Garden Springing into Life and Tuscan Rainbow Chard Ragout

The allotment garden plot is beginning to burst into life.  

So here are some selected pictures.

 Chive Blossoming, just waiting for the bumble bees to come by.

Wild strawberries and strawberries flowers under the apple tree.

The border looks good with natural wood fell that I dragged back with D.

Jamaican Vegetable Stew with Spinners

Another recipe from the cookbook in my kitchen Original Flava Caribbean Recipes from Home.

The recipe this time was for One Pot Vegetable Stew - Jamaican style!

I've seen similar recipes made with gungo aka pigeon peas, but the recipe here used kidney beans. Other ingredients in this stew were spring onions, carrots, butternut squash, scotch bonnet, allspice, thyme and coconut milk. 

I've also been wanting to make spinners which are small long thinnish dumpling that expand upon cooking for a long while.  So was pleased with the final hearty dish, though I need more practice to make the spinners. 

This Jamaican Stew with Spinners was easy to make, especially with tinned kidney beans. 

Easy Sweet and Spicy Carrot and Chickpea Stew

I make this easy Spicy Stew on days when I don't want to spend hours in the kitchen; or if I am feeling a little unwell.  It has made an appearance on my food blog before in various guises.  

Its easy, because all you do is chop and prepare the veg and throw the rest of the ingredients in a large pot and then let the oven do the rest of the work.  It's what I guess people describe as 'one pot meals'. 

I often vary the vegetables with whats in season.  On this occasion I had a lot of carrots that required using up, hence the sweet in the recipe title as carrots impart sweetness.

Enjoy as it is as it's quite filling with the beans and bulgar wheat, but if you want to make more of a meal with it - then serve with some good crusty bread.

I am sharing this with My Legume Love Affair #126 which I am hosting this month.  The food blog challenge was started by Susan from The Well Seasoned Cook and continues thanks to Lisa's Kitchen.  

Spiced Vegetable Stew
Serves 4 - 6
Ingredients 
1 onion, finely sliced 4 carrots, peeled and sliced into half moons if large
1 x 400g tin of tomatoes, crushed
2 tablespoon tomato paste 
60g bulgar wheat 
4 tablespoons olive oil 
2 - 4 fat red chillies, pierced 
2 teaspoons of dried parsley
2 teaspoons ground cumin 
2 teaspoons ground coriander 
Salt and pepper to taste 
900ml or 1 ½ pint vegetable stock 
1 x 400g tin of chick peas 
Optional: 2 tablespoons fresh parsley, chopped for garnishing
Optional: drizzle with some good extra  olive oil
Method
In a ovenproof casserole pot (with lid) add the onion, carrots, tinned tomatoes, tomato puree, bulgar wheat, red chillies, spices, salt and pepper to taste and pour over the stock.

Cover with the lid and place in oven gas mark 4/180oc for 1 hour 30 minutes.
Remove the lid and stir in the chickpeas, replace the lid and cook for a further 30 minutes or until the vegetables are tender
Remove from the oven, taste and adjust seasoning if necessary.
Allow to stand for 10 minutes before serving with chopped parsley and a drizzle of good extra olive oil.
Adapted from this Clay Pot Vegetable Stew.

Bourguignon of Mushrooms, Red Onions and Rainbow Carrots

A few weeks ago I went on a fungi forage, except it wasn't a fungi forage - 'why would you want to eat them?' exclaimed the fungi expert when he heard one of the participants (not me) ask her friend 'are these edible?'.  

The reason I am talking about mushrooms is because my  Bourguignon here looks a bit like an autumnal forest ground - mushrooms, green grassy colours from the long needle shaped leaves from rosemary herb, leaves in the form of bay leaf and lots of autumnal colours, but here everything is edible - I wonder what Alice in Wonderland would think?!

I think this dish is best made on a day like today when it's awfully dreadful, damp and dreich outside in Cymru aka Wales.  I am so glad its the weekend and I don't have to be in work or anywhere else today and can stay in the comfort of my home.  I am glad of it actually as its been a rather busy week at work too.  

As well as a medley of mushrooms, I had also picked up some rainbow carrots from the market in Cardiff, and if that did not provide enough colour - I decided in place of shallots to throw in some small red onions. If you look closely you will even seen flecks of green from fresh rosemary from the garden.  

We will be tucking into this textual dish with some homemade overnight sourdough bread later to mop up that rich vegetable flavoured gravy; and if we have some left over, perhaps with some mashed potato.

What have you been cooking lately?

Etsis Turlu - Rich Summer Vegetable Stew

I've been cooking quite a lot of Middle Eastern recipes recently.  It started with the  Iranian Pearl Barley Soup known as Ash-e Jo or Ash-e-Jow  early this year when we had freakish snow and with the unusual hot weather continuing, now I have Etsis Turlu.   

According to the cookbook author this Etsis Turlu comes from Turkey.

With the rain over the weekend, it was the perfect excuse to make a stew more suited for autumnal days and colder evenings, but i have lots of summer vegetables including courgettes, marrows and green beans coming from the garden that I wanted  to make the most of it, even if it is the height of summer.

This stew will last us good three days of the working week and we intend to eat it with couscous, bulgar wheat, rice or crusty bread.  

I am sharing this  Etsis Turlu Stew with Souper Sundays hosted by Kahakai Kitchen. 

Chunky Turnip and Urad Dal - Lentil Stew

The weather here continues to be miserable and as much as I am trying for it not to bother me, its actually beginning to bring me down.   I had to wait for a bus recently, nothing unusual about that, I do that every working day.  But there was no bus shelter at this particular stop and I was getting wet, really wet.  Sodden in fact, even with my raincoat on.  Yes I was feeling a bit grumpy. 

So some of you may have noted, we have been eating a lot of soups, stews and one pot dishes.
This stew was cobbled together with what we had at home, which was very little at the time.

I often make this stew with red lentils, but had a packet of Urad Dal which is black gram without the skin.  Its perhaps my least favourite legume, but I do still try and eat it.  Its actually been a while since I cooked with it, the last time it was Urad Dal with poppy seeds.  

Autumnal Stew with Mangetout

This Autumnal Stew with Mangetout  was made a few months ago on a bleak day and mangetout was in season, but I think it is okay to share today as the weather outside had turned proper cold. The raindrops have been icy and all week in the morning, D had been scraping ice off the car, but still no snow in this part of Wales.  I am pleased for now, but I have a feeling that we will see it this year.

You will not normally find mangetout in stews, but this one has some as at the time I had some in the fridge crying to be used, otherwise it would have got overlooked and gone into the compost bin in the garden.  I added the mangetout towards the end of the dish as I wanted it to retain its crunch. I do also love the autumnal colours in this stew and the belly warming flavours that include cumin, coriander and chilli. 

Butternut Squash, Chickpeas and Leek Stew

It certainly is getting colder, especially in the evenings and definitely time for soups and stews.

Many years ago, actually it was in 2004 when I lived in Scotland, I made Denis Cotters of Cafe Paradiso fame Squash, Butter bean and Leek Stew.  I ended up making this again, only after 
having paged through the cookbook Paradiso Seasons and was reminded of all those recipes I made before I began this blog. 

Over the years I have adapted the Squash, Butter Bean and Leek Stew recipe as I did not always have butter beans or enough squash.  My version is made with Butternut Squash, Carrots, Chickpeas and Leeks.

Sadly this time round I overcooked the vegetables, so this Butternut Squash, Chickpeas and Leek Stew was bordering more on chunky soup than stew, still very very tasty.

Hasselback Zucchini in Smoky Puy Lentil Stew

I was going to slice my homegrown zucchini in a fantail effect, then I remembered bookmarking Hasselback Courgettes from Gluten Free SCD and Veggie which was shared with #EatYourGreens last year.  

However, I still did not get round to making the recipe, but I was inspired by the Hasselback effect for the courgettes in this Smoky Puy Lentil Stew.

The weather here in the UK has been changeable.  One day its really really hot, and then the next day its pouring with rain and the temperature drops a little that you want something a little warming.  It was on one of those muggy wet days last week that this Hasselback Zucchini in Smoky Puy Lentil Stew was made.  

Harissa Butternut Squash Stew with Broccoli and Chickpeas

I don't know if he was just very hungry or being honest, but D complimented on how delicious this Harissa Butternut Squash Stew was, not once but twice with a Thank you Lady.  

I thought it was going to one of those stews that would benefit from overnight rest in the fridge, but we had it within an hour of making it and it was most enjoyable.  The harissa and the smoked paprika offset against each other wonderfully.

Be careful with the cooking of the vegetables, especially the broccoli towards the end, you do not want it really soft, but still with bite, otherwise it would be more bordering on soup than stew, which is not a bad thing, but sometimes you want texture not bambino  food.

Turnip, Kale and White Beans Stew

I made this Turnip, Kale and White Bean Stew about a couple of months back , when we picked up some seasonal baby turnips from a farmers market.

To be truthful, I wasn't terribly inspired and didn't know exactly what to do with the turnips so I took the easy option and adapted a stew recipe that I make on and off where you can adapt the vegetables.  

It wasn't the most memorable meal of my life and not one I will rave about on my blog either, but it made for a change; and sometimes those recipes where you can throw the vegetables in the pot and allow it to simmer away slowly, are sometimes the most appealing.

I am sharing this recipe with Baking Queen Slow Cooked Challenge. 

Smoky Black Kale, Chickpeas and Mushroom Stew

Its been a busy month for me with work mostly.  I have to admit I haven't had much energy or enthusiasm for cooking when I got home.  In fact, twice last  week we have had Chilli and Potato Pierogi, not homemade but from a  packet.  I have made pierogi in the past and would love to have a go at making them again.

Today though, I got home and had a little energy to cook.  I made a relatively quick Smoky Black Kale and Mushroom Stew.  Many of the ingredients in this were left over from the Black Kale and Chickpeas Pot Pie I made over the weekend. 

I think this Smoky Black Kale and Mushroom Stew is one of those dishes best enjoyed a day or two later, as it was just okay. 

Light Fennel, Red Pepper and Butternut Stew

Did you know that there are actually two types of fennel?  This vegetable has been assigned a gender.  The curvy bulbous is the female and the slender one is the male.  

Fennel is still not used much in British cooking, but it is slowly making an appearance mostly in raw salad dishes because of its crunch and  its flavour reminisce of aniseed, star anise or even licorice flavour.  Unlike the British, the French and Italians are very fond of this feathery frond stemmed vegetable.   So I was pleased to pick some up again  to make a Light Fennel, Red Pepper and Butternut Squash Stew infused with caraway seeds.  

I describe this Fennel, Red Pepper and Butternut Squash Stew as light as the sauce is not thick, its almost like a clear broth, like a consomme. It is also mildly spiced to warm your cheeks. 

This is my contribution to Food 'N' Flix this month  hosted by hosted by Heather at All Roads Lead To The Kitchen.  The movie chosen this month was French Kiss.  I watched it on youtube.  I saw the trailer and obviously the cheese plate on the train was influencing my decision to make a cheese dish, but then about 8 minutes into the movie I spotted some colourful vibrant fresh vegetables in the kitchen on the table including tomatoes, carrots and fennel.  This is just before the character Kate receives a phone call from her fiancee Charlie breaking up with her as he has fallen in love with someone he has met in Paris. 

I do like fennel, but we don't eat it much as we want as it is a bit of a luxury vegetable in our home, so I incorporated it in this light Red Pepper and Butternut Squash Stew.  I don't know what the weather is like where you are, but it is quite nippy in Wales and stews are very welcome, even light ones.  I am also sharing this broth stew with Soups, Salads and Sammies hosted by Kahakai Kitchen;  as it can be eaten with a spoon like a chunky soup too. 

Vegan Jackfruit Pulled 'Pork' Tomato Ragu over Soft Polenta

I saw a meat version of meat version of Ragu and Pulled Pork on blogosphere a couple of weeks back and it got me thinking that I could do this with Jackfruit. Plus it was a different way to enjoy both Jackfruit and polenta.  We only ever eat polenta as part of my vegan Mexican Tamale Pies, so wanted to try it differently.  

Here is Polenta in bowls topped with the vegan Jackfruit Pulled 'Pork'.  Drizzle with a little extra virgin olive oil and tuck in immediately.  

Turmeric Butter Beans, Yellow Pepper and Yellow Courgette Stew

Last week, I was unwell, but I had to force myself to go into work as I had made a commitment to help someone who without me would not have been supported.  You see I am the only one in my office who does what i do, if I am not there, no one will pick up the work I do.  Yet we are all replaceable when they don't need you.  I was happy I went in though, as the person I supported gave me a biggest and warmest hug and her little one gave me a bonus hug, I don't get many thanks in my job, so it really mean't a lot to me.  

Anyway, I was glad when the weekend came, but it wasn't as relaxing as I wanted as it was D's turn of not feeling well. 

We have not done anything this weekend and both stayed indoors nursing sniffles, scratchy throats and sore heads.  I had wanted to do some gardening, but as well as poor health, the weather scuppered that too.  The sky turned proper grey and the rain fell, falling from the sky in all direction encouraged by the gusty gale force winds.

I had managed to go out and pick some homegrown yellow courgettes from the garden plot.  I know its Summer and a time for light salads, but as we were feeling a little groggy we both wanted something a bit warming and this golden bowl of yellow Courgette Butter Bean stew, is a little bit of sunshine in a bowl and that can only cheer you up a little.  

If it is just too sunshine yellow for you, then feel free to stir in some greens like spinach or chard.   

Whole Fava Beans Stew with Peppers

August has brought us high winds and rain and a wanting for bowl food .

Have you ever had whole fava beans?  If whole fava beans had a personality, it would be the fictional character Fonzie from the American sitcom Happy Days biker in a leathery rugged jacket, all tough on the outside - but a sweetheart on the inside.  So here is my second recipe with whole fava beans still in their handsome jackets.  The last recipe I made with whole fava beans was Somalian Fava Beans and they were utterly delicious. 

Iranian Style Quorn 'Chicken' Stew with Aubergines and Courgettes

The past few weeks or so, I have made a few Persian inspired dishes inspired mostly by Iranian  food bloggers, rather than from the spate of mainstream Middle Eastern cookbooks published recently in the UK.  It started as a means to find inspirational ways of using my spices such as Advieh, Baharat, Sumac, Za'atar and ingredients such as Maftoul and Freekeh, but like any curious cook I have been lured and enticed by other recipes.  

When I saw an Iranian style Koresh tweeted by The Persian Fusion,  I just knew I had to make a vegetarian variation of it.  Something about it had me salivating.  

Koresht/Khoresht/Ghalyeh are stews or curries in Persian cooking.  They should not be compared to South Asian curries popular in the Western world.  Persian stews and curries are  quite mild.  

I substituted the chicken breasts with Quorn 'chicken' fillets and adjusted the spices to taste and the tomato sauce accordingly.  It was important to make the tomato sauce thicker to carry the texture of  Quorn fillets which can be quite dry and tough to penetrate with flavours.  In fact, I think its better to make this dish a day in advance, as the Quorn fillets became succulent by absorbing  and taking on some of the flavours from the sauce and natural ochre colour from the turmeric. Disclaimer*: I have been using Quorn products well before starting this blog, therefore this is not sponsored #Quornivore blog post, I have not been given this product free or paid by Quorn in any way.  

As recommended we ate this vegetarian Iranian stew with rice.  I liked how both the courgettes and aubergines - both rather bland vegetable in my opinion melted wonderfully in the dish, giving the dish more substance and texture.  I would be more than happy to make this again.  

Thank you Persian Fusion.

Simple Turmeric Potatoes with Whole Fava Bean and Carrot Chilli

We had plans to go into Bristol this weekend, but D felt we had been there too recently and didn't fancy it.  

Then our plans to go exploring elsewhere were still scuppered as the rain came spitting down, so it was to be a day indoors for yet another week.  No gardening either, so its down to a bit of housework and some cooking for the week ahead.

I wanted a change from the rice accompaniment that we normally have to this Fava Bean Carrot Chilli, so I decided to make some Turmeric New Potatoes.  

Some of you may remember the last time I made Turmeric Potatoes they were Atomic Yellow and belonged to a fictitious world far and beyond... These ones are far more acceptable to the discerning eye.  The turmeric not only imparts colour, it does impart flavour too and worked well with the Whole Fava Bean and Carrot Chilli. 

Buckwheat Soba Noodles Drowning in Miso and Greens

This is just a variation of my popular Miso Bowl with Green Vegetables.  

I decided to make more of a meal of it, simply by stirring in some buckwheat noodles.  

It reminds me a little of of Bibimbap, a bowl that you mess up. This one though, I will let you slurp.

Black Eyed Peas, Red Pepper and Squash Stew with Preserved Lemons

Yes, I share with you another stew of sorts.  Though I have to admit this is a much lighter stew compared to those features a couple of weeks back. I guess its a sign that Spring is here.  

Contrary though, the ingredients are not spring like at all, mostly autumnal.  Squashes, sweet potatoes and red and yellow peppers have been featuring quite a bit on my plate recently, I think its the colours that shout and make me feel all warm and humble.   Or maybe its accidental, as I want a change from the drudge brown-beige and greens.