I wanted to use some of the vegetables from the garden, so I concocted this skillet stir-fry that took all of fifteen minutes. I used a potato peeler to garner thin strips of yellow squash to take the place of pasta. I sliced up thin shards of real garlic, Vidalia onion, yellow bell pepper, mushrooms, and chicken in an iron skillet, sautéing the vegies in two tablespoons of sunflower oil and seasoning with lemon pepper and Southwest seasoning. I added the squash ribbons at the end. They don't take long at all. You could also load this into a gluten-free tortilla with cheese and bake for about three minutes.
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Author
Mother, writer, reformed culinary disaster, Andrea Mosier shortlisted for the Dundee International Book Award for Fire Eater and was a finalist for the Eric Hoffer Award for prose in 2014. "The Illuminated Man" will appear in the first edition of Serendipity. Her legendary potato salad recipe appears here on the June 5 entry. Archives
February 2019
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