AFTER THE OVERINDULGENCE of the holiday season, we are making those New Year’s resolutions with a vengeance!
We want to start eating better, yet the cold weather draws us to more comfort foods that are usually laden with fat and salt. That’s where delicious stews come into play. Stews are one-pot wonders that can consist of any type of protein, vegetable and grain. They are a powerhouse of nutrition and very satisfying as a meal.
My cooking liquids consist of a tomato sauce or a beef or chicken stock. Add dried herbs during the cooking and garnish with fresh herbs, such as basil, parsley or cilantro. You’ll enjoy the variety of stews below — all tasting different but finding common ground in their deliciousness. Serve them over mashed potatoes, couscous, quinoa or even whole grain pasta. And of course, most importantly, enjoy!
ROSE’S TIP
You can prepare stews using a slow cooker. It’s easier and less time consuming. If using a slow cooker, a good recipe to start is
necessary. When adapting regular recipes for a slow cooker use more herbs than you usually would (add them in the last hour).
Keep in mind, milk products tend to break down during slow cooking, so add them during the last hour. It’s perfect for large cuts of meat
such as turkey breast, shoulder cuts and roasts, chilies, and chicken dishes — all turn out incredibly moist. And the best part is the
food is kept warm until you’re ready to eat.
Post City Magazines’ culinary columnist, Rose Reisman, is author of 17 cookbooks, a TV and radio personality and a health and wellness expert. Visit Rose at www.rosereisman.com.
