Delicious veggies!

Delicious veggies!

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Delicious veggies!

April 30, 2010 in Uncategorized

So we just got home, have some chores to do so didn't want to take a long time making dinner & a lot more dirty dishes(yes, I'm wasting precious chore time posting on here!). We pulled out some veggies and I was planning to just do my regular "veggie fajitas" with taco seasoning. Matt had something else in mind...he asked permission to "season" the veggies in the skillet. I have learned that he has a much better knack for what seasonings go well together with certain ingredients, so told him to go for it. I'm up for something new to try tonight. I don't have pictures, but here's what we put together (I didn't count mg phe, but believe it should be fairly low).... This is Matt, Kristi's husband here to try to write out the recipe. All amounts are approximate, as everything was eyeballed. Don't be afraid to experiment, and don't worry about screwing this up, the only way you can ruin this dish would be to burn it, or to really over do the spices. There are lots of other veggie combos that will work well here, but I feel like the carrot/onion/zucchini combo did well with the sweeter spices. Try this recipe different ways untill you know what you like and how you like it. Other ideas include swapping soy sauce for the honey and garlic powder for the cloves, or omitting the honey, and swapping taco seasoning for the cloves and ginger. Soy sauce will add a little phe though, so know what you can have. The bottom line is to experiment and learn.     olive oil     1/2 to 1 med onion     2 carrots     1 zucchini     honey     ground cloves     ground ginger     ground cardamom (optional)     white wine (or veg broth, brandy, scotch, spiced rum, or apple juice )*     margarine or butter     bread (would be ok with rice,pasta, or tortillas)     salt     pepper Heat about 1 Tbls olive oil over med-high heat in a skillet. Julienne the veggies, starting with the carrots. To julienne, cut the veggies into thin strips about 1/8th inch square and about 2-3 inches long. Starting with the carrots so they have a longer time to cook, then zucchini, then onions, add the vegetables to the skillet as you chop them. Sprinkle with salt and black pepper, maybe 1/8 to 1/4 tsp of each, and then add approx 1/4 cup wine (or broth or rum.) Drizzle the veggies lightly with honey, maybe 1 Tbls, and sprinkle with ground ginger and cloves, about 1/8 to 1/4 tsp of each. Cook untill the liquid is absorbed or evaporated, tasting as you go and adjusting the seasoning accordingly. (This is why I would start off easy on the spices and honey, you can always add more.) Once the liquid is gone, continue cooking untill desired tenderness is reached. I like to cook to "al dente" meaning soft, but with a little firmness left. Take the veggies off the heat when they are as firm as you like them. Add a splash of your liquid (broth or alcohol) if they get too dry to keep them from scorching. While the veggies are finishing up, lightly toast a slice of your favorite regular or low pro bread. Also, whip about 1 tsp honey and 1/8 tsp cardamom (optional) into 1 to 2 Tbls marg or butter. Spread the honey butter on the toasted bread, pile on the warm veggies, and chow down. The veggies would also be good on top of rice or pasta, in a tortilla or simply eaten by themselves. *I started the veggies tonight with white wine before I knew where I was going with the spices. The wine worked just fine, but had I known what spices I was going to use, I would have used spiced rum. It really doesn't matter what you use. Water is ok, but I like to add some flavor with the liquid, hence broth, wine, alcohol, or apple juice. The important thing is to experiment and get an idea for what you like. Happy Cooking! Love Matt and Kristi p.s. please let us know in the comments if you liked this recipe, or tried any variations and how they came out. Thanks

7 Reviews of Delicious veggies!

  1. Registered: Apr 24, 2009

    Posts: 0

    Cornwall, New York

    yum sounds good.. thank you for sharing!

  2. Registered: Feb 26, 2007

    Posts: 0

    Chicago, Illinois

    That sounds really good. I finished my second to last grad class last night & I have a six month break before my capstone class. Between school and working full time for the past three years, I have put on a good amount of weight eating “convenience” low pro foods like lots of Cambrooke bread & pastas and plenty of french fries. I am excited to get my diet & exercise routines back together. Step one is to start making veggie based low pro meals. I think I’ll start with this one. Thanks!

  3. Registered: Nov 3, 2009

    Posts: 0

    , Massachusetts

    sounds delish, i love cooking with wine! i just stumbled upon maderia wine from portugal over christmas at my parents… they had some hanging out in the kitchen… and it was so good! i used it with capers and shallots and herbs and i ate the combo with various veggies in so many different ways until i ran out of the bottle… i should get another soon… haha…

    anyways, great recipe! i look forward to trying it. matt you sound like a first class chef! are you culinary trained or just a hobby? keep the ideas coming…

    OH I made a mock chicken salad the other night with eggplant seasoned with some home-made broth i had leftover from a roasting chicken i made for my boyfriend… it was SO GOOD! I will share soon and take some pics!

  4. Registered: Feb 1, 2010

    Posts: 0

    Tucson, Arizona

    Right now, we have a TON of alcohol in our collection. Once we finally run the stash down a bit, we might hunt out that wine, Hunter! Also, Matt only has the culinary training of his mother (and the food network). He really seems to have a knack for the kitchen. Makes for some really yummy recipes, even in the low pro realm! :)

    When I recently tried BBQ eggplant (based off of a recipe for BBQ chicken I made for Matt), I decided that I’m not completely opposed to eggplant. I truly think it just has to be cooked well. Please do let me know about the “chicken” salad!

    Sarah, congrats on finishing up grad school (mostly)! I hope you are able to come up some good food and fun ways to get in the exercise. Let me know any recipes you come up with. I was recently pointed toward penne a la vodka on the cook for love website. We bought some vodka the other day, so we will probably be trying that sometime soon.

  5. Registered: Nov 3, 2009

    Posts: 0

    , Massachusetts

    awesome! yes i am planning on putting up the recipe on my blog asap but i want to re-make it so i can put up pictures with it… ill let you know when its up!

  6. Registered: May 1, 2010

    Posts: 0

    Phoenix, Arizona

    that sounds amazing! im not a fan of onions but i can use something else….its so great to see you ur not alone w/ managing ur pku.

  7. Registered: Feb 26, 2007

    Posts: 0

    Chicago, Illinois

    I just made this tonight. It was excellent & WAAAYY better than I expected for something made of just carrots, zucchini & onion. I had to use brown sugar & just the ginger & the cardamom in my veggies since I didn’t have honey. I’m making this all the time!  

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