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Braised vegetables

I noticed recently that without my "emergency" jar of braised veggies in the
fridge, I wouldn't eat very much.  It takes less than 20 minutes to make and
keeps for a few days (I guess, I usually see the bottom of the jar within 48

I start out with 1/2 cup of stock and/or wine and seasoning in a large
nonstick pan, at med-hi heat.  I then add the vegetables in "waves", waiting
about 3-5 minutes between each, adding liquid as needed (original 1/2 cup
seems to be enough for 3-4 cups of vegetables).  Of course, every ingredient
is optional and you could add anything you want:

First wave:
garlic, crushed
onions, thinly sliced
Second wave:
bell peppers (different colored ones is nice), thinly sliced
plum tomatoes, cut in quarters
Third wave:
mushrooms, thinly sliced
frozen peas
frozen corn kernels

I vary the stock/wine and seasoning every time for variety. (Tip: use "ready
mixes" such as italian seasoning, steak spice, thyme based or barbecue
poultry seasoning, herbes de provence, etc.)

I usually eat it right away on a bed of rice or ww pasta, store the rest in
a glass jar.  I use the leftover veggies as omelette or crepe stuffing, in a
sandwich (on any type of bread), in enchiladas, as a layer in a lasagna; it
also makes a great instant sauce with crushed tomatoes, tomato sauce, ff
sour cream or ff cottage cheese.  I find a new use for it every day!


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