justthefood.com...the blog: SICK STEW

Sunday, January 27, 2008

SICK STEW

I am sick. I have been sick for over a week now. I wanted something warm and cozy, but not hard to make. I had a lot of leftovers and other foodstuffs that needed to be used up so I threw together, what I call, SICK STEW. It has also been known as "Kitchen Sink" soup. Basically you just throw a bunch of stuff in a pot and let it simmer for a few hours.

Mine included:
4 cups of veggie broth
Leftover MexiQuinoa salad
Leftover Lentils
Leftover Seitan Chunks
Wild Rice Blend
1 whole white onion
1 can of white (canellini) beans
1/2 cup of TVP granules
12 oz tomato sauce
2 tbsp minced garlic
Salt and Pepper to taste.
Things I would have liked to add but didn't have on hand:
Chopped celery
Chopped potatoes

It made a BUTTLOAD. Enough to last me all week, for lunch and dinner!

5 comments:

Anonymous said...: Mmm. That looks good. I'm a huge fan of leftovers. Saves time, and you get to enjoy things again without all the effort. =); January 28, 2008 at 7:13 PM
julie hasson said...: I hope you feel better soon Joni! Your soup looks great, and like just the thing to make you feel better.

Julie; January 28, 2008 at 8:52 PM
VeggieGirl said...: get well soon, Joni!! keep making and consuming that delicious-looking sick stew!! :0); January 31, 2008 at 1:11 PM
Melisser; the Urban Housewife said...: Aww, I hope you feel better soon!; January 31, 2008 at 1:38 PM
textual bulldog said...: Yum, I love stew and I love recipes that make for lots o' leftovers. Hope you're feeling better! :); February 2, 2008 at 9:25 PM

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2012 Copyright/Permissions/Disclaimers

All recipes written by me, Joni Marie Newman, unless otherwise noted. Please feel free to refer to or link back to any of my recipes, but please ask for permission, and remember to give credit when reprinting recipes in their entirety. I do provide links to affiliate programs (such as Amazon) in which I receive a small commission for items purchased. I do not provide paid reviews. All reviews done on products or books are of my own unsolicited opinion. On occasion I may receive a book or product to review. I will note when this is the case, but rest assured, it will not affect the authenticity of my review. Thanks!--Joni

secret animal derived ingredients to avoid

Albumin,
Anchovies (often found in dressings and sauces),
Shortening (can be animal or plant),
Calcium Stearate,
Carmine,
Cochineal,
Capric Acid,
Casein,
Clarifying Agent, aka fining agent,
Diglycerides (can be animal or plant),
Disodium inosinate (can be animal or plant),
Emulsifiers, aka surfactants, wetting agents, surface acting agents (can be animal or plant) ,
Flavor Enhancers such as disodium guanylate, MSG (can be animal or plant) ,
Folic Acid (can be animal or plant) ,
Gelatin,
Glycerides, mono-,di-, and tri- (can be animal or plant),
Glycerols or Glycerine (can be animal or plant) ,
Isinglass (except Japanese isinglass which is made from agar),
Lactose/Lactic Acid, (only if it's synthetic lactonitrile is it vegan),
Lanolin,
Lard,
Lecithin (can be animal or plant) commercially this is mostly made from soybeans, although it can be made from egg yolks,
Magnesium Stearate (can be animal or plant),
Monoglycerides (can be animal or plant),
Myristic Acid or Tetradecanoic Acid (can be animal or plant),
Natural Flavorings (can be animal or plant),
Oleic or Oleinic Acid,
Palmitic Acid (can be animal or plant) ,
Pancreatin,
Pepsin,
Propolis,
Rennet ,
Royal Jelly,
Sodium Stearoyl Lactylate (can be animal or plant),
Stearic Acid or Octadecanoic Acid ,
Suet,
Tallow (Found in many WAX PAPERS, but not Reynold's),
Vitamin A (can be animal or plant) ,
Vitamin A2 (can be animal or plant),
Vitamin D (can be animal or plant),
Whey

cooking equivalents

Cooking Measurement Equivalents
1 tablespoon (tbsp) =3 teaspoons (tsp)
1/16 cup =1 tablespoon
1/8 cup =2 tablespoons
1/6 cup =2 tablespoons + 2 teaspoons
1/4 cup =4 tablespoons
1/3 cup =5 tablespoons + 1 teaspoon
3/8 cup =6 tablespoons
1/2 cup =8 tablespoons
2/3 cup =10 tablespoons + 2 teaspoons
3/4 cup =12 tablespoons
1 cup =48 teaspoons1 cup =16 tablespoons

8 fluid ounces (fl oz) =1 cup
1 pint (pt) =2 cups
1 quart (qt) =2 pints
4 cups =1 quart
1 gallon (gal) =4 quarts
16 ounces (oz) =1 pound (lb)
1 milliliter (ml) =1 cubic centimeter (cc)
1 inch (in) =2.54 centimeters

U.S.–Metric Cooking Conversions U.S. to Metric
1/5 teaspoon=1 milliliter
1 teaspoon=5 ml
1 tablespoon=15 ml
1 fluid oz=30 ml
1/5 cup=47 ml
1 cup=237 ml
2 cups (1 pint)=473 ml
4 cups (1 quart)=.95 liter
4 quarts (1 gal.)=3.8 liters

Weight
1 oz=28 grams
1 pound=454 grams

Metric to U.S. Capacity
1 milliliter=1/5 teaspoon
5 ml=1 teaspoon
15 ml=1 tablespoon
100 ml=3.4 fluid oz
240 ml=1 cup
1 liter=34 fluid oz= 4.2 cups= 2.1 pints= 1.06 quarts= 0.26 gallon

Weight
1 gram=.035 ounce
100 grams=3.5 ounces
500 grams=1.10 pounds
1 kilogram=2.205 pounds= 35 ounces

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Sunday, January 27, 2008

SICK STEW

5 comments:

2012 Copyright/Permissions/Disclaimers