Wednesday, April 17, 2013
Sauteed Veggies # 3
Veggies I used: Broccoli, parsnips, asparagus, brussel sprouts, grape tomatoes, red pepper, mushrooms, kale, collard greens, cabbage (I just use a combination of what I have, its a great way to use up what you have)
Beans I used: Great northern beans, black beans
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. (I;m chopping and adding to the pans and sauteing at the same time)
Heat up some big pans with some water (you could use broth)
In one pan add broccoli, parsnips, asparagus, brussel sprouts sauteed on low. Add just a little water let the veggie grill and get a little brown, (it;s tricky cause too much water and it steams and not enough water and it will burn.)
In the third pan add all the rest of the veggies (except the greens) in the pan. (It;s the same this but I do add a little more water cause there are more veggies, so still add just a little water let the veggie grill and get a little brown, it;s tricky cause too much water and it steams and not enough water and it will burn.)
I will add the veggies as I cut them, first onions, red pepper, cabbage and grape tomatoes.
Keep stirring to make sure all the veggies are covered in the water.
Start to add some spices to taste.
Turn the heat on low and add the greens, stirring until all the greens are covered.
When one of the pans of veggies are done usually one pan is done first, I will put beans in the pan and sauteed them.
I was baking sweet, white and red potatoes while cooking everything else.
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.
Other types of veggies and beans I have used:
Peas, snow peas, peas in a pod, carrots, eggplant, tomatoes, artichokes, pepper, green beans, corn, zucchini, spinach, kale, bok choy, swiss chard, collard greens, 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 just use a combination of what I have, its a great way to use up what you have)
You could add some whole grains too.