With the possible exception of chocolate cake, nothing in the world soothes the aching spirit more than chicken stew. And when we need to soothe our aching bodies, too, these are the recipes to do the job. Now that most of the snow has melted off the garden, we're out there on weekends tidying up, pruning and trimming and hauling debris to the compost pile. At the end of a long day of yard work, a nice hot chicken stew is most welcome indeed. Use your slow cooker when you can, as Jeanette did in this Crock Pot Jamaican spiced chicken stew, from Jeanette's Healthy Living, but remember that all of these recipes can be made on the stovetop as well.
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No cuisine brings spices together quite like Indian cuisine: the warm spices like coriander, cumin, cinnamon, turmeric and pepper, and the blends of curry powder and garam masala. These, along with garlic, onions and sometimes ginger, characterize the most popular Indian-spiced soups and curries like this butter chicken from No Recipes. At first glance, many Indian recipes look complicated, with long lists of ingredients, but the method for cooking them is not complicated at all. Toast and grind the spices, make a paste with onions and garlic, add the main ingredients and liquid. That's all there is to it. Cook these recipes on the stove top, or in your slow cooker.
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My husband Ted has never met a beef stew he didn't love. Yet, as I searched the interweb for recipes to share with you this week, I realize how limited my beef stew repertoire has been, and how much Ted is missing, like this stifado, otherwise known as Greek beef stew, from Framed Cooks. One thing I love about beef stew is that it's hard to make a bad one; just keep adding ingredients, and cook the meat long enough, and something wonderful is bound to come out of the pot. I'm looking forward to working my way through this week's recipe ideas, and I think Ted is looking forward to it, too.
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