Sauteed Veggies # 2
Saturday, August 25, 2012
Various types of veggies:
broccoli, cauliflower, asparagus, peas, snow peas, peas in a pod, carrots, eggplant, tomatoes, artichokes, red pepper, green beans, corn, mushrooms, zucchini, spinach, kale, bok choy, swiss chard, collard greens, ect. (I just use a combination of what I have, it;s a great way to use up what you have)
lentils (I like this one because they are small), kidney beans, pinto beans, lima beans, edmmen(soy) beans, garbanzo beans, great northern beans, black beans, ect. (I usually use only one type of beans but you could use several types)
Various types of spices:
onion powder, garlic powder, Mrs. Dash, spike. lemon juice, vinegar, liquid aminos, ect.(I just use what I have) and I use a lot of the spices.
Start chopping up the veggies into small pieces.
Heat up a big pan with some water.
When the water is bubbling add all the veggies (except the greens) and the beans in the pan.
Keep stirring to make sure all the veggies are covered in the water.
Start to add some spices to taste.
Turn the heat off and add the greens, stirring until all the greens are covered.
New things I now do is I sauteed the mushrooms, eggplant and greens in a different pans. The mushrooms and eggplant can be done together. The mushroom and eggplant don;t get mushy and they just taste better when I cooked them separate. I put the greens in there own pan with a little water. The greens turn out better when they are done in their own pan. But if your in a hurry you can just cook altogether in one pan.
This is my fast and easy meal when I need to cook something in the evening.
This recipe never turns out the same because I never measure anything and I always have something different to add to the recipes.
I use fresh, raw, frozen, cooked and canned veggies and beans.
You could add some whole grains too.