I had a good Saturday! Stas and I got up early (9:30am), had breakfast, and then he left to go skydiving for the day. I spent some time researching bridal makeup on the internet (I think I found my look) and then went grocery shopping. I loooove grocery shopping (seriously), and I took my time today and fully enjoyed it. A bonus was that it wasn’t packed like it usually is, so I managed to leave with my good mood intact 🙂
After putting the groceries away, I decided to do some cooking. This recipe comes from the current issue of Food Network magazine. I got it for free – it was one of those “try our magazine for free” deals on the internet. The catch was that they secretly enrolled you in a full subscription – so sneaky!!! I cancelled it right away, but still got the free issue. (score!)
The magazine is full of recipes, but most of them aren’t very healthy. And most of the chefs on the food network really annoy me. The Food Network was awesome a few years ago, when they had a lot less Rachel Ray, Next Food Network Star and other reality-type shows, and a lot more Mario Batalli, Iron Chef, and Giada De Laurentiis.
Anyway, back to the recipe! It caught my eye as a great recipe to make for Stas – because he loves soups and stews, especially for weekend lunches.
It was very easy to make, and Stas really liked it – so it may be a keeper!
I served it over egg noodles for him because he had a long, exhausting day of skydiving (he got 4 jumps in today) and needed some carbs!
Sausage and Vegetable Stew
adapted from Food Network Magazine, Feb/Mar 2009
3 tablespoons extra-virgin olive oil
1 large white onion, diced
4 cloves garlic, minced
1 tablespoon Hungarian paprika
4 cups water
6 ounces kielbasa, cut into small chunks
3 medium carrots, peeled and cut into large chunks
2 parsnips, peeled and cut into large chunks
3 medium-sized white potatoes, peeled and cut into large chunks
1 tablespoon apple cider vinegar
1. Heat oil in a large Dutch oven over medium heat. Add the onion and garlic; cook, stirring occasionally, until soft, about 6 minutes. Add the paprika and 1 teaspoon salt; cook until the oil turns deep red, about 1 minute. Add the flour and cook until just toasted, 30 more seconds. Immediately stir in 4 cups water. Add the kielbasa, carrots, parsnips, potatoes, and 1 1/2 teaspoons salt.
2. Bring to a boil, then reduce to a simmer; cover and cook until the vegetables are tender and the broth has thickened, about 20 minutes. Add the vinegar and season with pepper, and more salt if necessary.
(optional: serve with sour cream, fresh chopped parsley, and a sprinkle of paprika)