STEWP-making

[Guest guest]

Welcome to you! 

 

You are right about the " stewp " --and they taste so good!  I often make what I

have always called " stewp " (or maybe it's " stoup " --something of a cross between

a soup and a stew, right?)  We had some today, for that matter!

 

I usually cook the " pulses " (legumes, beans, dried peas, lentils, etc.) first,

especially if they are larger ones and need a lot of time, because I usually

cook them from a  " dry " state.

I do this by the " quick-soak " method, which by-passes the usual overnight

soaking in water that is needed for dry beans and most of the legumes. 

 

I begin cooking the pulses first and when they are almost-done, THEN I add the

other ingredients in much the way you have described it for your " stewp "

method.  I also use split peas, split lentils, split mung beans or split

chickpeas to make a thicker broth--it adds so much to the enjoyment of the dish

to have that nice, savory " gravy-like " broth!

 

For today, I cooked edible soybeans (not edamame, just the tiny, round little

dry soybeans) and dried whole green peas, plus about a 1/3 cup of blackeyed peas

that I needed to use up.

 

I added lots of onion (which my husband and I like for flavoring) and celery,

herbs, some garlic, and a little bit of a " broth powder " for a vegetable broth

flavoring.  I also added some " wild rice " (gives a nice, chewy texture!) and

VERY finely cubed pieces of winter squash.  My husband HATES winter squash,

thus, I cut the pieces very small.  I also added some finely-cut chunks of

carrot--just in case  my husband might see the orange squash cubes and ask, " Are

there CARROTS in this? " --then I could truthfully say, " Yes, there are carrots in

it, Dear! "

 

After the pot had simmered a while, I realized some of the mixed seasonings I

had added and the few flakes of " hot pepper " had made the " stewp " a little too

spicy.   T remedy; this, I cut up 2 very small potatoes and added those in

last.  The potatoes seemed to even out the spiciness and give still more

thickness to the hearty  " stewp " . It really WAS like a soup-stew!

 

At noon, I ladled a generous serving into a thermos container and packed up a

small box with crackers, some pear slices, and a couple of sweet things and took

it all up to my husband's office for his noon-meal.  He LOVED the " stewp " I

brought him--and never once asked about the " carrots " !  <smile!>  The good part

is we have a little left-over for our meal tomorrow and I know from experience

that a day-old " soup-stew " is even better than the first time around! 

YUMMMM-OH!

 

--greetings and welcome!

 

--Laura B., in Illinois (U.S.A.)

 

 

 

The basis for many meals is what I call a Stewp.  This is always prepared in a

heavy Le Creuset pan with a sealed lid.  It goes as follows:

 

 

 

 

 

 

 

[Guest guest]

This sounds good, I love these types of stoups too! My husband also HATES

winter squash, I might try adding some diced very small along with carrots. And

yes, it's always better the next day!

Jann

 

" L.B. " <elbee577 wrote:

> For today, I cooked edible soybeans (not edamame, just the tiny, round little

dry soybeans) and dried whole green peas, plus about a 1/3 cup of blackeyed peas

that I needed to use up.

> I added lots of onion (which my husband and I like for flavoring) and celery,

herbs, some garlic, and a little bit of a " broth powder " for a vegetable broth

flavoring.  I also added some " wild rice " (gives a nice, chewy texture!) and

VERY finely cubed pieces of winter squash.  My husband HATES winter squash,

thus, I cut the pieces very small.  I also added some finely-cut chunks of

carrot--just in case  my husband might see the orange squash cubes and ask, " Are

there CARROTS in this? " --then I could truthfully say, " Yes, there are carrots in

it, Dear! "

....... He LOVED the " stewp " I brought him--and never once asked about the

" carrots " !  <smile!>  The good part is we have a little left-over for our meal

tomorrow and I know from experience that a day-old " soup-stew " is even better

than the first time around!  YUMMMM-OH!