Guest guest Posted August 26, 2007 Report Share Posted August 26, 2007 Here is what I made for dinner last night Summer Stew With Vegetbles From Linda's Kitchen by Linda McCartney 1 large Onion,. sliced 1 large clove garlic sliced 2 TBS olive oil 6 ounces young carrots sliced (1-1/2 cups) 6 ounces new potatoes washed and diced (about 1 -1/4 cups) 6 ounces Cauliflower florets (about 2 cups) 2 cups broccoli 1/2 lbs baby zucchini sliced (about 2 cups) 2-1/2 cups vegetable stock 2 TBS flour mixed with 3 TBS water 1 can (16oz) crushed tomatoes with juice 3-4 TBS fresh chopped parsley, tarragon, rosemary salt and pepper In large pan, soften onion and garlic in the olive oil, covered over low heat. Then add the prepared vegetables and brown 5-6 minutes, stirring. Gradually add the stock, stirring and bring to a boil, them add the four and water mixture. Add the tomatoes with there juice and stir well. Add the herbs plus any spices that you choose. Season to taste. Turn heat right down and cover pan tightly. Simmer gently for about 25 minutes, stirring occasionally. I stir fried up some Morning Star Meal starter and added separately to my bowl my husband does not eat vegetarian. I also cut up a nice thick slice of tomato basil bread I bought from Panera bread and put this in the bottom of my bow. It was delicious Gayle ************************************** Get a sneak peek of the all-new AOL at http://discover.aol.com/memed/aolcom30tour Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 28, 2007 Report Share Posted August 28, 2007 That sounds really awesome. I love Linda's cookbooks, but I have not tried this recipe before. I will have to give it a go soon. Thanks. ~ PT ~ , glpveg4life wrote: > > Here is what I made for dinner last night > > Summer Stew With Vegetbles > From Linda's Kitchen > by Linda McCartney > > 1 large Onion,. sliced > 1 large clove garlic sliced > 2 TBS olive oil > 6 ounces young carrots sliced (1-1/2 cups) > 6 ounces new potatoes washed and diced (about 1 -1/4 cups) > 6 ounces Cauliflower florets (about 2 cups) > 2 cups broccoli > 1/2 lbs baby zucchini sliced (about 2 cups) > 2-1/2 cups vegetable stock > 2 TBS flour mixed with 3 TBS water > 1 can (16oz) crushed tomatoes with juice > 3-4 TBS fresh chopped parsley, tarragon, rosemary > salt and pepper > > > In large pan, soften onion and garlic in the olive oil, covered over low > heat. Then add the prepared vegetables and brown 5-6 minutes, stirring. > Gradually add the stock, stirring and bring to a boil, them add the four and > water mixture. Add the tomatoes with there juice and stir well. Add the herbs > plus any spices that you choose. Season to taste. Turn heat right down and > cover pan tightly. Simmer gently for about 25 minutes, stirring occasionally. > > I stir fried up some Morning Star Meal starter and added separately to my > bowl my husband does not eat vegetarian. > > I also cut up a nice thick slice of tomato basil bread I bought from Panera > bread and put this in the bottom of my bow. > > It was delicious > > Gayle > > > > > > ************************************** Get a sneak peek of the all-new AOL at > http://discover.aol.com/memed/aolcom30tour > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 28, 2007 Report Share Posted August 28, 2007 HI PT: My husband and I really enjoyed it. My daughter does not like soup or stew so she barely touched it, not a problem left more for me to have for lunch this week. Gayle ************************************** Get a sneak peek of the all-new AOL at http://discover.aol.com/memed/aolcom30tour Quote Link to comment Share on other sites More sharing options...
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