First of all, Happy New Year! Dave and I spent the long weekend in New York City. And the first thing you're probably thinking in response to that might be, You're insane. What about the crowds?
Well, we weren't feeling brave enough to head into Times Square and battle the crowd of nearly one million people who came out to see the ball drop. And we definitely weren't interested in standing out in the bitter cold for hours, either.
We had a great weekend, though, filled with wonderful food and drinks to celebrate not just New Year's Eve, but our 1 year anniversary and my (early) birthday. Surprisingly, it wasn't too hard to get in or out of the city. For a holiday weekend, travel on all accounts went surprisingly smooth.
Sadly, I find myself now feeling ill with what I think might be a cold that was developing all last week in spite of all of my wishing that it wasn't. The rest of this week isn't getting any warmer, either. For my birthday on Saturday, it's going to be a blustery zero degrees and probably colder than that with the windchill, well into the negative single (and maybe double?) digits. Joy.
Days like these call for something hot and comforting to take off the chill. Cannellini beans (white beans), frozen spinach, and a mirepoix of fresh vegetables (onions, carrots, and celery) are always well-stocked in my pantry to make soups and other meals that are always favorites to eat and quickly assembled.
This recipe uses leftover red wine for added depth of flavor. If you don't have any or would prefer not to use it, it's fine to just add extra vegetable or chicken broth. Likewise, a Parmesan cheese rind is nice to add in here, but don't sweat it if you don't have one to spare.
P.S. I'm transitioning all of the recipes over to a new plug-in tool as of today, so this one and others may look different as I'm getting them moved over. Let me know what you think of the new look and functionality.
Posts tagged as “vegetarian stew”
I don't know about you, but as soon as the temperature starts to turn a little colder and I can see the first few leaves start to turn color on the trees—I don't care if it's a hot second after Labor Day, or if the pumpkins aren't ready and the fall solstice hasn't arrived yet (it's September 22nd this year, FYI)—it's my shameless cue to start getting into "fall mode."
Out come the cozy, oversized hoodies and sweaters to wear with jeans; the Halloween decorations start to unearth themselves from boxes in the basement, ready to be hung sometime towards the end of September; and soup or stew gets put back on my dinner menu at least once a week. As a matter of fact, today is perfect fall weather where I am, too; it's currently around 62° F and it may even drop below 50° F tonight. Talk about the perfect weather for baking and soup making.
This Middle Eastern-inspired stew has been one of my favorite vegetarian recipes for a while, probably ever since I started a vegetarian (or pescatarian, mostly) diet in high school. I continued being vegetarian/pescatarian up until about two years ago, when I started incorporating chicken and other lean meats back into my diet. Regardless of your food preferences, though, this is a recipe that I have found both meat eaters and veggies enjoy all the same.
