ONLINE EXTRA — ONE-POT STEWS: Chicken with Rice Stew . . . Frogmore Stew . . . Lamb Stew with Plums and Cranberries, etc.

Chicken with Rice Stew

¼ cup achiote oil or olive oil

2 chickens, cut up

1 teaspoon salt

Freshly ground pepper

1 cup prepared sofrito

½ cup chopped pimiento-stuffed olives

1 teaspoon ground cumin

Pinch ground cloves

4 cups long-grain white rice

6 cups chicken broth, as needed

2 large bottled roasted red peppers, cut in ¼-inch strips

Heat oil in a Dutch oven over medium heat. Season chicken with half of the salt and pepper to taste. Place chicken pieces, in batches, skin-side down in the Dutch oven; cook, turning as needed, until well browned, about 10 minutes. Remove to a platter.

Add sofrito and olives to pot. Season with remaining salt and pepper to taste. Raise heat to medium high; cook until liquid has evaporated. Stir in cumin, cloves and rice. Return chicken to pot. Pour in broth to cover rice by 1 inch. Heat to a boil; cook over high heat until liquid level reaches top of the rice, about 5 minutes. Reduce heat to low. Cover; cook until liquid is absorbed, rice is tender but firm and chicken is cooked through, 15 to 20 minutes. Fluff rice with fork. Garnish with roasted pepper strips.

Yield: Serves 10.

Approximate nutritional analysis per serving: 721 calories, 36 percent of calories from fat, 28 grams fat (6 grams saturated), 114 milligrams cholesterol, 67 grams carbohydrates, 46 grams protein, 868 milligrams sodium, 2 grams fiber.

Frogmore Stew

2 teaspoons vegetable oil

1½ pounds spicy smoked sausage, cut in ½-inch dice

2 green bell peppers, seeded, cut in ½-inch chunks, optional

8 cups chicken stock or broth

½ teaspoon salt

Freshly ground pepper

18 small new potatoes, halved

2 onions, sliced lengthwise into 1/3-inch wedges

3 bay leaves

2 teaspoons Old Bay Seasoning

1 teaspoon dried thyme

3 ears corn, shucked, each cut in 4 pieces

1 15-ounce can diced tomatoes, drained

36 large raw shell-on shrimp

1 tablespoon chopped fresh parsley

Heat oil over medium-high heat in a Dutch oven or heavy pot. Stir in sausage and peppers. Cook, stirring occasionally, until sausage lightly browns, 8 to 10 minutes. Remove sausage and peppers; set aside.

Pour stock into pot, scraping up browned bits on bottom. Heat to a boil; reduce heat to medium low. Season with salt and pepper to taste. Add potatoes, onions, bay leaves, Old Bay seasoning and thyme; cook, partially covered, 10 minutes. Add cooked sausage and peppers, corn and tomatoes; simmer uncovered until potatoes and corn are tender, about 10 minutes. Adjust seasonings. Add shrimp; cook until it turns pink, 3 to 5 minutes. Remove bay leaves. Serve in soup plates; garnish with parsley.

Yield: Serves 8.

Approximate nutritional analysis per serving: 668 calories, 35 percent of calories from fat, 26 grams fat (10 grams saturated), 105 milligrams cholesterol, 80 grams carbohydrates, 29 grams protein, 1,826 milligrams sodium, 9 grams fiber.

Lamb Stew with Plums and Cranberries

2 tablespoons olive oil or more as needed

6 slices bacon, diced

½ teaspoon seasoned salt

½ teaspoon ground black pepper

½ cup flour

2 pounds boneless leg of lamb, trimmed and cut into 1-inch pieces

1 medium onion, sliced

8 ounces cremini mushrooms, cut in quarters

2 garlic cloves, sliced

1 cup cabernet sauvignon wine

8-ounce can tomato sauce

1 tablespoon brown sugar

1 teaspoon oregano

2 teaspoons horseradish mustard

6 small red potatoes, peeled

3 small carrots, cleaned and sliced

½ cup dried cranberries

1 cup dried plums

In a large Dutch oven, heat olive oil over medium heat, then cook the diced bacon until almost crisp. Remove to plate, leaving the bacon fat in the pot.

Combine seasoned salt, pepper and flour in a large bowl. Add lamb and toss to coat.

Add an additional tablespoon of olive oil, if needed, to the bacon fat, and brown the lamb on all sides. Add onion, mushrooms, garlic and wine.

In a small mixing bowl, combine the tomato sauce, brown sugar, oregano and mustard; stir well. Pour over stew. Bring the liquid to a boil, reduce heat, cover and simmer for 1 ½ hours.

Add the cooked bacon, potatoes, carrots, cranberries and plums to the pot. Cover and simmer for 2 to 3 more hours, or until tender. Served on a bed of wild rice, you can win any battle with this hearty stew.

Yield: Serves 6.

Coq Au Vin

¾ cup diced bacon

4 pounds chicken thighs and drumsticks

1½ teaspoons salt, divided

¾ teaspoon pepper, divided

2 sliced onions (halved lengthwise and thinly sliced lengthwise)

¾ teaspoon thyme

3 cloves garlic, crushed

1 bay leaf

½ cup canned, chopped tomatoes

2 cups red wine, divided

1 ½ cups chicken broth, divided

1 tablespoon oil

5 tablespoons butter, divided

24 pearl onions, peeled

1 pound mushrooms, quartered

3 tablespoons flour

¼ cup chopped parsley

Heat the pressure cooker insert and add the bacon. Brown the bacon until crisp, stirring frequently. Strain the bacon, leaving the fat in the insert.

Pat the chicken dry and season with 1 teaspoon salt and ½ teaspoon pepper. Add the chicken to the insert and brown the pieces on both sides in the bacon fat, several minutes on each side. Remove the chicken to a plate or baking sheet, leaving the fat in the pan.

Add the onions and thyme and cook, stirring frequently, until softened and lightly caramelized. Stir in the garlic and bay leaf. Stir in the tomatoes, then 1½ cups wine, scraping any flavoring from the bottom of the pan. Stir in 1 cup of the broth.

Place the chicken on top of the onions. Seal the pressure cooker and set the timer to cook at high pressure for 10 minutes.

While the chicken is cooking, heat a large saute pan over medium-high heat until hot. Stir in the oil then add 2 tablespoons butter to melt. Add the pearl onions and cook, stirring frequently, until lightly caramelized. Stir in the mushrooms and continue to cook until golden. Season with ½ teaspoon salt and ¼ teaspoon pepper. Off heat, add the remaining wine and broth. Cook until the liquid is reduced by two-thirds, stirring occasionally, 8 to 10 minutes.

Remove the chicken from the pressure cooker and plate; leaving the sauce in the cooker. The dish can be made up to this point and chilled up to a day ahead; rewarm the chicken and sauce before proceeding with the recipe.

In a small bowl, stir the flour with the remaining 3 tablespoons butter to form a paste. Heat the remaining sauce until it comes to a simmer. Whisk in bits of the paste to the sauce until it thickens (you may not use all of the paste). Stir the pearl onions and mushrooms and any liquid in with the sauce. Taste, adjust seasoning if desired. Using a slotted spoon, spoon the mushrooms and onions around the chicken on the platter, and drizzle over the sauce. Crumble the bacon over the chicken, and sprinkle over the chopped parsley. Serve immediately.

Yield: Serves 8.

Approximate nutritional analysis per serving: 465 calories, 35 grams protein, 14 grams carbohydrates, 2 grams fiber, 30 grams fat (11 grams saturated), 133 milligrams cholesterol, 4 grams sugar, 747 milligrams sodium.

White Beans with Chorizo, Clam and Shrimp Stew

White beans

¼ pound Spanish chorizo, diced

2 tablespoons olive oil

1 green bell pepper, chopped

1 onion, chopped

4 cloves garlic, chopped

1 pound dried white beans, such as cannellini or Great Northern

7 cups water

1 bay leaf

1 teaspoon salt, plus more to taste

Freshly ground black pepper

Heat the oven to 350 degrees. Cook the chorizo in olive oil in the bottom of a Dutch oven over medium heat on the stove top until the chorizo has rendered some fat and begun to brown, about 5 minutes. Add the bell pepper and cook until it begins to soften, about 3 minutes. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook until fragrant, about 3 minutes.

Add the dried beans, water and bay leaf. Bring to a simmer, stirring occasionally. Cover tightly and bake in the oven for 1 hour. Add the salt, stir and continue cooking, covered, until the beans are tender, 45 minutes to 1 hour. The beans should be like a thin stew; if necessary, add more water, ¼ cup at a time. Remove the bay leaf and discard. Season to taste with more salt if necessary, and freshly ground black pepper. (The dish can be prepared up to this point a day ahead and refrigerated, tightly covered.)

CLAMS AND SHRIMP ASSEMBLY:

White beans

2 tablespoons olive oil

4 cloves garlic, chopped

3 tablespoons chopped parsley

½ cup dry white wine

1¼ cups crushed tomatoes

1 pound large peeled and deveined shrimp, cut into bite-size pieces

2 pounds Manila clams

Salt to taste

Chopped pickled green peppers, such as pepperoncini, for garnish

Chopped parsley, if desired, for garnish

Reheat the beans, if necessary.

Heat the olive oil over medium heat in a large skillet that has a tight-fitting lid. Add the garlic and parsley and cook until fragrant, about 3 minutes. Add the white wine and reduce to a thin syrup, about 3 minutes. Add the crushed tomatoes and cook until slightly reduced, about 5 minutes.

Add the shrimp and clams, cover tightly and raise the heat to high. Cook, frequently giving the pan a vigorous shake (holding the lid on firmly), until the clams have opened, about 5 minutes.

Gently stir the clams and shrimp into the warmed beans and heat through. Season to taste with more salt, if necessary. This makes about 12 cups stew. Ladle the stew into shallow soup or pasta bowls and sprinkle each with about 2 teaspoons of the chopped pickled peppers and the parsley if using. Serve immediately.

Note: Spanish chorizo can be found at Spanish markets as well as at select gourmet markets and cooking supply stores.

Yield: Serves 8.

Approximate nutritional analysis per serving: 415 calories, 30 grams protein, 42 grams carbohydrates, 10 grams fiber, 14 grams fat (3 grams saturated), 95 milligrams cholesterol, 2 grams sugar, 870 milligrams sodium.

Coconut-Vegetable Curry with Cashews

¼ cup extra-virgin olive oil

2 teaspoons cumin seeds

2 cups unpeeled eggplant, diced in ½-inch cubes

15- to 16-ounce can chickpeas, rinsed and drained

2 cups ½-inch cauliflower florets

1 cup diced onion

1 cup diced carrot

1 cup green beans, cut in ½-inch lengths

2 to 3 teaspoons minced, seeded jalapeno pepper

1 tablespoon minced, peeled fresh ginger

1 tablespoon Madras curry powder

1 garlic clove, grated

1 teaspoon coarse salt

½ teaspoon turmeric

13.5-ounce can regular or light coconut milk

½ cup coarsely chopped, roasted, unsalted cashews

¼ cup minced fresh cilantro

Heat the oil in a large skillet over medium-low heat. Add the cumin seeds and cook, stirring, until they are a shade darker, 2 minutes. Add the eggplant and chickpeas; cook, stirring, over medium-high heat for 5 minutes.

Add the cauliflower, onion, carrot, green beans, jalapeno, ginger, curry powder, garlic, salt and turmeric. Cook, stirring, 5 minutes.

Add the coconut milk and bring to a boil. Cook, stirring occasionally, over medium heat until the sauce has thickened and the vegetables are tender, about 10 minutes.

Spoon the curry into a large bowl or over a platter of rice. Sprinkle with cashews and cilantro and serve.

Yield: Serves 4 to 6.

Vegetable Beef Stew

3 pounds stewing beef, preferably chuck, trimmed of visible fat and cut into bite-size pieces

½ pound diced salt pork

1 cup sour orange juice (or ½ cup each orange and lime juices)

2 tablespoons lime juice

1 teaspoon coarse salt

3 garlic cloves, peeled and minced

1 medium yellow onion peeled and diced

4 whole cloves

2 sprigs fresh thyme

2 sprigs parsley, chopped

1 green Scotch bonnet pepper

½ teaspoon ground pepper

STEW:

3 tablespoons vegetable oil

1 tablespoons butter

2 beef bouillon cubes

3 tablespoons tomato paste

3 chayote squash, peeled and diced

1 medium eggplant, peeled and diced

1 bunch watercress

3 large carrots, peeled and sliced

1 pound green beans

10 ounces fresh or frozen spinach

1 small head green cabbage, cored and coarsely chopped

Combine beef, sour orange juice, lime juice, salt, garlic, onion, cloves, thyme, parsley and pepper in a bowl. Stir to mix, and cover tightly. Cover salt pork with water. Refrigerate meats at least 2 hours or overnight.

Drain beef, reserving marinade. Drain salt pork. Heat oil and butter over medium-high heat in a Dutch oven. Brown beef well on all sides. Add Salt pork, bouillon, tomato paste, reserved marinade and 1 cup water. Raise heat to high and deglaze the pot, scraping up all browned bits with a wooden spoon. Reduce heat, cover pot and simmer 20 minutes. Transfer meat mixture to a bowl.

In the same pot, simmer chayote and eggplant in 1 cup water for 5 minutes. Mash into a puree. Return to the stove and add remaining ingredients except cabbage. Return meat mixture to pot and bring to a boil. Cover, reduce heat and simmer, stirring occasionally, until vegetables are tender, about 10 minutes. Add the cabbage and cook just until tender. Discard thyme and cloves. Serve with rice and plantains.

Yield: Serves 12.

Approximate nutritional analysis per serving: 454 calories, 58 percent of calories from fat, 29.8 grams fat (10.6 grams saturated, 12.5 grams monounsaturated), 81.5 milligrams cholesterol, 29.3 grams protein, 18.5 grams carbohydrates, 6.4 grams fiber, 736 milligrams sodium.

Quick and Mediterranean Veggie Stew

1 tablespoon olive oil

1 onion, chopped

4 garlic cloves, chopped

1 (1-inch) piece fresh ginger, peeled and minced

1 zucchini, chopped

1 jalapeno

1 teaspoon cumin

1 teaspoon coriander

1 teaspoon turmeric

1 bunch kale, spinach or other greens (3 to 4 cups)

1 15-ounce can garbanzo beans, rinsed and drained

1 15-ounce can diced tomatoes

Sea salt and fresh-ground pepper

Heat oil in a soup pot over medium-high heat. Add onion, garlic and ginger and jalapeno. Saute, stirring occasionally, until vegetables soften, about 8 minutes. Stir in cumin, coriander and turmeric.

Add greens a handful at a time, stirring until they start to wilt, about 3 minutes.

Add garbanzos and tomatoes. Reduce heat to low, cover and simmer for 20 minutes, or until vegetables are tender and flavors have blended. Season to taste with sea salt and pepper. Serve over quinoa or other whole grain.

Yield: Serves 4.

Approximate nutritional analysis per serving: 474 calories, 19 percent of calories from fat, 10 grams fat (1 grams saturated, 4 grams monounsaturated), 24 grams protein, 77 grams carbohydrates, 22 grams fiber, no cholesterol, 213 milligrams sodium.

Oyster Stew

½ cup unsalted butter (divided use)

1 medium onion, diced

2 stalks celery, diced

2 tablespoons clam base (see note)

1 quart heavy cream

1 pint raw oysters with their liquid (jarred or freshly shucked)

Freshly ground black pepper, to taste

Melt 6 tablespoons of butter in a large skillet over medium heat, add the onions and celery and cook until tender. Reduce heat and add the heavy cream and clam base to pan. When the mixture is almost boiling, pour the oysters and their liquid into the pot. Stir continuously until the oysters begin to curl at the ends. When the oysters curl, the stew is finished cooking; turn off the heat, add the remaining 2 tablespoons of butter and stir until the butter is melted into the stew. Ladle into individual warmed bowls and season generously with freshly ground pepper.

Note: Clam base is a clam-flavored bouillon paste that’s sold in a jar alongside other bouillon. (Better Than Bouillon is one national brand.)

Yield: Serves 4 to 6.

Sausage, Beer and Potato Stew

¾ pound low fat, mild turkey sausage

¾ pound sweet potato, (about 3 cups cubed)

½ medium onion, sliced (1 cup)

1 medium green pepper sliced, (1 cup)

1 granny smith apple, sliced (1½ cups)

2 large tomatoes, sliced (3 cups)

12 ounces beer

1 teaspoon dried thyme

Salt and freshly ground black pepper

2 slices multigrain bread or 2 rolls

Preheat oven to 350 degrees for bread. Cut sausages into 2-inch pieces.

Peel sweet potato and cut into 1-inch pieces. Saute sausage, potato, onion and green pepper in 3-quart nonstick saucepan over medium-high heat for 5 minutes. Add the apple, tomatoes, beer and thyme. Bring to simmer, cover with a lid, and simmer, gently 15 minutes. Add salt and pepper to taste.

While stew simmers, place bread in oven to warm.

Yield: Serves 2.

Approximate nutritional analysis per serving: 694 calories, 21 percent of calories from fat, 15.9 grams fat (3.8 grams saturated, 4.8 grams monounsaturated), 126 milligrams cholesterol, 42.9 grams protein, 85.5 grams carbohydrates, 15.1 grams fiber, 1,236 milligrams sodium.

Lamb Stew with Root Vegetables

4 pounds lamb stew meat with bones (from neck and shoulder)

2/3 cup flour

2 tablespoons chopped fresh thyme leaves (divided)

Salt and freshly ground black pepper

¼ cup sunflower or canola oil (divided)

1 large onion, halved and thinly sliced

3 cups chicken broth or beef broth

1 cup red wine

2 garlic cloves, minced

1 pound carrots and/or parsnips, peeled and cut into 1-inch cubes

1 pound celery root, peeled and cut into 1-inch cubes

1 pound rutabagas and/or turnips, peeled and cut into 1-inch cubes

Pat lamb dry. Combine flour and 1 tablespoon of the thyme in a shallow bowl. Season generously with salt and pepper. Add lamb and toss to coat.

Heat 3 tablespoons of the oil in a large Dutch oven over medium-high heat. Lift lamb pieces out of flour, shaking off excess, and add in a single layer to pan. Do not overcrowd pan; you may have to cook in batches.

Brown meat on all sides, 5 to 8 minutes. Remove meat as it browns and set aside.

Continue browning remaining meat.

Add remaining 1 tablespoon oil and the onion to pan and saute until soft, about 3 minutes. Add broth, wine and garlic, scraping up any browned bits from bottom of pan. Bring to a boil, then reduce heat to a slow simmer.

Return meat to pan. Partially cover pan and let simmer until meat is tender, about 2 hours.

Add carrots, celery root and rutabagas; simmer until vegetables are tender, about 1 hour. Taste and adjust seasoning as needed. Serve hot.

Yield: Serves 4 to 6.

Beef and Wine Stew

1 pound bacon, cut into pieces

3 pounds boneless beef roast, cut into 1-inch cubes

½ cup flour, lightly seasoned with salt and black pepper

1 cup sliced shallots

2 ribs celery, cut into 1-inch pieces

2 large carrots, peeled, cut into 1-inch pieces

8 ounces cremini or white mushrooms, wiped clean, cut in half if large

2 cloves garlic, peeled, minced

1½ cups full-bodied red wine or 12 ounces stout beer

1 bay leaf

Salt and pepper to taste

1 tablespoon cornstarch mixed with 1 tablespoon water

Cooked noodles or rice or garlic mashed potatoes (optional for serving)

In a large skillet, cook the bacon until just crisp. Using a slotted spoon, remove the bacon pieces, leaving the drippings in the skillet and keep heated over medium heat. Reserve the bacon pieces for another use. Place the beef cubes in a large bowl and sprinkle with the seasoned flour. Toss to coat the beef cubes lightly with the flour.

Working in batches, brown the beef cubes on all sides in the bacon drippings. Remove to the slow cooker. In the same skillet, saute the shallots, celery, carrots, mushrooms and garlic until just lightly browned, about 5 minutes. Transfer to the slow cooker. Add the wine, bay leaf, salt and pepper and stir. Cover and cook for 7 to 9 hours on the low setting (or 4 hours on the high setting).

The meat should be falling-apart tender. About 30 minutes before serving, if the sauce needs thickening, stir in the cornstarch mixture. Cover and continue cooking until thickened. Remove the bay leaf and serve the stew with some sauce, over cooked noodles, cooked rice or mashed potatoes.

Yield: Serves 6.

Approximate nutritional analysis per serving: 494 calories, 40 percent of calories from fat, 22 grams fat (7 grams saturated), 10 grams carbohydrates, 53 grams protein, 325 milligrams sodium, 167 milligrams cholesterol, 1 grams fiber.

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