About Me

My photo


Change. I've learned to embrace it, ride it out til the end. Sometimes I'm kicking and screaming, other times weeping with my eyes clinched tight. Once in awhile I ride like a dog in a car, head out the window snorting what life has to offer. Mother to young adult children, a marriage of thirty years, and a desert to mountain to valley waltz with God have shaped me into someone I never imagined I'd be. Life is short and I want to live it. Tears, sighs, laughter and change. Every morsel granted to me. Scrambled, shaken or stirred.

Thursday, February 27, 2014

Scraps and Snippets ~ Roasted Veggie Stew



 I had some cauliflower puree on hand, a bunch of green onions thinking about going to the bad place, two stems of fresh rosemary and some not so prime potatoes = dinner inspiration. 
Roasted Vegetable Stew

5 - 6 potatoes, chopped
2-3 carrots, chopped
2 stalks celery, diced
1 med onion diced (or green onion bulb ends - 1 whole bunch) 
2 stems of fresh rosemary 
3/4 cup of red lentils (uncooked)
1 1/2 cup cauliflower puree (steamed cauliflower, garlic, salt and lemon juice see recipe here...)
5 cups of vegetable broth
Splash a bit of garlic infused grape seed oil or oil of choice in a 9 x 11, 10 in round, or 9 x 13, preheat oven to 425-450. Dump the chopped vegetables into the pan, stir well, shake a bit of sea salt over the batch. Roast for 35 - 45 minutes stirring a few times.  During the last 15 minutes place the rosemary stems on top of the dish.
Place veggie broth, cauliflower puree in a large saucepan. Mix well, Remove veggies from oven and remove the rosemary stems and discard them. Add roasted veggies (I had a few left over that I'm going to use in another dish) and lentils to the broth and puree. Simmer approximately half an hour. 

No comments: