stir fry vegetables

Every once in awhile the regular 10 inch skillet with the 3 inch deep drop just will not do. There comes the time when you have to pull out the beast. In this case it is the faithful wok.

The secret to a great stir fry does not rest with the skillet you use. One can pull this show off with a 7 inch fryer if necessary.

The mystery is uncovered when you take your time and not throw everything into the pan at the same time. I am learning this while speaking on it. As I watch the master's show at the some of the famous hibachi grills, they are precise. They are working with massive heat and moving fast. Know that you are working with different textures, flavors, and sizes. Some are sweet naturally, others are take longer to cook.

Another lesson learned, is to not over cook. No one wants a soggy mash over rice or noodles. As you prepare 1-2 two vegetables over high heat and oil, remember that unless you plating them immediately for serving, pull back. The wait time it takes to complete the entire entree will allow each set of vegetables to continue cooking as they cool down on the charger.

Once all vegetables have received some fire, you can then combine them all for a quick toss to marry the flavors. Just make sure you season each on their own for layered flavor. When reheating, do so in a broiler, never the microwave!

Ingredients
red pepper, green pepper, red onion, zucchini, cabbage, carrots, green beans, baby spinach, and eggplant

Served over whole grain linguine.

minestrone soup

Ingredients

2 c cooked red kidney beans
1 T olive oil
1 diced zucchini
1 small diced onion
1 T minced garlic
1 plum tomato diced
1 c mixed vegetables frozen (corn, green beans, carrots, peas)
dried parsley
dried basil
dried thyme
dried oregano
salt, pepper, sugar (to taste)
1 c whole grain tubed pasta (rotini, elbow, penne, or shells)
1/4 c pasta sauce or tomato puree
3-4 c water
Gouda Cheese

Preparation
Add oil to a large skillet. Saute vegetables over medium-high heat. Stir in beans. Add spices. Stir in pasta and pasta sauce. Add water, 2 cups at a time. Bring to a boil. Reduce heat and simmer for 15 minutes. Ladle into bowls. Top each with grated cheese.

stuffed zucchini boat

Ingredients:

1 medium zucchini cut in half lengthwise
2 slices of veggie bacon diced (Smart Bacon)
1/2 c diced green beans
1/4 c diced onion
1/4 c diced yellow pepper
1/2 diced Roma Tomato
2 T sour cream
1/4 c shredded mozzarella
Italian herbs (basil, parsley, oregano), salt, pepper, oil

Directions: Brush oil on zucchini halves, roast for 10-15 minutes on 400 degrees until tender. Cool. Scoop out the flesh. Dice. Saute for 2 minutes with other ingredients, except cheese. Season. Spoon into shells. Roast for 5 minutes. Sprinkle cheese on top, then basil. Roast for 5-10 additional minutes or until cheese is melted or toasted lightly. Cut the stems before serving.

gluten free pizza (cauliflower & zucchini)

1 ½ c shredded cauliflower

1 c shredded zucchini

½ c Italian blended cheese

1-2 eggs

¾ c rolled oat flour

Spices: salt, pepper, oregano, basil, Parmesan seasoning

Mix ingredients together. Allow to rest for 10 minutes. Shape into a large pizza on a lined pizza tin or baking sheet. You can also make mini pizza’s measuring ½ c of mixture and spreading it onto a lined pie tin or 7 inch skillet.

Bake at 400 degrees for 40-45 minutes or until golden brown on each side. Half way through baking crust, take a fork and poke holes gently to allow the crust to release moisture.

Top with sauce and your favorite toppings. Return to oven for an additional 15 to 20 minutes or until done.

Serve. Enjoy.

Cauliflower & Zucchini crust pizza
(topped with: Spinach, Field Roast Italian Sausage
Red Onion, and Smoked Provolone

Spinach, Veggie Meatballs, Onions, Pineapple,
Smoked Provolone, Red Pepper flakes, and Oregano