Oyster Stew with Sweet Potato and Leeks

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Serves 4.  Takes about 25-30 prep and cooking time.

2 tbs unsalted butter
1 tbs safflower oil
1 tbs minced fresh ginger
1 leek, white & green parts only, cut 1/4" dice & washed
1 med sweet potato, peeled & diced 1/4" thick
2 tbs all-purpose flour
3 cups non-fat milk
1 8-oz can oysters with 1/4 liquid
season with salt and pepper

Melt butter and oil in med saucepan on med heat.  Add ginger, leeks, and potato; cook, stirring occasionally until soft, about 10 mins.  Stir in flour; cook for 1 minute.

Raise heat to medium-high and slowly pour in milk and reserved oyster liquid, whisking constantly.  As soon as bubbles begin to form around edges of pan, gently stir in oysters and cook just until set, about 2 mins.  Season with salt and pepper.

4g sat. fat; 5 g unsat. fat; 33 mg cholesterol; 25 g carb; 11 g protein; 2 g fiber


Excellent stew.  I had it with the wheat bread that I made Friday.

This afternoon I planted two rows of sweet peas and a row of yellow bush beans because we are suppose to have rain tonight and tomorrow.  The lettuce, chard, broccoli plants look good today.  Soil is quite moist from the rain a couple days ago.  When Cliff called his mother tonight, she asked how the garden was coming.  He told her I planted the sweet peas at 1 pm and we had them with our supper tonight.  She thinks all of the manure is not only in the garden.

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