Lunch Date

Today my good friends Cari and Stacey came over for lunch. Stacey brought her adorable son Aiden and Cari "brought" the baby in her belly, so I guess you could call it Lily's first "playdate." She slept through most of it, (and I forgot to take pictures) but the mommys sure had a good time.

So what was for lunch? I made this super easy, figure friendly, veggie stew. Most importantly it was dairy free, but it was also just right for fall. The girls were asking for the recipe, so I had to post it on the blog, but I can't take the credit- I stole it from Rachel Ray's 30 minute meals and jazzed it up a bit for my tastes. Serve it up with some crusty bread for a yummy lunch or dinner!

Rachel Ray's Veggie Stew

3T olive oil
2 onions
2 baking potatoes
3 cloves garlic
1 bayleaf
1 medium eggplant
2 small or 1 large zucchini
1 container sliced mushrooms
1 roasted red pepper
1 green pepper
2 (14.5 oz) cans of roasted tomatoes (this is what makes it so tasty)
1 can tomato paste
2c. chicken broth
1T fresh basil
1T fresh cilantro
pinch of crushed red pepper
salt & pepper

Heat olive oil in a large pot. Chop all the veggies in big chunks and add them to the olive oil in the order listed. Let the potatoes, garlic, and onions have a few minutes before you add the other veggies, and season them with salt and pepper. After you add the eggplant and zucchini put the lid on the pot and let it all simmer on low for 5-10 minutes before you add the tomatoes and broth. (You can really put whatever veggies you like or have on hand in this.) Let it all come together on the stove in a simmer for about 10-15 minutes and enjoy!