Well Happy New Year, friends!
Here we are, 2019 – resolutions in full swing. We’ve got a fresh start and endless possibilities!
I’m still in Ohio! But not for long! Tomorrow morning, I’m headed to Indiana for a conference!
So last night was kind of fun. It was New Year’s Day, and my family was having a pretty lay-low day. I’m not going to say that it’s because we partied a little too hard, on New Year’s Eve, but I’m not going to not say that we weren’t particularly tired from the night before.
Regardless, that day consisted of lounge wear, Hallmark movies, and zero activities that involved either physical or mental exertion. We did go to mass at noon, but after that, we quickly traded our dress pants for sweat pants. #NoRegrets
So, that afternoon, between the Rose Bowl and our second Hallmark movie, I decided to have a little fun in the kitchen and come up with something creative, cozy and delicious for supper!
And just what did I create?
French Onion Stew!
The rich flavors of French Onion soup, bulked up with hearty vegetables and rotisserie turkey!
And though I personally did not partake in it, because it’s not vegan, my family raved about it, saying it was one of the best things I’ve ever made! They each had 2+ bowls, and absolutely polished it off!
Next time I’ll have to make a bigger batch!
Plus, it’s Gluten Free, Paleo, and has a vegetarian option!
Here’s What You Need: (Serves 4-6)
4 large carrots, chopped
1 shallot, diced
4 garlic cloves, minced
handful of green beans, trimmed and chopped
6 asparagus stalks, tough ends trimmed off, and chopped
1/3 head of cauliflower, chopped
1/2 bag of frozen mixed vegetables
1 can french onion soup
2 cups low sodium chicken broth (or vegetable broth)
1 rotisserie turkey breast, shredded or chopped (vegetarian option: omit and sub 2 cans of beans, drained and rinsed – either black, kidney, butter, pinto, chickpeas, etc.)
1 cup shredded or grated parmesan cheese
1/4 cup olive oil
1 Tbsp dried oregano
1 Tbsp died basil
1 Tbsp sage
1/8 tsp cayenne pepper
1 Tbsp thyme
1 tsp salt
1 tsp black pepper
large stock pot
Good chef’s knife (This is the one I use and love)
In a large stock pot, heat 1/4 cup olive oil over medium-high heat.
Add carrots, and stir with a sprinkle of salt and pepper. Cook for 4 minutes. Then, add the shallot and garlic. Cook for another three minutes. Next, add the green beans, asparagus and cauliflower, and stir to combine.
Next, add your spices. Stir to coat, and cook for another 3 minutes, until they begin to soften and become tender.
Stir in the frozen vegetables. Let them cook for 2 minutes.
Next, stir in the rotisserie turkey meat. (Or beans, if using.) Stir to coat with the spices. Then, add the can of french onion soup. Stir to combine.
Finally, add the chicken broth. Bring to a boil and add the parmesan cheese. Stir to combine. Then, reduce the heat to a simmer, cover, and let cook for 15 minutes, until the carrots are fork tender.
Serve either immediately, or the following day. It is actually best the next day, as the flavors have a chance to “marry” in the refrigerator overnight.
It is also great with a dollop of mashed avocado on top!
What a cozy meal! This was the perfect supper to eat while watching a football game in front of the TV, or for a make-ahead freezer meal that will be ready for you when you’re short on time!
But don’t let it’s accessibility fool you — it was outrageously delicious!
Pair it with a cold beer and you’ve got the makings for a perfect super bowl halftime treat!
Lastly, for as delicious and hearty as it is, it is actually terrifically healthy. All those veggies provide so many nutrients and fiber. There’s a great shot of calcium and protein! And it’s low carb too! Which, I personally don’t care about…but my dad sure did appreciate!
So make this stew and watch your loved one’s faces light up! Especially the following day when they’re gobbling up the leftovers for lunch!
And let me know how it turns out!
Happy new year and happy cooking!
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