The end of the week came and I had some left over vegetables so I thought I would just saute them and have them with pasta. After a bit of cooking I saw that I had heavy cream that I probably was not going to be using for anything else anytime soon (at least soon enough before it expires) so I threw it in too, not expecting much and it was delicious.
- 2 TBSP oil
- 1/2 onion, chopped
- 3 cloves of garlic, chopped
- 1 carrot, sliced thin
- 1 potato, sliced thin
- 1/4 cup broccoli, chopped
- 1/4 cup jalapeno slices
- 1/2 cup grape tomatoes, quartered
- 1 cup heavy cream
- salt and pepper
- 1/4 cup grated cheese
1) Heat the oil in a large pan to medium-low heat.
2) Add the onion and garlic and cook until the onion is soft, but nothing is starting to brown.
3) Add the carrot and potato and salt, making sure they are spread out and not stuck together and cook for about 5 minutes, stirring often so they do not stick or burn. If necessary, add a lid to the pan to get them to cook faster.
4) Add the broccoli and jalapenos and cook for 1 minute.
5) Add the tomato and cook for 2 minutes.
6) Add the heavy cream and increase the heat to high.
7) Once it boils, bring it to a simmer and add the pepper and cook until it thickens (or until you’re tired of waiting)
8) Serve on the pasta, covered in cheese and with more jalapenos on top.
I looked around at a few different frittata recipes and came up with this one.
- 2 TBSP vegetable oil
- 4 cloves of garlic, chopped
- 1 onion, chopped
- 1 leek, just the leafy green part, chopped
- 1 green pepper, chopped
- 1/2 jalapeno, chopped
- 1 unpacked up spinach
- 7 eggs
- 1/2 cup milk
- 1/2 cup cheese (I used a mix of shredded ‘pizza’ [mozzarella] cheese and grated Parmesan cheese)
- 1 TBSP dried basil
- 1/2 TBSP dried oregano
- 1/2 TBSP dried rosemary
- salt and pepper
- 4 green onions, chopped
1) Add the vegetable oil to a large pot on medium heat (I used the one I cook soup in as it has a wide bottom and high sides so they eggs and vegetables would not overflow out and it has a top).
2) Add the garlic and onion and cook for 3-5 minutes, until the onion is soft.
3) Add the green pepper, leek, jalapeno and cook for another 3-5 minutes or until the leek is soft.
4) Mix the eggs, milk, cheese, dried basil, dried oregano, dried rosemary, salt and pepper.
5) Add the spinach, place the lid on the pot and cook for 1-2 minutes, until the spinach is wilted.
6) Pour the egg mixture into the pot, top with green onion, turn the heat to low, put the lid on top and cook until the egg is cooked though, about 10 minutes, checking occasionally.
7) Remove from heat and slice and serve with pesto.
Like I said a few posts ago, I dislike Korean mushrooms uncooked. So I remade the sandwich cooking it.
- 1 TBSP vegetable oil
- 2 cloves of garlic, chopped
- 1/4 onion and red onion, mixed, chopped
- 1/4 jalapeno, chopped
- 4 mushrooms, chopped
- 2 slices of wheat bread, toasted
- 2 slices of cheese
- 2 slices of tomato
- 2 pieces of lettuce
1) Add the vegetable oil to a small pan and heat to medium.
2) Add the garlic, onion, and jalapeno and cook for 2-3 minutes.
3) Add the mushrooms and cook until soft, for about 3-5 minutes.
4) Allow to cool.
5) Build the sandwich as such: bread, mayo, cheese, mushrooms mixture, tomato, lettuce, mayo, bread.