Happy Friday! It's my day off before going into working Superbowl Sunday. So what did I do with my day? Spent it watching curling on TV. Yes, its true. I am a huge curling fan! My Manitoba team (Jill Thurston) isn't curling that fantastic at the mo but it's only the 7th end... we've got room... maybe. Either way, my other team and favourite, Team Canada (Jennifer Jones) are playing tonight in the 1 - 2 playoff game. GO CANADA GO!
Moving on... I thought I would share a super simple recipe for the weekend. Maybe this could be your supper with a little shopping! This a super easy recipe I've made many times with regular ingredients in my cupboard and fridge! Plus, it's vegetarian! It has been 8 sad months since the last time I ate beef but it has forced me to find vegetarian recipes I love. Me and beef are not friends anymore, not because I am one of those people who think cow's have feelings but rather my stomach absolutely makes me pay if I eat it. I end up curled up on the floor in the fetal position wishing I hadn't eaten that little piece of beef.
Here's how the recipe goes down... ingredients are in sections as to the order for the recipe. Directions will be after!
- clam shell of baby sweet peppers (you could also use 2 of your favourite sweet peppers, green, red or yellow), chopped into chunky bites
- 1 slim zucchinni sliced into discs then quatered
- 2 cloves of garlic peeled, whole
- 1 tbsp of extra virgin olive oil
- 1 tsp salt
- 1 tsp cracked fresh pepper
- 1 tbsp of extra virgin olive oil
- half a red onion chopped up small
- 1/2 tsp of salt
- two quick swirls around the pan of red wine vinegar
- clam shell of mushrooms sliced
- can of whole tomato's, chopped with a knife roughly
- can of stewed tomato's
- plam full of italian seasoning (basil, oregano, rosemary)
Directions:
Preheat your oven to 400 for roasted veggie time!
Alright, grab your cutting board. This is the most labor intensive part of this recipe. Chop up your bell peppers into chunky bites, slice the zuchinni into discs then into quaters and then pick 2 garlic cloves and peel them but leave them whole. Grab any baking dish large enough to hold all this veggie goodness and toss it with 1 tbsp of olive oil, 1 tsp of salt and a 1 tsp of fresh cracked black pepper. Mix with your hands!
Next step... toss into the oven for 35 mins and they'll come out happier and tastier than ever! Then remove and let cool a bit.
Let's now start cooking down the onions. Chop up half the red onion and get your frying pan on at medium high (6 for my stove) with 1 tbsp of oilve oil. When thats hot, toss in your onions. Once they start to become translucent chop up the roasted garlic that was in with the veggies and toss into the onions. Let this cook for 3 more minutes.
Now if you bought pre-sliced mushrooms like I did (yes I cheat sometimes!) they are ready to go! If not, chop up your mushrooms nice and chunky. (really its preference, you could cut them smaller, I like it rustic) Then toss into the pan. Let this cook till the mushrooms are half in size. Remember to keep stiring... or they will stick!
Now once they are half in size, everybody gets into the pool! Open your can of whole tomato's and cut them with a knife in the can. Makes less dishes!
You could use diced but I don't find them juicy enough for sauces. Then open the stewed tomato's and toss them in. Last but not least... the italian seasoning! Just a palm full is enough. Let this come to the boil and then turn it right down to simmer (1 on my stove) and leave it be for 15 mins stiring occasionally.
Yum! Now you could cook up some pasta (egg noodles are my fav) and serve. Or you could bake chicken in this sauce with a little bit of cheese on top... or sausages... lots of possibilities. This sauce is pretty diverse! It's simple, easy and no fuss!
Give it a go! Let me know how it goes!
Much love and happy cooking!
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