Avanti Cafe Musings: stew

Showing posts with label stew. Show all posts

Friday, November 18, 2016

Mushroom Garbanzo & Asparagus Stew :: Chef Mark Cleveland @ Ready.Chef.GO! ::

Ready. Chef. GO! Mushroom, Garbanzo &Asparagus Stew

Chef Mark Cleveland

Microwave. Power 7 for 7 mins

4-6 Servings

3/4 Pound Favorite Mixed Mushrooms, large pieces (I used shimeji, shiitake & maitake)

2 Cups (or 1 Can) Garbanzo Beans

1/2 Pound Fresh Asparagus, 2” pieces

2 Scallions, 2” pieces

1/4 Cup Favorite Tomato Sauce, Romesco, Pesto or Roasted Pepper Sauce (Ajvar)

1 1/2 Tbs Soy Sauce (I use mushroom flavored soy sauce in mushroom dishes)

1/4 Tsp Black Pepper

1 Cup Veg Broth or Water

1 Tbs EVOO

(Opt) 1 1/2 Tbs Dark Sherry

Garnish: Fresh citrus juice & zest, edible petals & herbs. I used Valencia orange, pineapple sage blossoms & fresh blue basil

Load everything into the bag, seal & place on a dish or in a bowl. Microwave on power 7 for 7 mins. Let rest in the bag for 3 mins, then serve.

You’ll find all sorts of great wild mushrooms at your farmers markets or Asian grocery stores. This works well with all shrooms including button, crimini, porcini or enoki mushrooms too. Easily morph this into a pasta or rice entrée or a hearty soup. Ready.Chef.GO! bags cook vegetables crisp tender and retain moisture in the microwave.

Eating Healthy & Delicious is a Win Win Win Situation!

Eat, Live & Party Well

Blog post by Chef Mark Cleveland

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Saturday, June 4, 2016

Italian Vegetable Stew TOO :: Chef Mark Cleveland @ Hungry Harvest ::

Difficulty: Easy

Time: 35 mins,

Servings: 3 1/2 Quarts

Another thing we learned from our Harvest Heroes survey results was that our first Italian Veg Stew is a big hit. Here’s another easy & adaptable version.

Make it your own using whatever veggies you choose. I used mostly cabbage.

Amount	Measure	Ingredient	Prep Method
1	Large	Onion	Pie slice
1/3	Cup	Evoo
4	Cloves	Garlic	Minced
1/2	Teaspoon	Black pepper
6	Ounce	Tomato paste
6	Ounce	Dry vermouth	Or water
3/4	Cup	Olives	Torn
1	Sprig	Fresh rosemary	Or thyme or bay leaves

Saute the onion, garlic & black pepper in oil over high heat until the garlic just begins to color, about 3 mins. Add the tomato paste. Fill the can w/ vermouth or water. Fry the tomato paste w/ the onions for another minute.

Add the olives & rosemary and fry another minute.

4	Quarts	Cabbage	Diced
1	Quart	Favorite veggies	Red pepper, yellow squash, green beans, corn, asparagus, etc
3	Frozen	Broth cubes	Or bouillon
1	Teaspoon	Sea salt
1	Quart	Water

Prep out the vegetables in to pleasant shapes. Add the vegetables, broth cubes or bouillon, salt & water. Cover and bring to a full boil over high heat. Remove cover and cook for about 10 mins.

1 1/2	Tablespoons	Italian herbs
1	Medium	Lemon	Juice & zest
1	Medium	Tangerine	Opt, juice

Add the lemon zest & Italian herbs and cook for 10 mins longer. When the vegetables are as tender as you’d like, add in the lemon & tangerine juices. Serve family style w/ Simple Fresh Tomato Salsa on the side.

SIMPLE FRESH TOMATO SALSA

1-2	Cloves	Garlic	Minced
1	Pinch each	Sea salt & black pepper
2-3	Medium	Tomatoes	Diced
1	Medium	Lemon	Juice
1	Medium	Tangerine	Juice
1	Teaspoon	Fresh herbs	Optional
1/4	Teaspoon	Chili flakes	Opt, or fresh chili

A delish Mediterranean variation is to substitute a 2 oz can of anchovies in evoo for the salt in this recipe. Add them in w/ the olives. You’ll find you don’t taste the fish, but the umami factor is wildly increased. This makes for a great meatless meal served w/ beans & rice or along side your favorite grilled fare.

Eating Healthy & Delicious is a Win Win Win Situation!

Eat, Live & Party Well

Blog post by Chef Mark Cleveland

Chef Mark Cleveland has joined the team of Hungry Harvest creating recipe & culinary content for success in the kitchen with the amazing produce in each weekly Hungry Harvest box. Visit www.hungryharvest.net/recipes/ for recipes, photos & More! Follow HungryHarvest and ChefMarkCleveland on Instagram

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Saturday, March 26, 2016

Corn & Sweet Pepper Stew :: Chef Mark Cleveland @ Hungry Harvest ::

Difficulty: Easy

Time: 30 to 35 mins,

Servings: 4 to 6

Sometimes ya just gotta have a unctuous brothy stew. Serve the jewel family style in a big bowl w/ sides of favorite proteins & brown rice, noodles or crispy tortilla chips. Any left overs go great w/ ramen & a poached egg!

Amount	Measure	Ingredient	Prep Method
2 to 3	Ears	Sweet corn

Remove the kernels from the cob w/ a small sharp knife. Strip the stalks from the kale & peel the onions. Add the cobs, stalks & onion peels to a stockpot w/ 2 quarts of water. Add in miso or bouillon cube if using, or soy sauce or salt and pepper. Add any optional flavorings

1	Stalk	Rosemary
2	Medium	Bay leaves
1	Medium	Chili pepper	Or chili flakes to taste,
		Sea salt & black pepper	To taste

Cover, set over high heat and set a timer for 15 mins. Remove the lid, lower heat slightly & let boil and reduce while you complete the rest of the dish.

2	Medium	Onions
¼	Cup	evoo

Dice the onions, add to a deep skillet over medium high heat w/ the evoo. Saute while you dice the potatoes, add them to the onions.

1 ½	Pounds	Potatoes	Diced
½	Pound	Eggplant	Diced, optional
1	Tablespoon	Miso	Or soy sauce or bouillon

Add 1 cup hot broth to the potatoes, & add diced eggplant if using, stir & turn the heat to high while you prep the peppers by cutting them in half lengthwise. When the potatoes are tender, and most of the liquid is absorbed, add

3 to 4	Cups	Mini sweet peppers	Cut in half lengthwise
1	Tablespoon	Ginger	Minced, optional

sauté for about 5 mins. Add in

Bunch

Kale

and strain in the broth.

Continue to cook on high heat for about 5 mins until the peppers & kale are tender. Then stir in

2 to 3

Ears

Sweet corn

Kernels

I cook the corn for less than a minute, but taste, add more salt, pepper, optional chili pepper if desired & cook until the corn is the the way your family prefers. Serve w/ favorite proteins & brown rice, or my favorite crispy organic whole grain tortilla chips.

If your community has commercial composting available, you can put all of your cooked & spent veggie stock components into the compost bin. We’d love to see your Corn & Sweet Pepper stew buffet table & the sides y’all dream to serve with it. Post photos on all Hungry Harvest social media. Facebook, Twitter, Instagram, Pinterest