International Recipes Dot Net: Real Recipes from Real People


  You are not logged in
Follow on Twitter!
Search Recipes:
 
site map
advertising info
privacy policy

Share Your Recipe
Most Popular Recipes
Highest Rated Recipes
SyndicateThis


Random Recipe
Beef and Mustard Casserole






Food Dictionary
Theme Sections
Photo Gallery
F.A.Q.


home > recipes > soups > harvest stew
from U.S. Harvest Stew Remember: a key to slow cooking is to keep a lid on it. Every time you remove the cover, it may take as long as 20 minutes before the lost heat is regained. Just remember to replace the lid as quickly as possible after you stir your concoction, to keep the cooking temperature steady. Today's recipe is for another variety of stew; this one happens to be a meatless dish. Because vegetables take longer to cook than most meats, plan to take enough preparation time to make sure your veggies are cut to size. Harvest Stew (Serves 6 Ingredients: 1 Butternut or Acorn Squash, peeled and cut into 1-inch cubes 2 cups Eggplant, unpeeled, cut into 1-inch cubes 2 cups Zucchini, unpeeled, sliced 15-oz. can Garbanzo Beans, rinsed and drained 10-oz. package frozen Okra 1 cup Onion, chopped 1 medium Tomato, chopped 1 medium Carrot, thinly sliced 1/2 cup Vegetable Broth 8-oz. can Tomato Sauce 1/2 tsp. ground Cumin 1/2 tsp. ground Tumeric 1/2 tsp. ground Red Pepper 1/2 tsp. ground Cinnamon 1/4 tsp. Paprika 1 clove Garlic, minced 1/3 cup Raisins 6 cups cooked White Rice Layer the squash, eggplant, and zucchini in the slow cooker. Add the garbanzo beans and okra, then layer in the onion, tomato, and carrot. Bring the vegetable broth to a boil in a small saucepan or in the microwave and pour the hot liquid over the layers of vegetables in the crock pot; cover. In a small bowl, blend together the tomato sauce with the cumin, turmeric, red pepper, cinnamon, paprika, garlic, and raisins. Pour the sauce over the top of the vegetables in the slow cooker. Set the slow cooker on low and cook the stew for 8 to 10 hours. About an hour into the cooking, stir the contents of the slow cooker, making sure to bring the bottom ingredients to the top and disperse the sauce with the broth. Then, for the remainder of the cooking time, stir only occasionally. To serve, pour the stew over a bed of steaming hot white rice and enjoy.

Harvest Stew


SUBMITTED BY
list all recipes for SOUPS (322)
list all recipes by DANHAIGHT (1)


   

conversions contact author view cookbook print recipe
email recipe add to cookbook add to calendar add to shopping list

Recipe Alert Most Popular Recipes Most Emailed Recipes
 
Stay informed and receive new recipes that are similar to
this one! Check the boxes that interest you and you will
receive only those new recipes.
keyword: harvest
recipes for soups
recipes by danhaight
Email Address:
(posted April 17, 2000)

from U.S.

Harvest
Stew

Remember: a key to slow cooking is to keep a lid on it. Every time you remove the cover, it may take as
long as 20 minutes before the lost heat is regained. Just remember to replace the lid as quickly as possible after you stir your concoction, to keep the cooking temperature steady.

Today's recipe is for another variety of
stew; this one happens to be a meatless dish. Because vegetables take longer to cook than most meats, plan to take enough preparation time to make sure your veggies are cut to size.

Harvest
Stew (Serves 6

Ingredients:
1
Butternut or Acorn Squash, peeled and cut into 1-inch cubes
2 cups
Eggplant, unpeeled, cut into 1-inch cubes
2 cups
Zucchini, unpeeled, sliced
15-oz. can Garbanzo
Beans, rinsed and drained
10-oz. package frozen
Okra
1 cup
Onion, chopped
1 medium
Tomato, chopped
1 medium
Carrot, thinly sliced
1/2 cup Vegetable
Broth
8-oz. can
Tomato Sauce
1/2 tsp. ground
Cumin
1/2 tsp. ground Tumeric
1/2 tsp. ground Red Pepper
1/2 tsp. ground
Cinnamon
1/4 tsp.
Paprika
1
clove Garlic, minced
1/3 cup Raisins
6 cups
cooked White Rice

Layer the
squash, eggplant, and zucchini in the slow cooker. Add the garbanzo beans and okra, then layer in the onion, tomato, and carrot.

Bring the vegetable
broth to a boil in a small saucepan or in the microwave and pour the hot liquid over the layers of vegetables in the crock
pot; cover.

In a small bowl,
blend together the
tomato sauce with the cumin, turmeric, red pepper, cinnamon, paprika, garlic, and raisins. Pour the sauce over the top of the vegetables in the slow cooker. Set the slow cooker on low and cook the stew for 8 to 10 hours.

About an hour into the cooking, stir the contents of the
slow cooker, making sure to bring the bottom ingredients to the top and disperse the sauce with the broth. Then, for the remainder of the cooking time, stir only occasionally.

To serve, pour the
stew over a bed of steaming hot white rice and enjoy.



Please click here to read our policy on submitted comments
Be the first to leave a public comment about this recipe!

 
Rating:
Name:
Email 1:
City, State:
Country:
Comments:
1 Your email address will not be displayed to others, nor will it be used for any marketing purposes or released
to any third party.


©1995-2017 SimpleSolutions Corporation. All Rights Reserved.