Grilled Liver and Onions

Last week, in honor of Labor Day cookouts, I posted my husband’s grilled Beer Can Chicken recipe. This week I am posting his Grilled Liver and Onions recipe.

I do not know what liver tastes like because I am a pescatarian. I have never eaten meat. My husband however loves liver. I know that liver is very nutritious and can be tasty if cooked correctly. In this recipe my husband added fresh beets and scallions for additional flavor and nutrition.

INGREDIENTS:

  • 12 ounces of beef liver cut into bite sized pieces
  • 1 red onion sliced into rings
  • 2 beets chopped into large pieces
  • 2 Tbsp extra virgin olive oil
  • 1 tsp of cumin seeds
  • 1 tsp of red chili flakes
  • sea salt and fresh cracked pepper to taste
  • 1 large scallion, trimmed and cleaned

COOK:

  • Toss the beets and onions with extra virgin olive oil, cumin seeds, salt and pepper
  • Heat the grill on the high setting
  • Place the veggies on a piece of heavy duty foil and put on the hot grill
  • Close the grill cover and the veggies until they are partially cooked. This should take about 5 minutes, depending on how hot your grill is.
  • Now add the liver to the veggies
  • Season the liver with a sprinkling if cumin seeds, red chili flakes, salt and pepper
  • Close the grill cover and cook the liver until the edges of the liver turn opaque but the liver is not yet fully cooked through. This should take about 5 minutes.
  • Place the scallion on top of the liver
  • Close the grill cover and cook until the scallion is charred and the liver is cooked through. Check every 5 minutes to make sure the liver does not overcook.

Liver is an inexpensive, nutrient dense super food. It is high in protein, low in calories and full of vitamins and minerals. It used to be very popular but has fallen out of favor. Try this recipe and see if you like it.

My husband paired the Grilled Liver and Onions with a unique cocktail that he called, Chili Cherry Bourbon. I will post this cocktail recipe next week.

Please leave me a comment to let me know what you think of this recipe. Your feedback is really appreciated. 🙂

Beer Can Chicken

Summer is almost over !!! I can’t believe that Labor Day weekend is already here. In our home, I am the pescatarian while my husband eats everything. Most days I cook the non-meat dishes in the kitchen while my husband cooks his meat on the grill outside. In honor of Labor Day celebrations and cookouts, I have decided to post my husband’s Beer Can Chicken.

INGREDIENTS:

  • 1 whole chicken
  • 1 can of your favorite beer
  • enough olive oil to coat the chicken
  • enough sea salt and freshly ground pepper to coat the chicken

PREPPING THE CHICKEN:

Liberally coat the chicken with olive oil, sea salt and freshly ground pepper

COOKING THE CHICKEN:

While the internal temperature reaches 175 F, the skin gets golden brown and crispy as the meat cooks through. Take the chicken off the grill and let it rest for 10 minutes. During the resting period, the internal temperature will come up to 180 F and the juices will get reabsorbed into the meat. This will result in a moist and flavorful chicken.

This is a simple recipe for a backyard cookout. It can be served with a variety of side dishes and salads. I know potato salad is a summer favorite, but if you want to keep a Ketogenic Lifestyle try my Avocado Mediterranean Salad.

Next week I will post another one of my husband’s grilled recipes.

ENJOY ❤

Patty Pan Parmesan

Patty Pan Parmesan is the signature Italian dish that I promised you last week.

Patty Pan Parmesan Feature

I created it in 2005 when we were living in California, and my husband had an abundance of Patty Pan Squash growing in the garden.  Now we live in Texas, and most of the vegetables we consume are grown by our neighbor, Billy.  When he brought me a basket full of Patty Pans, I was so excited to make this dish again.

Here is a slice of it plated with fresh basil on top.  Yum!!!😋 One of my favorite things to eat.  Its low carb, so I can still eat it.🙂  I started a ketogenic lifestyle in February 2019 so that I could control my blood sugar without medications.  If you are interested in the full story of my ketogenic journey, please read  My Personal Story of Recovery.

Patty Pan Parmesan Plated Feature

INGREDIENTS FOR PATTY PAN SLICES:

  • 8 large patty pans
  • 1/4 cup of my Italian Spice Mix
  • salt and pepper to sprinkle over patty pan slices
  • olive oil to coat the patty pan slices

PREPARING THE PATTY PAN:

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  • Remove the stem and flower ends off the patty pan with a small paring knife
  • Cut the patty pans into circular slices that are 1 inch thick
  • Place the slices on a lined baking sheet
  • Sprinkle each slice with salt, pepper and my Italian Spice Mix
  • Drizzle with olive oil
  • Rub each slice to evenly coat it with the spice mix and olive oil
  • Flip and repeat seasoning the other side with salt, pepper, Italian spice and olive oil
  • Place in a 400 F oven to roast for 10 minutes.  Flip the patty pan slices at the 5 minute mark, which is half way through the roasting process.

INGREDIENTS FOR ASSEMBLING THE CASSEROLE:

Patty Pan Parm Assembly Set Up

  • 24 ounces of marinara sauce (you can buy it or make it.  Click on Marinara Sauce – An Italian Essential, for my recipe.)
  • 1 large bunch of basil leaves
  • 10 ounces of fresh mozzarella cut into thin slices
  • 24 ounces of freshly grated Parmesan cheese

ASSEMBLY: the casserole is assembled in 2 layers

  • Coat the bottom of a 9 X 11 glass baking dish with a thin layer of marinara sauce.  This will prevent the bottom from burning.
  • Place a single layer of roasted patty pan slices
  • Top each patty pan slice with a piece of mozzarella and a basil leaf
  • Sprinkle on a layer of grated Parmesan cheese
  • Repeat, starting with another layer of patty pan slices

Bake uncovered in a 350 F oven until the casserole starts bubbling.  At this point, turn to a low broil setting to brown the top layer of cheese.  My oven has a high and low broil setting.  If your oven has only one broil setting go ahead and use it.  Whichever setting you use, turn the oven light on and keep a close eye on the casserole.  We want the top layer to broil without burning.

Remove the casserole from the oven and let it rest for at least 20 minutes before serving.  I like to make this casserole a day in advance because it tastes even better the next day.  It also sets nicely overnight in the frig, and can then easily be cut into pretty slices that hold together well.  Kind of like a gluten free, vegetarian lasagna.

Patty Pan Parmesan Plated Feature

This is a great vegetarian main dish.  Pair it with a fresh green salad to make a complete meal.  It can also be served with a protein and a green vegetable, to make a fancy plated entre.

Patty Pan Parmesan Plated Meal

Since I am a pescatarian, I plated a piece of the Patty Pan Parmesan with grilled shrimp and roasted asparagus.  I love this presentation.  We do eat with our eyes first.  Enjoy 😍

I can’t believe how fast this year is going.  Summer is almost over.  Next week is labor day weekend already!  In honor of labor day cook outs, I will be posting a recipe my husband made on the grill.

Until then Ciao 🖐 🙂

Green Beans & Red Rose Potatoes – Punjabi Style

Green Beans & Red Rose Potatoes is a classic Punjabi recipe.

Green Beans & Red Rose Potates - Punjabi Style Feature

I decided to make this recipe because my neighbor, Billy brought me fresh green beans and red rose potatoes from his garden.  I am always inspired by the fresh, beautiful ingredients that I have on hand.

My grandmother used to make this dish with a combination of ghee and mustard oil.  The mustard oil adds a fantastic pungent flavor and a fragrant aroma. If you want to make it vegan, you can use grape seed oil instead of the ghee.  

In India most people observe a religious day of the week.  Which day is considered religious depends on the deity that the household follows.   In our household Krishna is our deity and Tuesday is our religious day.  So on Tuesdays we fast until dinner time and don’t eat any garlic or onion.  This recipe was designed for fast day with no garlic or onion.  

INGREDIENTS:

Green Beans & Red Rose Potatoes Ingredients

  • 2 pounds of green beans
  • 1/2 pound of red rose potatoes
  • 2 inches of ginger root
  • 1 inch of turmeric root (use powdered turmeric if the root is not available)
  • 1 large green chili
  • 1 lemon
  • 1 large tomato
  • 1 Tbsp tomato paste
  • 1 Tbsp ghee
  • 3 Tbsp mustard oil (1 Tbsp for coating the potatoes and 2 Tbsp for cooking)
  • 2 Tbsp of my Indian Spice Mix (leave out the garlic and onion powder)
  • 1 tsp of black mustard seeds
  • 1 tsp of cumin seeds
  • salt and pepper to taste

PREP:

Green Beans & Red Rose Potatoes Prep

  • Cut the potatoes in half.  Then cut each half into slices that are 1/4 inch thick.  Coat the potatoes with 1 Tbsp of mustard seed oil and my Indian Spice Mix.  Set aside at room temperature to marinate while you prep the other ingredients.
  • Remove the stems of the green beans.  Cut each bean into thirds.  This should yield pieces that are an inch and a half each.
  • Dice the tomato
  • Mince the ginger and chili

COOK:

Green Beans & Red Rose Potatoes Cook 1

Place a wok or large stainless steel pan on a medium flame.  Add the ghee and let it melt.

When the ghee is hot add the ginger, chili, black mustard seeds and cumin seeds.

Green Beans & Red Rose Potatoes Cook 2

Cook for 2 to 3 minutes to allow the seeds to toast and pop.

Add the tomato paste and 2 Tbsp of mustard oil.

Saute for about 3 minutes to cook the tomato paste and brown the ginger and chili.

Add the marinated red rose potatoes.

Grate in the turmeric root and saute until the potatoes are brown.

Add the diced tomato and half a tsp of salt and pepper.  

Saute until the tomatoes get soft.  This should take 2 or 3 minutes.

Place the lid.  Reduce the flame to low and cook until the potatoes are almost tender, but not yet soft.

Add the green beans.  Mix them in and add 1/2 tsp of salt.  Cover and let cook until the potatoes are soft and the green beans are tender but still a little crunchy. 

Many people in India like their green beans cooked until they are soft.  If that is your preference, then by all means cook the beans until they are soft.  I decided to keep the beans crunchy because they were just freshly picked from the garden.  They tasted so good all on their own that I wanted to keep the integrity of the ingredient.

Remove the lid.  Squeeze in the juice of 1 lime and toss to mix.  Taste and adjust the salt and pepper as needed.

This dish is usually served with dal (lentil soup) and roti (Indian flat bread.)  That makes a great vegetarian meal.  I usually pair it with Amritsari Masala Fish and pick out most of the potatoes, so that I can keep on my pescatarian and ketogenic lifestyle.  It can also be paired with any other protein to make a complete meal.

I have been posting Indian recipes for the past 5 weeks.  Next week I am going to switch over to one of my signature Italian recipes.

Until then, namaste 🙏

 

 

Vegan Curry

I created this Vegan Curry last year, for my Indian Cooking Class/Pop Up Supper Club in Support of the Bastrop County Emergency Food Pantry .  The main course on the menu, featured a trio of Indian Curries, to suit a wide range of dietary preferences.

Cooking Class 2 Menu

Eventually, I will also publish the recipes for the Monk-fish Curry and the Oxtail Curry.  If you want to see photos of these curries click on Results of My Second Cooking Class/Pop Up Supper Club in Support of the Bastrop County Emergency Food Pantry.

INGREDIENTS:

Vegan Curry Ingredients

  • 4 Chayote Squash
  • 2 large bunches of greens (here I used rainbow chard and beet greens.  Use the freshest greens you can find.)
  • 1 bunch of cilantro (leave it out if you don’t like cilantro)
  • 1 large white onion
  • 2 inches of ginger root
  • 2 inches of fresh turmeric (use powder if you don’t have fresh)
  • 4 cloves of garlic
  • 2 medium tomatoes
  • 2 green chilies
  • 1 lime
  • 2 cups of cooked chickpeas drained of their liquid (you can also use canned chickpeas if you don’t want to cook them yourself.)
  • 1 Tbsp of tomato paste
  • 1 tsp of black mustard seeds
  • 1 tsp of cumin seeds
  • 1 Tbsp of Chunky Chat masala (use an extra lime if you don’t have this.)
  • 1 Tbsp of garam masala
  • 2 tsp of cayenne pepper
  • 3 Tbsp of grape seed oil
  • salt and pepper to taste

PREP:

Vegan Curry Prep

  • Wash the greens to get rid of all the dirt.  Separate the leaves form the stems.  Julienne the leaves and mince the stems.  I do not throw the stems away, I use them as part of the aromatic base of the curry.  Fresh stems have a lot of nutrition and flavor.
  • Dice the onion and tomatoes
  • Separate the cilantro leaves from the stems.  In Asian countries the cilantro is so fresh that you can use the stems and the roots.  The roots in particular have a lot of flavor.  I was lucky to be able to get very fresh cilantro from the farm down the road.

Cilantro for Vegan Curry  So I minced the stems and roots to go into my aromatic base.

  • Mince the garlic, ginger and chilies.
  • To prep the Chayote, cut it into quarters, remove the core and then chop into bite sized pieces.

MAKING THE VEGAN CURRY BASE:

Vegan Curry Base 1

  • Coat a deep soup pan or a wok with 3 Tbsp of grape seed oil
  • Add the onion, ginger, garlic, chilies, and the minced stems from the greens and cilantro
  • Add half the cilantro leaves, reserve half to be used at the end of the cooking process
  • Saute on medium low heat until the vegetables are soft

Vegan Curry Base 2

  • Add the cumin and mustard seeds
  • Grate in the fresh turmeric (if you are using powdered turmeric, it will be added later in the recipe with the other powdered spices.)
  • Saute for a few minutes to toast the seeds and cook the turmeric

Vegan Curry Base 3

  • Make a hot spot in the center of the pan by pushing the vegetables to the side
  • Add tomato paste to the hot spot

Vegan Curry Base 4

  • Cook the tomato paste in the center of the pan for a minute and then mix it in
  • Add the chopped tomatoes

  • Stir them in and saute for about 5 minutes to soften the tomatoes
  • Add the Chayote squash and the powdered spices

Vegan Curry Adding the Chayote & Powdered Spices

  • Mix well and saute the squash uncovered for about 10 minutes.  At this point the squash should be translucent but not fully cooked.

Vegan Curry Chayote Squash Mixed In

  • Add the chick peas

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  • Stir them in
  • Cook covered for about 10 minutes
  • Add the greens

  • Stir them in
  • Cook covered for another 10 minutes to wilt the greens
  • Add slat, pepper and lime juice.  Taste and adjust the seasoning as needed.
  • Add the remaining cilantro leaves at the end of the cooking process.

Serve as a side dish or a main dish for vegans and vegetarians.

When I was preparing this curry for my cooking class, I had tender baby spinach available so I used it in the curry.

Tender baby spinach does not take long to cook, so I just added it at the end and turned off the flame.  For dinner service, I put the curry in a crock pot set to warm.  The residual heat was enough to wilt the spinach.

Indian Cooking Class Feature

The photo above shows my buffet set up for dinner service after the cooking class.  The Vegan Curry is in the center crock pot.

I hope you like this hearty vegan recipe.  I would love to hear your feedback in the comments section. 🙂

Amritsari Masala Pork Chops

Here is the pork version, of the Amritsari Masala Lamb Chops that I posted last Saturday.

Pork Loin Rib Chops served with Curried Baby Turnips Feature

The pork chops are also made with my Indian Spice Mix, but I tweaked the flavor with additional warm spices which have a well-rounded, sweet profile to match the flavor of the pork.  I know that sweet things go with pork because Pork Chops & Apples is a classic American combination.

INGREDIENTS:

 

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  • 2 thick cut, bone in pork loin rib chops.  These very special Berkshire pork chops were provided by my neighbors, Rose and James, at Peach Creek Farm.
  • Enough Indian Spice Mix to coat the pork chops.  If you prepare 1/2 a cup of spice mix you should have plenty.
  • 1 tsp of ground cinnamon
  • 1 piece of mace
  • 1 tsp of fennel seeds
  • 1 Tbsp of grape seed oil to coat the pork chops, and 1 Tbsp to coat the non-stick skillet.
  • Sea salt and fresh cracked pepper

A FEW NOTES ON THE INGREDIENTS:

Berkshire pork is a gourmet product from a breed of pigs that originated in the English county of Berkshire.  The meat has shorter muscle fibers than regular pork, making the meat more tender.  The meat is also highly marbled with intramuscular fat, making the meat more succulent and flavorful.  Rose and James treat their animals with care, they are not caged, and no hormones or chemicals are used in raising them.  For more information, you can go to their website at Peach Creek Farm.

Mace (on the left) is the outer covering of the nutmeg seed.  It gives a milder, more balanced flavor than nutmeg. It rounds out the flavor profile of the spice rub.

Mace & Fennel Seeds

Fennel seeds (on the right) have a sweet slightly, licorice-like flavor.  They are often used in sausage making.  My husband likes it in the rubs I use for pork, because it makes him feel like he is eating sausage.

PREPPING THE PORK CHOPS:

 

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  • Remove the pork chops from their package and pat them dry
  • Place the mace and fennel seeds in a spice grinder.  Pulverize into a powder.
  • Add this powder along with the cinnamon to the Indian Spice Mix
  • Mix the spices to form a spice rub
  • Sprinkle the spice rub, salt and pepper over the pork chops
  • Drizzle with grape seed oil
  • Rub the spices and oil into the pork chops
  • Flip the pork chops, and season the second side with the spice rub and oil
  • Cover with plastic wrap and place in the refrigerator for at least an hour

The seasoned pork chops can be kept in the refrigerator for up to a week.  The spices prevent the meat from going bad.  This is a good way to prep protein ahead of meal time.

COOKING THE PORK CHOPS:

  • Coat a large non-stick skillet with a Tbsp of grape seed oil
  • Turn the flame to medium-high and let the oil get hot.  When the oil is ready it will shimmer.
  • Place the spiced pork chops into the pan without over crowding the pan.  You should hear a sizzle.
  • Leave the pork alone to let a spicy crust form.  This should take 3 to 5 minutes.  When the crust is ready the pork will release itself, making it easy to flip without sticking.
  • Cook on the second side to get the meat to your desired temperature.
  • Transfer the cooked pork chops to a platter.  Loosely cover with foil.  Let them rest for 10 minutes before serving.  The resting period allows the juices to stay in the meat when you cut into it, thus keeping it moist.

Since pork chops go with something with a sweet profile, I have served them with Curried Baby Turnips (tops & all).

Pork Loin Rib Chops served with Curried Baby Turnips Feature

Turnips are a good low carb alternative to potatoes.  They are perfect for a Ketogenic Lifestyle!  1 medium turnip has 8 grams of carbs and 2.2 grams of fiber, making one whole turnip just 5.8 net carbs as compared to 33 net carbs in one medium russet potato.  They are also a good source of Vitamin C.

My husband likes turnips with pork because their sweet profile goes very well togehter.  Try them with your favorite vegetable.

I hope you enjoy this post.  Please leave me your feedback in the comments section.

I love to hear from you. 😃

 

Amritsari Masala Lamb Chops

Here is the recipe for Amritisari Masala Lamb Chops that I promised you.

Amritsari Masala Lamb Chops served with Mustard Green Saag Paneer

My home town is Amritsar in the Northern region of Punjab, India.  The spice rub I use on the lamb chops is from Amritsar.  It is the same spice rub that I used for the Amritsari Masala Fish with the addition of cinnamon and dried mint.  Cinnamon brings warmth and extra depth of flavor to the meat, and mint is a classic match to lamb.  We don’t use cinnamon for  the fish because it will overpower the delicate fish.

I don’t eat meat because I was raised a vegetarian and am not used to eating it.  Most Indian people are vegetarians.  I personally don’t like the taste of meat.  If I accidentally eat something made with a poultry or meat broth, I get a very upset GI tract.

My mom was a vegetarian, but my dad eats meat.  I learned how to make meat dishes for my dad.  My husband needs meat in his diet or he doesn’t do well physically, so I also make meat dishes for him and my meat eating Texas friends.  I never taste the meat dishes, but somehow I am able to make them.  My guests always compliment me on them.  I feel like the rat in the movie, “Ratatouille”, I can imagine the flavors in my head.

We live in a ranch community in Texas, so we are lucky enough to have access to the best quality meat that is organic, hormone free and grass fed.  We have neighboring ranchers who supply beef and pork.  My husband raises his own chickens, ducks, their eggs and he goes on fishing expeditions to catch fish for me.  We try to stay as close to Mother Nature as possible.

For this recipe my husband brought home Natural Lamb from our local HEB market.

INGREDIENTS:

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  • 1 pound of lamb chops
  • Enough Indian Spice Mix to coat the lamb chops.  If you prepare 1/2 a cup of spice mix you should have plenty.
  • 1 tsp of ground cinnamon
  • 2 tsp of dried mint leaves
  • 1 Tbsp of grape seed oil to coat the lamb chops and 1 Tbsp to coat the non-stick skillet.
  • Sea salt and fresh cracked pepper to taste

PREPPING THE LAMB CHOPS:

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  • Remove the lamb chops from their package and pat them dry
  • Crush the dried mint leaves between the palms of your hands, and add them to the Indian Spice Mix along with the cinnamon.
  • Mix the spices to form the spice rub
  • Sprinkle the spice rub, salt and pepper over the lamb chops
  • Drizzle with grape seed oil
  • Rub the spices and oil into the lamb chops
  • Flip the lamb chops, and season the second side with the spice rub and oil
  • Cover with plastic wrap and place in the refrigerator for at least an hour

The seasoned lamb chops can be kept in the refrigerator for up to a week.  The spices prevent the meat from going bad.  This is a good way to prep protein ahead of meal time.

COOKING THE LAMB CHOPS:

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  • Coat a large non stick skillet with a Tbsp of grape seed oil
  • Turn the flame to medium-high and let the oil get hot.  When the oil is ready it will shimmer.
  • Placed the spiced lamb chops in the pan.  You should hear a sizzle.
  • Leave the lamb alone to let the spicy crust form.  This should take about 3 minutes. When the crust is ready the lamb will release itself, making it easy to flip without sticking.
  • Cook on the second side to get the meat to your desired internal temperature.  Some people like it medium rare, some medium and I know most Indian people like it well done.  Choose what you prefer.
  • Transfer the cooked lamb chops to a platter.  Cover loosely with foil.  Let them rest for 10 minutes before serving.  The resting period allows the juices to stay in the meat when you cut into it, thus keeping it moist.

You can serve these lamb chops with you favorite side dish.  Here I served it with Mustard Green Saag Paneer.

Amritsari Masala Lamb Chops served with Mustard Green Saag Paneer

I hope you enjoy this recipe.  Please give me your feed back in the comments section.

Next Saturday, I will post Amritsari Masala Pork Chops, the pork version of this recipe.  It will be similar but the spices will be tweaked to match the flavor of the pork.

Stay tuned.  I really appreciate your support and interest. 😊 Bye for now. 🖐

 

 

 

Roasted Bottle Gourd Medallions

Bottle Gourd is a winter squash.  It has many different names such as, Calabash, Long Melon, and Opo Squash.  It is called Dudhi in Central India and Lauki in Northern India, which is where I am from.  It can be harvested young to be consumed as a vegetable, or harvested mature to be dried and used as a utensil.  I grew up eating Lauki.  Most of the time it was peeled and turned into a curry.  It tastes halfway between a squash and a pumpkin.  It is great for a low carb or Ketogenic diet because 100 grams of Lauki has only 2.5 grams of net carbs.

I use all parts of a vegetable because I don’t like waste.  The skin has so much fiber and nutrients, so I decided to come up with a dish that uses the skin.  This recipe is an Indian twist on my Italian Roasted Tromboncino Squash Medallions.

Roasted Bottle Gourd Medallions Feature

INGREDIENTS:

  • 4 small bottle gourds
  • 2 Tbsp of my Indian Spice Mix
  • Grape seed oil, enough to coat the medallions
  • Salt and pepper to taste

PREP:

Bottle Gourds Prep

  • Cut the bottle gourd into 1/4 inch medallions
  • Place the medallions on a lined baking sheet for easy clean up
  • Sprinkle the first side of the medallions with salt, pepper and my Indian Spice Mix
  • Drizzle on grape seed oil to coat.  Gently rub in the spice mix and oil into each medallion.  Flip the medallions and repeat on the second side.

COOK:

  • Preheat the oven to 400 F
  • Place the sheet trays of medallions in the middle of the oven
  • Let roast until you see the moisture in the medallions bubbling.  About 10 minutes.
  • Remove the sheet trays from the oven and flip the medallions over.  Roast until tender.  About 5 minutes.  Then turn off the oven, and leave in the oven for another 5 minutes.  This will allow the side resting on the sheet tray to to get nicely caramelized without burning.
  • Place medallions on a platter caramelized side up

Serve as an appetizer or a side dish.  You can top them with Pan Seared Scallops for a fancy and tasty presentation.  Here is a photo of my Pan Seared Scallops and Squash to give you an idea.

Scallops and Squash Feature

I usually buy Bottle Gourd at the Indian market.  I have occasionally seen it in my local grocery store, or in a Mexican market.  If you can’t find it, use zucchini instead.

This is an easy recipe that can be made quickly when you are short on time.  It also reheats very nicely.  I keep some in the frig and then pair it with a protein to make a meal in a hurry.  Its great for meal prepping.

Hope you enjoy this.  Let me know what you think in the comments section.