If rock stars performed the same songs every night they would quickly get turned off their profession. That’s why they often change their playlist or modify the rhythm and sound of their biggest hits.
The home cook can also easily get fed-up with cooking if they regularly prepare the same dishes. If you feel you need to revive your cooking groove here’s a hearty dish that is anything but ordinary. Its exciting flavor is packed with veggie goodness!
Intruments2 tsp canola oil
½ cup diced onions
1 large red bell pepper, seeded and cut into large chunks
2 cloves garlic, minced
1 tsp grated fresh ginger
2 tbsp all-purpose flour
1 tsp chili powder
½ tsp each ground cumin, ground cinnamon and paprika
2 cups vegetable broth
2 cups quartered unpeeled small red potatoes
½ tsp each salt and freshly ground black pepper
1 can (19 oz / 540 ml) black beans, drained and rinsed
1 can (14 oz / 398 ml) pineapple tidbits, drained
1 cup thawed frozen peas
1 tbsp each chopped fresh cilantro and lime juice
LyricsIn a deep 10-inch skillet, with a tight fitting lid, heat oil over medium heat. Add onions and red peppers. Cook and stir until peppers begin to soften, about 4 minutes. Add garlic and ginger. Cook and stir for 1 minute. Sprinkle in flour, chili powder, cumin, cinnamon and paprika. Cook and stir for 30 seconds more. Stir in vegetable broth and then add potatoes, salt and pepper. Bring to a boil. Reduce heat to low and simmer, covered, for 20 minutes or until potatoes are tender.
Stir in beans, pineapple, peas, cilantro and lime juice. Cover with lid and cook for 5 minutes more. Remove from heat and let stand for 5 minutes before serving.
Volume: Makes 6 servings
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Brent Garell
The Kitchen Roadie
brent@cookapalooza.com
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