This is such an easy recipe. Perfect for lunch, a light supper and an easy way to get some veggies in the kids. Quick, delicious, filling and you can use up those forlorn looking vegetables in the fridge.
Assemble your ingredients.
Drain your pasta when ready and add to the vegetables in the pan, add some of the pasta water to ensure it does not dry out too much.
I do not bake much here as I have a temperamental oven that I am yet to fully understand.
But there are times when the bread craving kicks in so bad and you just have to give in. Lucky for me I came across a simple but tasty recipe from A Kitchen in Uganda, find the recipe here. She has other amazing recipes that I have been trying out bit by bit over the years.
I did not change the recipe much; used grated carrot, onion and some chives as I didn’t have green pepper at the time.
The bread is quite fluffy and delicious, and a hit with the kids. I will be sure to try it out again too and be more attentive. LOL.
We had them for a midweek dinner with some mince meat stew.
l learnt a tip the other day, add a tablespoon of water in your mince before you cook, mixing well. The mince absorbs the water as it breaks down hence no big chunks when cooking. I tried it in this recipe and it works.
I didn’t use many spices here just I tsp ginger and garlic, crushed, 1/4 tsp turmeric, 1 tsp Dhana jeera powder, salt and pepper to taste.
This is a perfect midweek supper meal that’s quite easy to put together and a pleasant change from usual pasta and rice for the mince meat stew.