dinner this week
 

I made my vegetable stew this past weekend and have been
eating it all week. There were lots of different peppers
on the reduced price rack at out local gourmet grocery.
I got some cubanelles and some poblanos. I used the
cubanelles in the stew.

Here's what I do. I got some zucchini and yellow squash.
I cut them up and fried them in olive oil with finely minced
onion and garlic. I let them brown somewhat and then I added
several cans of diced tomatoes with basil and oregano and the
cut up peppers. I added a little salt, lots of freshly ground
black pepper, and some crushed red pepper flakes. I added some
water to make it a little more liquid. Then I let it simmer
for about an hour. I serve it over rice. (I always use Thai
jasmine rice.)

Boy is this stuff good. Sometimes I add some meat, maybe
Italian sweet sausage or chicken or something and other times
I leave it vegetarian.

Kate

dinner this week
 

"Kate Connally" > wrote in message
...
>I made my vegetable stew this past weekend and have been
> eating it all week....<recipe snipped>
> Boy is this stuff good. Sometimes I add some meat, maybe
> Italian sweet sausage or chicken or something and other times
> I leave it vegetarian.
>
> Kate

Sounds really good! Do you ever add other veggies? I wonder if mushrooms
would be good?

Chris

dinner this week
 

Chris Neidecker wrote:
> "Kate Connally" > wrote in message
> ...
> >I made my vegetable stew this past weekend and have been
> > eating it all week....<recipe snipped>
> > Boy is this stuff good. Sometimes I add some meat, maybe
> > Italian sweet sausage or chicken or something and other times
> > I leave it vegetarian.
> >
> > Kate
>
> Sounds really good! Do you ever add other veggies? I wonder if mushrooms
> would be good?

Eggplant would be a natural addition. -aem

dinner this week
 

In article >,
Kate Connally > wrote:

> I made my vegetable stew this past weekend and have been
> eating it all week. There were lots of different peppers
> on the reduced price rack at out local gourmet grocery.
> I got some cubanelles and some poblanos. I used the
> cubanelles in the stew.
>
> Here's what I do. I got some zucchini and yellow squash.
> I cut them up and fried them in olive oil with finely minced
> onion and garlic. I let them brown somewhat and then I added
> several cans of diced tomatoes with basil and oregano and the
> cut up peppers. I added a little salt, lots of freshly ground
> black pepper, and some crushed red pepper flakes. I added some
> water to make it a little more liquid. Then I let it simmer
> for about an hour. I serve it over rice. (I always use Thai
> jasmine rice.)
>
> Boy is this stuff good. Sometimes I add some meat, maybe
> Italian sweet sausage or chicken or something and other times
> I leave it vegetarian.
>
> Kate

Brascatina! Augie Mezzenga lives! in Pittsburgh. I add mushrooms and
eggplant, and potatoes, too, Kate, and skip the rice.
--
http://www.jamlady.eboard.com, updated 10-20-05 with a note from Niece Jo.

dinner this week
 

In article <MEQ5f.9222$nk2.7002@trnddc07>,
"Chris Neidecker" > wrote:

> "Kate Connally" > wrote in message
> ...
> >I made my vegetable stew this past weekend and have been
> > eating it all week....<recipe snipped>
> > Boy is this stuff good. Sometimes I add some meat, maybe
> > Italian sweet sausage or chicken or something and other times
> > I leave it vegetarian.
> >
> > Kate
>
> Sounds really good! Do you ever add other veggies? I wonder if mushrooms
> would be good?
>
> Chris

They soitanly will be!
--
http://www.jamlady.eboard.com, updated 10-20-05 with a note from Niece Jo.

dinner this week
 

Chris Neidecker wrote:
>
> "Kate Connally" > wrote in message
> ...
> >I made my vegetable stew this past weekend and have been
> > eating it all week....<recipe snipped>
> > Boy is this stuff good. Sometimes I add some meat, maybe
> > Italian sweet sausage or chicken or something and other times
> > I leave it vegetarian.
> >
> > Kate
>
> Sounds really good! Do you ever add other veggies? I wonder if mushrooms
> would be good?
>
> Chris

Well, I would say no to mushrooms, but then I hate them. :-)
I sometimes put in green beans. Of course, you could put
in anything you like. The stuff I use just happens to be
stuff I like. I usually use red and/or green bell peppers
instead of the cubanelles. I used them this time as an
experiment. But basically I like to keep it pretty simple
as I really like the taste of the squashes to be one of the
main flavors.

Kate

dinner this week
 

aem wrote:
>
> Chris Neidecker wrote:
> > "Kate Connally" > wrote in message
> > ...
> > >I made my vegetable stew this past weekend and have been
> > > eating it all week....<recipe snipped>
> > > Boy is this stuff good. Sometimes I add some meat, maybe
> > > Italian sweet sausage or chicken or something and other times
> > > I leave it vegetarian.
> > >
> > > Kate
> >
> > Sounds really good! Do you ever add other veggies? I wonder if mushrooms
> > would be good?
>
> Eggplant would be a natural addition. -aem

Yeah, I sort of based my "recipe" on ratatouille - very
loosely. I eat eggplant but don't cook with it generally,
so I decided to make a ratatouille-like dish without
eggplant. I would be good with eggplant. Someday I
may put some in it.

Kate

dinner this week
 

Melba's Jammin' wrote:
>
> In article >,
> Kate Connally > wrote:
>
> > I made my vegetable stew this past weekend and have been
> > eating it all week. There were lots of different peppers
> > on the reduced price rack at out local gourmet grocery.
> > I got some cubanelles and some poblanos. I used the
> > cubanelles in the stew.
> >
> > Here's what I do. I got some zucchini and yellow squash.
> > I cut them up and fried them in olive oil with finely minced
> > onion and garlic. I let them brown somewhat and then I added
> > several cans of diced tomatoes with basil and oregano and the
> > cut up peppers. I added a little salt, lots of freshly ground
> > black pepper, and some crushed red pepper flakes. I added some
> > water to make it a little more liquid. Then I let it simmer
> > for about an hour. I serve it over rice. (I always use Thai
> > jasmine rice.)
> >
> > Boy is this stuff good. Sometimes I add some meat, maybe
> > Italian sweet sausage or chicken or something and other times
> > I leave it vegetarian.
> >
> > Kate
>
> Brascatina! Augie Mezzenga lives! in Pittsburgh. I add mushrooms and
> eggplant, and potatoes, too, Kate, and skip the rice.

Who's Augie Mezzenga? If he's a Pittsburgher he must be
a great guy. ;-)

I've thought of doing potatoes but I'm too lazy to peel them.
Rice is a lot easier. I guess I could leave them unpeeled.
I actually almost did make it with potatoes this time because
I had just bought a bag of them. But I really love it with
rice so I stayed with my usual.

Kate