Tuesday, August 25, 2009
Summertime Stew and Pretty Tomatoes
I was inspired to make this crockpot stew from this recipe on the Year of Slow Cooking Blog.
I changed things up a bit though, and made sure I chopped all my vegetables the night before. All I had to do was throw everything in the crockpot and then came home to a very tasty, super healthy dinner!
Summertime Crockpot Stew
2 summer squash, sliced into thin slices
2 Zucchini, or one gigantic one like I had, sliced thinly
2 ears of corn, kernels sliced from the cob
1/2 C - 3/4 C black beans, drained and rinsed
1 medium yellow onion, chopped fine
3 good size garlic cloves, minced or pressed, or whatever suits your fancy
A couple handfuls of cherry tomatoes, whole
1 tsp or so of dried basil
1 tsp or so of dried oregano
1/3 C of dried lentils
1 C water
4.5 C of broth, veggie or chicken
1 C prepared spaghetti sauce, I had tomato basil from Trader Joes
A decent amount, maybe 1/3 the package? of spirally, curly pasta, cooked to package directions, added just before serving
Put all your ingredients together, stir it up, and cook on low for 8-10 hours. Add your pasta. Viola! Dinner.
This was a great veggie, almost all local meal as well. After reading The Omnivore's Dilemma as well as Animal, Vegetable, Miracle (thanks Em!), I've made the decision that I'm going to try my darnedest to keep our kitchen free of CAFO raised meat. I by no means intend to go vegetarian on anyone, I love steak, really I do, but I've joined the locavore bandwagon, and there's no turning back. I'll keep you posted on how well this works out for us as I've got Alex on board with me as well. I'm not saying I'm going to be all picky at other people's houses or restaurants, mostly I just intend on keeping our kitchen full of things that make sense to me, and I can deal with where they came from.
(Mom, you can stop rolling your eyes at your idealist daughter now. )
And, just for your viewing pleasure, some very lovely heirloom tomatoes!