Christmas in July lunch. It went very nicely into a stew along with some pumpkin and parsnip that never saw the inside of the roasting tin. I made the stew during the day and it stood me in good stead on a crazy day in a busy week just when I was trying to get over the school holidays.
After making the stew, I got into the car to take Sylvia to swimming I found the battery was flat and then when I got to swimming we found that her lesson had been changed without notification. Thank goodness that the swimming coordinator was really helpful and we had a delicious stew waiting at home that night.
Minion fever, Sylvia was excited to see the new Despicable Me 3 movie. She was so excited that Mr Cuddles was dressed as a Minion. I thought that the movie wasn't as good as some of the previous Minions movies but was still fun. Sylvia loved it and even was tempted to get the Minions happy meal from MacDonalds. Her dad ate the burger and she had the 3 potato Minions. I was shocked to see how few she got and you just don't want to see the ingredients list.
these dumplings but lacked the energy. The stew went very well with brown rice.
I am sending this stew to Meat Free Mondays.
More winter stews at Green Gourmet Giraffe.
Bean and beer stew with dumplings (v)
Chickpea, potato and tomato stew (gf, v)
Coconut black-eyed bean stew (gf, v)
Coconut vegie and tofu stew (gf, v)
Honeyed beer and barley stew
Prune and bean casserole (gf, v)
Tempeh vegetable stew with dumplings (gf, v)
Gravy, pumpkin and parsnip stew
An original Green Gourmet Giraffe recipe
1-2 tsp oil
2 large parsnips, diced
1 zucchini, diced
handful of mushrooms, chopped
1 cup thick gravy
1 cup red wine
2 cups water
large wedge of pumpkin, peeled and diced
400g tin black beans, rinsed and drained
400g tin lentils, rinsed and drained
2 tbsp seeded mustard
1 tsp Vegemite
1 tsp red wine vinegar
1-2 tsp salt, or to taste1/4 - 1/2 tsp pepper, or to taste
Cook parnsip in oil in a stockpot until they are softening. Add mushrooms and zucchini for a few minutes until they soften. Mix in remaining ingredients and check seasoning, however remember that the stew will thicken and sweeten once the pumpkin is cooked. Bring to the boil and season about 15-20 minutes until pumpkin is soft. Check seasoning again and serve hot.
NOTES: You could still make this without the gravy but you would need to brown onions, add some extra liquid and seasoning and a bit of flour to thicken the stew. I didn't weigh my pumpkin - I guess it might have been 600-800g before peeling. If you don't have vegemite, you could use other yeast extracts or a stock cube. This stew lasts well for about 5 days in the fridge and can be frozen. It is good served with rice and could be served with dumplings or toast.
On the stereo:
Christmas in the Heart: Bob Dylan
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