Saturday, July 29, 2006

Vegetable stew

My dad likes pasta with meat. Mom likes pasta with vegetables. So cook two different sauces? I'm free, but not that free. So, I made a vegetable stew for mom. I made and fried separately pork patties for my dad to top it up with the vegetable sauce.

It's a good idea to separate the meat from the sauce when serving in parties too. The vegetarians can dig in and the carnivores and just add as much meat to the sauce as they want separately.



Ingredients
- 3 large fresh tomatoes, cut into quarters
- 7 large fresh tomatoes, diced
- sun dried tomatoes, cut into quarters
- peas
- 1 carrot, diced
- mushrooms (any type will do e.g button, chinese and oyster), in halfs
- 5 cloves of garlic, smashed (*Some vegetarians do not eat garlic)
- 2 large onions, sliced (*Some vegetarians do not eat onions)
- 2 medium eggplant, diced or in large bite pieces
- 2 cups of diluted vegetable stock
- lots of mint, diced with the stem
- lots of basil, diced with the stem
- lots of parsley, diced with the stem
- salt
- pepper

Method:
1. With a few drops of oil, stir fry garlic and onions until fragrant.
2. Add in diced tomatoes and continue to fry until watery.
3. Let the tomatoes boil for 5 to 10 minutes in low fire.
4. When tomatoes are soft and soupy, add in carrots, peas, eggplant, quartered tomatoes and sun dried tomatoes. Let boil and stir for 3 minutes in high heat.
5. Add diluted vegetable stock. Continue to boil in low heat for 15 minutes.
6. Add mushrooms, mint, basil and parsley. Let boil for 1 minute.
7. Add crushed pepper and salt.
8. Continue to boil and stir in low heat for 10 to 15 minutes.


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