POTAJE DE GARBANZOS (CUBAN GARBANZO BEAN STEW)
This is my take on a super-comforting Cuban meal my dad has made for years. It is a great way to use pantry ingredients and can be served with white rice for an even heartier option. Don't be afraid to make a big batch -- the sweet and smoky flavors get better the next day!
Provided by Gabriela Rodiles
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a medium heavy pot or Dutch oven over medium-high heat. Add the onion, green pepper, Sazón seasoning, 1 1/2 teaspoons salt and a few cracks of freshly ground black pepper. Cook, stirring and scraping the bottom of the pot occasionally, until the onions are soft, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the tomato paste and cook, stirring occasionally, until slightly darker in color and thickened, about 1 minute. Add the vino seco to deglaze the pan, scraping any browned bits with a wooden spoon.
- Add the garbanzo beans, potatoes, chorizo and 5 cups of water. Turn the heat up to high and bring to a boil. Reduce the heat to low, then cover the pot and simmer until the potatoes are tender and the chickpeas are very soft, about 20 minutes. Once the potatoes have softened, use the back of a wooden spoon to crush some of them against the side of the pot to thicken the stew. Serve the stew over hot rice, if desired.
GREEN POTAGE
Provided by Barbara Kafka
Categories casseroles, side dish
Time 25m
Yield Five and a half cups
Number Of Ingredients 8
Steps:
- Place the butter in an oval dish measuring 13 by 9 by 2 inches. Cook, uncovered, in a 650- to 700-watt microwave oven at 100 percent power for 1 minute. Add the onions and stir to coat. Cook, uncovered, at 100 percent power for 3 minutes.
- Add the potatoes around the inside edge of the dish. Pour 1/2 cup of the broth over the potatoes. Cover tightly with microwave plastic wrap. Cook at 100 percent power for 4 minutes. Prick the plastic to release steam.
- Remove from the oven and uncover. Place the broccoli in a ring inside the potatoes and spread the spinach over all. Cover tightly with microwave plastic wrap and cook at 100 percent power for 10 minutes. Prick the plastic to release steam.
- Remove from the oven and uncover. Pass the mixture through the medium blade of a food mill into a large saucepan, gradually adding the remaining broth. Stir in salt and pepper and place over moderate heat until hot.
Nutrition Facts : @context http, Calories 160, UnsaturatedFat 2 grams, Carbohydrate 25 grams, Fat 4 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 562 milligrams, Sugar 5 grams, TransFat 0 grams
GREEN POTAGE
Provided by Eloise Davison
Yield Serves 4
Number Of Ingredients 9
Steps:
- Cook scallions in butter for about ((5)) minutes over moderate heat, stirring frequently. Add potatoes, salt, and chicken broth. Bring to boil and cook, covered, for 10 minutes. Add the water cress in coarse pieces, spinach leaves, and torn up lettuce. Continue cooking until potatoes are tender, about 5 minutes longer. Strain off about 1 cup of broth. Place vegetables and remaining broth in blender. Cover container and turn on blender. Blend until smooth, add remaining broth and reheat. Served garnished with chopped chives, or sour cream sprinkled with paprika.
POTAGE SAINT-GERMAIN (CREAMY GREEN PEA SOUP)
Uses the freshest green peas you can find. If unavailable, use good quality frozen peas. Don't forget to serve this soup with a bottle of your best boojoelay or a Michelob. From Vegetarian: The Best Ever Recipe Collection.
Provided by COOKGIRl
Categories Vegetable
Time 23m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- NOTE: if using frozen peas, thaw first.
- In a heavy soup pot, melt the butter but do not burn. Add the shallots and cook for about 2-3 minutes, stirring occasionally.
- Add 2 cups stock or water and the green peas, season with salt and pepper.
- Cover and simmer the soup for approximately 12-15 minutes, stirring occasionally.
- When the peas are tender, transfer the soup to a large bowl and using a hand held immersion blender process the soup until very smooth.
- Strain the soup back into the soup pot, stir in the heavy cream (if using), and heat through WITHOUT boiling.
- Season with salt and pepper and serve hot with homemade croutons and fresh chervil garnished on top.
Nutrition Facts : Calories 292.4, Fat 12.4, SaturatedFat 7.5, Cholesterol 30.5, Sodium 95.1, Carbohydrate 34.8, Fiber 11.1, Sugar 12.3, Protein 12.4
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