Peasant Pasta Stew Recipes

Steps:

• In a Dutch oven or soup kettle, combine the broth, celery, carrots and onion. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until vegetables are crisp-tender. Stir in the V8 juice, tomatoes, tomato paste, oregano, pepper and garlic powder. Cover and simmer for 40-45 minutes., Meanwhile, in a skillet, cook pork over medium heat until no longer pink; drain. Add meat and beans to soup; cover and simmer 30-45 minutes longer or until heated through. Stir in pasta just before serving. Sprinkle with Parmesan cheese.

Steps:

• Heat a large, deep skillet over medium high heat. Add extra-virgin olive oil, 1 turn of the pan. Add sausage meat. Crumble sausage meat as it browns. Add chopped garlic to the pan. When all of the crumbles have browned evenly, deglaze the pan drippings using chicken or vegetable broth. Stir in crushed tomatoes and bring the sauce up to a bubble, then reduce the heat to a simmer. Stir cream into your sauce, this will blush the color and cut the acidity of the tomatoes. Season with salt and pepper. Stir peas and basil into your sauce to combine. Toss hot drained penne rigate in pan with the sauce, then transfer pasta to serving bowl.

Steps:

• Preheat your oven to 350 degrees.
• Sprinkle Creole seasoning on all sides of the monkfish.
• In a large stock pot, heat the oil over medium-high heat.
• Add the monkfish and sear, about 2 minutes per side.
• Remove from the pan and set aside.
• Add whatever sausage you prefer to the oil in the pan and cook, stirring, until brown, about 3 minutes, (a little less if you use the seafood sausage).
• Add the onions and bell peppers and cook until slightly softened, for about 3 minutes.
• Add the shallots and garlic, and cook, stirring, for 30 seconds.
• Add the tomato paste and cook until slightly browned.
• Add the wine and stir to deglaze the pan, scraping up all the bits that have stuck to the bottom of the pan.
• (Note, the seafood and/or soy sausage don't give off nearly the fat that chorizo would, so I usually keep my on it until I pour in the wine to make sure its not getting too dry).
• Reduce wine for a couple minutes add then add your tomatoes.
• Let them cook for about 1 minute and then add the olives, potatoes, oregano, and bay leaf.
• Finally, add the shrimp stock and stir well.
• Bring to a boil.
• Remove from the heat, return the monkfish to the pan, cover tightly and roast in oven until the fish is tender, about 35 to 40 minutes.
• Remove from the oven.
• Divide the monkfish and pan juices among 4 large, deep bowls.
• Sprinkle each portion with the cheese and parsley if desired.
• Serve immediately.
• I always serve with lots of crusty bread to mop up the juice.

Steps:

• Combine chili powder, garlic powder, Kosher salt, and pepper; sprinkle over chicken.
• Place chicken in an electric slow cooker.
• Stir in onion, tomatoes, broth and wine.
• Cover with lid; cook on high-heat setting for 3 hours.
• Stir in beans.
• Cover; cook on high-heat setting 1 hour.
• Place 1/3 cup brown rice in each of 3 soup bowls.
• Next, place 1 chicken thigh on top of brown rice in each soup bowl;
• Ladle 1 1/4 cups stew into each bowl.
• Top each serving with 2-3 Tablespoons shredded mexican blend cheese & 2 teaspoons cilantro and 2 teaspoons sour cream.