My granddaughter Talia is visiting me and we decided to cook an interesting veggie lunch. There are lots of recipes for this kind of meal but we are just winging it. Adding ingredients as it grows. Talia says it was not so much a decision to make a vegetable goulash as it was a throwing together of whatever was in the refrigerator. The result happened to be vegetable goulash—with long brown rice which she cooked on the stove next to my pan of veggies.
I found myself in the kitchen, unsure of what to have for lunch. Peeking into the fridge, I saw the bunch of celery I bought early in the week which had been disappointingly bitter. I thought cooking it up could only help its situation. I also noted onion and green pepper standing out on the somewhat empty shelf. I started by chopping the onion, celery, and pepper and mixing them together in a pan drizzled with oil. The different shades of green sizzled nicely together. Then I remembered a lonely can of sliced organic tomatoes, I would have to add that, for what is a goulash without a saucy tomato? Sea salt and paprika complimented the vegetables. Lastly, I discovered half a zucchini waiting patiently to become a part of the lunch festivities, which I quickly sliced and added to the pan.
After all is said and eaten, I can attest to the fact that it was a success in every way.
