By Sharon123 on December 18, 2005
Photo by chiclet
Photo by chiclet
"A good brunch, lunch, or supper! Adapted from Moosewood Restaurant New Classic cookbook. New England, Australian, Mid West, West"
Serving Size: 1 (603 g)
Servings Per Recipe: 4
"This has become one of my favorite comfort-food dishes. The flavor combination is really great, and I love that everything goes in one skillet! It is also pretty flexible, which is one of my favorite characteristics in a recipe. I have used half sweet potatoes, different colors of peppers, made it with and without the mushrooms, and it worked out great each time. Thanks for posting, Sharon123!"
"This was so delicious! I made it without mushrooms since I didn't have any. My husband brought home a rotisserie chicken and it was the perfect side for that. I was a little skeptical of the soy sauce with the thyme but I put it in and it worked :) The only negative is that it took me awhile to make (must be slow at dicing) but it was worth it. Both my husband and I thought it would make a great side dish for Thanksgiving."
"i have to agree with others. i made this the other night and i was told it tasted "like more". this is the rating i get when i am being told my partner wants seconds. the only thing i did different was to add a bag of quorn chicken tenders to give it some protein. i was short a cup or two of potatoes, so i added some frozen corn as well. will definately be making this again :)"
"This is great, quick to prepare one dish recipe which made a really satisfying vegetarian meal which we all enjoyed. I made it on a hot day, so the fact that it was a stove top recipe added to its appeal! All the vegetables are so flavoursome alone and they came together so beautifully in this recipe. Even he who is hard to please and is grudging with positive comments – the 85 year old – admitted to enjoying it and asked what it was called! This recipe would also make an excellent side dish. I made it with 3 bok choy simply because the bok choy (it’s always in bunches of three) at my greengrocer’s always looks so good (it is one of the suggested Zaar substitutions for the swiss chard), I included the optional mushrooms and used 4 quite large field mushrooms (so that was proportionally rather more mushrooms: I LOVE mushrooms), I increased the garlic to 6 cloves and I omitted the hot sauce (personal taste preference) but otherwise followed the recipe exactly. The thyme was just the right herb for this dish, and the soy sauce offered an additional Asian touch. This is a great cholesterol-free, low fat dish, which I’ll be making again. Thank you for sharing this recipe, Sharon!"