CREAMY SUMMER VEGETABLE STEW
Make and share this Creamy Summer Vegetable Stew recipe from Food.com.
Provided by threeovens
Categories Stew
Time 4h10m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place the onions, carrots, corn, broth, vinegar, and herbes de Provence in a slow cooker; cover and cook on LOW for 3 hours.
- Stir in the zucchini and chickpeas; cover and cook about 45 minutes.
- Meanwhile, in a small bowl, combine cream, cornstarch, about 1/4 teaspoon each salt and pepper; add to slow cooker and cook until thickened, about 15 minutes.
- Serve, sprinkled with cheese, with rice, if desired.
Nutrition Facts : Calories 311.8, Fat 7.8, SaturatedFat 3.9, Cholesterol 19.8, Sodium 405.4, Carbohydrate 54.7, Fiber 9.4, Sugar 7, Protein 10
SUMMER VEGETABLE STEW
Steps:
- In a large deep skillet cook the onion and the garlic in the oil over moderately low heat, stirring, until the onion is softened, add the zucchini, the yellow squash, the bell pepper, and the corn, and cook the mixture over moderate heat, stirring, for 4 minutes. Add the tomatoes, the oregano, and salt and pepper to taste and simmer the stew, covered, stirring occasionally, for 10 minutes. Simmer the stew, uncovered, stirring occasionally, for 5 minutes more, or until the excess liquid is evaporated, sprinkle it with the basil, and serve it warm or at room temperature.
CREAMY SUMMER VEGETABLE SALAD
Mother made this salad whenever we barbecued. It's easy to fix, goes well with meat or chicken and is a good way to utilize garden vegetables.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine tomatoes, cucumbers, onion and radishes. In a small bowl, combine the remaining ingredients. Add to vegetables and toss to coat. , Cover and refrigerate for at least 2 hours. Serve with a slotted spoon.
Nutrition Facts : Calories 81 calories, Fat 5g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 116mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein.
SUMMER VEGETABLE STEW
Provided by Barbara Kafka
Categories dinner, one pot, soups and stews, main course, side dish
Time 36m
Yield 4 cups; 4 servings as a main course, 8 as a side dish
Number Of Ingredients 13
Steps:
- Place potatoes and water in a 2 1/2-quart souffle dish or casserole with tight-fitting lid. Cook, covered, at 100 percent power in a 650- to 700-watt oven for 3 minutes.
- Remove from oven and uncover. Stir in carrots and garlic. Re-cover and cook for 3 minutes.
- Remove from oven and uncover. Top with asparagus. Re-cover and cook for 2 minutes.
- Remove from oven and uncover. Add tomatoes in a single layer and place zucchini slices over tomatoes. Re-cover and cook for 6 minutes, stirring once during cooking.
- Remove from oven and uncover. Top with peas, corn and butter. Re-cover and cook for 2 minutes.
- Remove from oven and uncover. Stir in remaining ingredients; serve.
Nutrition Facts : @context http, Calories 200, UnsaturatedFat 3 grams, Carbohydrate 26 grams, Fat 9 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 6 grams, Sodium 518 milligrams, Sugar 7 grams, TransFat 0 grams
CREAMY VEGGIE POTATO STEW
This creamy stew is a thick mixture of potatoes and other vegetables that's sure to warm you on the chilliest of winter days.
Provided by sal
Categories Soups, Stews and Chili Recipes Stews
Time 50m
Yield 10
Number Of Ingredients 11
Steps:
- In a large saucepan over medium heat, heat the water and stir in the potatoes, carrots and celery. Cook 15 minutes, or until tender but firm. Remove from heat. Drain and set aside, reserving liquid.
- Place the onions and butter in the large saucepan. Over medium heat, slowly cook and stir 10 minutes, or until the onions are tender. Mix in the flour, salt, pepper, paprika and heavy cream. Mix in the potato mixture. Continue cooking and stirring, adding the reserved liquid a tablespoon at a time, until the mixture has reached a desired consistency.
Nutrition Facts : Calories 470.3 calories, Carbohydrate 58.6 g, Cholesterol 81.3 mg, Fat 24.1 g, Fiber 7.8 g, Protein 7.7 g, SaturatedFat 14.9 g, Sodium 463.3 mg, Sugar 4.5 g
CREAMY SHELLFISH AND ROOT VEGETABLE STEW
Yield Serves 4
Number Of Ingredients 15
Steps:
- Bring clam juice and wine to simmer in heavy large pot. Add clams, then mussels to pot. Cover; cook until shellfish begin to open, about 2 minutes for mussels and about 8 minutes for clams. Using slotted spoon, transfer shellfish to large bowl as they open. Discard any that do not open after 12 minutes. Reserve liquid in pot.
- Add shrimp shells to cooking liquid. Cover and simmer over low heat 10 minutes, stirring occasionally. Strain liquid into 4-cup glass measuring cup. Discard solids.
- Melt butter in clean large pot over low heat. Add leek. Cover; cook until leek is tender, stirring occasionally, about 10 minutes. Add potato and celery root. Pour in reserved cooking liquid, leaving any sediment in measuring cup. Add Calvados. Bring to simmer. Cover and simmer until potato is almost tender, stirring occasionally, about 5 minutes. Stir in shrimp and scallops. Cover; simmer 2 minutes.
- Whisk crème fraîche, egg yolks and lemon juice in small bowl to blend. Stir into stew. Return clams and mussels to pot. Cover and cook without boiling until shrimp and scallops are just cooked through, stirring occasionally, about 5 minutes. Season with salt and pepper. Divide among bowls. Sprinkle parsley over.
SUMMER STEW
It's summer. The sun doesn't set until after 8 PM. You want something light, but you also want something filling. A little vegetable stew can go a long way. Created for RSC Summer 2005.
Provided by Mirj2338
Categories Stew
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a heavy stew pan. Add the onion and saute over medium heat for about 5 minutes, until it begins to brown.
- Add the garlic, pepper, cumin, tumeric and pepper flakes. Cook for one minute, stirring.
- Add the eggplant to the pot. Sprinkle with salt and pepper. Cook over low heat, constantly stirring, until the eggplant is covered in the spices.
- Add the tomatoes and bring the mixture to a boil.
- Add the water, stir it into the mixture.
- Cover, simmer over low heat, stirring often, for about 20 minutes.
- Add the chickpeas and the green beans.
- Simmer for 10-20 minutes more until everything is tender and the stew is thick.
- Taste and adjust for seasoning.
- Serve hot, sprinkled with the cilantro.
Nutrition Facts : Calories 197.9, Fat 6.1, SaturatedFat 0.8, Sodium 225.3, Carbohydrate 32.4, Fiber 9.8, Sugar 6.2, Protein 6.8
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SUMMER VEGETABLE STEW - BUTTER WITH A SIDE OF BREAD
From butterwithasideofbread.com
5/5 (20)Calories 165 per servingCategory Soups & Stews
- In a large stockpot, heat butter over medium heat. Add in onions, garlic, potatoes and carrots. Cook for about 5 minutes, stirring often, until onions are translucent.
- Add in zucchini, tomatoes, corn, chicken or ham (if desired) and seasonings (except cornstarch.) Heat for another 10-15 minutes or so, until mixture is hot and beginning to boil.
- Reduce heat and add all but 2-3 TBSP of the evaporated milk. Mix remaining evaporated milk with the cornstarch and stir until combined. Stir it into the stew. Simmer for an additional 10 minutes. Salt & pepper to taste. Top with fresh diced cherry tomatoes & a little shredded Parmesan cheese once stew is ladled into each bowl.
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