At our office in the winter months, we have a “crock pot club” on Wednesdays for lunch. If you sign up, you bring something that can be made in a crock pot and enough side items to feed the team. And if you don’t cook? Well, we’ve been known to be treated to take out sushi on occasion by a certain colleague.
It’s been a great way to share recipes but also bringing everyone together over a hearty meal. There’s something to be said for soups, stews, and casseroles on cold, wet winter Wednesdays.
Last week, my turn came ’round again. I had been saving up some gluten free recipes that my daughter has refused to try, and Wednesday was the perfect excuse to experiment. I started with a recipe from another source, but as most of my regular readers know, I’m more about creative cooking than following the rules. Plus, I just happened to harvest some great turnips out of my garden, and what better way to share your winter veggies!
Growing Grace Farm’s Tex Mex Stew
Ingredients (I go organic and local when available):
1 box organic chicken or veggie stock or approximately 4 cups of homemade stock
1 onion chopped to desired texture
1 head of garlic, pressed
1 med butternut squash, seeded and diced into small cubes
3 small turnips, diced in small cubes
3 carrots sliced on mandoline at medium thickness
4 new potatoes, diced in small cubes
2 cans black beans
3 slices of turkey bacon, cooked then chopped into small pieces (can leave out for vegetarian/vegan option)
1/2 package taco seasoning
cumin, salt, pepper
Extras to add when serving:
lime slices, chopped cilantro, salsa, sour cream
Layer the ingredients in the crock pot as listed above. I did not saute the onions or garlic–just put them in raw. Sprinkle some cumin, salt and pepper as well as half package of taco seasoning (for spicier, add red pepper flakes or cayenne pepper). Pour broth over the stew veggies and beans–do not worry if it doesn’t fully cover everything–that will make it like a stew. I just stirred mine a couple of times so the beans didn’t dry out on top. Cover and cook on high for 4 hours or low for 6-8 hours.
If you love lime and fresh cilantro, it is delicious on the stew.
This recipe served 12 large mugs of soup. We had some gluten free tortilla chips and fruit on the side. Great lunch!