ISO bell peppers...potato...carrot...egg plant.....onion....recipes

[raggs]

the only fresh veges available and limited to cook top ....not a great advocate of the a fore mentioned but must put some greens in my diet of eggs, beans. rice cakes, dairy , nuts, fruits .... creative ideas ?

 

[caseydog]

Onions, bell peppers and celery are the cajun "Trinity." Mix that into some beans, add some spices, let it simmer, and pour it over rice, and you have a good cajun supper. You don't have to stick to green bell peppers. Red, yellow and orange bell peppers taste better, and you still get your veggies. Use whole grain brown rice to get a healthier meal that tastes just as good.

I hate eggplant, so I can't help you with that.

CD

 

[taxlady]

I hate eggplant too. The only thing I think it tastes good in is baba ghanoush.

 

[raggs]

Onions, bell peppers and celery are the cajun "Trinity." Mix that into some beans, add some spices, let it simmer, and pour it over rice, and you have a good cajun supper. You don't have to stick to green bell peppers. Red, yellow and orange bell peppers taste better, and you still get your veggies. Use whole grain brown rice to get a healthier meal that tastes just as good.

I hate eggplant, so I can't help you with that.

CD

thanks

 

[taxlady]

I just realized that all of those vegetables can be cut small and used in a stir fry, with or without meat, with or without rice (and egg). I'm not sure how well the potato would work in a stir fry. When I have had potato in a Chinese resto, it has usually been a dish where the potato was the star and it was cut into shoestrings.

 

[blissful]

I often use pepper and onions (sometimes carrots too) diced small to make a 'sauce' for a stir fry (which can be steamed instead if you like). Cook them first until they are soft, then start adding bigger pieces of veggies, big cut peppers, onions, matchstick carrots and cook until cooked through or still a little crisp. Add the carrot matchsticks first, onions next, big cut peppers last. Then to sauce it, I add seasonings, cold broth or water, and cornstarch mixed up in a bowl. Between the onions and peppers that are small and soft and the sauce, they mix together and adhere to the bigger pieces, glazing it.
This one has green beans in it. (probably squash and tomatoes too)

 

[raggs]

I just realized that all of those vegetables can be cut small and used in a stir fry, with or without meat, with or without rice (and egg). I'm not sure how well the potato would work in a stir fry. When I have had potato in a Chinese resto, it has usually been a dish where the potato was the star and it was cut into shoestrings.

thanks can par cook the potato and add at finish

 

[raggs]

I often use pepper and onions (sometimes carrots too) diced small to make a 'sauce' for a stir fry (which can be steamed instead if you like). Cook them first until they are soft, then start adding bigger pieces of veggies, big cut peppers, onions, matchstick carrots and cook until cooked through or still a little crisp. Add the carrot matchsticks first, onions next, big cut peppers last. Then to sauce it, I add seasonings, cold broth or water, and cornstarch mixed up in a bowl. Between the onions and peppers that are small and soft and the sauce, they mix together and adhere to the bigger pieces, glazing it.
This one has green beans in it. (probably squash and tomatoes too)

thank you the glazing is a solid solution

I often use pepper and onions (sometimes carrots too) diced small to make a 'sauce' for a stir fry (which can be steamed instead if you like). Cook them first until they are soft, then start adding bigger pieces of veggies, big cut peppers, onions, matchstick carrots and cook until cooked through or still a little crisp. Add the carrot matchsticks first, onions next, big cut peppers last. Then to sauce it, I add seasonings, cold broth or water, and cornstarch mixed up in a bowl. Between the onions and peppers that are small and soft and the sauce, they mix together and adhere to the bigger pieces, glazing it.
This one has green beans in it. (probably squash and tomatoes too)

I often use pepper and onions (sometimes carrots too) diced small to make a 'sauce' for a stir fry (which can be steamed instead if you like). Cook them first until they are soft, then start adding bigger pieces of veggies, big cut peppers, onions, matchstick carrots and cook until cooked through or still a little crisp. Add the carrot matchsticks first, onions next, big cut peppers last. Then to sauce it, I add seasonings, cold broth or water, and cornstarch mixed up in a bowl. Between the onions and peppers that are small and soft and the sauce, they mix together and adhere to the bigger pieces, glazing it.
This one has green beans in it. (probably squash and tomatoes too)

 

[boom]

Ratatouille

 

[raggs]

thank you

 

[dragnlaw]

raggs, any dish you already make or have made, you can throw some spinach into. Pop on the lid for a few minutes and the spinach wilts. Ta-da!

Ditto with Napa Cabbage. Napa cabbage also lasts an impressively long time in the fridge. Not like spinach.

Shred your carrot on a grater to toss on a meal already in a pot or pan.

 

[raggs]

great ideas for ways to dress up the meal ........esp cabbage
thanks

 

[Sir_Loin_of_Beef]

Mulignan a la Sicilian​

Ingredients:

• 2 medium sized eggplants
• ½ lb ground beef
• ¼ lb ground pork
• ¼ lb ground veal
• 1 quart of homemade tomato sauce (no jarred or canned sauce, please)
• Kosher salt
• 1½ cups of Ricotta Cheese
• 1½ cups of grated Parmesan cheese
• 2 cups of shredded mozzarella cheese, divided
• 1 egg
• Light olive oil

Instructions:

Preheat oven to 375F. Lightly cover the bottom of a 13- x 9-inch baking dish (you can use ramekins to make individual servings) with tomato sauce.

Slicethe eggplant about ⅛-inch thick. Place the slices on racks with paper towels underneath. Sprinkle both sides liberally with kosher salt and let stand fifteen minutes. Rinse thoroughly under cold running water, place on dry paper towels and pat dry.

While the eggplant is purging, combine the beef, pork and veal and brown them in light olive oil. Mix the ground meat with enough of your sauce to create a thick "sloppy joe" consistency, heat through, and set aside to cool.

Mix the three cheeses and the egg together in a large bowl, reserving ½cup of the mozzarella cheese.

In a non-stick skillet, lightly brown the eggplant slices in olive oil on both sides. The eggplant will really soak up the oil, so use itsparingly.

As they finish browning, organize the slices into sets of three of approximately the same diameter. Place one slice from each set of three in a single layer on the bottom of the baking dish. Divide ½ of the meat mixture and ½ of the cheese mixture evenly among theeggplant slices. Add a second eggplant slice from each set and evenly divide the remaining meat mixture, and the remaining cheese mixture among the second eggplant slices. Add the remaining eggplant slices, pour some of the tomato sauce over the eggplant slices, and cover them with the reserved ½ cup of mozzarella. Cover the baking dish with aluminum foil.

Bake at 375F for 45 minutes, remove the foil, and bake for an additional 15 minutes, until the mozzarella is brown and bubbly. Let stand for 15 to 30 minutes. Serve with the remaining tomato sauce.

NOTE: BE CAREFUL USING THE WORD MULIGNAN. In Sicilian it means eggplant. In Italian, it's a racial slur!

​

 

[raggs]

thank you