Baby, You Got a Stew!

The title of this post is inspired by a quote from the show Arrested Development. I will be forever depressed that the show got taken off the air, but ce la vie, at least I have all the seasons on DVD.

Since I am still sick, Matt and I decided that a nice hearty stew would be fantastic for my stuffy nose and sore throat. We decided to jam pack it with loads of veggies so I could get all my vitamins and mineral that are essential for good health.

Let the games begin!

Rather than do a typical broth based stew we wanted to incorporate something a bit different, condensed tomato soup to the rescue! We apparently had nothing but time because this stew took a long time to make, keep in mind though we spiced up almost every individual ingredient ourselves before putting it in the stew. You could shorten this recipe by omitting some of the components or just adding seasoning to the stew itself. Or if you have a bigger kitchen with more burners this would go much quicker! It’s up to you!

First things first, get your stew base heating up in a pot with enough room left for all your ingredients.

Sometimes, tomato soup can err on the tin side, so we thought making our own creamy tomato soup would be wonderful.

CAUTION: YOU CANNOT JUST ADD MILK OR CREAM TO THE SOUP. IT MAY CURDLE OR NOT COMBINE PROPERLY.

You must make a roux, like I did in the mac ‘n’ cheese. Using equal parts butter and flour again. Melt the butter first and mix it with the flour.

I used a pint of cream, so I combined 6 Tablespoons of butter and flour together and then added 1/4 cup of cream at a time until it was thick and creamy.

Make sure your soup base is warm, not boiling and then slowly add it in. Your soup should lighten by 2-3 shades.

On to the vegetables!

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Mac ‘n’ Cheese in 3’s

Despite drinking loads of tea I got sick. I don’t know about you but when I get sick I’m not super hungry, but hey a girl has gotta eat. So what better way to entice my fickle stomach than with some comfort food. Homemade Mac ‘n’ Cheese please!

This is a recipe I got from my momma

You wanna start out with a big pot of water and get it heating up

While the water is heating up start on your roux (which by definition is an equal parts flour and fat of choice mixture used to thicken sauces) my fat of choice today is butter.

2 tablespoons of butter means 2 tablespoons of flour!

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