Tag Archives: Stew

Light Done Right For the New Year

For many, the New Year brings with it a litany of resolutions, chief among them—-weight loss. If you are looking to shed a few pounds in 2010 by revamping your eating habits, then make room on your table for the following dishes. They are low fat and simple to make, but more importantly, they are so incredibly delicious you’ll have a hard time believing that they’re good for you. MUSTARD CRUSTED PORK Ingredients: 3 tablespoons dry Coleman’s English Mustard 2 tablespoons soy sauce 1 tablespoon garlic salt 3/4 teaspoon ground black pepper 3 pounds pork loin roast 1 large onion, … Continue reading →

50th State Stews

I grew up enjoying balmy year-round temperatures in Hawaii. Average highs in the 50th State during the fall range from 80 to 89 degrees. However, despite the tropical setting, locals love stew. Hot stew. I have always loved eating stew, regardless of how high the mercury climbs. In fact, some of my favorite stews are “native” recipes, which feature popular local ingredients, such as curry powder and soy sauce. And while it is not noted on the ingredient’s list, it goes without saying that no one in Hawaii would dare eat a bowl of stew without a piping hot scoop … Continue reading →

Autumn Recipes from A to Z

Tis the season to retreat to the kitchen to prepare warm comfort foods. Think hearty stews, soups, pumpkins, squash, turkey and other fall favorites. In an effort to encourage you to make the most of this season’s spectacular harvest I’ve compiled a collection of autumn recipes from A to Z featuring some of fall’s most popular ingredients. Whether you are cooking for two or two-dozen, the following quick and easy recipes will help make the most of fall’s bounty from apples to zucchini. Autumn Recipes: A is for Apple— DOUBLE APPLE DESSERT SALAD and WILD RICE AND APPLE SALAD. Autumn … Continue reading →

Autumn Recipes: V is for Venison

Prior to moving to Wisconsin from Hawaii I had never heard of venison let alone allow it to pass by my lips. Now that I have been here a while and become indoctrinated (somewhat) to the lifestyle, I’ve devoured many tasty venison dishes and most of them were eaten this time of year since fall marks the start of the deer hunting season. For those of you who are not familiar with the lean meat, venison refers to any wild game meat, though over time (at least in these parts) it has evolved to describe mainly deer meat. Venison is … Continue reading →

Autumn Recipes: S is for Stew

Stew screams fall to me. While some home cooks shy away from the labor-intensive dish I happen to love the way a piping-hot pot of stew fills the house with incredible aromas on a chilly fall evening. If you are one of those people who love the taste of a hearty helping of stew, but can’t stand the prep work that goes into making it, might I suggest setting aside a single Sunday afternoon to make this incredible recipe. It was created by the folks at Martha Stewart Living, though I tweaked it a bit to conform to the tastes … Continue reading →

Autumn Recipes: L is for Lamb

It took me until my freshman year in college to experiment with lamb recipes. My parents were not big lamb eaters and therefore I didn’t have the opportunity to sample many lamb dishes growing up. Now I know how incredibly sumptuous a moist and tender, warm lamb shank can be on a cool autumn evening. When you are shopping for lamb you want to look for a cut that is pink to light red in color and not dull or slimy looking. The fat should be white and waxy looking and the bones should be reddish in color and moist. … Continue reading →

Autumn Recipes: G is for Ghoulish Goulash

By the looks of the racks at Wal-Mart, Target, and Toys R Us if you don’t already have your child’s Halloween costume you might be out of luck. Like it or not Halloween has turned into a season rather than a single day. Years back I tried to fight it. I resisted the temptation to give into the hype and start celebrating the holiday prior to the last week in October, but these days people start prepping for Halloween in late August. If you can’t beat ‘em, join ‘em, I guess. Hence, this next recipe. If you are looking for … Continue reading →

Bowl-o-Rama: Party Recipes for Football Fans

With all due respect for one of the holiest days of the year, half the state of Hawaii couldn’t wait for Christmas to pass. Residents of the 50th state are anxiously counting down the days until New Year’s Day. That’s when for the first time in the history of college football the unbeaten University of Hawaii Warriors will be playing in a MAJOR post-season bowl game. In just a few days the Warriors will go head-to-head with the big Dawgs of Georgia in the Sugar Bowl–smack in the middle of downtown New Orleans, Louisiana. To say this is HUGE for … Continue reading →

Chicken Paprika Stew With Pierogies

I saw this recipe today on the Rachael Ray Show. It looked delicious—and lovely enough in appearance to serve for company! This stew is perfect for holiday get togethers, when family and friends are filtering in and out of the house. It can be reheated again and again and gets better each time! Don’t forget to see my tips and substitutions at the bottom! For this recipe you’ll need: 1/2 pound (about half of a package) smoky, good-quality bacon, chopped into half-inch pieces 3 tablespoon extra-virgin olive oil , divided plus some for coating the pierogies 3 1/2 pounds boneless, … Continue reading →

Gumbo

Gumbo is a stew that is normally found in the South, especially New Orleans and southern Louisiana, but you may also find it as far north as South Carolina. It is especially great when served over rice, so if you’ve never had gumbo, you may want to give this recipe a shot! For this recipe, you will need butter, garlic cloves, two small onions, celery, fresh okra, all purpose flour, beef stew meat (cubed), one 16 ounce can of whole tomatoes, sugar, fresh parsley, fresh thyme, bay leaves, salt, ground cayenne pepper, black pepper, adnouille sausage (smoke sausage can be … Continue reading →