VEGETABLE STEW
Everyone in my family welcomes a dinner that centers around stew. This particular stew is so colorful you can bring the pot right to the table and serve it from there!
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield about 8-10 servings (3-1/2 quarts).
Number Of Ingredients 17
Steps:
- In a Dutch oven, brown meat in oil over medium-high. Add onion and cook until tender; drain. Add the next seven ingredients. Cover and simmer until the meat is tender, about 1 hour. Add cabbage, cauliflower, carrots, celery, beans and parsley; cover and simmer until the vegetables are tender, about 30 minutes. If desired, thicken with cornstarch dissolved in water.
Nutrition Facts : Calories 141 calories, Fat 5g fat (1g saturated fat), Cholesterol 32mg cholesterol, Sodium 595mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 3g fiber), Protein 12g protein.
SUMMER VEGETABLE STEW
Provided by Barbara Kafka
Categories dinner, one pot, soups and stews, main course, side dish
Time 36m
Yield 4 cups; 4 servings as a main course, 8 as a side dish
Number Of Ingredients 13
Steps:
- Place potatoes and water in a 2 1/2-quart souffle dish or casserole with tight-fitting lid. Cook, covered, at 100 percent power in a 650- to 700-watt oven for 3 minutes.
- Remove from oven and uncover. Stir in carrots and garlic. Re-cover and cook for 3 minutes.
- Remove from oven and uncover. Top with asparagus. Re-cover and cook for 2 minutes.
- Remove from oven and uncover. Add tomatoes in a single layer and place zucchini slices over tomatoes. Re-cover and cook for 6 minutes, stirring once during cooking.
- Remove from oven and uncover. Top with peas, corn and butter. Re-cover and cook for 2 minutes.
- Remove from oven and uncover. Stir in remaining ingredients; serve.
Nutrition Facts : @context http, Calories 200, UnsaturatedFat 3 grams, Carbohydrate 26 grams, Fat 9 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 6 grams, Sodium 518 milligrams, Sugar 7 grams, TransFat 0 grams
CHICKEN AND SUMMER VEGETABLE STEW WITH COUSCOUS
This recipe is sponsored by Do Good Chicken. Inspired by Moroccan tagine, this fragrant stew combines quick-cooking boneless chicken thighs and chickpeas with summer vegetables, such as zucchini, rainbow carrots and colorful cherry tomatoes. It's served over fluffy, buttery couscous and finished with a refreshing herb and nut topping. A little fire from harissa plus a dollop of cooling yogurt packs this dish with bright flavor.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- For the chicken stew: Put the garlic, carrots, onion, cinnamon, raisins, ginger, cumin, paprika, sugar, turmeric, 1 tablespoon salt and several grinds of black pepper in a large saucepan or Dutch oven with a tight-fitting lid. Add 2 cups water and bring to a boil over high heat; cover, reduce the heat and simmer until the carrots start to get tender, about 15 minutes. Add the chicken, chickpeas, tomatoes and zucchini and stir to combine. Return to a boil over high heat, cover, reduce the heat and simmer until the stew is slightly thickened and fragrant and the vegetables are tender enough to cut with the side of a fork, but still hold their shapes, about 15 minutes. (If the vegetables are fork-tender a bit sooner, remove them to a bowl while the liquid reduces then return them to the pot when ready to serve.) Remove and discard the cinnamon sticks.
- For the couscous: Bring 1 1/2 cups water to a boil with the butter and salt in a small saucepan. Stir in the couscous, remove from the heat, cover and set aside until the water has been absorbed and the couscous is plump, about 5 minutes. Fluff with a fork and keep warm.
- For the topping: Combine the cilantro, parsley, almonds, pistachios and raisins in a medium bowl.
- To serve, divide the couscous among bowls, top with the stew and sprinkle with the herb topping. Serve with harissa and yogurt on the side.
SUMMER VEGETABLE STEW
Steps:
- In a large deep skillet cook the onion and the garlic in the oil over moderately low heat, stirring, until the onion is softened, add the zucchini, the yellow squash, the bell pepper, and the corn, and cook the mixture over moderate heat, stirring, for 4 minutes. Add the tomatoes, the oregano, and salt and pepper to taste and simmer the stew, covered, stirring occasionally, for 10 minutes. Simmer the stew, uncovered, stirring occasionally, for 5 minutes more, or until the excess liquid is evaporated, sprinkle it with the basil, and serve it warm or at room temperature.
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SUMMER VEGETABLE STEW - BUTTER WITH A SIDE OF BREAD
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Ratings 21Calories 165 per servingCategory Soups & Stews
- In a large stockpot, heat butter over medium heat. Add in onions, garlic, potatoes and carrots. Cook for about 5 minutes, stirring often, until onions are translucent.
- Add in zucchini, tomatoes, corn, chicken or ham (if desired) and seasonings (except cornstarch.) Heat for another 10-15 minutes or so, until mixture is hot and beginning to boil.
- Reduce heat and add all but 2-3 TBSP of the evaporated milk. Mix remaining evaporated milk with the cornstarch and stir until combined. Stir it into the stew. Simmer for an additional 10 minutes. Salt & pepper to taste. Top with fresh diced cherry tomatoes & a little shredded Parmesan cheese once stew is ladled into each bowl.
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