KITCHEN SINK STEW
When we cook roasts, there's usually a good bit of leftover. These go into the freezer to use later for stews. I usually have pork, chicken, beef or lamb, so it's always a mixture that goes into the stew. Use whatever you have available.
Provided by CulinaryQueen
Categories Stew
Time 2h5m
Yield 4-6 serving(s)
Number Of Ingredients 21
Steps:
- Put all ingredients (except later additions) into a large stew pot and cover.
- Place on burner at medium high heat and bring to a boil.
- Allow to boil 5 minutes.
- Turn down heat to lowest point. Move to the smallest burner if necessary to get a lower heat.
- Simmer 1 to 1 1/2 hours.
- If using potatoes: Add during last 20-30 minutes and continue to simmer until potatoes are tender.
- If using pasta or rice: Add during the last few minutes just to heat through.
- Serve with rolls or crusty bread and butter.
Nutrition Facts : Calories 260.4, Fat 0.9, SaturatedFat 0.2, Cholesterol 0.1, Sodium 560.8, Carbohydrate 52.6, Fiber 6.8, Sugar 8.9, Protein 7.2
KITCHEN-SINK CHICKEN STEW
Don't let any vegetables on hand go to waste; combine them to make this inexpensive stew.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h10m
Number Of Ingredients 12
Steps:
- Season chicken generously with salt and pepper. In a 6-quart Dutch oven or heavy pot, heat oil over medium-high. Cook chicken until brown on all sides, 10 to 12 minutes; transfer to a plate. Add onion, carrot, celery, and garlic to pot; cook until onion softens, 3 minutes. Add potato and collard greens; cook until greens begin to wilt, 3 minutes.
- Return chicken to pot; add vegetable juice and Worcestershire. Bring to a boil; reduce to a medium simmer, partially cover, and cook until chicken is separating from the bone and vegetables are tender, about 45 minutes. Season with salt and pepper and stir in vinegar just before serving.
Nutrition Facts : Calories 435 g, Fat 13 g, Fiber 7 g, Protein 34 g
FISHERMAN'S STEW
A recipe this simple has many advantages. It's fast, easy, and doesn't require a ton of prep, but the downside is, there's nowhere to hide subpar ingredients. So, unless you're going to splurge on the freshest, sweetest, most pristine seafood you can find, you may want to look for another recipe. Serve with crusty bread on the side.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Stews Seafood
Time 45m
Yield 4
Number Of Ingredients 15
Steps:
- Combine tomatoes, red pepper flakes, and water in a measuring cup or bowl. Puree using an immersion blender until smooth.
- Cut sea bass into roughly 1 1/2-inch chunks to match the other seafood in size. Place fish, shrimp, calamari, mussels, and clams in individual dishes so they're ready to use.
- Melt butter and olive oil in a deep pan over medium-high heat. Add sliced fennel, garlic, and salt; cook and stir until garlic takes on color, about 1 minute. Stir in white wine. Let simmer until reduced by about 1/2, 2 to 3 minutes. Stir in tomato broth base; bring to a boil. Continue to boil until fennel is tender, 2 to 3 minutes. Taste and adjust seasonings.
- Stir in parsley, bass, shrimp, and calamari. Add clams and mussels. Cover, increase heat to high, and cook until clam and mussel shells open and fish, shrimp, and calamari are opaque, about 5 minutes.
- Transfer to warm serving bowls. Garnish with reserved fennel fronds and serve.
Nutrition Facts : Calories 412.7 calories, Carbohydrate 15.9 g, Cholesterol 217 mg, Fat 19.4 g, Fiber 2.3 g, Protein 37.5 g, SaturatedFat 6.1 g, Sodium 550.6 mg, Sugar 0.4 g
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