This Warm Eggplant & Tomato Stew is so versatile. It can be a bruschetta topping. It can be served hot or cold. It can be a layer in fish tacos. It can accompany meats or it can be a colorful way to top off a dish or mix it with pasta.
The best lamb stew this side of Dublin!
This pot of Caribbean comfort food seasoned with hot curry and Scotch bonnet peppers definitely turns it up a notch.
Toss the ingredients for this hearty and satisfying beef stew with potatoes into the slow cooker in the morning before going to work, and by the time you come home you’ll have a homemade meal ready for the tables. Don’t worry about leftovers because you can keep them in the freezer for up to two months.
Fall Harvest Ratatouille is packed with nutrition. Mushrooms are a good source of fiber and B vitamins. Tomatoes provide heart healthy lycopene, while eggplant, zucchini, and peppers all contain essential nutrients that help boost immunity to help fight those pesky cold and flus.
Rich and robust, the secret to this full-bodied stew is anchovy paste, which gives it that hard-to-define umami. No one will ever know that it’s in there and they’ll just rave about the flavor.
No meat. No Problem. Just make sure to serve with plenty of crusty warm bread for dipping.
Here in New York it’s snowy and freezing cold. I know we’re all looking forward to spring, but we still have time for a hearty French beef stew. Think about making extra for weekend leftovers.
This recipe is great for the slow cooker. If you have a busy week or busy weekend then let your slow cooker make this delicious Sausage Stew!
1 Diced Yellow Pepper
1 Diced Red Onion
4 Cloves Minced Garlic
2 Cups Cooked Kidney Beans
2 Cups Diced Tomatoes
4 Chopped Andouille Sausages
1 Cup Uncooked White Rice
8 Cups Chicken Broth
1 Teaspoon Kosher Salt
1 Teaspoon Thyme
2 Tablespoons Hot Sauce
Place the diced yellow and red onions into the bottom of your slow cooker. Add the minced garlic and the kidney beans. Stir. Add the diced tomatoes, chopped sausages, white rice, chicken broth, kosher salt, thyme and hot sauce. Mix well and cover. Cook on high for 5 hours. Ladle into bowls and serve with crusty bread. Serves 4
We are so fortunate to have fresh ingredients available to us all year round. A good February evening should consist of a hearty soup accompanied by some fresh crusty bread, perhaps followed by cheese.
2 Large Diced Onions
4 Diced Celery Stalks
6 Minced Garlic Cloves
2 Pounds Loose Sweet Italian Sausage
3 Tablespoons Olive Oil
3 Chopped Carrots
6 Cups Chicken Stock
1 Cup Red Wine
2 Cups Tomato Sauce
1 Teaspoon Kosher Salt
1 Cup Cooked Kidney Beans
1 Teaspoon Freshly Ground Pepper
3 Tablespoons Chopped Parsley
Peel and chop the onion and carrots. Chop the celery and mince the garlic. Heat the olive oil in a large size heavy soup pot. Add the vegetables and garlic. Cook over a low heat for 10 minutes until the vegetables begin to soften. Add the sausage and cook for 10 minutes until the sausage is cooked through. Remove and drain on paper towels. Place sausage and vegetables back into the pot. Add the chicken stock, red wine and tomato sauce. Bring to a boil and then turn down to medium low. Add the kidney beans, kosher salt and pepper. Stir occasionally. Cook for 3 hour. Remove from the heat and ladle into bowls. Serve hot. Serves 4