Summer cooking

I don’t cook.

I don’t cook and I’m not ashamed of it. Actually, I’m sort of proud of my kitchen incompetence. It means I don’t have to cook! However, I thought I’d share this new recipe I’ve discovered. Actually, it’s not a recipe (because, as noted, I do not cook) but it’s a technique I discovered for eating my vegetables. See, in addition to not cooking, I don’t particularly like veggies. I like to grow them, but I don’t like to eat them. One of the worst fights I’ve had with my XY involved him putting peas on my plate. Big ol’ spoonful. I made a face. He said I didn’t appreciate his cooking. I said he didn’t love me if he didn’t know how much I didn’t like peas. Anyway. I’ve recently found that peas and broccoli are, well, kinda tasty. Here’s my trick:

  • Heat up a little oil (I’ve been using sunflower lately) in a skillet; make sure it’s hot enough that a droplet of water sizzles on the pan
  • Throw in veggies
  • Sprinkle with salt & pepper
  • Put just the slightest brown on the green but don’t let them get wilty
  • Eat

I’m going to try this with the beans as soon as they are ready. Not sure about the cabbage, although I hear kale chips are somewhat similar. I’m wondering if I should give eggplant another chance if I do it this way. Happy vegging!

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One thought on “Summer cooking

  1. For cabbage toss onion & garlic in with a pile of bite sized chopped cabbage and previously cooked bacon, about one inch size. Try this with your above oil, salt and pepper to lightest brown – though cabbage does taste pretty good wilty.
    The ratio is about 1 head of cabbage, 1 onion, 1 lb. bacon, garlic to taste.

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