Mi Casa Stew Recipes

VEGAN MUSHROOM STEW

Steps:

• Heat oil in a large pot over medium heat.
• Add onion, carrot, and celery along with a couple pinches of salt and pepper.
• Cook, stirring occasionally for 8 minutes.
• Add mushrooms, garlic, thyme, oregano, sage, and a couple pinches of salt and pepper.
• Cook, stirring frequently, for 3-4 minutes.
• Add flour and stir to evenly coat everything. Cook, stirring frequently for 1 minute.
• Stir in balsamic vinegar and soy sauce to deglaze the pan, scraping the yummy bits off the bottom.
• Add potatoes, lentils, tomato sauce, broth, and bay leaves, along with a couple pinches of salt and pepper.
• Bring to a simmer over medium-high heat, stirring occasionally so that the lentils don't stick to the pan.
• Turn heat to low and simmer gently for 10-15 minutes or until the potatoes are fork-tender. Season to taste with salt and pepper.
• Garnish with fresh parsley, serve with mashed potatoes, and enjoy!

BO KHO: SPICY VIETNAMESE BEEF STEW WITH NOODLES

Steps:

• First marinate the beef. Combine the beef with the garlic, ginger, fish sauce, five-spice powder, and brown sugar until each piece is evenly coated. Marinate for 30 minutes.
• Next, heat 3 tablespoons of oil in a large stock pot or Dutch oven over high heat. Add the stalks of lemongrass and allow them to infuse the oil for 1 minute. Next, add the minced lemongrass and garlic. Cook for 2 minutes.
• Add the onions and cook until translucent. Then add all of the beef to the pot, and brown evenly on all sides. Add the tomato paste.
• Stir and cook uncovered for 5 minutes. Add the water, coconut water, star anise, ground black pepper, chili powder, annatto, and paprika. Bring the mixture to a boil, reduce the heat to medium low, and simmer, covered, for 1 hour.
• After an hour has passed, add the carrots, salt, soy sauce, and chili oil. Simmer for another 40 minutes.
• To serve, remove the large lemongrass stalks and any star anise pods you can fish out. Cook your noodles per package instructions, transfer to bowls, and ladle the soup over the top.
• Garnish with cilantro, Thai basil, and raw onion, and serve with some lime wedges on the side.

TOMATILLO STEW

Steps:

• Remove and discard husks from the tomatillos and rinse well. Place in a medium sauce pan with the water and bring to a boil over medium-high heat. Reduce heat and simmer, uncovered, until tomatillos are softened, about 10 minutes. Let cool slightly and pour into blender container; blend or pulse to desired smoothness. Set aside.
• While tomatillos are cooking, roast poblanos. Place on a baking sheet under broiler, turning frequently until skins are blackened and blistered all over. Alternately, place over gas burner of stove, turning with long-handled tongs--take care not let handles of tongs overheat and burn your hands. When chiles are blackened all over, place in a large bowl and cover with plastic wrap or a dish towel. Let sit for 15-20 minutes, until cool enough to handle. Rub skins from chiles; cut in half and discard stems and seeds. Dice chiles and set aside.
• Heat oil in a large skillet over medium heat. Add onions, bell pepper, and carrots to skillet and sauté until onions become translucent, 5-7 minutes. Stir in garlic and cook for an additional 2-3 minutes, stirring so garlic doesn't burn. Add diced poblanos, tomatillo mixture, can tomatoes, oregano and cumin. Stir and bring to a boil. Reduce heat and simmer, partially covered, for 15-20 minutes.
• If stew gets too thick, add additional water or chicken broth to desired thickness. Season to taste with salt and pepper and stir in lime juice and oregano, if using. Add meat or other ingredients and cook for an another 10-15 minutes and serve over steamed white rice with hot tortillas on the side.

MI CASA SALSA (FROM COSTA MESA RESTRAUNT)

Steps:

• In a blender or food processor place jalepenos and 1/2 cup onions. Blend for a few seconds. Add 2 cans of the tomatoes (save the petite diced), cumin, sugar, garlic salt, lime juice, pepper. Process until ingredients are mixed well. Add cilantro a bit at a time until the desired taste is achieved. I always end up adding a bit more of garlic salt, pepper or lime juice, depending on my tastes for the day. Pour from blender into a bowl and add the other can of tomatoes and the rest of the onion. You can add more onion or even some green peppers if you like. Chill for a few hours.
• As the original recipe states: " Fat free enjoy with baked tortilla chips" Thanks my dear friend Esther!
• Place in Blender or food processor.

MI CASA STEW

Steps:

• In a medium pan combine all ingredients and stir to mix. Cover and cook over low heat for 30 minutes. Stir several times to prevent the bottom from burning.
• May serve with a dollop of soy sour cream if desired.