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Sometimes we’ll make variations on ‘stir fry,’ light on oil, using peppers, crimini mushrooms, onions, carrots, and garbanzos.
Cut everything into forkable-size pieces. Brown the onions first, then add carrots, and let em go until they’re almost looking ready to eat. The carrots really add a lot but you gotta cook em long enough until they get soft and caramel-y. Add salt and pepper early on. Then add sliced mushrooms and peppers, wait a bit, then season them too. Garlic salt, oregano, doesn’t hurt. Bonus points if you get some zaatar. Add some drained garbanzo beans and season the beans again, maybe cumin. Have with rice or not.
We also like ‘ratchet ratatouille.’ Get the long yellow squashes and zucchinis, cut them up about a quarter inch thick or less. Don’t get too many or they won’t all cook in the pan. Fry it up really hot, with onions works too. Trim the green off some slicing or roma tomatoes and fry them; just mash them into the pan and break em apart. Season similar to the above. You can also add garbanzo beans to this for protein.
