Chunky Vegetable Pot Pie

The weather where I live is temperamental. It just can't make up its mind if it wants to be cool or hot. It's November and one would think it would be tired of being so hot all of the time, but it can't seem to decide if it is ready for cool. My telling it to stay cool just doesn't seem to be convincing enough. Happily enough, though, it is staying at least reasonable in its temps and I am not having to run either my air conditioner or my heater. I guess that will have to do for now.

When planning my meals for this week, I had looked at soups and chilis. Wishful thinking on my part. Then this pot pie recipe made its appearance and was different enough from the usual for me to go with it.

This recipe is adapted from the book Savoring the Day by Judith Benn Hurley. The book is not a vegan or even a vegetarian cookbook, but it is lovely nonetheless. I like the book because it has nice ideas to travel through one's day, following natural rhythms.

Chunky Vegetable Pot  Pie

1 bag frozen sliced carrots
1 bag frozen Brussels sprouts
1 bag frozen cauliflower
1 onion, chopped
4 cloves garlic, chopped
1 pkg. sliced mushrooms
1 can diced tomatoes
2 T. lemon juice
1 t. oregano
1/2 t. curry powder
1 double crust pie crust, frozen or homemade

If you decide to use fresh produce instead of frozen, steam the veggies the appropriate length of time until they are tender. I went with frozen for convenience. Thaw the frozen veggies and mix with remaining ingredients. Spoon into pie crust, top with second pie crust and poke holes in the top. Bake at 375 for 30 minutes.

I did cut the Brussels sprouts in half and trimmed the stalks from the cauliflower for mine.

On a vegan list I'm on, the question was asked what vegetable could we be happy to never see again. I was, but shouldn't have been, I guess, surprised at how many people listed Brussels sprouts. While I wouldn't say they are at the top of my list of favorite vegetables, I do still like them.

Forerunners to modern Brussels sprouts were likely cultivated in ancient Rome. Brussels sprouts as we now know them were grown possibly as early as the 13th century in what is now Belgium. While the origins of Brussels sprouts are unknown, the first mention of them can be traced to the late 16th century. They are thought to be native to Belgium, specifically to a region near its capital, Brussels, after which they are named. The first written reference dates to 1587. During the 16th century they enjoyed a popularity in the southern Netherlands and remained a local crop in this area until their use spread throughout the cooler parts of Northern Europe during World War I. Brussels sprouts are now cultivated throughout Europe and the United States. In the U.S., almost all Brussels sprouts are grown in California.

Production of Brussels sprouts in the United States began around 1800, when French settlers brought them to Louisiana. The first plantings in California's Central Coast began in the 1920s, with significant production beginning in the 1940s. Currently there are several thousand acres planted in coastal areas of San Mateo, Santa Cruz, and Monterey Counties of California, which offer an ideal combination of coastal fog and cool temperatures year-round. The harvest season lasts from June through January. They are also grown in Baja California, Mexico, where the harvest season is from December through June.

Brussels sprouts are a cultivar of the same species that includes cabbage, collard greens, broccoli, kale, and kohlrabi; they are cruciferous. They are an excellent source of vitamin C and vitamin K. They are a very good source of numerous nutrients including folate, vitamin A, manganese, dietary fiber, potassium, vitamin B6 and thiamin (vitamin B1) and a good source of omega-3 fatty acids, iron, phosphorus, protein, magnesium, riboflavin (vitamin B2), vitamin E, copper and calcium. In addition to these nutrients, Brussels sprouts contain numerous disease-fighting phytochemicals including sulforaphane, indoles, glucosinolates, isothiocynates, coumarins, dithiolthiones, and phenols.

Moreover, they are believed to protect against colon cancer, due to their containing sinigrin. Although they contain compounds such as goitrin that can act as goitrogens and interfere with thyroid hormone production, realistic amounts in the diet do not seem to have any effect on the function of the thyroid gland in humans.

Brussels sprouts may have unique health benefits in the area of DNA protection. A recent study has shown improved stability of DNA inside of our white blood cells after daily consumption of Brussels sprouts in the amount of 1.25 cups. Interestingly, it's the ability of certain compounds in Brussels sprouts to block the activity of sulphotransferase enzymes that researchers believe to be responsible for these DNA-protective benefits.

You'll find nearly 100 studies in PubMed (the health research database at the National Library of Medicine in Washington, D.C.) that are focused on Brussels sprouts, and over half of those studies involve the health benefits of this cruciferous vegetable in relationship to cancer. This connection between Brussels sprouts and cancer prevention should not be surprising since Brussels sprouts provide special nutrient support for three body systems that are closely connected with cancer development as well as cancer prevention. These three systems are (1) the body's detox system, (2) its antioxidant system, and (3) its inflammatory/anti-inflammatory system. Chronic imbalances in any of these three systems can increase risk of cancer, and when imbalances in all three systems occur simultaneously, the risk of cancer increases significantly. Among all types of cancer, prevention of the following cancer types is most closely associated with intake of Brussels sprouts: bladder cancer, breast cancer, colon cancer, lung cancer, prostate cancer, and ovarian cancer.

Researchers have looked at a variety of cardiovascular problems - including heart attack, ischemic heart disease, and atherosclerosis - and found preliminary evidence of an ability on the part of cruciferous vegetables to lower our risk of these health problems. Yet regardless of the specific cardiovascular problem, it is one particular type of cardiovascular benefit that has most interested researchers, and that benefit is the anti-inflammatory nature of Brussels sprouts and their fellow cruciferous vegetables. Scientists have not always viewed cardiovascular problems as having a central inflammatory component, but the role of unwanted inflammation in creating problems for our blood vessels and circulation has become increasingly fundamental to an understanding of cardiovascular diseases. Of particular interest here has been the isothiocyanate (ITC) sulforaphane, which is made from glucoraphanin (a glucosinolate) found in Brussels sprouts. Not only does this ITC trigger anti-inflammatory activity in our cardiovascular system - it may also be able to help prevent and even possibly help reverse blood vessel damage.

In fact, when the cholesterol-lowering ability of steamed Brussels sprouts was compared with the cholesterol-lowering ability of the prescription drug cholestyramine (a medication that is taken for the purpose of lowering cholesterol), Brussels sprouts bound 27% as many bile acids (on a total dietary fiber basis).

If you've never tried these miniature cabbages, you should. This recipe is a good way to introduce yourself to them.

Panko Encrusted Seitan Cutlets

I am always on the lookout for new things to try or new ways to do it. I have numerous cookbooks and have been collecting recipes since I was 15 years old. It's fun to look through some of the recipes I have and sometimes I wonder *what was I thinking* or *OMG this sounds gross!* It amazes me sometimes what some cooks will come up with and think it will be even marginally palatable. And then there are those that I think sound odd but when tasted, are really quite good!

None of that, however, applies to this dish. From the moment I saw it I thought it would be scrumptious. It was!

Panko Encrusted Seitan Chops

Seitan
1 c. panko breadcrumbs
3 T. fresh chopped rosemary
1 t. garlic powder
1 t. onion powder
1/2 t. salt
1/2 t. black pepper

Make the seitan using the Seitan with Satan recipe, except substitute garbanzo bean flour for the nutritional yeast. Also, this time around I used Braggs Aminos in place of the soy sauce. No other reason than I was out of soy sauce! Let it drain after cooking. Slice into cutlets, about little less than 1/2 inch thick.

Mix the bread crumbs and other ingredients together.

Heat oil in a frying pan on medium high. Press the cutlets into the breadcrumb mixture until nicely covered, then place in the oil in the frying pan and cook until nicely brown on one side. Flip and brown on the other.

I served it with apples and dried cranberries baked in maple, ginger and brown sugar. My daughter noted that running her cutlet pieces through the mapley liquid added a really nice additional flavor to the dish.

If you've never had seitan (pronounced say-tahn) before, you are in for a treat. Seitan is derived from the protein portion of wheat and has a chewy texture. If you are a non-vegan or a vegan convert, it is a great substitute for meat, especially if you are trying to limit your soy consumption. According to Barbara and Leonard Jacobs in their excellent book Cooking with Seitan, "seitan has been a staple food among vegetarian monks of China, Russian wheat farmers, peasants of Southeast Asia, and Mormons. People who had traditionally eaten wheat had also discovered a method to extract the gluten and create a seitan-like product."

You can make your own, like I do, or buy it commercially made. You will find it in tubs or vacuum packs soaking in marinade in either the refrigerator or the freezer section of many natural food stores. You may also find frozen or fresh gluten in Asian markets by the name Mi-Tan. As gluten is a low sodium and extremely lowfat protein (containing around 10 mg. sodium, 0 g. fat, and 7.5 g. protein per ounce in its raw state), additional processing is what may add unhealthy attributes. Most of the commercially prepared seitan contains a considerable amount of sodium (up to 100 mg. per ounce). If you choose to deep-fry the gluten, the fat content will jump from virtually zero to the number of grams in whatever oil is absorbed (at 4.5 grams per teaspoon).

Like I said, I prefer to make my own, because then I can change up ingredients (as I did in this recipe) to suit me. I haven't tried changing up to flavors to mimic different meats, like pork, poultry or seafood, but I do happen to have a cookbook that gives the ingredients to do that very thing. Definitely on my list of things to try!

Try this dish. I think you'll like it!

Seitan

Chickpea Patties

We love falafel. I think it was one of the first *foreign* dishes we tried after becoming vegan. Previously, our ethnic adventures had pretty much been limited to Chinese, Mexican and Italian. Mediterranean food had never been in our repertoire. I'm not even sure when first we tried falafel, but we've been hooked ever since.

When I came upon this recipe I thought it was a nice take on falafel, making me think more of the vegetarian style cutlets I had experimented with in my early mom years, when I was making better efforts to feed my family nutritiously. Funny, now that I think about it, those early years provided a pretty good base, but I am so much happier that we have gone complete circle and then some.

Chickpea Patties

Olive oil
One onion, chopped
3 celery stalks, chopped
1/2 t. salt
black pepper to taste
2 cans garbanzo beans, drained
few cloves of garlic
2 T. vegan Worcestershire sauce
2 T. Braggs aminos
1 t. dried thyme
2 c. cooked brown rice
3/4 c. quick oats

Saute onion, celery, salt and pepper in olive oil until soft. In a food processor, puree garbanzo beans, garlic cloves, Worcestershire sauce, Braggs, thyme, and a sprinkle of salt. Add sauteed vegetables and 1 c. of the brown rice. Whiz again in the food processor to blend well. Add last cup of rice for one more whiz around. Transfer to a bowl and mix in the oats. Cover and refrigerate for about 30 minutes. Form into patties and fry in more oil on medium high heat. Fry until golden on each side.

I served it with tahini on the side.  They came out nicely crispy.

Garbanzo beans, which may also be called chickpeas, are a member of the legume family. Instead of having the flat oval shape of most beans, garbanzo bean are a pale cream (though some other colors are available) and mostly round in shape. These legumes were domesticated very early, possibly even 5000-10,000 years ago, and evidence of their use is found in archaeological digs in places like Turkey, France and Israel. Domesticated chickpeas have been found in the aceramic levels of Jericho (PPNB) along with Cayönü in Turkey and in Neolithic pottery at Hacilar, Turkey. They are found in the late Neolithic (about 3500 BCE) at Thessaly, Kastanas, Lerna and Dimini. In southern France Mesolithic layers in a cave at L'Abeurador, Aude have yielded wild chickpeas carbon dated to 6790±90 BCE. By the Bronze Age, chickpeas were known in Italy and Greece. In classical Greece, they were called erébinthos and eaten as a staple, a dessert, or consumed raw when young. The Romans knew several varieties such as venus, ram, and punic chickpeas. They were both cooked down into a broth and roasted as a snack. The Roman gourmet Apicius - I mentioned him in an earlier post here - gives several recipes for chickpeas. Carbonized chickpeas have been found at the Roman legion fort at Neuss (Novaesium), Germany in layers from the first century CE, along with rice.

Chickpeas are mentioned in Charlemagne's Capitulare de villis (about 800 CE) as cicer italicum, as grown in each imperial demesne. Albertus Magnus mentions red, white and black varieties. Nicholas Culpeper noted "chick-pease or cicers" are less "windy" than peas and more nourishing. Ancient people also associated chickpeas with Venus because they were said to offer medical uses such as increasing sperm and milk, provoking menstruation and urine and helping to treat kidney stones. In 1793, ground-roast chickpeas were noted by a German writer as a coffee substitute in Europe and in the First World War, they were grown for this in some areas of Germany. Chickpeas are still sometimes brewed instead of coffee.
They are used in making hummus and falafel and most often seen in Mediterranean dishes. I also use them to make a vegan tuna salad that we really like. Good on crackers or even as a sandwich.

The popularity of garbanzo beans may be due to their inherent nutritional value. A cooked cup (164 grams) is an excellent source of dietary fiber, and provides substantial levels of important nutrients like iron and folate. They also are a high protein food, with just under 15 grams of protein per serving. These nutrients are paired with relatively low calories, only 269 per cup.

Garbanzo beans have a light, buttery flavor. They’re not strong in taste, and will readily absorb most other flavors, spices or seasonings. We even eat them straight out of the can, they are just that nice.

Shepherdess Pie

I love autumn. I love foods associated with autumn. I love to cook. Hmmm, sounds like a match made in heaven! That's what you'll think when you eat this.

Shepherdess Pie

1 butternut squash, peeled and cut into bite sized chunks
1 rutabaga, peeled and cut into bite sized chunks
1 onion, diced
2 carrots, sliced
10 pkg. frozen spinach, thawed and squeezed
3 stalks celery, sliced
8 cloves garlic, sliced
Olive oil
1 t. poultry type seasoning
dash ground cloves
dash nutmeg
pinch anise seeds
1 t. paprika
sprinkle of Braggs aminos
Potatoes

Make mashed potatoes in the way you like. I don't peel the potatoes, just wash and but into eighths. Cover with water, bring to a boil, cover with a lid and turn to simmer until potatoes are soft, about 20-30 minutes, depending on how many potatoes you are boiling and how small you cut them. When done, drain the water, add some soy milk or vegetable broth, salt, pepper, sprinkle of basil and oregano, a little bit of nutritional yeast and mix away!

Saute the onion, garlic, rutabaga, carrots, celery and squash until onions have wilted. Add spinach and spices and mix up.

Pour cooked veggies into a casserole dish. Top with mashed potatoes, being sure to seal all edges.

Bake at 350 for 30 minutes. Comes out sizzling and delicious!

The history of shepherd's pie is one of meat and potatoes. Mine, however, is cruelty free. It lends itself to any variety of ingredients, but always topped with potatoes.

Cottage pie refers to an English or Irish meat pie made with ground beef and with a crust made from mashed potato. A variation on this dish using ground lamb is known as shepherd's pie. Unlike standard pies, cottage or shepherd's pie does not include a bottom pastry crust.

The term cottage pie is known to have been in use in 1791, when the potato was being introduced as an edible crop affordable for the poor (cf. "cottage" meaning a modest dwelling for rural workers).

In early cookery books, the dish was a means of using leftover roasted meat of any kind, and the pie dish was lined with mashed potato as well as having a mashed potato crust on top.
The term "shepherd's pie" did not appear until the 1870s, and since then it has been used synonymously with "cottage pie", regardless of whether the principal ingredient was beef or mutton. Several countries have their own version: 
In Ireland and parts of Canada  the dish is commonly called shepherd's pie even when containing beef.
In the United States a similar dish is called cowboy pie. In New England the most common recipe for shepherd's pie consists of ground beef, canned creamed corn, mashed potatoes, and cream of mushroom soup.
In Quebec, a similar dish is called pâté chinois (Chinese pie).
In France, a similar dish is called hachis Parmentier.
In Jordan, Syria and Lebanon a similar dish is referred to as "Siniyet Batata" (literally meaning a plate of potatoes), or "Kibbet Batata".
In Russia, a similar dish is called "Картофельная запеканка" (Kartofel'naya zapekanka, or "potato baked pudding").
In Chile a similar dish is called pastel de papa (potato pie).
In Argentina a similar dish is called pastel de carne (meat pie)
In the Dominican Republic this is called pastelon de papa (potato casserole), it has a layer of potatoes, one or two of meat, and another of potatoes, topped with a layer of cheese.
In New Zealand it is also referred to as a potato-top pie, and is commonly filled with ground beef.

I hope you enjoy it as much as my family did!

Is Your Wine or Beer Vegan?

My family and I like our beverages. Tea, water, juice, the occasional soda. Oh, and beer and wine. Now, me, I'm not a beer drinker. I'll cook with it every now and then, but two things I have just never acquired a taste for are coffee and beer. I get teased because I don't even like the smells, unlike some non-coffee drinkers I know. I swear, open a fresh container of coffee and from anywhere in the house I will come into the kitchen insisting something is burning. Seriously, that is how it smells to me. Not appealing at all.

But wine? I like wine. Not all wine, and will admit to being a bit of a wienie about it. It has to be sweet. You can keep your dry wine, I don't want any! So imagine my surprise, and disgust, when I learned not all wines or beers are vegan! What the heck? It's made from grapes and barley and hops and wheat and it's all vegetarian, right?

Wrong.

Many wines are made using animal-derived ingredients to assist in the processing of the wine. While these
ingredients are largely filtered out of the wine before sold, the use of animal ingredients in the creation of the wine may make them unsuitable for consumption by vegans. Typically these ingredients are used as processing aids in the "fining" or filtration part of the winemaking process to help remove solid impurities such as grape skins, stems, pips, to remove the yeast used in the fermentation process, or to adjust the tannin levels. This is done to create a clearer, brighter, better tasting and more presentable wine.

Wine is clarified, or cleared, after fermentation. Some of the ingredients used include:

- edible gelatins (made from bones)
- isinglass (made from the swim bladders of fish)
- casein and potassium caseinate (milk proteins)
- animal albumin (egg albumin and dried blood powder)

It isn't any different with beer. Many beers are conditioned using the same fining agents as those used for wine. Finings are a substance put into the beer to clear out the yeast and particles. As with wine, isinglass, egg whites and caseins are often used for fining. However, bentonite, a mineral derived from clay, is also sometimes used.

My go to source now is Barnivore. If your preferred brand or label isn't listed, they even tell you how to contact the company and get the info you need.

Now I can imbibe without worry, and still be cruelty free!

Pumpkin Alfredo

Every time around Hallowe'en, I like to try something with pumpkin in it. I'm not a big sweets eater, so it typically means something main dish. I found this and couldn't wait to try it!

Pumpkin Alfredo

1 package fettuccine noodles
1 package soft silken tofu
3/4 cup canned pumpkin
1/2 cup nutritional yeast
1/4 cup flaxseed
1 tsp sea salt
1/2 tsp ground allspice
1/2 tsp cinnamon
olive oil and sea salt to taste

Cook pasta according to package directions. While pasta is cooking, combine all sauce ingredients together in a food processor. Blend until smooth. When pasta is finished cooking, drain, rinse and return to pot. Toss in a light amount of olive oil to evenly coat the noodles. Combine the sauce with the pasta and mix well. Throw some pecans on top!

The flavor was very nice and mild, not as spicy as I expected. I put whole pecans on top, but I think mixing in some chopped pecans would be a good idea.

I tried making the sauce in the blender at first, but that didn't work so well. Definitely use a food processor for getting a good blend of the ingredients. The flax seeds add a nice little crunch.

Pumpkins are believed to have originated in North America. Seeds from related plants have been found in Mexico dating back to 7000 to 5500 B.C. References to pumpkins date back many centuries. The name pumpkin originated from the Greek word for "large melon" which is "pepon." "Pepon" was changed by the French into "pompon." The English changed "pompon" to "Pumpion." American colonists changed "pumpion" into "pumpkin." Native American Indians used pumpkin as a staple in their diets centuries before the pilgrims landed. They called pumpkins "isqoutm squash", and used pumpkin seeds for food and medicine finding the seeds to be useful in eliminating intestinal parasites. The tribes also used pumpkin seeds to treat kidney problems. The seeds are still used to prevent kidney stones, but it is not known how this works. They also dried strips of pumpkin and wove them into mats. Indians would also roast long strips of pumpkin on the open fire and eat them. When white settlers arrived, they saw the pumpkins grown by the Indians and pumpkin soon became a staple in their diets. As today, early settlers used them in a wide variety of recipes from desserts to stews and soups. The origin of pumpkin pie is thought to have occurred when the colonists sliced off the pumpkin top, removed the seeds, and then filled it with milk, spices and honey. The pumpkin was then baked in the hot ashes of a dying fire. In early colonial times, pumpkins were used as an ingredient for the crust of pies, not the filling.

A 2005 study in the Journal of the American College of Nutrition found that 68 percent of Americans have a magnesium deficiency. A magnesium deficiency can eventually lead to serious conditions like heart disease, hypertension and diabetes if left untreated. One way to make sure you don’t fall into this category is to regularly incorporate pumpkin seeds into your diet. Pumpkin seeds are so high in magnesium that just one quarter cup of pumpkin seeds contains approximately 87 percent of the recommended daily value of magnesium for an adult. A great source of phosphorus and manganese, pumpkin seeds also contain protein, iron, calcium, zinc and a variety of vitamins including B, K and A. According to the American Journal of Clinical Nutrition, the zinc in these seeds has proven to help prevent osteoporosis in both men and women. Omega-3 fatty acids found in pumpkin seeds create a natural anti-inflammatory effect so arthritis-sufferers can find relief without the negative side effects of nonsteroidal anti-inflammatory drugs like acetaminophen or ibuprofen. Phytosterols, a naturally occurring compound found in pumpkin seeds, have been found to be helpful for lowering LDL cholesterol. Pumpkin seed oil helps keep testosterone from inflicting damage on the male prostate cells and therefore helps reduce prostate cancer development. Pumpkin seeds help ease difficult urination by inhibiting enzymes associated with prostate enlargement. Pumpkin seed extract can also help those with incontinence issues by increasing testosterone levels and strengthening the pelvic muscles.

I can find pumpkin seeds year round at my local grocery store in the bulk aisle. I'll definitely be using pumpkin seeds much more often!

This Stew Will Put a Spell On You!

I love stew. Always have. My mom would typically makes hers in a pressure cooker, and the smells permeating the house were heaven sent. I wanted something reminiscent of those days, so when I came upon this recipe, I had to make it.

Witch's Stew

Seitan, cut into chunks (I made my own, using the recipe from Seitan with Satan, more on that later!)
1-2 lbs. potatoes, chopped into quarters
5-6 large carrots, sliced
1 large onion, finely chopped
2 cloves of garlic, finally chopped
1 bag frozen peas
4 c. vegetable broth or stock
Olive oil
2 vegetable boullion cubes mixed with 2 c. boiling water
1 c. unbleached flour, mixed with 1 tbsp. onion powder and 1 tbsp. garlic powder
1/2 tbsp. thyme
1/2 tbsp. sage
1 c. unbleached flour, mixed with 2 tbsp soy sauce and 1 c. water (I actually used the leftover flour from above and the leftover broth from making seitan earlier)

1. Dredge seitan chunks in flour/onion powder/garlic powder mixture.
2. Heat olive oil in a Dutch oven over medium heat. Toss in seitan chunks and cook until heated through and slightly browned.
3. Add garlic and cook for 2 minutes.
4. Add vegetable broth, vegetable bouillon/boiled water mixture, potatoes, onions, and carrots. Allow to cook for at least 35-40 minutes, or until potatoes and carrots are mostly cooked through.
5. Add frozen peas, thyme, and sage and mix well. Add flour/soy sauce/water mixture slowly, and stir well - this thickens the stew. Allow to cook for 10-15 more minutes, or until peas are completely heated through.

I really liked the flavor of this, and didn't even add any salt or pepper to it.
 
I made my very first batch of seitan for this, rather than buying it premade from the store. It was remarkably easy, made the house smell divine, and came out pretty darned good, I thought, for my first attempt. I am definitely going to make my own seitan from now on.
 
I wondered about the history of stews, since they are not only popular now, but are often mentioned in different books I read, both fiction and non-fiction. It seems stews are mentioned  in the oldest cookbook known. There are recipes for lamb stews & fish stews in 'Apicius de re Coquinaria', whose identity is uncertain, there having been 3 Romans by that name in the period 1st century BC to 2nd century AD. The most famous and colorful of the three was M. Gavius Apicius, who taught haute cuisine under Tiberius and who legend has it exhausted a vast fortune on his lavish dinners, finally killing himself when his funds no longer permitted him to eat to his tastes.What is known is that the book has survived, and there are recipes for stews of lamb and fish in it. There is an English translation of Apicius for those so inclined.
 
There were also stew recipes by one Taillevent (French chef, 1310-1395 whose real name was Guillaume Tirel), who wrote Le Viandier, one of the oldest cookbooks in French. It mentions ragouts (ragoût), which is the French word for a main-dish stew.
 
There is archaeological evidence of practices going back 7,000 or 8,000 years or more of other cultures using shell of large mollusks, like clams, and turtle shells to boil foods in. And, no doubt the development of pottery, perhaps 10,000 years ago, made cooking even easier.
 
All I know is making stew is one of the easiest things to do and very flexible, ingredients-wise. So whip up a cauldron...er...pot of stew and enjoy!