comfort food | Sewloveable

Hello everyone,

Welcome to Tasty Tuesday!!!!!!

Today, I want to share another comfort food recipe with you. This recipe takes me back to my childhood. I loved when my mother made this for our family especially on snowy days. My brother and I would go outside to play in the snow with friends for hours. When we came back in from the cold snow, my mom would have a nice hearty bowl of stew on the table. It really hit’s the spot, a true comfort food.

When my mother made this, she made it on top of the stove in a huge pot. She would have to get up a few times in the middle of the night to stir it occasionally. This stew was truly a labor of love and you could tell by how delicious it taste. My goal with this recipe was to make it as delicious as my mom’s but simplify the process.

So let’s get started……………….

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Ingredients:

5 medium organic potatoes (cut into bite size pieces)

1/2 of an organic whole chicken or 4 skin on bone in chicken thigh or breast

(26 oz.) organic crushed tomato Jovial – Jovial Crushed Tomatoes (6×18.3 Oz)

4 C of organic low sodium chicken stock

4 C organic frozen mixed vegetables

4 stalks organic celery (sliced about 1/4″ thick) (optional)

1/2 of an organic yellow or white large onion (diced)

Seasonings:

1 tsp of black pepper, salt, oregano, basil, thyme, garlic & onion powder

1 TBS Organic Cane Sugar

Method:

Once you have cut your potatoes, onion and celery it’s time to add your ingredients to the crock pot.

Place your chicken, tomato puree, chicken stock, potatoes, celery onion, mixed veggies and seasoning mixture into crock pot. Stir to get everything mixed together. Set on high for 6 or low for 8 hours.

Once done enjoy a nice hearty bowl of stew. Feel free to add a bit more sugar to your individual serving (that’s my preference since childhood).

What dish did you love as a child, that has been passed down for generations????

Enjoy & Thank you so much for stopping by!!!

Until Next Time,

Sewloveable 🙂

I have been wanting to make this dish for quite some time. This was a big hit and my family really enjoyed it. I am not a vegetarian but from time to time I like to make a nice and tasty vegetarian meal for my family. I am always looking for ways to get more veggies in. This was a BIG HIT………. So now it’s time to share. I hope you will enjoy this as much as my family an I did.

This recipe is for a 6 Qt or larger crock pot

Ingredients:

2 pack of Helen’s Kitchen Veggie Ground

1 qt of vegetable broth
1 pack of frozen yellow corn
1/2 cup of peppers ( I use a frozen blend of yellow, red and green)
4 stalks of celery sliced
2 garlic cloves finely chopped
2 cans precooked beans of choice, rinsed and drained (white kidney beans and pinto beans were my choice)
3 of cans of diced tomatoes with liquid (I used one can of fire roasted and two cans of no salt added diced tomatoes)
1/2 cup of cauliflower puree
1/2 medium yellow onion, diced
Green or Spring onion finely chop all of it
1 TBSP olive oil
2 tsp of chili powder, garlic powder, onion powder, smoked paprika, paprika
1 tsp of garlic and onion powder for seasoning veggie ground
1/2 tsp of black pepper, salt
1/4 tsp herb provence
1 teaspoon sugar, optional

Step by Step

In a non-stick skillet add olive oil , veggie ground and the 1 tsp of garlic and onion powder. Cook according to directions which will be for 4-5 minutes and set aside.

In the crock pot add diced tomatoes and the juices, vegetable broth, beans, cauliflower puree, celery, onion, peppers, corn, veggie ground, sugar and all the herbs and spices.