"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 10-15-2009, 02:52 PM   #1
Assistant Cook
 
Join Date: Aug 2007
Location: Massachusetts
Posts: 21
Stew Seasoning Question

Please tell me what seasoning to use for the following recipe. I do not like a lot of salt. I do not use fresh herbs because they spoil faster than I can use them.

1 tsp olive oil
1 medium chopped
1 pound boneless skinless chicken breasts
1 1/2 cups frozen lima beans
2 cups frozen corn
3 cups fat free low sodium chicken broth
1 1/2 cups chopped tomatoes
6 ounce can tomato paste
3 tablespoons fresh lemon juice
1 tablespoon low sodium worcestershire sauce

__________________

__________________
Sunny
lisagail5 is offline   Reply With Quote
Old 10-15-2009, 02:57 PM   #2
Head Chef
 
Join Date: Dec 2008
Posts: 2,300
a bay leaf does wonders, maybe some oregano, thyme, rosemary
I used dried herbs, too. and... I get the $1 ones, too.
__________________

__________________

Wyogal is offline   Reply With Quote
Old 10-15-2009, 03:07 PM   #3
Assistant Cook
 
Join Date: Aug 2007
Location: Massachusetts
Posts: 21
Stew Seasoning

Thank you. How much should I put in?
__________________
Sunny
lisagail5 is offline   Reply With Quote
Old 10-15-2009, 03:16 PM   #4
Head Chef
 
Join Date: Dec 2008
Posts: 2,300
1 bay leaf, and I don't measure the rest, just shake some in, let it cook for awhile, and taste it.
__________________

Wyogal is offline   Reply With Quote
Old 10-15-2009, 03:28 PM   #5
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,257
I'd suggest garlic, thyme and maybe sage.

Boneless breasts don't stew well, though. They dry out when overcooked, even when they are cooked in liquid. Dark meat does better in a braise or stew. Unless you "stew" the white meat for only a few minutes, till done.
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 10-15-2009, 03:28 PM   #6
Head Chef
 
GrillingFool's Avatar
 
Join Date: Jun 2007
Location: usa
Posts: 2,223
You could also go "Southwest".. cumin, chili powder, cayenne, oregano, bay....
__________________

GrillingFool is offline   Reply With Quote
Old 10-15-2009, 03:55 PM   #7
Assistant Cook
 
Join Date: Aug 2007
Location: Massachusetts
Posts: 21
Thank you. I forgot to mention that the boneless breasts are cut in 1 inch cubes. Will this make them stew better?
__________________
Sunny
lisagail5 is offline   Reply With Quote
Old 10-15-2009, 04:10 PM   #8
Head Chef
 
Join Date: Dec 2008
Posts: 2,300
Actually, jennyema has it right, chicken breasts are not great for "stewing" and are better poached.
__________________

Wyogal is offline   Reply With Quote
Old 10-15-2009, 04:16 PM   #9
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,257
If you are talking about the technique of "stewing," which is essentially braising -- cooking at a relatively low temperature for a long time, white meat chicken is a bad choice and the smaller you cut it the worse it will be.

If you are talking about a "stew" -- in other words a thick type of soup, then it might be fine.

It all depends on how long the recipe says to cook the chicken for.

Can you tell us?
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 10-15-2009, 04:18 PM   #10
Mr. Greenjeans
 
bigdaddy3k's Avatar
 
Join Date: May 2009
Location: Chicago Area
Posts: 1,741
Quote:
Originally Posted by lisagail5 View Post
Thank you. I forgot to mention that the boneless breasts are cut in 1 inch cubes. Will this make them stew better?
If I'm stewing breasts, I usually leave them whole and then fish them out and cut at the end. Cubing does make them dry out faster. Boneless skinless thighs are a better choice to stew but we all don't have an Aldi right down the block.

I would also explore adding a little curry to the mix as it gives a nice savory undertone to any spice blend. (Mexican, Italian...)

I didn't see any onion in the initial ingredients. Did I miss them? Maybe the "Medium chopped xxx". If not then onion/dried onion/onion powder...

How about garlic? Add any form of garlic and you should add parsley (dried or fresh) as it will eliminate the breath problems associated with garlic.
__________________

__________________
No matter how many Bibles he swears on, when a dog tells you he's a vegetarian, he's lying.
bigdaddy3k is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:25 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.