I make all these stews the same way, saute the base (usually onions, celery, garlic and sometimes carrots), add dried herbs and spices, cook for 3 mins then just top with boiling vegetable stock - do not overfill as they do not need lots of liquid to cook. Bring the stew to a fast boil, season adding more fresh herbs and then simmer lidded until the vegetables are all cooked...usually 25-35 mins, depending on amounts.
I also like to add cooked beans when adding the stock.
Also adding greens and more tender vegetables during last 10 mins of cooking.
Check seasonings and serve with steamed, dried, rice.
For lemongrass I always use a grinder for the white stems.
I also love to finish all my stews off with fresh chopped herbs &/or scallions, gives a much fresher feel to the dish
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| Minestrone soup |
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| Yam and chickpea chili with cilantro, red bell pepper, cumin, annatto, tomatoes,..no hot chile peppers |
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| Thai style vegetable stew with scallions, cilantro, lime leaves, ground coriander, potatoes, yams, lemongrass, broccoli, and coconut milk |
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| The chili finished with cilantro |
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| Always add tahini paste and peanut butter mixed with some hot water first, this way it blends in beautifully and prevents scorching |
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| The African Style peanut butter, black eyed pea and greens stew..( carrots, butternut squash, yams, kale, red bell peppers, curry powder) black eyed peas do not need soaking prior to cooking and only take 25mins to cook on rolling boil. |
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| This is also thickened with cooked smashed pinto beans) refried beans, and finished with sugar peas ( you may also use okra) |
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| The wholewheat sour dough cinnamon raisin bread proving |
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| Steamed red rice |
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| Steamed white rice |
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| Whole wheat sour dough raisin-cinnamon breads |
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