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INGREDIENTS

• 1/4 teaspoon saffron threads
• 1 tablespoon olive oil
• 1 yellow onion, finely chopped
• 2 garlic cloves, crushed
• 1 teaspoon ground paprika
• 2 tablespoons thyme leaves(fresh, I think lemon thyme would be good)
• 3 (400g)cans chopped Italian tomatoes
• 1 cupfish stock or water
• 1 lemon, juice and zest of, finely grated
• 2 large desiree potatoes, cut into 2 cm cubes
• 500 g thick boneless white fish , cut into 3 cm pieces
• 12 mussels, cleaned, beards removed
• 12 green shrimp , peeled, tails intact, deveined (shrimp)
• extra thyme, to serve

DIRECTIONS

1. Place saffron threads into a bowl.
2. Add 1 tablespoon hot water.
3. Allow to stand for 5 minutes Heat oil in a large 8cm deep fry pan over med heat.
4. Add the onion and garlic and cook for 3 to 4 minutes, stirring until tender.
5. Add paprika and thyme.
6. Stir until well combined.
7. Cook for 1 to 2 minutes or until aromatic.
8. Add tomatoes, stock, lemon rind, 1/3 cup lemon juice, saffron mixture and potatoes to frying pan.
9. Stir until well combined.
10. Bring to the boil.
11. Reduce heat to medium low.
12. Simmer uncovered for 10 minutes or until potatoes are just tender when tested with a skewer.
13. Add fish, mussels and prawns to frying pan.
14. Cover and cook for 8 to 10 minutes or until seafood is cooked through.
15. Season with salt and pepper.
16. Ladle into large bowls.
17. Top with thyme.

INGREDIENTS

• 1 (2 1/2lb) broiler-fryer chickens
• water
• 1 (28ounce)can crushed tomatoes
• 1/3 cup sugar(or less(I didn’t use any)
• 1 (16ounce)cancreamed corn
• 1 cup ketchup
• 1/2 cup barbecue sauce
• 1 tablespoon liquid smoke
• 1 onion, chopped
• 1 tablespoon vinegar
• 1 tablespoonworcestershire sauce
• salt and pepper
• celery salt
• cooked rice, as accompaniment

DIRECTIONS

1. Place chicken in a large pot and add enough water to cover.
2. Bring to a boil.
3. Turn heat down and simmer until chicken is falling-off-the-bone done (about 45 minutes).
4. Drain chicken, reserving 2 cups of the stock.
5. When chicken cools, remove the skin and bones and chop meat.
6. In clean pot, mix remaining ingredients with chopped chicken and 1 cup of the reserved stock.
7. If stew becomes to thick, add additional stock.
8. Serve over steamed rice.

INGREDIENTS

• 2 lbs ground beef, i use (pork,veal,beef combo)
• 1 cupfine soft bread crumbs
• 1/4 cup finely chopped onions
• 1 egg
• 1 1/2 teaspoons salt
• 1/4 teaspoon pepper
• 1/4 teaspoon dried thyme
• 1 tablespoon butter
• 1 tablespoonoil
• 1 (14ounce)can tomato sauce
• 1 (10ounce)can beef bouillonor consomme
• 1 cup dry red wine
• 1 cup water
• 1 (250g)bagfrozen pearl onions (or use fresh)
• 2 cloves garlic, minced
• 4 potatoes, peeled and cut in large cubes
• 4 carrots, cut in 1 inch chunks (can use a bag of baby carrots)
• 1/2 lb mushrooms, quartered(optional)
• 1/4 cup parsley, chopped
• 2 tablespoons flour
• 1/2 cup cold water

DIRECTIONS

1. Combine beef, breadcrumbs, onion, egg, salt, pepper and thyme; shape into 1 1/2 inch meatballs.
2. In a large flameproof casserole or dutch oven, heat butter and oil; brown meatballs lightly on all sides.
3. Drain excess fat and add remaining ingredients except parlsey, flour and water.
4. (Recipe may be made ahead to this point and refrigerated).
5. Cover and bake at 400 degrees for about 45 minutes or until vegetables are tender.
6. Taste and adjust seasoning.
7. During last 15 minutes of baking, thicken sauce with 2 tbsp flour into 1/2 cup cold water.
8. Add parsley and serve.
9. Note; This casserole freezes well, baked.
10. Thaw completely and reheat at 350 degrees for 30 minutes.
11. You can also freeze in tubs and pop into a crockpot to reheat.

INGREDIENTS

• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1 tablespoon flour
• 1 tablespoonvegetable oil
• 1 cup finely chopped onions
• 1 clove garlic, peeled and minced
• 2 stalks celery, finely chopped
• 1 small bell pepper, seeded and diced
• 1 cup chicken broth
• 8 ounces smoked sausage, sliced 1/2 inch thick
• 1 (14 1/2ounce)can diced tomatoes, drained
• 1 (15ounce)can black-eyed peas
• black pepper

DIRECTIONS

1. To prepare the Cajun seasoning: Combine the thyme, basil, paprika, cayenne, onion powder, garlic powder and flour.
2. Set aside.
3. To prepare the stew: In a large saucepan, heat oil over medium heat.
4. Add the onion and garlic; saute for three minutes.
5. Add the celery and bell pepper.
6. Cover and cook for five minutes, sitrring occasionally.
7. Add the sausage and saute with the vegetables, uncovered, for five minutes.
8. Then sprinkle on the Cajun seasoning and cook for one minute.
9. Add the broth and tomatoes.
10. Cook for five minutes, stirring occasionally.
11. Drain and rinse the black-eyed peas.
12. Put into the pan and cook over medium-low heat 10 minutes, stirring often.
13. Stir in pepper.
14. Adjust seasonings if necessary and serve over hot, cooked rice.

INGREDIENTS

• 3 lbslean stewing beef , cubed
• 1 large yellow onion, diced
• 2 cups celery, diced including leaves
• 3-4 garlic cloves, minced
• 1 (28ounce)can diced tomatoes with juice
• 6 cupsbeef stock (equivalent amount water and bouillon may be used)
• 1/2 cup fresh parsley, minced
• 4 bay leaves
• 2 lbs potatoes, diced, peeled if desired
• 1 cup carrots, diced
• salt
• pepper
• 1 pinch sugar

DIRECTIONS

1. Brown meat in a large preheated and lightly oiled stock pot or dutch oven over med high heat until meat has browned on all sides.
2. Add onion and celery and continue to brown for a few minutes, stirring often.
3. Add garlic and cook for 1 more minute stirring constantly.
4. Add parsley, bay leaves, undrained tomatoes and stock to pan and carefully scrape up any browned bits from the bottom.
5. Bring all to a boil then reduce to simmer and cook for 2 hours or until meat just begins to get tender.
6. Add potatoes and carrots and cook about 30 more minutes or until vegetables and meat are all tender.
7. Taste and season with salt and pepper if needed. A pinch of sugar will be a surprising touch that will mellow any acidity from the tomatoes and really bring out all the flavors well. JUST a pinch–any more will make it sweet and strange. For the first time try adding just a few granules in in a bowl of the stew and see if you like it.
8. THICKER STEW: Add a slurry of cornstarch and cold water to hot stew and cook to desired consistency.
9. MORE VEGGIES: Try adding some fresh or frozen corn kernels, diced zucchini, shredded cabbage, fresh or frozen peas or any other veggies you like when you add the carrots and potatoes.
10. NOTE: Do not let anyone eat the bay leaves! They can be removed before serving!