Guest guest Posted June 23, 2008 Report Share Posted June 23, 2008 I would put on rice, fill a bun and add a grilled veg burger or put in center of mashed potatoes. Donna Sent via BlackBerry from T-Mobile " Tami " <windswept.serenity.528 Mon, 23 Jun 2008 15:21:57 To: Re: Bell Pepper and Mushroom Saute As a new vegetarian, sometimes I see recipes and have no clue what to do with them once they are cooked. Such as this one.... Do you put it on top of rice or something else or just use it at is? Thanks         Tami Your life is an occasion. Rise to it! 210.8\178.6\135 = 32.2 pounds gone forever ---- Bell Pepper and Mushroom Saute 1 tablespoon oil 1 large red bell pepper, cored, seeded and cut into 1 inch squares 1 large yellow bell pepper, or green bell pepper, cored, seeded and cut into 1 inch squares 1/2 lb. fresh mushrooms, sliced 1 1/2 teaspoons tarragon, or 2 tbsps. fresh, chopped Heat oil in a heavy nonstick skillet over medium heat. Sauté bell peppers and mushrooms 7-8 minutes or until vegetables are tender. Season with salt and pepper to taste. Stir in tarragon and cook another minute. Makes 4 servings. Calories 63, Fat 3.6 g, Carbs 7.2 g, Sodium 3 mg, Fiber 2.1 g. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 23, 2008 Report Share Posted June 23, 2008 Bell Pepper and Mushroom Saute 1 tablespoon oil 1 large red bell pepper, cored, seeded and cut into 1 inch squares 1 large yellow bell pepper, or green bell pepper, cored, seeded and cut into 1 inch squares 1/2 lb. fresh mushrooms, sliced 1 1/2 teaspoons tarragon, or 2 tbsps. fresh, chopped Heat oil in a heavy nonstick skillet over medium heat. Sauté bell peppers and mushrooms 7-8 minutes or until vegetables are tender. Season with salt and pepper to taste. Stir in tarragon and cook another minute. Makes 4 servings. Calories 63, Fat 3.6 g, Carbs 7.2 g, Sodium 3 mg, Fiber 2.1 g. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 23, 2008 Report Share Posted June 23, 2008 You could use it as a side dish, or you could put it on rice or coucous or even on some greens! Jillian In a message dated 6/23/2008 4:40:15 P.M. Eastern Daylight Time, windswept.serenity.528 writes: As a new vegetarian, sometimes I see recipes and have no clue what to do with them once they are cooked. Such as this one.... Do you put it on top of rice or something else or just use it at is? Thanks         Tami Your life is an occasion. Rise to it! 210.8\178.6\210.8\178.6\<WBR>135 = 32.2 pounds ----- Bell Pepper and Mushroom Saute 1 tablespoon oil 1 large red bell pepper, cored, seeded and cut into 1 inch squares 1 large yellow bell pepper, or green bell pepper, cored, seeded and cut into 1 inch squares 1/2 lb. fresh mushrooms, sliced 1 1/2 teaspoons tarragon, or 2 tbsps. fresh, chopped Heat oil in a heavy nonstick skillet over medium heat. Sauté bell peppers and mushrooms 7-8 minutes or until vegetables are tender. Season with salt and pepper to taste. Stir in tarragon and cook another minute. Makes 4 servings. Calories 63, Fat 3.6 g, Carbs 7.2 g, Sodium 3 mg, Fiber 2.1 g. [Non-text portions of this message have been removed] **************Gas prices getting you down? Search AOL Autos for fuel-efficient used cars. (http://autos.aol.com/used?ncid=aolaut00050000000007) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 23, 2008 Report Share Posted June 23, 2008 As a new vegetarian, sometimes I see recipes and have no clue what to do with them once they are cooked. Such as this one.... Do you put it on top of rice or something else or just use it at is? Thanks         Tami Your life is an occasion. Rise to it! 210.8\178.6\135 = 32.2 pounds gone forever ---- Bell Pepper and Mushroom Saute 1 tablespoon oil 1 large red bell pepper, cored, seeded and cut into 1 inch squares 1 large yellow bell pepper, or green bell pepper, cored, seeded and cut into 1 inch squares 1/2 lb. fresh mushrooms, sliced 1 1/2 teaspoons tarragon, or 2 tbsps. fresh, chopped Heat oil in a heavy nonstick skillet over medium heat. Sauté bell peppers and mushrooms 7-8 minutes or until vegetables are tender. Season with salt and pepper to taste. Stir in tarragon and cook another minute. Makes 4 servings. Calories 63, Fat 3.6 g, Carbs 7.2 g, Sodium 3 mg, Fiber 2.1 g. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 23, 2008 Report Share Posted June 23, 2008 I'm sure this will go nicely over rice, pasta, potatoes, couscous... --- On Mon, 6/23/08, Tami <windswept.serenity.528 wrote: Tami <windswept.serenity.528 Re: Bell Pepper and Mushroom Saute Monday, June 23, 2008, 4:21 PM As a new vegetarian, sometimes I see recipes and have no clue what to do with them once they are cooked. Such as this one.... Do you put it on top of rice or something else or just use it at is? Thanks         Tami Your life is an occasion. Rise to it! 210.8\178.6\ 135 = 32.2 pounds gone forever -- -- Bell Pepper and Mushroom Saute 1 tablespoon oil 1 large red bell pepper, cored, seeded and cut into 1 inch squares 1 large yellow bell pepper, or green bell pepper, cored, seeded and cut into 1 inch squares 1/2 lb. fresh mushrooms, sliced 1 1/2 teaspoons tarragon, or 2 tbsps. fresh, chopped Heat oil in a heavy nonstick skillet over medium heat. Sauté bell peppers and mushrooms 7-8 minutes or until vegetables are tender. Season with salt and pepper to taste. Stir in tarragon and cook another minute. Makes 4 servings. Calories 63, Fat 3.6 g, Carbs 7.2 g, Sodium 3 mg, Fiber 2.1 g. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 23, 2008 Report Share Posted June 23, 2008 or quinoa and then there's bulgur Donna & quot;Against the door he leans and starts a scene, And his tears fall and burn the garden green And so castles made of sand fall in the sea,eventually. & quot; SOURCE: Castles Made of Sand - Jimi Hendrix --- On Mon, 6/23/08, Beatriz <searchingalight wrote: Beatriz <searchingalight Re: Bell Pepper and Mushroom Saute Monday, June 23, 2008, 1:57 PM I'm sure this will go nicely over rice, pasta, potatoes, couscous... --- On Mon, 6/23/08, Tami <windswept.serenity. 528 (AT) gmail (DOT) com> wrote: Tami <windswept.serenity. 528 (AT) gmail (DOT) com> Re: [vegetarian_ group] Bell Pepper and Mushroom Saute Monday, June 23, 2008, 4:21 PM As a new vegetarian, sometimes I see recipes and have no clue what to do with them once they are cooked. Such as this one.... Do you put it on top of rice or something else or just use it at is? Thanks         Tami Your life is an occasion. Rise to it! 210.8\178.6\ 135 = 32.2 pounds gone forever -- -- Bell Pepper and Mushroom Saute 1 tablespoon oil 1 large red bell pepper, cored, seeded and cut into 1 inch squares 1 large yellow bell pepper, or green bell pepper, cored, seeded and cut into 1 inch squares 1/2 lb. fresh mushrooms, sliced 1 1/2 teaspoons tarragon, or 2 tbsps. fresh, chopped Heat oil in a heavy nonstick skillet over medium heat. Sauté bell peppers and mushrooms 7-8 minutes or until vegetables are tender. Season with salt and pepper to taste. Stir in tarragon and cook another minute. Makes 4 servings. Calories 63, Fat 3.6 g, Carbs 7.2 g, Sodium 3 mg, Fiber 2.1 g. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.