Low Fat Stew Recipes
Improvised Vegetable Stew Recipe
This Improvised Vegetable Stew Recipe is one of many in
our collection of Low Fat Recipes. these are culled from various
sources, some my own. whilst some are low carb recipes, there are also
some low fat recipes, and diabetic recipes. The one thing they
all have in common with this Improvised Vegetable Stew Recipe, is that they can
all be seen as diet recipes in one form or another.
Remember, this Improvised Vegetable Stew Recipe will only help you lose weight if you use it as part of a carefully controlled weight loss program.
Others who enjoyed this Improvised Vegetable Stew Recipe, also visited the following
sections::
Improvised Vegetable Stew Recipe
Improvised Vegetable Stew Recipe
Ingredients:
1 small eggplant
1/2 butternut squash (or
1 pumkin for the aussies on
1 the list!)
1 medium potato
1 each red and green bell pepper
1 (capsicum)
1 heaping huge spoonful
1 (according to taste) cooked
1 onions*
1 can tomatoes and juice
1 splash red wine
1 splash balsamic vinegar
1 veggie stock cube
2 cloves (few) crushed garlic
1 tsp turmeric
1 tsp ginger, grated
1 tsp cumin
1 tsp chili powder
Instructions:
Cut up the vegies into chunks of roughly the same size, and cook over
medium high heat in a non-stick skillet (no need to spray!)
I tossed everything around in the skillet for a while, then chucked it into
a casserole dish in the oven on medium-ish heat for 45 minutes while we
went out for our pre-dinner walk. You can adjust the seasonings to your own
taste.
I served this over rice steamed with a small handful of sultanas (golden
raisins), and it was delicious.
*About the onions. I think onions make anything taste a little more
delicious, so as often as I need to, I get a couple of pounds (a kilo) of
onions, slice them up in the food processor, put them into the non-stick
skillet with just a little veggie stock (adding more as needed to stop
sticking) over a medium heat, not stirring too often, for about an hour.
After a while, they do stick a bit, and that's a great time to splash in a
little red wine or balsamic vinegar to deglaze the pan. Then let them cook
a little longer, until they have a beautiful caramel color and delicious,
rich aroma. I keep them stored in the fridge and add them to anything and
everything. There's nothing like them on a veggie pizza to make you forget
they don't make ff cheese in Australia (yet!)
Posted by Lori Bowen <lori@zikzak.apana.org.au> to the Fatfree
Dig. [Vol. 11 Issue 29], Oct. 29, 1994. FATFREE Recipe collections
copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue
Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
Servings: 1
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This Improvised Vegetable Stew Recipe can only help you lose weight if it is part of a carefully controlled diet program.
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If you enjoyed this Improvised Vegetable Stew Recipe, or any of our other low fat recipes, please let us know. |
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