Chicken noodle soup. It has turned cold here and it seems appropriate. Veggies from Sprouts Farmers Market fill the bill. Boneless, skinless chicken breast and some noodles make it a great dish. Oh, and some fresh bread I baked today.
[Reply]

Agreed on canned. I'm a little flummoxed why one would choose canned veg for a slow cooked meal anyway. Baby red or gold potatoes would require only a quick rinse, and a bag of baby carrots are ready to go. Both would improve any stew substantially over canned equivalents.
[Reply]

this has got me thinking. the in-laws gave us a silverside from a raffle win. i think i may do mashed veggies tonight to go with. potatoes, carrot, broccoli, pumpkin and celery all boiled and mashed with butter, sour cream, and shredded cheese. milk, salt and pepper. :-)
[Reply]

There are three veggies that are canned with very good results. Corn, beans (nearly all kinds) and tomatoes. Whole San Marzano tomatoes in a can will fulfill your every tomato need.
[Reply]

While I completely agree about canned veggies, gblowfish was clearly going for a "budget gourmet" cheap and easy thing with that dish

One good thing that might happen with canned veggies in a long time cook, is that they will basically dissolve and become part of the gravy if cooked long enough
[Reply]

don't get me wrong, i understood the budget angle. i used to do it all the time too :-)
[Reply]

Beans and tomatoes, absolutely. IMO, the rest are better frozen if fresh isn't an option.
[Reply]

I went a little more healthy tonight, had some fish I needed to use before it got freezer burnt. Baked fish, whole grain brown rice and broccoli.



.
[Reply]

ALDI season fries, better than any name brand and they bake up perfect.
[Reply]

I would swear they were fried. Are they sprayed with any oil? :-)
[Reply]

No, I just turn them several times while baking.
[Reply]

I had the potatoes. I've had spaetzle before, not a big fan. Their desserts looked great, but I was too full.
[Reply]

I understand this sentiment, but I had the veggies in the cupboard and wanted to use them up. I've made other stews that use gold potatoes sliced, and fresh mushrooms, but I had all the ingredients ready to go. It turned out fine. And yes, if you over cook it, the veggies can turn to mush. Also, I add just a little corn starch at the end to tighten it up just a bit. It was very tasty, hit the spot.

Oh, sometimes if you want the stew to have some spicy kick, I add mexican pickled carrots. They're wonderful, but a little dab will do ya.
[Reply]

Clearing the cupboard is totally understandable. :-)

And one of my great joys is life is mushy carrots from a pot roast.
[Reply]

Heh, I was watching basketball with Mrs. Blowfish, and just wanted to eat dinner. Sorry bout that.
[Reply]