Tag Archives: stew

Whatever-You-Have Stew

Hello Harvesters

This week’s recipe is a little different. It’s not for a specific dish, but rather a basic lesson on how to use extra veggies from the pantry and fridge to make a tasty stew. This recipe is very flexible, and you can use it to cook up some extra veggies that might otherwise go to compost. Thanks to customer Rebecca N. for suggesting this idea.

Coco Eating His Soup, by Pierre-August Renoir

Coco Eating His Soup, by Pierre-August Renoir

Whatever-You-Have Stew

Ingredients:

Basics for the stock:

Bones from whole chicken (broken up if possible)

Water

Salt

Pepper

 

Additions:

1 bunch carrots cubed (1 inch pieces)

4 medium potatoes cubed (1 inch pieces)

1 stalk of celery (the whole thing, not just one piece of it)

2 medium onions diced

2 leeks diced

32 oz. veggie broth

2 cups barley

2 bay leaves

½ teaspoon cayenne pepper

1 fennel root diced (1/2 inch pieces)

 

*you can add any veggies you have lying around to bolster your stew. Any root veggie or winter squash will make a great addition and if you want to add greens (kale recommended) add it about 15 minutes before serving.

Method:

The basis of any great stew is the stock. If you decide to roast a chicken or have a bunch of bones left over from a rack of ribs, definitely make stock for a stew. You can freeze it for later or make a delicious, nutritious stew to keep in the fridge and eat throughout the week!

To make the stock, break up left over bones and place in large pot (breaking the bones is not required, but it will help extract nutrients and flavor). Cover with water and bring to a boil. After water begins to boil, turn heat down to low and leave for 4-12 hours to extract the nutrients and flavor from the bones (a minimum for 4 hours for chicken and a minimum of 6 for larger bones). Keep heat at the lowest possible setting and cover pot, the longer it cooks the better. About 1-2 hours before you will want to eat, strain the broth to remove bones and add about 1 teaspoon salt and 1 teaspoon pepper. Chop all veggies and add barley, onion, leek, and bay leaves and pour additional veggie broth over ingredients. Bring stew back to a higher heat and let simmer for 30 minutes. After 30 minutes add potato, carrots, fennel, and cayenne. Let simmer for additional 30 minutes. Add salt and pepper to taste. Serve with a warm baguette or corn bread. Enjoy!

 

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Sweet Potato and Lentil Soup

Ingredients:Image

  • 1 sweet potato, peeled and diced
  • 3 carrots, cut into ½” pieces
  • 1 small onion, chopped into ½” pieces
  • 2 leeks, halved lengthwise and cut into ½” pieces
  • 3/4 cup dried yellow or red lentils
  • 1 4-inch piece ginger, peeled and finely grated
  • 1 teaspoon curry powder
  • 1 teaspoon salt
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • Juice of ½ lemon
  • ½ cup chopped fresh cilantro

Directions:

  • Combine the sweet potato, carrots, onion, leeks, lentils, ginger, 3/4 teaspoon curry powder and 1 teaspoon salt in a 4-to-6-quart slow cooker. Add 6 cups water and stir, then cover and cook on low, undisturbed, 8 hours.
  • Stir the soup vigorously with a whisk to make a rough puree. Thin with hot water, if desired.
  • Melt the butter in a small skillet over medium-high heat. Add the garlic and the remaining 1/4 teaspoon curry powder and cook until the curry powder is slightly toasted, about 1 minute.
  • Stir the curry mixture into the soup and add the lemon juice, cilantro, and salt and pepper to taste.