I like to start the day by loading up the dehydrator. That way, it has plenty of time to run before any afternoon storms. Today I made Zucchini Chips. These were quick and easy to prep, since all you have to do is wash the zukes and then slice them about 1⁄4 inch thick. I dry them at 125 degrees until they are dry and crispy. They keep a long time in the pantry. This is the time of year that zucchini is on sale, so I like to make a lot of these so I have them in the fall.
Once those were going, I started some potatoes and carrots steaming so that I can make dehydrator potato chips tomorrow morning.
Then I made black bean and corn salad. This is quick and easy, and you can make a bunch because it will keep in the refrigerator for several days. It can be eaten as a main course, or used as a side dish. It also works well as a relish on tacos. DH likes to take this in his lunch, which is one of the main reasons I made it today. I try to make sure he has many choices for his lunch box!
The main ingredients in this one are:
black beans, cooked and well drained
roasted red corn
red bell pepper
fresh jalapeno plus another small piece of roasted jalapeno that was leftover from something else
The dressing contained:
juice from 1⁄2 lime
Mrs. Dash Table Blend
fresh ground pepper
small amount of salt
Mrs. Dash Spicy Blend
dry mustard powder
I’m sorry there aren’t any measurements, but I don’t usually measure out things. I just wing it when it’s something I make frequently.
Dinner was made up from things we had on hand. I am trying to clear out the refrigerator so I can give it a good scrubbing, and the freezer so I can defrost it.
I started out by cooking some brown and wild rice blend in the microwave.
While that was cooking, I cut up and steamed a head of cauliflower that’s been hanging around in the refrigerator for over a week. I wanted to get it taken care of before it spoiled.
I had leftover spinach from a Bright Lights salad I made last Thursday. The recipe for that is in the Nourish Restaurant’s cookbook. The salad is also on their daily menu. I also used some of the spinach on Sunday to make a greek salad. I wanted to wilt the rest of it so I could use a little bit tomorrow. Today I sauteed some onions and garlic in a little olive oil. The pan was deglazed with a little white basalmic vinegar and some water. I threw in the spinach and tossed it with everything. Then turned off the heat and covered tightly until everything else was ready.
The meatballs were hanging out in the freezer. They are “leftover” from before I stopped eating meat. (Yes, I ate these tonight. When the meat in the freezer is gone, I won’t be buying any more.) They are a mixture of pork, brown rice, minced onion and celery, with chinese seasoning.
This turned out to be a much yummier combination that you might think from just reading the ingredients! Both vegetables were really good with the sauce. I think I will look up how that type of sauce is made from scratch and try this idea again!