Potato Goulash

2 pounds medium red potatoes, cut in half lengthwise, then cut in
1/4” slices
1 onion, chopped
2 cloves garlic, minced
2 tablespoons sweet paprika
1 teaspoon caraway seeds
1 teaspoon oregano
1 28-ounce can Italian plum tomatoes and their juice, broken up
2 teaspoons bouillon granules
2 cups cooked barley or other whole grain of your choice

 

Combine all ingredients except the grains in a large pot. Bring to a boil, reduce the heat and simmer, covered, 30-40 minutes or until the potatoes are tender. Stir occasionally and add water if needed. Serve over whole grains.

 

4-6 servings 

 

Picadillo

1 onion, chopped
1 green pepper, chopped
2 cups canned Italian plum tomatoes,
undrained, broken up
2 bouillon cubes or 2 teaspoons
bouillon granules
1 12-ounce package veggie
burgers, broken into small pieces,
or frozen soy burger crumbles
1/2 cup stuffed green olives, sliced
1/2 cup golden raisins
1 tart apple, coarsely grated or chopped fine
1 tablespoon mild chili powder
2 teaspoons dessert spice blend or cinnamon
generous pinch of cayenne pepper, to taste
2 tablespoons red wine vinegar
2 tablespoons slivered almonds or pine nuts
Cooked whole grains of your choice

 

Combine the onion, green pepper, tomatoes and bouillon granules in a large pot. Bring to a boil, reduce the heat and simmer 5-10 minutes. Stir in the remaining ingredients except the nuts. Return to boiling, reduce the heat and simmer 15-20 minutes. Stir in the nuts. Serve over whole grains. 4-6 servings

 

4-6 servings