winter summer stew

Jeelvy’s Keto Cookbook | Part 3 – Winter Summer Stew

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Alright, I see you staring blankly at me all the way through your taped up webcam. What the hell is a winter summer stew? Well, let’s take it from the top. We’ll be making a summer stew. But, as Mrs. Jeelvy once put it, there is no law against making it in summer and even if there were, we are against the system in every shape and form. Therefore, we will be revolting against the modern world by making a summer stew in winter. Take that, globalists!

The Ingredients

To make a summer stew for two, you’ll need the following:

  • 1kg of green peppers
  • 1 tomato
  • 300-400 grams of sausages
  • 3 cloves of garlic
  • A knob of butter or lard
  • Two bay leaves
  • Salt and spices to taste

Ok, but we’re making this thing in the winter, which means that peppers are going to either be unavailable or prohibitively expensive and not very good. You can always tell when a vegetable has been grown in a hothouse by the taste. Naturally grown vegetables who’ve drank their fill of the sun have that certain je ne sais quoi that make life worth living.

However, you’ll have to find them in season, which is to say during the summer months. Well, what to do if we want to make summer stew in winter? Towards that end, I’ve revised the ingredients list to be both winter-compatible and keto-compliant. Enter the aubergine. So, to make a winter summer stew for two, you’ll need the following:

  • 1kg of eggplants
  • 1 tomato
  • 300-400 grams of sausages
  • 3 cloves of garlic
  • A knob of butter or lard
  • Two bay leaves
  • Salt and spices to taste

The eggplant, also known as the aubergine, also known as the mullignan (heh heh), has graciously stepped in while the green pepper was off being a prima donna in winter. In this particular instance of my keto journey, I’ve relied heavily on the aubergine to see me through and break up some of the meaty monotony that often goes with a keto diet. You’ll see a lot more mulignan as this keto cookbook proceeds.

The Preparation

winter summer stew

Whichever ingredients you got, the preparation is the same. First put the butter in a pot. Then, crush the garlic and chop and dice all the ingredients and put them in the pot. Make sure to mix them all up evenly. I usually cut the sausages into small cylinders. Add the spices, herbs and salt on top. Place on a medium-high heat. What should happen next is that the vegetables will first begin sizzling, but then gradually start releasing their own juices. In this respect, the green peppers and eggplants behave similarly. This should deglaze the pot and pretty soon, all the ingredients will start boiling.

You’ll need to stir often, otherwise the bits at the bottom will stick to the pot and burn. Once enough juices have been released, you need to reduce the heat and stir until the sausages have cooked fully. Depending on which variant of the stew you’re making, the last vegetables to soften and cook will be either the peppers or eggplants. The eggplant version takes longer. Once the veggies are soft and you’re confident the sausages have cooked all the way through, you can turn off the heat and serve.

Nutritional Profile

Ok, so the Poles and Hungarians reading this will by now recognise what I’m describing as Leczo. Well, it’s a testament to the quality of this dish that it reached all the way south to Macedonia, even if we call it summer stew. True, the Hungarian variant usually uses infinity paprika, but regardless, I find it very easy to prepare, satisfying and healthy.

One of the biggest problems we encounter during keto is the dearth of fibre and plant-derived macronutriets. Summer stew contains precisely what you need to get those bowels moving. With regard to protein, make sure you get the good sausages. I’m once again calling on you to befriend a local butcher and get the real meat sausages instead of the soy-laden substitutes usually found in supermarkets. My butcher makes his own smoked sausages from real pork and you can tell by the bits and pieces of lard found in them, just like a mortadella.

To make sure you have enough energy in the dish, be generous with the butter or lard in the beginning. It will permeate throughout the stew and impregnate everything with its delicious smell and taste as well as those life-giving calories that should form the bulk of your energy intake during keto. Do not forget to salt well – without salt, the resulting dish will be a rich tapestry of taste, but no zing and you’ll need those electrolytes too.

Taste Profile

Welcome to a smorgasbord of taste. The best thing about the summer stew is the sheer hedonism of the sun-kissed pepper and tomato combo mixed with the butter. The sausages are only really there to fill you up, it’s the vegetables that take centre stage. Enjoy.

Now, as to the winter version, it’s a more sedate, more mature taste profile. If cooked right, it becomes a sort of warm proto-malidzano. The main taste will come from the interaction of the eggplant with the meat and salt, so make sure you don’t forget to add salt liberally. As always, add cheese to taste.

So, there you have it. Just because we call it a summer stew, doesn’t mean we can’t have it in winter. We’ll just adjust the recipe somewhat. Of course, this flexible approach is not just for this particular dish, but for all meals. Learn to mix and match ingredients, their chemical properties and interactions. Learn to categorise them and you’ll have the kind of flexibility necessary to prepare summer dishes in winter as well as vice versa. See you next time.

Part 1 – Fried Innards.
Part 2 – Testosterone Salad

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