Monday, March 03, 2014
Sauteed and Steamed Veggies along with Baked Sweet Potatoes and Butternut Squash
½ cup zucchini and summer squash
½ cup red, green onion and leeks
½ cup cabbage and bok choy
1 cup mushroom
1 cup eggplant
2 cups kale
1 can kidney beans
1 can green beans
First I sauteed the mushrooms and eggplant in one pan and the zucchini, summer squash, red, green onion, leeks, cabbage and bok choy in another pan and sauteed for around 5-10 minutes. Then I put the veggies in a container so I can use the pans again.
Then I added the kidney and green beans to one pan and the greens to the other pan. The greens are done when they are all wet and welted. The kidney and green beans don’t need to be sauteed for long (long enough to taste good)
I don’t like the kidney beans so I mashed them up and then added the greens with some extra spices.
While I was sauteing the veggies I was baking some sweet potatoes and butternut squash and steaming some broccoli and asparagus.
I add some tomato sauce to the veggies along with the spices. The tomato sauce gives yummy topping on the veggies.
Note: I don’t measure anything so everything is a guess.
I just use different spices I have and add to the sauteed veggies.
I used up a bunch of frozen veggies and fresh veggies that I had left over.
You can add any veggies, beans and grains that you want or have on hand.