Posts Tagged ‘parsley’

2 onions, peeled and tinly sliced
1 pound stew meat (lamb, veal, or beef) cut into 1-inch cubes or 2 pounds chicken legs, skinned and cut up
1/3 cup olive oil
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1/4 teaspoon turmeric
3 cups parsley, chopped
1/3 cup mint, chopped or 2 tablespoons dried
1/4 teaspoon saffron, ground dissolved in 1 tablespoon hot water
1 tablespoon tomato paste
2 tablespoons lime juice
1 pound fresh rhubarb, cut into 1-inch pieces

1. In a Dutch oven, brown onions and meat or chicken in 3 tablespoons oil. Add salt, pepper and turmeric. Pour in water – 2 1/2 cups for meat and 1 1/2 cups for chicken. Cover and cook for about 1 hour for meat and 15 minutes for chicken over low heat, stirring occasionally.
2. In a skillet, fry parsley and mint in remaining oil for 10 – 15 minutes.
3. Add parsley and mint, saffron water, tomato paste, and lime juice to the meat. Cover and simmer 55 minutes longer over low heat.
4. Preheat oven to 350F. Transfer the stew to a deep ovenproof casserole. Arrange the rhubarb on the top and cover with lid. Oven vents on roasting pan. Cook for 25 to 35 minutes or until the rhubarb is tender.
5. Adjust seasoning. If the stew is too sour, add 1 tablespoon sugar. If the rhubarb needs more cooking, continue until done. Remember, rhubarb is fragile; the pieces must be cooked, but not to the point of dissolving or falling apart.
6. Serve with rice. Serves 6.


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cooked vegetable (see below)
1 ½ cup chicken broth
1 tablespoon olive oil
1 teaspoon flour (1 t tapioca, arrowroot, wheat)
seasonings based on above vegetable (see chart, below)
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup rice milk

In a blender container or food processor bowl combine the cooked vegetable and ¾ cup of the chicken broth. Cover and blend or process about 1 minute or till smooth. Set aside.

In a medium saucepan put oil, flour, seasonings, salt, and pepper. Add milk all at once. Cook and stir till slightly thickened and bubbly. Cook 1 minute more. Stir in vegetable mixture and remainng broth. Cook and stir till heated through. If necessary, add additional milk to make of desired consistency. Season to taste.
Serves 3 or 4 side-dish servings.

Acorn Squash
Scrape flesh from peel after cooking.
¼ t ground ginger or ground cinnamon

3 cups cut asparagus or one 10-ounce package frozen cut asparagus
½ teaspoon finely shredded lemon peel and 1/8 teaspoon ground nutmeg

3 cups broccoli flowerets or one 10-ounce package frozen cut broccoli
1 teaspoon snipped thyme or ¼ teaspoon dried thyme, crushed

Brussel Sprouts
2 cups brussel sprouts or one 10-ounce package frozen brussel sprouts
1 teaspoon snipped marjoram or ¼ teaspoon dried marjoram, crushed

Butternut Squash
3 cups butternut squash, mashed
1/2 teaspoon ground nutmeg

2 ½ cups sliced carrots or loose-pack frozen crinkle-cut carrots
1 tablespoon snipped parsley
1 teaspoon snipped basil or ¼ teaspoon dried basil, crushed

3 cups cauliflower flowerets or one 10-ounce package frozen cauliflower
½ to ¾ teaspoon curry powder

2 ½ cups sliced celery
1 teaspoon snipped dillweey or basil or ¼ teaspoon dried dillweed or basil, crushed

Green Beans
3 cups cut green beans or one 10-ounce package frozen cut green beans
1 teaspoon snipped savory or ¼ teaspoon dried savory, crushed

5 cups sliced fresh mushrooms
½ teaspoon snipped thyme or 1/8 teaspoon dried thyme, crushed, and, if desired,
1 tablespoon dry sherry

2 ½ cups chopped onion
1 teaspoon worcestershire sauce (contains wheat and soy, I believe) and
1 clove garlic, minced

2 ½ cups shelled peas or one 10-ounce package frozen peas
1 teaspoon snipped sage; ¼ teaspoon dried sage, crushed
2 teaspoon snipped mint; or ¼ teaspoon dried mint, crushed

3 medium potatoes, peeled and cubed, or 1 ¾ cup mashed, cooked potatoes
1 teaspoon snipped dillweed or ¼ teaspoon dried dillweed

Scrape flesh from peel after cooking.
¼ t ground ginger or ground cinnamon

16 cups fresh spinach or one 10-ounce package frozen spinach
½ teaspoon snipped tarragon; 1/8 teaspoon dried tarragon, crushed; or 1/8 teaspoon ground nutmeg

Sweet Potato
1 ¾ cup roasted sweet potato
1/8 t. curry powder
3 shakes of nutmeg

3 cups sliced zucchini or yellow summer squash
1/8 teaspoon ground nutmeg

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