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Archive for the ‘stews’ Category


1/4 cup granulated sugar
1/4 cup mirin
1/4 cup sesame oil
1/4 cup brewed soy sauce
1/4 cup finely sliced green onions (white part only)
4 large garlic cloves, minced
2 tbs minced ginger root
2 tbs sambal oelek (hot chilli paste)
fresh ground pepper
1 1/2 pounds ribeye or New York steak, trimmed, very thinly sliced
1 tsp cornstarch
1 tbs canola oil
sesame seeds
In a large glass or ceramic bowl, combine marinade ingredients: sugar, mirin, sesame oil, soy sauce, green onions, garlic, ginger, sambal and pepper (several turns of the pepper mill).
Add beef and toss to coat. Cover and refrigerate for 2 hours.
Drain marinade and reserve. Mix thoroughly with cornstarch. Set aside.
Heat a wok over high heat. Add canola oil, and when hot, add beef. Stir-fry until browned. Transfer to a dish.
Add reserved marinade-cornstarch mixture to the wok and cook, stirring, for about a minute, until bubbling. Return beef to wok and toss until coated.
Garnish with sliced green onions (green part only) and toasted sesame seeds.

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This chili is so delicious! Even better the next day, when we added beef and spicy sausages 😉

4 tbs canola oil
1 medium zucchini, diced
2 medium carrots, diced
2 medium onions, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 poblano pepper, fine diced
4 Serrano peppers, fine diced
6 large cloves garlic, sliced
8 white mushrooms, sliced
3 tbs chili powder
1 tbs ground cumin
1 tbs dried oregano
(540ml) can black beans
(540ml) can kidney beans
(398ml) can chickpeas
(341ml) can corn niblets
(796ml) can diced tomatoes
kosher salt
Set a Dutch oven over medium heat. Heat oil. Sauté zucchini, carrots and onions until onions are translucent. Add remaining vegetables, stirring occasionally with a wooden spoon, about 5 minutes. Add spices and toss to coat.
Drain beans and corn. Add to pot, along with tomatoes (undrained). Bring to a simmer, then transfer to a 350F oven for an hour.
Season to taste.

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2 pounds chuck roast, trimmed and cut into 1-inch cubes
2 tbs all-purpose flour
4 tbs vegetable or canola oil
3 medium onions, medium dice
2 celery stalks, medium dice
10 cloves garlic, sliced
2 medium carrots, medium dice
1 1/2 cups dry red wine
3 tbs tomato paste
3 cups beef stock
4 sprigs fresh thyme
Toss beef in flour to coat, then shake off any excess flour. Heat half of the oil in a large, heavy Dutch oven. Brown beef on all sides, drain on a paper towel-lined dish.
Heat remaining oil in the same pan and cook onions, celery, garlic and carrot until softened. Add wine and cook, stirring, until liquid reduces to 1/4 cup. Add beef along with tomato paste, beef stock and herbs. Bring to a boil and cover. Transfer to a 350F oven for 2 hours.
for the dumplings:
1 cup flour
1 1/2 tsp baking powder
1/4 tsp salt
50g (3 1/2 tbs) cold butter
1 large egg, beaten
1/4 cup milk
1/4 cup chopped flat-leaf parsley
1/4 cup grated parmesan
In a medium bowl, whisk together flour, baking powder and salt. Cut in butter until mixture is coarse and crumbly. Beat together egg milk. and Make a well in the centre of the crumbs and add milk mixture, parsley and parmesan. Bring together with a fork until just mixed into a soft, sticky dough.
When the stew has twenty minutes left to cook, remove from oven. Stir and remove thyme sprigs. Drop dumpling mixture by level tablespoons onto the surface of the stew. Return to oven and cook, uncovered, for 20 minutes, until dumplings are golden brown and cooked through.

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2 pounds boneless, skinless chicken thighs
2 tbs olive oil
2 medium onions, thinly sliced
5 cloves garlic, minced
1 tsp cumin seeds
1 tsp ground coriander
1 tsp ground ginger
1 tsp ground turmeric
1 tsp ground cinnamon
1 tsp chilli powder
1/4 tsp ground nutmeg
2 1/2 cups organic chicken stock
1/2 cup dried apricots
1/4 cup honey
1/2 cup blanched sliced almonds, toasted
1 tbs chopped fresh coriander
Cut chicken thighs into bite-sized pieces. In a Dutch oven set over medium-high heat, heat 1 tbs of the olive oil. Cook chicken until browned. Remove to a bowl and set aside.
Heat remaining 1 tbs olive oil in the same pot and cook onion, garlic and spices, stirring until onion is soft.
Return chicken to pot, along with stock. Bring to a simmer, then cover and set in a 350F oven for an hour, until chicken is tender (the tagine should be fairly dry, not at all soupy). Add apricots, honey and almonds. Sprinkle with coriander. Serve with couscous.

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2 pounds chuck roast, trimmed and cut into 1-inch cubes
2 tbs all-purpose flour
4 tbs vegetable or canola oil
3 medium onions, medium dice
2 celery stalks, medium dice
10 cloves garlic, sliced
2 medium carrots, medium dice
1 1/2 cups dry red wine
3 tbs tomato paste
3 cups beef stock
4 sprigs fresh thyme
Toss beef in flour to coat, then shake off any excess flour. Heat half of the oil in a large, heavy Dutch oven. Brown beef on all sides, drain on a paper towel-lined dish.
Heat remaining oil in the same pan and cook onions, celery, garlic and carrot until softened. Add wine and cook, stirring, until liquid reduces to 1/4 cup. Add beef along with tomato paste, beef stock and herbs. Bring to a boil and cover. Transfer to a 350F oven for 2 hours.
for the dumplings:
1 cup flour
1 1/2 tsp baking powder
1/4 tsp salt
50g (3 1/2 tbs) cold butter
1 large egg, beaten
1/4 cup milk
1/4 cup chopped flat-leaf parsley
1/4 cup grated parmesan
In a medium bowl, whisk together flour, baking powder and salt. Cut in butter until mixture is coarse and crumbly. Beat together egg milk. and Make a well in the centre of the crumbs and add milk mixture, parsley and parmesan. Bring together with a fork until just mixed into a soft, sticky dough.
When the stew has twenty minutes left to cook, remove from oven. Stir and remove thyme sprigs. Drop dumpling mixture by level tablespoons onto the surface of the stew. Return to oven and cook, uncovered, for 20 minutes, until dumplings are golden brown and cooked through.

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2 pounds boneless, skinless chicken thighs
2 tbs olive oil
2 medium onions, thinly sliced
5 cloves garlic, minced
1 tsp cumin seeds
1 tsp ground coriander
1 tsp ground ginger
1 tsp ground turmeric
1 tsp ground cinnamon
1 tsp chilli powder
1/4 tsp ground nutmeg
2 1/2 cups organic chicken stock
1/2 cup dried apricots
1/4 cup honey
1/2 cup blanched sliced almonds, toasted
1 tbs chopped fresh coriander
Cut chicken thighs into bite-sized pieces. In a Dutch oven set over medium-high heat, heat 1 tbs of the olive oil. Cook chicken until browned. Remove to a bowl and set aside.
Heat remaining 1 tbs olive oil in the same pot and cook onion, garlic and spices, stirring until onion is soft.
Return chicken to pot, along with stock. Bring to a simmer, then cover and set in a 350F oven for an hour, until chicken is tender (the tagine should be fairly dry, not at all soupy). Add apricots, honey and almonds. Sprinkle with coriander. Serve with couscous.

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