"THREE SISTERS" STEW
This hearty Three Sisters Stew is loaded with tender squash, protein-packed beans, and fresh corn. It's delicious comfort food, and makes a perfect vegan main dish for Thanksgiving too!
Provided by Veg Kitchen
Categories Main Course Squash and bean stew / Thanksgiving
Time 1h40m
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F.
- Remove stem from the pumpkin or squash and cut in half lengthwise. Cover with aluminum foil and place the halves, cut side up, in a foil-lined shallow baking pan. If your knives aren't sharp enough, just wrap the pumpkin or squash in foil and bake it whole. Bake for 40 to 50 minutes, or until you can pierce through with a knife, with a little resistance.
- When cool enough to handle, scrape out the seeds and fibers (clean the seeds for roasting, if you'd like). Slice and peel, then cut into large dice.
- Heat the oil in a soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until the onion is golden.
- Add the pumpkin or squash and all the remaining ingredients except the last 2, and bring to a simmer. Simmer gently, covered, until all the vegetables are tender, about 20 to 25 minutes. Season to taste with salt and pepper.
- If time allows, let the stew stand for 1 to 2 hours before serving, then heat through as needed. Just before serving, stir in the cilantro. The stew should be thick and very moist but not soupy; add additional stock or water if needed. Adjust seasonings to your liking. Scoop into bowls to serve.
Nutrition Facts : Calories 338 kcal, Carbohydrate 60 g, Protein 16 g, Fat 5 g, SaturatedFat 1 g, Sodium 300 mg, Fiber 13 g, Sugar 8 g, UnsaturatedFat 4 g, ServingSize 1 serving
WEST AFRICAN GROUNDNUT STEW (MOOSEWOOD)
This is from the excellent Moosewood Restaurant of NY. (Trying for the first time, will add to description once we know more) Reprinted from Sundays at Moosewood Restaurant, Copyright © 1990 by Moosewood, Inc. Simon and Schuster, publisher.
Provided by jordanpoling
Categories Stew
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Sauté the onions in the oil for about 10 minutes. Stir in the cayenne and garlic and sauté for a couple more minutes. Add the cabbage and sweet potatoes and sauté, covered for a few minutes. Mix in the juices, salt, ginger, cilantro, and tomatoes. Cover and simmer for about 15 minutes, until the sweet potatoes are tender. Add the okra and simmer for 5 minutes more. Stir in the peanut butter, place the pan on a heat diffuser, and simmer gently until ready to serve. Add more juice or water if the stew is too thick.
MOOSEWOOD'S ITALIAN FISH STEW
Ok, the MOST delicious meal in the world. I always splurge and do this with halibut but you can use any firm fish fillet you find. You will not believe how incredible the flavors from this stew are. Savor and enjoy!!!! --Recipe from Moosewood Restaurant Low-Fat Recipes (Note- a few minor changes have been made to the original recipe)
Provided by hollyfrolly
Categories Stew
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Saute garlic and onion in the oil over medium heat. Stir frequently (about 7-8 minutes).
- Add the ground fennel and white wine and cook for two minutes.
- Add the chopped fennel, potatoes, tomatoes, and clam juice.
- Place the rosemary and orange peel in a tea ball or make a boquet garni and add it to the stew.
- Bring to a boil, lower the heat and simmer for 20 minutes.
- Add saffron and fish to the stew and simmer for about 20 minutes (until fish flakes with fork).
- Add salt and pepper to taste. Top with basil or parsley and serve with fresh bread.
- ENJOY!
Nutrition Facts : Calories 432, Fat 9.7, SaturatedFat 1.5, Cholesterol 71.5, Sodium 408.4, Carbohydrate 50.5, Fiber 10.5, Sugar 10.1, Protein 33.1
THREE SISTERS STEW
Matt Mead, the governor of Wyoming, recalls being taken out by his grandfather on the family ranch to shoot his first duck for Thanksgiving at age 9, when he was so small that his grandfather had to brace him from behind to help absorb the kick from the shotgun. Game is found on many Thanksgiving tables in the state, but other traditions predate the hunt. The trinity of corn, beans and squash was central to the agriculture of the Plains Indians in what would later become Wyoming, and some cooks honor that history each Thanksgiving with a dish called Three Sisters stew. The writer Pamela Sinclair's version is a highlight of her 2008 cookbook, "A Taste of Wyoming: Favorite Recipes From the Cowboy State." The stew works nicely as a rich side dish for turkey, and can easily be adapted to vegetarian tastes by omitting the pork and adding a pound of cubed butternut squash instead.
Provided by Sam Sifton
Categories dinner, lunch, soups and stews, main course
Time 1h40m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Season pork with cumin, salt and pepper. Heat oil in a Dutch oven or large heavy-bottomed saucepan over medium-high heat until it shimmers. Add pork, in batches if necessary, and cook, turning as needed, until lightly browned on all sides, 5 to 6 minutes. Transfer pork to a bowl and set aside.
- Add onion to pan and sauté, stirring occasionally, until translucent, 5 to 7 minutes. Add garlic and sauté, stirring occasionally, until lightly colored, 2 to 3 minutes. Return pork to pan, along with stock and squash, and bring to a boil. Reduce heat to medium-low and simmer, covered, for about 30 minutes.
- Add beans, tomatoes, corn and chiles and cook, uncovered, over medium heat until stew has thickened, about 40 minutes. Add cilantro and season to taste with salt and pepper.
Nutrition Facts : @context http, Calories 389, UnsaturatedFat 9 grams, Carbohydrate 44 grams, Fat 14 grams, Fiber 10 grams, Protein 24 grams, SaturatedFat 3 grams, Sodium 1071 milligrams, Sugar 6 grams, TransFat 0 grams
MOOSEWOOD CHICKPEA AND ARTICHOKE HEART STEW
This recipe is from Moosewood. I never add the winter squash because I don't have any on hand and don't go through the trouble to make it... although they do suggest using a jar of baby food. I also substitute a tablespoon or two of curry powder with the 1 tsp turmeric. I also add some feta cheese if I have some in my fridge. It adds a nice flavor to the stew. Everybody always asks about it at work and wants the recipe. This stew tastes better the next day and freezes well.
Provided by gobruijns
Categories Stew
Time 25m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a saucepan, bring the water or vegetable stock to a simmer.
- While the water heats, saute the onions and garlic in the oil for about 8 minutes, until soft.
- Stir the turmeric and paprika into the onions and saute for a minute.
- Add the potatoes, rosemary, sage, and the simmering water or stock.
- Cook about 12 minutes, until the potatoes are tender.
- Stir the pureed squash or sweet potatoes, and add the drained chick peas and artichoke hearts.
- Remove the rosemary sprig, add salt and pepper to taste, and return to a simmer.
- Serve with lemon wedges and top with grated Pecorino or Parmesan, if you wish.
Nutrition Facts : Calories 328.3, Fat 6.3, SaturatedFat 0.8, Sodium 511.5, Carbohydrate 59.7, Fiber 10.8, Sugar 3.7, Protein 10.7
THREE SISTERS STEW
Make and share this Three Sisters Stew recipe from Food.com.
Provided by dicentra
Categories Vegan
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a large saucepan over med-high until hot. Add rice, onion and garlic and cook for 2-3 minutes until onion is crisp tender. (Don't burn the garlic!).
- Stir in all the remaining ingredients. Bring to a boil.
- Reduce heat and simmer uncovered for 15-20 minutes until rice is tender and broth is slightly thickened.
More about "moosewood three sisters stew food"
PROJECT REVIVAL: THREE SISTERS STEW - BLOGGER
From projecttorevivewomenswork.blogspot.com
Author Claire AskewEstimated Reading Time 1 min
THREE SISTERS STEW – ART OF NATURAL LIVING
From artofnaturalliving.com
THREE SISTERS STEW - BRAND NEW VEGAN
From brandnewvegan.com
THREE SISTERS STEW - EATINGWELL
From eatingwell.com
5/5 (1)Total Time 50 minsServings 8Calories 166 per serving
MOOSEWOOD RESTAURANT LOW-FAT FAVORITES: FLAVORFUL RECIP…
From goodreads.com
WELCOME TO THREE SISTER STEW! – THREE SISTER STEW
From threesisterstew.wordpress.com
THE OFFICIAL MOOSEWOOD RESTAURANT COOKING FOR HEALTH REVIEW …
From vegweb.com
THREE SISTERS AT FOUR CORNERS STEW RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
MOOSE STEW – A FIRST CHOICE FOR A HEARTY DINNER TO APPEASE THE …
From all-about-moose.com
MOOSE STEW - CANADA'S FOOD GUIDE
From food-guide.canada.ca
THREESISTERSTEW – THREE SISTER STEW
From threesisterstew.wordpress.com
THREE SISTERS AT FOUR CORNERS STEW - MYFITNESSPAL
From myfitnesspal.com
THREE SISTERS STEW RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
THREE SISTERS STEW | CHICKASAW NATION
From chickasaw.net
MOOSEWOOD RESTAURANT - WIKIPEDIA
From en.wikipedia.org
THREE SISTER STEW – THREE SISTER STEW
From threesisterstew.wordpress.com
HEARTY BAKES AND STEWS FOR A GLOOMY, COOL START TO SUMMER
From latimes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love