Later On

A blog written for those whose interests more or less match mine.

Mixed vegetables cooked today

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I used my 6-qt pot, which was large enough after I allowed things to cook down a bit.

3 tablespoons extra-virgin olive oil
5 or 6 spring onions [or 2 good-sized leeks; or 5 or 6 bunches of scallions], chopped
3 large jalapeños, chopped (with seeds and core)
1 yellow bell pepper, chopped

I put all that in the pot. Today I used 6 spring onions (including all the leaves) and 1 large leek (also including all the leaves, which require careful rinsing because of the dirt).

After that cooked down a reasonable amount, I added:

2 heads garlic, cloves peeled and chopped and allowed to rest for 15 minutes

I cooked that about three minutes, then added

1/3 cup apple cider vinegar
1/4 head red cabbage, shredded (might go with a half)
3 medium beets, diced
1 good-sized broccoli crown, chopped
[about 4” daikon radish, diced — I didn’t have this today but normally would use it]
1 large carrot, diced
1 cup chopped celery
10 oz domestic white mushrooms, chopped coarsely
1 can tomato paste + 1 can’s worth of red wine or vermouth or water
[1 tablespoon chipotle flakes or 1 small can chipotles in adobo, chiles chopped — I didn’t include this and I regret it to this day; however, the jalapeños helped]
3/4 cup kalamata olives (pitted or sliced)
1 cup unsalted redskin peanuts
2 tablespoons soy sauce or tamari

Cook over medium heat, stirring (carefully) until you can get all the vegetables into the pot. Then add:

1 package frozen spinach

Stir that in (carefully: the pot will be very full), cover the pot, and cook for about 40 minutes, stirring it with a spatula every 10 minutes to mix it up, moving the bottom layer to the top, and burying the top layer to cook some more.

It will last a while — that is, it will be enough for more than one meal.

You can, of course, alter the recipe to suit your own taste. Consider adding fresh asparagus, for example, and eggplant (particularly Japanese eggplant) is a good addition. A diced whole lemon or two (except the ends: cut off and discard the ends) is nice. I like bitter melon. Summer squash (diced) is good when available, and of course zucchini works as well. A bulb of fresh fennel, cored and chopped along with a few fronds, adds some crunch. A fresh bamboo shoot, peeled and diced, is good, though I would skip canned. Kohlrabi is good, again peeled and diced — kohlrabi skin is particularly tough, so remove it all. Fresh green beans, cut into 1″ sections, are nice. I sometimes include a little dried fruit such as goji berries or dried cherries.

Instead of peanuts, I sometimes use walnuts or pepitas or pecans or almonds. I use unsalted. With almonds as with peanuts, I prefer those with the pelicle (the red/brown skin) intact since it has good nutritional value.

I’m not suggesting you include all of these with the original recipe — we’d be talking in terms of a few gallons, more than one might want (though good if you’re feeding many people). I’m just listing some ideas so you can make your own mix of fresh vegetables.

Written by Leisureguy

13 April 2020 at 2:22 pm

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