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Published: Monday, 10/7/2013 - Updated: 1 year ago

Dinner Tonight: Vegetable Creole

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.”

Vegetable Creole

  • 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 food@theblade.com or Dinner Tonight, The Blade, 541 N. Superior St., Toledo, OH 43660.

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