|2/26/2021 2:06:00 PM|
Flavorful stews easy to prepare
Grandma was right. Chicken soup really is good for you. It helps a lot of colds to disappear magically and I believe it. Soups and hearty stews are healthful and inexpensive and will satisfy a hungry family. In many home, the Dutch oven or a large saucepan on the stove with simmering soup or stew calls for a “m-m-m-m-m something smells really good!” and it really does.
Busy moms can stretch their time as well as their budgets. There was a lot of “stretching” going on when I was growing up. Pasta, mostly elbow macaroni, was added to chili, stew, vegetable soup and whatever else could be stretched. I mentioned chicken soup and stew earlier. Here’s some flavorful stew recipes that you might consider trying, starting with...
SKILLET CHICKEN STEW
1/3 c. flour
1/2 t. salt
Dash of pepper
3 medium chicken breasts, cut into one inch pieces
3 T. butter or margarine
3 ribs celery, sliced 1/2 inch thick
1 medium onion, coarsely chopped
3 medium carrots, sliced 1/4 inch thick
2 medium potatoes, peeled and cut into 3/4 inch cubes
1 c. chicken broth (can be made using a 1 t. granular chicken bouillon
1/2 t. dried thyme leaves
1 T. each, ketchup and cornstarch
Combine flour, salt and pepper in a shallow bowl; coat chicken pieces. In a large skillet, melt butter over medium heat, brown chicken. Add celery; cook for three minutes, stirring often. Stir in carrots, potatoes and onions. In a small bowl, combine broth, thyme, ketchup and cornstarch, mixing well. Slowly stir into chicken mixture; bring to a boil over high heat. Lower heat, cover and simmer for 15-20 minutes, or until veggies are tender, stirring occasionally. Makes four to six servings.
1 lb. ground beef
1/2 c. coarsely diced onion
2-16 oz. cans kidney beans, rinsed and drained
1-15 oz. can beef broth (can be made using 2 t. granular beef boullion)
1-15 oz. can petit diced tomatoes, undrained
4 c. coarsely chopped cabbage
1/2 t. each, dried basil leaves, dried marjoram, dried thyme leaves and salt
1/8 t. pepper
In a Dutch oven, cook beef and onion until meat is browned and onion is tender; drain. In a small bowl, mash 1/4 c. beans with 1/4 c, beef broth. Add to Dutch oven with remaining beans and remaining ingredients. Cover and simmer for 30 minutes or until cabbage is tender. Makes six to eight servings.
PORK AND WINTER SQUASH STEW
2 lbs. lean boneless pork, cut into one inch cubes
2 T. canola oil or vegetable oil, divided
2 c. coarsely chopped onions
2 garlic cloves, minced
3 c. sliced fresh mushrooms
2-1/2 c. diagonally sliced carrots, sliced 1/2 inch thick
2-15 oz. cans Italian stewed tomatoes
2 t. dried thyme leaves
1/2 t. pepper
1/2 t. salt
4 c. peeled, cubed butternut squash
Hot cooked noodles, optional
In a Dutch oven, brown pork in one tablespoon oil. Remove from pan; drain and set aside. Heat remaining oil in the same pan over medium heat. Saute onion and garlic for three minutes. Return pork to pan. Add mushrooms, carrots, tomatoes and seasonings; bring to a boil. Reduce heat; cover and simmer for one hour. Add squash; simmer, uncovered for 30 minutes or until meat and veggies are tender. Serve over noodles if you wish. Makes eight servings.
Note: If you can’t find the Italian tomatoes, add 1/2 t. Italian seasoning to tomatoes.
My thoughts on serving stew... serve it in a soup bowl or bread bowl with a soup spoon. If it has thick gravy, use a fork but keep a spoon nearby! Also, any type of bread can be served with stew... popovers, warm French garlic bread, ciabatta rolls, Russian rye bread, etc. Add a Caesar salad or your favorite lettuce salad and you are set for a wonderful meal.
Thought for the Day: God is like Coca Cola... He’s the real thing!