Improvised Vegetable Stew Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 small: Eggplant,
1/2: Butternut squash, (or
"pumkin" for the Aussies on,
The list!),
1 medium: Potato,
1 each: Red and green bell pepper,
, capsicum
1: Heaping huge spoonful,
, (according to taste) cooked
Onions*,
1 can: Tomatoes and juice,
1: Splash red wine,
1: Splash balsamic vinegar,
1: Veggie stock cube,
2 Cloves: , (few) crushed garlic
1 tsp: Turmeric,
1 tsp: Ginger, grated
1 tsp: Cumin,
1 tsp: Chili powder,
Directions:
Cut up the vegies into chunks of roughly the same size, and cook over
medium high heat in a non-stick skillet (no need to spray!)
I tossed everything around in the skillet for a while, then chucked
it into a casserole dish in the oven on medium-ish heat for 45
minutes while we went out for our pre-dinner walk. You can adjust the
seasonings to your own taste.
I served this over rice steamed with a small handful of sultanas
(golden raisins), and it was delicious.
*About the onions. I think onions make anything taste a little more
delicious, so as often as I need to, I get a couple of pounds (a
kilo) of onions, slice them up in the food processor, put them into
the non-stick skillet with just a little veggie stock (adding more as
needed to stop sticking) over a medium heat, not stirring too often,
for about an hour. After a while, they do stick a bit, and thats a
great time to splash in a little red wine or balsamic vinegar to
deglaze the pan. Then let them cook a little longer, until they have
a beautiful caramel color and delicious, rich aroma. I keep them
stored in the fridge and add them to anything and everything. Theres
nothing like them on a veggie pizza to make you forget they dont
make ff cheese in Australia (yet!)
Posted by Lori Bowen to the Fatfree Dig.
[Vol. 11 Issue 29], Oct. 29, 1994. FATFREE Recipe collections
copyrighted by Michelle Dick 1994. Used with permission. Formatted by
Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
Source from luhu.jp
medium high heat in a non-stick skillet (no need to spray!)
I tossed everything around in the skillet for a while, then chucked
it into a casserole dish in the oven on medium-ish heat for 45
minutes while we went out for our pre-dinner walk. You can adjust the
seasonings to your own taste.
I served this over rice steamed with a small handful of sultanas
(golden raisins), and it was delicious.
*About the onions. I think onions make anything taste a little more
delicious, so as often as I need to, I get a couple of pounds (a
kilo) of onions, slice them up in the food processor, put them into
the non-stick skillet with just a little veggie stock (adding more as
needed to stop sticking) over a medium heat, not stirring too often,
for about an hour. After a while, they do stick a bit, and thats a
great time to splash in a little red wine or balsamic vinegar to
deglaze the pan. Then let them cook a little longer, until they have
a beautiful caramel color and delicious, rich aroma. I keep them
stored in the fridge and add them to anything and everything. Theres
nothing like them on a veggie pizza to make you forget they dont
make ff cheese in Australia (yet!)
Posted by Lori Bowen
[Vol. 11 Issue 29], Oct. 29, 1994. FATFREE Recipe collections
copyrighted by Michelle Dick 1994. Used with permission. Formatted by
Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
Source from luhu.jp