So I've started cooking like the Marines: no ingredient left behind. Which is sometimes a challenge, especially given my aversion to some things.
Today's aversion ingredient: celery. Almost all the vegetarian/g-f options I was finding for celery were related to pot-pie imitations. I can't eat a lot of the stuff in that, but decided to base my lunch off of this concept.
So here's the recipe:
3 red potatoes
2 celery stalks, thinly sliced
1 medium/largish carrot, thinly sliced
2 tbsp garlic, minced
1/3 cup frozen peas
2 tbsp mild olive oil
1 tsp dried basil
1 tsp dried french thyme
- Microwave potatoes (after stabbing) for ~5min, or until tender/cooked
- At the same time, heat olive oil and garlic in a skillet for a minute or two
- Add in carrot and celery, cook for 4-5 minutes
- Take potatoes out of microwave and carefully (they're hot!) dice them in 1/2" cubes
- Add potatoes to skillet and mix well to coat with oil and cook for 7-10 minutes
- Add in frozen peas and cover pan and cook until peas are no longer frozen.
- Serve on plate
Let me know if you try it!
--m
No comments:
Post a Comment