Category Archives: STEW

Mushroom Onion Stew

MUSHROOM ONION STEW A stew that never stops giving pleasure! No matter how many times I make a variation of the same stew from decades ago, it’s always top shelf! Makes 24 cups 3 Way Mushroom Saute: 1 lb. fresh white button mushrooms, washed well, then quartered like a cross 5 oz. fresh Shitake mushrooms,ContinueContinue reading “Mushroom Onion Stew”

KAMUT TOMATO CORN STEW

KAMUT TOMATO CORN STEW Kamut grain and sweet corn stewed in a thick tomato and white miso broth with garlic, smoked paprika, rosemary and coriander. Garnished with orange zest and served with a side of ciabatta bread spread with miso and extra virgin olive oil! Makes 8-1/2 cups 1 c. Kamut berries (grain) 4 c.ContinueContinue reading “KAMUT TOMATO CORN STEW”

TOMATO RICE STEW for restaurants

 TOMATO RICE STEW for restaurants with cabbage, baby carrots, baked beans and roasted peppers.  Seasoned with garlic, caraway and ginger. Sweet, tart and mildly spicy! Gluten-free and fat-free!! Makes approx. 33 cups 6 lb. 6 oz. can stewed tomatoes 1 lb. baby carrots 1 sm. green cabbage, outer leaves removed, cored and cut into 1ContinueContinue reading “TOMATO RICE STEW for restaurants”

THREE GREEN STEW

THREE GREEN STEW KALE, TURNIP GREENS AND SPINACH with beets, carrots and potatoes in a creamy mustard garlic horseradish sauce! Tastes like you cooked it with salt pork! Makes 17 cups 6 c. water 16 oz. bag fresh-cut kale (remove all coarse stems from greens, even when greens are pre-cut) 16 oz. bag fresh-cut turnip greensContinueContinue reading “THREE GREEN STEW”

EARLY AUTUMN STEW

Early Autumn Stew Sweet onion marinated overnight in Madeira wine, then sautéed with baby Portobello mushrooms and added to a pot of Madeira wine and sweet cider-flavored tomato broth with stewed tomatoes, carrots, potatoes, sweet red roasted peppers, fresh garlic and cilantro! Makes 10 cups Marinate onions: 1 jumbo sweet onion, peeled and sliced intoContinueContinue reading “EARLY AUTUMN STEW”

BAKED BEAN BLACK BEAN STEW

BAKED BEAN BLACK BEAN STEW Caramelized sweet onion and green pepper with baked beans, black beans, stewed tomatoes and sweet corn. Seasoned with garlic, lemon and thyme! Makes 12 cups 1/4 c. margarine 2 T. corn oil 1 jumbo sweet onion, peeled and cut into 1/2 inch squares 3 med. green peppers, cored and cutContinueContinue reading “BAKED BEAN BLACK BEAN STEW”

CABBAGE BEAN AND VEGETABLE STEW

CABBAGE BEAN AND VEGETABLE STEW Spicy, savory with just enough heat and sweet! Yes, you’re going to use nearly every spice and herb you have! Excellent color, flavor, texture and aroma achievements! Makes 28 cups 1/4 c. extra virgin olive oil 3 c. sliced celery, crosswise into 1/2 inch wide segments 1 c. diced yellow onion, 1/2ContinueContinue reading “CABBAGE BEAN AND VEGETABLE STEW”

TOMATO AND SWEET CORN SAFFRON STEW

 TOMATO AND SWEET CORN SAFFRON STEW with sweet red roasted peppers, herbs and spice. Topped with dill avocado cream! Makes 8-1/2 cups 1/4 c. margarine, regular or trans fat-free 1/4 c. extra virgin olive oil 15 oz. can whole kernel yellow corn, with liquid 15 oz. can whole kernel white corn, with liquid 28 oz. canContinueContinue reading “TOMATO AND SWEET CORN SAFFRON STEW”

EGGPLANT AND ZUCCHINI STEW

 EGGPLANT AND ZUCCHINI STEW sautéed onion, eggplant and zucchini in a garlic, Balsamic and stewed tomato sauce. Makes 8 cups 2 T. margarine 1 med. onion, peeled and diced into large pieces (3/4 inch square) 1 lg. eggplant, diced into 1/2-3/4 inch cubes (not any larger, otherwise they won’t cook through in the allotted time)ContinueContinue reading “EGGPLANT AND ZUCCHINI STEW”

STEVE’S DERBY STEW

 STEVE’S DERBY STEW Mushroom, black bean and tomato stew with fresh garlic, white wine and cilantro. Makes 18 cups 2 T. olive oil 1 T. margarine 24 oz. fresh mushrooms (white and/or baby portobellos), washed, trimmed and quartered (if large, then cut into 6ths) 2 med. sized sweet onions, peeled, then diced into 1/2 inchContinueContinue reading “STEVE’S DERBY STEW”

SHARON’S BELMONT STEW

 SHARON’S BELMONT STEW A red wine, thyme and tarragon flavored vegetable and tomato stew. Makes 14 cups 2 T. margarine 1 lg. baker’s potato, peeled and cut into 3/4 inch cubes 1 lg. turnip, peeled and cut into 1/2-3/4 inch cubes 1/2 lb. carrots, peeled, cut crosswise into 3rds, then lengthwise into quarters 1/2 lg.ContinueContinue reading “SHARON’S BELMONT STEW”

SOY CHICKEN AND POTATO DUMPLING STEW

SOY CHICKEN AND POTATO DUMPLING STEW Sautéed soy chicken strips, mushrooms, roasted peppers and carrot sticks stewed in a tomato curry, spice and herb broth, with sweet curry and dill potato dumplings! Serves 6 Dumplings: 2 c. water 1-1/2 teaspoons salt 1 t. garlic granules 2 t. mild curry powder 1 t. turmeric 1 t. driedContinueContinue reading “SOY CHICKEN AND POTATO DUMPLING STEW”

SOY SAUSAGE VEGETABLE BEAN STEW

SOY SAUSAGE VEGETABLE BEAN STEW A perfectly engineered soup: an outstanding flavor achievement. Must taste to believe!  Will go quickly. An easy sell! Makes about 14 cups 1/4 c. trans fat-free margarine 1 lg. stalk celery, cut into 3/8 inch cubes 1/2 lg. sweet onion, peeled and cut into 3/8 inch squares 1 green pepper,ContinueContinue reading “SOY SAUSAGE VEGETABLE BEAN STEW”