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Enchilada Sauce And Stew
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3 posts in this topic

granny, you asked about these two recipes. I have no promise that they taste like what you're used to - I've pretty much always cooked from scratch, so trying to match mixes... is something I opted out of long ago. :-)

(And, for fun and amusement, three other recipes I typed out for someone else today - two uncooked salads (the broccoli-shrimp salad is TASTY!) and one curry type dish)

Enchilada Sauce

2 cups chicken broth (I prefer using homemade stock left over from baking a chicken, but Imagine brand's stock is good too)

1 can low sodium tomato paste

1 tsp fajita seasoning (I'm lazy and use this premixed spice from Spice Hunter, which I verified is gluten-free)

2 tsp chili powder (I also go with Spice Hunter's here)

1/2 tsp cayanne powder

Combine and simmer. (Cook down if you want it thicker, but with the whole can of tomato paste, it's a consistency I like.)

Stew

1 lb stew meat

2 tbsp olive or canola oil

3 potatoes, roughly cubed

4-5 carrots, cut into large pieces

2 yellow onions, but into large segments

1/2-1 cup water (or broth)

1 tsp sage

2 tsp salt

1 tsp FRESHLY ground pepper

Heat oil and cook the meat 2/3 of the way through. Add everything else, cover, and simmer for 30-45 minutes.

(If you like the sauce, mix 2 tbsp potato flour or cornstarch in a small amount of water and mix into the stew, bringing back to a simmer for a minute or two.)

Broccoli Shrimp Salad

Ingredients

-----------

1 bunch broccoli

1/3 red onion

4 plum (roma) tomatoes

1/2 pound small cooked salad shrimp

1/4 cup sour cream (low-fat is fine)

1/4 cut plain whole milk yogurt

Directions

----------

1. Chop broccoli florets so that they are fairly small.

2. Slice stem thinly and chop into quarter-inch pieces (or so).

3. Seed tomoatoes and dice into small chunks.

4. Chop red onion finely.

5. Drain and dry (a bit) the salad shrimp on paper towels.

6. Mix yogurt and sour cream in small mixing bowl.

7. Combine broccoli, tomatoes, onions, shrimp, and yogurt/sour cream mixture in the medium mixing bowl.

8. Refrigerate.

Vegetable Bean Salad

Ingredients

-----------

1/2 can drained black beans

1/2 can drained kidney beans

1 medium zucchini

1 medium carrot

12 cherry tomatoes

1/3 red onion

1/2 tsp cumin

1/2 tsp garlic salt

1/4 tsp cayenne pepper

1/4 tsp ancho chili pepper (optional)

1/4 tsp chipotle chili pepper (optional)

Directions

----------

1. Chop the red onion into small pieces

2. Grate the zucchini and carrot.

3. Combine zucchini, carrot, black beans, and kidney beans in the mixing bowl.

4. Chop the cherry tomatoes into quarters, and stir into the bowl.

5. Add spices to the mixing bowl, and stir to mix well.

6. Refrigerate.

Curried Potatoes and Vegetables

Ingredients

-----------

2 yukon gold potatoes

1/2 head cauliflower

2 large (4 medium) carrots

1 1/2 tbsp olive oil

1/3 cup chicken broth (or water)

1 tsp curry powder

1/2 tsp cumin

1/4 tsp cayenne pepper

1/4 tsp salt

1/4 cup chopped green onions or carrot tops (optional)

Directions

----------

1. Cut potatoes into 1/2 inch cubes.

2. Cut cauliflower into small florets (approx. 1 inch).

3. Cut carrots to a similar size as the cauliflower.

4. Heat 12" skillet with oil in it.

5. Toss in the potatoes and stir to coat with oil.

6. Add the chicken broth and stir.

7. Let cook, covered for two or three minutes.

8. Stir, add the cauliflower and carrots, and stir again.

9. Add spices and stir.

10. Cover and simmer for 10-12 minutes, or until potatoes are cooked.

11. Transfer to a serving bowl, and garnish with onions or carrot tops if desired.

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granny, you asked about these two recipes. I have no promise that they taste like what you're used to - I've pretty much always cooked from scratch, so trying to match mixes... is something I opted out of long ago. :-)

(And, for fun and amusement, three other recipes I typed out for someone else today - two uncooked salads (the broccoli-shrimp salad is TASTY!) and one curry type dish)

Enchilada Sauce

2 cups chicken broth (I prefer using homemade stock left over from baking a chicken, but Imagine brand's stock is good too)

1 can low sodium tomato paste

1 tsp fajita seasoning (I'm lazy and use this premixed spice from Spice Hunter, which I verified is gluten-free)

2 tsp chili powder (I also go with Spice Hunter's here)

1/2 tsp cayanne powder

Combine and simmer. (Cook down if you want it thicker, but with the whole can of tomato paste, it's a consistency I like.)

Stew

1 lb stew meat

2 tbsp olive or canola oil

3 potatoes, roughly cubed

4-5 carrots, cut into large pieces

2 yellow onions, but into large segments

1/2-1 cup water (or broth)

1 tsp sage

2 tsp salt

1 tsp FRESHLY ground pepper

Heat oil and cook the meat 2/3 of the way through. Add everything else, cover, and simmer for 30-45 minutes.

(If you like the sauce, mix 2 tbsp potato flour or cornstarch in a small amount of water and mix into the stew, bringing back to a simmer for a minute or two.)

Broccoli Shrimp Salad

Ingredients

-----------

1 bunch broccoli

1/3 red onion

4 plum (roma) tomatoes

1/2 pound small cooked salad shrimp

1/4 cup sour cream (low-fat is fine)

1/4 cut plain whole milk yogurt

Directions

----------

1. Chop broccoli florets so that they are fairly small.

2. Slice stem thinly and chop into quarter-inch pieces (or so).

3. Seed tomoatoes and dice into small chunks.

4. Chop red onion finely.

5. Drain and dry (a bit) the salad shrimp on paper towels.

6. Mix yogurt and sour cream in small mixing bowl.

7. Combine broccoli, tomatoes, onions, shrimp, and yogurt/sour cream mixture in the medium mixing bowl.

8. Refrigerate.

Vegetable Bean Salad

Ingredients

-----------

1/2 can drained black beans

1/2 can drained kidney beans

1 medium zucchini

1 medium carrot

12 cherry tomatoes

1/3 red onion

1/2 tsp cumin

1/2 tsp garlic salt

1/4 tsp cayenne pepper

1/4 tsp ancho chili pepper (optional)

1/4 tsp chipotle chili pepper (optional)

Directions

----------

1. Chop the red onion into small pieces

2. Grate the zucchini and carrot.

3. Combine zucchini, carrot, black beans, and kidney beans in the mixing bowl.

4. Chop the cherry tomatoes into quarters, and stir into the bowl.

5. Add spices to the mixing bowl, and stir to mix well.

6. Refrigerate.

Curried Potatoes and Vegetables

Ingredients

-----------

2 yukon gold potatoes

1/2 head cauliflower

2 large (4 medium) carrots

1 1/2 tbsp olive oil

1/3 cup chicken broth (or water)

1 tsp curry powder

1/2 tsp cumin

1/4 tsp cayenne pepper

1/4 tsp salt

1/4 cup chopped green onions or carrot tops (optional)

Directions

----------

1. Cut potatoes into 1/2 inch cubes.

2. Cut cauliflower into small florets (approx. 1 inch).

3. Cut carrots to a similar size as the cauliflower.

4. Heat 12" skillet with oil in it.

5. Toss in the potatoes and stir to coat with oil.

6. Add the chicken broth and stir.

7. Let cook, covered for two or three minutes.

8. Stir, add the cauliflower and carrots, and stir again.

9. Add spices and stir.

10. Cover and simmer for 10-12 minutes, or until potatoes are cooked.

11. Transfer to a serving bowl, and garnish with onions or carrot tops if desired.

Hey Tarnalberry,

Thank you so much!! The other recipes sound yummy too, so thanks for including them. I won't hold you to promises, either! <grin> Granny

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SORRY, I forgot to edit your post so it got printed again in all it's wonderful glory!

Sometimes I don't know where my brains goes on vacation, just wish it would take the rest of me with it!! Maybe someone else needed to read it (2 times??), Oh Well! Granny

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