Ever since Alison Roman’s “The Stew” became all the rage on Instagram last year (have you made her cookies “The Cookies” yet?) I have been obsessed with this stew. I’ve made it several times with my own tweaks and updates, and verbally shared the recipe with many. I also typed up my version of the recipe for my mom few months ago, when I should have just written this post to make it easier to share.
Because, The Stew is absolutely worth sharing and making, and making again! It is so nourishing, indulgent, warm and satisfying, not to mention easy, quick enough for a weeknight and do you see how gorgeous? Over the past year, I’ve made it with canned vs home-cooked chickpeas (garbanzo beans), with canned vs boxed (lite) coconut milk, in chicken broth vs vegetable broth vs water, with kale vs spinach vs chard, and inhaled it with grilled naan, or basmati rice, or just by itself. It is vegan, vegetarian, dairy-free, lactose-free, gluten-free, and definitely one of the best things I’ve learnt to make from Instagram.
A few weeks ago, we drove up couple hours north of San Francisco to check out some new places, early-Spring scenery and eat some oysters. We came back inspired, relaxed, and rejuvenated, already drawing up the schedule for a summer visit.
We went all the way north up to Cazadero and drove our way back south, visiting Tomales Bay, Inverness, Pierce Point (hello Elks!), Point Reyes, Bolinas and Stinson Beach, taking in the beautiful pastures, crisp air and grazing cows, as Northern California showed itself off preparing for an early Spring.
Thanks to the unrelenting (!), ever-changing Bay Area weather (hey! we all need to find something to complain about), I was out of commission for most of last week, and unable to do the things I had set out to do – at work, at home and of course, in the kitchen. Since the weather improved a bit on Sunday, and thanks to the husband, I had my meal prep for the week (detailed post on that coming soon!) in the bag, I actually had the time, energy and freedom to make something new. Also, ingredients. And writing this up while holding my breath watching Beyonce do this at the Grammys was a nice end to a week-long illness.
Sometimes you need to put together a meal that scores on all accounts:
Relatively healthy but not dull
A li’l indulgent but not over the top
Easily adaptable with ingredients available on hand
Doesn’t require dirtying all the pots/pans you own
If the sight of a runny egg yolk makes you feel weird, I’m sorry but the rest of this post is going to be about how to get the runny perfection which is oh-so-decadent, like the perfect dipping sauce for the…sorry. Yeah, so if you aren’t a fan, I apologize.
Because look at this! At some point I did teach myself to poach eggs (I wasted almost a dozen eggs trying to get it right) but thanks to Smitten Kitchen and the “5 1/2 minute egg”, I can dip my buttered toast into this luxurious egg yolk without making a big mess in the kitchen!
While I love to bake and cook elaborate meals on weekdays and some weeknights, on a day to day basis I like to keep it light yet fun. These smoothies and juices are so easy to make, especially if you have the Vitamix (seriously, that thing could pulverize, well…anything)!
In my opinion, the best thing about the Vitamix is the convenience of keeping the smoothie/juice ingredients portioned-out, frozen and ready-to-go. The “frozen” part of it lends a great body to the juice/smoothie. The same result can be achieved without the Vitamix, but crushed ice will have to be used with chilled ingredients.
A great way to reduce the number of calories and natural sugar in these drinks, is by replacing regular milk with dairy-free alternatives, such as Almond Milk (Califia is a great brand, usually stocked in Lucky or Whole Foods) or Coconut Milk (can’t go wrong with So Delicious plain Coconut Milk).