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Ingredients: 2 Tablespoon(s) Olive Oil 1 large Onion, Chopped 1 Clove Garlic, Peeled 1 Bunch(s) Swiss Chard, Chopped 1 Can(s) Garbanzo Beans 1/2 Cup(s) Raisins 2 Yams, Peeled 1 Can(s) (10-oz) Whole Tomatoes 1/2 Cup(s) Raw Rice Directions: No one knows the exact point of origin for this fantastic meatless stew. As entire tribes and families from different regions of Africa were forced on a journey to the New World, old recipes with gathered or grown ingredients from respective homelands transformed into new concoctions containing common foods found in the Americas. Prepare this tasty stew tonight as a much updated version of a traditional African recipe as our salute to Black History Month continues at Recipe-a-Day.com. In a large cooking pot over medium heat warm oil and saute onion, garlic and white stems of chard until wilted, about 5-minutes. Add chopped greens and continue to saute. Add beans or peas, raisins, yams, tomatoes, salt and pepper. Continue to saute for 3 to 5-minutes. Make a well in the center of the mixture and add rice to the well. Pat rice down with a wooden spoon until moist. Cover and cook until rice is complete, about 25-minutes. Check mixture occasionally and add water 2 Tbs. at a time if rice is dry and starting to stick during cooking. Add Tabasco sauce to taste and serve.
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Combine Carrot & Oil in A 2 1/2 Quart Casser Smelt stew (1) Holding tail of smelt, scrape scales toward direction of head. (2) Place fish sideways, insert knife through abdomen, and remove intestines. Wash well, frequently changing water, and cut off tail. (3) Shred beef finely, add soy sauce, minced gr Grilled vegetable kabos Combine Salad Dressing, Basil & Parsley; Cover & Chill. Alternate Squash, Onions, Tomatoes & Mushrooms On 8 Skewers. Grill Kabobs Over Medium Coals 15 Min. OR Until Vegetable Are Tender, Turning & Basting With Dressing Mixture Brown rice and lentil stew (vegan) An easy-to-make entree that uses only one pan. Combine all ingredients in Dutch oven or large saucepan; bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, for 55 minutes to 1 hour, or until rice is tender. Remove and Steak-vegetable pockets * boneless steak ** thinly sliced vegetables ~-------------------------------------------------------------------------- PER SERVING: 406 cal., 28g Pro., 53g Carbo., 9g fat, 46mg Chol., Thinly slice beef into bite-size strips. Spray a wok or large skille Vegetable barley stew with lentils Combine the barley and 4 cups of water in a medium saucepan. Bring to a boil over medium heat and cook for 5 minutes. Reduce the heat to low and simmer for 30 minutes, then remove the pan from the heat. Put a heavy stockpot over medium heat f Wild mushroom stew on toasted brioche 1. Pour very hot water over the dried Porcini mushrooms and leave to infuse for at least 30 minutes, preferably one hour. Lift the slices out of the bowl and squeeze over the liquor so as not to waste any of the flavoured juices. 2. Chop the Por Cherry tomato & vegetable saute In a large skillet, saute the bell pepper, onion & garlic in oil over medium heat until the peppers are tender-crisp, about 3 minutes. Add the potato & yam & cook for 5 mninutes, stirring constantly. Add the tomatoes. Cover, reduc Brown stew and cabbage The combination of vegetables makes plain stew extraordinary. Put stew in a Dutch oven with thyme and bayleaf. Bring to a boil. Add potatoes, reduce heat, cover and cook gently 30 minutes. Add cabbage, salt and pepper, cover and simmer 10 minutes. Taste s 20 minute hamburger skillet stew PER SERVING: Cal 230 with water OR 240 with broth and wine Use melon baller and shape meat into tiny meatballs. Brown in skillet. Discard any fat. Stir onion into skillet and cook 1 min. Add boiling water or broth and extract or bouillon. Add rema Chickpea stew 1. Prepare couscous according to recipe directions and set aside. 2. Chop onions, pepper, and tomato; mince garlic. 3. Drain and rinse garbanzo beans to remove excess sodium. 4. Heat oil in a nonstick skillet over medium heat; add onions, bell pepper, and Fresh vegetable salad SALAD: Tear greens into bite sized pieces. Toss all salad ingredients & arrange on a serving platter. DRESSING: Dry roast the sesame seeds in a small frying pan over medium heat, stirring often until golden brown, about 2 to 4 minutes. Se Koorma vegetable curry Heat margarine in wok. Add onion saute until translucent. Add garlic continue until onion golden. Add tomatoes, chiles, ginger, salt and spices. Bring to a simmer, then stir in potatoes, cauliflower, and carrots. Cover and simmer over medium-l Skinless roast chicken breast salad with vegetable chips (h Trim fat and slightly pound chicken breast (if boneless). Blend all spices and herbs with oil in a bowl or holding pan. Add chicken to spice mixture. Refrigerate and marinate for at least an hour. In a medium size saute pan on medium heat, add 2 t Fresh tomato-vegetable soup Plunge the tomatoes into boiling water & then into iced water to remove their skins. Chop the tomatoes & set aside. In a stockpot, saute the onions & celery in the oil over medium heat until tender, 5 minutes. Stir in the garlic, z Cheesy vegetable spread In food processor, process cheese, yogurt, lemon juice, and soy sauce until smooth. Stir in remaining ingredients. Use as a spread on crackers, whole wheat bread, or pita crisps, or stuffed into pita pockets. Makes 1 1/2 cups Variations: - substitute shre One pot pasta beef stew #1 In large pot combine beef,onion,red bell pepper,mushrooms,tomatoes,red wine,bay leaf,parsley, and crushed red pepper flakes. cover and simmer over low heat for 1.5 hours #2 Stir in salt and pepper, and pasta. cover and cook for 10 minutes, stirring o Creamy egg and vegetable bake In a saucepan cook potatoes and onion, covered, in boiling salted water for 5 minutes. Add mixed vegetables and cook 5 minutes more or till tender; drain well. Meanwhile, for sauce, in a med saucepan stir together milk, cornstarch, bouillon granules, and Missouri vegetable casserole In a 2-quart casserole, saute the onins in margarine until soft. Add the carrots. Cook over medim heat for about 3 minutes. Add broccoli, bell pepper, garlic and rice. Stir to blend. Add chicken broth. Bring to a boil. Cover with a tighrly fitted l Wonderful millet vegetable balls Mix cooked millet, hazelnut flour (or ground nuts) and arrowroot powder (or substitute flours) together. Heat the oil and saute the onions, brocolli and carrots until semi-tender. Add the other vegetables and saute another 1-2 minutes more. Break up the Spinach lentil stew In a large saucepan, saute onion and garlic in oil until te nder. Add the water, lentils, bouillon, Worcestershire sauce, salt, thyme, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 200 minutes. Add carrots, tomatoes and spinac Twice-cooked vegetable soup 1. Heat 2 TB of the olive oil in a large, heavy-bottomed pot over med-high heat until hot but not smoking. Add carrots, onion, leek, celery and garlic, and season with salt and pepper. Cook, stirring, until vegetables are softened but not brown (5 mins). Skillet sausage and bean stew 1. Combine sausage slices and onion in large nonstick skillet; cook and stir over medium-high heat 5-7 minutes or until meat is no longer pink. Drain drippings, 2. Stir in potatoes, beans, water, bouillon, oregano and red pepper; reduce heat to Aleecha (ethiopian vegetable stew) Aleecha is a mixed vegetable stew. Quemam contains an ingredient not found in the US. I'd substitute dry berbere spice mix. In dry pan over moderate low heat, stir fry onion, garlic, and carrots for 2 mins. Add 1/2c of the water and cook 5 mi Sprout, bean & vegetable stew Wash lentils. Put in a large pot with turmeric & 4 cups of water. Bring to a boil, reduce heat & simmer, partially covered, for 30 minutes. Add another 3/4 cups water & continue to simmer for another 30 minutes. Stir often to pr Chicken and meatball stew To make meatballs: heat oven to 375 degrees. Grease a 13x9x2 pan. In a large bowl mix beef, pork, salt, chives, thyme, coriander, bread crumbs, and half and half until well blended. Form level tablespoonfuls into 1-inch balls. Arrange in prepared Slow cooker stew Cook at: LO for 8 to 10 hours HI for 5 to 6 hours Combine all ingredients in stoneware cooking pot; stir to blend. Place cooking pot into heating base, cover and cook at desired heat setting for time given or until meat and vegetables are tender. Remove b Cheese vegetable medley Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper, pimentos and 1/2 can french friend onions. Pour mixture into a 1 quart casserole dish. Bake, covered, at 350F degrees for 30 minutes. Top with the remaining cheese and onions. Bake, uncovered, Greek beef stew w. macaroni Preheat the oven to 350 degrees. In a large flameproof casserole, heat the olive oil over high heat. Add the meat in batches and cook, turning occasionally, until browned on all sides, 6 to 8 minutes per batch. Return all the beef to the pan. Add the Savory chicken & vegetable shells BAKE pastry shells according to pkg. directions. HEAT oil in skillet. Add chicken and cook until browned, stirring often. ADD soup, milk, thyme, onion and vegetables. Heat to a boil. Cover and cook over low heat 10 min. or until vegetables are tender. Ser Chorizo and potato stew 1. Heat oil in a large, heavy soup pot. Saute onion, peppers, garlic, and bay leaves for 2-3 minutes. Add salt to taste and continue cooking, covered, over low heat for 15 minutes. 2. Add potatoes and chorizo, and saute for 2 minutes over medium heat. Add Hidden vegetable soup Puree the onion, carrots, celery, green pepper, cabbage, and garlic (not all at once!) in a blender, using as much tomato juice as necessary to aid the process. Combine with tomatoes, salsa and herbs, and cook about 15 or 20 minutes. If the r Vegetable terrine with tomato sauce Grease 11.5cm x 23cm loaf dish (6 cup capacity). Sprinkle eggplant with salt, stand 20 mins. Rinse eggplant under cold water, drain, pat dry with paper towel. Heat oil in pan, cook eggplant in batches until lightly browned, drain on paper towel Lentil vegetable soup <t> Place the lentils, onion, celery, carrots, tomatoes, herbs, garlic powder, pepper, sun dried tomatoes and soup mix in a large soup pot or dutch oven (about 8 cups). Cover with water and simmer for 1 hour until lentils are tender. Add spinach