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Before you jump to Sig's Light Tomato and Shallot Stew recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.
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Go up the stairs. Rather than using an elevator, walk up the stairs to the floor you live or work on. While this will be tough to do if you live on or if your job is on a super high level floor in a skyscraper, taking the stairs to a home or office on, say, the fifth floor is entirely do-able. Even if your office or home is on one of the highest floors, you can choose to get off of the elevator early and take the stairs the rest of the way. So many people pick the elevator over clambering even a single flight of stairs. Even just a individual flight of stairs, when walked up or down a few times a day–can be a great improvement to your system.
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We hope you got benefit from reading it, now let’s go back to sig's light tomato and shallot stew recipe. You can cook sig's light tomato and shallot stew using 17 ingredients and 3 steps. Here is how you achieve that.
The ingredients needed to prepare Sig's Light Tomato and Shallot Stew:
- Provide 4-5 of shallots, cut into thick rings.
- Take 2-3 of ripe medium to large tomatoes, chopped.
- Get 2 of red peppers, chopped.
- Get 4 of elongated new baby potatoes, cut into chunks.
- Use 3 of vegetable or chicken stock cubes.
- Take 1 of small carton passata with basil (tomato sauce).
- Use 1/2 of tube tomato paste or puree.
- You need 2-3 of chopped sun dried tomatoes chopped.
- Prepare of For soup seasoning I use.
- Get to taste of Freshly chopped or dry ground garlic.
- Get of Good pinch paprika powder.
- Take Pinch of cayenne pepper.
- Prepare Pinch of salt or saltflakes.
- Get of Few sprigs fresh coriander.
- Prepare of You can add either browned off meat or tofu to taste.
- Use of or try a fish that keeps together rather than flaking apart,.
- Use of add fish towards, the end but add meat at earlier stage.
Instructions to make Sig's Light Tomato and Shallot Stew:
- Cut shallots into rings chop the pepper, add a little oil to soften them on a shallow heat. Add the stock cubes and chopped potatoes, add about 250 ml of water. Bubble away for about 10 to 15 minutes..
- In the meantime add flour to your meat or tofu, brown this of slightly..
- Add the browned meat to the stew if using cook for 20 minutes on low heat adding more water if needed as not to burn or for the stew not to set on bottom of pan. Then add all the tomato ingredients, season the soup. Cook until meat is tender. If using fish add this only about 15 or 20 minutes before serving. Remember to add fluid and adjust the seasoning as and how you like it..
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