Zucchini and Wild Rice

Well, my fridge is broken... Thats fun. The freezer is fine but the fridge is warm and I have already had to throw out my milk, butter and eggs. I just spent an hour vacuuming cat fur from under and behind the fridge, but I don't think it is going to help. This makes dinner difficult. I think I am going to pickle the radishes (daikon and regular) that I have and then just have mashed potatoes. Not exciting, but at least I am using some things from my fridge and reducing the food I may have to throw away. I am tempted to put the items (at this point, all sauces) in our common area outside my back door. I think with how cold it is outside right now, that this indoor area is probably colder than my fridge!

Here is one of the recipes from Barbara Kingsolver's Animal, Vegetable, Miracle. I enjoyed reading this book and it was much easier to get through than the Omnivore's Dilemma, which I am still working on (whenever I eat breakfast, the rest of the time I'm working on different novels- right now the Magicians by Lev Grossman). I feel like it preaches less and makes you want to try new things. One thing that it made me do while reading, was look up kits to make cheese at home. I only like parmesan (which takes a lot of work) and mozzarella cheese, but you can make mozzarella at home and sounds really cool. The book also had me try zucchini for the first time. My mom has always cooked with zucchini, but I would never try it. This dish turned out really tasty, but then I got really sick a few days later. When I pulled back out my food sensitivity test results, I found that it shows I am very sensitive to zucchini (very red) so I guess it is the first, and last, time I am trying it!

Zucchini and Wild Rice

Adapted from Animal, Vegetable, Miracle

Ingredients

1 cup of cooked wild rice (book uses 3/4 lb of orzo pasta)

1 chopped onion

4 cloves of garlic

3 large zucchini

1 Tbs olive oil

1 Tbs fresh thyme

1 Tbs fresh oregano

Parmesan cheese

Use a grater to shred the zucchini. Then saute the garlic, onion, and zucchini together in olive oil on medium heat. The zucchini mixture is supposed to turn lightly golden, but I sautéed until all the items were soft (couldn't get it to golden). Add thyme and oregano and remove from heat. Toss with wild rice and add cheese, salt, and pepper to taste.