Monday, October 12, 2009

Mediterranean Stew

This is a dish that is perfect for the beginning of fall. Now that we've made this, I can consider it fall. It's pretty versatile, throw in whatever veggies you have on hand--except potatoes. I tried that once last year, and they soak up all the extra virgin olive oil. :(

I didn't get to take a picture of the finished stew because Jesse and I were famished when we got home from class today. We had to dig in. Sorry.

1 onion, chopped
3 garlic cloves
4 c. chicken stock
1 can diced tomatoes (14.5oz.)
1 can tomato sauce (I used low sodium)
2 boneless, skinless chicken breasts cut up into cubes
handful of baby carrots
2 celery stocks, chopped
1 T Italian seasoning
3/4 c. frozen mixed veggies

Get Cookin'

Throw in all ingredients except frozen veggies into crockpot. Cook on low for 7-9 hours or high for 4-6. Add the frozen veggies about an hour (or half hour) before eating.

HINT: Soups and stews taste best the longer they cook, so try to opt for cooking the stew on the low setting.

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