By
Noshtalgia over 1 year ago
Recipe Tags:
Basil 1,
Bite Size Pieces,
Cloves Of Garlic,
Countries History,
Cuts Of Meat,
Diced Tomatoes,
Different Types Of Vegetables,
Economic Times,
Generous Heart,
Knuckles,
Loving Hands,
Marrow Bones,
Medium Onion,
Mother And Grandmother,
Nasty Bits,
Prosperous Times,
Red Pepper Flakes,
Salt And Pepper,
Tomato Paste,
Types Of Vegetables
4
An Economic Stew
Our grandparents and parents all lived through tough economic times and yet I cannot remember any of them or any of us ever going hungry. Even during some of the poorest times in this countries history most families ate very delicious and substantial meals. They did this by using cheaper cuts of meats or what use to be considered the throw away bits such as innards, knuckles, joints, marrow bones. These cuts always seemed to shine their best when prepared in the form of a soup or stew because the longer the cooking time the more tender and flavorful these cuts of meat became and the amount of servings could be easily expanded just by adding water or stock, different types of vegetables and starches (potatoes, rice, pasta). My mother and grandmother both made this stew even during more prosperous times just for the mere fact that we all enjoyed eating it. I’ll admit gizzards are not exactly the most attractive looking meat around but then again how many cuts of meat actually look attractive? Any food, even the nasty bits are beautiful especially when they are prepared by loving hands, shared with a generous heart and sustain us all nutritionally to live another day, love another day and by all means eat another day!
Chicken Gizzard Stew
1-1/2 pounds of chicken gizzards (also known as the giblets)
1 medium onion chopped
2 cloves of garlic chopped
1 large can of diced tomatoes liquid and all
1 small can of tomato paste
1 teaspoon of dried oregano
1 teaspoon of dried basil
1/4 teaspoon of red pepper flakes
Salt and pepper to taste
A little oil for sautéing
Cut up gizzards, some will be small enough to leave as is you are just looking for bite size pieces. Add gizzards, onions and garlic to a large pot set on medium that has just enough oil so mixture won’t stick. Sauté for about 10 minutes then add your tomato paste, stir tomato paste into gizzard mixture and using the tomato paste can add three cans of water to the mix and stir. Now add your remaining ingredients, stir, cover and set temperature to low and let simmer for about an hour and a half to two hours. You want your gizzards to get tender since they can be extremely tough to chew.
This can be served up in a bowl with some nice crusty bread and a salad or is great served over rice or pasta.
Photo/A.Curell/Flickr
Add a Comment
Import your Facebook or Twitter profile,
or complete the fields below...
Related Articles
Beef Stew With Pears
Beef Stew With Pears1 kg beef round meat, cut into cubes300 ml beer2 large onions2 large Williams pears2 Tbsp mustard80 g butter1 tsp dried thyme1 bay leaf1 Tbsp apple vinegar1 Tbsp sugarsaltSaute finely sliced onions on 40 g butter. Cover and cook for about 20 minutes. Add water if necessary....
Cranberry Beef Stew
It’s crazy how nice the weather has been over the last two days! I can’t believe that it is already November. The only clue you would have around here is all the leaves on the ground.Once November starts, I get all sorts of giddy. Cranberries are among my favorite...
Beef Stew
I know. I was just blathering away about summer and the heat, and now look. I’ve gone and cranked my oven up for a couple of hours (!!) and made, what is known in the rest of the world as, a winter dish. Something cooked and enjoyed when it is...
Venison Stew
The time of year where I crave comfort food, such as stews, soups, mashed potatoes and winter vegetables has definitely arrived. The days seem to be getting seriously short (which doesn’t help the feeling that I am constantly trying to play catch up on things), most of the trees are...
Ancient Grains Penne Pasta with Hearty Red Sauce and Mini Meatballs
I had about a half a pound of ground grassfed beef in the freezer. It really wasn’t enough to make burgers, and Roberto has been craving meatballs lately. So I decided to make some pasta with red sauce and mini meatballs. In my constant quest for pasta that is...
Estonian Cabbage and Mince Stew
I realised today that I haven’t been posting many Estonian recipes lately, which doesn’t mean I haven’t been eating lots of local food recently. I have. Especially cabbage dishes, as the new season’s cabbage has hit the stalls. Today’s dish is not strictly seasonal per se - it can...
Recipe for Ground Chicken (or Turkey) and Chickpea Curry Stew with Yogurt and Cilantro
This flavorful stew with ground chicken or turkey, chickpeas, tomatoes, yogurt, and curry powder was one of those recipes that end up tasting a lot better than they look, and I thought this was a delicious quick dinner option. I spotted the recipe for Chicken Chickpea Curry Bowls on Everything...
Creamy Beef & Onion stew
Time for another of those weeknight wonders - here’s something that won’t take much time or energy, but will give you big results when it comes to flavor. Caramelizing the onions might sound tedious, but it makes them so delicious and it’s well worth your time. Creamy Beef &...
Recipe for Ground Turkey and Bean Stew with Cumin, Green Chiles, and Cilantro
A reader named Katherine from Sacramento sent me the link to green chile chicken and pink bean stew that inspired this turkey and bean stew with green chiles. I used ground turkey instead of chicken thighs, and Rancho Gordo Yellow Indian Woman Beans instead of pink beans, but I kept...
Laganophake: Roman Lentil & Red Wine Stew
If your entire idea of ancient Roman food and eating habits was formed by Caligula, then this healthy, hearty, and downright sensible lentil stew will certainly challenge that assumption. And if you’re thinking, “Laganophake? That sounds Greek. Who is she kidding with this Roman stuff?” you get a gold...
Our grandparents and parents all lived through tough economic times and yet I cannot remember any of them or any of us ever going hungry. Even during some of the poorest times in this countries history most families ate very delicious and substantial meals. They did this by using cheaper cuts of meats or what use to be considered the throw away bits such as innards, knuckles, joints, marrow bones. These cuts always seemed to shine their best when prepared in the form of a soup or stew because the longer the cooking time the more tender and flavorful these cuts of meat became and the amount of servings could be easily expanded just by adding water or stock, different types of vegetables and starches (potatoes, rice, pasta). My mother and grandmother both made this stew even during more prosperous times just for the mere fact that we all enjoyed eating it. I’ll admit gizzards are not exactly the most attractive looking meat around but then again how many cuts of meat actually look attractive? Any food, even the nasty bits are beautiful especially when they are prepared by loving hands, shared with a generous heart and sustain us all nutritionally to live another day, love another day and by all means eat another day!
