END OF SEASON GALLEY CLEAN OUT CASSEROLE
I have to admit that when I provisioned this year
I really really really overdid it.
Always one to have a contingency plan
I loaded up our little boat with a good deal of contingencies..
packaged this, canned that, long term dried stuff, two or three of this or that…
you name it, I had it.
Now that we have to face unloading and winterizing,
I need to use up our stash.
Here is the beginning of what may become my series of
“End of Season Galley Clean Out Recipes”
END of SEASON GALLEY CLEAN OUT CASSEROLE
2-3 tbsp cooking oil
2 garlic cloves, minced
1/2 cup chopped onion
1/2 cup, sliced celery
1/2 cup chopped green pepper
1 cup TVP (textured vegetable protein)
1/2 cup corn
1-14 oz can fire roasted tomatoes
1 – 14 oz can tomato sauce
1/3 cup red wine
Sea salt & pepper to taste
1 tbsp fresh thyme leaves or 1 tsp dried thyme
dried chilis (optional)
4 cups cooked pasta – my choice – Campanelle (I usually cook it first, drain then set aside)
Saute garlic, onion and celery until transparent.
Add green pepper and TVP.
Deglaze with red wine.
Stir in tomatoes, corn and sauce and simmer for about 15 minutes
to re-constitute the TVP.
Add the pasta and stir until all is serving temperature.
Serve with a sprinkling of freshly grated Parmesan,
a side of relish,
and for a little extra heat – chilis.
…leftovers on the boat were just as tasty as round one.