Peanut Chickpea Yam Stew

Yield: 4-6 servings

1 tbsp olive oil

1 medium onion, diced

5 cloves of garlic, finely minced

1 tbsp ginger, grated

1 large sweet potato, peeled and chopped

2 tsp ground cumin

1 tsp chili flakes

6 oz tomato paste

6 cups vegetable stock

3/4 cup creamy peanut butter

1 can chickpeas

5 cups kale, stems removed and chopped

salt and pepper

cilantro, to garnish

1. Heat the olive oil in a large pot over medium heat. Add the onions and sauté until soft and translucent.
2. Reduce heat to medium-low, and add the garlic and ginger. Cook for another minute, until fragrant.
3. Add the sweet potato and cook for a few more minutes.
4. Add the cumin, chili flakes, tomato paste, vegetable broth, peanut butter, and chickpeas. Stir well until the tomato paste and peanut butter have mostly dissolved into the broth.
5. Bring to a boil and simmer until the sweet potatoes are just tender, about 15 minutes.

6. Once the sweet potatoes have softened, use a large wooden spoon to mash some of the sweet potatoes against the side of the pot. This is to help thicken the soup.
7. Add the kale and cook for 5 minutes, or until kale is tender.
8. Garnish with cilantro, chopped peanuts, and serve with rice.


https://www.noracooks.com/peanut-soup/#wprm-recipe-container-13357/

Beef Stroganoff (Slow Cooker)

Yield: 6 servings

3 tbsp olive oil, divided

3 tbsp butter

2 lbs stewing beef, cut into 2-inch chunks

1 large white onion, sliced

2 cloves garlic, minced

12 oz crimini mushrooms

salt and pepper

3 tbsp flour

1/4 cup dry white wine

2 cups beef stock

1 tbsp dijon mustard

3/4 tsp hot paprika

2 tsp worcestershire sauce

1/2 cup sour cream

1/4 cup parsley, chopped

1. Place all ingredients except sour cream and parsley into the slow cooker.

2. Cook on high for 4-5 hours or until beef is tender.

3. Let cool to at least room temperature before adding in sour cream and parsley.

4. Serve over egg noodles, polenta, or mashed potatoes.

https://www.thekitchn.com/beef-stroganoff-recipe-23651072#post-recipe-590760070

Mexican Lentil and Bean Stew

Servings: 4

1 tbsp olive oil

1/2 onion, chopped

salt and pepper

3 cloves garlic, minced

1/2 cup long grain brown rice

1/2 cup green lentils

2 cups water (or chicken or vegetable stock)

1 tsp chili powder

1/2 tsp ground cumin

1 tsp red pepper flakes

1 can black beans, rinsed and drained

3/4 cup diced tomatoes (canned or fresh)

1/2 zucchini, small dice

1/2 cup frozen corn, defrosted

1/2 cup salsa

juice of 1 lime

optional garnishes: shredded cheese, chopped cilantro, avocado, sour cream

1. In a large pot, heat the oil over medium heat. Add onion and season with salt and pepper. Cook for 5 minutes until beginning to soften.

2. Add garlic and cook for 1 more minute.

3. Add in the brown rice, lentils, and water (or stock). Bring to a boil, then reduce heat to simmer. Cook for about 35 minutes, or until the lentils and rice are tender. If there's any excess liquid drain it.

4. Add the spices and the remaining ingredients. Increase heat to medium-high and cook for 5 to 10 more minutes until vegetables are tender and everything is heated though.

5. Add lime juice, and garnish with any of the optional garnishes.

https://reciperunner.com/one-pot-cheesy-mexican-lentils-black-beans-and-rice/

Southwest Black Bean Stew

Yield: 4-6 servings

1 tbsp olive oil

1 onion, chopped

3-4 cloves garlic, minced

6 crimini mushrooms, sliced

1 potato, diced

1 yam, diced

1 red bell pepper, chopped

1 tbsp chili powder

1 tbsp oregano

2 tsp cumin

salt and pepper

1 can diced tomatoes

1/3 cup tomato paste

1 cup water

1 can black beans, drained and rinsed

1 can pinto beans, drained and rinsed

1 cup corn kernels

4 cups collard greens, coarsely chopped (or sub other greens)

1 cup loosely packed cilantro, chopped (plus extra for garnish)

avocado, chopped

1. In a large pot, heat olive oil over medium-high heat. When hot, add onion, garlic, and mushrooms, and cook while stirring for 5 to 8 minutes.

2. Add the potatoes, yam, red pepper, and spices. Cook while stirring for another couple of minutes.

3. Add the tomatoes, tomato paste, and water. Bring stew to a boil, then reduce heat to medium-low, cover, and cook for 15 minutes, stirring once or twice.

4. Add the beans and corn and cook for 5 more minutes.

5. Stir in the greens and cook for 5 minutes more, or until the potato and yam are tender.

6. Stir in the cilantro, and garnish with more chopped cilantro and chopped avocado.

https://gamechangersmovie.com/recipes/southwest-stew/

Salmon and Root Vegetable Stew

Yield: 6 servings

1 tbsp olive oil

2 large leeks, chopped into ½-inch rounds

3 cloves garlic, minced

4 cups bone broth

1 cup water

3 large carrots, chopped (about 3 cups)

4 stalks celery, chopped (about 2 cups)

1 small celeriac, chopped (about 1 cup)

1 rutabaga, chopped (about 1 cup)

1 turnip, chopped (about 1 cup)

1 yam, chopped (about 1 cup)

1 tsp salt

1 1/2 pounds salmon, skinned, deboned, and cut into 1-inch chunks

juice of 1/2 lemon

3 tbsp fresh dill, minced

1. In a large pot, heat the olive oil over medium heat. Add the leeks and cook, stirring, for about 5 minutes or until just starting to brown.

2. Add the garlic and cook for another 30 seconds, until fragrant.

3. Add the broth and water to the pot, along with all the vegetables and salt. Cover and bring to a boil, then reduce heat and simmer for 30 minutes, or until vegetables are fork-tender. Turn off heat.

4. Optional: Place 2 cups of the stew into the blender. Blend until smooth, then add back to the pot.

5. Gently stir in the salmon. Wait a minute or two until the pieces of salmon have turned a opaque pink and flake when probed gently.

6. Add the lemon and dill. Season to taste. Serve warm.

https://autoimmunewellness.com/salmon-stew-with-rutabaga-leeks-and-dill/

Jambalaya with Chicken, Sausage, and Prawns

Yield: 6-8 servings

4 chicken thighs, skin on

4 chicken drumsticks, skin on

pinch cayenne pepper

2 tbsp olive oil

2 smoked sausages (such as andouille or chorizo), cut into 1cm thick slices

1 onion, chopped

4 sticks celery, chopped

4 bay leaves

4 sprigs fresh thyme

6 cloves garlic, finely minced

1 fresh red chilli, deseeded and finely chopped

1 large can diced tomatoes

6 cups chicken stock

2 cups long-grain rice

1 green pepper, chopped

1 red pepper, chopped

20 raw prawns, peeled and deveined

1 handful fresh parsley, chopped

1. Season the chicken with salt, pepper, and cayenne.

2. In a large Dutch oven, heat oil over medium heat. Brown the chicken and sausage pieces.

3. Once nicely browned on all sides, add onion, celery, bay leaves, thyme, and salt and pepper. Stir and cook for 8 to 10 minutes, until vegetables have softened.

4. Add garlic and chilli and cook for a minute.

5. Add tomatoes, chicken stock, and rice. Bring to a boil, then reduce heat, cover, and simmer for 45 minutes, until chicken and rice are almost cooked.

6. Add peppers and cook for another 5 minutes.

7. Add prawns and cook for another 3 minutes.

8. Stir parsley through and serve on a big platter.

https://www.jamieoliver.com/recipes/chicken-recipes/chicken-sausage-prawn-jambalaya/

Moroccan Chicken Stew

Yield: 4 servings

1 tbsp olive oil

1 red onion, finely sliced

4 garlic cloves, finely minced

thumb-sized piece ginger, finely grated

1 tsp ground cumin

1 tsp ground cinnamon

1 tsp smoked sweet paprika

1/2 tsp chili powder

4 chicken thighs, skin on

2 red peppers, sliced into thin strips

1 large lemon, sliced

1/4 cup green olives, pitted and roughly chopped

1 cup chicken stock

4 pitted dates, chopped

3 dried apricots, chopped

1 cup green beans, halved

handful fresh cilantro, chopped

handful fresh parsley, chopped

1. In a large pot, heat the olive oil over medium heat. Add onions and gently cook for 8 mins until softened.

2. Add the garlic, ginger, and spices, and cook for 1 min more.

3. Add the chicken thighs, skin-side down, and cook until the skin is golden and crisp, then turn and cook to lightly golden on the flesh side.

4. Add the red pepper, lemon slices, olives, chicken stock, dates, and apricots. Simmer with the lid on for about 40 mins until the chicken is cooked through.

5. Add green beans for the final 4 mins of cooking time.

6. Season to taste. Top with the chopped cilantro and parsley to serve.

https://www.bbcgoodfood.com/recipes/moroccan-chicken-stew

Salmon Moqueca

Yield: 4-6 servings

Fish and Marinade:

1 1/2 pounds salmon fillets

1 can whole tomatoes

1 onion, roughly chopped

1 cup cilantro, chopped

2 cloves garlic

1 Serrano chile pepper, cut in half (with seeds if you want your stew to be pretty spicy)

1/4 cup lime juice

1 tbsp olive oil

1 tsp salt

Stew:

2 tbsp olive oil

1 sweet potato, peeled and diced

1 zucchini, chopped

1 green pepper, chopped

1 red pepper, chopped

1/2 cup water (or fish stock)

1 can coconut milk

1/4 cup green onion, minced

1/2 cup cilantro, chopped

1. Place salmon in a shallow bowl or dish.

2. In the bowl of a food processor, combine the tomatoes, onion, cilantro, garlic, chile pepper, lime juice, oil, and salt. Process until smooth and pour over fish. Allow to marinate for 30 minutes to 1 hour.

3. In a large skillet, heat olive oil over medium heat.

4. Add diced sweet potato and cook for 10 to 15 minutes, adding a little water if needed, until softened.

5. Add zucchini, green pepper, and red pepper, and continue to cook until tender, about 5 to 7 minutes, again adding water to the pan, if needed.

6. Add water and coconut milk. Bring to a boil, reduce heat, and simmer 2 to 3 minutes.

7. Add fish and marinade and gently simmer for 5 to 10 minutes, or until fish flakes easily with a fork.

8. Just before serving, stir in green onion and cilantro. Serve alone or over rice.

https://food52.com/recipes/4574-salmon-moqueca

Chorizo and White Bean Cassoulet

Yield: 4 servings

1 tbsp olive oil

4 links chorizo, cut into chunks

1/2 onion, diced

1 carrot, diced

1 stalk celery, diced

3 cloves of garlic, finely minced

1 small can diced tomatoes

1 tbsp tomato paste

3 cups chicken stock

1/4 cup white wine

1/2 tsp cayenne pepper

1 tsp thyme

1 tsp oregano

1 tsp smoked paprika

4 cups of spinach, chopped (or chard or kale)

1 can cannelloni beans, drained and rinsed

1. In a large pot, heat the oil over medium heat. Add the chorizo and let the chunks brown on each side. Remove from heat and set aside.

2. To the same pot, add the onion, carrot, and celery, and sauté for about 10 minutes, until just browning.

3. Add garlic and sauté another minute.

4. Add the tomatoes, tomato paste, chicken stock, white wine, and spices. Add the browned chorizo back to the pot. Bring to a boil and reduce heat to low. Simmer 15 minutes uncovered.

5. Add the spinach and beans and stir to wilt spinach and warm beans.

http://spanishsabores.com/2013/12/17/chorizo-and-white-bean-stew-with-spinach/

Balsamic Lentil Stew

Yield: 4-6 servings

1 tbsp olive oil

1 medium yellow onion, finely chopped

1 medium carrot, finely chopped

1 stalk celery, finely chopped

1 leek, chopped

4 cloves garlic, minced

1 sprig fresh rosemary, minced

1 cup green or brown lentils, rinsed

2 cups cremini mushrooms, sliced

1 sweet potato, diced

1 tbsp balsamic vinegar

1 tbsp tamari

4 cups vegetable stock, divided

salt and pepper, to taste

1. In a large, heavy soup pot, heat olive oil over medium heat. Add the onions, carrots, celery, and leek to the pot and stir. Cook and stir until the onions are quite soft, about 5 minutes.

2. Add the garlic and rosemary and cook for 30 seconds, or until fragrant.

3. Add the lentils and stir to coat.

4. Add the mushrooms and sweet potato and stir to coat.

5. Add the balsamic vinegar, tamari, and vegetable stock. Scrape up any brown bits that have accumulated.

6. Bring the lentils to a boil, then reduce heat to a simmer. Cover and cook until lentils and sweet potato are just tender and there is just enough liquid to keep the mixture thick and stew-like, about 15 to 20 minutes. Season with salt and pepper.

http://thefirstmess.com/2016/12/07/baked-balsamic-lentil-stew-recipe/

Creamy French Lentils with Mushrooms and Kale

Yield: 4 servings

1 cup French green lentils, rinsed

1 tbsp olive oil

1 shallot, fine dice

2 cups mixed mushrooms, sliced

salt and pepper, to taste

1-2 cloves garlic, minced

2 tsp fresh thyme leaves, minced

2 tbsp white wine (or white wine vinegar or lemon juice)

1 tbsp tamari

1 cup vegetable stock

1 cup coconut milk

3 kale stalks, stems removed, sliced

1. Bring a medium saucepan of water to a boil. Add the lentils to the water with a generous pinch of salt. Simmer the lentils until just tender, about 15 to 18 minutes. Drain, rinse in cold water, and set aside.

2. In a medium pot, heat the olive oil over medium heat. Add the shallot and cook until slightly softened and translucent, about 4 minutes.

3. Add the mushrooms and let them sit for a full minute. Stir the mushrooms and let sit for another full minute.

4. Stir the mushrooms until they start glistening slightly. Season liberally with salt and pepper. Add garlic and thyme and stir.

5. Once the garlic is fragrant, about 30 seconds, add the white wine, tamari, vegetable stock, and coconut milk. Stir and bring the mixture to a boil.

6. Add the cooked lentils to the pot and stir.

7. Remove about half of the mushroom mixture into the blender, ensuring there is enough of the liquid. Blend on high until completely smooth. Scrape the blended mushroom mixture back into the pot.

8. Add the sliced kale and stir. Bring the mixture to a boil and check it for seasoning. The texture should be like a thick and creamy stew.

9. Serve hot with toasts or other accompaniments of your choosing.

http://thefirstmess.com/2016/01/13/creamy-french-lentils-with-mushrooms-and-kale-recipe/

Beef Bourguignon

Yield: 4-6 servings

6 slices bacon, cut into lardons

3 tbsp olive oil, divided

3 lbs stewing beef, cut into 2-inch chunks

1 large white onion, sliced

1 large carrot, sliced

salt and pepper

2 tbsp flour

3 cups red wine, like a chianti

3 cups beef stock

1 tbsp tomato paste

2 cloves garlic, minced

1/2 tsp thyme

1 bay leaf

3 tbsp butter, divided

20 pearl onions

1/2 cup beef stock

1 herb bouquet (4 sprigs parsley, 2 sprigs thyme, 1 bay leaf)

1 lb mushrooms, quartered

1/4 cup parsley, chopped

1. Simmer bacon lardons in 4 cups water for 10 minutes. Drain and pat dry.

2. Preheat oven to 450F.
3. In a large dutch oven, sauté the bacon in 1 tablespoon of oil for about 3 minutes, until it starts to lightly brown. Remove with a slotted spoon and set aside.

4. Pat dry the beef in paper towels for better browning. In batches, sear the beef on all sides in the Dutch oven. Set aside with the bacon.

5. Add the onions and carrots to the Dutch oven. Sauté in fat until browned, about 3 minutes. If there is any excess fat, drain.

6. Add the bacon and beef back to the pot. Season with salt and pepper.
7. Sprinkle with flour and stir.
8. Place in the center of the oven for 4 minutes.

9. Remove pot from oven. Stir beef and place back in the oven for 4 more minutes.

10. Remove pot from the oven and reduce the heat to 325F.

11. Add the wine and stock to the pot. The liquid should barely cover the meat and vegetables.
12. Add the tomato paste, garlic, thyme, and bay leaf.
13. Bring to a light simmer on the stove, then cover and simmer in the lower part of the oven for 3 to 4 hours, or until the meat is easily pierced.

14. In the last hour of cooking, heat 1 1/2 tablespoons butter and 1 tablespoon of oil over medium heat in a sauté pan. Add the pearl onions and toss around in the fat until browned, about 10 minutes. Then stir in 1/2 cup beef stock, the herb bouquet, and salt and pepper. Reduce the heat to low and simmer the onions for about 40 minutes, until the liquid has evaporated and the onions are tender.

15. Remove the onions and set aside. Discard the herb bouquet and wipe out the skillet.
16. Add the remaining butter and oil and bring to a medium heat. Add the mushrooms and cook for about 5 minutes, shaking the pan to coat with the butter.

17. Place a colander over a large pot. Drain the beef stew through the colander and into the pot. Place the pot with the sauce over a medium heat and simmer for about 5 minutes, skimming any fat on top. 18. Pour the beef and vegetables back into the Dutch oven. Add the pearl onions and mushrooms to the beef.
19. Pour the sauce over the beef mix and simmer an additional 3 to 5 minutes.

20. Garnish with parsley and serve with potatoes, rice, or noodles.


https://www.tablespoon.com/recipes/julia-childs-beef-bourguignon/cdda3ccc-3623-4363-8095-aaca1a3f8313

Green Lentil and Squash Stew

Yield: 4-6 servings

1 tbsp olive oil
1 onion, small dice
1 carrot, small dice
1 celery, small dice
2 cloves garlic, finely minced
1 cup butternut squash, diced
1 tsp oregano
1/2 tsp chili powder
1/2 tsp chili flakes
salt and pepper
1 cup green lentils
1 can diced tomatoes
1/4 cup tomato paste
3 cups vegetable stock
1/2 cup zucchini, small dice
1 cup kale, roughly chopped
1 tsp lemon juice

1. In a large pot, heat the olive oil over medium heat. Add the onion and sauté until translucent, about 5 minutes.
2. Add the carrot, celery, and garlic and continue to sauté for 5 more minutes.
3. Add the butternut squash and stir to coat.
4. Add the spices, lentils, diced tomatoes, tomato paste, and vegetable stock. Bring to a boil, reduce heat to medium-low, and simmer about 10 to 15 minutes, or until squash and lentils are starting to soften, but are still undercooked.
5. Add the zucchini and continue to simmer the soup for 5 minutes, until zucchini are starting to soften.
6. Add the kale and cook for 2 more minutes, until wilted.
7. Garnish with lemon juice just before serving. 

http://thefirstmess.com/2017/03/04/instant-cozy-lentil-greens-soup/

Moroccan Chickpea Stew

Yield: 4-6 servings

1 tbsp coconut oil

1 medium onion, diced

2 tsp cinnamon

2 tsp ground cumin

2 tsp ground coriander

1 tsp chili flakes

2 cloves of garlic, finely minced

4 dates, pitted and chopped

2 medium carrots, chopped

1 large sweet potato, peeled and chopped
1 small potato, peeled and chopped

1 can crushed tomatoes (preferably fire-roasted)

3 cups vegetable stock 

1 yellow pepper, chopped
1 zucchini, chopped

2 cups chickpeas

1 cup kale, chopped
2 tbsp parsley, chopped

zest of 1 lemon
salt and pepper

1. Heat the coconut oil in a large pot over medium heat. Add the onions and sauté until soft and translucent.
2. Reduce heat to medium-low, and add the cinnamon, cumin, coriander and chili flakes. Slowly sauté and stir until the onions are very soft, about 5 minutes.
3. Add the garlic and sauté until fragrant, about 1 minute.
4. Add the chopped dates, carrots, sweet potato, and potato. Stir to coat the vegetables in the spices and oil.
5. Add the tomatoes and vegetable stock. Bring to a boil and simmer until the sweet potatoes are just tender, about 15 minutes.

6. Add the yellow pepper, zucchini, and chickpeas. Simmer until the peppers and zucchini are tender and the sweet potatoes are quite soft, about 5 minutes.
7. Add the kale and cook for 1 minute, or until just wilted.
8. Garnish with parsley, lemon zest, and season with salt and pepper.


http://thefirstmess.com/2013/09/26/moroccan-style-vegan-vegetable-chickpea-stew-recipe/

Chickpea Stew

Yield: 4-6 servings

2 tbsp olive oil

1 onion, finely chopped

2 cloves garlic, finely minced

2 carrots, diced

1 red pepper, diced

2 roma tomatoes, diced

3 tbsp tomato paste

2 cups vegetable stock

1 tsp dried basil

1 tsp dried oregano

1/4 tsp red pepper flakes

2 bay leaves

salt and pepper

1 can chickpeas, drained and rinsed

1/4 cup parsley, finely chopped

1. In a large pot, heat oil over medium heat. Add onions and sauce for 3 to 5 minutes.

2. Add garlic and carrots and continue to cook for 2 to 3 minutes.

3. Add red pepper, tomatoes, tomato paste, vegetable stock, and spices. Stir to combine. Bring to a boil, then cover, and reduce heat to low or until just simmering. Cook for 10 to 15 minutes.

4. Add the chickpeas. Stir to combine. Continue to simmer for another 10 to 15 minutes.

5. Just before serving, garnish with parsley.

http://www.lordbyronskitchen.com/vegan-chickpea-stew/

Sweet Potato, Zucchini, and Red Lentil Stew

Yield: 4-6 servings

2 tbsp coconut oil

1 medium onion, diced

3 cloves garlic, finely minced

1 large sweet potato, peeled and diced
1 zucchini, diced

3 cups vegetable broth

1 small can diced tomatoes (optional)

1 can coconut milk

1 cup red lentils

3 tbsp tomato paste

1 1/2 tsp ground turmeric

1 1/2 tsp ground cumin

1/2 tsp chili powder

1/4 tsp cayenne pepper

salt and pepper, to taste

1 tbsp apple cider vinegar

1 bunch chard (or kale or spinach), stemmed and roughly chopped

1. In a large pot over medium heat, add the oil, onion, and garlic. Sauté for 3 to 5 minutes, until the onion is softened.

2. Add the sweet potato and zucchini and stir to combine. Sauté for 3 more minutes.

3. Add the broth, tomatoes if using, coconut milk, lentils, tomato paste, and spices. Stir well to combine.

4. Increase heat and bring to a boil. Reduce the heat to low and simmer for about 20 to 30 minutes, stirring occasionally, until the sweet potato is tender and lentils are cooked. 

5. Add the apple cider vinegar to taste. 

6. Optional step: Using a handheld immersion blender, blend the stew for 2 to 3 seconds to thicken the broth.

7. Stir in the chard, and cook for 1 to 2 minutes until the greens are wilted.

8. Garnish with minced cilantro or parsley, if desired.

9. Leftovers will keep in the fridge for up to 5 days, and or can be frozen as well.

http://ohsheglows.com/2016/11/23/cozy-butternut-sweet-potato-and-red-lentil-stew/

Moroccan Lamb Stew (Slow Cooker)

Yield: 6 servings

1 lb stewing lamb, cubed
flour, salt, pepper
1 red onion, diced
4 cloves garlic, minced
thumb-sized piece ginger, minced
4 carrots, diced
2 stalks celery, diced
2 potatoes, diced
1 tbsp fresh rosemary, finely chopped

1/2 tsp cumin seeds
1 tsp fennel seeds
1 tsp cinnamon

1 tbsp coriander

1 tsp cayenne
1 bay leaf
1 can whole tomatoes

6 dried apricots, diced
6 dried figs, diced
1 tbsp red wine vinegar
1 cup red wine
3 cups beef stock

1. Place a few tablespoons of flour, seasoned with salt and pepper, into a bowl. Mix in the lamb to coat each cube.
2. Place lamb and all remaining ingredients into the slow cooker.
3. Cook on high for four hours or until lamb is tender.

http://www.jamieoliver.com/recipes/lamb-recipes/moroccan-lamb-stew/

Beef Stew (Slow Cooker)

Yield: 6-8 servings

1 kg cubed stewing beef
flour, salt, pepper
1 large onion, chopped
3 cloves garlic, minced
1-inch piece ginger, minced
4 carrots, chopped
2 medium potatoes, chopped
2 tbsp tomato paste
2 bay leaves
1/4 tsp ground cloves
1/2 tsp cayenne pepper
4 cups beef broth
2 tbsp lemon juice
1 cup peas

1. Place a few tablespoons of flour, seasoned with salt and pepper, into a bowl. Mix in the beef to coat each cube.
2. Place beef and all remaining ingredients except peas into the slow cooker.
3. Cook on high for four hours or until beef is tender.
4. Add peas and cook for 5 more minutes.