Monday, April 18, 2011

Stew, and More Stew

To incorporate a lot of bone broth into my diet, I've been making stew. LOTS of stew. I can't quite stomach drinking the broth straight, so in order to get it in me and keep it there, it must have a few veggies, meat, and spices.
This Italian Wedding stew was a hit with Micah - I made mini meatballs w/ only onions and italian seasoning mixed in, and added those to a soup base of 1/2 broth, 1/2 tomato paste and water. The last of our summer squash from last year's garden was a yummy addition.

Today I made some brussels sprout chicken stew...all of my soups and stews develop as I'm making them - I decide what meat I want, then go from there, matching veggies and seasonings (*sniffff* this smells like it would taste good *sprinkle, sprinkle*). I wasn't crazy about this one, but more because I used the leftover onions and carrots from the pot of beef broth I made...and they were devoid of flavor.

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