Today I whipped up a dish that my 3-year-old ate… eagerly! Since I didn’t think I could cook without a thoroughly tested recipe, (an easy recipe at that,) much less cooking something which I’ve never cooked before, I am definitely pleased with the result and just had to share.
Chefs seem to love cooking what is in season, so it helped that my mom gave me some sort of gourd or pumpkin thing from her garden. (Isn’t this story just getting better? I don’t even know what it is I cooked! Ha!) I have included a photo of what it looks like… it is the large, creamy colored thing in the middle of the box. They have a pumpkin-orange inside and can be found everywhere this time of year.
Here goes:
Cut up entire veggie (or is it a fruit?) into 1/2 – 1″ cubes and throw it into a large pot. Add: 2 ounces of olive oil, 1 full can of V8, 1/2 cup soymilk, 1/2 cup pasta sauce, dash of salt, dash of cinnamon, dash of chili powder, and 1-2 tablespoons of brown sugar. Obviously, the spices should be added to preferred taste, but this is all I used. Cook it on a higher setting until the sauce thickens, then medium until the sauce is pasty , but still chunky.
It’s great alone, on top of lightly curried rice, or rice cooked in coconut milk with a hint of nutmeg.
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