This was a really nice Sunday Dinner. I put together an odds and ends stew for tonight. I think soups and stews are a great way to use up the little bits of all different types of veggies you have at the end of the week. Pickup is tomorrow and I turned the few stragglers I had into a delicious steaming dinner for the Buck and Anderson crews. I started with about 4 cups of stock into the crock pot. You can use veggie broth or chicken stock, whatever you have on hand or in the freezer. I got that warming in the crockpot while I started prepping a few potatoes.
I chose two of my good sized potatoes to peel and chop. I’m not sure what the variety was but one of my potatoes turned out to be a really beautiful pink potato! It looked really fun in the final product!
I added my Springdell carrots here is the before and after shots…
I had two stalks of celery in the fridge so those went into the crockpot as well.
I let this cook away for an hour before I added the corn from 3 cobs into the pot.
This cooks for a total of 3-4 hours on high. When it is finished I used a potato masher to lightly mash a bit of the stew for added thickness and added about 2/3 a can of evaporated milk.
Season the stew with salt, pepper, garlic powder or any spices that fit your liking.
I served this with crusty bread, bacon bits, and shredded cheddar cheese. On the side was a simple spinach salad with chopped apples and cheddar.
All and all, a great meal. For dessert tonight I used up my extra apple pie filling with these quick puff pastry treats. (You can see the centerpiece of the fall acorn squash on the table too!)
Have a great night all, tune in tomorrow for the Show post. Goodnight!