It's Mouthwatering Monday..........

or at least it will be soon. Right now it is just about 10 after 11 so I know it is past midnight for some of us. I wanted to get this started for you early early risers. I am early but not as early as some of you guys are.

Today's topic for Mouthwatering Monday is...........Stews! How do you fix them and what is the main meat ingredient? I know there is so many different meats that can go it them. I personally never had anything but beef stew. I thought that might be a good and versatile dish for us.

So come on and sit down and jot down your favorite stew recipe for us. It has been so long since I made it I don't think I could remember how to do it. I use to make it a lot but not for years. HMMMM.....might be something good on my menu soon.

German Chicken Stew

Cut up a good sized chicken in small pieces, and put them in a saucepan, with a quart of water. Let it stew till tender; season with pepper, ginger, salt, chopped parsley, sweet herbs, and a little garlic; thicken with a tablespoonful of flour. Dish up, and garnish with lemon, parsley, and boiled carrots.

I boil my stew meat or if I have a leftover roast, use it, and when it is very tender, I add my root vegetables and let them cook, and when they are almost done, I throw in the canned or frozen vegetables like corn, green beans, peas, brocolli, ect.  I also add the onion when the meat begins to cook and the garlic and celery.    I use salt and pepper and some rosemary, fresh because it cooks up good, but you must chop the rosemary or people will be picking it out of their teeth.  That's my favorite beef stew. 

hi brenda....ok here is my way for stew...

BEEF STEW

beef chunks or roast cut up into small pieces, chopped onion, baby carrots, potatoes cut into bite sized pieces, and either frozen or canned peas. i brown the meat along with the onion and salt and pepper to taste. add in the rest of ingredients and cook til beef is tender. i thicken it with cornstarch and serve.

                         Easy Seafood Stew

2 T. Olive Oil
1 large yellow pepper, chopped
1 medium onion, chopped
2 cloves garlic, crushed w/press
1 can (14.5 oz) stewed tomatoes
1 C. Spicy V-8 juice
1/2 C. Water
1 pound Atlantic Cod, chunked
8 oz. shelled and deveined shrimp
Salt to taste

Heat oil and add pepper and onion.  cook 5 min.  Stir in garlic and cook another minute, stirring often.  Stir in tomatoes, V-8 juice, 1/2 C. water and 1/4 t. salt.  Simmer covered 10 minutes.  Add cod and shrimp and cook another 4 minutes - just until cod and shrimp turn opaque.  Gently stir once or twice.

4 servings in large soup bowls.  Makes about 7 cups.

Kathi

Good morning everyone.....thanks Brenda!!

Baked Beef Stew
2 pounds stew meat
3 medium potatoes, quartered
4-6 carrots, cut into chuncks (I now use baby carrots)
1 medium onion, diced
1/2 cup tomatoes, diced
green pepper, chopped
1  1/2 cups water
2 tsp. beef bouillon
3/4 tsp sugar (splenda)
1 tsp salt 
pepper to taste
3 tablespoons cornstarch

Put in roaster. Cover and bake at 325 degrees for 3  1/2 hours.
Stir 2 to 3 times while baking.
Can also bake slowly at 250 degrees for 5 hours.

This is a recipe from my sister that passed away many years ago. She was a terrific cook!

Hugs....connie d

 FISHERMAN'S  STEW

Lightly coat bottom pan with oil (spray does not work as well)

SAUTE':
 1/4 C  rough chopped onion
 1/4 C  rough chopped  carrot
 1/4 C  rough chopped green pepper

ADD:
 2 C       light chicken broth
1/2 tsp  fine chopped fresh garlic  (don't use powder)
1/4 tsp  fine chopped fresh ginger ( don't use powder)

Simmer until flavor develops... about 30 - 40 minutes

When flavor develops you can strain the broth or keep the veggies & spices in it. 

ADD:  
 1/2 C spinach.. fresh or frozen (thawed)

ADD:
1/2 C  Shrimp
1/2 C Scallops
1 small fillet of white fish
1  C   clams or oysters

ADD:
1/2 C   White wine...... or chicken broth with 1 Tbl  lemon / lime  juice

Gently coo****il fish is tender....... DON'T BOIL OR OVER COOK  Fish will be tough

I make either beef stew or chicken stew.

Beef stew:  Season lean stew meat with salt and pepper (or as I do, Tony's seasoning) and brown in 1 - 2 tbsp. oil, add chopped celery, onion, garlic, and bell pepper.  When veggies are soft, add a can or two of Healthy Request cream of mushroom soup and a packet of dry onion soup mix and 1 - 1 1/2 soup cans of water .  Sometimes I add carrots and potatoes, most often I do not.  Simmer until beef is tender.

Chicken stew:  Season desired chicken pieces with salt and pepper (or Tony's seasoning) and brown in a little oil.  Add chopped celery, onion, garlic, and bell pepper.  When veggies are soft, add a can or two of Healthy Request cream of chicken, celery, or mushroom soup, about 1/2 tsp. dried thyme, a couple of chicken bouillon cubes, and 1 - 1/2 soup cans of water.  Simmer until chicken is cooked.

Debbie 

Good topic for a cold January!

Some delicious sounding recipes here!!!!

Thanks,

Jeane

Artichoke Stew with Pine Nuts

This recipe serves: 6
Preparation time: 20 minutes
Cooking time: 45 minutes

Ingredients
1/2 cup red wine vinegar
6 cups water
36 baby artichokes (about 5 pounds)
4 ounces diced bacon (optional)
1 large onion, finely chopped
3 garlic cloves, minced
1 pound ripe tomatoes, peeled, seeded and chopped
3 cups vegetable broth or water
1 1/2 teaspoons salt
1/2 teaspoon freshly ground pepper
lemon wedges for seasoning
1/4 cup pine nuts, toasted ( http://www.nutsonline.com/nuts/pine....OVMTC=standard )

Cooking Instructions
1. Combine the vinegar and water in a large glass or ceramic bowl.
2. Slice about 1/2" from the artichoke tops and trim the stems. Remove the outer leaves and trim any hard spiky points with a scissors. Cut in half and reserve the artichokes in the vinegar mixture.
3. Cook the bacon in a large non-reactive saucepan over medium-low heat until golden and remove with slotted spoon. Drain all but 1 1/2 tablespoons of fat from the pan and add the olive oil.
4. Add the onion and coo****il softened, about 6 minutes. Add the garlic and cook 2 minutes longer, just to release its aroma. Add the tomatoes and turn the heat to medium. Coo****il the sauce is reduced, about 10 to 15 minutes. Pour in the broth or water, add the salt, pepper and bacon and bring to a boil. Drain the artichokes well and add to the pot. Reduce to a simmer and cook, covered, until the artichokes are tender, about 15 minutes. Adjust seasonings with salt, pepper and lemon juice and serve hot.


Nutrition Facts
Serving size: 6 artichokes with sauce
Calories 368
Total Fat 16 g
Saturated Fat 4 g
Protein 21 g
Total Carbohydrate 47 g
Dietary Fiber 22 g
Sodium 1281 mg