Readers, Welcome to my blog (formerly Birds, Blooms, Books, etc). I'm entering a new decade taking on the challenge of moving from Maryland after living there 46 years and learning about my new home here in New England in the Live Free or Die state - New Hampshire. Join me as a write this new chapter of my life.

Thursday, October 13, 2011

Using the Garden Bounty

Here's a post to inaugurate Robin's new weekly THURSDAY KITCHEN CUPBOARD at The Gardener of Eden.

Though I'm not a canner I do like to use my vegetables and freeze that bounty in many different ways.  Here's a wonderful stew that I had in fact last night from my frozen supply.

(Originally for "Quick Vegetarian Pleasures" By Jeanne Lemlin [Harper Perennial, 1992] as reprinted in The Baltimore Sun about that same time)
1/4 cup olive oil
4 garlic cloves, minced
2 large onions, diced
1 tsp ground cumin
3 cups chopped tomatoes or 28 oz can
8 cups vegetable stock
1/2 tsp salt
freshly ground pepper
2 carrots sliced thinly
3 medium zucchini, cut lengthwise into sixths then 1 inch chunks
2 cups freshly cooked kidney beans or 15 oz can, rinsed and drained
2 cups fresh or canned corn
grated cheddar cheese (optional)
corn or tortilla chips (optional)  

1.  In a 6-8 qt pot, heat the oil and saute onions, garlic and cumin stirring often: 10 min.
2. Add tomatoes and their juice, vegetable stock, salt and pepper.  Bring mixture to a boil.
3. Add carrots cook 15 min then zucchini and cook 5 - 10 min then add kidney beans and corn and cook 2 more minutes.
4.  Remove 2 cups and puree, then return to pot.  This thickens the stew. 
5.  Taste to adjust seasonings.
6. Serve with broken chips on top and a sprinkling of cheese.