Marges Stew Recipes

Steps:

• In an 8-quart Dutch oven or heavy pot, heat oil over medium-high. Add onion and cook, stirring occasionally, until soft, 5 minutes. Add cumin, cinnamon, coriander, cayenne, and allspice and cook until fragrant, 1 minute. Add carrots, potatoes, and squash and season with salt and pepper. Cook, stirring occasionally, until beginning to brown, 5 minutes. Add tomatoes and broth (vegetables should be completely covered by liquid; add water to cover, if necessary). Season with salt and pepper. Bring to a gentle simmer and cook, uncovered, 20 minutes.
• Add eggplant, stir to combine, and simmer until eggplant is tender, 20 minutes. Stir in chickpeas, season to taste with salt and pepper, and cook until chickpeas are warmed through, 5 minutes. Serve stew with couscous if desired.

Steps:

• In a soup pot, saute onion, carrots, celery and seasonings in butter until tender. Add mushrooms within the last 5 minutes of cooking and saute with veggies. Slowly add flour, and stir into veggie mixture until combined. About 1 minute. Add cold water and chicken base, and stir until mixture has no lumps. Add chicken and rice and heat until temperature reaches 180 degrees on a kitchen thermometer. Add whipping cream and bring temp back up to 180 degrees. (If you do not have a thermometer, just simmer the soup until heated through)

Steps:

• 1. Flour, cumin, chili, garlic, cinnamon and beef in a bowl and toss. 2. Brown beef and return to the pot. Add beef broth and apple juice and simmer for 1 hour. 3. Add potatoes, bell peppers, onions, tomatoes. Simmer 30-35 mins. 4. Add apples and beans until apples become tender, approximately 15 min. Stir in parsley garnish with cheese.