Friday, October 20, 2017


Well, let's look in the fridge and see what's there.  Hmmm, some lovely Steelhead Trout.  Let's thaw that and use it.  What else?  Oh, here are three yellow zucchini that are getting rather past their best-before.  Let's use them.  Oh, and this bit of left-over broccoli.  What else?

As usual there are some mushrooms, some onions (red this time), red peppers--all the usual.  

First let's mix together 1/4 cup Quinoa and 1/4 cup Basmati rice and get that started.  The last 10 minutes we'll sauté the trout fillets in a little bit of water with some Club House la Grille Vegetable Seasonings.  And the last five minutes we'll heat up a bit of Canola in a large frying pan and quickly stir fry the vegetables.  Sprinkle them with a little garlic powder and some more of the Vegetable Seasonings and top with some sliced green onions.

It turned out to look quite attractive and was positively delicious.

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