Stewing in November
I don't care what Auberon Waugh thinks, I like stew in November. Here are two that aren't too fattening and have big flavor:
Lentil and Wild Rice Stew with Sage
Chop and saute 2 medium onions, 3 cloves of garlic, 1 cup of carrots and 4 uncooked sliced sausages in some olive oil in a heavy pot. If you are using cooked sausages, like the low fat chicken sausage that I use in this dish, then just brown and hurl them in when you put in the lentils.
Add a cup of Red wine to deglaze and 1/2 cup of dried mushrooms like chanterelles, and 1 dried chili pepper like a New Mexico or Ancho, chopped up. Simmer for about 5 minutes. Dried mushrooms add a richer flavor to this stew than fresh - at least I think so.
Add a box of Pomi chopped tomatoes, 1 cup of wild rice, a jumbo can of chicken broth, 1 tablespoon of sage, 1 teaspoon of fennel seed and 1 teaspoon of nutmeg.
Simmer for 1/2 hour, then add 1 1/2 cups of small lentils - I used some festive mixed lentils that I got at Sid Wainer. French lentils would work well too. Add the chicken sausage as I mentioned above - only if it's fully cooked, but be sure to brown the slices before putting them in.
Simmer for another 1/2 to 3/4 hour until the lentils are soft and the wild rice grains have split. Add salt and pepper to taste.
Chicken Chili (Sort of)
I don't know if this is a Tex Mex Chicken Stew or Chili, but it tastes good.
Toast 2 ancho chili peppers and 2 chipotle peppers in a 450 degree oven for about 6-8 minutes, or until puffed up. Watch them carefully so they don't burn.
Remove the seeds and grind up the peppers in a spice grinder or food processor. The chili powder doesn't have to be super fine, about the texture of kosher salt works.
Brown 6-8 chicken thighs in a heavy pot, then remove chicken and set aside.
Add and saute 2 chopped onions, 3 poblano peppers, 1 serrano pepper and 3 minced garlic cloves until soft.
Put the chicken thighs back in the pot and add two small cans of tomato paste, chili powder, 1 teaspoon of Epazote, two teaspoons each of cumin (or more to taste, I like cumin) and coriander.
Simmer for 1/2 hour then add 1- 1 1/2 cups of shoepeg corn (frozen is fine) 3 small sliced summer squash or zucchini and 2 cans of black beans, rinsed.
Simmer for another 20-30 minutes, or until squash and chicken are tender. Garnish with green onion and grated cheese and serve with corn bread.
Lentil and Wild Rice Stew with Sage
Chop and saute 2 medium onions, 3 cloves of garlic, 1 cup of carrots and 4 uncooked sliced sausages in some olive oil in a heavy pot. If you are using cooked sausages, like the low fat chicken sausage that I use in this dish, then just brown and hurl them in when you put in the lentils.
Add a cup of Red wine to deglaze and 1/2 cup of dried mushrooms like chanterelles, and 1 dried chili pepper like a New Mexico or Ancho, chopped up. Simmer for about 5 minutes. Dried mushrooms add a richer flavor to this stew than fresh - at least I think so.
Add a box of Pomi chopped tomatoes, 1 cup of wild rice, a jumbo can of chicken broth, 1 tablespoon of sage, 1 teaspoon of fennel seed and 1 teaspoon of nutmeg.
Simmer for 1/2 hour, then add 1 1/2 cups of small lentils - I used some festive mixed lentils that I got at Sid Wainer. French lentils would work well too. Add the chicken sausage as I mentioned above - only if it's fully cooked, but be sure to brown the slices before putting them in.
Simmer for another 1/2 to 3/4 hour until the lentils are soft and the wild rice grains have split. Add salt and pepper to taste.
Chicken Chili (Sort of)
I don't know if this is a Tex Mex Chicken Stew or Chili, but it tastes good.
Toast 2 ancho chili peppers and 2 chipotle peppers in a 450 degree oven for about 6-8 minutes, or until puffed up. Watch them carefully so they don't burn.
Remove the seeds and grind up the peppers in a spice grinder or food processor. The chili powder doesn't have to be super fine, about the texture of kosher salt works.
Brown 6-8 chicken thighs in a heavy pot, then remove chicken and set aside.
Add and saute 2 chopped onions, 3 poblano peppers, 1 serrano pepper and 3 minced garlic cloves until soft.
Put the chicken thighs back in the pot and add two small cans of tomato paste, chili powder, 1 teaspoon of Epazote, two teaspoons each of cumin (or more to taste, I like cumin) and coriander.
Simmer for 1/2 hour then add 1- 1 1/2 cups of shoepeg corn (frozen is fine) 3 small sliced summer squash or zucchini and 2 cans of black beans, rinsed.
Simmer for another 20-30 minutes, or until squash and chicken are tender. Garnish with green onion and grated cheese and serve with corn bread.
Labels: one pot
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