Tuesday, October 4, 2016
Sauteed Fall Vegetables
So, Mr. FC&G and I have been positively ODing on sauteed veggies the past couple of weeks. By taking everything we have available and throwing it in a sautee pan, it makes a wonderful topping for rice.
Right now, we have peppers, tomatoes, green beans, and kale. The kale, especially, is a wonderful addition, since it gets sweeter with some cool nighttime temps.
The best thing? The only thing I pay for in this recipe is the olive oil, which makes it super cheap. For each veggie listed below, I used a handful of each; you can adjust to your own harvest
Sauteed Fall Veggies
2 T organic olive oil
Green peppers, sliced and split into small slivers
Green beans, snapped
Red tomatoes, cut into small pieces
Yellow tomatoes, cut into small pieces
Kale, cut into ribbons
1 T dried oregano
Heat olive oil and add veggies in the order above, giving each a chance to cook a bit and wilt. This allows your most "solid" veggies time to cook and lets your kale just wilt and sweeten at the end. Cook a total of 10-15 minutes, depending basically on how firm you want your tomatoes. (They seem to be the decision-maker here; everything else can handle more or less cooking time.)
If you wish, add a handful of organic cashews at the end for a bit of protein. Serve over rice; we like organic sprouted rice.
Fast: 10-15 minutes of cooking time, and you are chopping your veggies while you cook.
Cheap: Everything but the olive oil comes from the garden. The addition of organic cashews and sprouted rice adds some protein and makes it a vegetarian meal.
Good: Who knew I even like green beans? I've been avoiding them my entire life, and it turns out that it is just the cooking method - I don't want them boiled, I want them sauteed and crispy. Yum!
Posted by Jennifer Lorenzetti at 11:04 AM