Posts Tagged ‘stew’

Seafood Cioppino Stew with Flat Bread

Photo and recipe by Carolyn Davidson Hicks

Photo and recipe by Carolyn Davidson Hicks


1 lb bag of seafood mix (muscles, calamari, octopus, clams, crab and shrimp.)

14.5 oz can of  Diced Tomatoes

1/4 cup of Tomato Sauce

2  cups of chopped red and green bell peppers

2  chopped stalk of celery

1 minced clove of garlic (Use as much or as less as you prefer!)

1/4 cup of chopped cilantro and basil

2 cups vegetable or seafood stock (can substitute with water and 1 tablespoon of Clam Base, Lobster Base or Vegetable cooking Base) The onions will give a lot of water to your stew so be careful on the amount of stock or it becomes more like a soup rather than a stew!


Bring stock to a low simmer and add all chopped vegetables, diced tomatoes, sauce, garlic, salt, pepper, herbs and allow to cook until almost tender, add calamari and octopus and cook for until almost tender, then add the rest of the seafood last, cook only about 5 minutes on low heat!

Serve with Flat Bread.

We used Pillsbury Pizza Dough! Spray pan, preheat oven to 325. Flatten out dough and cut in to oblong shaped bread and place in pan. Spray down with butter and sprinkle with Parmesan and bake until golden brown! Very tasty!


Chicken & Beef Soup with Potato Gnocchi (NYOHK/kee)

Chicken and Beef Gnocci Soup

Photo By Carolyn Davidson Hicks


2 tablespoons of olive oil
1/2 lb chicken strips (optional grilled to get the char on them)
½ lb beef strips (optional grilled to get the char on them)
1 onion, finely chopped
1 teaspoons of ginger minced
1 large jalapeño, halved, seeded and thinly sliced
4 cups chicken stock or low-sodium broth
1 lb celery cut into 1 inch pieces
1 box Delallo gnocchi
1/2 can spinach drained
2 teaspoons shredded basil leaves
1 box Delallo gnocchi
1 can of spinach, drained


Warm oil in large, heavy stock pot. Add the chicken and beef, cook over high heat until lightly browned, about 4 minutes. Add the onion, ginger and jalapeño and cook, stirring, until onion is softened, about 4 minutes. Add chicken stock and bring to a boil. Cover and cook over medium heat until the chicken and beef is cooked through, about 10 minutes.

Add the gnocchi and cook on medium heat until gnocchi begin to rise to the surface, about 5 minutes. Add spinach and basil, and taste for salt.

Serves 4 to 6.

Add a little fish stock and bok choy and you can turn this into a Thai dish! Just leave out the beef!

Loaded Beef Stew

Loaded Beef Stew!

Loaded Beef Stew! Photo By Carolyn Davidson Hicks

2 lbs beef chuck roast, cubed into 1 in. pieces
1/4 cup flour
1 teaspoon salt
1 teaspoon pepper
1 1/2 cups beef stock
1 teaspoon paprika
1 tablespoon Worcestershire sauce
1 bay leaf
4 garlic cloves, crushed
2 onion, chopped
1 cup of celery, sliced
6 carrots, sliced
4 large red potatoes with skin on, and cubed into 1 in. pieces
1 cup frozen pea’s thawed
1/2 cup of white wine or beef broth for deglazing

Combine flour, salt and pepper. Coat beef with flour mixture. Brown meat in a sauce pan, deglaze, and place in Crock Pot. Pour all ingredients in crock pot except the peas, save them until the last few minutes just to warm them up.

Cook 4-6 hours on high or 10-12 hours on low.

Crock-Pot Sausage, Bean and Pasta Stew

Photo and Recipe Courtesy of!

Photo and Recipe Courtesy of!

1 onion, cut into 1/2-inch pieces (about 2 cups)
2 carrots, finely chopped (about 2/3 cup)
4 cloves garlic, finely chopped
8 ounces dry white beans, such as cannellini, rinsed and picked over
6 to 8 sprigs fresh thyme, tied with a piece of kitchen twine
1 pound sweet or hot Italian sausage links (4 to 6 links)
One 14.5-ounce can fire-roasted diced tomatoes
3 cups low-sodium chicken broth
1 chunk Parmesan rind, optional, plus grated Parmesan, for serving
1/2 cup ditalini pasta
2 tablespoons chopped fresh parsley
2 teaspoons balsamic vinegar
Kosher salt and freshly ground black pepper
Crusty bread, for serving
Spread the onions over the bottom of a 6- to 7-quart slow cooker and top with the carrots, garlic, white beans, thyme bundle and sausage links. Mix the diced tomatoes with the broth and 3 cups water and pour over the sausages. Add the Parmesan rind if using.

Cook on high for 4 to 5 hours or on low for 7 to 8 hours; the beans will be tender and begin to fall apart. Uncover the slow cooker, remove and discard the thyme bundle and Parmesan rind and transfer the sausage links to a cutting board. Stir the pasta into the stew and continue to cook, covered, until the pasta is cooked through, about 20 minutes.

Turn off the heat. Cut the sausages into bite-size pieces and stir into the stew along with the parsley and vinegar. Season to taste with salt and pepper. Serve with grated Parmesan on the side for sprinkling on top and crusty bread for soaking up the broth.

Cook’s Note: This stew is also a great way to use up leftover cooked pasta. Simply omit the ditalini, reduce the water by 1 cup and stir 1 cup of cooked pasta (cut up if long noodles) into the finished stew along with the sausage pieces.

We found this recipe at!