Wednesday, February 21, 2018

Curried Butternut Garbanzo Stew

This stew is a hearty one, thick with squash, with added protein with garbanzo beans. After it sits for a while, the flavors meld and it becomes so tasty.


1 medium size butternut squash, peeled, seeded, and cut into 1 inch dice, about 3 cups
1 tsp olive oil
1 medium onion, diced, about 1 cup
1 clove garlic, minced
1 tsp cumin seeds
1/2 tsp red pepper flakes
1 tsp curry powder
1/4 tsp saffron (optional)
1/2 red pepper, diced, about 1/2 cup
1 Anaheim chili, seeded and diced, about 1/4 cup
1 can garbanzo beans, rinsed and drained
1 12-1/2 oz can crushed tomatoes
1 cup vegetable stock
1/2 tsp sea salt, or to taste
1/4 tsp pepper, or to taste

Directions: Heat the olive oil in a heavy bottomed stock pot. Add the onion, garlic, red pepper and chili to the olive oil. Cook over low heat for about3 to 4 minutes, until the onion begins to turn translucent and the red pepper begins to soften. Add the spices and stir to let the spices bloom. You'll smell their scent in the air. Add the garbanzo beans, along with the tomatoes and vegetable stock to the stock pot and bring to a simmer. Add the butternut squash and continue cooking until the squash is tender and the flavors begin to meld together. The stew will be quite thick. Taste, and correct the seasoning with salt and pepper, adding more curry powder if needed.

Serves 4

Stealthy Cooking Tip: Serve a green salad with this stew for a complete meal. 

Monday, January 22, 2018

Giant Peruvian Bean Soup

As you may know, Annie Sommerville, or at least her recipes from the Greens Restaurant in San Francisco, has had a tremendous influence on my cooking over the years. Here's another recipe that is greatly influenced by on of her recipes from the Everyday Greens cookbook. I've changed it up to make it quicker and easier for me to cook, and I added a small portion of meat to make it more palatable to my meat centric husband. He did proclaim it delicious, and ate leftovers for lunch, saying it got better and better the longer it sat. So good to hear!


1 cup giant Peruvian lima beans
1 Tbs extra virgin olive oil
1 Andouille sausage (optional)
1 cup chopped sweet onion
1 Tbs minced elephant garlic
1/2 cup sliced celery
1/2 cup chopped red pepper
1/4 cup chopped Anaheim chili peppers
1/4 cup white wine
6 cups vegetable stock
1 bay leaf
1 tsp dried thyme leaves
1 tsp dried oregano
1 Tbs dried parsley
3 fresh sage leaves (or 1 tsp dried sage)
salt and pepper to taste
Parmesan cheese for topping


Place the lima beans in a deep soup pot, and cover them with water. Bring the water to a boil and let simmer for 1 minute. Remove the beans from the heat and let sit for 1-1/2 hours. Drain. Near the end of the soaking time, heat the olive oil in a nonstick skillet. Add the sausage, onion, garlic, celery and peppers and cook for about 5 minutes, until the sausage is cooked through and the onion is translucent. Drain any fat that may remain. Add the white wine to the skillet and cook another minute, until the wine is almost evaporated. Cover the drained beans with the vegetable stock, add the cooked sausage and vegetables, along with the bay leaf, thyme, oregano, parsley, and sage. Cook until the beans are tender, about 2 to 3 hours. The beans will be creamy and tender when done. Taste for flavor, adding salt and pepper as needed. Top each bowl with a small amount of Parmesan cheese when serving.

Serves 4

Stealthy Cooking Tip: Don't add the salt until the end of the cooking period, as salted beans take longer to cook, and the cooking time may increase by another hour or more. This recipe can be easily vegetarian, simply by omitting the sausage.