Tuesday, August 29, 2006

Pardon the Interruption




Okay, I have to interrupt the bread series for an ARF Tuesday! As much as I said that I didn't like the bright purple eggplant, I decided to try it again in a stir fry. It's good in stir fry. I don't know what made the difference, but it worked. Last night I needed to use up some zucchini from the Farmer's marker two weeks ago as well as a red pepper. I just chopped an onion and stripped the pepper, cubed the eggplant, and sliced the zucchini. Then I threw in some Italian dressing and Catalina dressing along with Tony's seasoning, cook and viola! Yummy stir fry! I'm glad that I liked this because I'm not so sure about the slow cooked chicken I made.

Stir Fry
1 zucchini, sliced thinly
2 small eggplants, cubed
1 onion, chopped
1 red pepper, sliced in strips
1 "stream" Italian dressing
1 "stream" Catalina dressing
Tony's seasoning
olive oil

Put a skillet on the stove and pre-heat. Put oil in the pan to get it hot. Add the onion and pepper. Cook for about 3 minutes. Add eggplant and zucchini. Add Italian and Catalina dressings (put enough to moisten but don't make it soupy). Sprinkle with Tony's seasoning, making sure that all vegetable surfaces are "touched" with the seasoning. Stir while it cooks for a couple of minutes. Let cook on medium until tender but not wilted (make sure the eggplant is cooked). Can be a side dish or main course. Serve over rice or noodles.

With red peppers, zucchini , and eggplant this is a great 5-A-Day ARF food. Thus, it is my entry for ARF Tuesday at Sweetnicks! Check it out and get some ideas for other healthy treats!

5 comments:

Annie said...

That looks good. Colorful and so nutricious. I like just veggies dishes sometimes. Plus you can fill up without feeling guilty ;)

The Cookbook Junkie said...

Even though I thought that eggplant was bland in my recipe, I can see how it would be great when it has a chance to soak up some flavor, like in this recipe. I thought it had great texture.

Are you going to tell us about the chicken? Slow-cooked poultry is difficult to get right. It tends to get dry and stringy.

Claire said...

Annie - I love veggie dishes, too! They are some of my favorite. Often, I'd rather have that than something meaty.

Paula - I guess the difference in cooking method helped with this eggplant. I'll tell about the chicken but I got the dry, stringy chicken you talk about. I can't decide if it's just because the chicken is slow cooked or if it cooked too long (although I cooked it just under what was recommended for low heat!). Who knows! It would make a cook pulled chicken sandwich!

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