The Klutz in the Kitchen’s Daily Recipe & Blog – Thursday 17th July 2014

The Klutz made a lekkerlisous hot Madras Beef Curry yesterday evening, had no potatoes though, so had to make do without and had the dish with slap rys instead, which more than made up for the lack of the other starch. I bet it’s gonna taste awesome today for lunch. Sad to say it another one of those awful rain filled winters days that affects many people in different ways, depending on one’s circumstances. Due to this fact The Klutz in TheKitchen has found this recipe for a heart warming Meal in One Vegetable Winter Stoup, simple and easy to prepare and totally yummolicious.

Meal in one Winter Stoup

Meal in one Winter Stoup

With Mandela Day coming up tomorrow Friday 18th July it time to do your part and use you donated 67 minutes productively. In the Southern Hemisphere the winter chill bites deeply, so the idea is to make a huge pot of the Klutzes Stoup today not only to feed the family but to have enough to carry a couple of large flasks of the piping hot potage along with some disposable cups ones journey through the day. Dispense the soul warming broth to those who will be in need of a warm cup of cheer that one comes across on one’s daily journey. It would be great if one would include a couple of slices of fresh whole wheat bread and butter with the stoup. Never mind the 67 minutes, this is something that all throughout the entire global village should be doing all day and everyday no matter the season. Add a big smile when filling the cup sound in the thought of paying it forward. What a good idea, neh, so do it today.

Meal in One Vegetable Winter Stoup

Prop and Cooking Time: 30 Mins – Serves 4-6

Ingredients

1 tbsp butter

2 onions, chopped

1 celery stalk, diced

3 medium carrots, pared and sliced

3 potatoes, peeled, halved and sliced

5 cups light chicken stock, heated

398 ml can black-eyed peas, drained

1 cup of elbow macaroni

Salt and pepper to taste

Method

Prepare a bouquet garni consisting of thyme, basil, parsley and bay leaves. Set aside.

Heat butter in large saucepan oven medium heat. Add onions and celery; cover and cook 4 minutes.

Mix in carrots and season with salt and pepper. Cook 5 minutes uncovered.

Add potatoes and chicken stock. Season and drop in bouquet garni. Bring to the boil and cook 12 minutes over medium heat.

Add remaining ingredients and bring to boil, cook 12 minutes at medium-low.

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