Skillet Onions Tri Colored Peppers Mushrooms Garlic Food

PEPPERS, ONIONS AND MUSHROOMS

Steps:

• Clean and cut all vegetables (remove stems from mushrooms) except garlic, into strips about 1/2-inch size. (this may seem like alot, but it cooks down).
• Using large skillet, heat oil over medium-high heat.
• Add only onions first. Cook, stirring occasionally, until translucent. Lower heat to simmer and continue to cook for 15 minutes or until starting to get golden color.
• Raise heat to medium-high, add peppers and salt, Stir well into onions. Continue to cook until peppers JUST START to get soft.
• Add mushrooms, combining well.
• Add black pepper, garlic, and pepper flakes.
• Stir well. Lower heat to simmer. DO NOT COVER as this will poach vegetables.
• Continue to simmer until mushrooms give off their juices but are still firm. It is important NOT to overcook as they will cook again when reheated to be used.
• Remove skillet from heat. Stir.
• Allow to cool. Peppers and mushrooms should still have body to them.
• I like to bag portions in plastic sandwich bags, spread out so they are flat in bag. This makes for easy storage once they are frozen. I then place several bags into a freezer storage bag.
• I have kept this mix frozen for over a year without change in flavor.

SKILLET ONIONS, TRI-COLORED PEPPERS, MUSHROOMS & GARLIC

Steps:

• Heat oil in a large nonstick skillet over medium-high heat.
• Add bell peppers, onions & mushrooms cook about 13 to 15 minutes until onion is tender and moisture absorbed, stirring frequently.
• Add garlic, rosemary, salt and black pepper; cook for 2 minutes, stirring frequently.
• Serve as a side dish, salad, with steak and any other variation that you wish.

SCRAMBLED PEPPERS AND EGGS

Steps:

• Put oil in a large skillet over medium-high heat. Add onion and cook, stirring occasionally, until it's translucent, 1 or 2 minutes.
• Add peppers, chiles and garlic, and sprinkle with salt and pepper. Cook, stirring occasionally, until peppers are brightly colored but not too soft, 4 to 6 minutes.
• Reduce heat to medium-low and pour in eggs. Cook, stirring occasionally with a wooden spoon or rubber spatula, until eggs are cooked, 3 to 8 minutes. Serve on toast or over rice, or wrapped in a flour tortilla.

TRICOLOR PEPPER PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute the peppers, onion and mushrooms in oil until tender. Stir in the vinegar, sugar, salt, basil and pepper. Drain pasta; add to vegetables and toss to coat.

SPICY PEPPER AND ONION

Steps:

• Heat olive oil in a large skillet over medium-high heat. Saute bell pepper and sweet onion in hot oil until softened, 5 to 7 minutes. Stir mushrooms and garlic into the pepper mixture; cook until garlic is fragrant, about 1 minute.
• Stir Worcestershire sauce, parsley, ketchup, basil, turmeric, red pepper flakes, cumin, and cayenne pepper into the pepper mixture. Place cover on the skillet, reduce heat to medium-low, and simmer until mixture thickens, 20 to 30 minutes. If mixture is too dry, add water and stir.

TRI-COLOR PEPPERS IN GARLIC, ONIONS AND TOMATOES

Steps:

• Heat olive oil in large frying pan.
• Add peppers and onions and cook gently for 2-3 minutes, stirring frequently.
• Add parsley, cilantro and garlic and cook another 2-3 minutes.
• Add chopped tomatoes and their juice to the pan, stir and season with salt and pepper.
• Cover the pan and simmer for about 20 minutes or until the peppers are tender but somewhat crisp.
• (Do not overcook the peppers).
• The sauce should be somewhat thick.
• If too much liquid remains when the peppers are crisp tender, remove the peppers and onions and boil rapidly to reduce the liquid.
• Check the seasoning again at this point.
• Add the peppers and onions back into the sauce, if necessary.
• Serve immediately.
• The dish may be made ahead of time and rewarmed when served.