Pepped Up VegNovember 13th, 2014
The usual colds are starting to go round now and I’ve been feeling a little under the weather of late, trying to fend off sneezes and snivels. I’ve been taking the herbal remedy Echinacea, which really seems to be effective, along with vitamin C and zinc. Last night after another day at work I felt the need for a real boost of vegetables so I opted for a healthy dinner of low fat turkey steaks and a huge bowlful of sautéed vegetables, pepped up with garlic and a good few drops of Tabasco Sauce. I have to say it was really tasty and great to feed a cold with; the vegetable dish is definitely one I’m going to be repeating through the winter months.
You really don’t need a recipe for this as you can opt for any amount and combination of vegetables you like, but I’ll tell you what I did to give you a guideline. It was just me for dinner last night but I did make a huge portion with lots of broccoli as I seem to be having something of a love affair with it of late, which is great as it’s so good for you. I heated some olive oil over a medium heat in a big stir fry pan and chopped and threw in one red pepper, one leek, one small onion and a whole head of broccoli including the stalk. The stalk is perfectly edible and, so I’ve discovered, really tasty with a contrasting texture to the broccoli head so I always make a point of using it now. I just trim the sides with a sharp knife to ‘peel’ it and then chop it into small cubes. I added a crushed garlic clove to the vegetables and sautéed them until they were al dente. I then added drops of Tabasco Sauce until I was happy with the taste and kick. The turkey steaks I just sliced, seasoned and pan fried in olive oil until cooked through. To be honest the meal would easily have fed two people but it was so good I had two portions; so much for my intention of saving some for lunch today!