Currently viewing the tag: "stew"

This is dish with some substance that is still brightly flavored and not heavy. Depending on how much you reduce the cooking liquid, it can be soupy, a little saucy, or dry. Use it as a base to a protein, or a main course. Add some grains and a little yogurt or cheese and you have a complete protein. Using different herbs or spices will change the flavor profile, so have fun seasoning the dish.

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Serve this in bowls with slices of cheese toast. Add leftover chicken or grains such as farro or barley, or Israeli couscous.

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Using larger pieces and cooking the liquid down is the difference here between a stew and soup. Technically this is closer to a “braise”, but it says “stew” to me.

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This is a flavorful mélange that is not wet enough to be a soup, but not dry, either. Although you could easily add more liquid for a soup or cook it dry as a side dish.

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