Category Archives: stew

Quinoa with Moroccan Winter Squash and Carrot Stew

Full of color and full of flavor!!  I seriously loved this dish.  This recipe is taken from “The Epicurious Cookbook, More than 250 of our Best-loved Four-fork Recipes” by Tanya Steele and the editors of Epicurious.  The ingredient list looks long, but it’s super easy to make.  I premixed all my spices before I started. 



FOR STEW
2 tablespoons olive oil
1 cup chopped onion
3 garlic cloves, chopped
2 teaspoons Hungarian sweet paprika
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon ground ginger
1/2 teaspoon cayenne pepper
Pinch of saffron
1 cup water
1 (14.5 ounce) can diced tomatoes, drained
2 tablespoons fresh lemon juice
3 cups 1-inch cubes peeled butternut squash (from 1.5 pound squash)
2 cups 3/4-inch cubes peeled carrots

FOR QUINOA
1 cup quinoa
1 tablespoon butter
1 tablespoon olive oil
1/2 cup finely chopped onion
1/4 cup finely chopped peeled carrot
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon turmeric
2 cups water
1/2 cup chopped fresh cilantro, divided
2 teaspoons chopped fresh mint, divided

FOR STEW
Heat the oil in a large saucepan over medium heat.  Add the onion; sauté until soft, stirring often about 5 minutes.  Add the garlic; stir 1 minute.  Mix in the paprika and the next 8 ingredients.  Add 1 cup water, tomatoes, and lemon juice.  Bring to boil.  Add the squash and carrots.  Cover and simmer over medium-low heat until the vegetables are tender, stirring occasionally, about 20 minutes.  Season with salt and pepper.

FOR QUINOA
1. Rinse quinoa; drain.  Melt the butter with oil in a large saucepan over medium heat.  Add onion and carrot.  Cover, cook until vegetables begin to brown, stirring often, about 10 minutes.  Add the garlic, salt, and turmeric; sauté 1 minute.  Add the quinoa; stir 1 minute.  Add 2 cups water.  Bring to a boil; reduce heat to medium-low.  Cover; simmer until the liquid is absorbed and the quinoa is tender, about 15 minutes.
2. Rewarm the stew.  Stir in half of the cilantro and half of the mint.  Spoon the quinoa onto a platter, forming a well in center.  Spoon the stew into the well.  Sprinkle with the remaining herbs. 
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Hearty Vegetable Stew

This recipe was so flavourful for a vegetable stew. My husband thought next time I should throw in some chicken. I guess you could, but the vegetables alone make a nice filling meal. The portobello mushrooms add a nice meaty flavour. It is necessary to remove the gills on the underside of each portobello cap, as the flavour and color of the stew will turn muddy. This recipe was taken from Cook’s Illustrated – The Best Light Recipe.





2 medium onions, minced
1 medium celery rib, minced
1 medium carrot, peeled and minced, plus 4 large carrots (about 1 pound), peeled, halved lengthwise, and cut into 1-inch lengths
1 teaspoon olive oil
Salt
9 medium portobello mushrooms (about 1 1/4 pounds), stems discarded, gills removed, caps halved and then sliced 1/2 inch thick
10 ounces white mushrooms, wiped clean, stems trimmed and mushrooms halved
2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
1 teaspoon minced fresh rosemary, or 1/2 teaspoon dried rosemary
1 teaspoon fresh minced thyme leaves, or 1/2 teaspoon dried thyme
1/2 cup dry white wine
4 cups low-sodium vegetable broth
1 1/2 to 2 cups water
1 (14.5 ounce)can diced tomatoes
2 bay leaves
1 1/2 pounds red potatoes (about 4 medium), peeled and cut into 1-inch pieces
1 cup frozen peas, thawed
1/4 cup minced fresh parsley
1 tablespoon balsamic vinegar
Ground black pepper


1. Combine the onions, celery, carrot, oil and 1/2 teaspoon salt in a large Dutch oven.  cover and cook over medium-low heat, stirring often, until vegetables are softened, 8 to 10 minutes.
2.  Add the portobello and white mushrooms.  Increase the heat to medium-high and cook until all the liquid they release has evaporated, about 10 minutes.  Stir in the garlic, rosemary, and thyme and cook until fragrant, about 30 seconds.  Stir in the wine, scraping up any browned bits; cook until the wine has reduced by half, about 2 minutes.
3.  Add the broth, 1 1/2 cups of the water, tomatoes with their juices, bay leaves, and potatoes.  Bring to a boil over medium-high heat; partially cover, reduce the heat to medium-low, and simmer until the stew is thickened and flavorful, about 1 hour.  If the stew seems too thick, add the remaining 1/2 cup water. 
4.  Off the heat, stir in the peas; cover let stand until the peas are hot, about 4 minutes.  Stir in the parsley and vinegar, and discard the bay leaves.  Season with salt and pepper to taste.  Serve immediately.