Red Cedar Stew
By Emily G. and Leah W. from Red Cedar Elementary, Bluffton, SC.
Description
Red Cedar Stew was created as a collaborative effort to involve our entire school. Everyone pitches in and it turned out terrific! Students are asked to bring in the vegetables and there is a day of volunteering to prepare this healthy meal for everyone.
Red Cedar Stew is created as a main dish or could be eaten over rice or cornbread.
Nutrition Facts
Serving size: 8 oz
| Calories | 185 |
| From Fat | 7.36% |
| From Saturated Fat | 3.2% |
| From Sugar | 6.49% |
| Sodium | 115mg |
Ingredients
| Ingredient | 6 servings | 50 servings |
|---|---|---|
| chicken, cooked, deboned, shredded | 1 whole | - |
| olive oil | 1/4 cup | - |
| boniato | 1 cup | - |
| southern holy trinity (equal parts celery, tri-colored bell peppers and onion) | 6 cups | - |
| chopped carrots | 2 cups | - |
| fresh (not frozen) spinach | 2 cups | - |
| lime juice | 1/4 cup | - |
| fresh, sweet corn husked and quartered | 4 ears | - |
| low sodium chicken broth | 6 cups | - |
| cilantro | 1 bunch | - |
| potatoes, peeled | 2 cups | - |
| low sodium, canned, diced tomatoes | 2 cans | - |
| bay leaf | 1 | - |
| calabazza, cubed | 1 cup | - |
Preparation
Directions
Heat the oil in a heavy 5 1/2-quart saucepan over medium heat. Add the Southern Holy Trinity and carrots. Sauté the vegetables until the onions are translucent, about 5 minutes.
Add garlic, cilantro, and broth. Bring to a simmer.
Add white potatoes, boniato (sweet potatoes), and corn. Simmer for 10 minutes.
Add all remaining ingredients. Simmer additional five minutes.
Remove bay leaf before serving. Serve with any accompaniment. Such as over rice, with cornbread, with any type of bread, or just enjoy as is.
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