Instant Pot Stuffed Zucchini & Green Peppers
Zucchini
Spicy Tomato Zucchini Noodles [Zoodles] with Kafta Meatballs
I saw a meme once that said something along the lines of, every girl’s dream is not to find the perfect man, it’s to eat whatever she wants without getting fat.
So. Much. Truth. Unfortunately, that requires going to the gym more than once a month and not eating all the things I love — bread, pasta, cheese, salt and vinegar chips, crispy chicken, etc. I know I’m not the only one struggling here! Although I do love pasta, there have been some pretty solid vegetable substitutes. I won’t lie to you and tell you zoodles or spaghetti squash taste anything like actual spaghetti. But it’ll do the job when you’re really trying to cut the carbs. Carbbsss … I’m still thinking about my Rosemary Green and Black Olive Bread. (more…)
Koussa Bi Laban (Stuffed Zucchini in Yogurt Sauce)
Dinner for One: Spiced Chickpea and Zucchini Sauté
Tonight is girls night – and by girls night, I mean quality time with me, myself, and I. On a night like tonight, I’d probably be found at the mall or doing some online shopping. However, in an attempt to avoid shopping both at the mall and online, I thought why not cook myself an easy dish and give myself an at-home spa treatment? My at-home spa treatment is fairly simple: deep conditioning, manicure, and pedicure. Some spa, huh.
You either love her or hate her – Martha Stewart. Although, you have to admit she’s got the whole Suzy Homemaker thing down to a science, and a phenomenal business marketing plan. She has some great ideas, I’ll admit. This Spiced Chickpea and Zucchini Sauté caught my eye. It would make an interesting side dish on any other day, but today, I’ve made it a meal.
Ingredients
2 tablespoons Canola Oil 1 large Onions, diced 2 cloves Garlic, minced 1 teaspoon Ground Coriander 1 teaspoon Ground Cumin 8 Plum Tomatoes, chopped 2 cans (15 1/2 ounces each) Chickpeas, drained and rinsed 2 Zucchini, quartered lengthwise and cut into 1 1/2-inch pieces Coarse Salt and Ground PepperDirections
In a large skillet, heat oil over medium. Add onion; cook, stirring occasionally, until beginning to brown, 5 to 8 minutes. Add garlic, coriander, and cumin; cook, stirring, until fragrant, 1 to 2 minutes. Add tomatoes, chickpeas, zucchini, and 1/2 cup water; season with salt and pepper. Cover skillet; simmer mixture over medium-high heat, stirring, until zucchini is tender, 10 to 12 minutes. Season with salt and pepper, as desired, and serve.Note: I found that adding 1/2 teaspoon hot sauce adds just enough spicy flavor.
Servings = 4