So maybe you are asking, what the heck she means with dry stew? Well, it is a stew that doesn’t have much sauce or broth. My idea is to let it simmer for a while so that the broth evaporates and the flavor becomes very intense. I like to serve it just like I would serve “Arroz con Pollo” or Mac and cheese, notice that neither have sauce/broth. Basically similar. However, since I am crazy in the kitchen, that’s what I do, smile. Try it!
Approximate Prep and Cooking Time: 30 Minutes
Approximate Cost: $8.30 or $4.15 per serving
½ lb. ground 98% lean pork ($2.50)
1 can Garbanzo beans, drain, rinsed (.70)
½ cup Beef broth (.70)
2 tbsp. Angie’s Basting Oil (.70)
1 ½ Angie’s Dried Seasoning (.20)
1 tsp. Turmeric (.20)
10 small chopped garlic cloves (.25)
1 ½ cup frozen White corn (.60)
1 ½ frozen Sweet peas (.60)
1 ½ fresh Broccoli separate the florets and chop the stems (.85)
Salt and pepper to taste for the veggies
Season the pork with my dried Seasoning, Turmeric and prepare the meatballs.
In a skillet with basting oil, sauté the meatballs with the chopped garlic and chopped broccoli stems.
Add the chickpeas and broth and bring to a boil, reduce the heat and simmer for 5 minutes.
Cook the corn and sweet peas according to package directions, however, add the broccoli florets and a bit of salt and pepper to taste.
Drain and season with my basting oil and sprinkle with dried seasoning to taste.
Serve with avocado.
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
Angie’s Basting Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.