Thursday, November 7, 2013

Adapted Persian Stew for Crockpot



Ingredients:
  quantities are flexible for taste.  
onion
garlic
olive oil
tomato
stew beef or lamb
carrot
kale


1 cup split dried yellow peas


tomato sauce
tomato paste


potato fried/french fries?  canned string potatoes
2 cups of rice


Spices/citrus:
dried orange peel (or your own orange-peeled and cut up)
3 dried limes (or a lime quartered)
oregano
tumeric
salt 
pepper
garlic salt
allspice
cinnamon


Turn on crockpot to high. Add onion, garlic, spices, carrots to oil inside crock pot, and stir up.

 Add a cup or two of water

Then add your beef or lamb (you don't even have to defrost it)

Add tomato sauce, paste, split peas, stir

Cook on high for about 3 hours (to defrost meat and cook peas)---or cook peas on burner to soften before adding, and if meat is defrosted already, you can cook on low for the whole day.

Otherwise after 3 hours, turn down and cook on low.

About an hour before done; add kale, cook rice, cook potatoes (if desired)  I cooked the potatoes in coconut oil.  I have done this part many different ways.




Wednesday, November 6, 2013

Warm Fall/Winter Veggie/Bean Soup




  

First I make a chicken bone broth: 


Then I sautee/fry:
garlic, celery, onions, carrots, zucchini. oregano


Then add:
broth, tomatoes, tomato sauce, peas, white beans, garbanzo beans, basil, rice, balsamic vinaigrette, salt, pepper


Let simmer for approximately 30 minutes


garnish with fresh herbs.  In the picture I have some oregano from our herb garden.




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