|Jamie and I... in April I think?|
One day (the day after Jamie and I went to the farmer's market), she brought in this totally insanely looking stew. Carrots, potatos, kale, beans. Ahhhh so delightful. I was jealous. A lightbulb went off! "Jamie, how about you bring lunch for the two of us (THESTEWKTHNX) and I'll bring lunch for the two of us at another point! And we can do this every week so we have at least two home cooked meals every week?" She agreed and the next day I got stew:
It tasted so fresh and delicious! Jamie said she added tobasco to the recipe. I think this is good for a couple meals/lunches too. And totally wholesome and fills you to the brim. I had hersend me the recipe so any of you all can have some too!
3 cans of vegetable stock
celery or red pepper optional (or any other stew appropriate veggies)
1 bunch of kale or spinach or swiss chard
1 can red kidney beans
1 can cannelloni beans
4 or 5 small to med red or yukon gold potatoes
1) Chop and boil the potatoes just until soft. The smaller you chop, the faster they cook.
2) Dice carrots and onion (and optional celery or pepper). Put a little olive oil in the bottom of a big pot, then saute the carrots and onions, until the carrots are a little soft. Season with salt and pepper.
3) Drain and rinse the beans.
4) Dump the stock, a tablespoon of thyme (don't be stingy, it tastes great), salt and pepper to taste, the beans, and the kale into the pot. Wilt down the greens.
5) Dump the potatoes in. Simmer for awhile so the flavors meld. Voila. A chunky, rustic, yummy stew!
Tomorrow I'll post about what I brought for her later that week! Stay tuned!
What is your favorite thing to bring to work for lunch? Help inspire the Jamie/Anna Lunch Project!!