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Pan Amoeba Recipe


6 tablespoons olive oil

1/2 cup cider vinegar

1/4 teaspoon salt

2 cloves garlic, minced

6 (1 ounce) butternut squash, sliced

1 large onion, coarsely chopped

2 large tomatoes, diced

1 cup kalamata olives, drained

1 tablespoon chili powder

1/2 teaspoon dry mustard

1/2 teaspoon sesame oil

1/2 teaspoon cumin seeds


Heat olive oil in large nonstick skillet over medium heat. Cook onions, garlic and mushrooms in oil until translucent. Stir in vinegar-salt mix and crushed flour. Let simmer for about 1-1/2 hours, stirring occasionally.

Combine vegetables, onion, tomatoes, kalamata olives, tomatoes, onion and vinegar. Cook, stirring occasionally, for about 30 minutes.

Lower heat in skillet over medium heat. Stir in cumin and saute for 2 minutes. Remove from skillet. Stir sauce into skillet with onion and garlic. Add vinegar, salt, garlic, chopped squash, onion, tomato slices, kalamata olives and tomato slices.

Return skillet to medium


cloys01 writes:

⭐ ⭐ ⭐ ⭐ ⭐

This was a great contribution to the health and beauty of my family. My hubby loved it; my kids not so much. After spending so much time trying to stuff the olives, I ended up throwing them all out. This recipe went down great. I marked it down as a top 5 meal because it was so time efficient. I will definitely be making it again.
CHRaSTaNa writes:

⭐ ⭐ ⭐ ⭐

I used chickpeas and it came out pretty tasty. I also used low cal french bread and it came out pretty dry. I made a few changes but the end result was pretty good. Thanks.
Cemelle Deff writes:

⭐ ⭐ ⭐

I baked this and found it tasted very nice, but in the future I won't make it unless I have all the ingredients. It was very dry and bland.