Cozy December Eats

It was my turn to play hostess.

Our little group of 3 ‘J’s’ was a-gathering for a chin-wag, and my pad was next on the rotation.

I love to entertain. My little guy was curious as to what the preparatory hoopla was all about.

Dundas

I set the mood.

Candles

Fireplace

I pulled out my favourite raw crackers (Okanagan Rawsome Carrot Crisps), with some dipping delights.

Raw crackers

And I made this bowl of delicious comfort.

Dinner with friends

What’s in the bowl, you ask?

Julia’s December Stewp

Ingredients

Extra virgin olive oil

1 large sweet onion, chopped

3 organic celery stalks, chopped

4-5 organic carrots, chopped

3 small sweet potatoes, chopped

about a dozen very small brussels sprouts, trimmed (with bottoms scored)

2 large garlic cloves, minced

1/2 green cabbage, sliced

about 1 1/2 cups green beans, sliced

1 litre organic chicken broth

2 small cans diced organic tomatoes (or 1 large can)

sea salt and pepper, to taste

spices/herbs – to your liking (I used turmeric, Mexican chili powder, Spanish paprika, Italian blend…oh my, what an eclectic mix…)

Preparation

It’s easy. Chop all veggies ahead of time. In Dutch oven, heat 2 tbsp extra virgin olive oil over medium heat. Add chopped onions; saute for a few minutes. Add celery, carrots and sweet potatoes. Continue to saute until onion is translucent. Add garlic; saute for 2 minutes. Toss in remaining vegetables. Pour chicken broth and tomatoes over top; give a good stir. Add salt, pepper and other spices…to taste. Simmer stewp until vegetables are tender – about 45 minutes.

But the fun needn’t end there.

To elevate my stewp to the next level, I decided to adorn each bowl with a pair of almond meal-crusted chicken drumsticks. I dredged skin-on drumsticks in almond meal and placed them on a baking sheet. A liberal sprinkle of sea salt, pepper and fresh thyme leaves was followed by a generous splash of extra virgin olive oil across each drumstick. The lot then baked in a 350 degree oven for about an hour.

Oh. So. Good.

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