Yesterday's dinner: Winter stew

[Guest guest]

Winter Stew (slow-cooker)

 

Use more or less of any of the veggies -- I used what I had

 

1 tablespoon oil or water for sauteeing

1 onion, chopped

5 small yukon gold potatoes, halved (peeled or unpeeled, as you like)

1 small sweet potato, peeled and quartered

1 carrot, peeled and cut into large chunks

8 oz. seitan, cut in chunks (tempeh would probably work, too, or TVP strips)

3 cloves garlic, minced

1 cup V-8 or tomato juice

1 tablespoon fresh grated ginger

1 cup water

1 teaspoon salt

 

Saute onion in water or oil until translucent. Add garlic and sautee a

minute more. Add the remainder and cook in the slow-cooker on medium for

5-6 hours, or on low 10 hours or so. If necessary, thicken soup with a

cornstarch/water mixture.

 

Serene

[Guest guest]

Sounds good. I find instant mashed potato flakes are also a wonder for

thickening soups/stews.

 

serene <serene-lists wrote: Winter Stew (slow-cooker)

 

Use more or less of any of the veggies -- I used what I had

 

1 tablespoon oil or water for sauteeing

1 onion, chopped

5 small yukon gold potatoes, halved (peeled or unpeeled, as you like)

1 small sweet potato, peeled and quartered

1 carrot, peeled and cut into large chunks

8 oz. seitan, cut in chunks (tempeh would probably work, too, or TVP strips)

3 cloves garlic, minced

1 cup V-8 or tomato juice

1 tablespoon fresh grated ginger

1 cup water

1 teaspoon salt

 

Saute onion in water or oil until translucent. Add garlic and sautee a

minute more. Add the remainder and cook in the slow-cooker on medium for

5-6 hours, or on low 10 hours or so. If necessary, thicken soup with a

cornstarch/water mixture.

 

Serene

 

 

 

 

 

 

Everyone is raving about the all-new Mail.

 

 

[Guest guest]

Diana wrote:

> Sounds good. I find instant mashed potato flakes are also a

> wonder for thickening soups/stews.

 

I've heard that, but I've never bought them in my life. It just never

occurs to me.

 

serene

[Guest guest]

another good addition is oatmeal if you plan to whir it with a

blender.. or oat flour... really, any flour can be used to thicken a

soup.

=)

jenni

 

On Nov 2, 2006, at 10:14 AM, serene wrote:

 

> Diana wrote:

> > Sounds good. I find instant mashed potato flakes are also a

> > wonder for thickening soups/stews.

>

> I've heard that, but I've never bought them in my life. It just never

> occurs to me.

>

> serene

>

>

 

Jenni

www.little-tomato.com

 

 

 

 

 

 

[Guest guest]

Instant rice works well too.

 

 

 

 

 

 

, serene <serene-

lists wrote:

>

> Diana wrote:

> > Sounds good. I find instant mashed potato flakes are also a

> > wonder for thickening soups/stews.

>

> I've heard that, but I've never bought them in my life. It just

never

> occurs to me.

>

> serene

>

[Guest guest]

Instant rice works well too.

 

 

 

 

 

 

, serene <serene-

lists wrote:

>

> Diana wrote:

> > Sounds good. I find instant mashed potato flakes are also a

> > wonder for thickening soups/stews.

>

> I've heard that, but I've never bought them in my life. It just

never

> occurs to me.

>

> serene

>

[Guest guest]

Oh, interesting. I didn't realize instant rice softened that quickly. I

discovered the mashed potatoes flakes as thickener one day when I made a stew

that turned out more like a soup. I had the box of potatoes sitting in my

cupboard forever and figured I'd use them for something. It's very hard to find

them without preservatives though. Only drawback.

 

Di

 

lflno1 <lflno1 wrote:

Instant rice works well too.

 

, serene <serene-

lists wrote:

>

> Diana wrote:

> > Sounds good. I find instant mashed potato flakes are also a

> > wonder for thickening soups/stews.

>

> I've heard that, but I've never bought them in my life. It just

never

> occurs to me.

>

> serene

>

 

 

 

 

 

 

 

Everyone is raving about the all-new Mail beta.