I know I post mostly sweets on this blog. I feel that it is easier to get a snacks or meal made by someone else that is free of all the things I avoid, but cookies and other sweets are not as easy to find. My allergic child can have nightshades so I do buy store bought gluten-free treats. I just can’t eat them since most contain potato starch.
I like making this with leftover chicken and rice. Making it a fast meal during the week. When I first started making this I would replace the sesame oil with olive. It was good without it so those avoiding sesame replace it with the oil of your choice. I have come to realize one of the things I like about this is the sesame oil.
I use frozen veggies I get at Aldi and often add other veggies that I have in the fridge or freezer. I like to add corn and green beans. In the pictures you will see that I was out of carrots when I made this batch of fried rice. This recipe can easily be doubled and reheats well for leftovers the next day. You can also replace the protein with another, or leave it out and add even more vegetables. Also if you want to replace the rice with a riced vegetable that works too.
I was on an nice vacation last week an left my garden tasks to my teenager. I came back to monsterous zucchini.
I don’t have many recipes that I use zucchini in, but this is one of my kids favorites. Since these happened to be sooo big, I did end up taking the skin off of most of the slices I made. I don’t like to make “boats” with zucchini because I feel like I just destroy it when I cut it into portions to serve. I like to make 1/2 inch slices like you would for acorn squash.
I don’t eat this recipe because of the tomatoes, and I used sausage that has peppers., but I am hoping to make some of my own sausage and try using pumpkin for the sauce. This recipe makes a good amount of stuffing which make great leftovers and can be used over pasta (or zucchini noodles) the next day.
I have started buying dried beans and making them in my pressure cooker. For the black beans for the quinoa soup I put about 2 cups of beans in the pressure cooker and covered them with water about two inches above the beans. I then cooked them for 25 minutes on high pressure. I let it depressurize for 30 minutes then spooned then out into mason jars and covered them with the cooking liquid.
Making the Chili helped me check one thing off my January 2019 Wish List. And the rest of the black beans will be made into brownies!