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Friday, November 18, 2011

Elle's Kitchen: Recession Stew

Making the Best with What You Have

Even in the best of times, I have never
been a wasteful person.  Perhaps this is
due to the fact that I was raised by parents
who were children during the Great Depression
and lived through rationing during a World  War. 
In these troubled economic times all over the
world, we could all do with some economizing.

It got very cold here yesterday and Mr. Wonderful
and I were outside in the whipping wind when he
asked, "whats for dinner?"  I said I was just thinking
of that and I think I'm going to make something up
but I promise it will be warm and nourishing.

A few nights earlier we had made roasted vegetables.
An acorn squash, a parsnip, a fennel bulb and carrots
mixed with some fresh sage, olive oil and salt & pepper,
all diced and roasted until tender ~ those leftovers were
my starting point for Recession Stew.

I sauted a diced onion in some olive oil until tender,
added 2 cloves of minced garlic and the leftover roasted
vegetables.  Then added a large can of chicken stock,
2 cans of great northern beans, and some very small
pasta called Eperlevel which I think is Slovak since I
bought it in a grocery store in Brataslava but any very
small soup pasta would work.  I threw in a stalk of
fresh sage in a salute to the season and let it heat
slowly, stirring occasionally.  If I do say so myself,
it was delicious ~ especially since it was such a cold
evening and we were chilled from being outside.


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