Do you have a bunch of random bits and pieces of vegetables in your fridge drawers that you haven't quite needed yet and don't know what to do with?
Did you shop the used bread section at Freddies and get some awesome stuff but have no clue what to do with it?
Are you looking for a quick and easy meal in about 30 mins or so?
If you answered yes to any of these question then I have the recipe for you!
This is one mom came up with at some point, and well, I made up my own version of hers.
Today's random veggies:
-Brussel Sprouts
-Sweet Potatoes
-Cauliflower
-Onion
-Bell Pepper
-Mushrooms
So dig them out of the drawers, cut off any bad parts ('cause you know that the cauliflower you bought a month ago has one or 2)
Chop into decent sized bits and dump into a good size bowl.
Get out your balsamic vinegar, garlic, salt, pepper and olive oil.
Yes you may substitute the oil for what you have on hand. Balsamic or other dark vinegar (malt, etc) are required for the depth of flavor. If you must, red wine is a good sub, but def not white or apple cider ok? Ok.
If you need a lesson on vinegars, I will be happy to give one. OOOOH! Maybe do a post about vinegars and basic herbs/spices and their uses! YES!
Sorry, got side-tracked.
Anyway, pour in some vinegar and oil in the bowl. Nope, no need to measure just throw some in, enough to cover the veggies when tossed around. Sprinkle in some garlic and a pinch of salt and pepper.
If you toss around and it doesn't look like enough vinegar or oil, add a little more.
Fine. Maybe 2-3 Tbs of oil to 4 c of veggies, 5-6Tbs vinegar. K?
Geez! I will teach you to wing it. Measuring is for the birds unless its baking. Then its required. Just start with a little, taste it, if its not enough, add more. Easy. Just START SMALL. Better to add than to have to take away, 'cause taking away is pretty impossible. And fixing is not fun.
Ok. So, turn on the oven.. maybe 350-375 or there abouts. If your oven is retarded like mine is, then higher or lower is fine.
Dump your veggies onto a FOIL lined baking sheet or jelly roll pan (baking sheet with sides) Trust me. The foil will make your life SOOOO much easier when its time to clean up. Recycle the foil, though ok? Gotta remember mother earth and protecting her.
Throw in oven and let do its happy thing. You might want to turn them once in the cooking. I ignore them and go play on pinterest for awhile.
When the house starts to smell good (about 20 mins or so, depending on the retarded oven), grab that random bread, slather it with whatever cheese you have on hand, throw in oven to get all melty.
While its getting all melty, grab out the stuff you like on sandwiches. Mayo and horseradish.
Or whatever.
Assemble sandwiches. Your done.
See? Easy?
If you are so inclined, you can make something like mac n cheese or fries or corn on the cob or devilled eggs or whatever suits your mood and the season.
I do coleslaw, devilled eggs and corn in the summer, pasta in the winter.
Don't ask me why, I'm just odd that way.
I need to give you my devilled egg and coleslaw recipes at some point. They are other things that are super simple.
This is, by the way, a great meal for camping. Cut veggies store in plastic containers, getting all happy in the juices. Bring a cast iron skillet and some foil to put over it and cook over campfire. It was a big hit!
Who said you can't do gourmet cooking while camping?
Did you shop the used bread section at Freddies and get some awesome stuff but have no clue what to do with it?
Are you looking for a quick and easy meal in about 30 mins or so?
If you answered yes to any of these question then I have the recipe for you!
This is one mom came up with at some point, and well, I made up my own version of hers.
Today's random veggies:
-Brussel Sprouts
-Sweet Potatoes
-Cauliflower
-Onion
-Bell Pepper
-Mushrooms
So dig them out of the drawers, cut off any bad parts ('cause you know that the cauliflower you bought a month ago has one or 2)
Chop into decent sized bits and dump into a good size bowl.
Get out your balsamic vinegar, garlic, salt, pepper and olive oil.
Yes you may substitute the oil for what you have on hand. Balsamic or other dark vinegar (malt, etc) are required for the depth of flavor. If you must, red wine is a good sub, but def not white or apple cider ok? Ok.
If you need a lesson on vinegars, I will be happy to give one. OOOOH! Maybe do a post about vinegars and basic herbs/spices and their uses! YES!
Sorry, got side-tracked.
Anyway, pour in some vinegar and oil in the bowl. Nope, no need to measure just throw some in, enough to cover the veggies when tossed around. Sprinkle in some garlic and a pinch of salt and pepper.
If you toss around and it doesn't look like enough vinegar or oil, add a little more.
Fine. Maybe 2-3 Tbs of oil to 4 c of veggies, 5-6Tbs vinegar. K?
Geez! I will teach you to wing it. Measuring is for the birds unless its baking. Then its required. Just start with a little, taste it, if its not enough, add more. Easy. Just START SMALL. Better to add than to have to take away, 'cause taking away is pretty impossible. And fixing is not fun.
Ok. So, turn on the oven.. maybe 350-375 or there abouts. If your oven is retarded like mine is, then higher or lower is fine.
Dump your veggies onto a FOIL lined baking sheet or jelly roll pan (baking sheet with sides) Trust me. The foil will make your life SOOOO much easier when its time to clean up. Recycle the foil, though ok? Gotta remember mother earth and protecting her.
Throw in oven and let do its happy thing. You might want to turn them once in the cooking. I ignore them and go play on pinterest for awhile.
When the house starts to smell good (about 20 mins or so, depending on the retarded oven), grab that random bread, slather it with whatever cheese you have on hand, throw in oven to get all melty.
While its getting all melty, grab out the stuff you like on sandwiches. Mayo and horseradish.
Or whatever.
Assemble sandwiches. Your done.
See? Easy?
If you are so inclined, you can make something like mac n cheese or fries or corn on the cob or devilled eggs or whatever suits your mood and the season.
I do coleslaw, devilled eggs and corn in the summer, pasta in the winter.
Don't ask me why, I'm just odd that way.
I need to give you my devilled egg and coleslaw recipes at some point. They are other things that are super simple.
This is, by the way, a great meal for camping. Cut veggies store in plastic containers, getting all happy in the juices. Bring a cast iron skillet and some foil to put over it and cook over campfire. It was a big hit!
Who said you can't do gourmet cooking while camping?
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