I read other reviews before making this so I did incorporate some changes. I started cooking the cubed potatoes in a little butter and olive oil. I seasoned them with salt, pepper and paprika and covered the pan. After the potatoes started to brown and soften, I added some chopped garlic scapes, onion, bell peppers, zucchini and sliced, smoked organic sausage. I pan sauteed the mixture until the sausage was slightly browned and the vegetables were tender. Some dried parsley was sprinkled on top to finish the dish! It came together quickly and was very tasty!
I didn't have any tomato sauce, but I blended a can of diced tomatoes with the rest of the ingredients. I used more like 1T of chili powder, added about 1/2 tsp salt since I didn't have garlic salt. Used apple cider vinegar instead of white vinegar as another reviewer suggested. It's simmering right now, but seems to be missing something. I will update my review after it sits in the refrigerator overnight. I do like knowing that there are no undesired ingredients in this sauce!
This is a great base recipe but I did tweak it to my personal tastes as well as what I had on hand. I sauteed about 1/2 cup chopped yellow onion in a couple of tablespoons of olive oil then added a couple of minced cloves of garlic and about 1 1/2 T of curry powder, 1/4 tsp cayenne pepper and 1 tsp of Himalayan salt. Added one full can of petite diced tomatoes with juice, one full can of drained garbanzo beans and a bunch of chopped swiss chard. Covered and let simmer until the swiss chard was wilted. Added some lemon juice and fresh ground pepper to taste. This was DELICIOUS and I look forward to the leftovers for lunch tomorrow!
Tasty and light sauce! Made a few changes based on what I had on hand. Used a seafood medley instead of just shrimp (shrimp, calamari, bay scallops). Dry, red Italian wine instead of white wine. Diced tomatoes instead of crushed. Added some extra crushed red pepper because I like it spicy! Served with linguine. Delicious!!
The base recipe is good but I did make some changes to make it a more complete meal. When I added the chicken, I also added fresh broccoli (small florets), thinly sliced red bell pepper and fresh green beans in about 1 inch pieces. I also added some organic pad thai rice noodles in the last 5 or 6 minutes to allow them to cook in the sauce. To the spice mixture, I added about a tsp of Himalyan pink salt as others had suggested. It wasn't that spicy, but has a nice little bit of heat that lingers on the tongue. I will be making this again!
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