I don’t know about everyone else’s garden but I have had tons and tons of Zucchini this year! I’m starting to run out of ideas on how to use them up. I have been wanting to get creative and try new ways to enjoy one of our favorite vegetables. I have been wanting to try this recipe for quite some time and I finally got around to making some Oven Baked Parmesan Zucchini Chips.
We love fresh vegtables in our house!! I am always looking for fun, new and creative ways to prepare them! I just so happen to have an entire head of cauliflower in the fridge when I came across this recipe! This roasted cauliflower was so simple to make and I loved how I had all the ingredients on hand!
The family gobbled it right up and it has now become a
Vegetarian Pad Thai
8 ounces flat rice noodles (Pad Thai noodles)
1/4 cup brown sugar
2 Tbsp soy sauce
1 Tbsp Sriracha or chili sauce
2 Tbsp water
1 Tbsp olive oil
1 tsp chopped serrano pepper
2 large eggs
1 garlic glove, minced
2 cups bean sprouts
1/4 cup green onion, chopped
Cook noodles according to package directions. In a bowl combine brown sugar, soy sauce, Sriracha, water and ginger mix together and set aside. In a frying pan heat the oil and add the eggs and serrano pepper, cook until scrambled. Add the noodles and sauce mixture, cook for 2 minutes. Stir in bean sprouts and green onions and cook until thoroughly heated.
I thought this recipe was a little to sweet, next time I will lower the amount of brown sugar. I might even add some chicken or tofu for some added flavor.
Cilantro Avocado Linguine
2 large avocado, peeled
1 Tbsp lime juice, I used fresh
1 glove fresh garlic
1/4 fresh cilantro
1/2 tsp salt
dash of black pepper
1 package linguine noodles, I used whole Wheat
Start boiling your noodles, I like mine to al dente. In a food processor add in your avocado, lime juice, garlic, cilantro and salt pepper. Mix until completely combined. Strain noodles from water. Add in the avocado mixture the noodles and stir until they are completely covered.
I thought this recipe was sort of dry, I’m wondering if I added a little cream or milk if it would help, but other then that it was great!
I don’t know why it never occurred to me to never try and make my own refried beans. I have never really enjoyed beans until lately and the canned version of refried beans don’t taste very good to me. I like to make my own cause I know exactly what is in them, plus I don’t have the slimmy film the can version has. Did I mention you can just throw it in the crock pot and forget about it!
Crockpot refried beans
3 cups hard pinto beans.
1/2 onion cut into big chunks
3 chicken bouillon cubes
1 Tbsp garlic powder
1 Tbsp onion salt
I first rinsed my beans. Dump into crock pot and fill with water all the way to the top. Add in seasonings and onion. Set the crock pot on high and walk away. Its that easy
I let mine cook on high for about 8 hours. I never stirred it but I did check it to make sure there was always water inside. If it gets low then add a little bit.
When done I strained the beans, keeping the liquid. I dumped into a bowl and with my hand mixer and pureed it all together. Now you add the liquid to the beans to the desire consistency you want.
You can add green chilies if wanted. I also made some bean and cheese burritos and froze them. I also froze the refried beans in the freezer to pull out at anytime. They are just as good as the first day I made them.
I recently had a craving for some ham fried rice. I personally do not like ham so I made fried rice instead. I have tried many different recipes and never found that one! So I decided to mixed a couple of different recipes together to create this dish. I think it turned out pretty well and I will give it another try down the road.
Also when I was looking at recipes I read that you should use cold rice or leftover rice to make fried rice. I tried it this time and think it works a lot better when chilled.
1 cup vegetables- I used fresh carrots
1 Tbsp minced garlic
1/2 yellow onion-chopped
1/4 soy sauce
2 cups cooked rice-chilled
2 green onions- chopped
1 tsp Sesame oil
I cooked the rice ahead of time and put into the refrigerator. Next add sesame oil into a pan and add white onion, garlic and veggies. Cook until tender. While the veggies are cooking beat the eggs together in a separate bowl. When veggies are done slide to the side of the pan and add egg and cook until no longer runny. Add in rice and soy sauce and stir together. Then add in green onion. Serve when warmed through.
Thought the rice was kind of bland, so next time I think I would add a little seasoning salt. I only added about 1.5 cups of rice and mixed in the soy sauce then added the rest…I like the look of discolored rice..Weird I know! Might even add some chicken next time.