I rough chopped a couple of carrots, a large celery stalk, a wedge of cabbage, an onion, one potato. I put a small amount of oil in a medium size pot, added a smashed clove of garlic and tossed in the veggies. Season with salt (I used seasoned salt). I just wanted them to be glistening, not browned, then I added some simmering water,
1 cup of Recipe Starter fire roasted tomatoes, (you'll have about 1 1/2 cups left from this can)
1 cup string beans (canned), and one container of Knorr concentrated vegetable stock.
Here's a "pinteresting" trick that worked:
This celery is at least four weeks old. Wrapped in aluminum foil and kept in the crisper.
If I had a small can of corn, I would toss it in at the end of the cooking. Or you could add some cooked small pasta. Sprinkle some Parmesan cheese on top. But it is really delicious just as it is.
Serve with these corn muffins (I halved a recipe for 12 muffins, so for six muffins, combine 1/2 cup flour, 1/2 cup corn meal, 2 T. oil, 2 T. + 2 tsps. sugar, 1/4 tsp. salt, 1 tsp. baking powder, 1/2 cup milk, 'half' of a beaten egg (save half to add to breakfast egg in a.m.). Bake 350 degrees 15-20 minutes. Spray muffin tin or use paper liners.)
My Recipage is still a work in progress, I promise to get it updated, and keep it that way.
Joining On The Menu Monday, You're Gonna Love It, Full Plate Thursday, Foodie Friday, Simple & Sweet Fridays, Sunny Simple Sundays. Thank you to all the hostesses.