The post This Bean Stew is Great With Rice or Corn Tortillas appeared first on falafelandcaviar.com.
]]>Ingredients (to serve 4):
- 2 cans of black beans
- 2 cups of tomato passata
- 1 white onion
- 5 cloves of garlic
- 2 tablespoons of sunflower oil
- 1 teaspoon of smoked paprika
- 1 tablespoon of cocoa powder
- 1 teaspoon of ground cumin
- 1 teaspoon of dried oregano
- 1 teaspoon of dried basil
- 1 vegetable stock cube
- Water, to loosen the sauce
Instructions:
- Finely slice the onion and dice the garlic.
- Heat the oil in a large pan.
- Add the onion and garlic, stirring regularly for 5 – 10 minutes, until the onion starts to soften.
- Add all of the dried herbs and spices, plus a splash of water if the onion is starting to stick.
- Crumble the stock cube into the mix and stir well.
- Using your hands or a masher, crush about half of the beans so that they are lightly mashed.
- Add the mashed and whole beans to the onions, plus a little water to loosen if needed.
- After 5 minutes, add the tomato passata. Add more water to loosen to a thin consistency, and then simmer for 15 – 20 minutes, until the liquid has cooked off and you have a thick stew.
- Serve alongside the rice or tortillas.
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]]>The post Make This Chicken Stew To Comfort You On Cold Nights appeared first on falafelandcaviar.com.
]]>Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 4 boneless, skinless chicken thighs, cut into bite-sized pieces
- 4 cups chicken broth
- 1 can (14.5 ounces) diced tomatoes
- 2 potatoes, peeled and diced
- 1 cup frozen peas
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions:
- In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion, sliced carrots, and sliced celery. Cook, stirring occasionally, until vegetables are softened, about 5-7 minutes.
- Add minced garlic, dried thyme, dried rosemary, and bay leaf to the pot. Cook for an additional 1-2 minutes, until fragrant.
- Add the bite-sized pieces of chicken thighs to the pot. Cook, stirring occasionally, until chicken is lightly browned on all sides, about 5 minutes.
- Pour in the chicken broth and diced tomatoes with their juices. Stir to combine. Add diced potatoes to the pot. Bring the stew to a simmer, then reduce heat to low. Cover and let simmer for 20-25 minutes, or until chicken is cooked through and potatoes are tender. Stir in frozen peas during the last 5 minutes of cooking. Season the stew with salt and pepper to taste.
- Once the chicken is cooked and the vegetables are tender, remove the bay leaf from the pot. Ladle the chicken stew into bowls and garnish with chopped fresh parsley. Serve this comforting chicken stew hot, with crusty bread or biscuits on the side for dipping.
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]]>The post This Chickpea and Vegetable Stew is So Hearty appeared first on falafelandcaviar.com.
]]>Ingredients:
(Serves 2)
- 1 tin of chickpeas
- 1 large red onion
- 2 cloves garlic
- 1 stick celery
- 2 large carrots
- 1 red bell pepper
- 1 large zucchini
- 1 tin chopped tomatoes
- 1 cup vegetable stock
- ½ tablespoon dried thyme
- ½ tablespoon smoked paprika
- Salt and pepper, to taste
Instructions:
- Chop the onion, celery, carrots, bell pepper, and zucchini into small chunks.
- Mince the garlic.
- Heat some oil in a large pot and add the onion, celery, and carrot.
- Fry for 5-10 minutes and then add the bell pepper, zucchini, thyme, paprika, salt, and pepper.
- Fry for a further 5-10 minutes and then add the garlic and chickpeas.
- Fry for another 5 minutes and then add the chopped tomatoes and the veg stock.
- Increase the heat until it begins to bubble.
- Leave to simmer for 20-30 minutes, stirring occasionally.
- Remove from the heat once the liquid has reduced and thickened.
- Serve immediately with crusty bread or mashed potato.
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]]>The post Try This Warm and Delicious Cabbage Stew appeared first on falafelandcaviar.com.
]]>Ingredients
- One green cabbage head
- 1 lb. ground beef
- 1 onion
- 1 of each green and red pepper
- Four cloves garlic
- 1 cup uncooked rice
- 1 jar tomato sauce and water filled in the jar twice
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tsp red chili flakes
- Salt and pepper to taste
- Optional: sour cream when served
Instructions
- To a medium pot, add ground beef and cook until brown
- In the meantime, chop your onion, garlic, peppers, and cabbage
- Add onion and garlic and add to the pot and stir occasionally for about 5 minutes
- Add in the rice and let it become slightly clear
- Next, add in your chopped peppers and cabbage and stir
- Pour in the tomato sauce and fill up the jar twice with water
- Add in spices and stir until everything is well combined
- Cover and let it cook on low for about an hour
- Once everything is fully cooked, remove it from the heat
- Serve plain or with sour cream, and enjoy!
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]]>The post This Cavolo Nero Stew is a Great Winter Warmer appeared first on falafelandcaviar.com.
]]>Ingredients (to serve 4):
- 2 cups of cavolo nero
- 4 cloves of garlic
- 1 lemon
- 1 tin of tomatoes
- 1 teaspoon of ground black pepper
- 1 teaspoon of salt
- 1 teaspoon of cayenne pepper
- 2 cups of water
- 2 tablespoons of olive oil
- 1 tin of butter beans
Instructions:
- 1. Heat the oil in a pan.
- 2. Shred the cavolo nero into thin strips.
- 3. Drain and mash the butter beans.
- 4. Add the beans and tomatoes to the pan, stir through well.
- 5. Add the cavolo nero to the pan, stir through well and cook for 10 – 15 minutes.
- 6. Zest the lemon and dice the garlic, add these to the pan.
- 7. Add the salt, pepper and cayenne pepper to the pan, cook for a further 5 minutes.
- 8. Serve the stew alongside pasta, rice or potatoes.
Packed full of nutritious benefits, and seriously tasty too, this stew is a great recipe to have to hand.
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]]>The post Spice Up Your Cooking With These Unique Veggies appeared first on falafelandcaviar.com.
]]>Romanesco Broccoli
This veggie is often dubbed as the “psychedelic cauliflower,” for its striking appearance, and nutty flavor. These veggies are great on their own or as a side, and roasted with olive oil and spices. You can also add them to mac and cheese, omelets, and sandwiches for a unique twist to any dish.
Kohlrabi
Kohlrabi offers a crunch to many salads and dishes, with a complex flavor. Resembling a cabbage or apple, and works well with slaws, salads, or on its own as a crunchy snack. Peel the skin and add to a number of recipes and enjoy!
Watermelon Radish
Elevate your salads with this robust, colorful, and crunchy veggie. Mild in flavor, and with a bright pink center, these crunchy gems offer flare in your salads or as a garnish in many dishes.
Okra
This gooey green vegetable tastes great when slow-cooked in stews or in soup, and also offers many nutritional benefits. Slow cook them in tomato sauce and onions and add it on top of rice for a delicious, filling, and healthy meal.
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]]>The post This Venison Stew Is An Easy Weekend Win appeared first on falafelandcaviar.com.
]]>Ingredients (to serve 2):
- 2 cups of venison pieces
- 1 white onion, finely sliced
- 2 carrots, cut into chunks
- 1 leek, finely sliced
- 2 cloves of garlic, minced
- 4 large potatoes, cubed
- 1 teaspoon of miso paste
- 1/4 cup of red wine
- 1 cup of beef stock
- 2 tablespoons of butter
Instructions:
- Heat the butter in a pan and then add the onion, garlic, leek and potatoes. Fry for 10 minutes.
- Add the carrots and venison pieces, fry for a further 7 minutes.
- Add the miso paste, beef stock and red wine, simmer for 5 minutes.
- Transfer to an oven proof dish and bake in the oven for 35 minutes at 350 degrees F.
- Serve with crusty bread and steamed greens.
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