ANGINARES ME ARAKA (ARTICHOKE AND PEA STEW)
Make and share this Anginares Me Araka (Artichoke and Pea Stew) recipe from Food.com.
Provided by evelynathens
Categories Stew
Time 40m
Yield 5-6 serving(s)
Number Of Ingredients 10
Steps:
- Place the oil, onions and carrots in a large saucepan and cook until the onion is translucent.
- Add 1 1/2 cups of water and bring to the boil.
- Cook for 10 minutes.
- Add the artichokes, tomato paste, lemon juice and salt and pepper to taste.
- Cover and cook for 10 minutes more.
- Add the peas and dill, check seasoning.
- Cover and cook a further 10 minutes. The stew should have quite a bit of sauce, but not be swimming in it. If there's too much liquid, uncover pan, turn up heat slightly and boil to evaporate liquid, about 5 minutes.
- This is best served warm, nearly room-temperature.
- Serve with feta and crusty bread to mop up the juices.
LAMB, ARTICHOKE AND TOMATO STEW
Different stew with a very meditteranean/greek flavor. Great served over rice or pilaf, or serve alone, with bread, a salad, and a nice red wine. Adapted from "The Frugal Gourmet".
Provided by Lizzie-Babette
Categories Stew
Time 3h30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In very large frying pan, melt butter.
- Add lamb and saute until lightly browned.
- Remove lamb and saute onions, garlic and parsley in pan drippings until tender.
- Put lamb, onions, garlic, and parsley in a large pot.
- Add salt, pepper, tomato paste, and wine, simmering, covered, until lamb is tender (about 1 1/2 hours).
- Add artichokes, mint, lemon juice, and tomatoes and simmer another 1 1/2 hours.
PEAS AND ARTICHOKES (GREECE)
Make and share this Peas and Artichokes (Greece) recipe from Food.com.
Provided by Sydney Mike
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Bring a pot of salted water to a boil, then add peas, lemon juice, pinch of sugar & chopped dill.
- Cover & cook about 10 minutes, or until peas are tender, then drain & keep warm.
- Cut off root ends of green onions & trim green tops, leaving about 1 inch of green attached.
- In a saucepan heat olive oil & cook onions to soften.
- Cut artichoke hearts into halves or quarters & add to onions.
- Add peas, salt & pepper & cook for 5 minutes, then serve immediately.
GREEK AVGOLEMONO STEW
Posted this because of a to-die-for soup I recently made (see Sage's recipe #169328), converted into a stew. A classic Greek dish from a vegetarian "minute meals" cookbook. Delicious, easy and fast. Serve with a simple tomato and feta salad. Use a top-quality broth if you can. As written it turns out like a soupy-ish stew. P.S. I like to cook the stew long enough so the eggs coagulate, so I would personally simmer for about 5 minutes after adding eggs.
Provided by Kumquat the Cats fr
Categories Stew
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine vegetable broth, chickpeas with liquid, rice and onions in large saucepan. Cover and bring to a boil over high heat.
- Stir in the carrots and reduce the heat so that the liquid boils gently. Cover and cook until the rice is tender but slightly firm to the bite, about 10-15 minutes.
- Meanwhile, beat the eggs in a small bowl, add lemon juice and stir to combine.
- Ladle 1/2 cup of the hot liquid from the stew into the eggs and stir. Still stirring, slowly pour the egg-lemon broth mixture into the stew. Reduce heat to low.
- Add the spinach and stir until wilted. Serve immediately.
Nutrition Facts : Calories 249.2, Fat 4, SaturatedFat 1, Cholesterol 105.8, Sodium 401.4, Carbohydrate 43.1, Fiber 6.7, Sugar 2.6, Protein 11
TUMERIC INFUSED CHICKEN AND CHICK PEA STEW
My wife swears the tumeric in this dish helps the most when her Lupus flares. Adjust the spice amounts as you see fit. I feel sprinkling the spice mixture directly on the chicken is the most important step!
Provided by Oumichaelm
Categories Chicken Breast
Time 1h10m
Yield 1 Cup, 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in large deep pan ( 12 inch diamter and 4-6 inches). Saute onions until tender (about five minutes).
- Throughly mix up the spices, cardamon, tumeric, coriander, chili powder, and garlic in a small measuring cup.
- Add chicken to the pan and cook until pink is gone.
- Sprinkle dry spice mixture over chicken until throughly coated.
- Add water and almond milk. Stir until mixture begins to boil.
- Add diced tomatoes, black beans, chick peas, and lemongrass.
- Cover, reduce the heat to low and let simmer 30 minutes.
Nutrition Facts : Calories 483.4, Fat 20, SaturatedFat 4.8, Cholesterol 96.8, Sodium 328, Carbohydrate 34.8, Fiber 9.4, Sugar 2.6, Protein 40.9
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