Tag: stew

  • Spanish Style Fish Stew

    Spanish Style Fish Stew

    Spanish Style Fish Stew

    Print Recipe Pin Recipe
    Total Time 30 minutes
    Servings: 4
    Ingredients Method

    Ingredients
      

    • 2 plant-based chorizo sausages sliced
    • 3 tablespoons olive oil
    • 1 small onion minced
    • 2 garlic cloves minced
    • 3 cups vegetable broth or water
    • 1 14-ounce can crushed tomatoes
    • 2 large yellow potatoes peeled and chopped
    • 1 ½ teaspoon sea salt
    • 1 teaspoon smoked paprika
    • ½ teaspoon whole cumin seeds
    • 1 large red bell pepper chopped
    • 1 pound cod cut into 2" pieces
    • 1 small lemon
    • 2 tablespoons fresh minced dill
    • Crusty bread optional

    Method
     

    1. In a Dutch oven, add oil and heat over medium flame. Add chorizo sausage and cook until browned, about 3 minutes. Remove and set aside.
    2. Add onion to pot and sauté until translucent. Stir in garlic and cook for a few seconds then add broth, tomatoes, potatoes, salt, smoked paprika, and cumin seeds. Bring to a gentle simmer and cook for 10 minutes then add in peppers. Cook until potatoes are barely tender.
    3. Add in chorizo and cod. Simmer on low until cod flakes easily with a fork, approximately 3-5 minutes.
    4. Stir in lemon juice and dill. Serve with crusty bread. Enjoy!
  • Seafood Stew

    Seafood Stew

    Seafood Stew

    The feast of seven fishes is a traditional Italian American meal served on Christmas Eve. As the name implies, it’s seven courses featuring fish and seafood options. This seafood stew might not be as grand as the feast of seven fishes, but it certainly satisfies a craving for a rich, warming seafood meal. Plus, it can be on the table in just over half an hour. Now that’s something worth celebrating!

    Print Pin

    Seafood Stew

    Servings 4

    Ingredients

    • 3 tbsp olive oil
    • ½ cup minced shallots diced
    • 4 large garlic cloves minced
    • ½ cup dry white wine or vermouth
    • 28 oz fire-roasted crushed tomatoes
    • 4 cups chicken or vegetable broth
    • 2 tsp dried thyme
    • 1 tsp crushed chili flakes
    • 1 tsp sea salt
    • ½ tsp coarse ground black pepper
    • ¾ pound mussels scrubbed
    • 1 pound shrimp peeled and deveined (tails on)
    • 1 pound cod fillet cubed
    • 1 lemon wedged (optional)
    • crusty bread

    Instructions

    • Heat olive oil in a large stock pot over medium heat. Add shallots and sauté for 2–3 minutes or until translucent. Stir in garlic and cook for 30 seconds.
    • Deglaze pan with white wine then add tomatoes, broth, thyme, chili flakes, sea salt, and pepper. Bring mixture to a gentle simmer and cook for 5 minutes. Adjust seasoning to taste at this point.
    • Add mussels and shrimp and bring stew back to a gentle simmer. Cook for 1 minute then add cod. Continue to cook until shrimp is opaque, mussels are open (discard unopened ones), and the cod flakes.
    • Serve promptly with crusty bread and lemon wedges, if using.

    Recipe Provided by INFRA

  • Jambalaya Stew

    Jambalaya Stew

    Jambalaya Stew

    Getting ready for Mardi Gras? This Jambalaya Stew should be in your meal plan. A nod to the classic jambalaya, it’s filled with sausage, shrimp, veggies, and plenty of herbs and spices. You’ll build so much flavor in under an hour, this could be a weeknight meal, especially if you’ve got some leftover rice in the fridge. The holy trinity of creole cooking, onion, celery, and green bell pepper, form the base of the dish, with dried herbs, premixed spice blends, and a bit of harissa paste adding flavor and spice. Laissez les bons temps rouler! 

    Jambalaya Stew

    Getting ready for Mardi Gras? This Jambalaya Stew should be in your meal plan. A nod to the classic jambalaya, it’s filled with sausage, shrimp, veggies, and plenty of herbs and spices. 
    Print Recipe Pin Recipe
    Servings: 1
    Ingredients Method

    Ingredients
      

    • 4 tablespoons olive oil
    • 8 ounces andouille sausage sliced
    • 1 pound peeled shrimp
    • 1 medium yellow onion chopped
    • 2 ribs celery chopped
    • 1 green bell pepper chopped
    • 4 garlic cloves minced
    • 1 quart chicken broth
    • 1 15-ounce can crushed tomatoes
    • 4 tablespoons harissa
    • 1 tablespoon Creole seasoning
    • 2 teaspoons smoked paprika
    • ½ teaspoon dried thyme
    • ½ teaspoon sea salt
    • 1 can kidney beans rinsed and drained
    • 1 cup cooked white rice

    Method
     

    1. In a large pot, heat oil over medium heat. Sauté sausage slices until browned. Remove from pan and set aside.
    2. In the same pan, add onion and sauté until translucent. Stir in celery and green bell pepper, sauté for three minutes then add garlic and cook for another minute.
    3. Stir in broth, tomatoes, harissa, Creole seasoning, paprika, thyme, and salt. Bring to a simmer and cook for 20 minutes. Add in peeled shrimp and cook until shrimp turns opaque, approximately three minutes.
    4. Add in kidney beans, cooked rice, and sausage. Heat through and adjust seasonings to taste.
    5. Enjoy!

    Recipe Provided by INFRA

  • Beef Stew with Christine Waltermyer

    Beef Stew with Christine Waltermyer

    Beef Stew

    Thanks to Christine Waltermyer & The Natural Kitchen Cooking School!

    Christine Waltermyer is a local and renowned Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to subscribe to her email newsletter for new recipes, tips, and FREE access to the Power of Veggies mini-course!

    The holidays are full of family, friends, and busy schedules – which means you’re probably constantly on-the-go. But thanks to Christine Waltermyer and The Natural Kitchen Cooking School, we have a hearty, Beef Stew recipe that you can pour and freeze into portions for quick and easy meals!

    Beef Stew (Using Steak)

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    Servings: 4
    Ingredients Method

    Ingredients
      

    • ¼ cup all-purpose flour
    • A few pinches of white pepper
    • 1 pound beef stew meat or steak trimmed and cut into inch cubes
    • 1 – 2 tablespoons olive oil or beef tallow
    • 1 ½ tablespoons apple cider vinegar
    • 4 ½ cups beef broth
    • 1 tablespoon apple butter
    • 1 teaspoon dried thyme
    • 1 teaspoon sugar
    • 2 bay leaves
    • 1 medium onion peeled and chopped
    • 1 ½ cups winter squash peeled and cut into bite-size cubes
    • 2 medium turnips peeled and cubed
    • ½ of a small zucchini cut into chunks
    • 1 – 2 teaspoons sea salt

    Method
     

    1. In a large bowl, stir together the flour and white pepper. Add the beef cubes and toss to evenly coat them with the flour mixture. Heat the olive oil in a heavy-bottomed pot like a Dutch oven. Add half of the beef, being careful not to overcrowd them. Brown the beef on all sides by cooking and turning them for 5 minutes. Repeat with remaining beef, adding a little more oil to the pan if needed.
    2. Transfer the beef to a bowl. To the pot, add the apple cider vinegar and ½ cup of the beef broth. Cook and stir over medium heat for a few minutes, using a wooden spatula to release any flavorful bits from the pot. Add the beef, remaining beef broth, apple butter, dried thyme, sugar and bay leaves. Bring to a boil over medium high heat. Skim off any foam that appears. Reduce the heat to low and cook, covered, for 1 ½ hours.
    3. Add the onion, squash and turnips. Cook, covered, for another 30 minutes. If the strew starts to look too dry, you can add a little more beef broth or water. Add the zucchini and cook for 10 more minutes. Season with sea salt and additional white pepper to taste. Serve hot.
    4. Enjoy!

    Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!

  • Three Sisters Stew

    Three Sisters Stew

    Three Sisters Stew

    This three sisters stew is named after the indigenous agricultural practice of planting beans, corn, and squash together. Not only do these ingredients taste great together, but they also actually help one another grow! Corn stalks form a trellis that the beans can climb. Squash leaves help shade the soil and reduce evaporation, so the plants need less water. The beans deposit nitrogen back into the soil that the corn needs. It’s a wonderful system where each piece plays an important part to benefit the whole. This Three Sisters Stew is a warm bowl of simple veggie stew that is sure to keep you satisfied.

    Three Sisters Stew

    This Three Sisters stew is named after the indigenous agricultural practice of planting beans, corn, and squash together. Not only do these ingredients taste great together, they actually help one another grow! 
    Print Recipe Pin Recipe
    Servings: 5
    Ingredients Method

    Ingredients
      

    • 3 tablespoons sunflower oil
    • 1 medium yellow onion chopped
    • 2 large garlic cloves minced
    • 4 cups chicken or vegetable stock
    • 1 ½ pounds winter squash cubed
    • 3 sprigs fresh savory or 1 teaspoon dried savory
    • ½ teaspoon ground black pepper
    • 1 pound russet potatoes peeled and cubed
    • ⅓ pound green beans cut into ½" pieces
    • 30 ounces hominy corn kernels drained
    • ¾ cup crushed tomatoes
    • 1 ½ teaspoons sea salt
    • 3 tablespoons minced parsley optional

    Method
     

    1. Heat oil in a 6-quart stockpot over medium heat. Add onion and sauté until translucent then add garlic and cook for a minute. 
    2. Add stock, winter squash, savory, and black pepper. Bring to a simmer and cook for 5 minutes.
    3. Add potatoes, green beans, hominy, tomato, and salt. Return soup to a simmer and cook until potatoes are tender.
    4. Remove savory sprigs if using and stir in parsley. Adjust seasoning to taste and serve.
    5. Enjoy!

    Recipe Provided by INFRA

  • Vegan St. Patrick’s Day Traditions with Christine Waltermyer

    Vegan St. Patrick’s Day Traditions with Christine Waltermyer

    Vegan St. Patrick’s Day Traditions

    with Christine Waltermyer

    Christine Waltermyer is a local and renowned Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to subscribe to her email newsletter for new recipes, tips, and FREE access to the Power of Veggies mini-course!

    Who said you can’t turn holiday traditions into diet-friendly favorites! Celebrate Irish culture with a warming vegan stew and naturally colorful shamrock sugar cookies.

    Print Pin

    Vegan Irish Stew

    Course Main Course
    Keyword gluten free, St. Patrick’s Day, stew, vegan
    Servings 4 people

    Equipment

    • Large pot
    • Large mixing bowl
    • Small mixing bowl

    Ingredients

    • 1 tablespoon olive oil
    • 1 cup onion chopped
    • 2 cloves garlic minced
    • 8 ounces button mushrooms quartered
    • sea salt
    • 1 cup sliced carrots
    • 1 cup sliced celery
    • ¼ small head of green cabbage
    • 1 large parsnip peeled and chopped
    • 3 small Yukon Gold potatoes cut into bite-sized pieces
    • 2 cups vegetable broth
    • 1 cup beer (non-alcoholic or stout beer)
    • 1 teaspoon dried thyme
    • 1 tablespoon maple syrup
    • 1 tablespoon apple butter
    • 3 tablespoons kuzu starch (or cornstarch) to thicken the stew (more as needed)
    • freshly ground black pepper

    Dumplings

    • 1 teaspoon fresh rosemary or thyme (use ½ teaspoon if using dried herbs) minced
    • 1 ½ cups gluten-free all-purpose baking flour (or regular all-purpose baking flour)
    • ¾ teaspoon baking powder (aluminum-free)
    • 1 teaspoon sea salt
    • 3 tablespoons olive oil
    • 1 cup almond milk (or oat milk or rice milk)

    Instructions

    • In a large pot, heat the olive oil (or ¼ cup vegetable broth) over medium heat. Add the onion and garlic. Cook and stir for a few minutes, then add the mushrooms. Add a pinch of the sea salt. Cook and stir for a few minutes. Cover and let cook a few more minutes to help them soften up. You can add a small splash of water if needed.
    • Add the carrots, celery, cabbage, parsnip and potatoes. Add the broth, beer, thyme, maple syrup, and apple butter. Bring to a boil over medium high heat, then reduce the heat to cook, lightly covered, on low for 20 minutes.
    • To make the dumplings, in a large mixing bowl combine the all-purpose baking flour, baking powder, sea salt and fresh rosemary. Stir well. Add the olive oil and almond milk. Stir well again.
    • In a small bowl, stir the kuzu or cornstarch with a few tablespoons of cold water to dilute it. Add to the stew and stir until thickened. Add a little more if you want to achieve a thicker stew consistency.
    • Add the black pepper.
    • Now add spoonfuls (2 to 3 tablespoons in size) of the dumpling dough all around the pot. Cook, covered, for 15 minutes. The dumplings will rise. Serve hot with Irish soda bread, sourdough bread or gluten-free bread of your choice.
      Note: If you like fluffier dumplings you can add 1 full teaspoon of the baking powder.
    Print Pin

    Shamrock Sand Tart Cookies

    Course Dessert
    Keyword cookies, St. Patrick’s Day, vegan
    Servings 3 Dozen

    Equipment

    • Large bowl
    • Small bowl
    • Rolling Pin
    • Baking sheet
    • Shamrock cookie cutter

    Ingredients

    Wet Ingredients

    • ½ cup plant-based butter or butter of your choice
    • 1 cup maple sugar or raw cane sugar
    • 1 tablespoon golden flaxseed meal
    • 3 tablespoons water
    • ¼ cup cooked pumpkin puree
    • 1 teaspoon pure vanilla extract

    Dry Ingredients

    • 2 cups soft wheat flour (or gluten-free flour)
    • ¼ teaspoon baking soda
    • ⅛ teaspoon sea salt

    Colored Sugar

    • ½ cup raw cane sugar
    • A few drops green liquid natural food coloring

    Instructions

    • In a large bowl, cream together the butter and maple sugar (or cane sugar).
    • In a small bowl stir together the flaxseed meal and water. Let sit for 5 or 10 minutes, until it has thickened up a bit.
    • Add the flaxseed meal mixture and pumpkin puree to the butter-sugar mixture. Stir well. Add the vanilla and stir again.
    • Sift together the flour, baking soda and sea salt. Add this to the butter-sugar mixture. Mix well, until you have a uniform cookie dough. Gather into a ball and wrap in wax paper. Refrigerate overnight.
    • Make the colored sugar: Mix together the raw cane sugar with the food coloring until it’s uniform in color. Let it sit overnight, uncovered, to let it dry out overnight. You can even spread it out on a piece of parchment paper to help it get really dry.
    • The next day, unwrap the chilled dough. Depending how thick the dough shape is, you can cut it half to make two flatter disks of dough. Place it on a floured board. Using a rolling pin, roll it out to about 1/8-inch thickness.
    • Preheat the oven to 350 degrees F. Lightly dust a baking sheet with a little flour.
    • Lightly dip the shamrock cookie cutter in flour, then press it into the dough to cut out shamrock shapes. Fit in as many shapes as you can over the dough’s surface. Then carefully pick them up using a spatula to place them onto the prepared baking sheet. Repeat with the remaining dough, spacing them out an inch or so apart.
    • Sprinkle each shamrock cookie evenly with some of the green-colored sugar.
      *Note: You can make other cookie shapes and use different colored sugar, depending on the holiday. For example, you can make heart-shaped cookies topped with red sugar for Valentine’s Day.
    • Bake for 7 to 8 minutes, checking them closely after 7 minutes. Lift one cookie with a spatula to check the bottom. If lightly browned and the edges are light brown, remove the baking sheet from the oven.
    • Transfer the cookies to a cooling rack to cool completely. The cookies will crisp up more as they cool. Once completely cool, serve the cookies or store in a cookie tin or glass container, loosely covered. The cookies will keep up to a week.

    Notes

    • Using the raw cane sugar will make the cookies crispier. 
    • Two eggs can be used in place of the flax egg and pumpkin puree.

    Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!