A quick, adaptable Asian stew. A stirfry is the quickest "stew". It needs nearly constant attention, so some veggie prep moved to step 1. Preliminaries Start rice or boiling water for noodles. In a jar with a tight lid combine a few tablespoons of soy sauce, a tablespoon of mirin (or sherry), a tablespoon of oyster or hoison sauce and a tablespoon of rice wine vinegar (the cornstarch is added later); cover and shake vigorously. For the main ingredient cut … [Read more...]
Lentil Stew
When there's nothing in the house to make; make this. Preliminaries Prep any meat or poultry from Step 1 of the Stew-cordion: chicken, sausage, lamb, or soak dried mushrooms in hot but not boiling water. Otherwise just rinse and just pick over the lentils. Heat pan And decide what the fat will be: healthy olive oil, or a combo of butter, bacon or nearly any other fat and/or oil. Heat oil And start to rummage for the veggies. Brown meat Brown it if you've got it. Otherwise, just quickly … [Read more...]
Cacciatore, Tomato Sauce or Italian Gravy
Hunter stew, tomato sauce or gravy? Grandma was Sicilian and made a thin, soupy sauce. Like most Americans, I like mine thick. A very liquidly stew is a soup; a stew poured over a starch is a gravy or sauce. Stretching one ingredient and pulling back on another creates a different dish, but why bother with a different recipe? Preliminaries Optionally cut up a chicken (or buy it that way), cut Italian sausage into chucks (or leave whole, but larger pieces take longer to cook.) The image below … [Read more...]
