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Paula’s Ranch Veggies

June 29, 2012

We have some very dear friends who have a south Texas ranch that they retreat to on weekends. They work hard while there maintaining things and although it isn’t too far from the nearby town of Beeville, going into town to eat is just too much of a bother after a long day of ranch work.

So, Paula brings perishable provisions with her each time they head up to the ranch.  She also keeps non-perishable and frozen foods well stocked so that once there – they needn’t go into town.

We visited one weekend and she prepared an absolutely delicious vegetable dish with a unique and nutritious blend of veggies that was so delicious, even my veggie-phobic handsome half liked it.  He even went back for seconds which still shocks me when I think about it! I’ve tweaked it just a bit – added butter and garlic – just because I personally like the flavor of both.  But it is fine without those additions.

Paula’s RanchVeggies

Serves 4

½ TBSP. butter

1 TBSP. oil (I use neutral flavored coconut oil by Jarrow)

1 TBSP. minced garlic

1 Bell Pepper – red, yellow or orange is preferred – seeded and sliced

1 16 ounce bag of frozen mixed vegetables

1 6 ounce bag of spinach

1 ½ tsp. Gordon’s Grub Rub ( – more or less – divided use

¼ cup water or chicken stock

Heat the butter and coconut oil over medium high heat and add the garlic and sliced bell pepper. Sprinkle with some of the Grub Rub. Turn heat to medium and sauté for about 10 minutes.

Add the bag of mixed vegetables, the water or chicken stock and some more of the Grub Rub.  Cover and let simmer for 10 minutes, stirring occasionally.

Add the bag of spinach, sprinkle with remaining Grub Rub and sauté until the spinach is limp and the water/stock has evaporated.

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