Guest Post | Lexie from Lexie’s Kitchen
The birth of baby Ginger Brozyna has got me reminiscing about the days following the delivery of my second. I remember being ravenous after an 18-hour labor and utterly (pun intended) exhausted. The kitchen was the last place I wanted to be—and thankfully, because of some very kind-hearted women, I didn’t have to.
Prior to my son’s birth, I had joined a moms group in Centennial, Colorado. One of their customs was to deliver a meal, once a day, for two full weeks to new parents. I will forever be touched and grateful for that outpouring of love—and food! It took a huge load off of my shoulders and allowed me to focus on what mattered—my baby and my family.
As I contemplated what recipe to share in this guest post, I thought about the kind of meal I’d bring to the Brozyna family. Comforting and hearty came to mind. Yep. A big pot of stew accompanied by a batch of Elana’s Pantry’s almond flour biscuits .
Lexie’s Stew Seasoning
Making stew seasoning in bulk speeds up stew prep time by eliminating the need to measure out spices each time.
Makes: Approximately 1-3/4 cups seasoning (for 7-14 batches of stew)
Prep Time: 5 minutes
1 cup BROWN RICE FLOUR
2 tablespoons SEA SALT
2 tablespoons granulated ONION
2 tablespoons PAPRIKA
2 tablespoons dried PARSLEY FLAKES
1 tablespoons granulated GARLIC
1 tablespoon CELERY SEED
2 teaspoons dried OREGANO
2 teaspoons BLACK PEPPER
1 teaspoon dried ROSEMARY, crushed
1 teaspoon dried DILL
1 teaspoon dried THYME
Measure ingredients into a jar. Cover and shake until well combined.