Date: 4 Dec 1995 09:54:59 +0100
From: "Smith, Stephen" (firstname.lastname@example.org)
I'm looking for alternatives to curry and chili to spice up my low sodium, vlf
diet. Lately I've been experimenting with a dish I call Scarborough Stew. It's
a simple boiled vegetable dish flavored with a mixture of parsley, sage,
rosemary and thyme.
1 cup onion coursely chopped
1/2 cup celery sliced
4-6 potatoes pared and cubed
2-3 carrots peeled and sliced
1/2 head cabage cut into 1 inch pieces
large can of tomatoes (I drain and chop mine)
3 cups water or stock
(I've had success using 2 cans of Health Valley Low-sodium Fat-free stock)
1/2 cup barley or browm rice
Spice mixture (see below)
Simmer this mixture for at 1 hour.
Remove and puree 1 cup of the vegetables and return to the pot.
Add 1 cup (or 1 can) of cooked kidney or lima beans
Optionaly add left-overs from the refrigerator (e.g. califlower)
Let the additions warm and serve.
In my most recent trial, I used dried vs fresh spices
1 t parsley
1/4 t rubbed sage
1/2 t whole rosemary (crushed)
1/2 t whole thyme (crushed)
1 bay leaf
The stew was very fragrent with the sage seeming to over-power the others.