Home > Fall Flavors

Fall Flavors

September 11th, 2010 at 09:32 pm

There's something about the approach of fall that makes me want to fix stews and soups.

Today I fixed chicken stew. I put a chicken in the Crockpot overnight with a few vegetables and herbs to season it and the broth. When I got up, I turned it off, let is cool,and then used the meat to make a couple of dishes, one of which was my stew.

My chicken stew is basically using whatever vegetables I have on hand. We went to local farmers' market this morning so I had a good assortment: zucchini, yellow squash, and radishes. We had carrots, celery, and onions here at home. I roasted them at 400 for about 35 minutes to put in the stew. I used some of the broth as well as adding some of my marinara sauce and then I added some lentils that I had poured boiling water over to sort of cook and then drained them. At the end I added some pasta. I had bowtie pasta so that's what I added, and let it all simmer for about 30 minutes on low. It's safely tucked into the fridge for a meal this week.

I decided to look for another stew recipe and this one sounded promising; I found it on all

Meatball Oven Stew

1 egg
1/3 cup milk
1/4 cup cornmeal
2 tablespoons finely chopped onion
2 tablespoons finely chopped green pepper
1 1/2 teaspoons ground mustard
1 teaspoon salt
1 teaspoon chili powder
1 pound lean ground beef
2 tablespoons olive oil or vegetable oil
1/4 cup all-purpose flour
2 1/2 cups tomato juice
12 fresh pearl onions, peeled
3 medium potatoes, peeled and quartered
6 medium carrots, cut into 3-inch pieces
1.In a bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into 12 meatballs. In an ovenproof Dutch oven, brown meatballs in oil. Remove with a slotted spoon and set aside. Whisk flour into drippings until smooth. Gradually whisk in tomato juice; bring to a boil. Cook and stir for 2 minutes or until thickened. Return meatballs to pan. Add vegetables; stir gently. Cover and bake at 350 degrees F for 1 hour or until meat is no longer pink and vegetables are tender.

When I was growing up I only knew about beef stew which I learned to make as a teenager because my dad loved it; hubby adores it now. I'm happy to learn about other stews.

4 Responses to “Fall Flavors”

  1. Ima saver Says:

    That meatball stew sounds yummy!

  2. Homebody Says:

    Yes it does sound good. I feel the same way about fall. Today though I am doing grilled chicken breasts a la Sandra Lee. I have only been in charge of cooking for about a month! I am enjoying it.

  3. whitestripe Says:

    We are just starting spring here, but had a lot of stews and the like over winter. My favourites are mexican bean stews and indian vegetable curries with yoghurt and naan.

  4. PatientSaver Says:

    I'm the same way. I made a chili today with homegrown tomatoes and green peppers.

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