FEEL GOOD SWEET POTATO STEW
Provided by Michael Symon : Food Network
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat a large saucepan over medium heat and add the oil. When hot, add the garlic and onions and cook until beginning to soften, about 2 minutes. Add the potatoes, turmeric, coriander and pepper and cook for 2 minutes. Add the crushed tomatoes, beans, coconut milk, vegetable stock and nuts and bring to a simmer. Cook until the potatoes are tender and the liquid thickens, 20 to 30 minutes. Taste and season with salt if needed.
- Serve the stew in bowls with lime wedges for squeezing. Garnish with cilantro and hot sauce if using.
ROASTED PURPLE SWEET POTATOES
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cut 2 large purple sweet potatoes into thin wedges. Toss on a rimmed baking sheet with 1/2 lemon (quartered and sliced), 3 tablespoons olive oil, 1 tablespoon harissa and 1 teaspoon ground cumin; season with salt and pepper. Roast at 425˚ F, stirring once, until tender and lightly browned, 30 minutes. Top with chopped parsley.
SWEET POTATO BEEF STEW
The coziest beef stew with the most tender chunks of beef and sweet potato that just melt in your mouth! And it's FREEZER-FRIENDLY!
Provided by Chungah Rhee
Categories entree
Yield 6 servings
Number Of Ingredients 16
Steps:
- Heat olive oil in a large stockpot or Dutch oven over medium heat. Season steak with salt and pepper, to taste. Working in batches, add steak to the stockpot and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside. Add onion, carrot and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 3-4 minutes. Whisk in flour and tomato paste until lightly browned, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the stockpot. Stir in beef stock, thyme, bay leaves and steak. Bring to a boil; reduce heat and simmer until beef is very tender, about 30 minutes. Stir in sweet potatoes; simmer until potatoes are just tender and stew has thickened, about 20 minutes. Remove and discard thyme sprigs and bay leaves. Stir in parsley; season with salt and pepper, to taste.* Serve immediately.
ROASTED PURPLE YAM STEW
Ever since I first saw purple cauliflower on a cooking competition show, I've wanted to make a soup from them. Unfortunately, I have yet to find any. But, I did find purple yams at an Asian market after a tip from a fellow home cook, and I'm glad I did. This recipe makes for a very thick soup that's similar to split pea soup in consistency. The orange circles in the picture are my Habanero Jelly recipe (http://www.food.com/recipe/habanero-jelly-528054).
Provided by Late Night Gourmet
Categories Stew
Time 5h20m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Bring enough water to cover the corn to a boil. Add a pinch of salt, and boil for 8 minutes. Extract the corn, but retain 4 cups of the water. Cut the corn from the cobs and set aside, retaining the cobs.
- Combine corn cobs, shrimp shells, water, carrot, thyme, and one onion in a large pot. Bring to a boil, then lower to a simmer for 4 hours. Strain contents of pot out to retain the stock.
- Meanwhile, preheat oven to 350 degrees F. peel yams until the purple inside is exposed. Cut into 1" chunks, discarding any parts that aren't purple. Toss with 2 tablespoons olive oil, salt, and Chinese Five Spice. Arrange on baking sheets so they aren't touching. Cook for 20 minutes or until softened somewhat. Remove from oven and set aside.
- While the yams roast, heat remaining oil in a large pot on medium. Saute onions until soft, about 10 minutes. Add peppers, galangal, garlic, ginger, and remaining chopped onion. Saute for about a minute, constantly stirring.
- Add shrimp to the pan, stirring occasionally to keep spices from burning. Cook both sides of shrimp for minutes, then remove from pan - leaving the ginger and other contents in the pot - and set aside.
- Add roasted yams to the pot, and stir to coat with the contents of the pan. Add stock. Stir, scraping up whatever sticks to the bottom of the pan. Lower to a simmer and cook for another 30 minutes, or until yams are soft.
- Pour contents of pot in a blender and puree. Use a spatula to scrape down the sides, since the mixture will be thick.
- Remove stems from mushrooms and slice in 1/4" pieces. Add to the pot and cook for 5 minutes. Add the corn, shrimp, and green onion and stir thoroughly.
- Serve with habanero jelly of this isn't spicy enough for you.
Nutrition Facts : Calories 335.2, Fat 8.8, SaturatedFat 1.3, Cholesterol 71.4, Sodium 1219.4, Carbohydrate 54.4, Fiber 8, Sugar 6.8, Protein 13.3
SPICY AFRICAN YAM STEW
This is just like Ground Nut Stew, only without the chicken!! Makes a great Vegetarian Soup! You could switch out Vegetable broth for Chicken if you prefer.
Provided by katie in the UP
Categories Stew
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a stockpot over medium heat. Saute onion, sweet potato, and garlic until onion is soft. Turn down heat if necessary to prevent burning.
- Stir in the broth, thyme and cumin. Bring to a boil, cover and simmer for about 15 minutes. Stir in tomatoes, garbanzo beans, jalapenos and zucchini. Simmer until tender, about 15 minutes.
- Stir in the cooked rice and peanut butter until the peanut butter has dissolved.
AFRICAN YAM STEW
I made this last night and it was great! Very simple and very good for you. I tasted it before adding the lemon juice and I think that I liked it better without, but the recipe (from a nutrition book - Becoming Vegetarian) called for it, so I've included it below. I added some cooked tomatoes at the same time as the yams. I used 2 very rounded teaspoons of some Chinese Chili Garlic sauce I had in the fridge. I ate it with a dolop of yogurt. Nothing else needed, it's a complete meal. My boyfriend ate it with Pita though. I can't wait for the leftovers tonight :-)
Provided by Sandy in California
Categories Stew
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 2 Tblsp of stock in a large pot. Add the onion and saute over medium heat for 5 minutes, adding more stock if necessary.
- Add the remaining stock, yams, chickpeas, rice and salt; simmer for 45 minutes.
- In small bowl, blend the peanut butter with 1/2 cpu of liquid from the stew to make a smooth paste. Stir into the stew along with the greens and cook for 5 minutes.
- Stir in the lemon juice, pepper and tamari or Braggs; add chili sauce to taste.
- Adjust seasonings and serve.
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