CFC Day 3 – Review

November 16, 2011 0 Comments

Another amazing day here with the Clean Food Challenge! I’m feeling really good today and learning lots about my eating habits. Like:

  • I eat mindlessly during the day
  • I make the convenient and easy choice 95% of the time
  • I mistake hunger for thirst all the time
  • I definitely don’t drink enough water

And now I have a recipe for you. I made a really delicious vegetable stew that was rich and flavorful and incredibly satisfying. It is obviously Clean Food Challenge friendly, but I enjoyed it so much that I will be making it again, even when not eating clean.

Fall River Vegetable Stew
from Sundays at Moosewood Restaurant

Serves 5 or 6

1 large Spanish onion, chopped
4 garlic cloves, pressed
3 tablespoons olive oil
5 small potatoes, cut into chunks
2 large carrots, cut into 1/2-inch rounds
2 tablespoons sweet Hungarian paprika
2 cups water (or vegetable stock)
28-ounce can whole tomatoes, crushed
2 bay leaves
1 generous handful green beans (about 1/2 pound), trimmed and halved
3 cups sliced mushrooms
1 cup corn, fresh or frozen
salt and ground black pepper to taste
In a large soup pot, saute the onion and garlic in the olive oil until the onion softens. Stir in the potatoes, carrots, and paprika and saute for 3 or 4 minutes, being careful not to let the paprika burn.
Pour in the water or stock, tomatoes, and bay leaves. Cover and simmer on low heat for about 10 minutes.
Add the green beans and mushrooms and continue to simmer, covered, for about 30 minutes. Stir occasionally. Mix in the corn and simmer for about 15 minutes more or until the potatoes and carrots are tender. Add salt and pepper to taste. Remove the bay leaves.


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