(no subject)

[rabidsamfan]

So far my whatchyoumacallitstew is more like whatchyoumaycallit Glop. Anybody know if Garbonzos are good with beef and mushrooms?

Comments

[claudia603.livejournal.com]

I love garbonzos and I love mushrooms (eee, I'm a hobbit), but somehow that combo doesn't sound very appetizing...If I'm wrong...let me know! :-D

[rabidsamfan.livejournal.com]

I chickened out and went for force ten glop -- added in rice and some garlic. Now I've got flavored rice with mushrooms and beef bits, to excess, and it still needs a little something, but that will have to wait for the next time I break it out of the freezer...

[semyaza.livejournal.com]

Beef stew and mushrooms is absolutely delicious with a handful of lentils (cook them before and add them at the end or cook them with the stew). I've never cooked chickpeas with beef stew, although it would probably taste okay. Sounds like you came up with an interesting alternative. ;)

[rabidsamfan.livejournal.com]

oooh, lentils.... I'll have to try that one.

[semyaza.livejournal.com]

Whole lentils, not the split ones that just go to mush. The flavour blends in nicely with the beef (or lamb). I prefer to cook them first; then I don't have to worry about them soaking up all the stew liquid. Either way is okay though.

[rabidsamfan.livejournal.com]

Knowing me, I'll just add a can of lentil soup, at least for this experimental brew. And I've got me one of those up in the cupboard! *rubs hands and cackles madly*

[slipperieslope.livejournal.com]

*wrinkles nose*

Garbonza beans? Chick peas? I only like them cold on salads.

[(Anonymous)]

I find that Garbanzos will absorb some of the flavours around them, so it may not be that bad if you let it "stew." I put them in my veggie chili and I think you liked that.

As another adventurous alternative, I've always liked green beans in my beef stew.

R-

beef stew ideas

[(Anonymous)]

Hi, it is Liz here from http://lizditz.typepad.com. I wandered over from your post at Suzette Hadin Elgin's LJ. (Deep curtsy in that direction).

Now onto moist-cooked beef. I like stew, my daughter doesn't, so I make some and freeze it for my lunch. I prefer more soup-like to stew-like preparation, as it is more filling per calorie.

I also prepare it without any added carbs (no potatos, no rice, no grains, no beans). Yes to beef, carrots (and other roots like parsnips and rutabagas, in moderation) and onions (and garlic). I freeze the resultant proto-soupy-stew in containers with a lot of headspace. Then on the day of consumption, I add: the missing carb ingredient, usually some frozen veggies, and a flavoring agent. I put the lid back on and take the (microwaveable) container to work. Yum.

The missing carb ingredient can be leftover rice (or other grains) from the night before, potatoes, noodles -- use your imagination. Trader Joe's has a number of lines of frozen veggies mixes. The flavoring agent(s) --curry pastes, "gourmet garden" brand prepared macerated herbs, some other prepared sauce-type items

If you think of burrito in a bowl, or the salad-bar concept, you get the idea. In fact, it was a burrito joint that gave me the idea. We eat at a great burrito palace in Mountain View, CA (Burrito Real, people, get there and get full) a lot. I was on a calorie- and fat-reduction plan, but didn't want to give up the yummy experience. They have Caldo Pollo most days, so I started messing around with making the Caldo Pollo instead of burrito.

The problem with most add-raw-to-hot soup experiences is the raw or refrigerated ingredients cool the basic broth too much. The nukro wave solves this problem.

There's a Japanese style of group-cooking, shabu shabu, that has some of the same idea.

Re: beef stew ideas

[rabidsamfan.livejournal.com]

Ooh, that's sounds lovely. I tend to make a lot of whatever I make and freeze for later, so anything which helps that cooking style out is always a good thing...