Vegetable Riot Pasta Sauce

Preparation time: 15 minutes Cooking time: about 40-45 minutes

I wanted to make a pasta sauce that had lots of vegetables (and thereby reduce the amount of pasta eaten as well). This turned out very, very well, and we were pleased with it.

You need: 1 yellow squash, diced; 1 bunch green onions, finely chopped; 2 cups tomatoes, diced; 1 bunch any greens you like, finely chopped; 1-2 bell peppers, diced; 1 cup loosely packed cilantro (or parsley, whichever you prefer); 2-3 bay leaves; 1/4 cup red wine vinegar; 2 tbsp minced garlic; and to taste: dill, oregano, thyme, rosemary, basil, black pepper, red chili flakes or dried red chilies, salt. Yes, I know I add too many herbs, but they taste so good.

How to: I used dried herbs, BTW, but you could use fresh if you have them.

Heat some olive oil in a pan large enough to hold everything. Add the dried red chilies if you are using them, and the bay leaves.

Add the squash, cook for 4-5 minutes, stirring a couple of times. Add rosemary and thyme.

Add red peppers, cook 5 minutes, etc. etc.

Add onions, stir, cook for 5 minutes.

Add greens, stir, cover and let it cook for 4-5 minutes.

Add red wine vinegar, stir well, and let it cook uncovered until the vinegar has cooked away. Add garlic.

Stir again, add tomatoes. Stir, cover, let it cook for 5 minutes.

Add remaining herbs and salt. Cover and let it cook till done.

Uncover and let the water cook out, if you like. Add the cilantro just before you take it off the heat, stir, and ladle it over the pasta of your choice. (We had spinach fettuccine).

Yesterday rice mixup

rice-casserole.jpg

Sometimes you have rice left over. Sometimes there’s just three vegetables in the fridge, and none of them the same kind. What do you do? Rice mixup!

I tried this for dinner today, and it was pretty damn good. I love red chard.

You need: 1 cup cooked brown rice; 1 bunch red chard; 1 big onion; 1 red bell pepper; 2 small yellow squashes; oil; 1 bay leaf; and to taste: salt, crushed red pepper (chili flakes), oregano, thyme, rosemary.

How to: chop the vegetables. Heat oil, add onions and cook for 3-4 minutes. Add the pepper and cook another 3-4 minutes. Add the squash and cook for another 3-4 minutes. Add everything else and stir well. Cover and let cook for about 5 minutes, stirring occasionally. Turn off the heat and mix the rice in with the vegetables.