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A rich stew that’s my new favorite for the autumn days. The seasoning is a bit different, but everything is alright. I promise. Crizz.
In a large skillet (use one with a lid because you’ll need it later) heat the oil over medium heat. When hot add onion and fry it in the oil for 2 minutes, then add garlic and meat. Fry, stirring occasionally, for 3-5 minutes over medium heat.
Pour in water. Add all the ingredients from the allspice berries to the salt. Cover the skillet leaving a small opening, and simmer for about 60 minutes. Add some additional water if desired. This phase can be made using a pressure cooker, and if you do this it should take 20 minutes.
Now add the ingredients from the squash to the turmeric powder. Simmer uncovered for 15 minutes. At the end add the lemon juice, stir in the cream, and add the parsley and celeriac leaves. Taste and add salt if needed. Sprinkle in some pepper to taste. Cook for 2-3 minutes.
The consistency of the dish is up to you. You can wait until the dish thickens itself and have a stew-type dish, or you may add some water to have a consistency similar to a soup.
Serve over buckwheat, barley, couscous, potatoes, rice or just with whole-grain bread.
Thanksgiving is toast, but now we all have a common dilemma— leftovers. Typically my first leftover meal, aside from the obligatory midnight turkey sandwich, is turkey noodle soup. This year I decided to color way outside the lines and go with a Japanese version.
The first prerequisite for this recipe is a rich homemade stock. If you’re lazy and impatient like me, just follow my pressure cooker recipe.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!