I have these little challenges with myself. How much can I get done in the time it takes my coffee water to boil? (Unload dishwasher, scoop litter boxes, empty dryer.) How many days can an “empty” body wash bottle continue producing product? (1 week.) How late can I leave the house and still get to yoga on time? (14 minutes prior to class.) How long can I go without going to the grocery store? That’s where this recipe came from.
Once again I have refused to step foot in a grocery store on Sunday afternoon, which means I have to make do with what I have or blow money on restaurant food. And since I’ve set an ambitious personal savings goal this year, I’m going with the whole “make do with what I have” thing.
I enjoy the challenge of trying to make something out of nothing. Just ask all the relationships I tried to force into forever. (THAT’S A JOKE.) But seriously, I’m in a constant state of having “nothing” in my closet and pantries and yet somehow I still manage to scrounge up enough to look presentable and well fed. Let’s call it my super power. Or something.
White Bean Quinoa Stew
- 2 tablespoons olive oil
- 1/2 white onion, diced
- 2 carrots, diced
- 3 celery stalks, diced
- 5 (very) small sweet potatoes
- 1 box vegetable stock
- 1 can white beans, rinsed
- 1 tablespoon dried dill
- 1 tablespoon hot sauce
- 1 cup prepared quinoa
- Warm oil in a pot over med-high heat. Add onion, carrots and celery and saute until tender.
- Add sweet potatoes, stock, beans and spices. Bring to a rapid boil and reduce heat to simmer.
- Simmer 30 minutes or until potatoes are tender.
- Add quinoa and serve or store for meals throughout the week because you are scrappy and frugal.