Sunday, June 30, 2013

Taking a page out of Frugal Queen's book for lunch

 I modified the recipe a bit (, using what I had on hand: about 1/3 cup leftover corn, 1 cup fzn peas, 2 carrots, a bunch of organic CSA Swiss Chard, a can of rinsed and drained (a crash and burn item @ 38 cents) of Goya chic peas (for the protein), 1/2 of a yellow pepper, a large onion, and I used dried, minced garlic instead of fresh. I sauteed this all in a bit of Canola oil.
I used a veggie stock cube from the spice cupboard, a packet of Goya con azafran (my equivalent to "Paella seasoning") and a cup from MY mountain of rice.

It's finishing off, and will be served for today's lunch.

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