{"id":1299,"date":"2009-02-01T01:10:51","date_gmt":"2009-02-01T06:10:51","guid":{"rendered":"http:\/\/paganpages.org\/content\/?p=1278"},"modified":"2009-01-28T12:50:15","modified_gmt":"2009-01-28T17:50:15","slug":"hearthbeats-recipes-from-a-kitchen-witch-4","status":"publish","type":"post","link":"https:\/\/paganpages.org\/emagazine\/2009\/02\/01\/hearthbeats-recipes-from-a-kitchen-witch-4\/","title":{"rendered":"HearthBeats: Recipes from a Kitchen Witch"},"content":{"rendered":"

Soups, Stoups, Stews and Casseroles\u2026 <\/strong><\/p>\n

Merry Meet\u00a0 and welcome \u2026<\/p>\n

Grab a cuppa tea and lets look for some filling easy recipes. This time of year you are either looking for a nice think warming soup or stoup(really thick soup\u2026 like a cross between a stew and a soup.. a stoup.) or a quick and filling meal for when you are running around your yard and garden.. so lets look at some that I have here\u2026<\/p>\n

Some of you may have farmers markets and farm stands now(in the summery south) or have a good place to get the staple veggies\u2026 so have a blast.. set the stuff in a crock pot and run out and play. Whether in the snow or in the summer sun.. have a blast and know that a great filling meal awaits you at home.<\/p>\n

Best Ever Vegetable Beef Soup <\/strong><\/p>\n

1 lb ground beef<\/p>\n

2 cups chopped onions<\/p>\n

1 cup chopped celery<\/p>\n

1 cup thinly sliced carrots<\/p>\n

6 cups water<\/p>\n

3 tbsps beef bouillon powder<\/p>\n

1 \u00bd – 2 lbs finely chopped tomatoes, fresh or canned<\/p>\n

8 oz tomato sauce<\/p>\n

\u00bd cup pasta stars or alphabets<\/p>\n

2 bay leaves<\/p>\n

2 tsp chili powder<\/p>\n

2 tsp basil<\/p>\n

1 tsp salt<\/p>\n

dash pepper<\/p>\n

2 pounds green beans, steamed and drained<\/p>\n

Brown ground beef in a large heavy saucepan.\u00a0 Drain off excess fat.<\/p>\n

Add onion, celery and carrot.\u00a0 Cook, stirring for 5 minutes.\u00a0 Add all<\/p>\n

remaining ingredients, except green beans.\u00a0 Bring to a boil, then<\/p>\n

reduce heat.\u00a0 Cover and simmer for 50 minutes.\u00a0 Add green beans<\/p>\n

and cook until beans are heated through and pasta and vegetables<\/p>\n

are tender.\u00a0 Remove and discard bay leaves.<\/p>\n

Serves 6-8.<\/p>\n

Tortellini soup <\/strong><\/p>\n

3- 10 oz cans of chicken broth<\/p>\n

1\/2 lb sweet Italian sausage (here you can remove from casing and cook up crumbled…or like I do brown up small meatball shapes. or slice into coins)<\/p>\n

1 handful of fresh spinach or escarole julienned<\/p>\n

1 large can diced tomatoes<\/p>\n

1 package tortellini (plain or tri colored)<\/p>\n

1\/8 tsp oregano(or more to taste)<\/p>\n

Red pepper flakes to taste<\/p>\n

1. Bring broth to a boil<\/p>\n

2. Add tortellini…boiling until cooked<\/p>\n

3. Add spinach, sausage, diced tomatoes<\/p>\n

4. Add oregano and red pepper<\/p>\n

5. Bring to a boil and heat thru…<\/p>\n

6. You can add other veggies to this….<\/p>\n

7. garnish with\u00a0 parmesan cheese<\/p>\n

Spicy Chicken Soup <\/strong><\/p>\n

Ingredients:<\/p>\n

2 teaspoons olive oil<\/p>\n

3 cups chopped onions<\/p>\n

2 cloves minced garlic<\/p>\n

5 cups chicken stock<\/p>\n

1 cup water<\/p>\n

1 pound bone-in chicken breasts<\/p>\n

2 chopped celery stalks<\/p>\n

1\/2 cup chopped\u00a0 fresh parsley<\/p>\n

1 can diced Italian style tomatoes (16 ounces), undrained<\/p>\n

2 bay leaves<\/p>\n

1 tsp. crushed dried oregano<\/p>\n

1 tsp. crushed dried thyme<\/p>\n

1\/2 tsp. crushed dried rosemary<\/p>\n

dash of cayenne pepper<\/p>\n

1\/4 teaspoon black pepper<\/p>\n

1\/2 cup brown rice<\/p>\n

Using a large soup pot add oil, onion, garlic, and 3 tablespoons of chicken stock.<\/p>\n

Stir over a medium heat until the onions are transparent.<\/p>\n

Add the remaining chicken stock, water, chicken, celery, parsley, tomatoes, bay leaves, oregano, thyme, rosemary, cayenne, and black pepper.<\/p>\n

Mix well.<\/p>\n

Bring soup to a boil, then lower heat and simmer for one hour till chicken is cooked. Remove chicken from soup and separate from the ones.<\/p>\n

Remove bay leaves. Skim fat from the surface.<\/p>\n

Bring soup back to a boil and add rice.<\/p>\n

Reduce heat and simmer for another 45 minutes until rice is tender.<\/p>\n

Return chicken meat to the soup and heat for several minutes.<\/p>\n

Serves 6 to 8.<\/p>\n

Notes: You can use white rice and it will take less time–20 minutes or so.<\/p>\n

Summer Vegetable Casserole <\/strong><\/p>\n

1\/3 cup uncooked rice<\/p>\n

4 small summer squash, sliced<\/p>\n

2 medium onions, sliced<\/p>\n

1 bell pepper, sliced<\/p>\n

4 medium tomatoes, cut in sections<\/p>\n

salt and pepper to taste<\/p>\n

2 tablespoons butter, slices thin<\/p>\n

Preheat oven to 325 degrees.<\/p>\n

In a 1 1\/2 quart baking dish, arrange vegetables in layers. Between layers of vegetables make 2 layers of rice. Make sure when layering everything that the rice does not end up as a top layer; a tomato layer would be best. Salt and pepper to taste and place butter slices over the top. Bake cover for 1 1\/2 hours.<\/p>\n

Chicken Tortilla Soup <\/strong><\/p>\n

Vegetable or corn oil, for drizzling, plus 2 tablespoons — 2 turns<\/p>\n

of the pot in a slow stream<\/p>\n

3 ears corn on the cob or 2 ears fresh-frozen cobs, defrosted<\/p>\n

1 red bell pepper, split and seeded<\/p>\n

1 pound chicken breast tenders<\/p>\n

1 teaspoon poultry seasoning, 1\/3 palm full<\/p>\n

1 teaspoon cumin, 1\/3 palm full<\/p>\n

Salt and pepper<\/p>\n

1 small to medium zucchini, small dice<\/p>\n

1 medium yellow skinned onion, chopped<\/p>\n

3 cloves garlic, chopped<\/p>\n

1 to 2 chipotle in adobo peppers (medium to hot heat level),<\/p>\n

chopped — available in small cans in Mexican and Spanish food<\/p>\n

section of market<\/p>\n

1 can stewed tomatoes, 28 ounces<\/p>\n

1 can tomato sauce, 8 ounces<\/p>\n

3 cups chicken stock, available in re-sealable paper containers on<\/p>\n

soup aisle<\/p>\n

4 cups blue corn tortilla chips, broken up into large pieces<\/p>\n

1 cup shredded cheddar or pepper Jack cheese<\/p>\n

1\/2 cup sour cream<\/p>\n

Heat a grill pan to high and a soup pot to medium high.<\/p>\n

Drizzle oil on corn and place on grill.<\/p>\n

Add red pepper to grill with corn.<\/p>\n

Char vegetables 10 minutes, total, turning occasionally.<\/p>\n

Remove to cool, 5 minutes.<\/p>\n

Remove charred skin from the pepper.<\/p>\n

While vegetables cook, dice chicken.<\/p>\n

Add 2 tablespoons oil to hot soup pot.<\/p>\n

Add chicken to pot.<\/p>\n

Season with poultry seasoning, cumin, salt and pepper.<\/p>\n

Lightly brown chicken on each side.<\/p>\n

Add zucchini, onions and garlic and chipotle peppers.<\/p>\n

Cook vegetables with chicken<\/p>\n

5 to 7 minutes to soften.<\/p>\n

Add tomatoes, tomato sauce and stock.<\/p>\n

Bring soup to a bubble, reduce heat to medium low.<\/p>\n

Scrape corn off cob and add to soup.<\/p>\n

Chop grilled red pepper and stir into soup.<\/p>\n

Add chips to soup in handfuls and fold in.<\/p>\n

Serve soup immediately with scatter of shredded cheese and a dollop of<\/p>\n

sour cream.<\/p>\n

Top with any or all of the suggested garnishes.<\/p>\n

Beef Barley Soup<\/strong><\/p>\n

Amount\u00a0 Measure\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Ingredient — Preparation Method<\/p>\n

——–\u00a0 ————\u00a0 ——————————–<\/p>\n

1\u00a0\u00a0\u00a0\u00a0\u00a0 lg\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 parsnip diced<\/p>\n

1\/4\u00a0 cup\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 chopped parsley<\/p>\n

3\u00a0\u00a0\u00a0\u00a0\u00a0 pound\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 beef shin-(or more)<\/p>\n

1 3\/4\u00a0 quart\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 water.<\/p>\n

2\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 carrots diced<\/p>\n

1\u00a0\u00a0\u00a0\u00a0\u00a0 16 ounce can\u00a0 peeled tomatoes – crush<\/p>\n

2\u00a0\u00a0\u00a0\u00a0\u00a0 stalks\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 celery diced<\/p>\n

2\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 onions chopped<\/p>\n

salt and pepper to taste<\/p>\n

2\u00a0\u00a0\u00a0\u00a0\u00a0 cloves\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 garlic crushed<\/p>\n

1\u00a0\u00a0\u00a0\u00a0\u00a0 cup\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 pearl barley<\/p>\n

1\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 white turnip diced<\/p>\n

Place all ingredients, except barley, in a large pot.<\/p>\n

Bring to a boil.<\/p>\n

Lower to simmer and cook 2 1\/2 hours.<\/p>\n

Add barley and cook until tender,<\/p>\n

Check package of barley for approximate timing.<\/p>\n

The meat can be served as a side dish to the soup with a dressing of mayonnaise and horseradish.<\/p>\n

Serve a crusty bread also.<\/p>\n

Makes a great one dish meal.<\/p>\n


\nFrench Market Soup <\/strong><\/p>\n

Amount\u00a0 Measure\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Ingredient — Preparation Method<\/p>\n

——–\u00a0 ————\u00a0 ——————————–<\/p>\n

Assorted dried beans and peas<\/p>\n

Ham Hock<\/p>\n

1\u00a0\u00a0\u00a0\u00a0\u00a0 can\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 tomatoes — (28 oz.)<\/p>\n

2\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Onions — chopped<\/p>\n

4\u00a0\u00a0\u00a0\u00a0\u00a0 stalks\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 celery — chopped<\/p>\n

2\u00a0\u00a0\u00a0\u00a0\u00a0 cloves\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 garlic — minced<\/p>\n

Salt and pepper to taste<\/p>\n

Bay leaves<\/p>\n

Thyme<\/p>\n

Basil<\/p>\n

1\u00a0\u00a0\u00a0\u00a0\u00a0 pound\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 sausage — sliced<\/p>\n

2\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 boneless Chicken breast<\/p>\n

1\/2\u00a0 cup\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 red wine<\/p>\n

1\/2\u00a0 cup\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 chopped parsley<\/p>\n

Wash beans, cover with water and soak overnight.<\/p>\n

Drain beans, and add 3 quarts water, ham hock, bay leaves, thyme, and<\/p>\n

Basil and simmer 2 1\/2 to 3 hours.<\/p>\n

Add tomatoes, onion, celery, salt, pepper and simmer 1 1\/2 hours.<\/p>\n

Add sausage, chicken and simmer 30 to 40 minutes.<\/p>\n

Before serving add wine and parsley.<\/p>\n

NOTE:\u00a0 If refrigerated for at least a day before serving the flavor is enhanced.<\/p>\n

Brunswick Stew #1 <\/strong><\/p>\n

Amount\u00a0 Measure\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Ingredient — Preparation Method<\/p>\n

——–\u00a0 ————\u00a0 ——————————–<\/p>\n

1\u00a0\u00a0\u00a0\u00a0\u00a0 pound\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 chicken<\/p>\n

3\u00a0\u00a0\u00a0\u00a0\u00a0 quarts\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 water<\/p>\n

1\u00a0\u00a0\u00a0\u00a0\u00a0 large\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 onion<\/p>\n

1\/2\u00a0 pound\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 ham — lean, in small piece<\/p>\n

2\u00a0\u00a0\u00a0\u00a0\u00a0 pints\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 tomatoes<\/p>\n

1\u00a0\u00a0\u00a0\u00a0\u00a0 pint\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 lima beans<\/p>\n

4\u00a0\u00a0\u00a0\u00a0\u00a0 large\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 white potatoes — diced<\/p>\n

1\u00a0\u00a0\u00a0\u00a0\u00a0 pint\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 corn off the cob<\/p>\n

1\u00a0\u00a0\u00a0\u00a0\u00a0 tablespoon\u00a0\u00a0\u00a0 salt<\/p>\n

\u00bc\u00a0\u00a0 teaspoon\u00a0\u00a0\u00a0\u00a0\u00a0 pepper<\/p>\n

1\u00a0\u00a0\u00a0 teaspoon\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 red pepper<\/p>\n

3\u00a0\u00a0\u00a0\u00a0\u00a0 ounces\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 butter<\/p>\n

Cut up a pound of Chicken and put it in a large pan with three quarts of<\/p>\n

water, one large onion, one half pound of lean ham cut into small pieces<\/p>\n

and simmer gently for two hours.\u00a0 Add three pints of tomatoes, one pint of<\/p>\n

lima beans, four large Irish potatoes diced, one pint of grated corn, one<\/p>\n

tablespoon of salt, one fourth teaspoon pepper, a small pod of red pepper.<\/p>\n

Cover and simmer gently for one more hour stirring frequently to prevent<\/p>\n

scorching.\u00a0 Add three ounces of butter and serve hot. Note: —– This<\/p>\n

makes a lot of stew.\u00a0 You will probably want to half or even quarter it,<\/p>\n

if want to try it before serving it to a group.<\/p>\n

Citrus Seafood Stew <\/strong><\/p>\n

Amount\u00a0 Measure\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Ingredient — Preparation Method<\/p>\n

——–\u00a0 ————\u00a0 ——————————–<\/p>\n

8\u00a0\u00a0\u00a0\u00a0\u00a0 ounces\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 red snapper fillets — skinless<\/p>\n

4\u00a0\u00a0\u00a0\u00a0\u00a0 ounces\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 medium shrimp — peeled and deveined<\/p>\n

4\u00a0\u00a0\u00a0\u00a0\u00a0 ounces\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 small bay scallops<\/p>\n

14 1\/2\u00a0 ounces\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 stewed tomatoes — canned<\/p>\n

14 1\/2\u00a0 ounces\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 chicken broth — canned<\/p>\n

1\/2\u00a0 cup\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 long-grain rice<\/p>\n

2\u00a0\u00a0\u00a0\u00a0\u00a0 teaspoons\u00a0\u00a0\u00a0\u00a0 chili powder<\/p>\n

2\u00a0\u00a0\u00a0\u00a0\u00a0 cloves\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 garlic — minced<\/p>\n

3\/4\u00a0 cup\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 frozen orange juice concentrate<\/p>\n

2\u00a0\u00a0\u00a0\u00a0\u00a0 cups\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 frozen pepper stir-fry vegetables<\/p>\n

Thaw fish and shrimp, if frozen.\u00a0 Rinse fish and shrimp.\u00a0 Cut fish into<\/p>\n

1-inch pieces.\u00a0 Set aside.<\/p>\n

In a large saucepan combine undrained tomatoes and chicken broth.\u00a0 Bring<\/p>\n

to boiling.\u00a0 Add uncooked rice, chilli powder, and garlic.\u00a0 Return to<\/p>\n

boiling; reduce heat.\u00a0 Cover and simmer about 20 minutes or until rice is<\/p>\n

tender, stirring occasionally.<\/p>\n

Add fish, shrimp, concentrate, and frozen pepper mixture.\u00a0 Return to<\/p>\n

boiling; reduce heat.\u00a0 Cover and simmer gently for\u00a0 3 to 5 minutes or<\/p>\n

until fish flakes easily and shrimp turn pink.\u00a0 Garnish with Florida<\/p>\n

orange slices and sprigs of fresh oregano, if desired.<\/p>\n

Irish Stew
\n<\/strong>
\nAmount\u00a0 Measure\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Ingredient — Preparation Method<\/p>\n

——–\u00a0 ————\u00a0 ——————————–<\/p>\n

1\u00a0\u00a0\u00a0\u00a0\u00a0 pound\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 lean mutton pieces<\/p>\n

1\u00a0\u00a0\u00a0\u00a0\u00a0 pound\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 carrots<\/p>\n

1\u00a0\u00a0\u00a0\u00a0\u00a0 pound\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 onions<\/p>\n

1\u00a0\u00a0\u00a0\u00a0\u00a0 pound\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 potatoes<\/p>\n

salt & pepper<\/p>\n

1\u00a0\u00a0\u00a0\u00a0\u00a0 pinch\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 thyme<\/p>\n

Place mutton with thyme in sauce pan and add cold water to cover.\u00a0 Bring<\/p>\n

slowly to the boil and simmer for one hour.\u00a0 Add onions, potatoes,<\/p>\n

carrots, and peeled and roughly chopped.\u00a0 Season.\u00a0 Continue cooking until<\/p>\n

vegetables are tender.\u00a0 Adjust seasoning.\u00a0 May be served alone or with<\/p>\n

cooked green cabbage or salad.<\/p>\n

Spicy Kale And Chick-Pea Stew<\/strong><\/p>\n

1 \u00bd\u00a0\u00a0 cups\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 chickpeas — dried<\/p>\n

10\u00a0\u00a0\u00a0\u00a0\u00a0 cups\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 water<\/p>\n

2\u00a0\u00a0\u00a0\u00a0\u00a0 large\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 onions — chopped coarse<\/p>\n

3\u00a0\u00a0\u00a0\u00a0\u00a0 large\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 garlic cloves — minced<\/p>\n

\u00bc\u00a0\u00a0 cup\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 olive oil<\/p>\n

2\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 green bell peppers — chopped coarse<\/p>\n

1 \u00bd\u00a0\u00a0 pounds\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 kale — stems removed, leave<\/p>\n

2\u00a0\u00a0\u00a0\u00a0\u00a0 cans\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 plum tomatoes — chopped, undrained<\/p>\n

6\u00a0\u00a0\u00a0\u00a0\u00a0 ounce\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 tomato paste<\/p>\n

2 \u00bd\u00a0\u00a0 tablespoon\u00a0\u00a0\u00a0 chile powder<\/p>\n

1\u00a0\u00a0\u00a0\u00a0\u00a0 teaspoon\u00a0\u00a0\u00a0\u00a0\u00a0 dried thyme<\/p>\n

1\u00a0\u00a0\u00a0\u00a0\u00a0 teaspoon\u00a0\u00a0\u00a0\u00a0\u00a0 dried oregano<\/p>\n

1\u00a0\u00a0\u00a0\u00a0\u00a0 teaspoon\u00a0\u00a0\u00a0\u00a0\u00a0 dried hot red pepper flakes<\/p>\n

1\u00a0\u00a0\u00a0\u00a0\u00a0 teaspoon\u00a0\u00a0\u00a0\u00a0\u00a0 ground cumin<\/p>\n

1\u00a0\u00a0\u00a0\u00a0\u00a0 teaspoon\u00a0\u00a0\u00a0\u00a0\u00a0 sugar<\/p>\n

1\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 bay leaf<\/p>\n

steamed couscous or rice as an accompaniment<\/p>\n

Chickpeas should be soaked overnight in enough water to cover them by 4<\/p>\n

inches, drained, and rinsed.\u00a0 In a large saucepan simmer the chickpeas in<\/p>\n

the water, covered partially, for 1 1\/2 hours, or until they are tender.<\/p>\n

In a heavy kettle cook the onions and the garlic in the oil over moderate<\/p>\n

heat, stirring occasionally, until the vegetables are golden, add the bell<\/p>\n

peppers, and cook the mixture, stirring, for 10 minutes.\u00a0 Add the<\/p>\n

chick-peas with the cooking liquid, the kale, the tomatoes with the juice,<\/p>\n

the tomato paste, the chili powder, the thyme, the oregano, the red pepper<\/p>\n

flakes, the cumin, the sugar, and the bay leaf, bring the liquid to a<\/p>\n

boil, and simmer the stew, stirring occasionally, for 1 hour.\u00a0 Discard the<\/p>\n

bay leaf, season the stew with salt, and serve the stew on the couscous or<\/p>\n

rice.\u00a0 Makes about 14 cups, serving 8 to 10.<\/p>\n

Spicy, Tomato-Based Vegetable Stew <\/strong><\/p>\n

Amount\u00a0 Measure\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Ingredient — Preparation Method<\/p>\n

——–\u00a0 ————\u00a0 ——————————–<\/p>\n

2\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 onions — chopped<\/p>\n

2\u00a0\u00a0\u00a0\u00a0\u00a0 cloves\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 garlic<\/p>\n

1\/2\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 hot chili pepper<\/p>\n

3\u00a0\u00a0\u00a0\u00a0\u00a0 pounds\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 carrots — in chunks<\/p>\n

3\u00a0\u00a0\u00a0\u00a0\u00a0 pounds\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 turnips — in chunks<\/p>\n

3\u00a0\u00a0\u00a0\u00a0\u00a0 pounds\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 parsnips — in chunks (proportionate to other root veggies)<\/p>\n

2\u00a0\u00a0\u00a0\u00a0\u00a0 pounds\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 mushrooms — quartered<\/p>\n

3\u00a0\u00a0\u00a0\u00a0\u00a0 pints\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 chicken stock<\/p>\n

6\u00a0\u00a0\u00a0\u00a0\u00a0 ounce\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 tomato paste<\/p>\n

Saute the following in ‘enough’ vegetable oil adding the ingredients in<\/p>\n

the order specified: 2\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 onions (chopped) 2+\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 cloves garlic 1\/2<\/p>\n

hot chilli pepper\u00a0 (don’t go overboard!) 3-4 lbs\u00a0 carrots, turnips,<\/p>\n

parsnips in chunks (proportion according to taste) 1-2 lbs\u00a0 mushrooms<\/p>\n

(quartered) Once the veg are done, add enough of the following stock to<\/p>\n

cover them with a little room to spare: 3 pts\u00a0\u00a0\u00a0 chicken\/chicken flavor<\/p>\n

stock 1 small\u00a0 can of tomato paste Season with oregano, basil, and<\/p>\n

whatever you feel like. The important thing with this recipe is to taste<\/p>\n

regularly and go with your gut as to what is best. Serve the ‘sauce’ over<\/p>\n

a bed of couscous.<\/p>\n

Note: To this you can add anything from meatballs to spicy sausages to …<\/p>\n

nothing.\u00a0 It freezes really well, so I make it in very large batches.<\/p>\n

Winter Vegetable Stew\/Pie <\/strong><\/p>\n

Amount\u00a0 Measure\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Ingredient — Preparation Method<\/p>\n

——–\u00a0 ————\u00a0 ——————————–<\/p>\n

—–stock—–<\/p>\n

1\/2\u00a0 cup\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 dried vegetable soup mix<\/p>\n

3\u00a0\u00a0\u00a0\u00a0\u00a0 cup\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 slightly aged chopped white mushrooms<\/p>\n

3\u00a0\u00a0\u00a0\u00a0\u00a0 cup\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 water<\/p>\n

—–stew—–<\/p>\n

1\/2\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 rutabaga — halved then thinly s<\/p>\n

1\u00a0\u00a0\u00a0\u00a0\u00a0 cup\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 white mushrooms — slightly aged, halve<\/p>\n

6\u00a0\u00a0\u00a0\u00a0\u00a0 small\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 shitake — coarsely chopped<\/p>\n

1\u00a0\u00a0\u00a0\u00a0\u00a0 tablespoon\u00a0\u00a0\u00a0 olive oil<\/p>\n

salt and pepper to taste<\/p>\n

5\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 garlic cloves — finely chopped<\/p>\n

1\/2\u00a0 cup\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 dry sherry<\/p>\n

1\u00a0\u00a0\u00a0\u00a0 medium\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 yellow onion — cut into large piece<\/p>\n

1\u00a0\u00a0\u00a0\u00a0\u00a0 medium\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 carrot — peeled, 1\/2″ slices<\/p>\n

2\u00a0\u00a0\u00a0\u00a0\u00a0 medium\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 russet potatoes — in 1\/2 of 1\/2″ slice<\/p>\n

1\u00a0\u00a0\u00a0\u00a0\u00a0 medium\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 fennel bulb — quartered, in 1\/2″ s<\/p>\n

2\u00a0\u00a0\u00a0\u00a0\u00a0 tablespoon\u00a0\u00a0\u00a0 fresh thyme — chopped or 2 tsp dri<\/p>\n

2\u00a0\u00a0\u00a0\u00a0\u00a0 tablespoon\u00a0\u00a0\u00a0 fresh marjoram — chopped or 2 tsp dri<\/p>\n

2\u00a0\u00a0\u00a0\u00a0\u00a0 tablespoon\u00a0\u00a0\u00a0 fresh parsley — chopped or 2 tsp dri<\/p>\n

This began last night as an effort to make the Winter Vegetable Pie recipe<\/p>\n

in the _Fields of Greens_ cookbook just acquired (and thanks to those who<\/p>\n

sent advice on the book last month).\u00a0 As usual, however, we varied a great<\/p>\n

deal, so the result is greatly different from the book’s–but was<\/p>\n

wonderful. We realized that the recipe started with “Mushroom stock,”<\/p>\n

which would take 3 hours to make.\u00a0 Since it was already 7 in the evening,<\/p>\n

that was out.\u00a0 The celery root we thought was in the vegetable bin was a<\/p>\n

rutabaga; we had six shitake to use up.\u00a0 So we improvised: Stock:\u00a0 Gently<\/p>\n

simmer, until reduced to about 2 cups liquid.<\/p>\n

Heat 1 tablespoon of the olive oil in a large skillet; add the mushrooms,<\/p>\n

pinch of salt, 2 or 3 grinds of pepper.\u00a0 Sear the mushrooms over high heat<\/p>\n

until golden.\u00a0 Add half the garlic and deglaze the pan with half the<\/p>\n

sherry.\u00a0 When the pan is almost dry, transfer the mushrooms to a bowl.<\/p>\n

Heat the remaining tablespoon of olive oil in stew pot and add the onion,<\/p>\n

pinch of salt, 2 grinds of pepper; saute until onion is transparent.\u00a0 Add<\/p>\n

the remaining garlic, rutabaga, carrot, potatoes, and fennel, saute for 5<\/p>\n

minutes.\u00a0 Add the mushrooms, herbs, and the reduced stock.\u00a0 Cover and<\/p>\n

simmer until vegetables are soft and flavors melded, about 30 minutes over<\/p>\n

medium\/medium low heat.\u00a0 Serve over grain, pasta, or polenta (we used a<\/p>\n

mixed spiral spinach pasta and basmati rice left over from previous<\/p>\n

meals), with crusty bread, bread sticks, or pretzels. The _Fields of<\/p>\n

Greens_ book takes its mixture, pours it into a 9 inch round baking dish,<\/p>\n

then covers it with a white pastry cover, with an egg wash on it (there<\/p>\n

goes the vegan listing!), then bakes in 375 degree oven for 40 minutes.<\/p>\n

Our variation worked well; we ate at about 8:45 (which is fairly normal<\/p>\n

for us), a rich and warming stew with the temperature outside at -5, wind<\/p>\n

chill -37.\u00a0 We’ll try some different root vegetables next time, and<\/p>\n

perhaps add tofu slices as well.<\/p>\n

So there you go.. have a great time.. enjoy your season and make the most out of your life..<\/p>\n

Merry Cooking and Blessed Eating <\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Soups, Stoups, Stews and Casseroles\u2026 Merry Meet\u00a0 and welcome \u2026 Grab a cuppa tea and lets look for some filling easy recipes. This time of year you are either looking for a nice think warming soup or stoup(really thick soup\u2026 like a cross between a stew and a soup.. a stoup.) or a quick and filling meal for when you are running around your yard and garden.. so lets look at some that I have here\u2026 Some of you may have farmers markets and farm stands now(in the summery south) or have a good place to get the staple veggies\u2026 so have a blast.. set the stuff in a crock pot and run out and play. Whether in the snow or in the summer sun.. have a blast and know that a great filling meal awaits you at home. Best Ever Vegetable Beef Soup 1 lb ground beef 2 cups chopped onions 1 cup chopped celery 1 cup thinly sliced carrots 6 cups water 3 tbsps beef bouillon powder 1 \u00bd – 2 lbs finely chopped tomatoes, fresh or canned 8 oz tomato sauce \u00bd cup pasta stars or alphabets 2 bay leaves 2 tsp chili powder 2 tsp basil 1 tsp salt dash pepper 2 pounds green beans, steamed and drained Brown ground beef in a large heavy saucepan.\u00a0 Drain off excess fat. Add onion, celery and carrot.\u00a0 Cook, stirring for 5 minutes.\u00a0 Add all remaining ingredients, except green beans.\u00a0 Bring to a boil, then reduce heat.\u00a0 Cover and simmer for 50 minutes.\u00a0 Add green beans and cook until beans are heated through and pasta and vegetables are tender.\u00a0 Remove and discard bay leaves. Serves 6-8. Tortellini soup 3- 10 oz cans of chicken broth 1\/2 lb sweet Italian sausage (here you can remove from casing and cook up crumbled…or like I do brown up small meatball shapes. or slice into coins) 1 handful of fresh spinach or escarole julienned 1 large can diced tomatoes 1 package tortellini (plain or tri colored) 1\/8 tsp oregano(or more to taste) Red pepper flakes to taste 1. Bring broth to a boil 2. Add tortellini…boiling until cooked 3. Add spinach, sausage, diced tomatoes 4. Add oregano and red pepper 5. Bring to a boil and heat thru… 6. You can add other veggies to this…. 7. garnish with\u00a0 parmesan cheese Spicy Chicken Soup Ingredients: 2 teaspoons olive oil 3 cups chopped onions 2 cloves minced garlic 5 cups chicken stock 1 cup water 1 pound bone-in chicken breasts 2 chopped celery stalks 1\/2 cup chopped\u00a0 fresh parsley 1 can diced Italian style tomatoes (16 ounces), undrained 2 bay leaves 1 tsp. crushed dried oregano 1 tsp. crushed dried thyme 1\/2 tsp. crushed dried rosemary dash of cayenne pepper 1\/4 teaspoon black pepper 1\/2 cup brown rice Using a large soup pot add oil, onion, garlic, and 3 tablespoons of chicken stock. Stir over a medium heat until the onions are transparent. Add the remaining chicken stock, water, chicken, celery, parsley, tomatoes, bay leaves, oregano, thyme, rosemary, cayenne, and black pepper. Mix well. Bring soup to a boil, then lower heat and simmer for one hour till chicken is cooked. Remove chicken from soup and separate from the ones. Remove bay leaves. Skim fat from the surface. Bring soup back to a boil and add rice. Reduce heat and simmer for another 45 minutes until rice is tender. Return chicken meat to the soup and heat for several minutes. Serves 6 to 8. Notes: You can use white rice and it will take less time–20 minutes or so. Summer Vegetable Casserole 1\/3 cup uncooked rice 4 small summer squash, sliced 2 medium onions, sliced 1 bell pepper, sliced 4 medium tomatoes, cut in sections salt and pepper to taste 2 tablespoons butter, slices thin Preheat oven to 325 degrees. In a 1 1\/2 quart baking dish, arrange vegetables in layers. Between layers of vegetables make 2 layers of rice. Make sure when layering everything that the rice does not end up as a top layer; a tomato layer would be best. Salt and pepper to taste and place butter slices over the top. Bake cover for 1 1\/2 hours. Chicken Tortilla Soup Vegetable or corn oil, for drizzling, plus 2 tablespoons — 2 turns of the pot in a slow stream 3 ears corn on the cob or 2 ears fresh-frozen cobs, defrosted 1 red bell pepper, split and seeded 1 pound chicken breast tenders 1 teaspoon poultry seasoning, 1\/3 palm full 1 teaspoon cumin, 1\/3 palm full Salt and pepper 1 small to medium zucchini, small dice 1 medium yellow skinned onion, chopped 3 cloves garlic, chopped 1 to 2 chipotle in adobo peppers (medium to hot heat level), chopped — available in small cans in Mexican and Spanish food section of market 1 can stewed tomatoes, 28 ounces 1 can tomato sauce, 8 ounces 3 cups chicken stock, available in re-sealable paper containers on soup aisle 4 cups blue corn tortilla chips, broken up into large pieces 1 cup shredded cheddar or pepper Jack cheese 1\/2 cup sour cream Heat a grill pan to high and a soup pot to medium high. Drizzle oil on corn and place on grill. Add red pepper to grill with corn. Char vegetables 10 minutes, total, turning occasionally. Remove to cool, 5 minutes. Remove charred skin from the pepper. While vegetables cook, dice chicken. Add 2 tablespoons oil to hot soup pot. Add chicken to pot. Season with poultry seasoning, cumin, salt and pepper. Lightly brown chicken on each side. Add zucchini, onions and garlic and chipotle peppers. Cook vegetables with chicken 5 to 7 minutes to soften. Add tomatoes, tomato sauce and stock. Bring soup to a bubble, reduce heat to medium low. Scrape corn off cob and add to soup. Chop grilled red pepper and stir into soup. Add chips to soup in handfuls and fold in. Serve soup immediately with scatter of shredded cheese and a dollop of sour cream. Top with any or all of the suggested garnishes. Beef Barley Soup Amount\u00a0 Measure\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Ingredient — Preparation Method ——–\u00a0 ————\u00a0 ——————————– 1\u00a0\u00a0\u00a0\u00a0\u00a0 lg\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 parsnip diced 1\/4\u00a0 cup\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 chopped parsley 3\u00a0\u00a0\u00a0\u00a0\u00a0 pound\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 beef shin-(or more) 1 3\/4\u00a0 quart\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 water. 2\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 carrots diced 1\u00a0\u00a0\u00a0\u00a0\u00a0 16 ounce can\u00a0 peeled tomatoes – crush 2\u00a0\u00a0\u00a0\u00a0\u00a0 stalks\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 celery diced 2\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 onions chopped salt and pepper to taste 2\u00a0\u00a0\u00a0\u00a0\u00a0 cloves\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 garlic crushed 1\u00a0\u00a0\u00a0\u00a0\u00a0 cup\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 pearl barley 1\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 white turnip diced Place all ingredients, except barley, in a large pot. Bring to a boil. Lower to simmer and cook 2 1\/2 hours. Add barley and cook until tender, Check package of barley for approximate timing. The meat can be served as a side dish to the soup with a dressing of mayonnaise and horseradish. Serve a crusty bread also. Makes a great one dish meal. French Market Soup Amount\u00a0 Measure\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Ingredient — Preparation Method ——–\u00a0 ————\u00a0 ——————————– Assorted dried beans and peas Ham Hock 1\u00a0\u00a0\u00a0\u00a0\u00a0 can\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 tomatoes — (28 oz.) 2\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Onions — chopped 4\u00a0\u00a0\u00a0\u00a0\u00a0 stalks\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 celery — chopped 2\u00a0\u00a0\u00a0\u00a0\u00a0 cloves\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 garlic — minced Salt and pepper to taste Bay leaves Thyme Basil 1\u00a0\u00a0\u00a0\u00a0\u00a0 pound\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 sausage — sliced 2\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 boneless Chicken breast 1\/2\u00a0 cup\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 red wine 1\/2\u00a0 cup\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 chopped parsley Wash beans, cover with water and soak overnight. Drain beans, and add 3 quarts water, ham hock, bay leaves, thyme, and Basil and simmer 2 1\/2 to 3 hours. Add tomatoes, onion, celery, salt, pepper and simmer 1 1\/2 hours. Add sausage, chicken and simmer 30 to 40 minutes. Before serving add wine and parsley. NOTE:\u00a0 If refrigerated for at least a day before serving the flavor is enhanced. Brunswick Stew #1 Amount\u00a0 Measure\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Ingredient — Preparation Method ——–\u00a0 ————\u00a0 ——————————– 1\u00a0\u00a0\u00a0\u00a0\u00a0 pound\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 chicken 3\u00a0\u00a0\u00a0\u00a0\u00a0 quarts\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 water 1\u00a0\u00a0\u00a0\u00a0\u00a0 large\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 onion 1\/2\u00a0 pound\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 ham — lean, in small piece 2\u00a0\u00a0\u00a0\u00a0\u00a0 pints\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 tomatoes 1\u00a0\u00a0\u00a0\u00a0\u00a0 pint\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 lima beans 4\u00a0\u00a0\u00a0\u00a0\u00a0 large\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 white potatoes — diced 1\u00a0\u00a0\u00a0\u00a0\u00a0 pint\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 corn off the cob 1\u00a0\u00a0\u00a0\u00a0\u00a0 tablespoon\u00a0\u00a0\u00a0 salt \u00bc\u00a0\u00a0 teaspoon\u00a0\u00a0\u00a0\u00a0\u00a0 pepper 1\u00a0\u00a0\u00a0 teaspoon\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 red pepper 3\u00a0\u00a0\u00a0\u00a0\u00a0 ounces\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 butter Cut up a pound of Chicken and put it in a large pan with three quarts of water, one large onion, one half pound of lean ham cut into small pieces and simmer gently for two hours.\u00a0 Add three pints of tomatoes, one pint of lima beans, four large Irish potatoes diced, one pint of grated corn, one tablespoon of salt, one fourth teaspoon pepper, a small pod of red pepper. Cover and simmer gently for one more hour stirring frequently to prevent scorching.\u00a0 Add three ounces of butter and serve hot. Note: —– This makes a lot of stew.\u00a0 You will probably want to half or even quarter it, if want to try it before serving it to a group. Citrus Seafood Stew Amount\u00a0 Measure\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Ingredient — Preparation Method ——–\u00a0 ————\u00a0 ——————————– 8\u00a0\u00a0\u00a0\u00a0\u00a0 ounces\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 red snapper fillets — skinless 4\u00a0\u00a0\u00a0\u00a0\u00a0 ounces\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 medium shrimp — peeled and deveined 4\u00a0\u00a0\u00a0\u00a0\u00a0 ounces\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 small bay scallops 14 1\/2\u00a0 ounces\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 stewed tomatoes — canned 14 1\/2\u00a0 ounces\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 chicken broth — canned 1\/2\u00a0 cup\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 long-grain rice 2\u00a0\u00a0\u00a0\u00a0\u00a0 teaspoons\u00a0\u00a0\u00a0\u00a0 chili powder 2\u00a0\u00a0\u00a0\u00a0\u00a0 cloves\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 garlic — minced 3\/4\u00a0 cup\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 frozen orange juice concentrate 2\u00a0\u00a0\u00a0\u00a0\u00a0 cups\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 frozen pepper stir-fry vegetables Thaw fish and shrimp, if frozen.\u00a0 Rinse fish and shrimp.\u00a0 Cut fish into 1-inch pieces.\u00a0 Set aside. In a large saucepan combine undrained tomatoes and chicken broth.\u00a0 Bring to boiling.\u00a0 Add uncooked rice, chilli powder, and garlic.\u00a0 Return to boiling; reduce heat.\u00a0 Cover and simmer about 20 minutes or until rice is tender, stirring occasionally. Add fish, shrimp, concentrate, and frozen pepper mixture.\u00a0 Return to boiling; reduce heat.\u00a0 Cover and simmer gently for\u00a0 3 to 5 minutes or until fish flakes easily and shrimp turn pink.\u00a0 Garnish with Florida orange slices and sprigs of fresh oregano, if desired. Irish Stew Amount\u00a0 Measure\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Ingredient — Preparation Method ——–\u00a0 ————\u00a0 ——————————– 1\u00a0\u00a0\u00a0\u00a0\u00a0 pound\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 lean mutton pieces 1\u00a0\u00a0\u00a0\u00a0\u00a0 pound\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 carrots 1\u00a0\u00a0\u00a0\u00a0\u00a0 pound\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 onions 1\u00a0\u00a0\u00a0\u00a0\u00a0 pound\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 potatoes salt & pepper 1\u00a0\u00a0\u00a0\u00a0\u00a0 pinch\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 thyme Place mutton with thyme in sauce pan and add cold water to cover.\u00a0 Bring slowly to the boil and simmer for one hour.\u00a0 Add onions, potatoes, carrots, and peeled and roughly chopped.\u00a0 Season.\u00a0 Continue cooking until vegetables are tender.\u00a0 Adjust seasoning.\u00a0 May be served alone or with cooked green cabbage or salad. Spicy Kale And Chick-Pea Stew 1 \u00bd\u00a0\u00a0 cups\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 chickpeas — dried 10\u00a0\u00a0\u00a0\u00a0\u00a0 cups\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 water 2\u00a0\u00a0\u00a0\u00a0\u00a0 large\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 onions — chopped coarse 3\u00a0\u00a0\u00a0\u00a0\u00a0 large\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 garlic cloves — minced \u00bc\u00a0\u00a0 cup\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 olive oil 2\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 green bell peppers — chopped coarse 1 \u00bd\u00a0\u00a0 pounds\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 kale — stems removed, leave 2\u00a0\u00a0\u00a0\u00a0\u00a0 cans\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 plum tomatoes — chopped, undrained 6\u00a0\u00a0\u00a0\u00a0\u00a0 ounce\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 tomato paste 2 \u00bd\u00a0\u00a0 tablespoon\u00a0\u00a0\u00a0 chile powder 1\u00a0\u00a0\u00a0\u00a0\u00a0 teaspoon\u00a0\u00a0\u00a0\u00a0\u00a0 dried thyme 1\u00a0\u00a0\u00a0\u00a0\u00a0 teaspoon\u00a0\u00a0\u00a0\u00a0\u00a0 dried oregano 1\u00a0\u00a0\u00a0\u00a0\u00a0 teaspoon\u00a0\u00a0\u00a0\u00a0\u00a0 dried hot red pepper flakes 1\u00a0\u00a0\u00a0\u00a0\u00a0 teaspoon\u00a0\u00a0\u00a0\u00a0\u00a0 ground cumin 1\u00a0\u00a0\u00a0\u00a0\u00a0 teaspoon\u00a0\u00a0\u00a0\u00a0\u00a0 sugar 1\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 bay leaf steamed couscous or rice as an accompaniment Chickpeas should be soaked overnight in enough water to cover them by 4 inches, drained, and rinsed.\u00a0 In a large saucepan simmer the chickpeas in the water, covered partially, for 1 1\/2 hours, or until they are tender. In a heavy kettle cook the onions and the garlic in the oil over moderate heat, stirring occasionally, until the vegetables are golden, add the bell peppers, and cook the mixture, stirring, for 10 minutes.\u00a0 Add the chick-peas with the cooking liquid, the kale, the tomatoes with the juice, the tomato paste, the chili powder, the thyme, the oregano, the red pepper flakes, the cumin, the sugar, and the bay leaf, bring the liquid to a boil, and simmer the stew, stirring occasionally, for 1 hour.\u00a0 Discard the bay leaf, season the stew with salt, and serve the stew on the couscous or rice.\u00a0 Makes about 14 cups, serving 8 to 10. Spicy, Tomato-Based Vegetable Stew Amount\u00a0 Measure\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Ingredient — Preparation Method ——–\u00a0 ————\u00a0 ——————————– 2\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 onions — chopped 2\u00a0\u00a0\u00a0\u00a0\u00a0 cloves\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 garlic 1\/2\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 hot chili pepper 3\u00a0\u00a0\u00a0\u00a0\u00a0 pounds\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 carrots — in chunks 3\u00a0\u00a0\u00a0\u00a0\u00a0 pounds\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 turnips — in chunks 3\u00a0\u00a0\u00a0\u00a0\u00a0 pounds\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 parsnips — in chunks (proportionate to other root veggies) 2\u00a0\u00a0\u00a0\u00a0\u00a0 pounds\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 mushrooms — quartered 3\u00a0\u00a0\u00a0\u00a0\u00a0 pints\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0…<\/p>\n","protected":false},"author":19,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"iawp_total_views":0,"footnotes":""},"categories":[],"tags":[],"class_list":["post-1299","post","type-post","status-publish","format-standard","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/posts\/1299","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/users\/19"}],"replies":[{"embeddable":true,"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/comments?post=1299"}],"version-history":[{"count":0,"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/posts\/1299\/revisions"}],"wp:attachment":[{"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/media?parent=1299"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/categories?post=1299"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/tags?post=1299"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}