A Break

Hi! I didn’t really discuss this because it just sort of happened, but I took a break from blogging for the past few months. It was not necessarily a conscious decision, there were just other things going on that made it difficult to apply myself to hobbies.

I was going through a lot of changes and they were all negative changes, so I was feeling pretty down. Getting through that I’m back on the upswing, with lots of positive changes following that slump (new job that I’m enjoying, classes, and rejuvenation in my goals). It’s a good reminder for me that life is constantly ebbing and flowing.

Anyway, I’m back to (hopefully) posting somewhat regularly.

Vegetarian Stew

Lately it has been chilly and rainy where I live (the Bay Area version of winter weather). After being outside, I crave a warm and hearty dinner on these types of days. Veggie stew is perfect because it is warm, comforting, and relatively healthy.

This is perhaps the most simplistic type of stew and does not require a plethora of ingredients to make.

Veggie Stew

Serves 2

Ingredients:

1 Purple Onion

1 Sweet Potato

3-4 Carrots (depending on size)

1 Stalk Celery

1 1/4 Cup frozen peas

1 Can Diced Tomatoes

1 teaspoon Olive Oil

2 Tablespoons Balsamic Vinegar

Few Sprinkles Red Pepper Flakes (optional)

1 teaspoon Italian Seasoning (I like Penzey’s Tuscan Sunset)

1 teaspoon chopped Rosemary (dried is fine too)

Salt to taste

Directions:

1. Dice half the onion, the celery stalk, and one of the carrots. Heat a pan that is at least a few inches deep on medium-high heat. Add the oil and the diced onion, celery, and carrot mixture. Cook until softened and beginning to color.

2. While the mixture is cooking, chop the remaining onion into 1-inch pieces. Deglaze pan with the balsamic vinegar and a few Tablespoons water (you can use wine to deglaze if you have that), then add the rest of the onion. Cover and cook for a few minutes.

3. After the onion has softened a bit, add the diced tomatoes, about half cup water, Italian seasoning, red pepper flakes, and rosemary.

4. Chop carrots and sweet potato into about 1-inch pieces. Add to the pan, cover with lid, and reduce heat to medium-low. Let cook until veggies are done (I just test by piercing with a fork). This will probably take around 20-25 minutes, but make sure to stir a few times.

5. Once the veggies are cooked through, add the peas and salt and stir well. Let heat through for 2-3 minutes, then remove from heat and serve.

I included pictures of some steps to help follow the recipe. It is easy to make, but difficult to explain to people.

Hopefully you like this as much as I do! It’s really simple and the leftovers reheat well (I just keep them in a glass dish and reheat in the microwave). My husband likes to top this with grated Kerrygold Dubliner cheese, but I like it as it is.

Introduction

If you have found yourself here, welcome.

I suppose it may have been the new year that spurred the idea to start writing this, though it has been a thought of mine for some time to have my space to share recipes and ideas.

Last year brought with it some new changes, one of these being a move from Minneapolis, Minnesota to San Jose, California. Though life here is nice, I do find myself missing Minnesota (I especially miss the cold winters, which people think I’m weird for). Despite this, the adventure here so far has been wonderful.

Since moving we got a puppy, both started new jobs, and have discovered new friends and activities in the area. Of course one of my favorite activities has always been cooking and baking, so there will be a lot of that in my little corner of the internet.

Anyway, I won’t drag this out. Thanks for reading! 🙂

View of the Golden Gate Bridge during a bike ride along the bay.
Luna, shortly after taking her home.