I hit the Alhambra Farmer's Market the other day and spent a mere $15 on a whole week's worth of vegetables. I got salad stuff (romaine, red onion, tomatoes) and an array of other veg including carrots, red and yellow bell peppers, white onions and a kabocha squash.
I took all of my non-salad vegetables and cut them into large chunks. I simply tossed them with a bit of olive oil and salt/pepper, and roasted them in a hot (450) oven for 20 minutes. I threw half of the vegetables into the blender with some hot chicken stock and a chicken/tomato bouillon cube.
The result was an incredibly easy, healthy vegetable soup. It's packed full of fresh vegetable flavor and a perfect side dish, snack or main course.
I took the remaining vegetables and diced them into small cubes. I then tossed them into a saute pan with some hot chicken stock, a couple of teaspoons of curry powder and a cup of whole wheat couscous. Delicious, simple and very healthy. Not bad for an hour's worth of work!
2 comments:
As a vegetarian I like to seek out your thoughts, but was disappointed by this post. You could easily have used veggie broth and really made this a healthy veggie dish rather than chicken broth. I'll do my usual substituting, but wish a veggie dish, were a veggie dish.
I like reading your blog and will continue! Thanks,
Hi Louise. I wasn't trying to make it "vegetarian." I just meant a tale of two vegetable dishes, as in dishes using vegetables, lol. I'm a meateater and prefer chicken stock as it tastes better, in my opinion. But substitute away! And thanks for stopping by!
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