Soup Summer Storm Stewp Recipes

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GRANDMA'S STONE SOUP STEW



Grandma's Stone Soup Stew image

A typical dinner at grandma's house often seemed like the work of magic. Just like in the fairy tale, she could conjure up a hearty stew out of almost any cut of meat and whatever root vegetables were on hand. The long, slow braising made even the most affordable pieces of meat taste delicious. And by leaving the skins on the vegetables, she managed to add even more flavor, while avoiding waste.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 16

4 tablespoons olive oil
1 1/2 pounds pork shoulder or beef chuck cut in 1-inch cubes
Kosher salt and freshly ground black pepper
1 onion, halved and cut into 1/4-inch slices
1 large red or yellow bell pepper, cored, seeded and sliced into 1/4-inch pieces
4 medium tomatoes, such as plum or vine-ripened style, grated on the large holes of a box grater
2 tablespoons sweet paprika
2 cloves garlic, minced
4 ounces dry, spicy salami, pepperoni or Spanish-style chorizo cut into thin rounds or strips
3 cups low-sodium chicken broth
3 cups mixed sweet root vegetables, such as carrots, golden beets, parsnips or sweet potatoes, left unpeeled, cut into in 1/2-inch chunks
1 cup cauliflower florets
1 teaspoon red-wine vinegar
Toasted crusty bread, such as country loaf, for serving
Extra-virgin olive oil, for serving
2 tablespoons chopped fresh parsley, for serving

Steps:

  • Heat 2 tablespoons of the olive oil in a large Dutch with a lid oven over medium-high heat. Sprinkle the meat generously on all sides with salt and pepper and, working in batches if necessary, add to the pan. Sear the meat until it is well browned on all sides, about 8 minutes. Use tongs to help rotate the pieces of meat and remove them to a plate as they are seared. Set meat aside.
  • Add the onions and peppers to the same Dutch oven and cook until the vegetables start to become tender and golden, about 5 minutes. Add the grated tomatoes and cook, stirring occasionally, the onions and peppers have softened completely and most of the moisture has evaporated, another 5 minutes. Stir in the remaining 2 tablespoons of olive oil, the garlic, paprika and 2 teaspoons salt and cook until fragrant, about 1 minute more.
  • Return the seared meat to the pot along with the root vegetables and sliced salami; stir well. Add the chicken broth and increase the heat to high to bring the stew to a boil. Reduce to a simmer, cover and cook until the meat and vegetables are tender, 35 to 45 minutes. Stir in the cauliflower and red-wine vinegar, and continue cooking until the meat is tender enough to pull apart with a fork and the cauliflower is cooked, about 15 to 20 minutes more.
  • Season with salt and pepper, if necessary. Serve with toasted rustic bread brushed with olive oil and a sprinkle of chopped parsley.

SUMMER STORM



Summer Storm image

This is a variation of a "Dark and Stormy," a popular drink in Bermuda. Drink one of these and you'll feel like you're on vacation!

Provided by Janet

Categories     Drinks Recipes     Cocktail Recipes

Time 5m

Yield 1

Number Of Ingredients 6

ice as needed
2 fluid ounces ginger beer
1 ½ fluid ounces Alcoholic beverage, distilled, rum, 80 proof
1 fluid ounce orange liqueur (such as Grand Marnier®)
1 fluid ounce orange juice
1 slice orange

Steps:

  • Fill a cocktail shaker with ice. Add ginger beer, rum, orange liqueur, and orange juice. Shake, then strain into an ice-filled glass. Garnish with orange slice.

Nutrition Facts : Calories 241.5 calories, Carbohydrate 23.9 g, Fat 0.2 g, Fiber 0.4 g, Protein 0.3 g, Sodium 3.4 mg, Sugar 21.8 g

SOUP - SUMMER STORM "STEWP" RECIPE



Soup - Summer Storm

Provided by communitygarden19

Number Of Ingredients 12

1/2 cups leek, sliced
1/2 cup sweet onion, sliced
2 cloves garlic, minced
2 medium carrots, grated
3/4 cup lentils
Water or stock to cover
2 tablespoons olive oil
Pinch red pepper flakes
2 teaspoon Italian herbs
1 bay leaf
salt to taste
1 Tablespoons parsley

Steps:

  • In medium soup pot, saute onion, leek, carrots and garlic in olive oil 5 minutes. Add lentils and enough water or stock to cover lentils. Add seasonings, except parsley and simmer 20 minutes. Taste for salt and adjust to your liking. Add parsley. I add another 1 or 2 T olive oil to finish.

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