Stir Fry, Emeril and August

   The months slip by fast, the  evenings and mornings are already cool in Indiana.  So enjoy  the vegetable bounty now, even though you don’t know what to do with one more squash and two more tomatoes.
   I am thankful for friends and family; my refrigerator   has plenty of the season’s goodness.
   When you have had your fill of lettuce salad with tomatoes and maybe zucchini; you’ve had enough bacon, lettuce and tomato sandwiches, here are a few ideas that will help you use up your vegetables.



   Gazpacho, a cold soup, similar to salsa, is one of my favorites.  I gave you
That recipe last year.  I love it, and now is the time to prepare it.
    Fried green
tomatoes are delicious and easy.  . The trick is to peel the tomatoes, Slice about 1/3 inch thick.  Then dip in equal parts flour and yellow cornmeal with seasoning, rest or rack.  Heat oil, about ¼ inch deep in heavy pan to about 350 degrees. Dip tomatoes a second time in flour mixture, then in hot oil.  In about a minute, turn the tomatoes and cook for about another minute.  Perfect 
   For an easy meal, try stir-fry.
                                                       August Stir-Fry

Cook 1/2 cup dry rice and set aside
 
   Remember Emeril Lagasse, the television chef who was so popular some years ago?  He made cooking look easy and fun.  He must have been a good influence to many .  When he was going to cook a dish he had all those glass bowls filled with ingredients.  Someone in the kitchen had prepared them, all ;he had to do was put them together, throw in his special “Essence” and say  BAM.   He was an inspiration, and what listener didn’t learn a little something from him?
    Back to the stir fry. “It’s  a what you do with what you’ve got”  recipe. 1 small zucchini  or ½ large one, peeled and cut in strips
Medium onion, chopped
2 ripe tomatoes, peeled, cored, squeezed to remove seeds and water, then chopped
Small piece of meat. I used a pork cutlet; sliced very thin
A chunk of red or green pepper, chopped
½ cup fresh herbs chopped, (I had parsley and basil)

A little minced garlic, if you like, I didn’t have any
I had some small Brussels sprout, I parboiled them. Carrots, cauliflower or broccoli would do.
   When this is all prepped (Think of Emeril) prepare large heavy skillet, ;cast iron would be good, but there are others, with about ¼ cup vegetable oil, you may add more later if you feel it is needed.
When skillet and oil are hot (sizzles when drop of food is added) quickly brown the strips of meat. Stir as it browns. Remove meat and set aside leaving oil in pan. Turn down heat to medium, add onion and garlic if using. Add salt and pepper and cook briefly.  Remove vegetables and set aside. If needed add more oil to skillet.  With heat on medium add remaining vegetables , cook for about 5 minutes. Return meat and onions to skillet.. Taste to see if it needs salt and pepper. Cook just until everything is hot.  Plate the rice, top with cooked vegetables, top with chopped parsley and basil.  Enjoy.