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| Cooked macaroni 1 small onion, diced 2 cloves garlic, minced 1 carrot, shredded 1 stalk celery, diced � green pepper, diced 1 cup fresh mushrooms, chopped 2 cups chopped Roma tomatoes 1 tsp. oregano � tsp. basil salt and pepper, to taste Put onion, garlic, carrot, celery, oregano & basil into nonstick frypan with a little water and �stir-fry� for 5 minutes. Add green pepper and mushrooms and �stir-fry� for another 5 minutes. Add tomatoes, mix and heat (just until tomatoes are warm and begin to release their juices). Remove from heat. Pour over cooked macaroni, salt and pepper to taste. ENJOY! |
| MACARONI WITH FRESH 'STIR-FRIED' VEGETABLE SAUCE |
| Recipe by Jan Tz (McDougall Board) Sauce: A standard medium white sauce with saut�ed garlic. Saut� 1 or 2 cloves of finely chopped garlic in pan spray or 2 T veg oil spread. Use a small saucepan, rather than a skillet. Shake in a jar 1-cup ff soymilk with 2 Tablespoons all-purpose flour, 1/4-teaspoon salt, and a dash of pepper. Shake the lumps out. Add the soymilk mixture to the saut�ed garlic. Cook and stir over medium heat until the sauce is thickened and bubbly. Be careful not to let the sauce burn on the bottom of the pan. Mix this sauce into your cooked macaroni. The amount of sauce can be adjusted to fit the amount of pasta you are cooking. Sandie's Note: The second time I made this sauce (see photo at left), I added chopped onion, diced pepper (red and green), and mushrooms. This was good, also! |
| MACARONI WITH GARLICKY CREAM SAUCE |
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