Download Braises and Stews: Everyday Slow-Cooked Recipes by Tori Ritchie PDF

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By Tori Ritchie

Have in mind these tantalizing smells coming from Grandma's kitchen as she made her precious, slow-cooked nutrients? Braises and Stews brings glossy comfort and magnificence to sturdy out of date convenience nutrients. equipped through mainingredient, this useful cookbook dishes up the secrets and techniques for making such savory one-pot nutrition as vintage Pot Roast or Pub brief Ribs. Lighter fare like Coq au Vin ready with white wine or a Roman-inspired Spring Stew of Favas, Artichokes, and clean Peas will attract people with smaller appetites. Why stew over dinner while there are such a lot of tasty innovations to throw within the pot?

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Extra resources for Braises and Stews: Everyday Slow-Cooked Recipes

Example text

SERVES 8 2 tablespoons olive oil 1 medium onion, sliced 2 medium red or green bell peppers, chopped 2 garlic cloves, finely chopped 1 small jalapeño, seeded and finely chopped 1 28-ounce can tomatoes, drained and chopped 1 28-ounce can crushed tomatoes 2 teaspoons Spanish smoked paprika 1 teaspoon ground turmeric 1 teaspoon sugar Salt and freshly ground pepper 8 large eggs Za’atar (optional; see page 20) In a medium skillet, heat the oil over medium heat. Add the onion and cook, stirring occasionally, until tender, about 10 minutes.

SOUPS • 41 “Œ­’“Œ–ŽšŠšŽ‘Ž¤Š‹—Žœ¦ MOROCCO This spicy soup, known as chorba in the Middle East, is made with different vegetables, a variety of seasonings, and everything from meatballs or lamb to tripe or even octopus. I like this chicken version, popular in Morocco. The turmeric and cinnamon give it a slightly exotic flavor and golden color, while the jalapeño adds a bit of heat. You can add more or less to your taste. SERVES 6 1 large onion, chopped 2 carrots, peeled and chopped 2 celery ribs, chopped 1 medium zucchini, chopped 1 jalapeño, seeded and very finely chopped (see headnote) 2 cups Basic Chickpeas (page 175), drained, or one 16-ounce can chickpeas, drained 1 teaspoon ground turmeric ½ teaspoon ground cinnamon 4 cups Chicken Broth (page 44), Vegetable Broth (page 45), store-bought broth, or water 4 cups water Salt and freshly ground pepper 1 pound boneless, skinless chicken breast In a large slow cooker, combine the onion, carrots, celery, zucchini, jalapeño, chickpeas, turmeric, cinnamon, broth, water, 1 teaspoon salt, and pepper to taste.

49 Spicy Vegetable Eggah ............................................................................... 50 Poached Eggs in Spicy Tomato Sauce (Shakshouka) ....................................... 52 Green Bean and Scallion Torta .................................................................... 54 Crustless Cauliflower and Ham Quiche ......................................................... 56 Zucchini Flan ............................................................................................

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