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autumn stew.

autumn stew

Blogging was not on my agenda for today but I couldn’t NOT share this moment and this recipe with you! I’ve got my favorite candle burning and a big pot of deliciousness on the stove! It’s smelling like it should be 60 degrees outside with a game on tv! It’s not…it’s more like 90 degrees and the perfect day for a swim but let’s pretend!

I recently fell in love with a new spice and now I’m putting it in everything! Have you used cardamom? Not cardigan…not call your mom…

CARDAMOM

cardamomThis spunky little pop of flavor is now making it’s way in my coffee and tea and today it blessed this pot of stew! I’m convinced this is THE BEST STEW EVER.

Ingredients:

ingredients

You can totally crock pot this by placing all ingredients in together (sans the pumpkin seeds) and cook on low for 8 hours. I can promise you when you get home at the end of the day you will have people camped out on your front porch requesting an invite to the feast. IT SMELLS THAT GOOD.

Today I boiled the chicken in 6 cups water until fully cooked, reduced heat and added the chicken broth along with sliced sausagesmoked apple chicken sausage…If you have a Trader Joe’s you gotta try this Smoked Apple Chardonnay sausage. One link contains only 3g carbs and 16 g protein. For those of us that are Whole30-ish-ing this works.  Now, add the sliced carrots, quartered new potatoes and chopped yellow onion. Whisk together the rice vinegar, worcestershire sauce and sriracha then add to the pot. Now, season to your preference with sea salt, pepper and garlic powder. Go easy…you can always add, but you can’t take away my pretties. If I had fresh garlic on hand I would have used it instead of the powder. I would add it in the beginning while cooking the chicken to really get the flavor boost. LET US CONTINUE… Add the cardamom, stir it all together then cover and cook for 30 minutes on medium-low heat. Remove lid and add fresh spinach. Cook on low, uncovered for another 5 minutes. Serve and garnish with toasted pumpkin seeds.  Makes 6-8 hearty servings and I can promise you, like all soups and stews, if any remains it will taste even better tomorrow. That’s just the way it is. Another secret…a dash of heavy cream to this or any soup before serving is fantastic.

Because We Multi-Task

I bought a bag of rainbow carrots and only used 8 in the stew, so I took the remaining and drizzled in olive oil and topped with guess what???? Yep. Cardamom…that and a little sea salt and cracked black pepper roasted in the oven for 30 minutes at 350…SO crazy good and good for you!

carrots

This time of year is a kiss from the heavens for enduring a hot as hell summer and surviving to tell about it. Fall is pumpkin and company and football and a cozy nap on the couch. Fall is yummy pots of soup that render enough for inviting the neighbors over at the last minute just because…In case you haven’t picked up on it yet…I LOVE FALL. I know I’m not alone in this and if we could, we’d all be together somewhere with a long, long wooden table…twinkling lights hanging from the oak trees and kerosene lanterns as centerpieces…there’s a harvest of food and laughter and rich conversation…meeting new people and widening your circle of friends.

Food. Friendship. Fellowship. Fall. I love it all…

Do you know what else I love? I love not just WHEN you read, but WHEN you comment. I especially love when you share my posts! It lets me know I’m not alone in this little world of blogging and that the time I’m spending doing what I know in my heart I’m supposed to be doing, has reached you…So how about this…Why don’t YOU tell me…What YOU are falling for this season?

love gina

 

 

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