The blogging community is really a wonderful place. With only 3 weeks before our 5 week long trip in Nepal, I realised that I needed to sort something out for my blog. Heather is wonderful and jumped at the opportunity to share an Autumnal Recipe from where it is currently Summer. I look forward to sharing other guest posts and scheduled posts throughout my time away.
Hi! Heather from Tea with Me here, in the Pacific Northwest it’s been a cold wet month, our spring isn’t ready to let go yet. I’ve been making warm soups and stew often, keeping our bellies content and warm. When Clare asked for guest posts I leapt at the chance to share. This is a dish I make to use up vegetables starting to go in the fridge and it’s so easy to make that I hesitate to even call this a “recipe” it’s more of a guideline, an idea if you will.
It’s brilliant in its versatility for any season – fall squashes and hearty winter greens or first season zucchinis and beans; really any vegetable works well. I’ve added red kuri squash and taken out the mashed yams underneath. I’ve added hearty kale instead of spinach and added celery and aubergines before. The amounts vary from time to time as everything is loosely eyed as it goes in. For example, normally I add a can of diced tomatoes and when I went to make and photograph for Clare, surprise, I didn’t have any; so in popped a small can of tomato sauce. It’s always a surprise on how things are going to taste with each pot.
The whole idea of this guideline is to use up any vegetables starting to go, so cut off those brown or soggy spots, use whatever you want and make a vegetable stew for your family. Perfect for those extra vegetables from the garden. Serve alongside with mashed yams and a poached egg on top for a hearty meal.
I serve in a bowl with mashed yams and a poached egg on top. Enjoy!
How do you use up those vegetables that are on the verge of going bad?
Please click here to take survey to help me learn more about you!
- 1 cup cauliflower florets
- 1 cup cubed zucchini
- ¾ cup broccoli florets
- ¾ cup cubed yellow pepper
- ½ cup chopped cooked frozen spinach
- 1 213ml can of tomato sauce plus 1-2 tbsp of water (or use a large can of diced tomatoes)
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1-2 tbsp dried basil
- 1-2 tbsp dried oregano
- Optional – poached egg and mashed yams
- I find chopping vegetables relaxing, am I the only one? So take time and chop everything at once, adding it to a medium size pot when you’re done. Add in your herbs and mix together; cooking on medium until things start to bubble before turning it down to low. Simmer until vegetables are cooked or if you’re like me, you accidently forget about them and they’ve been simmering away for an hour. Try not to do that though unless there’s enough water to simmer and not burn the vegetables.