Food for a week

 I love making these dishes. I can put anything in them and they last me a whole week. It begins by sauteing a meat. In this one I put a chicken sausage with red peppers and sage. I slice these a quarter inch thick and cook them with onions and garlic.

 While that is cooking I begin slicing my vegetables. Here is baby shitake mushrooms and fresh corn cut off the cob.

Then I slice carrots and quarter brussel sprouts. I love brussel sprouts.

Here is cabbage and yellow and orange peppers. I also took two large roma tomatoes which I de-seeded and and cut up. Oh, and also I put in some snap peas which I cut in half. I love these too and almost always put these in my dishes. Some how I lost the picture.

After the sausage was cooked I removed it from the pot. Then I  added all of the vegetables to the pot  and simmered it for awhile with two cups of water and some chopped dill, parsley, cilantro, and a Northwoods Garlic Pepper spice mix which has garlic, black pepper, celery, sea salt, sugar, onion, red bell pepper, and parsley. And last, I added a bit of balsamic vinegar.

After about fifteen minutes, I added the sausage to the vegetables and let it all stew for ten minutes. Then I turned the heat off and covered it. What happens is the vegetables continue to cook but they do not turn mushy. So when it comes time to eat, everything still has a bit of crunch. There is enough for the week and some for the freezer.

I know. Some of you can't imagine eating the same thing for a whole week. But pair it with rice or mashed potatoes, or with polenta. It can get pretty interesting.