I rarely measure, I often experiment, try new flavor combinations. To create this dish I sautéed several cloves garlic, coarsely chopped, in oil–I use olive for just about everything. I peeled and cubed 1/2 sweet potato and finely chopped approximately two tablespoons fresh ginger. I added these to the olive oil. When the garlic and sweet potatoes were tender, I added 1/2 coarsely chopped red bell pepper and several handfuls of baby bok choy which I had sliced into large pieces. When the bok choy was tender, I added peanuts and Thai sweet chili sauce. I served this over Jasmine rice.
Purple Cabbage with Poblano Peppers, and Garbanzo Beans
I had some left over cabbage and decided to create a new dish. Once again I coarsely chopped several cloves garlic and sautéed them in olive oil. When they were tender and slightly browned, I added coarsely chopped purple cabbage and poblano peppers, sautéing only until they were barely tender. To this mixture I added basil essential oil. Then I added the garbanzo beans. Do not add them too soon because it makes them mushy. I served this over conchiglie pasta from Italy.
Note: I use several essential oils in cooking–basil, fennel, lemon, cumin, thyme, rosemary, cardamon. However, they are intense so if using essential oils, use only a little, taste, then add more if necessary. It is easy to over do it.
For more recipes like this, see my most recent book, “You’re Gonna Eat That?!” It is filled with many simple pescatarian and vegetarian recipes.
After several days away from home, I made a quick, tasty, vegetarian dinner this evening.
Since I am leaving for California early Wednesday morning and did not want to buy more food, I used what I could find in the refrigerator: Brussel sprouts, red bell pepper, poblano pepper, broccoli, onion. I found a container of pepitas in the pantry and added some of those as well.
1/4 yellow onion, finely chopped
1 small poblano pepper, deseeded and coarsely chopped
1 red bell pepper, deseeded and coarsely chopped
6 Brussel sprouts, sliced
Several broccoli florets
Basil essential oil or dried basil
Pour enough olive oil in skillet to cover bottom and heat on medium low. Add onions and saute until carmelized. Add Brussels sprouts. When sprouts are about half done, add remaining ingredients and six drops of basil essential oil. Saute until tender but still bright colored. Toss in a handful of pepitas. Serve over pasta or rice.
I served this with pasta and grated asiago cheese on top. Although I frequently use parmesan for grating, I actually prefer asiago. Without the cheese, this is vegan.
This recipe is posted as a tribute to Klara Kamper, from Austria. Klara is an exchange student and nearly every week she has come over to ride my horse, Rosie. After riding, I fix dinner. Of all the different dinners I have fixed, this is Klara’s favorite.
4 pieces boneless chicken breasts, cut into bite sized pieces
2 large poblano peppers, deseeded and diced into bite sized pieces
1 large purple onion, chopped
5-6 pieces sun dried tomatoes, chopped into a large dice
Herbs de provence
Cover the bottom of a large skillet with olive oil. Saute the onions until done. Add chicken and more olive oil if necessary. With your fingers sprinkle herbs de provence over the onion/chicken mixture. When the chicken is nearly done, add the poblano peppers and sun dried tomatoes. Saute until the poblano peppers are cooked but still a nice bright green. You may also add mushrooms if you like. Serve over your favorite pasta. My daughter does not like herbs de provence so when I cook this for her, I use a mixture of oregano, basil, and marjoram.
I am very, very picky about pasta. My favorite is organic Montebello pasta produced by Monastero Di Montebello, Isola del Piano, Italy. I especially like the conchiglie. However, I use their spaghetti and other shapes as well.
This is Rosie. She will really miss Klara who leaves for home on June 25.
A friend joined us to see the horses and for dinner. Apparently, she took this photo just before I served dinner.