RSS

Tag Archives: daringkitchens

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.

Advertisements
 
1 Comment

Posted by on April 14, 2010 in Uncategorized

 

Tags: , , , , , ,

my first daring cooks challenge completed!

First of all let me tell you a little bit about the daring cooks.

What is The Daring Kitchen?

The Daring Kitchen is the home of The Daring Bakers and The Daring Cooks. The premise of both groups is to create one recipe each month, given to us by a monthly host. We all create the same exact recipe and then post about it on our personal blogs on a designated date.”

now on to this month’s challenge!

this month was hosted by a veggie blogger (yaaaaaaaaaaay) veggienumnums

and she came up with the idea of cooking a mezze, which is similar to tapas, which is a lot of little plates of food to be shared with a crowd. my crowd was james, his father, and his step-mom beth, and me of course 🙂

using the recipes provided i made hummus*, pita bread, and falafal. *this is the first time i ever used a recipe for hummus! i make it often but never use a recipe, i just wing it and taste as i go, sometimes i make it more lemony, some times super duper garlicky, but the recipe was a nice balance and fresh and delish. james really enjoyed the hummus, and he is become a real food critic.

the pita bread was super easy-but i probably should have cooked it about 1-2 more minutes, it was lovely but i tend to wuss out on leaving the bread to get a bit darker for fear it will get too dark. i make bread a few times a week and have gotten over that fear and just let it get dark and crispity. but the pita are so thin! i didnt want them to become too crispy! luckily i have A LOT of the pita dough left and will have more time to experiment over the next few days.

for the falafal: i used my vita-mix to ‘chop’ and blend the ingredients, so it was super quick and easy to make the batter. the only thing i added was a tiny bit more flour to stiffen the batter. wow, i haven’t made falafal in a while and they were delish! i cannot eat them out b.c. of food allergies to wheat and lentils (among other things), lentils are sometimes used in addition to or in replace of the chick peas.

i also served homemade pickles we canned with this past summer’s crop of cucumbers, olives, fresh vegetables: lettuce, cucumbers, carrots, broccoli, grilled eggplant, and pomegranate seeds. we also had some of the macarons from last night (pictured below this post).

this was a great first challenge for me, i did not have to do too many replaced ingredients, and it was all vegetarian! i am excited for next month! make yourself a little feast of small plates, mezze, using the recipes below. thank you to michelle of veggienumnums!

some recipes via Michele from Veggienumnums

Pita Bread – Recipe adapted from Flatbreads & Flavors by Jeffrey Alford and Naomi Duguid

Prep time: 20 minutes to make, 90 minutes to rise and about 45 minutes to cook

2 teaspoons regular dry yeast (.43 ounces/12.1 grams)
Hummus – Recipe adapted from The New Book of Middle Eastern Food by Claudia Roden

Prep Time: Hummus can be made in about 15 minutes once the beans are cooked. If you’re using dried beans you need to soak them overnight and then cook them the next day which takes about 90 minutes.

1.5 cups dried chickpeas, soaked in cold water overnight (or substitute well drained canned chickpeas and omit the cooking) (10 ounces/301 grams)

2-2.5 lemons, juiced (3 ounces/89ml)

2-3 garlic cloves, peeled and crushed

a big pinch of salt

4 tablespoons tahini (sesame paste) OR use peanut butter or any other nut butter—feel free to experiment) (1.5 ounces/45 grams)

additional flavorings (optional) I would use about 1/3 cup or a few ounces to start, and add more to taste

Directions:
1. Drain and boil the soaked chickpeas in fresh water for about 1 ½ hours, or until tender. Drain, but reserve the cooking liquid.
2. Puree the beans in a food processor (or you can use a potato masher) adding the cooking water as needed until you have a smooth paste.
3. Add the rest of the ingredients and mix well. Adjust the seasonings to taste.
*Recipe: Falafels – Recipe from Joan Nathan and Epicurious.com

ingredients

  • 1 cup dried chickpeas
  • 1/2 large onion, roughly chopped (about 1 cup)
  • 2 tablespoons finely chopped fresh parsley
  • 2 tablespoons finely chopped fresh cilantro
  • 1 teaspoon salt
  • 1/2-1 teaspoon dried hot red pepper
  • 4 cloves of garlic
  • 1 teaspoon cumin
  • 1 teaspoon baking powder
  • 4-6 tablespoons flour
  • vegetable oil for frying

1. Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain. Or use canned chickpeas, drained.

2. Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed.

3. Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough bulgur or flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.

4. Form the chickpea mixture into balls about the size of walnuts

5. Heat 3 inches of oil to 375 degrees in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels.

 
2 Comments

Posted by on February 16, 2010 in Uncategorized

 

Tags: , , , , , , , , , , , ,