Uphill idealist

It's been almost 14 years we've cooked together. How may meals is that? What curry was the best? Remember the soup cook offs? Do you remember?  I do. Hopes were tossed in. Some spices and veggies too. So much hunger we have abated together. Choosing the temperature. Setting the timer. Let's keep on cookin. Tara L. Eastman June 2014

Ingredients: 3-4 Heads of Kohlrabi 4 Beets (Fresh) 3-4 Yellow and Green Squash 1 Large Sweet Onion Bunch of Green Onion 1 Bag Baby Carrots 2 Apples Handful of Kale Canned tomatoes Spices: Berbere (African Spice) to taste. Fresh Ginger Root - as you like it. Papricka Cinnamon Olive Oil Pepper Salt Chicken/Veg. Soup Stock Chop all veggies and toss in large saute pan with olive oil and all spices. Simmer till all veggies are tender. You may want to add the tougher veggies first (Carrots, Kohlrabi, Beets and Onions) and the more tender veggies later.) Before you serve, mash the stew a little to desired consistency. Serve over rice, quinoa , or with good bread. I add an additional dash of cinnamon toward the end of the cooking process for an extra dose of taste. If you like, add a little fresh mozzarella to the top of the dish for contrast with the sweet spicy flavor. Enjoy! T