Stew Peas And Rice Food

SLOW-COOKER CHICKEN-RICE STEW

Steps:

• Toss the chicken in a 6- to 8-quart slow cooker with the sesame oil, grated ginger and a pinch each of salt and pepper. Stir in the rice to coat. Stir in the chicken broth, ginger slices and 4 cups water. Cover and cook on low until the chicken is very tender and the rice is thick, 7 to 8 hours. Stir gently a few times, then let stand, uncovered, 10 minutes. Discard the ginger slices.
• Meanwhile, heat the vegetable oil in a large skillet over medium heat. Add the garlic and cook, stirring constantly, until golden and slightly crisp, 5 to 6 minutes. Remove with a slotted spoon to a small dish. Add the bok choy stems to the skillet, season with salt and cook, stirring, until crisp-tender, about 3 minutes. Add the bok choy leaves and cook until wilted, about 2 minutes.
• Add the bok choy mixture and fish sauce to the slow cooker and stir gently, breaking the chicken apart slightly; season with salt and pepper. Divide among bowls. Top with the fried garlic, scallions, soy sauce and hot sauce. Serve with lime wedges.

STEW PEAS AND RICE

Steps:

• Soak the Salt Beef overnight (included in prep time), this will stop the stew from tasting too salty.
• Wash Red Kidney Beans and remove discolored beans or foreign matter. In a 2-quart stock pot, add beef products and beans.
• Cook beans and beef until they are soft (this will take some time; add water as needed).
• While the other ingredients are cooking, you will have to make the little dumplings called spinners.
• Put flour in a large bowl and add a little water. Knead flour into dough, adding water as necessary, like you're making bread.
• Pinch dough into small pieces, about 2" in diameter. Place pieces of dough into bowl and let sit for awhile.
• In the meantime, check on the beans in the pot to see if they are soft. If they are, reduce the fire to medium.
• With your palms facing each other, roll a piece of dough between them until the dough looks like a big piece of spaghetti.
• Then form the dough so that the middle is wide and the top and bottom are small. This is a spinner. The length of the spinner (dough) should be no more that 4" though. Repeat this process for all the pieces.
• Add all the spinners to the pot of stew and cover the pot. Let the spinners cook for about 5 minutes.
• Add scallions, thyme, black pepper, and cooking oil. Cook for 3 minutes then taste the stew.
• If it taste the way you like it...Mix a solution of flour and water to thicken the stew, then let it simmer for about 10 minutes.
• This is usually served with white rice.

HEARTY BEEF STEW WITH GREEN PEAS AND CARROTS

Steps:

• Preheat oven to 200°F. Place meat in a large bowl. Sprinkle with 1 1/2 teaspoons salt and 1 teaspoon pepper; toss to coat. Heat 2 tablespoons oil over medium-high heat in a large nonreactive soup kettle; add meat to pan in two batches. Brown meat on all sides, about 5 minutes per batch, adding an additional 1 tablespoon oil if necessary. Transfer meat to a platter.
• Add onions to pot; sauté until almost softened, 4 to 5 minutes. Reduce heat to medium and add garlic; continue to sauté for about 30 seconds longer. Stir in flour and cook until lightly colored, 1 to 2 minutes. Stir in wine, scraping up any browned bits that may have stuck to pan. Add chicken broth, bay leaves and thyme; bring to simmer. Add meat and return to a simmer. Cover and place in oven, and simmer until meat is just tender, 2 1/2 to 3 hours. (Stew can be cooled at this point, covered and refrigerated up to 3 days.)
• Before serving, bring 1 inch water to a boil in a steamer pot. Place carrots in steamer basket and lower into pot. Steam until just tender, about 6 minutes.
• Add steamed carrots and uncooked peas to fully cooked stew; cover and let stand to blend flavors, about 5 minutes. Stir in parsley, adjust seasonings and serve.

PEAS AND CARROTS STEW

Steps:

• In a heavy bottomed saute pan over medium-high heat, heat the olive oil, then add the beef, season with 7 Spice, salt and pepper. Sear for 5-7 minutes until the meat is browned on the outside. Remove and set aside, keep any oil and juices in the pan.
• In the same pot, add the onions, garlic and cilantro cook for about 2-3 minutes until fragrant.
• Add the tomato sauce and deglaze the pot. Then add fresh tomatoes and 4 cups of boiling water to the pot and bring to a boil. Return the cooked beef to the pot along with peas and carrots. Lower heat and simmer for 30-45 minutes until sauce thickens.
• Serve over traditional Arabic rice pilaf and sprinkle fresh cilantro for garnish.

RABBIT STEW WITH POTATOES, PEAS AND CARROTS

Steps:

• In a saucepan, put the peeled tomatoes cut into small pieces, chopped onion, peeled potatoes cut into cubes, rabbit, white wine, peas, peeled carrot cut into pieces, chopped garlic, salt, pepper, paprika and the olive oil. Stir, cover the pan with a lid and cook over low heat for about 1 hour and 15 minutes.
• Turn off the heat and serve immediately.