CALAMARI STEW
Squid, slowly cooked in tomato sauce makes a tasty appetizer or light entree.
Provided by Deborah Mele
Categories Seafood
Time 1h
Number Of Ingredients 12
Steps:
- Clean the squid by removing the skeleton running down the back and anything left inside the tube, and cut the tube into 1 inch rings.
- Cut the hard area from the tentacles, and if large, cut in half.
- Rinse all the squid pieces in water.
- In a large heavy saute pan, heat the oil and add the onion, carrots, and celery.
- Cook until almost tender, and add the calamari, garlic and chile and cook an additional minute or two.
- Add the wine, and continue to cook over medium heat until the wine has almost completely absorbed.
- Add the chopped tomatoes, parsley, and season with salt and pepper.
- Bring to a boil and then reduce heat to a simmer.
- Continue to cook the squid for 30 to 35 more minutes, adding the chopped greens in the last 10 minutes.
- Taste and adjust seasonings if needed.
- Spoon into individual servings bowls and offer slices of crusty bread when serving.
Nutrition Facts : Calories 327 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 264 milligrams cholesterol, Fat 20 grams fat, Fiber 4 grams fiber, Protein 21 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 2 cups, Sodium 179 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 16 grams unsaturated fat
FLORENTINE STEWED CALAMARI WITH SWISS CHARD
From the Gourmet Magazine May/2009 I have not made this recipe YET! I'm waiting for Guests that will appreciate it!! Calamari isn't something I can get DH to eat :(
Provided by katie in the UP
Categories Stew
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a 6 qt heavy pot over med heat until it shimmers.
- Cook garlic with red pepper flakes, stirring until pale golden, about 1 minute.
- Add onion, celery, carrots and 1/2 tsp salt.
- Cook stirring occasionally until veggies are tender, about 6 minutes.
- Add tomatoes (with their juice), water, wine and squid.
- Simmer uncovered 10 minutes.
- Stir in chard and briskly simmer, covered, until squid are tender, about 1 hour.
- Adjust seasonings.
- Serve with Crusty Italian bread.
Nutrition Facts : Calories 270.7, Fat 11.1, SaturatedFat 1.7, Cholesterol 264.2, Sodium 525.2, Carbohydrate 20.1, Fiber 4.2, Sugar 7.9, Protein 20.7
RED LENTIL AND SWISS CHARD STEW
Make and share this Red Lentil and Swiss Chard Stew recipe from Food.com.
Provided by ellie_
Categories Stew
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large soup pot or saucepan, saute the onion in oil over medium high heat for 10-15 minutes or until onion is golden.
- Stir in curry powder and cayenne.
- Add the broth and chard and increase heat to high and bring to a boil.
- Reduce heat to medium and stir in lentils and garbanzos. Cover pan and simmer for 10 minutes or until lentils are tender (if you use brown lentils it will take longer for lentils to be tender), stirring occasionally.
- Divide soup into bowls and top with sour cream or yogurt, if desired.
Nutrition Facts : Calories 617.8, Fat 11, SaturatedFat 1.6, Sodium 558.5, Carbohydrate 99.3, Fiber 20, Sugar 2.4, Protein 36.2
QUICK WHITE BEAN STEW WITH SWISS CHARD AND TOMATOES RECIPE
White bean stew is a healthy, high-protein dish with nutritious swiss chard and tomatoes. It's tasty, rich, and can be made in less than an hour.
Provided by Danielle Castillo
Categories Stew
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Bring a saucepan of water to a boil
- Add the chard and simmer over moderate heat until tender, 8 minutes
- Drain the greens and gently press out excess water
- In the saucepan, heat the oil
- Add the garlic and crushed red pepper and cook over moderate heat until the garlic is golden, 1 minute
- Add the tomatoes and bring to a boil
- Add the beans and simmer over moderately high heat for 3 minutes
- Add the chard and simmer over moderate heat until the flavors meld, 5 minutes
- Season the stew with salt and serve
Nutrition Facts : Carbohydrate 36.72g, Fat 14.40g, Fiber 10.02g, Protein 13.47g, SaturatedFat 2.04g, ServingSize 4.00 Person, Sodium 936.71mg, Sugar 0.00, UnsaturatedFat 9.98g
SWISS CHARD STEW
Steps:
- Cover the dried tomatoes with about 1 cup boiling water in a small bowl. Let stand until needed.
- Heat the oil in a large soup pot. Add the onion, garlic, and carrots and sauté over medium-low heat, stirring occasionally, until all are golden.
- Meanwhile, rinse the chard well, trim away the thick midribs, and cut into approximately 1/2-by-2-inch shreds. Place in another large pot with just enough water to keep the bottom of the pot moist. Cover and cook until just tender and bright green, about 5 to 7 minutes. Remove from the heat and set aside until needed.
- Add the water, tomatoes, tortellini, and seasoning to the soup pot. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 15 minutes, or until the carrots are just tender.
- Add the squash and dill. Cover and simmer over low heat for another 10 minutes, or until the tortellini and the squash are done. Stir in the reserved chard, and add more water if needed to give the stew a moist yet not soupy consistency. Season with salt and pepper, then serve at once, garnishing each serving with a few strips of basil.
- Nutrition Information
- Per serving:
- Calories: 115
- Total fat: 4g
- Protein: 5g
- Fiber: 4g
- Carbohydrate: 17g
- Cholesterol: 0mg
- Sodium: 437mg
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