When my children were
growing up I was always looking for new ways to prepare vegetables that
would taste so good that the kids would say "O.K., mom, we'll eat some."
That wasn't easy with my brood. I managed a couple of vegetable recipes
that I will share with you. One of them is a sweetened carrot dish, Take a
package of carrots and peel and slice thinly and cook in salted water
until tender. Drain well and while hot add 1/4 lb. butter, 1/2 box of
confectioners sugar, 1/2 chopped onion, I teaspoon chopped fresh parsley,
a few shakes of pepper. Stir well and place in a casserole dish. Bake in a
350 degree oven for about 40 minutes. A delicious vegetable for kids and
adults.
Another vegetable we had a problem getting them to eat was peas. One day
my husband tried something new with them. In a large skillet he melted 1/8
lb of butter, drained a can of tiny peas and poured them in. He turned the
flame up high and stirred them until they fried up brown and crisp, Shake
a little salt and pepper and parmesan cheese on them and the kids will
yell for more.
My husband Bob is an avid gardener and has enjoyed growing vegetables for
many years. In the summer and fall we have an abundance of beautiful
looking vegetables of all varieties. Luckily he not only enjoys growing
them but enjoys eating them as well. That leaves me with the problem of
finding ways to incorporate them into tasty dishes. The following
vegetable medley is simple to make and tastes good as a side dish or over
a bowl of pasta. It uses many of the vegetables we have in our garden
about the only one we don't grow is the mushrooms which must be grown in
cellars. Before I make this dish I pick my vegetables fresh from the
garden, but of course you can buy them all at your local supermarket. This
recipe can be made without one or another of the vegetables, in case you
don't particularly like one. It will still taste delicious. Go ahead and
have fun experiment!
Ingredients
1 small zucchini
1 small eggplant
1 large sweet onion
6 sweet green Italian peppers
8 white mushrooms
2 ripe tomatoes
4 cloves fresh garlic
fresh basil
olive oil
red cooking wine
salt & pepper
In a large skillet pour about a half cup of olive oil. When this is
heated, add the cloves of chopped garlic. Then add the onion which you
have sliced into rings. While this is lightly browning, peel your eggplant
and zucchini and cut them into chunks. Add to the pan and put a lid on it.
Next, slice your green peppers into strips and discard the seeds. Add them
to your pan and stir all the vegetables. Replace the lid and let the
vegetables cook down for about five minutes. Then add your sliced
mushrooms and tomatoes that you have cut into wedges. Replace the lid and
let simmer for about ten minutes. At this time add about three leaves of
fresh basil, shake in some salt and pepper and pour in about half a cup of
red wine. Stir well. Replace your lid and let simmer until all the
vegetables are soft. The aroma that will fill your kitchen is wonderful.