A few weeks ago I finally reactivated my library card! This means trouble – I now have a ton of library books on my night stand, and even more on hold. In between all the best-sellers and fiction books, I also made room for a few cookbooks. The first one, Meat Free Monday, is by Paul McCartney and has a collection of meatless meals – breakfast, lunch and dinner – for a whole year. I tagged a few recipes, including one for a meatless dinner stew.
I really really enjoyed the recipe – the book said it made 4 servings, but B and I had dinner, and I froze 5 cups for leftovers, even a few without potatoes for B, who is starting a low-carb diet this week.
Eggplant, Potato and Pepper Stew (slightly modified from the Meat Free Monday Cookbook)
Yields 5-8 servings
Here’s what you need:
- 3 tbs olive oil
- 1 onion, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, diced
- 1 red pepper, seeded and cut into large chunks
- 1 eggplant, cut into large chunks
- 1 zucchini, chopped into chunks
- 2 medium Russet potatoes, peeled and cut into large chunks
- 1 tbs dried oregano
- 2 14-oz cans stewed tomatoes
- 1 1/3 c vegetable broth
- 14-oz can white beans, drained and rinsed
- 4 tbs greek olives, chopped
- Feta and parsley for topping
Here’s what you do:
- Heat half of olive oil in a large pot. Add onion and celery, cook until tender but not colored. Add garlic and saute for another minute.
- Add the remaining oil, chopped peppers, zucchini, and eggplant to the pan and cook for 3-4 minutes.
- Add potatoes, oregano, canned tomatoes and vegetable broth. Bring to a boil, cover the pan, and reduce the heat to low
- Simmer for 25-30 minutes until veggies are tender.
- Add beans and olives, cook for another 5 minutes.
- Taste the stew! Add salt, pepper or other spices as needed. Serve with crumbled feta and chopped parsley.
Chop the veggies ahead of time … it’s easier
saute the celery, onion and garlic first
Let the stew simmer
closeup of stew
Happy Monday! To all of you that have off today, please think about your friends working and try not to continuously post about sleeping in, being bored, relaxing, and so on. But of course enjoy your day off 🙂
This week will mark the first full week of my meatless meals during Lent. AND B and I only have two things going on this week (I know, it’s hard to believe), meaning we’ll likely eat at home three full nights together. So what do we have planned?
Yesterday/Sunday: Veggie Crock Pot Casserole (we’ll be eating leftovers for lunch this week) and corn bread
Monday: Fish with roasted potatoes and Brussels sprouts
(lunch will be leftover veggie crock pot casserole)
Tuesday: Garbanzo Bean, Lentil and Vegetable Stew (from my Bon Appetit cookbook) with corn bread
(lunch is planned out with some people)
Wednesday: Spicy Black Bean Burgers (made on Sunday night and frozen ahead of time)
(lunch will be leftover veggie crock pot casserole and a salad)
Thursday: B and I both have things after work so we’ll probably eat on our own
(lunch will be out as I have an all day meeting)
Friday: Out to dinner for Downtown Cleveland Restaurant Week!
(lunch will be out with coworkers)
Next week is a little crazier, with me only home for dinner on Monday and possibly Wednesday … but here’s to week one!
A few questions for the three of you that read my blog (hi Mom, Jane and Cari!):
- Have you ever gone meat-free? For a week? A day?
- What are your favorite vegetarian meals? (Seriously, please share!)
- What do you give up for Lent?
This recipe comes from another attempt to take B up on his new offer “to try anything that I make even if it’s vegetables” (including vegetables he doesn’t like, like squash, sweet potatoes, broccoli, spinach, chard, arugula … the list really just goes on).
I’d call this one a hit. B ate his whole half-stuffed squash (along with some chicken) and mine made a perfect dinner. I made the whole recipe (2 squashes = 4 servings) and had leftovers the rest of the week for lunch. I kid you not, I think it got better each consecutive day!
Vegetarian Stuffed Acorn Squash (from Eating Well)
Here’s what you need:
- 2 medium acorn squash, halved and seeded
- 1 tsp plus 3 tablespoons extra-virgin olive oil, divided
- 1/2 teaspoon salt, divided
- 1/2 teaspoon freshly ground pepper, divided
- 1 cup chopped onion
- 2 cloves garlic, finely diced
- 2 tablespoons water
- 1/4 cup tomato sauce (homemade is always the best!)
- 8 cups chopped chard leaves (about 1 large bunch)
- 1 15-ounce can white beans or chickpeas, rinsed
- 1/4 cup chopped kalamata olives
- 1/3 cup panko breadcrumbs
- 1/3 cup grated Parmesan cheese
Here’s what you do:
- Cut each acorn squash in half and remove seeds. It’s easiest to do this if you microwave each squash for 40 seconds first – it will make them soft enough to cut in half.
- Cut a small slice off the bottom of each squash half so it rests flat. Brush the insides with 1 teaspoon oil; sprinkle with 1/4 teaspoon each salt and pepper. Place in a 9-by-13-inch (or large enough) microwave-safe dish. I used a pyrex so I could also put it in the oven. Cover with plastic wrap and microwave on High until the squash is fork-tender, about 12 minutes.
- While squash is microwaving, heat 1 tablespoon oil in a large skillet over medium heat. Add onion; cook, stirring, until starting to brown, 2 to 3 minutes.
- Add garlic to cooking onion and cook for about 1 minutes. Stir in water, tomato sauce and the remaining salt and pepper.
- Stir in chard, cover and cook until tender, 3 to 5 minutes.
- Stir in white beans and olives; cook until heated through, 1 to 2 minutes more. Remove from the heat.
- Preheat broiler. I put mine at 500 degrees F.
- Combine breadcrumbs, Parmesan and the remaining 1 tablespoon oil in a bowl. Remove squash from microwave (they should be fully cooked) and fill each squash half with about 1 cup of the chard mixture. If not already in a broiler-safe dish, place in a baking pan or on a baking sheet. Sprinkle with the breadcrumb mixture. Broil in the center of the oven until the breadcrumbs are browned, 1 to 2 minutes.
- Enjoy! Serve alone or as a side dish.
Here’s what you need
Fill microwaved squash with bean mixture.
Serve with a side salad!