Friday, April 19, 2013

Sauteed Vegetables

Pictured: sauteed pepper, onion, and mushroom with lentil rice.

Original recipe from family.

Sauteing is pretty strait-forward, but if you've never done it or feel like you need a recipe to be successful, this will hopefully give you some independent direction.

You can saute any combination of the vegetables below or others you have on hand.  Spruce them up with different spices: cumin, paprika, cayenne pepper, or stick with salt n pepper--either way you'll love them.

Suggested ingredients:
  • 1 T olive oil
  • onion, chopped
  • pepper, chopped, any color
  • broccoli, chopped
  • green beans, snapped
  • mushrooms, chopped
  • summer squash (zucchini, yellow)
  • 1-3 cloves garlic, minced
  • tomato, chopped
  • greens, ripped
  • salt/pepper to taste
  1. Heat skillet over med heat.  It's ready when water flicked from the fingers sizzles in the pan.  Coat pan bottom with oil.  
  2. Add hard veggies (onions, peppers, broccoli, green beans).  Saute 3-4 min, add soft veggies (mushrooms, squash).  Saute 3-4 min more.
  3. Add garlic, tomato and/or ripped greens 1 min before removing pan from heat.  
  4. Serve hot over pasta, lentils, rice, as a side, or bake onto pizza.  *Use different colored veggies (peppers especially) to spice up the look of a dish (green peppers look great in red sauce).  
Favorite combos:
  1. green beans and garlic
  2. onion, peppers, and garlic
  3. squash and garlic
  4. mushrooms in any combo :)
For Baby: 
Stage 2: 6-9 months
Saute veggies of choice (compliant with chart) in butter or olive oil, omitting salt.  Puree until smooth.  Serve warm.

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