It’s been a while since I’ve had a Friday Favorites post for you fine readers! You probably already detected the reality– I took the summer off from my regularly scheduled posts: What We’re Reading Wednesdays and Friday Favorites. Well, school is back in session at the Mosley Casa, so I am hoping to get back to my regularly scheduled bi-monthly posts. Today’s Friday Favorites is one that I’ve wanted to share for a while! I made a double batch of this Veggie Mix this week, so I knew it was time! Here’s today’s Friday Favorites….
This summer marks the 3rd year that we’ve participated in a CSA in our community. What is a CSA, you ask? Read more here for a long exhaustive description. My simple explanation is that we buy a “share” of a local farmer’s produce crop, and our share of the crop is delivered weekly to a local produce store. We pick our weekly stash of fruits and veggies up on Tuesdays, and it’s almost like Christmas! Each week is a surprise! We have know idea what we will be picking up each week, so it’s always exciting. :) After doing this two summers prior with the same farmer, I can anticipate what items we will receive. My hypothesis of each week’s “loot” may not be accurate, but I have learned that each CSA year we will, at some point, enjoy fresh strawberries and blueberries, cabbage, tomatoes, patty pan and spaghetti squashes, and a variety of other things. It has been an adventure in the kitchen for me each summer as I have received a variety of produce that was unknown to me! Embarassingly, I had to ask the farmer’s delivery man on more than one occasion the name of several vegetables. AND, I may or may not have googled a video on How to Cut Up a Bok Choy. But, I digress!
Each summer, though, my excitement builds around August as I know that we’ll be showered with a ton of onions, peppers tomatoes, and eggplants. When those vegetables start appearing, it is time for me to make my Veggie Mix! I originally found this recipe in Southern Living. Its appeal was the title of the article, “Five Fast Dinners Begin with One Vegetable Mix.” Hmmm…fascinating! So, I ripped out the recipe and tried it. To summarize how this recipe works, you make a base “Veggie Mix,” and you end the day with 4 frozen packages for later use (or, you can use immediately!). The original recipe came with FIVE uniquely different recipes that can be made using one package of the “Veggie Mix” base and a few more ingredients. When I read this information, I was sold. I have been making this “Veggie Mix” for at least 5 years. Clearly, it’s a “keeper.” I love that each summer I make 8-12 frozen packages of the “Veggie Mix,” and we, literally, eat on it all winter!
Today, l share my version of the “Veggie Mix” recipe, and you can visit Southern Living’s website for the original version that contains the 5 different recipes–Individual Pizzas, Greek-Style Chicken Stew, Shrimp with Rice, Beef and Vegetable Supper (aka “Spaghetti” in our house), and Black Bean Soup–to make using your “Veggie Mix” base. We have tried all of the recipes except the Individual Pizzas. When I make either of the other 4 recipes, I love that the final meal tastes entirely different than the other, unused recipes. So, you can make this mixture on Sunday afternoon and enjoy 4 different meals that week. I promise that while eating the Black Bean Soup you won’t think, “Hmmm…this tastes just like the Greek-Style Chicken Stew expect it has black beans instead of chicken.” The recipes and tastes are unique. Without further ado, here’s the recipe!
This week’s bounty. I doubled the recipe for 8 frozen packages to enjoy this winter!
1-2 onions, chopped
4 bell peppers, chopped (I use a mixture of green, yellow, red, and orange.)
1/4 cup olive or coconut oil (I use either.)
1 large eggplant, chopped
3 (14.5 oz.) cans diced tomatoes (or in the summer I use fresh tomatoes)
1/4 cup Greek seasoning (I make my own.)
1) Saute onions, peppers, and eggplant in oil 5-10 minutes, until cooked.
2) Add in tomatoes and Greek seasoning.
3) I bring to boil and then, turn down to lowest setting and simmer 15-20 minutes. This makes my house smell heavenly, so sometimes, I let it simmer a while!
4) Spoon 3 cups of Veggie Mix into freezer bag. Does this to create a total of 4 bags.
5) Freeze the 4 freezer bags of the “Veggie Mix.” The original recipe says to freeze up to one month. Ummmmm, confession, I keep mine longer than a month in my freezer. :)
When you are ready to make one of the 5 recipes (Individual Pizzas, Black Bean Soup, Greek-Style Chicken Stew, Shrimp and Rice or Spaghetti) consult the original recipe for those directions. I usually pull out a ziploc bag of the “Veggie Mix” the day before I need it. I let it thaw on a plate (to avoid spills/leaks) in my fridge.
Aren’t these pepper beautiful?!!?
Additional hint: I pulverize my veggies! The first few times I made this recipe I chopped the peppers, onions and eggplant by hand. My sons were able to “sort through” the veggies and pick out what they didn’t like. (Awesome! Grr!) I got a little wiser and started pulverizing the veggies in my food proccessor! Now, they can’t organize the vegetables by peppers, onions and eggplant and “fish” them out to avoid eating. :) I love the yumminess and healthiness that they are ingesting every time we enjoy a “Veggie Mix” recipe! Here’s a picture of what the pulverized veggies look like:
I feel so “Sneaky Chef-ish.” :) :) Please don’t tell my boys this little secret. Let’s just keep it between us, okay?
I’m excited to share this Friday Favorite with you! If you make this “Veggie Mix,” stop back by and comment below to let me know how you like it!