Saturday, September 17, 2011

End of Summer Sauteed Vegetable

One of the great things about cooking...besides the obvious of making wonderful things to eat, is the process of learning new skills and then applying them to new recipes.

Through the wonderful Cooks Illustrated cookbook, I've learned a basic recipe for sauteed broccoli, which is the great way to eat broccoli.

I recently applied that same process to a mixed of veggies and it was so delicious that  I made it again two nights later.

Here's what I did:

I diced, sliced or chopped whatever vegetables I had available.  This included

  • Pea pods
  • Asparagus
  • Green Beans
  • Yellow Squash
  • Zucchini
  • Tomato
Heat olive oil in a saute pan.  Add all the vegetables, salt and pepper and saute until they are brightened and a little softer.  Add one or two diced garlic clove.  Cook for another minute.  Add 1/4 cup of chicken broth.  Cover and let vegetable steam for a minute or two.  

Depending on how soft you like your veggies, you can continue to cook until most of the the broth steams off.  I don't usually do that as the veggies are just the way I like them at this point.  So I just put them in a serving dish and dinner is ready.



Feel free to try any combo of vegetables.  

I wish I had some leftovers, cause this would be great in my scrabbled eggs.


2 comments:

  1. I like how you julienne your squash. I will have to try that because I only do boring round pieces. Time to mix it up! Thanks for sharing.

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  2. I just got a subscrition to Cook's Illustrated. it's like taking a cooking class!

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