Sauteed Apple, Onion N' Bell Pepper

I had forgotten about lunch and needed something quick to make, and in my hurry I looked over a couple of things in the recipe that might have changed the taste. Firstly, I used a red apple. When I realized my mistake I was worried it might not have the right taste, but even if it isn't authentic it tasted fine. Secondly, I didn't realize until I had already started that the use of the lemon juice is never addressed in the directions. I decided to put it on after cooking and that seemed to be the right thing to do, but I'll give the chef a chance to correct that herself since I'm not familiar with the recipe. Thirdly, an observation: There was a lot of smoke. Not a blinding, or choking amount but I could see it hanging in the air even with the kitchen window open and stove fan blowing. As for serving: I mixed it with cooked rice sticks and I was surprised how little goes a long way with this. This a flavor-packed dish, not too overpowering for one person to eat with rice (or bread) but flavorful enough to feed several people by only increasing the amount of rice. This rather strange dish will probably become a regular for me. Quick, with ingredients that I usually have on hand and tasty. Hmmm... I wonder how this will taste with brown rice...

Outstanding, Mini! I scaled this down to 1 serving and for once, I had all the ingredients that the recipe calls for. Like Angela, I added the lemon juice after cooking (though I didn't have a similar "smoke" problem). I used this recipe as a filling inside a pita pocket and had a great brown bag lunch. Thanks!

I'm so used to having sweet and buttery fried apples, this was quite a nice change. The thought of having this over rice is inspired.

This was, at first glance, an extremely odd combination ... that's what spurred me to try it. It wasn't BAD, but it's a bit too unusual for me. I also think it would have been better cold.

I added cumbled MorningStar sausage and ate this over toast. It was excellent, quick and easy to make.