Recipe of the Week: Veggie Goodness Stew

There's something really amazing that happens when you settle down and have a big bowl of soup that you prepared yourself.  Apart from thinking of yourself as a culinary god or goddess (because making soup can't be that easy for everyone, right?), you realize that home cooked food has to be better for you than almost anything you can purchase ready-made at the grocery store or take out from a restaurant.

Prepare to amaze yourself and the lucky folks that get to sup with you!


Veggie Goodness Stew
Serves 6-8 hungry diners
Ingredients
4 stalks celery
4 large carrots, cleaned and peeled
1 large onion
Extra virgin olive oil
Salt and pepper
4 parsnips, cleaned and peeled
4 turnips, peeled
4 rutabagas, peeled
3 yukon gold potatoes, peeled
3 sweet potatoes, peeled
6 cups veggie or chicken stock
1 T rubbed dry sage
2 bay leaves
Generous squirt of Bragg's Liquid Aminos
Couple good shakes of Pikapeppa Sauce
Grip of fresh flat leaf parsley, minced

To start off, dice every stinking veggie into large chunks and watch your fingers!  In a large stockpot combine the onion, celery, and carrots in a generous squirt of the olive oil.  Add a little salt and pepper to draw out some of the sugars in the onions and carrots.  Saute over medium high heat until the onions are caramelized and the carrots and celery are softened.

Throw in all of the cut veggies and give them a toss in the oil.  When things are sizzling again slowly add your stock, scraping up the flavored bits at the bottom of your pot as you go.  Add the sage, bay leaves, Bragg's, and Pikapeppa.  Bring to a boil and cover. Reduce heat to a simmer and let your stew stew!

After about thirty minutes to an hour, check to see if your veggies are tender if they are easily pierced with a knife.  Add your fresh parsley, saving a little for garnish.  Divvy up your portions, throw a little more parsley on top, as well as a squirt of olive oil, and a grind of pepper.  Enjoy!

Recipe of the Week: Moroccan Chicken Stew with Sweet Potatoes

This is a quick-to-whip-up stew that is filling as it is healthy! The acidity of the lemon juice really brightens up an otherwise heavy dish. If you are a vegetarian, tempeh or seitan (mind you the seitan is SO not gluten-free) could easily replace the chicken in this recipe. You could also replace the brown rice or quinoa with traditional couscous (plus it's 20x faster to prepare than the good ol' brown rice, but not gluten-free, either!)

P.S. Pay no attention to the Christmasy wrapping paper! I pinky swear I took down the decorations!

Moroccan Chicken Stew with Sweet Potatoes
Serves 4
Ingredients:
3 boneless skinless chicken breasts, sliced into strips (or 8 oz. tempeh or seitan)
Salt and pepper
2 T extra virgin olive oil
1 medium onion, diced
1 2-inch long piece of peeled ginger
1 cinnamon stick OR 1 t. ground cinnamon
1 can reduced sodium chicken or veggie broth
2 medium sweet potatoes peeled and cut into 1-inch chunks
Pinch of saffron
2 T fresh lemon juice
1 cup of brown rice OR couscous OR quinoa
Fresh cilantro, roughly chopped

In a 5-quart Dutch oven or heavy pot heat the olive oil and add the salt and peppered chicken. Brown on both sides for 4-6 minutes and then transfer to a plate. Add the onion, ginger and cinnamon to the pot and stir until the onions are translucent. Return the chicken to the pot. Add the broth, sweet potatoes, and saffron. Bring to a boil, reduce heat and simmer until the chicken is cooked through and the sweet potatoes can be easily pierced with a knife.

While the stew is simmering, prepare your brown rice, quinoa, or couscous. If using brown rice you should start it well before you begin the stew...it takes a long time!

Remove the cinnamon stick and ginger piece from the pot and add the lemon juice and cilantro. Dump a big ladle of stew over the starch of your choice and don't burn your tongue, it'll be hot!