Tuesday, September 18, 2012
MY WAY TO THE DINNER HIGHWAY:
Marks fabulous book takes us from breakfast to dessert and everywhere in between. I added a few extra goodies to this one (like chopping Parmesan rind and adding it to the mix, which gave a lovely surprise once cooked down):
1/4 cup olive oil
1 medium onion, chopped
1 medium carrot, chopped
1 medium celery, chopped
salt and freshly ground pepper
2 large potatoes, cut into small chunks
1 cup chopped tomatoes or can of tomatoes with juice
1 medium zucchini, cut into small chunks
1 bunch sturdy leafy greens like kale or escarole (I used kale and wasn't crazy about it)
freshly grated Parmesan for top of finished product
TO START, place oil in a large stock pot and heat over medium. When it's hot, add onion, carrot and celery. Sprinkle with Salt and Pepper, stir frequently about 10-15 minutes
THEN add potatoes and sprinkle with a little more salt and pepper. Cook, stirring occasionally until veggies are brown in spots, 5-10 minutes.
ADD six cups water then add tomatoes and bring the mixture to a boil. Lower the mixture so it continues to bubble steadily. Cook until tomatoes break down, about 15 minutes.
FINALLY add the zucchini and trees and raise the heat if necessary to keep the mixture at a steady bubble. Cook until veggies are tender, another 10 to 15 minutes. Add Parmesan cheese to the top, little pepper and ENJOY!