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Alligator Stew is in fact, vegetarian. The name comes from the green split peas. This is a great storage meal and the results are surprisingly good. Begin by pouring about 2-quarts of water into a large pot. Add the split peas, barley, oil and dried vegetables. If you are using canned carrots then wait and add them later. If you're using dry carrots then add them now along with the onion and celery. Bring the mixture to a boil over a high flame. Reduce the heat to low. Cover and simmer for about 1 hour, or until the barley and split peas are both tender. Add the remaining ingredients. If necessary thin with more water. Simmer the stew for an additional 10 to 20 minutes, to blend the flavors. Serve hot with a sprinkle of Parmesan Cheese and some croûtons to float on top of the soup. Whole grain muffins or skillet bread are the perfect go-with. NOTE: If you need to reduce the cooking time then soak the barley, peas and dry vegetables in 2-quarts of water overnight or for several hours. Proceed as directed, they will cook in about 30 minutes.
[Home] [GFCF Recipe Index] [Frugal Food Storage] [Biblical Womanhood] [Archived Recipe Index] [Links] [New Blog] [Old Fashioned Education] [Prairie Homemaker] [My Mother's Blog] GFCF = Gluten Free & Casein Free
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