Happy New Year! We hope you all enjoyed the holiday season and are enjoying a fabulous start to the New Year. Since our area is under an uncharacteristic deep freeze, we thought it fitting to bring you this warming stew recipe to enjoy during these colder months. We also have some fun planned for a future post, so make sure to keep reading to find out how you can play along!
Now this particular recipe is also for our dear friend Sally at Bewitching Kitchen who mentioned she loves chickpeas. Sally has followed our blog for nearly three years now and was our first non-family/friend commenter. So since she holds a special place in our hearts, I’m going to do a little bragging on her behalf. Check out this post to get a glimpse into why we love Sally and why her blog is on our list of faves. Congrats Sally!
Someone spied a bird out the window!
Now, this recipe for Amazon Bean and Squash Stew (adapted from Eating Well) is also one of our faves because it’s very filling, flavorful and it’s vegan. I haven’t shared this on the blog yet, but last September, Mike and I undertook a three-week vegan cleanse. The results were fabulous – we slept better, felt better and found a ton of ways to get creative with beans, lentils, nuts, spices and all sorts of foods that were relatively new to us. As a result, we’ve completely altered our eating habits and lifestyle (in fact Mike has lost 45 pounds and is the healthiest he’s been since I’ve known him!). While we’re not vegan 100% of the time, we do eat vegan more often than not. Now that’s not to say we would turn down a fabulous seafood dinner, bacon jam, a good piece of meat, or a delicious dessert, but on an average day we’re choosing plants. In other words, there’s no hardcore rules and the blog will still feature a mixture of international recipes of all types, but this particular stew is one we can enjoy any day of the week.
So the stew starts out simple enough – roast the squash with a bit of olive oil and sea salt. We’ve used an assortment of winter squash including buttercup and acorn, and they’ve all worked well. We also typically roast the squash on the weekend, store it and whip the stew up on a weeknight. When you’re ready to make the stew, heat the olive oil, drop in some garlic (Sally – you can omit the garlic), carrots and diced onion, and saute until the veggies are tender.
Next we add a bit of veggie stock and water, the roasted squash, a tomato and a boat load of seasonings including salt, pepper, red pepper, turmeric, oregano and cumin. We bring the stew to a boil, then reduce to a simmer and cook for about 20 minutes. Next we transfer batches of the stew to the blender to puree and then return it to the pot.
Finally we add cooked wild rice, fresh spinach and chickpeas to the pot, mix it together and cook it for another 10 minutes, or until the spinach wilts and the beans are heated through.
We serve the stew with tortilla chips and lime wedges. It makes enough for dinner for four with leftovers (or two servings each if like Mr. N you want seconds). The stew is hearty and flavorful.
It’s a 4 spoon dish for Mr. N and I, 3 spoons for Mike and 2 spoons for Miss A. It isn’t her favorite dish in the world, but she will eat her share – especially if the chips are involved. In fact, we’ll all eat our share and have on several occasions now.
Print this recipe: Amazon Squash and Bean Stew
Okay, now for a little fun. This month is our three-year blogging anniversary. While we don’t post as often as we did in year one or two, we’re still making many new international dishes and exploring different cultures. It’s an adventure we all love for the food we get to try, the time together in the kitchen and for all the friends we’ve made. So, like last year, we’re going to have our annual Chopped Challenge to celebrate. For those of you that aren’t familiar with our Chopped Challenge, you can find year one here and two here. We’ve had several successful recipes – some have even stuck around. You can see all the results on our recipes page.
So how does this work? Well, we ask for mystery basket ingredients from twelve readers which are then put up to vote in a blog poll. Our readers vote on a basket for three categories – appetizer, main course and dessert. The baskets with the most votes in each category will be our mystery ingredients. Then on Super Bowl Sunday (February 2, 2014), Mike and I go head-to-head in an all day cooking challenge. The kids serve as both sous chefs and judges, a task they take very seriously.
This year we’ve asked our top six commenters and five new commenters to provide us with basket ingredients. Now,that leaves one opening and we’d like to make this open by special invitation. We know there are many silent blog readers and occasional commenters out there, and we want to make sure you’re included as well. So, if you would like to name ingredients for an appetizer basket we’d love to include your choices in the poll. Just shoot us an email at firstname.lastname@example.org or leave a comment with four ingredients to include in our appetizer basket poll. They can be as wild or as traditional as you want to be, as long as they can be relatively easy to source. All ingredients received by 1/15/14 will be put into a draw and one participant will be selected.
We look forward to your submissions and are excited for a new challenge. Albeit not so excited about the mess that always results. 😉
Happy New Year all! Stay tuned for the upcoming interactive blogging fun. We’ll put our ingredient baskets up to vote sometime after the 17th of this month, after which our challenge lies in your hands! Until then, enjoy the stew and stay warm. Cheers!