stuffed peppers, but that was pretty quick and easy.) Tonight I made myself cook just so I'd have leftovers for lunch tomorrow, but I went for something much simpler.
I asked Steve last week to curtail his shopping for fresh or frozen produce so as to make room in the freezer for a Thanksgiving turkey (the idea being that we'll make a dent in our freezer stores as soon as the fresh stuff's all gone). For the most part he's honored my request, but a bag of fresh spinach and a wrapped package of 3 zucchini did turn up the other day (along with a bag of apples that I asked him to pick up). That seemed as good a reason to make something simple that would take care of a zucchini.
1 cup Yoga Organics brown rice, rinsed
2 tbsp canola oil
1 whole zucchini, cut in half lengthwise and thinly sliced
1 tsp chopped garlic
1 tsp salt
1 tsp cumin
1/2 tsp ground oregano
1/2 tsp cayenne pepper
1 can dark red kidney beans, drained
Bring 13 oz. of salted water to a boil. Add rice, stir well, cover with a tight-fitting lid and cook until all water is absorbed, about 25-30 minutes.
Meanwhile, heat canola oil in a 2-quart saucepan over medium heat. Add zucchini, garlic, salt, cumin, oregano and cayenne and stir well. Cook for about 5 minutes or until zucchini has begun to soften. Add beans, stir well and cook until zucchini is fully cooked and beans are heated.
This also turned out well, but I have to admit to being brown rice-retarded. I know it's better for you, but I never set the timer for as long as it needs and always have to check it and then give it another 5 minutes. White rice is SO much more reliable and makes these dishes much quicker and easier. Oh, well - one day I'll get the hang of it. And I got what I wanted - leftovers for tomorrow!
Hope everyone out there is doing well on what turned out to be a nice, warm Veteran's Day!