Posts Tagged ‘vegetable broth’

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Holiday Stuffing

November 21, 2017

I’m not going to lie: I love stuffing out of the box. It’s so easy, and I like how it tastes. This year, however, I decided to try making a simple vegetarian stuffing for a Friendsgiving celebration. We enjoyed every last bite.

20171111 Stuffing

You will need:

  • 12 T unsalted butter, divided
  • 2 large onions, minced
  • 6 stalks of celery, minced (can include the leaves)
  • 2 large apples, peeled, cored and chopped (suggest using a tart apple)
  • 3 T fresh poultry herbs (whatever combination you have on hand; suggest some combo of sage, thyme and rosemary)
  • 3 c unsalted vegetable stock
  • 2 eggs
  • 2 T garlic powder
  • 1/2 t paprika
  • 1/2 t pepper
  • 1/4 t salt
  • 16 c stale bread, cubed

Then you will…

  1. Preheat your oven to 350 degrees. Lightly grease a 9×13 baking dish with nonstick cooking spray.
  2. In a large nonstick skillet, melt 8 tablespoons of the butter over medium heat.
  3. Add the onions, celery, apple, and fresh herbs. Saute for 5 minutes to allow to soften.
  4. Add the vegetable stock to the skillet and bring to a boil. Remove from heat.
  5. In a small mixing bowl, whisk together the eggs with 2 T garlic powder, paprika, pepper and salt.
  6. In a large mixing bowl, toss the bread with the egg mixture.
  7. Slowly mix in the vegetable stock mixture and toss to ensure even coating on the bread.
  8. Spread the stuffing in the prepared baking dish.
  9. Cut the remaining 4 tablespoons of butter into roughly 16 pieces.
  10. Sprinkle the top of the stuffing with the butter.
  11. Cover loosely with aluminum foil.
  12. Bake for 40 minutes.
  13. Remove the aluminum foil and bake another 20-30 minutes, or until golden.
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Slow Cooker Squash, Lentil and Chickpea Stew

October 30, 2016

This is a hearty fall stew that requires very little prep work. You could allow everything to simmer on the stovetop or toss it into a crockpot while you head out for the day. D said it reminded him of a chili, and it went well with a salad and some crusty bread. It would also be a great dish to prep, pop in the freezer, and save for a busy day.

You will need:

  • 1 T olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 sticks celery, chopped
  • 4 cloves garlic, peeled and minced
  • 1 T garam masala
  • 3 c butternut squash, peeled and chopped
  • 28 oz diced tomatoes with chilies, with their juices
  • 1 qt vegetable broth
  • 1 c red lentils
  • 30 oz chickpeas, drained and rinsed
  • Salt and pepper, to taste

Then you will…

  1. Heat the olive oil in a large skillet over medium heat. (If not using a crockpot, use a large soup pot and then add the rest of the ingredients to the pot throughout the recipe).
  2. Add the onion, carrot, celery and garlic. Saute for 5 minutes or until the onion begins to soften.
  3. Stir in the garam masala and saute until fragrant, about a minute.
  4. Combine along with the remaining ingredients in the crockpot. Cook on LOW for 6-8 hours.

20161003-lentil-stew

 

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