A little variant of a recipe I got out of a Mediterranean cookbook.
- 1 tbsp olive oil
- 1 large onion, sliced thin
- 2 Tbsp crushed garlic (about 4 cloves)
- 1 large potato, sliced thin
- 1 tsp smoked paprika
- 14 oz can chopped tomatoes, drained (about 1 1/2 cups tomatoes)
- 1 tap dried basil
- 3 cups low-sodium vegetable stock
- salt and pepper to taste
1) Put onions, garlic, potatoes, paprika and oil into pot. Sautee until the onions begin to soften. Don’t overheat.
3) Add tomatoes, basil, vegetable stock. Simmer for 20-30 minutes until potatoes are very soft.
4) With a spatula or large spoon, break potatoes up, thickening the broth.
5) Serve with salt and paper.
Most recipes say “Salt and pepper to taste” but really you can figure the right proportions – this dish is different, it really is a judgement call.
The basic taste is simple, but satisfying, and the salt and pepper can really vary the results. It’s hearty without being overly filling. Probably needs a little tweaking but it’s pretty decent. I’m debating: more paprika, red wine vinegar, possibly some thyme. I also am wondering what it’d be like to replace the paprika with curry powder.
The only flaw is though it seems “main course-like” it’s very low in protein compared to other dishes. Serve it with peas or other high-protein vegetables for a nice light meal.
This would be excellent on a cold day.
Steven Savage is a Geek 2.0 writer, speaker, blogger, and job coach. He blogs on careers at http://www.fantopro.com/, nerd and geek culture at http://www.nerdcaliber.com/, and does a site of creative tools at http://www.seventhsanctum.com/. He can be reached at http://www.stevensavage.com/.