As we cool off a bit and prepare our bellies for a turkey dinner, stew sounds like a good choice for dinner.
These recipes are a little different.
PALEO CHICKEN STEW
2 teaspoons olive oil
1 small red onion, chopped
2 cloves garlic, minced
2 skinless, boneless chicken breast halves, cut into cubes
2 sweet potatoes, peeled and chopped
1 cup fresh spinach, or to taste
1 pinch crushed red pepper, or more to taste
1 pinch paprika, or more to taste
Sea salt to taste
1⁄2 cup chicken broth, or more to taste
Heat olive oil in a saucepan over medium-high heat. Saute onion and garlic in hot oil until softened, about 5 minutes.
Stir chicken, sweet potatoes, spinach, crushed red pepper, paprika, and sea salt with the onion and garlic in the saucepan. Pour as much chicken broth into the saucepan to make the mixture as soup-like or stew-like as you’d like it.
Bring the broth to a boil, reduce heat to medium-low, and simmer until the chicken is no longer pink in the middle and the sweet potatoes are tender, about 30 minutes.
GREEN CHILI STEW
1 tablespoon vegetable oil
2 pounds cubed beef stew meat
1 onion, chopped
1 (10 ounce) can diced tomatoes with green chile peppers
1-1/2 cups beef broth
1 (4 ounce) can chopped green chile peppers
1 teaspoon garlic salt
1 teaspoon ground cumin
Salt to taste
Ground black pepper to taste
2 large potatoes, peeled and cubed
In a large pot over medium heat, heat the oil and brown the stew meat and the onions until onions are translucent; about 5 minutes.
Pour in the diced tomatoes with chiles, beef broth and chile peppers.
Stir in the garlic salt and cumin. Salt and pepper to taste.
Bring to a boil, reduce heat and simmer for 1 hour. Add a little more beef broth or water if needed during simmering.
Stir in cubed potatoes to the mixture and simmer for an additional 30 minutes or until potatoes are tender.
WEST AFRICAN PEANUT STEW
2 tablespoons peanut oil
1 red onion, chopped
2 cloves garlic, minced
2 tablespoons chopped fresh ginger
1 pound chicken, cut into chunks (optional)
1 tablespoon crushed red pepper, or to taste
Salt and ground black pepper to taste
5 cups chicken stock
3 small sweet potatoes, cut into chunks
1 (16 ounce) can chopped tomatoes, with liquid
1⁄4 pound collard greens, roughly chopped
1 cup chunky peanut butter
Heat the peanut oil in a large pot over medium-high heat; cook and stir the onion, garlic, and ginger in the hot oil until softened, about 5 minutes.
Add the chicken; cook and stir until completely browned.
Season with the crushed red pepper, salt, and black pepper.
Pour the chicken stock over the mixture. Stir the sweet potatoes into the liquid and bring the mixture to a boil; reduce heat to low, cover the pot partially with a lid, and cook at a simmer for 15 minutes.
Stir the tomatoes, collard greens, and peanut butter into the soup. Partially cover the pot again and continue cooking, stirring occasionally, another 20 minutes.
November is National Diabetes Awareness Month. Here are three recipes that are healthy for everyone.
CHOCOLATE AVOCADO PUDDING
1 avocado (ripe)
2 tablespoons raw cacao powder (or cocoa powder)
2 to 3 tablespoons maple syrup
1⁄2 teaspoon vanilla
Pinch of salt
2 tablespoons water (or more as needed to blend)
Scoop the flesh of the avocado into a mini-food processor or blender.
Add in the cacao powder, 2 tablespoons of maple syrup, vanilla, salt, and water, and blend until smooth.
Taste the pudding and add more maple syrup if needed. (Or any other extra flavorings you like!)
You can serve this right away, or put it in an airtight container in the fridge to chill.
Leftovers can be stored in an air-tight container in the fridge for up to 48 hours. The pudding can sometimes separate, but stirring it should restore the texture.
PHILLY CHEESESTEAK STUFFED PEPPERS
3 bell peppers, halved, seeded and ribs removed, any color
1 tablespoon olive oil
1 yellow onion thinly sliced
8 ounces mushrooms, sliced
1 pound steak such as flank, rib eye or sirloin, very thinly sliced
Salt and pepper to taste
12 slices provolone cheese
1 tablespoon chopped parsley
Preheat the oven to 400 degrees. Place the peppers cut side up in a baking dish and season with salt and pepper.
Bake for 20 minutes.
While the peppers are baking, prepare the cheesesteak filling. Heat the olive oil in a large pan over medium high heat.
Add the onions to the pan and cook for 4-5 minutes or until onions have softened. Add the mushrooms and cook for an additional 4-5 minutes until vegetables are browned and tender. Season with salt and pepper to taste.
Season the steak with salt and pepper to taste.
Add the steak to the pan and cook for 3 minutes or until just done.
Place one slice of cheese inside each pepper half, then fill each pepper with the cheesesteak mixture.
Add another slice of cheese on top of each pepper.
Broil the peppers for 3 minutes or until cheese is golden brown and melted.
Sprinkle with parsley and serve.
SLOW COOKER KOREAN BEEF
11⁄2 pounds flank steak, thinly sliced
1⁄4 cup cornstarch
1 tablespoon sesame oil
1 tablespoon rice vinegar
2 teaspoons minced garlic
1 teaspoon minced ginger
1⁄2 cup beef broth
1⁄2 cup low sodium soy sauce
1⁄3 cup brown sugar
11⁄2 teaspoons sesame seeds
2 tablespoons sliced green onions
Place the flank steak and cornstarch in a bowl, stir to coat the meat evenly. Place the meat in a slow cooker.
In a small bowl, whisk together the sesame oil, rice vinegar, garlic, ginger, beef broth, soy sauce and brown sugar.
Pour the sauce over the meat and stir to combine.
Cover the slow cooker and cook on LOW for 4-5 hours or HIGH for 2-3 hours.
Sprinkle with sesame seeds and green onions, then serve.