- 1 large head of Bok Choy
- 2 tbsp olive oil
- 2 tsp seame oil
- 2-3 tbsp soy sauce
- 2 cloves garlic minced
- 2 tsp red pepper flakes less if you don't want it too spicy
- 2 tsp sesame seeds
- Heat oven to 400 degrees
- Whisk the ingredients together
- Marinate the Bok Choy
- Roast 6-7 min.
- Steam broccoli until tender. Drain.
- Meanwhile combine olive oil, lemon juice, garlic powder, and salt in a small blender. Blend until creamy.
- Pour the lemon garlic dressing over the broccoli and toss gently. Season with additional salt as needed.
You can use about an additional teaspoon of salt to season this much broccoli. Just sprinkle lightly and keep tasting it
- 2 eggplants
- 3 tablespoons olive oil
- 1/4 cup chopped onion
- 4 green onions chopped
- 2 cloves garlic minced
- 1 can diced tomatoes drained, 14.5 ounces
- 1/4 teaspoon dried thyme
- 1/2 teaspoon dried thyme
- 1/8 teaspoon ground cayenne pepper
- 1/2 teaspoon freshly ground pepper
- in Soak eggplantssalt.
- Cook eggplant slices in olive oil. Remove.
- Cook onions and garlic in oil then add can of tomatoes.
- Add eggplant and spcies
- Cook until eggplant is translucent
- 1 eggplant cut into large strips
- 2 Tbsp . garlic infused olive oil or 3 Tbsp. olive oil mixed with 1/2 tsp. garlic powder
- sea salt to sprinkle on top
- grated parmesan cheese
- chopped fresh herbs I used basil
- Preheat oven to 400 degrees F.
- Lightly grease a baking pan or put parchment paper on top of a baking pan.
- Lay the strips on top of the pan evenly and drizzle with the garlic olive oil.
- Lightly dust with salt and bake for 15 minutes then turn the eggplant over and bake again for another 10 to 15 minutes or until the eggplant starts to get a nice deep brown color on the edges.
- Take out and put on a serving platter. Sprinkle with herbs and parmesan. Enjoy!
Preheat oven to 400 degrees F after preparing the eggplants.
3 eggplants, peeled and cut lengthwise into 1/2 inch thick slices (use eggplant secret to sucess process).
3 TB olive oil
6 skinless, boneless chicken breast halves, diced
1 onion, diced
2 TB tomato paste
1/2 c water
2 tsp dried oregano
salt and pepper to taste
- Brush eggplant lightly with olive oil. Saute or grill until lightly browned. Place in a 9x13 baking dish. Set aside.
- Saute diced chicken and onion in a large skillet over medium heat. Stir in tomato paste and water, cover skillet, reduce heat to low and simmer for 10 min.
- Pour chicken/tomato mixture over eggplant. Season with oregano, salt and pepper and cover with aluminum foil.
- Bake in the preheated oven for 20 min.
Sprinkle salt generouslyh on both sides of eggplants Place them in a colander for 20-30 minutes (allows egglant to sweat which takes out the bitterness). After 30 minutes, rinse off the extra salt. This will make the eggplant taste better and will eliminate the unncessary step of boiling, which will make the eggplant mushy.
Mince together and stir fry in 3 TB oil until transparent:
1 large onion, chopped
1 TB Picante
Add 2 diced medium potatoes and stir fry 5 mins until half done.
Add 1 tsp salt and 1/2 tsp tumeric, a little curry powder.
Mix well. Add 4 cups 1/2 inch diced zucchini or yellow squash. Stir 5-10 mins. Add 1 large chopped tomato or 1/2 c. stewed tomatoes. Mix. Cover and simmer 5-10 mins or until squash is done. Mix occasionally. Good hot or cold.
From Wilma hirschmann through Lavina Harper.
- 4 cups zucchini coarsely grated
- 1 large egg
- 1/2 cup grated parmesan cheese
- 1/4 cup bread crumbs can use gluten free
- 1/2 tsp freshly grated black pepper
- 1/4 tsp kosher or sea salt
- 1/4 tsp garlic powder
- 1/4 tsp ground cumin
- Preheat oven to 450F
- Remove as much moisture as you can from the zucchini. Add zucchini to large bowl and mix in remainder of the taco shell ingredients (egg, parmesan cheese, bread crumbs, black pepper, salt, garlic powder, and cumin)
- Cover baking sheets with parchment paper or oven proof baking mat. Scoop about 1/4 cup of mixture and press down on baking pan into a thin circle, about 5" wide. Repeaat for remainder of mixture.
- Bake shells for about 25 minutes, or until the shells look "crisp" and brown around the edges. We like to bake the shells a little longer for a more charred texture and flavor. Just be careful to not bake too long.
- After zucchini soft taco shells are cool, gently peel them off the parchment paper.
Don't bake them too long or they'll dry out and be difficult to peel off. To help from sticking, you can lightly spray the parchment paper with oil. But you'll end up with a less crispy shell.
Squeezing out as much excess water in the grated zucchini will make the taco shells a little more "firm". One method is to microwave the zucchini till moisture releases, then squeezing out the water. Or lightly sauteing the suzzchini for a few minutes, then squeezing out the water. Just be careful to not cook the zucchini too much or use too much oil, or else you'll get mush.