Happy Mardi Gras, y’all! Here is a spicy, warm little number to get your taste-buds dancing. Oooooie! Dat’s some good cookin’!
1 Serrano pepper
1 banana pepper
1 small jalapeno chile pepper
1/4 cup vegetable oil ( I used Sunflower oil)
1/4 cup all-purpose flour
2 Tbsp vegetable oil
2 celery ribs, chopped
1 large onion, chopped
3 green bell peppers, chopped
4 cups low-sodium vegetable broth
2 garlic cloves, minced
2 Tbsp Cajun seasoning
1 Tbsp smoked paprika
2 cans fire-roasted tomatoes
1 sweet potato, peeled and cubed
1 large parsnip, peeled and cubed
1 can red kidney beans
1 can black-eyed peas
1 bag of frozen cut okra
Preheat oven to broil.
Arrange Serrano, banana, and jalapeno chile peppers on a baking sheet and place in the oven. Watch carefully and broil until the skins turn black and blister, about 4 to 5 minutes. Turn the peppers and continue broiling until all sides are blackened. Remove the peppers and put in an small sauce pan with lid to steam (about 10 to 15 minutes). Remove peppers from the sauce pan and peel off the crispy black skin. Remove stems and seeds from the peppers, coarsely chop and place in a bowl.
In another small sauce pan, heat 1/4 cup vegetable oil over medium heat until a pinch of flour starts to bubble. Whisk the rest of the flour into the oil and cook, whisking continuously until the mixture is well-blended and dark brown, 10 to 15 minutes. Once it turns dark brown, remove from heat.
Put 2 Tbsp of vegetable oil in a deep soup pot and heat over medium-high heat. When hot, add celery, half of the onions and half of the green peppers. Cook and stir until the vegetables are tender and the onions are transparent, about 5 minutes. Stir 1/4 cup of the vegetable broth into the pot. Cover and simmer until almost all the liquid is gone, about 10 to 15 minutes.
Stir the Serrano, banana, and jalapeno chile peppers, along with the uncooked bell peppers, onions, garlic, Cajun seasonings, smoked paprika into the cooked bell peppers and onions. Stir in the roux (dark brown sauce) and 1 cup of vegetable broth into the vegetable mixture until the roux dissolves. Cover and simmer 5 minutes. Add the tomatoes, sweet potato, parsnip, red beans, black-eyed peas, okra and remaining vegetable broth. Simmer covered for 15 minutes. And then, simmer 20 minutes uncovered.
Tip: To bump up the heat a notch, add a teaspoon of File’ Powder to the pot in step 5.
What can I say about this stew? How about “get in my belly”. There are a ton of spices melded in with onions and chickpeas, and then enveloped in a creamy coconut sauce. Heaven, I say, heaven. I have to admit, I had a spoonful or five of this while cooking, it’s a wonder I have any left for my lunches. Let’s take a closer look at this luscious, velvety goodness.
Did I mention how good this is? Did I mention there are spices…
And so, here are the ingredients. Drum roll, please!
2 tsp olive oil
1 yellow onion, diced small
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
1/2 tsp ground tumeric
1/2 tsp dried oregano
1/2 tsp red pepper flakes
1/4 tsp ground cinnamon
1 Tbsp tomato paste
2 tsp minced garlic
2 cans chickpeas (drained and rinsed)
1 tsp balsamic vinegar
2 cans diced tomatoes
1 cup coconut milk
2 cups chopped fresh spinach
sea salt and ground pepper to taste
In a deep cast iron skillet, heat olive oil over medium heat.
Add onions to the pan. Saute 5-6 minutes or until translucent and soft.
Add all the spices – cumin, coriander, smoked paprika, turmeric, oregano, red pepper flakes, and cinnamon. Stir to coat onions completely.
Add tomato paste to skillet. Stir to mix with onions, spices and oil.
Add garlic and chickpeas. Stir for 30 seconds.
Add the balsamic vinegar and tomatoes, stir.
Add the coconut milk to the pan and season the stew with salt and pepper.
Bring the stew to a boil, and lower the heat and let simmer for 10 to 15 minutes.
Remove stew from heat, and stir in spinach. Let set for 5 minutes, or until spinach is wilted.
So, if you haven’t noticed on this blog, we really like our Philly Cheesesteak. We’ve done Philly Cheesesteak Stuffed Peppers, straight up Philly Cheesesteak sandwiches, and now I present to you Philly Cheesesteak stew. And boy, this is an awesome stew.
1 lb. of sliced roast beef, roughly chopped
Cracked Black Pepper
1/4 tsp onion powder
4 Tbsp all-purpose flour, divided use
2 onions, quartered and thinly sliced
1 green bell pepper, sliced
10 oz white mushrooms, sliced
1/2 tsp dried thyme
1 tsp minced garlic
4 cups beef stock, heated
4 slices of provolone cheese
In a large bowl, combine roast beef, a couple of pinches of salt, cracked pepper, plus the onion powder, and toss to coat.
Sprinkle 2 Tbsp of flour in bowl, and toss to coat.
In a large pot, heat 3 Tbsp of olive oil over medium-high heat.
Once hot, place roast beef in pot. Heat for about 3 minutes. Place cooked meat on a plate and put aside.
Add 1 Tbsp olive oil to pot and add sliced onions, sliced green pepper, a pinch of salt and cracked pepper. Cook about 6 minutes until onions and peppers are soft, stirring frequently to prevent burning.
Add mushrooms, and continue sauteing with onions for another 6 minutes, continuously stirring.
Add dried thyme and garlic, stir to incorporate.
Once the garlic is aromatic, sprinkle remaining 2 Tbsp of flour over the onion/mushrooms, stir well to combine.
Slowly add the hot beef stock, stirring to avoid any little flour lumps from forming.
Reduce heat to medium-low, simmer gently for about 10 minutes uncovered until sauce thickens.
Add roast beef and let simmer for another 10 minutes.
Ladle into oven-safe bowls, place one slice of provolone over the top and broil in over until cheese is melted and beginning to brown.
I guess I should admit this, I have an addiction. A chickpea addition. I love chickpeas. Chickpea salad, chickpea stew, chickpea burgers, everything and anything chickpea. So, when I came across this recipe, I just had to make it.
It serves 4-6, so it’s perfect for leftovers.
1-2 Tbsp olive oil
1 medium onion, chopped
3 cups sliced baby bella mushrooms
4 cloves garlic, minced
2 Tbsp soy sauce
2 Tbsp balsamic vinegar
2 Tbsp tomato paste
1 small zucchini, diced
1 small sweet potato, diced
1 1/2 tsp chopped fresh sage
1 1/2 tsp chopped fresh rosemary
1 1/2 tsp chopped fresh thyme
4 cups low sodium vegetable broth
2 cups of water
2 cans chickpeas
2 cups kale, chopped
pinch of red pepper flakes
In a large pot, heat oil over medium heat. Add chopped onion and a pinch of salt. Cook until tender.
Add mushrooms, stir and let them set for a few minutes.
Add garlic and soy sauce. Continue cooking, stirring occasionally until mushrooms are browned and tender.
Add balsamic vinegar and tomato paste. Stir to combine.
Add the chopped sweet potatoes, zucchini, sage, rosemary, and thyme. Let cook for a few more minutes (about 3 minutes).
Add vegetable broth, water and chickpeas. Bring to a boil.
Cover and reduce heat to a simmer, stirring occasionally for 20-30 minutes, until sweet potatoes are softened.
Add kale and continue to cook for 15 – 20 minutes, until you are ready to eat.
Ribollita is an Italian peasant stew. When meat was too expensive to use in every meal, veggie-packed stews would be made. Not only were they tasty, they were filling and healthy.
I made this pot of goodness for Thanksgiving, along with a turkey and all the trimmings. The small amount of red pepper flakes added to the stew give it a slow-forming heat that warms like being wrapped in your favorite fluffy blanket. This stew is warm and comforting on a cold winter’s day.
Spread bread cubes in a single layer on a baking sheet. Bake for 20 minutes or until toasted.
Bring 2 cups water, cabbage, and kale to a boil in a large pot over medium-high heat. Reduce heat to medium-low; cover and cook for 20 minutes or until cabbage mixture is wilted and tender. Drain.
Heat large Dutch oven over medium-low heat. Add 1 Tbsp oil, onion, carrot, celery, and parsley to pan; cook 8 minutes or until vegetables are tender. Add potatoes; cook 10 minutes, stirring occasionally.
Stir in cabbage mixture, salt, and red pepper flakes; cook 5 minutes.
Stir in remaining 2 cups of water, vegetable stock, tomato puree, and beans; bring to a boil.
Reduce heat to medium-low; cook, partially covered for 30 minutes, storing occasionally.