Spiced Caramel Apple - Follow and find the Full Recipe here
Mom’s vegetable stew recipe (to be modified as desired; quantities are inexact):
Ingredients (Cube the vegetables so everything is about the same size):
- 1 onion, cubed
- 2 cups beans
- 2 large carrots, peeled and cubed
- 2 bell peppers, cubed
- 1.5 large tomatoes, halved
- 2 cups peas
- 1/2 head cabbage (Mom prefers Korean cabbage), finely chopped
- 4-5 small potatoes, peeled and cubed
- 1 can corn, drained
- 4 stalks of celery, cubed
- A few basil leaves (or whatever other herbs)
- Tofu skins or cubed tofu
- 2 dried Chinese mushrooms; optional (“But don’t buy them in the store. Those are probably from China.”)
- 1-2 tbp Worcestershire sauce
- Salt, to taste
- Sautee the onion in about 2 tbp oil until browned at high temperature.
- Add ~1/2 pot of water (less is better; can always add more later).
- Add the beans, carrots, peppers, tomatoes, peas, and cabbage (still on med-high heat). Let simmer a while.
- If using tofu, pan fry it a bit in oil.
- After letting the stew simmer awhile, add potatoes, corn, celery, and tofu (since these ingredients take less time to cook).
- Crumble/tear the mushrooms into pieces and add to pot.
- Pour in 1-2 tbp Worcestershire sauce.
- Add in salt to taste.
- Let simmer for ~1 hour, or until everything is soft.
- If too thick, can add additional hot water later to dilute to taste.Ok, so that seems simple enough, with no secret ingredients…why does my stew always come out watery and unappealing?? Perhaps I usually add too much water…or don’t let the stew cook for long enough. The tofu skins add an appealing texture and extra protein to the stew. Wonder where they can be found in Seattle.
Peanut butter cup brownies. Mmm…
Cook dough dip! I just used mini chocolate chips, instead of chocolate chips and m&m’s like the recipe. Super delicious, but you really can’t eat much!