Wednesday, March 12, 2014

Potatoes and Broccoli in a Creamy Sauce

This is a recipe I made using up the last of the ingredients I had in the fridge to tide us over until we were able to schedule a time to go shopping.  I just took what I had and came up with a simple, hearty, comforting dish and it came out really tasty.  Reminds me of the peas and potatoes my mom used to make for us when we were kids, that her mother used to make for her children as a way to make an inexpensive meal stretch out to feed many.  It always makes me happy to be eating meals similar to those my grandmother served her children during those difficult times.  Shopping sometime soon and then more creative and fun meals coming up!

Hearty and Comforting

1 tablespoon olive oil
1 yellow onion, small diced
2 cloves garlic, minced
2 tablespoons superfine brown rice flour 
4 cups unsweetened almond milk
4 large potatoes, peeled and diced
1 head broccoli, cut into small florets, stems peeled and diced
1 red bell pepper, medium diced. or other vegetable
1.  Place the potatoes in a medium pot and cover with cold water.  Cook until the potatoes are just tender.  Add the broccoli and red bell pepper into the same pot and cook for about a minute, or until tender-crisp.
2.  Meanwhile, in a large pot over medium heat add the olive oil.  Allow it to become hot.  Add the onion and garlic.  Saute for about 5 minutes, until lightly browned.  Add the brown rice flour.  Continue cooking for several minutes.
3.  Lower the heat to medium.  Add the almond milk, stirring immediately so it does not clump.   Stir until the mixture has thickened.  Season with sea salt and black pepper.
4.  Add the cooked potatoes, broccoli and red peppers.  Season to taste.

I always top this with lots of sriracha.  Yum!



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