Wednesday, April 14, 2010

Last Night's Dinner

I'm trying to keep up with cooking using more vegetables, and last night, I was able to try cooking using squash and zucchini for the very first time. The results were very delicious!

You can see that in the picture that our zucchini indeed looked as yummy as it tasted. Here is receipe I found on the food network website:

2 large carrots, peeled
3 large zucchini, peeled
3 large yellow squash, peeled
2 tablespoons butter
2 cloves garlic, minced
2 tablespoons minced fresh parsley leaves
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 lime, juiced

Directions
Cut carrots, zucchini, and squash into thin ribbons with a mandoline slicer.
In a large skillet, melt butter over medium-high heat. Add garlic and cook for 2 minutes. Add carrot ribbons. Toss in zucchini and squash ribbons, salt, pepper, parsley and lime juice. Cook for 6 to 10 minutes.

I didn't use carrots in this one, I kind of wanted them seperate from the zucchini. We also don't have fresh parsley, but dried worked just fine. I also doubled the lime juice because the other half of the lime would just sit in the fridge and not be used, and it still had a good flavor to it in the end.
We also steamed carrots and brown rice in our steamer.


This was my husband's plate. I had the same thing without the chicken.

I also made a smoothie with goji berries.



Here is the recipe:

Juice from 1 orange
1 cup almond milk (can use any kind of milk here)
1 tbsp goji berries, pre-soaked in water for approx. 5 minutes
1 cup frozen berry mix (blueberries, strawberries, blackberries)


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