- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 1 T olive oil
- 2 t italian spice blend
- salt and pepper to taste
- 1 15.5 oz can diced tomatoes + juice
- 4 small cans of tomato juice (4 oz?)
- 8 of the same can of water
- 1 15.5 oz can cannelini beans
- 1 package frozen veggies (your choice)
- 2 handfuls spinach
- pasta of choice
- Heat oil in a large pot.
- Add onion and garlic.
- Sauté until clear and glossy, but be sure not to burn garlic.
- Add the rest of the ingredients, except pasta.
- Bring to a boil and let simmer for 20-30 minutes if desired (flavors will mingle).
- Add pasta and cook until pasta is done.
Edit: Well, almost wordless WIAW. I realized I should include the recipe links for the last two things.
Chana Masala recipe from Smitten Kitchen (used olive oil instead of vegetable oil, added extra garlic, and used fresh jalepeños — with seeds — because that’s how we roll). Also, I realize now that I totally misspelled “chana” on my graphic, though I’ve seen it both ways.
TVP oats inspired by Laura of Sprint 2 the Table. I added half an apple, a handful of raisins, pumpkin pie spice, and left out all sweeteners.
I also finally found the magic way to make peanut butter in my little tiny food-prep processor. I was stalking Averie Cooks for cookie recipes for my Whole Foods Cookie Swap board on Pinterest, and she had a handy-dandy tutorial for peanut butter.
What did you eat this week?
Thanks to Cassie from Back to her Roots for the photo idea. Now I just need to get better lighting. I live in a dungeon.