For those of us who don't measure well, who don't make fancy or fussy food, or who don't like to cook every single day, there is stew. Whether it's vegetable based, or built around meat and potatoes like this gorgeous Irish stew from Recipe Girl, a well-constructed stew never fails to satisfy. It's almost a requirement that when you cook stew, you make a big pot of it, either on the stovetop or in the slow cooker. Most stews taste even better on the second day as the flavors have a chance to meld, so you can prepare a stew today, have some for dinner tonight, enjoy the rest tomorrow, or portion it out for easy worknight dinners after a quick reheat.
Continue reading "The Saturday Simmer: Stew recipes for stovetop or slow cooker" »
Beans and greens, two foods we should all work into our diets more often, come together in this Peruvian garbanzo Swiss chard stew from Provecho Peru. Everything except the chard comes directly from your pantry, especially if you start with canned garbanzo beans (chick peas). Gretchen uses dry beans, and peels them first. (Her post gives instructions for doing that.) For me, canned beans will have to do. Use your favorite turkey sausage in this recipe.
Continue reading "Peruvian garbanzo Swiss chard stew/garbanzo con acelga, from Provecho Peru" »
On her blog about Peruvian cooking and culture, Gretchen of Provecho Peru tells us that her husband eats sopa serrana for breakfast every day, and that occasionally she does, too. Looking at the list of ingredients -- flank steak, squash, fava beans, wheatberries -- I can see why. What a hearty bowl of goodness! Yerba buena might be hard to find in your local market, but I think you can substitute fresh mint leaves.
Continue reading "Sopa serrana (Andean soup), from Provecho Peru" »