Day 358 Easy Jambalaya

Easy Jambalaya

1 Onion, diced
1 Green Bell Pepper, diced
1 Tablespoon Oil
4 Italian Unsausages (Day 357)
4 Cups Beyond Chicken, chopped
3 Cups Uncooked Brown Rice
24 Ounces Creamy Mushroom Soup
32 Ounces Veggie Broth
2 - 4 Cups Water
3 Teaspoons Hot Sauce
3 Tablespoons Spice Mix (Day 356)

This makes a lot, use a very large pan.

1. Saute onions and pepper in hot oil in a large pan for 5 minutes.  Stir in sausage, chicken, rice, soup and broth.

2.  Cook on the stove top, covered for 40 minutes.  Check after 20 minutes and stir well.  Add water as needed.  Cook for an additional 20 minutes, stirring every 4 minutes and adding water as needed.

3.  Uncover and continue cooking on the stove top until all the water is absorbed.  Add water if neccessary to keep from sticking.

Pairs well with 2012 Maggie Malick Meritage

Soundtrack Jimmy Buffet- Tis the Season

Day 274 Black Bean Stew with Wild Rice

Black Bean Stew with Wild Rice

2 Cups Wild Rice
3 Cups Dry Black Beans
2 Sweet Potatoes, peeled and diced
2 Turnips, peeled and diced
1 Onion, diced
3 Carrots, peeled and diced
4 Celery Stalks, diced
3 Tomatoes, diced
4 Cloves Garlic, minced
4 Cups Veggie Stock
1/4 Cup Parsley, chopped
1 Teaspoon Thyme Leaves
Salt and Pepper to taste

Ingredients

1.  Place the beans in a large pot and cover with water.  Bring to a boil, then reduce heat to simmering.  Cook for 1 - 2 hours, until the beans are tender.  Drain, reserving the bean water, and set the beans aside.

Cooked beans

2.  Return the bean water to the pot with 2 cups of water.  Add wild rice and cook for 20 minutes.

Chopped veggies

3.  Add the stock, sweet potatoes, turnips, carrots, onion, and celery.  Cook for 20 minutes.

4.  Add the tomatoes and garlic.  Cook for 10 minutes.  Add the beans, parsley, thyme, salt and pepper.  Simmer for an additional 10 minutes.

Goes well with 2009 Hiddencroft Vineyards Merlot Reserve

Soundtrack - Airbourne - Black Dog Barking

Day132 Artichoke and Fennel Stew

Artichoke and Fennel Stew

The Sauce
2 Tablespoons Earth Balance
1 Tablespoon Olive Oil
1 Yellow Onion, diced
1 Teaspoon Fresh Thyme
1 Teaspoon Fresh Oregano
1/2 Teaspoon Fennel Seed, ground
1 Bay Leaf
1/2 Teaspoon Salt
1/2 Cup Dry Vermouth
3 Tablespoons Flour
3 Cups Green Stock, heated (Day 126)
1/4 Cup Parsley Leaves, chopped
Pepper to taste

Sauce ingredients

Heat the fats in a medium pot, then add the onion, thyme, oregano, fennel seed, bay leaf, and salt.  Cook until the onion is golden brown, about 10-12 minutes.  Pour in the vermouth and and let cook for 3 minutes.  Stir in the flour, cook for one minute.  Whisk in the stock a half cup at a time, adding more as the stock thickens.  Add the parsley and cook for 15 minutes.  Add pepper.  Keep warm and covered till needed for the stew.

The Stew
6 Leeks, cleaned and chopped
8 Tablespoons Lemon Juice
12 Ounce Jar Artichoke Hearts, drained and chopped
2 Fennel Bulbs, trimmed and chopped
4 Tablespoons Earth Balance
1/2 Cup Water
8 Ounces White Mushrooms, sliced
1 Clove Garlic, minced
Salt and Pepper to taste
Handful of Fennel Greens
Cream Cheese Pastry (Day 130)

1. Preheat oven to 375F. Melt the Earth Balance in a large pot.  Add the leeks, artichokes, and fennel.  Cook for 5 minutes.

2.  Add the water, mushrooms, garlic, lemon juice.  Cook until the mushrooms soften.

Ready to add the crust

3. Fold in the sauce.  Cook for 5 minutes. Add the fennel greens, salt and pepper.

4.  Pour the stew into a large casserole or ramekin dish. Roll out the crust and cover the top of the stew.  Cook for 45 minutes.

Goes well with Brown and Wild Rice Gratin

Pairs well with Chenin Blanc

Soundtrack - Stephen Malkmus and the Jicks - Wig out at Jagbags

Day 115 Indian Vegetable Stew

Indian Vegetable Stew

1 Tablespoon Olive Oil
3 Large Onions, coarsely chopped
4 Cloves Garlic, minced
1 Teaspoon Cumin Seed
1 Teaspoon Ground Cumin
1 Teaspoon Black Mustard Seeds
1/2 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Cardamom
1/8 Teaspoon Cayenne Pepper
1 Pound New Potatoes, quartered or sliced
1 1/2 Cups Water
1 Cup Red Wine
1/2 Teaspoon Salt
19 Ounces Chickpeas, cooked
14 Ounce Can Crushed Tomatoes
4 Carrots, sliced
3/4 Cup Fresh Cilantro, chopped
6 Ounces Plain Yogurt

Stew Ingredients

1. Heat oil in large Dutch oven over medium heat.  Add onions and cook, stirring often, until fragrant and brown.  Add garlic and cook 1 minute.  Add cumin, mustard seed, cinnamon, cardamom, and cayenne; cook, stirring until fragrant.  Add potatoes, water, wine and salt; and bring to a simmer.  Cover and cook for 10 minutes.

Vegetables simmering

2. Add chickpeas, tomatoes and carrots; stir to combine.  Bring to a simmer.  Reduce heat to low and simmer, partially covered.  Stir occasionally and add 1/2 cup of water if it becomes to dry.  Cook 30 to 35 minutes.  Turn off heat.  Add cilantro and yogurt.

Goes well with cheese toast.

Pairs well with Blanc de Blanc Cremant

Soundtrack Cypress Hill - Till Death do us Part

Day 94 Squash, Chickpea and Barley Stew

Squash, Chickpea and Barley Stew

3/4 Dried Chickpeas

1 Cup Dried Barley

2 1/2 Pounds Butternut Squash, peeled, seeded and cut into 1 inch cubes

2 Carrots, peeled and sliced

1 Red Onion, chopped

4 Cups Vegetable Broth

1/2 Cup Red Wine

2 Tablespoons Tomato Paste

1 Tablespoon Fresh Ginger, peeled and minced

1 1/2 Teaspoons Ground Cumin

1 Teaspoon Salt

1/4 Teaspoon Saffron

1/4 Teaspoon Freshly Ground Pepper

1/4 Cup Cilantro

1/4 Cup Lime Juice

1/2 Cup Roasted Unsalted Peanuts, chopped

Cooked chickpeas and barley

1.  Place chickpeas in a large pot and cover with water.  Heat to boiling, then reduced heat to a good simmer.  Cook for an hour.  Add the barley and enough water to cover.  Cook on medium until chickpeas and barley are almost cooked.  Return heat to high and boil out most of the water.

Butternut squash

2.  Add the squash, carrots, onion, broth, and wine to the pan.  Heat should be on medium.  Dissolve the tomato paste into the broth.  Add the spices.  Cook 1 hour at a simmer.

3.  Turn off heat and add the cilantro, lime juice and peanuts.

Goes well with Spinach Salad

Pairs well with 2014 Domaine Cheveau Pouilly Fuisse

Soundtrack Jim Byrnes - St. Louis Times

Day 68 North African Vegetable Stew with Tofu

North African Vegetable Stew with Tofu

2 Tablespoons Olive Oil
1 Teaspoon Cumin Seeds, ground
1/2 Teaspoon Caraway Seeds, ground
Pinch of Salt
1/4 Teaspoon Paprika
1/8 Teaspoon Cayenne Pepper
4 Garlic Cloves, minced
1/4 Teaspoons Black Pepper, ground
3 Cups Frozen Stir Fry Vegetables
28 Ounce Can Crushed Tomatoes
1/2 Cup Red Wine
15 Ounce Can Chickpeas, drained and rinsed
8 Ounces Extra Firm Tofu

Ingredients

1.  Heat oven to 400F.  Slice the tofu into 4 equal pieces.  Place in a pan and roast in the oven for 30 minutes.

Roasted tofu

2. Heat oil in a large pan over high heat.  Add the cumin, caraway, salt, paprika, cayenne, and black pepper.  Let sizzle for a minute for the flavors to infuse the oil.  Add the garlic and cook for a minute.

Spicy, sizzling oil

3.  Add the frozen vegetables and coat with the oil.  Cover the pan and steam until the vegetables are well heated.  Add tomatoes, wine and chickpeas.  Simmer at least 15 minutes while the tofu finishes roasting.

Steamed vegetables

4.  Ladle the stew into a bowl.  Slice a piece of the tofu and add to the top of the stew.  Makes 4 servings.

Stew

Goes well with baked potatoes.

Soundtrack Collective Soul - The Studio Album Collection