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.

Enjoy!