This recipe for Vegetable Creole, thoughtfully submitted by Nancy Kelly of Holland, is “easy, flavorful, [and] thrifty,” she wrote. She very much recommends using whole canned tomatoes for this dish, adding that “diced or flavored tomatoes will affect the flavor and texture.”
- ½ cup diced celery
- 1/3 cup sliced onions
- 1 tablespoon vegetable or canola oil
- 1 (28-ounce) can whole tomatoes (2½ cups)
- 1 teaspoon celery salt
- ½ teaspoon dried basil
- ½ teaspoon dried rosemary
- Salt and pepper, to taste
- 2 cups cooked frozen peas
- ½ cup canned dark kidney beans
- 3 cups cooked white rice
Add a small amount of water to a large pot over medium-high heat, and simmer celery and onions in it until tender. Drain the water and add the oil. Sauté the celery and onion over low heat for 1 minute. Add tomatoes, celery salt, basil, rosemary, salt, and pepper. Cook over low heat for 20 minutes, stirring occasionally. Add the peas and kidney beans, cover, and cook 5 minutes longer, until thoroughly heated. Serve over the white rice.
— Nancy Kelly
Have a recipe that is fast and healthy? Send it to email@example.com or Dinner Tonight, The Blade, 541 N. Superior St., Toledo, OH 43660.
Guidelines: Please keep your comments smart and civil. Don't attack other readers personally, and keep your language decent. Comments that violate these standards, or our privacy statement or visitor's agreement, are subject to being removed and commenters are subject to being banned. To post comments, you must be a registered user on toledoblade.com. To find out more, please visit the FAQ.