Tag Archives: stew

Ham and Collard Greens Star in This Tasty Soup From The Pioneer Woman

Ever wonder how to cook collard greens? We’ve got the perfect comforting dish for your first attempt. Collard greens have seen a resurgence in popularity of late, and The Pioneer Woman herself has an easy soul food recipe you can quickly whip up on a busy weeknight.

Crisp bunches of collard greens, diced ham, navy beans and a spicy kick from minced jalapeno simmer together in a chicken broth for a must-try soup that is the ultimate example of comfort food. Sprinkle with fresh Parmesan cheese and consider grabbing a crusty artisan baguette for serving. Voila! This simple Ree Drummond masterpiece is one of our favourite Pioneer Woman recipes.

Related: The Pioneer Woman’s Tex-Mex Recipes Will Satisfy Your Cheesy, Meaty Cravings

The Pioneer Woman’s Ham and Collard Soup Recipe

Total: 35 minutes
Yields: 8 servings

Ingredients:

2 Tbsp salted butter
2 Tbsp olive oil
2 cloves garlic, minced
1 large yellow onion, thinly sliced
1 jalapeno, stemmed, seeded and minced
2 quarts (8 cups) chicken stock
2 lbs ham, diced
2 tsp kosher salt
1 tsp freshly ground black pepper
3 bunches collards, stems removed, chopped
Two 15.5-ounce cans navy beans, drained and rinsed
1 Tbsp apple cider vinegar
1 cup freshly grated Parmesan
1/4 cup fresh parsley, chopped
Crusty artisan baguette, torn into pieces, for serving

Related: The Pioneer Woman’s Top Cookie Recipes to Satisfy Your Sweet Tooth

Directions:

1. Heat the butter and olive oil in a large Dutch oven over medium-high heat. Add the garlic, onion and jalapeno and cook, stirring, until softened, 3 to 4 minutes. Add the stock, ham, salt, pepper, collards and beans. Bring to a boil and reduce to a simmer. Cook until the collards have softened and the flavors have come together, about 20 minutes.

2. Stir in the vinegar and taste. Adjust the seasonings as needed. Serve in bowls and garnish with the Parmesan and parsley. Serve each bowl with a chunk of crusty baguette.


Related: The Pioneer Woman’s Fast White Chicken Chili Will Become a Weeknight Staple

Watch The Pioneer Woman via stream Live and On Demand on the new Global TV App and on STACKTV. Food Network Canada is also available through all major TV service providers.

bowl of stew with sourdough toast

One Humble Can of Tomatoes, Six Different Meals to Remember

As the weather turns cooler and we spend more time cozied up indoors, we often turn to our pantry to see what simple recipe we can whip up for a weeknight dinner. From pureed to chopped to strained, tomatoes are something I always have on hand as they can be used in endless ways. Here are six recipes you can make with a humble can of tomatoes.

Shakshuka

Shakshuka is a tomato-based dish that consists of poaching eggs in a spicy sauce. You can make it in 30 minutes with just a few simple ingredients. Start by sautéing garlic, diced onion and sliced red bell pepper in olive oil. Add your chopped tomatoes, paprika, cumin and chili powder. Let simmer for 10 minutes before cracking in the eggs. Cover with lid and poach the eggs until the whites are cooked, but yolk is soft. Garnish with crumbled feta cheese and fresh parsley.
shakshuka in a cast iron pan

Sloppy Joes

Have a can of tomatoes and ground meat in the freezer? Grab yourself some fresh buns and make sloppy Joes! A childhood favourite of mine, sloppy Joes consist of simmering together ground meat — beef, pork, chicken or turkey — as well as tomato sauce, onion, garlic, brown sugar and Worcestershire sauce. You can sneak in a few extra veggies if you’d like too. Serve the mixture on a bun.

bun with sloppy Joe mixture on black plate

White Bean and Tomato Stew

This stew consists of simmering white beans in tomato sauce, along with chicken stock, garlic, onion, celery, thyme and red pepper flakes. It is loaded with flavour and can be served a number of ways: over steamed rice, on sourdough toast or with pasta simmered right into the stew. Serve with lots of freshly grated Parmesan cheese.

bowl of stew with toast

Pizza Sauce

One of the most popular uses for canned tomatoes is homemade pizza sauce. We make a lot of pizza at home — and I prefer homemade sauce to the store-bought option, as you can control the flavours. It is so easy to make and requires no heating. Just stir together the tomatoes, olive oil, garlic, oregano, salt and pepper. You’ll be wondering why you didn’t always make your own sauce.

two slices of square pizza on a black plate

Salsa

Almost as easy as pizza sauce, you can turn a can of tomatoes into fresh restaurant style salsa. To a food processor: add tomatoes, green pepper (optional), fresh cilantro, onion, jalapeno, lime juice, garlic, salt and pepper. Pulse until the salsa is as smooth or chunky as you prefer. Open a bag of tortilla chips and dip, dip, dip away!

grey plate with tortilla chips and bowl of homemade salsa

Chili

The perfect hearty meal on a brisk fall or snowy winter day is — hands down — chili! You can add pretty much anything you like, be it lots of vegetables or just beans, ground meat, tomatoes and spices (chili powder, paprika, cumin and coriander). I like to include onions, celery, carrots and red and green peppers in my classic chili recipe.

chili in a white bowl

Want to cook with more pantry staples? Here is one humble can of chickpeas, six different ways and one can of black beans, six ways.

This Healthy Ethiopian Vegan Potato Stew is the Perfect Fall Comfort Food

This Ethiopian potato stew (AKA dinich wot) is one of my favourite plant-based stews for fall. It’s incredibly hearty, spicy and super easy to make. Traditionally this recipe is served on top of a large platter of injera with other colourful vegan stews. However, it can be enjoyed with rice, fonio or in my case on its own with fresh bread on the side. I also love to substitute in ingredients like sweet potato, pumpkin and okra to switch up the flavours. Feel free to add your own twist on it and warm up this fall with a bowl of Ethiopian comfort food.

Ethiopian Vegan Potato Stew

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 65 minutes
Servings: 2 to 4

Ingredients:

2 large yellow onions, finely chopped
3-4 Tbsp berbere spice
5 cloves minced garlic
1 Tbsp minced ginger
¼ cup crushed tomato
3 large potatoes, peeled and chopped into thick chunks
1 ½ cup hot water (adjust as needed)
Salt, to taste

Directions:

1. To a large heated pot, add oil and onions. Once the onions begin to caramelize, add berbere spice, stir well so the onions are coated. (Each Berbere blend is different, some blends are spicier than others, so feel free to adjust the amount to fit your taste).

2. Add garlic and ginger and add a bit of water as necessary to the pot.

3. Add crushed tomato and mix well. Add some water as necessary to prevent the mixture from burning.

4. Once the ingredients are well incorporated, add the diced potatoes and hot water slowly and bring to simmer. Be careful not to add too much water.

Related: This Easy Ethiopian Mushroom Stir-Fry Will Be Your New Fave Weeknight Meal

5. Cover with lid and stir occasionally adding more water as necessary.

6. Once the potatoes are tender and the stew is finished, serve with injera, rice or on its own. Enjoy!

Tip: If you’d like to kick things up, you can stir in a spoonful of korarima spice (Ethiopian Black cardamom) a few minutes before the stew is done cooking.

Love Eden’s Ethiopian vegan potato stew? Try her teff breakfast bowl or quick and tasty guava tarts.

This Cozy One-Pot Pasta and Chickpea Stew = Love at First Bite

Don’t be surprised if you instantly become smitten with this alarmingly simple, yet charming, comfort food – it really is love at first bite. The kid in you will delight in the pasta and chickpea combo, with the fun shapes making it all the more scrumptious.

Related: 25 Comforting One-Pot Recipes That Will Warm Your Belly

One-Pot Pasta and Chickpea Stew

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 (6 cups)

Related: 30 Recipes That Will Make You Rethink Canned Beans

Ingredients:

3 Tbsp olive oil
Half onion, chopped
1 rib celery, chopped
2 cloves garlic, minced
2 sprigs rosemary
¾ tsp salt
½ tsp pepper
2 ½ Tbsp tomato paste
1 cup small pasta such as baby shells or ditalini
2 cups drained and rinsed can chickpeas
1 cup can cherry tomatoes (optional)
4 cups water or no-salt added vegetable broth
Olive oil and Parmesan for garnish

Directions:

1. Heat olive oil in a large pot over medium heat. Add onion, celery, and rosemary, and cook, stirring until softened, 4 to 5 minutes. Add garlic, rosemary, salt and pepper, and cook 1 minute.

2. Push onion mixture to one side of pan. Add tomato paste on other side, and cook, stirring until colour deepens, 30 seconds. Add chickpeas, cherry tomatoes (if using) and water and stir to combine.

3. Add pasta; bring to a boil. Reduce heat and simmer, stirring occasionally to prevent sticking until pasta is al dente, following package directions.

4. Divide among bowls; drizzle with olive oil and sprinkle with Parmesan.

Tip: Add 1 chopped carrot to the onion mixture for a vegetable hearty stew.



Tip:
If you don’t have can cherry tomatoes, increase the tomato paste to 3 Tbsp and adjust the seasoning after adding the water.

For more quick and breezy comfort food inspiration, try these easy stuffed pasta recipes that start with store-bought noodles or this healthy three-cheese cacio e pepe in spaghetti squash form.

Do You Really Need an Instant Pot? What You Need to Know Before You Buy

The Instant Pot is a time-saving, multi-purpose, customizable cooking machine that’s transforming meal-time and building a cult-like following.

But if you’ve received this trendy tool as a gift or you’re thinking of buying on, there are a few things you need to know first. From models to meals, to why they’re so darn popular, our Instant Pot review is your guide to the appliance everyone’s talking about.

instant-pot-pork-recipeGet the recipe for Instant Pot Barbecue Pulled Pork Sandwiches

What is an Instant Pot, Anyway?

Like your slow cooker, Instant Pots house an inner pot warmed by an electric element. But the Instant Pot is more than a slow cooker, it’s a multi-cooker. It replaces up to seven common kitchen appliances, like a pressure cooker, rice cooker and yogurt maker, and speeds the cooking process so you can simmer, braise, slow cook, steam, and warm faster. And according to some, you can make wine in it too.

How to Choose an Instant Pot Model

If you aren’t sure which one to buy, Instant Pot model comparison can be a bit overwhelming. That’s because you can select from eight different models within five distinct product series ranging in size (six to eight quarts), and features (from 6-in-1 to 10-in-1).

Beginner (and busy) meal makers can take advantage of the 10 Smart Built-in Programs found in the Lux Series models, while intermediate cooks can play with the 14 programs in the Duo and Duo Plus models. True Instant Pot enthusiasts can wield the Bluetooth enabled, Ultra model and its whopping 16 programs to expand their repertoire to include yogurt, cake, eggs, and even sterilized baby bottles.

Be sure to consider how you cook now. Are you a big batch cooker, or are you more prone to making smaller meals for a family of two? Go through some of your favourite recipes and consider which ones could be made faster or better in an Instant Pot. Do you make a lot of braises, stews, grains, yogurt, legumes already? This will help you decide the model and size best fit for your cooking habits.

If you are in the market to replace your ageing slow cooker, this might be a good option, as it can be used in a variety of ways.

5-Ingredient Instant Pot Mac and CheeseGet the recipe for 5-Ingredient Instant Pot Mac and Cheese

The Pros and Cons of Buying an Instant Pot

Pros
1. Faster Cooking with Pressure

What drives the Instant Pot’s popularity—apart from its ability to make great food—is that it provides users with the most sacred resource of all: Time. Yes, meal prep and warming the machine are required, but the dishwasher-safe Instant Pot dutifully (and silently) cooks two to six times faster than conventional methods. That means you can cook braises like pulled pork, tender stew and roast beef in under an hour, making them weeknight accessible.

2. It Makes Great Rice

When it comes to taste and texture, the machine’s evenly distributed heat and steaming process ensures vegetables keep their colour, and that grains emerge fluffy and soft.

3. The Sauté Function Brings the Flavour

Like your Dutch oven, you can sauté meats, onions or bloom spices right in the Instant Pot. So go ahead and sear that pork tenderloin, then deglaze with wine or stock, pop the lid on and pressure cook it right in the same pot. The result is tender meat without losing any of that beautiful flavour caused by browning right in the pot.

4. There are Tons of Great Instant Pot Recipes

The Instant Pot also delivers variety. Between the app, cookbooks, and innumerable blogs, novel recipes are just a click away. Easy dishes like an Instant Pot whole chicken are great for weeknights while time-saving staples like Instant Pot beef stew or our 5-Ingredient Instant Pot Mac and Cheese are ready in a snap. What’s more, the Intelligent Programming and Save Customized Cooking settings on the LUX and DUO models memorize your preferred settings and learn to cook your meal exactly the way you like it every time.

If you are already making your own yogurt weekly, or are looking for a way to make faster curry, the Instant Pot might be your dream machine.

Instant Pot Chicken AdoboGet the recipe for Instant Pot Chicken Adobo

Cons
1. You Need Counter Space

Fast though it may be, Instant Pots can eat up much needed counter space so be sure it will get enough use to justify its prime real estate next to the toaster or the coffee maker.

2. There’s a Learning Curve

This may be the Swiss army knife of kitchen appliances but mastering the extensive features, double-digit programs, and hefty instruction manual can be time-consuming. Compared to the ease of turning the knob on your trusty Crock Pot, the learning curve can be steep. Also, dealing with high pressure makes some people nervous and you want to feel confident that you’ve sealed it correctly before bringing it to full pressure.
But there is good news: Instant Pot’s website is home to a mountain of getting started and troubleshooting videos, FAQs, and even live support.

3. It May Not be as Fast as You Think

On the practical side, not everything is cooked faster in the Instant Pot. By the time the machine gets up to pressure, cooks, then depressurizes, you could have boiled those potatoes on the stove. Keep in mind how much braising, rice and yogurt-making you do regularity to determine if this will indeed be a timesaver for you and your family. Also, because the pressure and slow cooker functions seal in the steam, you’ll need to give yourself extra time to bubble or boil off extra liquid, so your stews are the right consistency.

Now that you’ve learned about the pros and cons of this trendy multi-cooker, find more delicious recipes here.

Irish Slow Cooker Stew

This Slow Cooker Irish Stew Recipe is a Classic Restored

Irish beef stew is a cozy, family-friendly dinner, and it can be incredibly easy to make, especially when all you have to do is toss everything in a slow cooker. Our recipe uses beef, however, if you’re a true lover of lamb, feel free to use that instead. Of course, a hearty Irish stew isn’t complete without earthy root veggies and here, Yukon gold potatoes, parsnips, carrots and celeriac shine in a hearty medley. Make this easy version in your slow cooker or Instant Pot for St. Patrick’s Day or a chilly, yet busy weekday. It’s classic comfort food for contemporary schedules.

Irish-Slow-Cooker-stew-in-bowl

Slow Cooker Irish Stew

Prep Time: 10 minutes
Cook Time: 4 hours on high, 8 hours on low
Total Time: 4 hours 10 minutes on high, 8 hours 10 minutes on low
Serves: 4 to 6

Irish-Slow-Cooker-stew-ingredients

Ingredients:

2 lbs stewing beef, cut into 1-inch pieces (see Notes below)
3 Yukon gold potatoes, cubed
1 celeriac (celery root), peeled and cubed
3 medium carrots, sliced
1 medium parsnip, sliced
1 yellow onion, diced
3 garlic cloves, minced
4 cups beef stock
1 bay leaf
1 tsp dried thyme
salt, to taste (check the saltiness of your beef stock before adding)
ground black pepper, to taste
chopped fresh parsley, for serving

Irish-Stew-in-the-Slow-Cooker

Directions:

1. Add all ingredients except parsley in a large slow cooker and stir to combine. Replace lid and cook on high for 4 hours or on low for 8 hours.

2. Once your cook time is up, give the stew a stir, spoon into bowls and top with fresh parsley. Serve warm.

Notes: 
If you have time, brown the beef first by searing the cubes in a skillet with a splash of olive oil over medium-high heat – it adds a great depth of flavour.

Serve something cool and creamy for dessert while keeping with the Irish theme and mix up this Guinness Ice Cream Float.

Slow-Cooker-Root-Vegetable-Cider-Stew-feature-image

Slow Cooker Root Vegetable Cider Stew From The Simple Bites Kitchen

If your slow cooker has a permanent place on the counter during these chilly fall days, you’re doing things right. It doesn’t get any better than coming in from the cold and sitting down to a bowl of hearty, homemade soup or stew.

A resolution to cook more from my pantry inspired this autumn dish. It combines many ingredients I keep on hand, such as canned chickpeas, tomato sauce, onions and spices, along with root vegetables, into a comforting vegetarian stew. Turnips and parsnips are some of the most underrated fall vegetables. They are not as vibrant as Brussels sprouts or as versatile as butternut squash, but they play nicely with other flavours. I love the earthiness they bring to a dish as well as their robust texture.

In this dish, cubes of turnip and parsnip are simmered slowly in a sauce seasoned with fragrant garam masala. They turn into buttery bites that hold their shape nicely, while a handful of golden raisins plump up to become almost as big as the creamy chickpeas. Nearly a pint of fresh-pressed apple cider adds both acidity and sweetness to the dish and a sprinkling of pistachios completes the hearty stew.

Serve it up as is or add a dollop of yogurt for good measure. It’s even better on the second day after the flavours have had an opportunity to mingle. Don’t forget the basket of crusty bread on the side.

Tip: For a vegan version, simply use olive oil in place of the ghee.

Slow-Cooker-Root-Vegetable-Cider-Stew-recipe

Prep Time: 15 minutes
Cooking Time: 4 to 5 hours
Total Time: 5 hours, 15 minutes
Serves: 4 to 6

Ingredients:
2 medium turnips (about 1/2 pound)
2 large parsnips
2 tsp ghee or unsalted butter,  divided
1 medium sweet onion, diced
2 cloves garlic, minced
1 tsp garam masala
1 tsp sea salt, divided
1 can (19 oz) chickpeas, rinsed and drained
1-1/2 cups fresh-pressed apple cider (unfiltered raw apple juice)
1 cup tomato sauce
1/2 cup golden raisins
Chopped pistachios, for garnish
Full-fat plain organic yogurt, for topping (optional)

Directions:
1. Peel the turnip and cut into 1/2-inch (1 cm) cubes. Peel the parsnips and cut them slightly larger. In a medium saucepan, melt 1 tsp (5 mL) of the Golden Ghee over medium heat. Slide in the onion, then stir and cook for 5 minutes, until softened. Sprinkle in the garlic and garam masala and cook for an additional minute.
2. Push the onions to the side of the pan and melt the remaining 1 tsp (5 mL) Golden Ghee. Tumble in the turnips and parsnips and stir to coat with the ghee. Toss in a pinch of salt and cook, stirring frequently, for 5 minutes.
3. Transfer the vegetables to a slow cooker. Add the chickpeas, cider, tomato sauce, raisins and remaining salt. Stir well. Cover with the lid and cook on low for 5 hours. Slow cookers vary, so check the stew after about 4 hours. The stew is ready when the turnip is tender but not mushy. Serve with a sprinkling of chopped pistachios and a spoonful of yogurt if you wish.

Simple Bites Kitchen cover

Excerpted from The Simple Bites Kitchen: Nourishing Whole Food Recipes for Every Day. Copyright © 2017 by Aimée Wimbush-Bourque. Photos copyright © Tim and Angela Chin. Published by Penguin, an imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Eating Bengali Fish Stew in Newfoundland

By Sanchita Chakraborty, as told to Helen Racanelli

Sanchita Chakraborty is a community builder, a social activist, a dance-troupe leader and, emphatically, not a food snob. Born in Bangladesh, she grew up in India, and in 2001, moved to St. John’s, N.L., to attend Memorial University of Newfoundland. She is currently the diversity coordinator and intercultural training officer with the Association for New Canadians, based in St. John’s. In 2004, Chakraborty founded a cross-cultural dance community, named Bollywood Jig, to celebrate the richness of Canada’s cultural experience. The troupe currently has members of all ages from 16 different countries.

Muri ghonto is a Bengali speciality. Muri means “fish head” and ghonto is the medley of vegetables. This is my mom’s recipe—of course, I can’t make it as good as she does. Usually, we eat it on special occasions, like for a pre-wedding celebration, but it can be a daily food. My mom made it for the guests when my sister got married, and especially when I go home to India, she’ll make it for me.

It’s a very historical, traditional food. I’ve seen my grandmother make it, and I’ve heard about her grandmother making it. My dad’s mom, my mom’s mom—it kind of continues, this legacy. It’s made in west Bengal and the eastern part of India, where there are some twists and changes to it, but the main ingredients are the fish head, rice and the dal (lentils).

two-oceans-one-fish-stew-sanchita_BlogEmbed

You choose fish heads that have some meat in them, then wash them and take out the black stuff in the head. People are not used to eating fish heads in Canada, though they have some fish stews in Newfoundland that are just as hardy: “fish and brewis,” a traditional Newfoundland fish stew with chives, savory and lots of potatoes, is sometimes said to use fish heads, but most of my friends’ families do not use them. However, cooking is so universal; my mom uses the lines in her fingers and the palms of her hands to measure, as do my friends’ grandmothers here in Newfoundland.

Growing up, food would be served by Mom in the kitchen on a big platter. Rice would go in the middle, and there would be other foods, like vegetables, on the side served in small steel bowls, and those small bowls would surround the side of the platter in a circle. You ate with your hands. Why? South Asians do this because touch is part of your senses, so when the food tastes good and smells good, it also has to “touch” good. That is one difference for me, when I’m home by myself, I prefer using my hands to eat. But when I’m socializing, I use a fork and spoon. With my hand, I can feel the bones in the muri ghonto, for instance, before it goes in my mouth. Over here, when I have friends over, I’ll let them know there are bones in the stew and warn them to be very careful before they serve themselves.

Most of my local friends have a strong taste for hot-and-spicy food, and they love it. They can eat more spice than I can! I have a few friends who can’t tolerate muri ghonto because of the smell and, especially, the fish heads. By comparison, if my Bengali friends smell it cooking, they’d say, “Hey, can you share that?” A joke we have is that they come over by following the trail of the smell.

I have Bengali friends who are here, I have a close friend from Calcutta and another from Bangladesh. We have started our own tradition, where every other Sunday, the three of us will make Bengali dishes and eat together. It’s like those shows where home cooks eat together, minus the complaining and the money. It’s food, what is there to judge? If it smells good, “touches” good, feels good—go for it. I don’t understand food criticism. This is one area where my social activism comes in: In my work, I see people coming from countries where food is not a luxury; it’s a necessity. Just be quiet and eat it! [Laughs]

Muri Ghonto (Fish Stew), courtesy of Sanchita Chakraborty

fish-stew-for-blog_blogembed

Prep time: 20 minutes
Cook time: 45 minutes
Yield: 2 servings

Ingredients
1 large fish head, cleaned (cod is good)
1 tbsp (15 mL) turmeric, divided
pinch each salt, pepper, fresh cumin powder, panch phoron (found in ethnic specialty food stores or South Asian markets)
3 tbsp (45 mL) vegetable oil (approx)
2 bay leaves
1 small cinnamon stick (size of pinkie finger)
2 red sun-dried chilies
1 to 1½ large onions, finely chopped
2 cloves garlic, chopped
pinch chili powder (optional)
1½ cups (375 mL) freshly boiled water
½ cup (125 mL) dried lentils, soaked and cooked as per package instructions
half tomato, chopped
squeeze lemon juice
fresh coriander leaves
cooked white or brown basmati rice

Directions
1. Marinate fish head with ½ tbsp (7 mL) turmeric and the salt and pepper for 10 minutes.
2. In pan over medium heat, heat 1 tbsp (15 mL) oil. Fry fish head on both sides until browned, about 10 minutes total. With spoon, break apart fish head. Set aside.
3. In separate pan over medium heat, heat enough oil to cover bottom of pan. Add 2 pinches panch phoron, cumin, bay leaves, cinnamon stick and chilies; fry for about 5 minutes. Add onions, stirring, until onions are slightly brown. Add garlic; fry for 5 minutes. Add chili powder, if using, and remaining turmeric; fry, stirring, for 5 minutes or until mixture is dry consistency. Add ½ cup (125 mL) water and fish head; simmer, stirring. Add lentils and remaining water; simmer for 10 to 15 minutes. Add tomatoes and generous squeeze of lemon; simmer for 10 to 15 minutes.
4. Garnish with coriander and serve with basmati rice.

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