Every once in a while, either when I’m cooking some vegetables for a dish, or if I have an abundance of veggies in the refrigerator, I’ll cook them up and use them in different dishes in the week ahead.
This serves two purposes:
- It saves a ton of time on those busy weeknights when I don’t feel like doing all the prep.
- It adds variation, color and flavor I wouldn’t bother taking the time to do.
Here’s what I’ll use:
- 1 Green bell pepper sliced
- 1 Red bell pepper sliced
- 1 Large onion cut in half and sliced
- 8 oz. package of white mushrooms sliced
- A little oil for frying
I’ll sauté the mushrooms first until they release all their juices, then add the peppers and onions. Sauté just until vegetables ad just cooked through, but still a little crunchy. Remember, you will be adding them to other dishes where they will cook a little more.
Here’s what you will get from the ingredients above:
After they cool, put them in an air tight plastic container and store in your refrigerator.
Here’s a short list of things you can do with the veggies. Some you will need to warm in the microwave prior to using, some you can add right to the dish when cooking.
- Serve on top of a hamburger
- Serve as a topping for baked potatoes
- Chop them and add to twice baked potatoes
- Use in fajitias
- Add a few when grilling a grilled cheese samdwich
- Add to just about any stir fry
- Add scoop on fish prior to baking it
- Use as a topping for a hot dog or chili dog
- A topping for pizza
- Spruce up a cold cut sandwich
- and much much more
Ideas? Let us know.
