3 06 2008

(A summery soup served cold)

2 cucumbers, halved & seeded (not peeled)
3 red bell peppers, cored & seeded
8 plum tomatoes
2 red onions (white would work, just not so pretty!)
6 garlic cloves, minced
46 oz tomato juice (6 c.) — organic available at commissary
1/2 c. white wine vinegar
1/2 c. olive oil
1 T. kosher salt
1 1/2 t. ground black pepper

Roughly chop the cucumbers, peppers, tomatoes, onions into 1-inch cubes. Then put each veggies separately into a food processor & pulse until coarsely chopped. Do not overprocess. After each one is processed, combine them in a LARGE bowl and add garlic, juice, vinegar, oil, salt & pepper. Mix well and chill before serving. The longer gazpacho sits, the more flavors develop.

Melody’s Super Easy Vegetable Stir-Fry

21 05 2008

Your Favorite Veggies

Olive Oil
Large Skillet

Step 1:
1-2 T. olive oil into a large skillet on medium to high heat.

Step 2:
Cube root veggies like carrot, potato & onion and toss in skillet as you go. They take longer to cook that other veggies. Do not stir until the veggies have browned, maybe 5 minutes.

Step 3:
Cube other veggies like peppers, green beans, zucchini and eggplant and toss in as you go. The zucchini and eggplant get too mushy if cooked too long, so add those last.

You really can add anything you want — meat can be cubed and cooked in the skillet before. You can add teriyaki sauce and serve on rice. Pineapple might even be fun to try in there too.