Calabacitas

Our mom acquired this recipe from somewhere - I think from a co-worker of our dad's years ago.  The co-worker actually titled the dish "Calavasitas," but when I checked around on the internet the most common spelling listed was "Calabacitas," meaning "little squash" in Spanish.  I don't know why the different spellings (since I don't know the first thing about any other language except my own).  Either way, it's a yummy way to use that extra zucchini from the garden, or (if you live in Arizona and your zucchini died many months ago) from the grocery store.

Ingredients:

4 medium green zucchini, sliced
1/2 onion, chopped
2 small tomatoes, chopped
1 cup corn (canned, frozen, or even better, fresh!)
Cheddar cheese
Salt and pepper

Directions:

1. Saute onion and tomato with a little butter.  
2. Add zucchini, corn, salt, and pepper and cook until soft.  
3. Top with cheese and serve.

Mexican Rice

A recipe from my sister, Lisa. We use it as a side dish with Mexican food or put on tacos, nachos, etc.

Ingredients:
3 T vegetable oil
1 c uncooked long-grain white rice
¼ c chopped onion
1 t garlic salt
½ t ground cumin
½ c tomato sauce
2 c gluten free chicken broth
chili powder to taste

Directions:

1. Heat oil in a saucepan over medium heat and add rice and onion. Cook, stirring constantly, until rice is puffed and golden. While rice is cooking, sprinkle with salt and cumin, and chili powder.
2. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes.
3. Fluff with a fork.

Quinoa Pilaf

I found this wonderful blog called Simply...Gluten Free that has tons of recipes I want to try out...especially after testing this one. I've tried quinoa (a tiny grain) in a couple of recipes before, but wasn't all that impressed. Now that I'm a lot more limited in the grain department, I wanted to try again. I was THRILLED with how this recipe turned out! I served it as a side dish with Salmon with Dill. I loved it so much I made it again two days later. Thomas and the kids liked it too. Yummy!!

Quinoa Pilaf

from Simply...Gluten Free

Ingredients:

3 teaspoons olive oil – use divided

1 cup quinoa

1 garlic clove, finely minced

1½ cups water

1 teaspoon kosher or sea salt

¼ cup slivered almonds

1 green onion (white and green part) finely minced

Directions:

1. Heat 1 teaspoon olive oil in a large saucepan over medium heat. Add the quinoa and garlic and cook for about 3 minutes. You want the quinoa to lightly toast but you do not want the garlic to get browned. 
2. Add the water and salt. Raise heat, bring to a full boil, cover pan with a lid and turn heat down to medium-low. Let simmer for about 15 minutes or until all the liquid is absorbed and the quinoa is tender.
3. While quinoa is simmering toast the almond slivers in a dry skillet over high heat until they are browned and fragrant, stirring often. Watch them carefully so they do not burn. Take off heat and set aside.
4. When the quinoa is done, remove from heat and let sit in pan covered for about 3 minutes. 
5. Put in serving bowl and fluff with a fork. Add the minced green onion and toasted almonds. Drizzle with remaining 2 teaspoons of olive oil and toss. Taste and add salt and pepper if needed.

Allison's Additional Notes:

1. Quinoa must be rinsed to remove bitterness before cooking. I used Bob's Red Mill quinoa (from Costco), which is pre-rinsed and ready to go.