Monday, October 15, 2007

Vegetable Macaroni Stew: let no vegetable go to waste!

This Vegetable Stew is so tasty that Mikey and Zack would never guess that I make it to use up the remains of vegetables in the fridge! Today, my sister and her two kids (4 and 6) came over from Marin for a day in the city. I made this stew when they arrived and we had it for lunch. This recipe is so easy, I made it while three kids ran around my small apartment. Everyone was starved after a fun morning at Koret Children's Quarter, it was a relief to know lunch was already made.

1) Cover the bottom of a soup pot with olive oil and heat.
2) Add an onion or however much of an onion you have.
3) Add finely chopped garlic to taste. I like two cloves.
4) Add finely chopped ginger to taste. I like about two inches from a root.
5) Mix in spices: salt, pepper, turmeric, curry seasoning. Cook all of the above for about seven minutes.
6) Add all your chopped vegetables. The picture shows green beans, carrots, and corn. Today I threw in the rest of the green beans, carrots, and zucchini.
7) Add 1 to 2 cups of Macaroni pasta.
8) Add water until it rises one inch above all the vegetables and pasta. Bring to a boil and then simmer until the pasta is done. You want it cooked down like the picture shows.

I sprinkle Parmesan cheese over the top. I sometimes serve it over rice if I am really hungry or feeding my husband.

Mikey enjoys this meal. I love watching him eat a meal made with curry seasoning; it warms my heart!

The macaroni in the picture is semolina pasta. Learn more about why it isn't the best food choice in my post here. I am cooking my way through what I have left in my pantry before switching to rice pasta and on occasion whole wheat pasta.


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