We've talked about my half-Guatemalan heritage, right? Okay, good.
Every once in a while, I get the craving for some food that tastes like it came out of a Spanish-speaking country. Most often, that means tacos. But not this time.
I had some vegetable stock left over from when I made roasted cauliflower and saffron soup for Rich during his four days of madness at work, during which time he was working night shifts. Anyway, it's hard to find something to do with just two cups of stock, so I spent some time trying to figure it out. I settled on this stew, which I just sort of made up on the fly. It is super simple, really fast, and really delicious. Rich loved it, I loved it; everyone wins.
We also served it with some homemade garlic bread. And by served it with, I mean we piled spoonfuls of stew onto the bread and ate it like some mutant bruschetta, and it was fabulous.
If you like Spanish-y flavours, I encourage you to give this a shot.
2 or 3 medium red potatoes, peeled and chopped small
12 baby carrots, cut small
1 ear corn, kernels shaved off, or 1/2 cup frozen corn
2 cups vegetable broth
2 cloves garlic, minced
salt, ground black pepper to taste
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp paprika (I used Hungarian paprika)
1 tsp ground cumin
1/2 tsp chili powder
1/2 tsp cayenne powder
1/4 cup small pasta (optional) [I used small-cut tomato basil pasta pieces for mine, purchased from my local farmers market]
In a large pot, add garlic with a small knob of butter (or 1 tbsp of your favourite oil) and warm over medium heat until garlic is fragrant.
Reduce heat slightly, and add corn, stirring constantly for 1 minute.
Add carrots, potatoes, and broth. Bring to a boil.
Add spices, adjust to taste.
Reduce heat, cover, and simmer until vegetables are tender.
Serve with crusty bread or tortilla chips.
This ends up pretty spicy, so if you want it more mild, add less of the chili and cayenne and then adjust to your preferred heat level.