Tag Archives: stew

Everything Else Recipes

Italian Bean and Grains Stew

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The temperatures have finally come down from triple digits here in southern California, and it is soup and stew time!

I recently wrote a guest post for the fine people over at Bob’s Red Mill, who make some of my favorite products. I have been a long time fan of their packaged mixed beans and mixed bean and grains for making soups and stews. They also have a wonderful assortment of  cereals, granola, flour (including a huge assortment of gluten free choices) whole grains, beans, seeds,  oats and more.

Head on over to their website for the recipe for this hearty Italian Bean and Grain Stew and take a moment to see all the wonderful things Bob’s Red Mill has to offer.

And as a bonus, this qualifies as an #unprocessed recipe for October Unprocessed! Although it does contain Italian sausage and a can of diced tomatoes, both were bought at Sprouts Market, which grinds their own sausage and their line of canned products is very minimally processed. Personally, I do not buy fresh tomatoes in the winter. Either they have traveled thousands of miles to get to my market (huge carbon footprint) or taste like cotton. Canned or jarred tomatoes are a logical choice in the winter.

 

Hooves Recipes

Slow Cooker Caribbean Oxtails

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caribbean oxtails-bowl

I love oxtails. Considering I seem to always be late to everything these days, loving the tail end of a cow makes perfect sense.

One of my earliest posts (complete with really bad photography) is a basic braised oxtail recipe.  It has also become one of my most popular posts, as a lot of people apparently have no idea how to make oxtails! My favorite oxtail recipe used to be Mexican Spiced Oxtails (also with really bad photography.) But there is a new kid on the block, and she’s a bad motha. . . shut yo mouth! (sorry, started channeling Isaac Hayes for a minute)

When I lived in Brooklyn I ate food from the Caribbean all the time. Seriously, I would cook all day in the test kitchen and the last thing I wanted to do was come home and cook! I would stop by my favorite Jamaican, Trinidadian or Guyanese joints for roti, brown stew chicken, curried goat, beef patties and other tasty treats.

In an attempt to recreate the flavors of my Brooklyn neighborhood, I made these Caribbean style oxtails. I cannot say this is an authentic recipe just like they make on the islands, but it is good!

I used a dried crushed habanero, which added a good amount of spice to the oxtails. You can use fresh scotch bonnet peppers, fresh habanero peppers, or a dried variation of either. You can also use crushed red pepper flakes, but you will need to add more than 1/4 teaspoon to get the same amount of fruity heat.

Recipe: Slow Cooker Caribbean Oxtails

Summary: Slow cooked Caribbean spiced oxtails become fall off of the bone tender and succulent.

Ingredients

  • 1 bunch scallions, chopped
  • 6 large cloves garlic, chopped
  • 3 inch piece fresh ginger, peeled and chopped
  • 1 teaspoon ground allspice
  • 1 teaspoon sea salt
  • 1/4 teaspoon crushed habanero pepper
  • 4 pounds oxtails
  • 1 large onion, thinly sliced
  • 6 sprigs fresh thyme
  • 2 cups chicken broth or water

Instructions

  1. In a small bowl, mix the scallions, garlic, ginger, allspice, salt and habanero pepper together.
  2. Rub the spice mix all over the oxtails, marinate for at least one hour to overnight.
  3. Place the sliced onion on the bottom of the slow cooker.
  4. Place the thyme sprigs on top, then the oxtails.
  5. Pour the broth over the oxtails, cover and cook on high for 6 hours.
  6. When the oxtails are cooked, remove them from the slow cooker.
  7. Remove the thyme stems from the liquid.
  8. With a blender or food processor, carefully puree the sauce, then return it to the slow cooker, or pour it into a serving dish.
  9. Return the oxtails to the sauce.

Preparation time: 10 minute(s)

Cooking time: 6 hour(s)

Number of servings (yield): 6

 

 

Cheryl D Lee on Foodista

Everything Else Hooves Recipes

Sausage and Kale Stew

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sausage & kale stew_cracker

Now that its cold here in Southern California (you know, 60 degrees) I have been making soups and stews again. I know it doesn’t have to be cold to enjoy them, but something about walking inside to get out of 80 degree weather does not inspire me to sit down to a steaming bowl of something!

While visiting my friend Holland (and her lovely organic garden) she gifted me with a small bunch of Tuscan Kale. While I would usually saute it with a load of garlic and enjoy, I decided to use it as an ingredient for a stew. The thing I love about soups and stews, you can make one easily from whatever you find in the kitchen. I had some Italian sausage, I always have canned beans and tomatoes in the pantry, and deep in the freezer was some turkey stock I made from my Thanksgiving turkey carcass.  I was set.

Like any stew, it was even better the next day.  Serve it with some crusty bread to sop up the juices and enjoy!

 

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Sausage and Kale Stew
by Cheryl D Lee February-7-2012
This hearty stew is full of antioxidant rich kale, chickpeas and tomatoes, balanced with soul satisfying Italian sausage and pasta.
Ingredients
  • 1 pound Italian sausage, casings removed and crumbled
  • 1 small onion, thinly sliced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano, preferably Mexican, divided
  • 1 teaspoon sea salt
  • 1/8 teaspoon cayenne pepper
  • 2 teaspoons roasted garlic
  • 8 cups homemade chicken or turkey stock, or store bought broth
  • 1 (15 ounce) can diced roasted tomatoes
  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 1 small bunch Tuscan kale, stems removed and thinly sliced
  • 4 ounces orecchiette pasta, cooked until al dente
Instructions
In a large pot over medium heat, brown the sausage well. Remove the sausage and reserve.
Add the onion, thyme, basil, oregano, salt and cayenne pepper to the pot, stirring to coat the onions with the spice. Cook until the onions are softened, about 5 minutes. Add the roasted garlic and cook an additional minute. 

Return the sausage to the pot. Add the stock, tomatoes and chickpeas. Bring to a boil, reduce to a simmer and cook for 30 minutes.
Add the kale and cook for about 10 minutes, until the kale is softened.
Stir in the pasta, and adjust the seasoning if needed.

 

 

 

 

Details

Prep time: 15 mins Cook time: 45 mins Total time: 1 hour Yield: 8 cups

Cheryl D Lee on Foodista

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