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vegetarian stew? daring cooks challenge.

how to adapt a meaty meat stew into a vegetarian stew?

well here is the recipe below for the less exotic version, the other version had rabbit or squirrel.

Brunswick Stew. Serves about 10

  • 2 ½ lb TOTAL diced stewed chicken, turkey, and ham, with broth – yes, all three meats
  • 3 medium diced potatoes
  • 2 medium ripe crushed tomatoes
  • 2 medium diced onions
  • 3 cups/ 689.76 grams / 24.228oz frozen corn
  • 1 ½ cups / 344.88 grams / 12.114oz frozen lima beans
  • 4-5 strips crumbled bacon
  • ½ stick / 4 tablespoons / ¼ cup / 56.94 grams / 2oz of butter
  • 1 Tablespoon / 14.235 grams / .5 oz sugar
  • 1 Tablespoon / 14.235 grams / .5 oz ‘Poultry Seasoning’
  • Dash of red pepper
  • 2 diced carrots (optional)
  • Tomato juice

I did my best to vegetarianize the recipe and ended up with this recipe:

Serves about 10

  • 1 package of morningstar farms chick’n strips, thawed
  • 3 medium diced waxy potatoes
  • 2 medium diced onions
  • 3 cups frozen corn
  • 1 can of beans, I used kidney, because I forgot to get the butter beans and since I was totally redoing the recipe I figured what the heck.
  • 4-5 strips fakin’ bacon or other “veggie bacon” , browned and crumbled
  • a bit of olive oil
  • 1 Tablespoon ‘Poultry Seasoning’
  • 2 dried hot peppers, split, destemmed, and seeded
  • 3 diced carrots
  • 1 can crushed tomatoes with juice

I also added a few drops of liquid smoke to make up a bit for the missing smokey, meaty taste

In large stock pot or Dutch Oven, mix all ingredients, heat until bubbly and hot. Add salt and pepper to taste. Add tomato juice as desired. Cook until all vegetables are tender. Serve hot.

I think it came out pretty well, let me know if you try it!

James really liked this dish, I served it with sauteed kale and homemade bread.

The 2010 April Daring Cooks challenge was hosted by Wolf of Wolf’s Den. She chose to challenge Daring Cooks to make Brunswick Stew. Wolf chose recipes for her challenge from The Lee Bros. Southern Cookbook by Matt Lee and Ted Lee, and from the Callaway, Virginia Ruritan Club.

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Posted by on April 14, 2010 in Uncategorized

 

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mushroom risotto for my 2nd daring cooks challenge.

For this months challenge we made risotto. As part of the challenge we were asked to make our own stock, i made mushroom stock. i make my own veggie stock b.c. of my food allergies (celery in this case), but i had never made mushroom stock. james has been bringing me interesting mushrooms home from the union square market, like maitake and pom pom mushrooms. We had to look them up to figure out how to eat them. The maitake was quite large, and i needed to use it up so it became the inspiration for the risotto and the stock.

I made the stock a few days ahead of time using a recipe loosely based on this one.

I whipped up the risotto along with stuffed portabello mushrooms (with veggie sausage, bread crumbs, onion, mushroom stems and herbs) spinach salad, and steamed asparagus.

For the Risotto (below) use any type of homemade or store bought stock, and i used diced onion and left it in (instead of the quartered onion) and also saute’ some chopped mushrooms (portabello, and button) along with the onion. There are endless ways to do up risotto with the basic recipe below, saffron, lemon, butternut squash, or asparagus are a few other options. we also added some shaved parmigiano on top, but the meal could have been made vegan without it.

Risotto Base

Ingredients:
olive oil 2 fluid oz 60 ml
1 small onion, quatered
rice 14 oz 400g
Any type of risotto rice will do. I use Arborio but the recipe itself says Vialone Nano. Another to look for is Carnaroli.
white wine 2 fl oz 60 ml
(chicken) vegetable or mushroom stock , simmering 2 pints 1 L

Directions:

  1. Heat oil in a pan and add onion. Fry for a few minutes to flavour the oil then discard. (We diced ours and left it in as we like onion).
  2. Add the rice and stir for a few minutes to coat each grain of rice with oil and toast slightly.
  3. Add the wine and let it bubble away until evaporated.
  4. Add enough stock to cover the rice by a finger’s width (about an inch or two). Don’t actually stick your finger in, it will be hot. Just eye it off.
  5. Cook on medium heat, stirring with a wooden spoon from time to time, until most of the stock has been absorbed.
  6. Repeat Step 5 making sure to leave aside approximately 100 ml. of stock for the final step. .
  7. Repeat, save 100ml for the final stage.
  8. Once you are at this point, the base is made. You now get to add your own variation.

The 2010 March Daring Cooks challenge was hosted by Eleanor of MelbournefoodGeek and Jess of Jessthebaker. They chose to challenge Daring Cooks to make risotto. The various components of their challenge recipe are based on input from the Australian Masterchef cookbook and the cookbook Moorish by Greg Malouf.

Thanks to Eleanor and Jess.

 
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Posted by on March 15, 2010 in Uncategorized

 

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