Tomato stew with pomo

I made this recipe variation after I got a craving for tomatoes. I got the idea of making this soup after someone made a soup from a stew we had the night before whilst I was travelling.I'm using breast meat, but thigh meat is much juicier. If you want to make this recipe a bit healthier, then omit the flour. The vegetables in this soup have already been blended so if you want to give your stew a bit of texture, feel free to add any vegetables you find in your freezer. If the aroma isn't too strong for you, feel free to keep the garlic in. Recipe by Garumeri

I had pork filet that I bought on sale, so I made this. Usually I make 'filet cutlets,' but it's delicious simmered as I did this time. I'm thinking of using it in a curry flavored stew next time.Coat the filets with flour and pan fry until crispy and golden brown. Use the fat that comes out of the meat to cook it. Make sure to drain excess oil and fat with paper towels after the meat is pan fried. For 4 servings. Recipe by Koba

This recipe has been one I run to when I need a good meal with little effort. Best is you can use what vegetables you have on hand. One pot to use and the flavor seems like it simmered all day. I do recommend the fresh herbs. There is a huge flavor difference cooking this with them. Get your meal started and put your feet up for 40 minutes. You got to love that!

I was inspired to make this Greek inspired dish after going to the Farmer's Market and coming home with eggplant, onion, tomatoes, and squash.

an easy one. Takes about 45 minutes, but half an hour of that is watching telly. Warming and autumnal. One rule. Use the best sausages you can find. High meat content, and peppery. They’re the main event, don’t be eating some breadcrumb and bollocks based nightmare. Those sausages are for a dirty Saturday fry up. Which is probably my favourite thing to eat. BUT NOT FOR THIS MEAL.Measurements to your own taste. I trust you.

Being a cook is being an artist —You can mix ingredients in your fridge or pantry and get creative results! I had some chickpea cans I wanted to use and I decided to make this vegetarian strew which turned out delicious ! I used vegetables I had in my fridge and you can too! You can substitute the green peppers for red/orange/ yellow or add any vegetables you already have like celery or carrots. The important thing is that you make it with love and you get creative while doing it.

I got the inspiration for this while at the academy for the Illinois Department of Corrections. We ate prison food, but one dish was particularly enjoyable. They made this sort of... well, chicken stew. I don't know what else to call it. It was DELICIOUS! So I decided to make it myself. With some improvements of course 😁

We had gone to the local farmers market on a chilly morning and something warm (and different) sounded good. I grilled some of the ingredients to add flavor. The longer you can cook this stew the better.

Oh, look at the fish, Sara. It's so white and appealing, truly tempting to the taste buds, haha. Oh, I have a story to share. Atlantic cod is moderately priced and not as oily as sablefish. Its texture is somewhat similar to sablefish but not as soft that it breaks with just the tongue like sablefish....Lately, I haven't been buying sablefish, and if I go to a restaurant that offers it in a set menu, I avoid it because some places use oilfish and sell it as sablefish (Sable/Black Cod)....Oilfish is very cheap, and many countries have declared it as a fish for industrial lubricant extraction, not for human consumption....Simply put, if you find a place where the grilled sablefish with soy sauce is coarse but oily like real sablefish, it's likely oilfish....For frozen ones, if the fillet is smaller than your palm and has yellowish lines on the white cross-section, it's definitely oilfish (oilfish is smaller than real sablefish). Note: Real sablefish usually doesn't have its scales removed because the scales are a unique feature that shows authenticity. Fake sablefish will have the scales removed to pass off as real, and the price difference is significant. If you find sablefish priced the same as cod, be cautious; it's likely oilfish (which is cheaper than cod).

Who says the sweetest way to enjoy tomatoes stew is fried 😏 that’s clearly a lie join me as I show you another way of enjoying your tomatoes stew

I got a turnip and it was getting ready to fossilize on the counter. It’s autumn here and the weather is getting cold, so I decided to make a stew. I spooned it over these colorful radiatoi pasta. It was really hearty, filling and soul soothing.

Hello everyone…hoping the weekend was a good one. It’s Monday, the beginning of a new week and hopefully a good one for everybody. This weekend was quite warm. sunny and just lovely to be outside. When I mean outside I just sat in the garden and caught up on some reading material on food blogging of course, and some other things that I needed to catch up on. I did a bit of gardening 🙂 and I just wanted to thank Luda from Plants and Beyond, for her advise in regards to adding coffee grinds into my small garden it was spot on! 🙂 All my herbs and salads flourished these past weeks, and we were able to have home grown lettuce in our salads!! hooraayyyy 🙂 Just fantastic!! I also planted Broccoli, this has become huge I am not sure if my little garden will be able to hold it. 🙂This is a Greek dish…with ingredients that I am hoping would exist in everyones fridge. I know that Carrots and Peas may not be the first choice for lunch or dinner, but if you add tomatoes and a bit of tomato paste well I am sure you will be going back for more. 🙂 It is truly a very simple recipe just a few steps and you’ve got a delicious and healthy meal for lunch or dinner or even a side dish.. 🙂

This was originally going to be a pretty straightforward shrimp etouffee, but our supermarket had a sale on fresh cod and scallops, and I couldn't resist. Despite the change in plan, the actual cooking process remained pretty much the same. The resulting dish was familiar yet different, and pretty darned tasty. A nice change from the usual chowder.

How should I introduce this dish? 😂😂 This is a dish that came to mind spontaneously on a cold rainy day. Suddenly, I craved something warm and flavorful, and I also wanted some bread. So, I decided to cook this dish 😍😍. The beef is tender with a bit of tendon, the potatoes are hearty, the carrots are sweet, and there's the spicy kick of green peppercorns 😍.

This stew uses fresh tomatoes, which tastes sweet and sour.　It is good for cold winter.

It's the time of year when the garden is pretty much finished, veg odds and ends are in the fridge and the end of last year's venison needs to come out of the freezer. (Hunting season has started; it's a sacred time of year around here!) This stew is an homage to early November. NOTE: You can use beef if you prefer. You can also use fresh stew meat and sear it to go into the recipe--and use the vegs and fruits, fresh or dried, that are available to you.

The cabbage is sweet and tender! Kids love it too. It's so simple, yet my husband thinks it takes about 5 hours to make, and he loves it. The origin of this recipe: I had a lot of cabbage at home. I wanted to make something with flavors and textures that kids would enjoy. I didn't have much time, so I wanted to create a rich flavor easily. The measurements are easy to remember too!

I was trying to use up leftover ingredients and avoid buying anything additional, partly because my budget's a bit tight this period. Casting my mind back on various fish stew and peperonata recipes I've read over the years, I decided to improvise.

I kinda just made up while working. I wanted to make something thing for my client that did not have chicke. So I found chuncked pork stew meat and made up the recipie with what they had.

I love that I can make this how sweet or tangy I want tomatoes are wonderful. :chef :ohyeaah

I came up with this recipe after deciding that I need to go on a diet.Since all you need to do is simmer, it doesn't take much effort, which is perfect for me.I figured that adding the pressed barley would help you get your daily dose of fibre.This soup is 100 % vegetarian.It also tastes amazing with ginger and/or garlic.If you're not dieting and aren't vegetarian, then add a bit of sausage or ham.Ad ginger or garlic to boost the taste.If you're on a diet, eat this as your only meal for dinner. Recipe by Shiena

I don't know why, but I've been cooking the chicken stew seasoned with oregano for a long time.Adjust the amount of the honey to your liking.I like to make it rather sweet, so I put about 2 tablespoons of honey. Recipe by ruruchirin

I make this stew often with soy milk, but made a rich variation using milk and heavy cream.The strength of flavor will vary depending on how the stew cooks during Step 3, so adjust by adding consommé, water, or milk.It's also delicious if you substitute shrimp with chicken, cabbage, etc. Recipe by hiro kitchen

I been try to create new recipe lately. And here one of them. Because cooking everyday I realize that tomato can perfected every stew dish.With the sourish sweet taste,provided cook it well.

I sure am and it taste taste baby finger licking good as it looks B-) :-D :ohyeaah

Kalderetang Kambing is stewed goat meat in spicy tomato and liver sauce. Kaldereta or caldereta is also a method of cooking which means to stew meat in a large cauldron (caldera in Spanish) or pot.  The dish is believed to have originated from Ilocos, a province in the Northern Philippines where dishes made with goat (kalding in Ilocano dialect) meat  are widely prepared.

I love this! Good for you and tasty tasty!!!

Lentils rank among the world’s healthiest foods, but don’t let that lower your expectations for this dish! This beef stew is hearty and savory, yet still has a fresh herbaceous flavor from the garlic and fresh thyme. The oyster mushrooms, thinly sliced beef, and carrots give this dish a unique flavor that will definitely have you joining the clean plate club. Learn more at www.PeachDish.com

Perfect for winter... You can substitute the kofta with ground beef, chunks of meat, or even chicken.

After our trip to Ireland I longed to make a Guinness stew that was similar to what we had there. This stew has a wonderful beefy flavor and it fantastic anytime of the year. Guinness bread is a wonderful compliment to this dish as well.