Terra Americana

Healthy, hearty, filling...can you ask any more from a stew?  This started as a melting pot for leftovers.  Not much thought was put into it, the summers Roasted Tomatoes were defrosted and the holiday meal's leftovers were chopped, diced and tossed in. The results were memorable.  Now we make turkey just to make this one pot masterpiece.

• 3 cups tomatoes, chopped (use Roasted Tomatoes for a richer flavor)
• At least 3 cups leftover turkey meat, chopped
• 1 lb dried white beans such as Great Northern, cannellini, or navy
• 1 yellow onion, coarsely chopped
• 5 stalks of celery, chopped
• 2 tbsp olive oil
• 2 tbsp Olio do Panne
• 5 cups chicken broth
• 2 qt water
• 2 tsp sea salt
• 1/2 tsp White Pepper
• 8 carrots, halved lengthwise and cut crosswise into 1/2-inch pieces
• 1 lb kale (preferably lacinato), stems and center ribs discarded and leaves coarsely chopped

Cover beans with water by 2 inches in a pot and bring to a boil. Remove from heat and let stand, uncovered, 1 hour. Drain beans in a colander and rinse.

Cook onions in oil in an 8-quart pot over moderately low heat, stirring occasionally, until softened, 4 to 5 minutes. Add Olio do Panne and cook, stirring, 1 minute. Add beans, broth, 1 quart water, tomatoes, salt and pepper,  and simmer, uncovered, until beans are just tender, about 50 minutes.

Stir carrots into soup and simmer 5 minutes. Stir in kale, and remaining quart water and simmer, uncovered, stirring occasionally, until kale is tender, 12 to 15 minutes. 

More Great Ideas for Thanksgiving Leftovers

• Squash Pudding

• Cranberry Swirl Coffee Cake

• Turkey Shepherd's Pie

• Rustic Italian Bread Salad

Photo Credit: Julie Cecchini

Steak and mushrooms are among my very favorite food pairings.  The combination sounds a bit decadent, but it can also be healthy.  Steak for protein, brown rice for fiber, mushrooms for riboflavin, vitamins b & d, carrots for beta carotene and radishes for folic acid and vitamin c.  The list of nutritional benefits is long.  The feeling of satisfaction is immediate.

This recipe for a classic comforting vegetable filled stew will fill you up without weighing you down.

• 2 lb  beef round steak, chopped in stew sized pieces
• 1 tbsp Beau Monde Seasoning
• 1/2 cup  dry red wine
• 1 small red onion, chopped
• 8 oz  mushrooms, sliced
• 5 cups Beef Broth
• 1 medium daikon radish, chopped
• 3 carrots, sliced
• 1 cup sweet brown rice

Marinate beef in red wine, with Beau Monde Seasoning, overnight.  In a large stock pot sauté the beef and onions on high heat in oil until beef is browned and onions are translucent. Add the carrot, radish, mushrooms and stock. Bring the soup to a medium boil. Reduce to a simmer and keep soup simmering so that it is just bubbling. Taste the soup after 30 minute and add additional seasoning to taste.  Add rice.  Continue to simmer for additional 60 minutes. Reduce heat to low and keep warm until serving.

Another easy way to prepare this is in a large rice cooker, place marinated beef and onions in the pan.  Set to steam.  When that is finished add stock, mushrooms, carrots and radish.  Set to slow cook for 8 hours. 1 hour before serving add rice and set to brown rice setting.  Serve Hot.

 

Sensational ideas for slow cooking:

• Hearth Hearty Stew

• Slow roasted brisket

• Long and slow apples

• Zongzi

Photo Credit:  Julie Cecchini