Curried Lentil & Veggie Stew ala ~DKBB~

Curried Lentil & Veggie Stew ala ~DKBB~

(original recipe from the August 2017 edition of Cooking Light)

2 tsp. olive oil

1 small yellow onion, diced

2 cups zucchini, peeled and chopped

2 garlic cloves, sliced thin (or minced – your preference)

1 cup chopped Roma tomato, seeded

2 Tbsp. curry powder

2 Tbsp. ketchup

2 cups vegetable stock

2 Tbsp. flour

½ tsp. kosher salt

2 cups lentils, cooked per package directions

2 Tbsp. fresh lime juice

• Heat oil in large saucepan over medium-high heat; add onion and sauté 4 minutes; add zucchini and garlic and cook 3 minutes; add tomato, curry powder, and ketchup and cook 1 minute, stirring constantly.
• Combine vegetable stock and flour, whisking well to blend in the flour; add stock mixture to pan; bring to a boil; stir in salt and lentils and cook for 3 minutes.
• Remove pan from heat and stir in lime juice.

Add optional garnish, if desired, of plain whole-milk yogurt (not Greek-style) or sour cream and chopped, fresh cilantro to each serving.

Serve with toasted naan bread.

Curry Chicken Stew ala ~DKBB~

Curry Chicken Stew ala ~DKBB~

(original recipe from tasteofhome.com)

2 cans (14.5 oz. each) chicken broth

1 can (10.75 oz.) condensed cream of chicken soup, undiluted

1 tub Knorr concentrated chicken stock -or- 1 heaping Tbsp. Better Than Bouillon Chicken Base

4 garlic cloves, minced

1 Tbsp. curry powder

¼ tsp. salt

½ to 1 tsp. cayenne pepper

¼ to ½ tsp. white pepper

5 Tbsp. dried minced onion

4 boneless skinless chicken breasts

1 medium yellow pepper, diced

4 green onions, chopped (for garnish, if desired)

Hot cooked rice 

• In a large bowl, combine the first nine ingredients and mix well.
• Place chicken breasts and yellow pepper in a 5- or 6-qt. slow cooker; pour broth mixture over all.
• Cook, covered, on low for 4 to 5 hours.
• Remove chicken breasts and cool slightly; shred meat and return to slow cooker; heat through.
• Serve with hot rice, placing 1 cup of rice into each soup bowl, then filling the bowl with the stew.
• Garnish with chopped green onions, if desired.

Argentinian Pumpkin Stew ala ~DKBB~

Argentinian Pumpkin Stew ala ~DKBB~

(original recipe from several online sources, including TasteofHome.com and Cooking.com)

2 lb. beef stew meat, cut in 1 1/2 inch cubes

1 lg. onion, chopped
2 cloves garlic, minced
3 tbsp. olive oil
2 lg. tomatoes or 4 roma tomatoes, chopped -or- 1 (14 oz.) can diced tomatoes (your choice to drain or not)
1 lg. green pepper, chopped
1 tsp. salt
1/2 to 1 tsp. pepper
1/2 tsp. white pepper
1 tsp. sugar
capers (optional)
2 c. dried apricots, each cut in half
3 white potatoes, peeled & diced
3 sweet potatoes, peeled & diced
2 to 4 tsp. capers
2 c. beef broth
1 medium sized pumpkin
2 to 3 tbsp. butter, melted

• In large pot/dutch oven cook beef with onion and garlic in oil until browned.
• Add tomatoes and green pepper, salt, pepper, sugar, apricots, white potatoes, sweet potatoes, capers, and broth.
• Cover and simmer for 1 1/2 hours.
• Meanwhile, cut off pumpkin top and discard. Scoop out seeds and stringy membrane.
• Brush inside of pumpkin with melted butter and sprinkle lightly with salt and pepper.
• Stir sherry and corn into stew and spoon into pumpkin shell.
• Place filled shell in shallow pan and bake at 325 degrees for 1 to 2 hours or until pumpkin meat is tender.
• Place pumpkin in large bowl and ladle out stew, scooping out some of the pumpkin with each serving. Makes 8-12 servings.

This is a perfect dish to make in the cool weather of the fall, and a great way to use those pumpkins you bought (or grew) for fall decorating.