|Whatever we had in the crisper, along with a few new purchases from today's grocery run...and YES there will be leftovers!|
I've been making stir-fry vegetables but decided I was hungry for Moroccan-style again! I had to make some adjustments to my original recipe to make it mostly AIP compliant, and used more and different vegetables since we just got back from our weekly grocery shopping and needed to get stuff out of the fridge, but YUM.
You can pretty much use whatever vegetables you have on hand, I did! These were in tonight's dish...
Cut up half an onion
2-3 radishes if you have them, sliced
2-3 large carrots
Several broccoli florets, cut bite size
Several cauliflower florets, ditto
1/2 zucchini cut in bite sizes
1 C. Cabbage, cut thin (not quite as thin as for slaw)
½ C. Mushrooms, if you have them. (Or however many you want.)
2-3 cloves of garlic or a generous sprinkle of garlic powder
handful of raisins (that's the reintroduction, dried fruit is out, at first)
Saute' in olive oil till beginning to get tender, then add spices:
powdered clove, just a bit for a kick
cumin (whoops, another reintry--seeds)
pepper (ditto, one more)
(This is very much like my AIP curry powder, recipe here.)
|Tonight we had the vegetables with Joseph's wonderful encrusted salmon filets...delicious!|
* No nightshades for me on the autoimmune protocol, so no cayenne, oh well...the ginger gave it enough heat!