| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
md |
(approx. 15 oz.) can each (Freely substitute, add or omit): |
|
|
Mushrooms; sliced or stems and pieces, with juice |
|
|
Green beans; drained |
|
|
Sliced potatoes; drained |
|
|
Butter beans; drained (optional–could substitute or add rinsed, drained kidney beans) |
| 1/2 |
c |
Frozen peas (I admit it–I do hate canned peas–nasty, mushy, kaka nay nay) |
| 1/2 |
c |
Frozen (or a medium can) corn kernels |
| 4 |
|
Cloves of garlic to taste; minced, or more |
| 1 |
sm |
Onion; chopped |
| 1 |
|
Green bell pepper; chopped |
| 1 |
pk |
Dry sloppy joe seasoning (I'm lazy but trust me–I cook good!) |
|
|
Curry to taste |
|
|
Cumin to taste |
| 1 |
lb |
(approx.) your favorite pasta (I used fettuccini) |
INSTRUCTIONS
Saute green peppers, onion and garlic over med. high heat until onions are
soft and garlic is fragrant. Add everything except pasta. Simmer for 10-15
minutes while you cook the pasta. Pour veggies over pasta, sprinkle
generously with sliced red chile peppers and serve with mango chuntney on
the side. Of course, if you wanted to be fancy, you could substitute all
fresh ingredients but then I wouldn't call it easy (;)} (Bet you never
thought that I'd get to the mango chutney, hunh?) Takes about 30-40 min.
from start to table and serves 4-6.
Posted to CHILE-HEADS DIGEST V4 #040 by kay buie <kaybuie@softcom.net> on
Jul 25, 1997
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