Always do your best. What you plant now, you will harvest later. – Og Mandino

Back in action!

As I mentioned previously, the past few weeks have been incredibly hot and humid here, so I’ve had to stay away from the stove as much as possible. Otherwise I would have overheated the whole house, and I didn’t want to have to deal with that.

This meant I was very limited as to my choices, especially since take out isn’t an option. I decided to break out the slow cooker, which still kicks off a fair amount of heat but my system worked out quite well. The best way to beat the heat is to do all your prep, load the slow cooker, then find the coolest place in your house and plug it in. Since you don’t need to do much other than leave it be, and occasionally twisting a knob or two it doesn’t need to be on the kitchen. Keep it somewhere cool, and let the smell waft through your house.

We got a good rain storm, so I can use the stove again, but I wanted to pass on my personal favorite of the recipes I came up with.

Here’s What You Need

  • 1.5 lb ground poultry
  • 1 medium sized zucchini
  • 6-7 mushrooms
  • 1-2 scallions (depending on size)
  • 1 orange pepper
  • cayenne
  • sea salt & herbs
  • 1 pkg brown rice pasta (shape to preference)
  • 2-3 green onions
  • tomato sauce (2 cans)
  • Daiya Dairy Free Cheese

This can become a vegetarian dish very simply, just ditch the poultry & double up on the veg. =)

There is still some stove work required, but not much.

Put some olive oil in a pan big enough to cook all the poultry, and dice all the veggies. Set the green onion aside, and toss the rest in the pan once the meat starts to change colour. Season everything as you see fit (cayenne + sea salt & herbs, for me.) Keep it at a medium heat and let it all cook down, until the meat is browned slightly.

At the same time, bring a pot of water to a boil, put in a few drips of olive oil and the package of pasta.

When the ingredients in the pan finish cooking, put them in the slow cooker, and when the pasta is done, drain it and add that in too. At this point I added in a healthy amount of cheese and then mixed everything together with the tomato sauce. Topped it off with a layer of cheese, cranked the slow cooker to high and put it in the coolest place in your house for 4-5 hours. Then toss on the green onions, and leave it for another hour or two.

Now is about the time to carry this amazing culinary pot pourri back to the kitchen and serve it up!

Uploaded from the Photobucket iPhone App

I’m about as tired as my little one, so I’m calling this blog sufficiently entried!

Uploaded from the Photobucket iPhone App

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4 thoughts on “Always do your best. What you plant now, you will harvest later. – Og Mandino

  1. Mary says:

    I just found your blog thanks to Daiya Cheese. I too have IBS (my doc said one of the most severe cases he has ever seen) and I LOVE to cook. I even made it on the Foodnetwork once. I look forward to following your blog and your recipes!

    • Biodomer says:

      Welcome to my little slice of dairy free heaven! If you ever would like to contribute either a new recipe, or how you fared with one of mine, I would be happy to feature it =)

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