Saturday, February 23, 2013

Carrot & Rutabaga Stew

2.5 LBS Rutabaga, cubed
1.25 LBS Carrots, cubed
6 C stock.
1 LG Onion, Diced
2 TBS Penzeys Bouquet Garni
1/2 tsp salt (to taste)
1/2 tsp freshly ground pepper (to taste)
2 cloves garlic, chopped.

Crockpot on low for 8-12 hours.  Using an immersion blender, blend about half into a purree, or remove 1/2 to blender and return to pot.

serve with cooked tortellini.

Easy Guacomole

4 Avocados
1/4 C tomatoes
1/2 diced onion
1 TBS Penzeys Arizona Dreaming
1 Tsp Garlic Powder
2 TBS Lime Juice
1/2 tsp salt
add Cumin?

Mash, do not use immersion blender.