September 30, 2024
Stir Fries and Roasting - Yum
by Linda Dansbury

This is a fun time of the year to cook - still some of the summer staples, but also lots of fall deliciousness. Here are a few things I have recently prepared:

Peppers, onions, beets, eggplant, potatoes, garlic, herbs - roasted a pile of veggies. Cut to about the same size and toss in a little olive oil with salt and pepper and herbs. Roast at around 375 until everything is tender and starting to brown. Leftovers are great added to a frittata or tossed with pasta.

Peppers and tomatoes - don't stress if you can't use all of these up. Both freeze really well. Chop peppers up into bite sized pieces and freeze on a cookie sheet. When frozen, place in freezer bag. Perfect for stews, chili, stir fries all winter long. Tomatoes can just be placed in freezer bags in freezer and used later to make sauce, juice, puree. Skins will slip right off when defrosted.

Onions, peppers, garlic, kale, chard, and cabbage - have made several saute/stir fries with mixes of these ingredients. Depending on what else we are eating, I change up the herbs and other seasonings. Sometimes I add soy sauce, sesame oil, ginger for an Asian flair; or oregano, basil, olive oil and a sprinkling of parm cheese at the end for Italian.

Winter squash - roasted up a couple of these at same time. Ate some with dinner, the rest I pureed and placed in freezer to make soup later.