Monday, February 27, 2012

Easy Pan-Fried Vegetables

Things I've learned in the kitchen:
  1. Don't cook grease-popping food with bare feet.
  2. Double the spices and cheese in any cookbook recipe.
  3. Taste as you go.
  4. Butcher knives are sharp.
  5. Anything dropped on the ground will eventually get eaten.
  6. Sometimes you slave over a scratch-made recipe and it doesn't taste any better than store-bought. If this happens, savor the flavor of "effort."
  7. Many expiration dates are suggestions.
  8. Cream cheese-frosting cannot substitute for actual cream cheese when baking.
  9. Your mother was right.
  10. Go with your gut.
Easy Pan-Fried Vegetables

~2 to 3 pounds of zucchini and yellow squash
~1 small onion
~8-ounces sliced fresh mushrooms
~4 cloves fresh garlic
~1/2 stick butter
~1/4 cup white cooking wine (or dry white)
~salt and pepper

Slice zucchini and yellow squash into disks. Chop onion into 1/2-inch pieces. Melt butter in a large pan (we use an electric skillet - you can cook in batches for a small skillet, or halve the recipe). Add vegetables and garlic and stir. Cook on medium, uncovered, for 3-4 minutes. Add salt and pepper to taste. Add cooking wine, cover, and simmer over medium-low heat or about 10 minutes or until desired doneness. Remove lid and turn up heat to brown.


  1. I like them better when they are cooked for 20minutes and they get black and floppy