 15
minutes. Add pears, cover, and cook 5 minutes. Add plums, persimmons,
raisins, prunes and apricots and cook for another 5 minutes. If you must
stir, be careful not to break fruit apart. Turn off heat. Gently stir in
raspberries.
Toast almonds in 400-degree oven until golden brown, about 3 minutes.
Remove ginger root and carefully spoon stew into individual bowls, being
careful not to break up fruit. Serve stew sprinkled with toasted almonds
and pomegranate seeds. Makes 6 servings.
The Icons below will guide you to the other Stew Recipe Pages
