"beef" stew

As the weather turns colder and the sweaters come out of storage, even more than normal, I get motivated to make all kinds of soup! I love soup and really believe I could survive on it.

One thing that gets a little old as a vegetarian or vegan is clear broth vegetable soup. It's okay. It's filling and healthy, but it's just a little boring. So, I decided stew is the way to go! It's hearty, warms you up and is filling, but still mostly vegetables!

So, my mom shared a favorite beef stew recipe and I adapted it for vegetarians. I've been eating leftovers for about a week and they do not disappoint!

Vegetarian Beef Stew

Ingredients:
- 1 cup flour (I always use King Arthur)
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp ground black pepper
- 1 package crimini mushrooms, halved
- 1/4 cup vegetable oil
- 1 onion, minced
- 4 cups vegetable broth
- 1 tsp dried rosemary (I used fresh - yum!)
- 1 tsp dried thyme (again, I used fresh and it worked just fine)
- 2 bay leaves
- Salt and pepper to taste
- 3 large potatoes
- 4 carrots, peeled and chopped
- 4 stalks celery, chopped
- 2 tsp cornstarch
- 2 tsp cold water

Directions:
To begin, combine the flour, garlic powder, salt and pepper in a resealable plastic bag. Wet your mushrooms and then toss them in the bag to coat.

Heat the vegetable oil in a large stockpot over medium heat. Toss in the mushrooms and brown them (even more), then remove them to a plate lined with a paper towel. Add the onion to the remaining oil and cook until translucent, beginning to brown. Add the vegetable broth, rosemary, thyme, bay leaves and salt and pepper. Mix and then return the mushrooms to the pot. Bring the mixture to a boil, reduce the heat to low, cover and simmer for about 20-30 minutes.

Add your potatoes, carrots and celery to the pot. In a small bowl, whisk together the cornstarch and cold water, then add to the stew and mix. Cover and simmer for about 45 more minutes. Season to taste.

Finally, enjoy some yummy stew for dinner and pack some up in reusable containers for lunch tomorrow!

Let me know what soup variations you have made vegetarian or vegan!

Be well,

M

savor flavor.

The other night, I made a goal to use up all the produce in the fridge that's about to go bad. Do you ever get to that point? It's difficult for me to find the motivation, but I'm trying to be creative! :)

So, being the fan of Mexican food that I am, my first thought was enchiladas! I knew I had black beans, bell peppers, mushrooms and tortillas..probably some corn or something too. I go into the kitchen. What? I have green enchilada sauce! Boom! It's on. I look in the fridge...two. sad. tortillas...okay, I won't let this get me down!

A Mexican bake! Here we go!

In an 8x8 pan:

1. Pour half a can of verde (or regular) enchilada sauce directly into the bottom of the pan.
2. Layer one tortilla on top of the sauce.
3. Season black beans with cumin, chile powder, garlic salt...whatever ya got...and spread on top.
4. Toss in mushrooms, bell peppers, corn, again, whatever ya got!
5. Place second tortilla on top and pour the remaining enchilada sauce on top.
6. Bake at 350 for 15 minutes.
7. Look around the kitchen for more to use up!
8. Take your bake out, cover with salsa, shredded cheese, chives, bake for 10 more minutes.

This will be surprisingly tasty and filling, and will use up stuff you need to use up! Please try it out with what you've got on hand and let me know how it works!

In the meantime, enjoy this pepper cutting technique I just learned (and used on this dish) which is fabulous: https://www.youtube.com/watch?v=viaKd1V35-4

Be well,
M

bruschetta.

Good afternoon!

It is just so lovely outside. It sure doesn't feel like October, but that's okay. I can still rock a cardigan and enjoy being outdoors without a coat!

I've been thinking about and experimenting with making batches of food to last for a while. Last week, bruschetta. YUM! I know there about a zillion different recipes for this tasty delight, so I just decided to experiment and it turned out quite well!

One problem with fall is that you start to see less good farmers' market produce. For this reason, I have begun stocking up on canned and frozed vegetables, so I can continue to enjoy into the Winter months. If I was the homemaker I wish I was, I would have spent the last several weeks canning my bounty from the garden, but no.

Here's my recipe for quick bruschetta (for when you feel fancy, but don't have a lot of time):

Ingredients:
- 2 tbsp. olive oil
- 1/2 onion, diced
- 2 garlic cloves, minced
- 1 can diced tomatoes, drained
- As much basil as makes your heart soar

Directions:
Heat olive oil in a skillet, over medium heat. Cook onions and garlic until translucent. Add tomatoes and cook until everything is slightly bubbly and all warmed. Add basil and give it a few quick tosses.

Remove your bruschetta from the heat and serve it warm with a sliced baguette. I have also tried small slices of soft bread, toasted in a buttery skillet. That is even more yum! You could also top with shaved Parmesan.

Okay, my mouth is watering just thinking about it! I have also seen/tasted bruschetta with capers, cheese, or even pesto! PLEASE let me know what your divine bruschetta experiences have included! What are some other toasty appetizers you've served?

Be well,
M

squi.

It's the most wonderful time of the year! Yeah, that's right. I said it. Fall is the most wonderful time of the year. I love Christmas, believe me, but autumn is where it's at.

First of all, kudos to our grocery store for this little gem:

Secondly, squi. You may not know what I'm referencing here, but that's only because it is nonsense! My husband has this habit of pluralizing words in ridiculous ways. Squi is what you've got when you have more than one squash. :)

Squash is a favorite of mine, in all forms, so we talk about it often. I'm still working on him to love it like I do, but in the mean time, let me share one of my favorites. I eat this all fall/winter. It's so much yum.

Sweet Acorn Squash:

Ingredients:
- 1 acorn squash, halved
- As much butter and brown sugar as your little heart desires

Directions:
Use a fork to poke holes in the crevices around your acorn squash. Heat your oven to 400 and cook the holy squash (directly on the rack) for about 20 minutes. Check for tenderness. If the squash still feels hard, continue to rotate and cook it in 10-minute increments. Eventually, you can remove it from the oven in nothing but your oven mitted hands, cut that sucker in half, spoon out the seeds, and fill it with butter and brown sugar. Enjoy!

There are so many different ways to cook squash, but I think everyone can agree that they are HARD and it's best to cook them at least a little before trying to remove the skin and prepare it.

Let me know what tidbits you have learned about cooking squi!

Be well,
M

annie, part deux

I have been so busy, I haven't had much time to cook lately! So, for your viewing pleasure, here some various examples of what Annie does all day...

Be well,

M

platinum rule.

I want to share a story that isn't about cooking or family, but it begins in a grocery store, so it's related. :)

Last evening, I had just a random assortment of errands to run, so I began at Aldi. If you don't shop there, you should really check it out. Not everything is stellar, but there are some pretty great deals and often things you can't find anywhere else. We buy K-cups there (believe me, I know all the reasons not to use K-cups, but they're so dad-gum convenient...and we all have faults) because they are super affordable and often organic/fair trade. Score one for Aldi! Also, that place allows me to practice so many small acts of kindness. Most of the time, if I get a cart, I leave the quarter in it for the next guy. It only costs me a quarter and maybe I can make someone's day! Score two for Aldi!

Sidebar: if you don't know what I'm talking about with the cart deal, check this: https://www.aldi.us/en/customer-service/faqs/about-aldi/

Yesterday, I was behind a woman who was 79 cents short and I happen to have an abundance of change all the time (thanks to my husband's "Stuff from Dru's pockets" jar on the dryer), so I just handed the clerk 79 cents. The mother with her young son was so appreciative that I couldn't help but smile as I checked out, made my way to the car, and even into the parking lot of the big-box-store-which-shall-remain-nameless.

At my next stop, I was tasked with finding an inexpensive printer which would simply print for us. As I'm perusing the el chipo models, a very kind man stopped me to say "If I do one nice thing today, I'm telling you not to buy that printer." He proceeded to share the story of what brought him to Wal...I mean this store...simply trying to return a broken printer to no avail.

The point is, no matter how long it takes, I do believe that doing good will give good in  your life. This example was just too karma not to share. I don't mean to dote on my own experiences or soapbox up to make a point. It just gives me joy to know the simple pleasure of sharing and kindness.

Let me know what cool stuff you've shared with others!

Be well,
M

i'm not sick.

I'm really not sick. But we'll get into that. First, let's talk about the fact that it IS September, which means it is socially acceptable to pumpkin-spice everything! I did purchase my first perfect farmers market pumpkin last month, but now, I can bring all the decor upstairs and go crazy! Fall is the best.

So, I'm in this musical and everyone in the cast is getting sick. I'm still in the clear, but what I can be doing to continue to protect myself?

Step 1: Call husband - evidence below

Seriously, though, I always think food first. And tea. I believe that putting good into your body all the time will help stave off illness and make your immune system stronger. Sometimes, however, there are special combinations or even medications/supplements that can help.

What do you do keep the germs at bay? Please share!

Be well,
M