Later On

A blog written for those whose interests more or less match mine.

What-I-have-on-hand grub, stew category

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I had half a bunch of collards, and that I needed to use up. Rinsed, discarded leaf that had gone over, chopped leaves, minced stalks, and simmered in a little water (not quite to cover) for 20 minutes.

Into 4-qt pot I put:

1.5 Tbsp true EVOO
1 med Spanish onion, chopped

Sautéd that until onion begins to change color, then added:

2 good-sized handfuls chopped celery
2 cloves garlic (all I had, alas)
several grindings black pepper

Sautéed a few minutes more, then added:

1 can no-salt-added black beans, drained and rinsed
1 cup cooked rice (starch, and completes the protein)
1 can Hatch geen-chile chopped tomatoes
the collards already cooked
1 Tbsp Penzeys chicken soup base
1 Tbsp (more or less) pepper sauce
1 qt water

I simmered that for 30-40 minutes. I’m a little unsure of protein content, so I put a chopped hard-boiled egg in the bowl and spooned stew (fairly thick) over that. I also have some tofu on hand if needed.

UPDATE: Went in to give stir and check on it. I saw a sample of Penzeys Turkish seasoning, and I tasted that. Excellent! I added a good shake. This is going to be a good stew. If I want it thicker, I’m planning to stir in 1/3-1/2 cup rolled oats.

UPDATE 2: To enhance flavor, added a small amount (~2 Tbsp) good cognac to entire pot. I wanted Amontillado sherry, but I think I’m out. Am trying the rolled-oats thickener for the first bowl by itself.

UPDATE 3: Man, this stuff is tasty! The chopped egg was excellent idea: not only ensures protein (at a modest calorie count) it adds new texture and taste: the yolk taste stays distinct. Oatmeal thickener worked great: I’m doing the whole pot now.

UPDATE 4: I keep thinking of all the different directions to take this. For example, skip the egg and use some chicken breast cut into chunks (or chunks of, say, Pacific swordfish) in the stew. Carrots would go nicely. Or grated beets instead. Some chopped Italian parsley would not go amiss. I’m intrigued by how hearty the stew tastes (the browned onion, I imagine) without my having any need to add (say) an anchovy or two.

Note that the tomatoes contribute acid, and pepper sauce is, mainly, vinegar. The acid here is important, I think.

UPDATE 5: Just located some preserved Meyer lemons while trolling through the fridge. I took two sections of lemon, minced them, and put them in the bowl for dinner. I’ll do the chopped hard-boiled egg as well: sort of a deconstructed avgolemono sauce, though I guess it could equally be viewed as a deconstructed Hollandaise.

Does everyone peel hard-boiled eggs by smashing each end on the table top and then rolling the egg on the tabletop under gentle pressure from your hand to reduce the shell to a fine mosaic held together by the lining, which is then easily peeled away?

Written by LeisureGuy

9 March 2012 at 10:57 am

Posted in Daily life, Food, Grub, Recipes

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