I wanted to share for my first recipe, one of the very first things I cooked when I 1) decided to venture out cooking something besides grilled cheese & Ramen (both which I made fabulously btw) and 2) when I wanted to start eating healthier.
I'm one of those people who didn't know how to cook pasta until her mid-twenties, used to eat Bacon Ultimate Cheeseburgers from Jack in the Box three times a week, and still on occasion messes up hard boiled eggs. Obviously I needed something easy & delicious to start with this whole healthy cooking thing. Hopefully it is easy & delicious for you too.
*Disclaimer: I will explain in detail for those of us that are not accustomed to cooking. For those of you that are, you could probably read this once & know how to cook it in 30 seconds. Bear with us.
What you will need:
- 6 oz carrots (regular or baby)
- 2 medium zucchini (or 1 zucchini & 1 yellow squash)
- 3 to 4 baby red potatoes (approx. 10oz.)
- Garlic (either 1/4 cupped pre-crushed or chopped, or a whole clove if you're feeling awesome)
- Olive Oil
- Balsamic vinegar
- Earth Balance Organic Buttery Spread (or regular butter if you must)
- Basil in a spice jar
- Rainbow or Black Pepper in a grinder
- Large pan & pan cover
* bonus: olive oil spray &/or cayenne pepper
What to do:
1 - Wash all veggies & cut into approx. 3/4 inch cubes. If you're being awesome with a whole clove of garlic, slice it all very thinly. That part may be a bit time consuming but totally worth it.You can cut veggies in order you will put them in to save time: Carrots & garlic first, then potatoes, then zucchini/ squash.
2 - If you have olive oil spray, spray it in your large pan. If you don't, THINLY coat your pan with olive oil. Throw a few drops of water in there to thin it out.
3 - Put stove on medium/ low. For example, if it goes 1-10, put it on 4.
4 - Throw in cut up carrots evenly in pan first, then sprinkle garlic over.
5 - Get your spices. Start with a pinch of cayenne over the garlic if you have it. Do NOT use any more. Put a couple twists of your pepper grinder over it. Move your veggies around a minute.
6 - Throw in cut up potatoes. Repeat step 5, minus the cayenne & this time add a few shakes of basil.
7 - Your pan should be wanting more things to coat it & the veggies now. Put in 2 teaspoons (or 1 tablespoon) of Organic Buttery Spread, about 1tbs of olive oil and 3tbs of balsamic vinegar. Move your veggies around a minute.
8 - Throw in zucchini squash. Repeat the couple twists of pepper grinder & a few shakes of basil one last time.
9 - Cover pan for a few minutes. Check to see you're not burning it, move it around, and cover it a couple more minutes. Take lid off to finish cooking a couple mins & turn off stove.
10 - Eat it! YUM!
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