Butternut Harvest Stew

2 Tbsp butter
1 1/2 pounds boneless pork, cut in 1/2-inch chunks
1 medium onion, chopped
2 cloves garlic, minced
3 cups chicken broth
3/4 tsp salt
1/4 tsp dried rosemary
1/4 tsp rubbed or ground sage
1 bay leaf
1 medium butternut squash, peeled and chopped in bite-size chunks
2 medium apples, peeled and roughly chopped

1. Melt butter in a large saucepan.  Add pork, onion, and garlic and sauté until meat is no longer pink; drain off fat.
2. Add broth and spices (including bay leaf).  Bring to a boil, reduce heat, cover and simmer for 20 minutes.
3. Add squash and apples and simmer, uncovered, until squash is tender.  About 20 minutes.
Discard bay leaf and serve.

Note: Does not freeze well.

Source: Let's Eat!

I made this several times this fall/winter and loved it!  A delicious soup.

Belizean Chicken Stew

From "Extending the Table"

3 Tbsp oil
2-3 lb chicken, cut in pieces (bone-in)
2 quarts water (2 liters)
1-2 cloves garlic, minced
salt and pepper to taste
3 whole cloves
2 tsp oregano
1/4 cup vinegar
2-3 whole hot chili peppers (optional)
1 lb onions (about 4 medium onions)

In large soup pot, brown chicken in oil. Add all other ingredients except the onions. Bring to a boil, then simmer until chicken is tender, about 20-30 minutes. Meanwhile, cut onions into rings. Soak in warm water for 30 minutes. Drain and add to other ingredients. Cook for 2 minutes. Serve with tortillas.

Ethiopian Vegetable Stew (Alecha)

From "Extending the Table." Pronounced ah-LEE-chah.

2 Tbsp butter or oil
1 clove garlic (1/2 tsp minced)
1 onion, chopped
1/2 cup water
3 medium potatoes, chopped in large pieces
2-3 carrots, chopped
1/2 tsp salt
1/2 tsp ground ginger
1/2 tsp ground turmeric (I omitted this because I don't have any)
1/4 tsp pepper
1 lb cabbage, chopped (about 1/2 or 1/3 of a cabbage)
1/2 cup water
1/4 tsp salt or to taste
1 green chili pepper, seeded and quartered

1. In large saucepan, combine oil, garlic, and onion. Saute until onions are soft, but do not brown.
2. Add 1/2 cup water, potatoes, carrots, 1/2 tsp salt, and spices. Cook about 10 minutes until potatoes and carrots begin to soften.
3. Add cabbage, 1/2 cup water, 1/4 tsp salt, and green chili. Cook until vegetables are tender. Stir gently to combine, taking care not to mash vegetables.
4. Serve with Ethiopian flat bread or rice.

Try #1 - August 7, 2010
Turned out great! I used red potatoes (instead of our normal russet) and red cabbage, because a friend had given us some. The flavor of the stew was delicious, and just a hint of spice with the green chili. It went great with the Injera flat bread. I'll definitely make this again!

The whole stew (not counting chopping the vegetables) takes about 45 minutes to an hour to cook. This was just the right amount of time to simultaneously cook the flat bread.

All told, the stew and flat bread took about 3 hours, start to finish. Not difficult, just time consuming.