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Hypermarché chili

30 Nov

Chili is one of those things that I’ve never really mastered without a seasoning packet. But tonight’s version with ingredients from Hypermarché Exclusif on the VDN in Dakar may have broken that streak!

250g ground beef
3 cloves garlic, crushed
1 onion, chopped
1/2 cup TVP*
1/8 cup cornmeal
2 lg cans whole tomatoes, crushed or blended
1/2 teaspoon salt or one beef bouillon cube
1/2 teaspoon cayenne pepper
1 teaspoon oregano
2 teaspoons ground cumin
1-2 tablespoons chili powder (or more to taste!)
1 lg can kidney beans, drained
Mimolette cheese
Drained lait caillé nature (Ardo brand is best!)

* Textured Vegetable Protein. Or you can use 500g ground beef. But we like the mixture for health reasons and also because it makes a nice, thick chili.

Brown ground beef with garlic and onions in a pot over medium-high heat. Add tomatoes, salt/bouillon, oregano, cumin, cayenne and chili powder. Cover and reduce heat to low. Simmer for 30 minutes.

Add drained and rinsed beans. Stir to combine, then cover and simmer for another 20 minutes.

Mix cornmeal with some of the tomato liquid, then add to the chili. Stir to combine and simmer for a final 10 to 15 minutes.

Serve with grated mimolette cheese and lait caillé sour cream‘. Jalapeños from America are optional. 😉


Lentil soup

18 Jan

I love the idea of lentil soup, but am always afraid it’ll be blah. Not so! Perfect with some good bread and hot pepper, if that’s your thing.

1 onion, chopped
3 Tbsp olive oil
2 carrots, diced
2 stalks celery, chopped
2 cloves garlic, minced
1 (14.5 ounce) can crushed tomatoes
2 cups dry lentils
8 cups water
1 cube beef bouillon
1-2 tsp garam masala
ground black pepper to taste

In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic; cook for 2 minutes.

Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve, season to taste with salt and pepper.

10 vegetable soup

8 Dec

A delicious, flavorful soup that goes great with buckwheat and flaxseed bread . I used sweet potoatoes instead of white potatoes to boost flavor and nutrition. The carraway seeds give it a refreshing lift that goes well with the kick from hot sauce.

1 Tbsp olive oil
1 onion, chopped
2 cloves garlic, crushed
2 stalks celery, chopped
2 carrots, cut into thin rounds or small quarters
1 large sweet potatos, cut into small pieces
1 cup green beans, trimmed and cut into small pieces
2 zucchini, cut into thin rounds or small quarters
1 red or yellow pepper, diced
1 cup kernel corn, drained
1 can kidney beans, drained
1 lg can whole or crushed tomatoes
1-2 Tbsp tomato paste
2 tsp chicken bouillon
freshly ground pepper
1/2 tsp hot sauce (Scotch Bonnet)
1/4 tsp carraway seeds
1 bay leaf
1/2 tsp thyme

Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the onions, celery and garlic. Cook until they begin to soften, around 5 minutes. Add the carrots, sweet potatoes and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.

Cover vegetables with water and increase the heat to high. Bring to a simmer. Once simmering, add the tomatoes, tomato paste, zucchini, red or yellow peppers, corn and kidney beans. Add bay leaf, thyme, carraway, hot sauce and black pepper. Reduce the heat to low, cover, and cook until the vegetables are tender, about 25 to 30 minutes. Serve hot.

Gumbo with greens

23 Sep

Here’s a new spin on Nana’s gumbo: stir in 1/4 cup chopped spinach for a little leafy green nutritional boost.

Beef stew with vegetables

2 Apr

Goes great with Rosemary-garlic round bread!

2 pounds stew beef (boeuf bourguignon), cubed
3 tablespoons olive oil
4 onions, sliced into wedges
4 large carrots, sliced
3 potatoes, cubed
1 clove garlic, peeled
2 tsp beef bouillon
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 tsp rosemary

Toss the beef in flour until coated. In a large stock pot, brown meat in 2 Tbsp oil over medium-high heat.

In a frying pan, heat 1 Tbsp oil over high heat. Place onion wedges in the pan, then cover and cook five minutes without stirring. Don’t worry if some of the edges get dark brown – this builds the flavor.

Pour 1 cup of water over the beef, then scrape the bottom of the pan to remove any bits. Add water to cover and bouillon. Reduce heat, cover and simmer 1 1/2 hours.

Add the onions, carrots, potatoes and rosemary. Add water to cover. Cover and simmer 30-40 minutes or until vegetables are soft. Season with salt and pepper.

Lemony lentil soup with cilantro

28 Feb

1/2 cup chopped fresh cilantro
1 tablespoon olive oil
1 medium onion, chopped
2 carrots, peeled and cut into rounds
1 cup brown lentils, picked over and rinsed
5 cups water
1 cube beef bouillon
3-5 tablespoons fresh lemon juice
sauce piment
Optional: roasted eggplant and/ or roasted red pepper

Cook onion in oil in a heavy saucepan over moderate heat, stirring occasionally, until beginning to brown, 4 to 5 minutes. Add carrots, lentils, water and bouillon and bring to a boil, then reduce heat and simmer, covered, until lentils are very soft, about 30 minutes. Transfer 1 cup lentils with some of liquid to blender and purée until smooth (use caution when blending hot liquids), then return to saucepan.

Add lemon juice and sauce piment to taste. Serve with chopped cilantro and roasted eggplant and/or roasted red pepper.

Brunswick stew

10 Apr

This recipe is from Brunswick, Georgia. It’s like a barbecue stew with pork, chicken and/or beef – whatever you’ve got leftover from other meals works great. So delicious.

1 tsp butter
1 garlic cloves, crushed
1-2 cups chicken broth (or water + bouillon)
1 lg potato, diced
1 cup cooked chicken (grilled is best)
1 cup cooked pork, shredded (smoked is best)
1 lg can crushed tomatoes
1 small can corn, drained
1 cup peas
1 cup lima or white beans
1 cup sweet tomato-based barbecue sauce
hot sauce

Get a BIG pot.

Over medium-low heat, melt the butter and sauté the onions and garlic, stirring frequently, until the onions are translucent. Add the chicken broth, potatoes, chicken, and pork. Increase heat until it reaches a rolling boil, stirring every few minutes.

When the potatoes are soft, add the tomatoes and the liquid. Then add the barbecue sauce, corn, peas, and beans. Reduce heat to low, cover, and let simmer for at least two hours, stirring occasionally. Add hot sauce to taste and serve hot.