The entree is a cross between stew and soup; stoup, if you will.
2 lb (0.9 kg) stew meat, lean, bite-sized chunks (tenderized by the butcher if able)
1 garlic clove, finely minced
6 sprigs cilantro, de-stemmed, whole leaves
2 oz (58 g) sweet onion, diced (1/2 of a small onion)
1/4 of a medium-size green bell pepper, de-seeded, diced (medium bell pepper weighs about 5.5 oz or 155 g)
8 oz (227 g) canned tomato sauce
2.5 cups (590 ml) water
1.25 tsp (6.2 ml) table salt
freshly ground black pepper to taste (1/4 tsp or 1.2 ml?)
16 oz (454 g) fresh raw asparagus, no larger in diameter than your little finger, with any dry or woody stalk cut off and discarded
1.5 tbsp extra virgin olive oil
7.5 oz (213 g) raw blackberries
Stoup first. In a frying pan or electric skillet, place the stew meat, cilantro, garlic, bell pepper, onion, and cook over medium heat (350º F or 177º C) until the meat is done. Then add the tomato sauce, two cups of the water, one tsp of the salt, and pepper to taste. Simmer for two hours, then add a half cup water to replace evaporation loss.
Now the asparagus. Preheat oven to 400º F or 204º C. Place asparagus on a cooking sheet covered with foil, brush the asparagus with the olive oil, then lightly salt (1/4 tsp?) and pepper to taste. (If you don’t mind cleaning up, just use a baking dish without the foil.) Roast in oven for 8–15 minutes; thicker asparagus takes longer. It’s hard to tell when it’s done just by looking; if it’s still hard, it’s not done. Click for another post I wrote on cooking asparagus and brussels sprouts.
Enjoy the berries for desert.
Servings: 3 [one serving is 1.5 cups (355 ml) of soup, a third of the asparagus (5 oz (140 g), and 2.5 oz (70 g) berries]
40 % fat
12 % carbohydrate
48 % protein
19 g carbohydrate
8.5 g fiber
10.5 g digestible carb
1,557 mg sodium
1,778 mg potassium
Prominent features: Rich in protein, B6, B12, copper, iron, niacin, phosphorus, selenium, and zinc