How To make Summers End Stew
1 1/2 lb Stew beef, trimmed
1 tb Cooking Oil
8 To 12 Fresh Tomatoes,
- peeled and cut up 2 c Tomato Juice or Water
2 Med. Onions, chopped
1 Clove Garlic, minced
1/2 ts Pepper
2 ts Salt, optional
4 To 6 Med. Potatoes, peeled
-and quartered 3 To 5 Carrots, sliced
2 c Corn, frozen (I would use
-fresh) 2 c Fresh Green Beans
2 c Peas, frozen (I would use
-fresh) 2 To 3 Celery stalks
1 c Summer Squash, sliced
1/4 c Fresh Parsley, snipped
1 t Sugar (I wonder about this)
Keywords: green, diabetic In a dutch oven, brown meat in oil over medium high heat. Add tomatoes, tomato juice or water, onions, garlic, pepper, and salt, if desired. Bring to a boil; reduce heat and simmer for 1 hour. Add potatoes, carrots, corn, green beans, peas, and celery. Cover and simmer 30 minutes. Add squash simmer 10-15 minutes or until meat and vegetables are tender. Stir in Diabetic Exchanges: One cup without added salt equals 1 meat, 1 starch, 2 vegetable; also 189 Calories, 170
mg sodium, 32 mg cholesterol, 22 mg carbohydrate, 13 gm protein, 6 gm fat. SOURCE: Country Magazine Aug/Sept 92, Laura Garton, Lenox, MA SHARED BY:Jim Bodle 8/92
How To make Summers End Stew's Videos
End of Summer Recipes You Need (plant-based)
These are 3 end of summer recipes you NEED to try! One that uses a microwave so you don't have to turn on the oven, one that is a perfect packed lunch for back to school or work, and one recipe to use up those last summer peaches!
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EASY LAMB STEW | LAMB STEW RECIPE | STEW
How to make the easiest yet delicious lamb stew for the family. This stew is my own creation based on spices and herbs that I like, meaning I developed the recipe myself! So for those who are wondering it’s neither Asian nor European, it may have ingredients from Asia and Europe but it has got nothing to do with those areas..
INGREDIENTS
☘️Lamb shoulder or leg 880g
☘️Hot water 600ml
☘️Smoked paprika 1 Tsp
☘️Thyme 3/4 Tsp
☘️Black pepper 1/2 Tsp
☘️Cumin ground 1/2 Tsp
☘️Clove ground 1/2 Tsp
☘️Coriander ground 1/2 Tsp
☘️Carrot 1 1/2 cut into rough equal chunks
☘️Potatoes 3 medium cut into rough equal chunks
☘️Onion 1 small thinly chopped
☘️Garlic 2 minced
☘️Tomatoes 2 medium skinless cut thinly
☘️Salt
☘️Chili flakes 1/4 Tsp
☘️Worcestershire sauce 1/2 tbsp
☘️Gravy thickener 1/2 tbsp (I use my
homemade one
☘️Tomato paste 1/2 tbsp
☘️Olive oil 3 tbsp
☘️Chicken broth powder 1 1/2 tsp
METHOD
-Heat up 3 tbsp of olive oil on medium-low
heat
-Add the chopped onion and crushed
garlic, cook for a 3 minutes
-Add Worcestershire sauce and cook for
1 minute
-Add smoked paprika,coriander,black
black pepper, thyme ,cumin,clove
Chili flakes, cook for 3 minutes
-Add the 880g lamb,cook for 8 minutes
-Add 2 medium skinless tomatoes, stir and cook for 5 minutes
-Add the tomato paste, stir and cook for
1 minute
-Add the chicken broth powder plus 600ml
hot water
-Cover and cook for 35 minutes
-Add the gravy thickener mix fast so that it
does not form lumps, add salt cook for 5
Minutes
-Add the potatoes cut in chunks and the
Carrots, cook for 20 minutes
-Serve and enjoy
#STEW#LAMBSTEW
HERBED LEMON QUINOA 3/3 End of Summer Recipes
The 3rd of a 3 part series where I make a perfect 'End of Summer' dish!
Here's the Herbed Lemon Quinoa perfect with the skewers and satay sauce yesterday.
Check out the previous two recipes!
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CHICKEN STEW | CHICKEN STEW CURRY RECIPE | CHICKEN STEW WITH VEGETABLES
Chicken Stew | Chicken Stew Curry Recipe | Chicken Stew Recipe | How To Make Chicken Stew At Home | Chicken Stew With Vegetables | Chicken Stew Comfort Food | Healthy Chicken Stew | Easy Chicken Stew Recipe
]
Ingredients for Chicken Stew:
Chicken, curry cut pieces with bones- 500 gms
For marination:
- Salt-1 tsp
- Crushed pepper - 1/2 tsp
Other Ingredients:
- Onions, fine chopped- 2 nos.(150 gms)
- Dry red chilli, fine chopped- 2 nos.
- Green chillies, fine chopped- 2 nos.
- Ginger garlic paste- 2 tsp
- Tomatoes, chopped- 2 medium (150 gms)
- Potatoes, diced- 2 medium ( 150 gms)
- Coconut milk- 200 ml
- Salt- 1/4 tsp
- Pepper powder- a pinch for seasoning
- Lemon juice- 1 tsp
- Coriander chopped- 2 tbsp
- Oil- 3 tbsp
Preparation:
- Marinate the chicken pieces with salt and crushed pepper. Set aside for 30 mins.
- Chop the onions, green chillies, dried red chillies, tomatoes and coriander leaves.
- Peel and dice the potatoes. Soak it in water to avoid darkening
- Prepare coconut milk or alternatively use store bought ready coconut milk.
Process:
- Heat oil in a pan and add chopped onions.
- Fry on medium heat for 3-4 mins till yellow (just soft) in color.
- Add the chopped green chillies & red chillies, mix & fry for 2 minutes till the onions are yellowish.
- Now add the ginger garlic paste, mix & fry for around 2 mins on low heat till the raw smell is gone.
- Add the marinated chicken pieces, mix well & fry on medium heat for around 5 mins till the chicken pieces are browned,
- Put in the diced potatoes & chopped tomatoes and mix well. Add in a pinch of salt and mix it again. Cook for around 2 mins.
- Now cover & cook on low flame for around 4-5 mins till the tomatoes are soft.
- Now add in the coconut milk, mix well & cover and cook on low flame for around 15 mins or till chicken is soft.
- Once chicken is tender, season with a pinch of pepper and salt if required, add lemon juice & chopped coriander leaves.
- Mix well and simmer for 2-3 mins till oil separates.
#chickenstew #chickenstewrecipe #healthychickenstew #chickenstewcurry #spiceeats #spiceeatschicken #spiceeatsrecipes #spiceeatschickenstew
3 recipes you need to try before summer ends ☀️
Today we are sharing 3 yummy salads you should try before summer ends! Use code CONSCIOUSCHRIS10 for 10% off your order on Ruggable :)
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⋇ IN THIS VIDEO ⋇
(00:00) Intro
(01:51) Esquites-Inspired Pasta Salad:
(04:01) Avocado and Roasted Corn Salad (recipe below)
(06:20) Italian-Inspired Pasta Salad:
(08:38) Outro
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Avocado and Roasted Corn Salad
Ingredients
Salsa:
5 scallions
3 ears of corn, shucked
2 tbsp olive oil
1 jalapeño, seeds removed and diced
1 tomato, diced
2 ripe avocados, diced
⅓ cup of cilantro, chopped
Salt and black pepper to taste
Dressing:
1 shallot, diced
2 cloves of garlic, grated
3 limes, juiced
Zest of 1 lime
1 tbsp olive oil
1 tbsp white wine vinegar
1 tsp agave
½ tsp cumin
½ tsp salt
½ tsp chili powder
Pinch of black pepper
Instructions
1. Heat a cast iron or heavy-bottomed pan over medium heat. Add the scallions and cook for 2-3 minutes on each side until charred. Remove from heat and chop. Set aside.
2. Using a knife, cut the corn kernels off the cobs. The neatest way to do this is by placing a small bowl upside down in a large bowl and balancing the cob vertically on the small bowl so the kernels fall in the large bowl.
3. Heat the same pan over medium heat. Add 2 tablespoons of olive oil and the corn kernels. Cook, occasionally stirring, until the kernels are lightly charred, 8-10 minutes. Season with salt and pepper and set aside to cool.
4. Add all the dressing ingredients to a large bowl and whisk together.
5. Add the corn, charred scallions, jalapeño, tomato, avocado, and cilantro. Toss to combine. Season with salt and pepper to taste.
6. Chill in the refrigerator for 15 minutes before serving.
Notes
- To roast corn in the oven, brush olive oil on each ear of corn and season with salt and pepper. Wrap ears individually in aluminum foil and bake at 400 degrees F for 30 minutes, flipping halfway. Open the foil and broil until charred as desired.
- For a spicier salsa, don’t remove the jalapeño seeds.
- If making ahead of time, add the diced avocado just before serving.
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