Wednesday, July 23, 2014

Constantly Varied Vegetables

Sometimes people get stuck in a rut on the side dishes to make. Sometimes they are increasing their vegetable intake for health gains, or to cut weight, or if they are doing a however-many-day-paleo thing.  This one got compliments. This one they said, "Blog this one." It is seen in the photo along with my

I put the following ingredients into a large skillet:

1/4 cup chicken stock (read the ingredients - some stock has a lot of junk...)
1 tsp Garlic Gold oil ( or 1 tsp coconut oil and 1/2 tsp garlic powder
1/4 tsp chipotle chili powder
1/2 tsp smoked sea salt (
freshly ground black pepper, to taste

1/2 of a white onion, diced
1 zucchini, cut into chunks
1 sweet green pepper, deseeded and cut into chunks (add a jalapeƱo if you want, too)
2 banana peppers, deseeded and cut into chunks
1/2 of a bunch of asparagus, woody ends discarded, then cut into bite-sized pieces

I cooked this over medium heat for 10-12 minutes, stirring now and then.
When the constantly varied vegetables (lol) were crisp-tender, I added sugar-free pasta sauce (again, read those labels....)

I cooked another 5 minutes, on low heat, to blend the flavors and thicken the sauce.

Good stuff!

The MOVEstories guys got some nice shots when they were here in February - I appreciate them so much!