Yield 5 servings Number Of Ingredients 14 Steps:
Preheat the oven to 400ºF (200ºC). With a sharp knife, score a ring around each potato, just deep enough to break the skin. Place the potatoes in a medium pot of cold water. Bring to a boil and cook for about 8 minutes, until about halfway cooked. Drain the potatoes, and rinse with cold water. Peel off the skin. Cut the potatoes into ½-inch (1 cm) pieces and set aside. Divide the eggplant and bell peppers between 2 baking sheets and spread in an even layer. Drizzle with 4 tablespoons of olive oil, and season with salt and pepper to taste. Toss with your hands to coat. Bake for 25 minutes, flipping halfway through. Heat the remaining tablespoon of olive oil in a large pot over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent. Add the tomato paste and stir until well distributed, then add the garlic, paprika, 1 teaspoon salt, and ¾ teaspoon pepper, and cook for another 2-3 minutes, until fragrant. Add the potatoes, chickpeas, and tomatoes, and stir to incorporate. Stir in the vegetable broth and cover. Reduce the heat to low and cook for 20 minutes, until the potatoes are tender. Add the roasted eggplant and bell pepper, and stir to combine. Cook for another 5-10 minutes, until the tomatoes have mostly broken down. Ladle into bowls, garnish with parsley, and serve. Or, transfer the stew to resealable containers and store in the fridge for up to 5 days or freezer for up to 3 months. Enjoy!
Time 1h55m Yield 6 servings. Number Of Ingredients 13 Steps:
Dredge meat in flour; brown in butter in a Dutch oven. Add the onion and garlic; cook, stirring occasionally, for 10 minutes. Add broth, vinegar, tomato paste and seasonings. Cover and simmer for 1-1/2 to 2 hours or until meat is tender. Serve over rice or noodles.
Time 2h40m Yield 12 Number Of Ingredients 17 Steps:
Combine flour, salt, and pepper in a resealable bag; add stew meat and shake until meat is coated. Heat oil in a Dutch oven or large heavy-bottomed pot over medium heat. Add coated meat and loose flour from the bag to the hot oil; cook and stir until browned on all sides, 5 to 10 minutes. Mix tomatoes, onions, tomato sauce, water, Worcestershire sauce, garlic, paprika, sugar, and bay leaves into stew meat mixture; bring to a boil. Reduce heat to low and simmer stew, scraping bottom of Dutch oven every 30 minutes, about 1 hour. Stir carrots into stew and cook for 30 minutes more. Add potatoes to stew and cook until potatoes are tender, about 30 minutes. Add mushrooms to stew and cook until tender, about 15 minutes.
Time 30m Yield 6 Number Of Ingredients 6 Steps:
Gather the ingredients. Peel the tomatoes . Cut them into chunks. Heat the tomatoes in a medium saucepan over medium-low heat, stirring constantly for about 5 minutes. Continue cooking over low heat for 10 to 15 minutes, stirring frequently, or until desired consistency is reached. Add salt, pepper, sugar, and butter; taste and adjust seasonings. If desired, serve with croutons on top. Enjoy.
Time 1h Yield 4 to 6 servings Number Of Ingredients 12 Steps:
In a large saucepan heat 1 tablespoon olive oil. Add 1/2 the okra and saute until lightly seared, about 2 to 3 minutes. Season with salt and pepper. Reserve. Reheat pan, add 1 tablespoon olive oil and repeat with remaining okra. Reserve. In a heavy gauge saucepan heat remaining 1/4 cup olive oil and add onions. Season with a pinch of salt and cook until soft and translucent, about 8 to 10 minutes. Stir in garlic. Turn heat to medium and cook onions until lightly caramelized, about 2 more minutes. Add dry oregano and Aleppo, stir and cook for 1 minute. Add tomatoes, lower heat and cook for 5 to 6 minutes. Add seared okra and stir to combine. Add Herb Tea. Simmer on low heat for 15 to 20 minutes. When okra is slightly tender, fold in olives, parsley and olive oil. Adjust seasoning and serve.
Yield Makes 1 quart Number Of Ingredients 6 Steps:
Heat a large skillet over medium-high heat. Add the oil and swirl to coat the pan. Add the onions and saute until translucent and soft, 3 to 5 minutes. Add the garlic and stir for another minute. Add the tomatoes and cook until soft and the juice is slightly evaporated, 5 to 7 minutes. Stir in the salt and pepper. You can serve the mixture hot or cold. It will keep in the refrigerator for about 1 week.
Time 40m Yield 5 Number Of Ingredients 11 Steps:
Heat oil in a medium saucepan over medium heat. Saute white and red onion, garlic, bell pepper and peanuts for 2 to 3 minutes. Stir in tomatoes, water, onion salt, garlic salt and cayenne pepper; bring to a boil. Reduce heat to low and simmer at least 30 minutes; simmering for 1 1/2 hours is optimal.
Number Of Ingredients 11 Steps:
In a medium stockpot, heat 1 tablespoon olive oil over medium-high heat. Add half of the okra, and cook until color begins to change, 2 to 3 minutes. Season with salt and pepper. Remove from pan, and set aside. Add 1 tablespoon oil to pan, and repeat with remaining okra. Add remaining 4 tablespoons oil, and heat. Add onions and a pinch of salt. Cook, stirring occasionally, until soft and translucent, 8 to 10 minutes. Add garlic, reduce heat to medium, and cook until onions are lightly caramelized, about 2 minutes. Stir in oregano and Aleppo pepper, and cook 1 minute. Add tomatoes, reduce heat to low, and cook for 5 minutes. Add reserved okra and chicken stock, stirring to combine. Simmer until okra is tender, 15 to 20 minutes. Stir in olives and parsley. Taste, and adjust for seasoning.
Time 1h10m Number Of Ingredients 7 Steps:
Heat the oil in a large frying pan over a medium heat. Add the onion and cook for about 10 mins until softened and starting to go golden brown. Add the garlic and cook for 5 mins more. Add the courgettes and cook for about 5 mins until starting to soften. Tip in the tomatoes and give everything a good stir. Simmer for 35-40 mins or until tomatoes are reduced and courgettes soft, then stir in the basil and Parmesan.
Time 2h20m Yield 6 serving(s) Number Of Ingredients 20 Steps:
Heat olive oil in heavy large pot over high heat. Sprinkle beef with salt and pepper. Working in batches, add to pot and saute until browned on all side, about 6 minutes. Transfer beef to bowl. Add 2 cups onions to same pot; saute 2 minutes. Add garlic; saute 1 minute. Add wine; boil until reduced by half, about 3 minutes. Return beef and any accumulated juices to pot. Add broth and next 6 ingredients; bring to boil. Reduce heat to medium-low and simmer 1 hour. Meanwhile, melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add remaining 1 cup onions, carrots, and celery; saute 4 minutes. Transfer to bowl. Melt 1 tablespoon butter in same skillet over medium-high heat. Add taro, daikon, and shiitake mushrooms; saute 4 minutes. Transfer onion mixture and taro mixture to pot with beef. Simmer until beef is almost tender, about 40 minutes. Mix remaining 1 tablespoon butter and flour in small bowl until well combined. Whisk into stew. Simmer until beef is very tender and juices thicken, about 10 minutes longer. Season stew to taste with salt and pepper. (Can be made 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before continuing). Sprinkle stew with parsley and serve.
