Okay, actually, I'm really hoping it will go away by tomorrow night. We're going on a church retreat this weekend. Turns out we will be sharing a room with another family who has two kids of their own. While a not-sleeping child is stressful no matter what, it will be exponentially stressful if we're trying to get her to sleep in the room with two other poor children who actually know how to take naps. Sigh... if you get the chance, send some prayers our way.
On a more happy note, I am going to share with you a recipe that I think I can safely say I actually made up on my own! I originally did start with a recipe, but realized that I had bought all the wrong ingredients for it. How I did that, I don't know. So I just made up my own thing with what I did have. The result is my very own Tuscan Stew.
Time: 30 minutes
Makes 6 servings
- 1 small onion, diced
- 2 cups diced carrots
- 2 sticks of celery, diced
- 1 tablespoon of olive oil
- 2 cans [28 oz in total] chicken broth
- 1 cup water
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 can [15 oz] pinto, white kidney, or great northern beans
- 1 can [15 oz] garbanzo beans
- 8 oz box of gluten free pasta [I used Ancient Harvest Quinoa pasta], any shape you'd like
1. In 4 qt. saucepan, saute onion, carrots, and celery together in olive oil, until onion is tender.
2. Add broth, water, salt and pepper, bring to a boil.
3. Stir in beans and pasta, return to a boil.
4. Reduce heat and let simmer for 15 minutes or until pasta and veggies are tender, stirring every so often.
Things I really like about this recipe is that is is easy to make, and doesn't take too much time. And even though there isn't any meat directly in it, the beans still keep it really filling. Lastly, it reheats well for leftovers.
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I linked this up on Whatever Wherever Wednesday!