Kitchen Sink Roasted Vegetable Stew

I am like many of you who are sheltering in place. When I finally go to the grocery store, I tend to stock up. No, not hoarding, rather purchasing enough food to last for at least two weeks or more. That includes produce, of course. I’ve been buying all the fresh produce that I can (and, fortunately, it seems to be plentiful). Sadly, most produce doesn’t last two weeks. What to do? Well, I wait as long as I can, then I make Kitchen Sink Roasted Vegetable Stew!

The ingredients? Basically whatever is left over in your veggie drawer. Now isn’t that easy? Add some beans or lentils for a protein boost, some kind of grain for fiber, vegetable broth, season to your taste, and voila! You ‘ve got your own Kitchen Sink Roasted Vegetable Stew!

Here’s what I used for my Kitchen Sink Roasted Vegetable Stew:

Most of the vegetables hiding in my refrigerator, including asparagus, sweet peppers, mushrooms, potatoes, carrots and tomatoes, plus onions, garlic, and celery. I went with white beans and Israeli couscous. I also tossed in a teaspoon of turmeric both for its flavor and anti-inflammatory and antioxidant benefits.

Kitchen Sink Roasted Vegetable Stew

You’ve seen the vegetables that I used for my Kitchen Sink Roasted Vegetable Stew, but there are so many choices and it’s easy to mix and match. Other options would be sweet potatoes, zucchini or other squash, eggplant, or just about anything you have on hand. If you have some greens, toss them in too!

5.0 from 1 reviews

Kitchen Sink Roasted Vegetable Stew

 

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Prep time

15 mins

Cook time

20 mins

Total time

35 mins

 

Kitchen Sink Roasted Vegetable Stew Recipe Type : Stew Cuisine: Vegan, Vegetarian Author: Debbie Prep time: 15 mins Cook time: 20 mins Total time: 35 mins Serves: 4-6 servings This is an easy and delicious vegan stew you can make with basically any vegetable you have available.

Author: Debbie

Recipe type: Stew

Cuisine: Vegan, Vegetarian

Serves: 4-6 servings

Ingredients

• About 2-3 cups off assorted vegetables.
• Asparagus
• Baby potatoes, halved
• Sweet peppers, sliced
• Carrots, sliced
• Tomatoes, sliced
• Mushrooms
• 1 lemon
• Olive oil
• ½ onion, chopped
• 4-5 cloves garlic, minced
• 1-2 stalks celery, chopped
• 3 cups vegetable broth
• 1 cups water
• 1 can white beans, drained and rinsed
• ½ cup Israeli couscous or other grain.
• Salt/Pepper to taste
• 1 teaspoon turmeric

Instructions

1. Preheat oven to 350.
2. Lay out veggies on a cookie sheet.
3. Squeeze the juice of a lemon over the veggies. Optional: Drizzle or spray a little olive oil.
4. Roast for 5-7 minutes. Turn over and roast for another 5-7 minutes, until veggies are cooked and lightly browned. Sprinkle with a little salt and pepper. Set aside.
5. When the veggies have cooled slightly cut into bite-sized pieces.
6. While the vegetables are cooking, preheat a tablespoon olive oil in a large pot.
7. Cook the onions, garlic, and celery until soft (about 5 minutes).
8. Add the vegetable broth and water and bring to a boil.
9. Add the beans and the couscous. Reduce the heat to medium. Cook at a low boil for about 5 minutes.
10. Add the roasted vegetables and reduce heat to low.
11. Add the turmeric and salt and pepper to taste.
12. Optional: Add a cup of greens for the last 5 minutes.
13. Simmer for 5-10 more minutes. Add more broth if necessary.

3.5.3251

Sheltering in Place, Week 5

Some days it feels like we’ve been doing this for a lifetime. Others, I feel a little shocked that it’s already been more than a month of staying home (mostly), not working (at my normal job.), and, well not much else. 

We’ve fallen into a routine of sorts. We actually get outside a few times a day. We walk the dogs, then head off for our run or ride. Alan feeds some local feral cats, so that gives us a chance to get in the car and drive a few blocks away to feed them in the afternoon. Same thing later in the evening, when we walk over to feed another colony a block away. Exciting times!

The day is spent with things like household chores, blogging stuff, and, well, lots of Words with Friends. I have been cooking more than usual. We usually eat at home, even in the “old normal” times, but I’ve spent more time actually cooking and relying less on things like veggie burgers. Though I love a Beyond Burger every week or so!

I did have one adventure last week. My wireless router died. I’m pretty sure it was about 10 years old. I was working on a sponsored post that was heavy with photos and everything was moving so slowly it was driving me crazy. Of course, I was blaming my internet provider. It wasn’t until I finally sent off the draft that I discovered that the router was barely working at all!

Well, in my household, a wireless router is definitely an essential item. I played around with it for a while, but it still didn’t work so I knew I needed to replace it. While I’d usually purchase from Amazon, their current policy of sending essential items first probably would have meant a wait of a week or two (I doubt they would have agreed about the essential-ness of a router), so I decided to try Best Buy because they are close to home.

I was delighted to find out that they were offering one-hour curbside pickup! I ordered my router, waited for the email to say the order was ready (which was closer to 15 minutes than an hour), then drove down to Best Buy, let them know I was there by clicking the button in my email. They came out within five minutes, masked and gloved, and deposited my router in the back of my car.  I sanitized it when I got home and we were up and running within an hour or so.  Score!

The highlight of my week was another Zoom call with my blogging girlfriends. It really does feel good to “get together” with the girls from time to time, especially now. 

No links to share this week. The funny ones have become repetitive and many of the links just demonstrate that people are getting tired of shelter in place (well duh, aren’t we all?), and various conspiracy theories and protests from people who think it’s okay to doom the old people just so the younger folks can get outside. You can probably guess on which side of this argument I fall on, can’t you? I get that we’re in tough times and we need to start getting back to normal, but not at the cost of many lives, young or old.

Here are some of my dogs to make you smile.

This Week’s Workouts

Monday: Total Body Strength Workout

Tuesday: 4 miles. We got a late start and it was quite hot (or at least hotter than we’ve been used to), so we cut it short.

Wednesday: 6.2 miles on the trails. Core and Pre-hab work

Thursday: 4.3 miles on the trails. 

Friday: Total Body Strength Workout

Saturday: 10 miles

Sunday: 5.2 miles on the trails.

Total miles: 29.7, which is the most weekly mileage in a while. I actually started Saturday’s run aiming for eight miles, then pushed it to 10, so I was happy about that. 

Most of my mileage has been on the trails, at an easy pace (though sometimes hard because, well, trails). I’m starting to feel the need to add a little tempo or hill work to the (non) plan. Maybe it’s time to jump on the virtual race bandwagon! Any suggestions?

Once again, thank you to all the front line workers, especially the health care workers who are putting their lives on the line to help us get through this crisis. 

Weekly Linkups

My weekly linkups! Please stop by and check out all of the great recipes, workouts, and information that all these awesome bloggers share every week!

Meatless Monday with Sarah and Deborah
Inspire Me Monday with Janet
Tuesday Topics with Kim and Zenaida
The Runners’ Roundup with Rachel , Deborah, Lisa, Smitha, Jenn, and Me!
The Weekly Run Down with Deborah and Kim