Saturday, October 20, 2012

Stick To Your Bones Stew

2-3 Tablespoons butter or olive oil
1/2  Portabella mushroom, chopped
2     stalks celery, chopped
2-3  cups various squash, diced (I used zucchini, crooked neck, baby squash, and butter           nut)
2     cups vegetable stock (and a glug glug of some red wine)
1-2  Tablespoon Kuzu (or any thickening agent) if needed
1      large fresh tomato
1      stalk fresh lime thyme (leaves only)
1      teaspoon freshly ground sea salt
1      teaspoon freshly ground pepper
1      bay leaf
1      teaspoon cumin
1      teaspoon coriander
1/2   teaspoon pepper flakes (or to taste)
Cayenne pepper to taste

In a dutch oven over medium heat; saute onions, shallot, and garlic in butter or oil until translucent, add mushrooms and celery cook for 5 minutes or until tender.  Add meat, tomatoes, and vegetable stock and seasonings to pan and simmer with a lid on for about an hour. Add squash and simmer with a lid on for an additional 30 minutes or until they continue to hold their shape and are not "mushy".  If the stew is too "watery" for your liking; put some liquid from the pot into a bowl with some Kuzu; mix well, add back into the pot and stir; allow to thicken, serve with your favorite bread, rolls, or biscuits.  If on Phase III of the HGC Diet; serve with the Almond Biscuit recipe seen on this blog.  Enjoy    : )

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