I’m glad that tomorrow is Friday! I think I say that every week. Have any fun plans for the weekend?
I found the recipe for tonight’s dinner in an issue of Self Magazine. This recipe has a funny and slightly embarrassing story to go along with it. The name of the recipe is Vegetable Ragout. Well, I told my coworker I was making vegetable rag-out…instead of pronouncing it as ragu. We were joking around that I sound like a country gal talking about my Vegetable Rag Out. Ha!
Regardless of how you say it, this recipe was a winner. Yee haw!
Vegetable Ragout (adapted from Self Magazine)
- ½ cup low sodium vegetable broth
- ½ cup water
- 2 cups
- 1 cup chickpeas (rinsed and drained)
- ½ cup frozen peas
- 1 crushed garlic
Simmer vegetable broth and water in saucepan.
arugula spinach, tomato, chickpeas, peas, and crushed garlic.
Simmer 30 minutes.
Top with cheese! Enjoy!
This dish turned out delicious. The crushed garlic added so much flavor to the dish.
A simple trick for keeping leftover broth…pour in an ice cube tray and freeze to store.
Other Swanky Scoop:
I redeemed my coupon and am going to do a class tonight. I’ll be sure to let you know how it goes tomorrow.
Have a great night!
What magazines do you love getting recipe ideas from?
Self and Real Simple are two of my favorites for recipe ideas.