Fish and Vegetable Stew

Hubby and I are trying to eat healthier these days, so I've been trying to think of better ways for us to enjoy vegetables without simply serving them as a side (although I could eat steamed Brussel Sprouts that way for all time).

This simple and quick to whip up stew was a solid choice on a chilly day. I heard there were still places in the mid-Atlantic that have cold winters, but until yesterday I had forgotten what they were like. We even got snow (just a little, though).

Fish and Vegetable Stew
Makes 4 servings, 5 Points+ per serving

What You'll Need:

2 filets of firm, white fish cut into bite-sized pieces
2-3 potatoes, cubed
2 1/2 cups water
2 Tbs olive oil
1 small can of tomato paste
1 onion, minced
1 garlic clove, minced
1 cup sliced carrots
2/3 cup peas
2/3 cup corn
2 chicken bullion cubes (or your preferred equivalent)
1 bay leaf
2 tsp thyme
1 tsp sage
1 tsp pepper
salt to taste

Beef and Beer Stew

   It snowed yesterday, was in 20s overnight, and our heat is broken. This series of events called for some serious comforting, warm food. Queue an amazing recipe I've made a number of times by Not Quite Nigella. It is seriously fantastic, especially if you slow cook it. That's what I did this time, but it just depends on what I have going on during the day. Either way, though, this stew is wonderful.

   The original recipe is in metric, but I have used it and tweaked it so many times that it's now in measurements more familiar to us weirdos who use inches and pounds.

Beef and Beer Stew with Dumplings

What You'll Need:
For Stew:
    2 pounds beef cut into bite sized
    2 onions, diced
    2 garlic cloves, minced
    3 tablespoons flour
    2 cups beef stock
    1, 12 oz bottle of beer*
    3 bay leaves
    1 Tbs brown sugar
    2 Tbs Worcestershire sauce
    pinch of salt, to taste

For the dumplings
    1 cup flour
    2 tsp baking powder
    1/2 tsp salt
    1/4 cup melted butter
    2 eggs
    1/2 cup grated cheese