- Sister Clare Josef-Maier
Hearth & Table - March 2, 2023
Have you ever come home from the pantry with a bunch of canned or frozen vegetables you're not excited about, maybe not sure what you'll actually do with them?
We're ready for you - this stew is really, maybe even surprisingly, delicious. Give it a go!
Also, we saved the most delicious rice pudding for last. Haven't you dreamed what rice pudding might be like with a little heavy whipping cream mixed in...?
German vegetable stew w/ chickpeas
2 tablespoons vegetable oil
2 onions, cut into half-julienne
1 head garlic, cloves peeled and sliced
4 stalks of celery, trimmed and sliced
4 carrots, peeled and sliced
2 tablespoons tomato paste
1 large can crushed tomatoes
3 cups vegetable stock
1 can peas, drained
1 can green beans, drained
1 can chickpeas, rinsed and drained
Salt and pepper to taste
Juice and zest of of two lemons
1. In a large pot, heat the oil over medium-high heat, then add the onions.
2. Cook for 10 minutes, then add the garlic.
3. Cook for 3 minutes, then add the celery and carrots.
4. Cook for 7-8 minutes, stirring often, then stir in the tomato paste.
5. Cook for another few minutes, then add the crushed tomatoes, stock, peas, green beans and chickpeas. Simmer everything together for 10-15 minutes, then season to taste with salt, pepper, lemon juice and lemon zest. Serve with rice, bread or potatoes.
1 quart milk
2⁄3 cup short-grain white rice
2 tablespoons white sugar, or more to taste
1 pinch salt
1 cup heavy whipping cream
1 pound fresh blackberries, or jam (optional)
1. Bring milk to a boil in a saucepan; add rice and reduce heat to low. Simmer until rice is tender, about 20 minutes. Stir in sugar and salt. Remove from heat and allow rice to cool.
2. Beat heavy cream in a bowl until stiff peaks form. Lift your beater or whisk straight up: the whipped cream will form sharp peaks. Fold whipped cream into cooled rice.
3. Divide rice into 4 bowls and garnish with blackberries or jam, if desired.