It’s time for my weekly cooking day challenge. Mostly, I prep easy food for meals throughout the week- well, lunches and dinners anyway. But, on this day, I will also try to make one thing that is actually a cooking experiment.
This time the experiment was to replace the eggs in zucchini tortillas with Chia seeds and water. The idea is that if you take a tablespoon of seeds and stir into 1/3 cup water, let stand for fifteen minutes, then you will have a good egg replacement for baking. I get the idea- the mix turns gelatinous so I could see how it might hold baked stuff together like an egg does. Well, I made the tortillas and- epic fail!!! Even though I sprayed the paper with a thin coat of olive oil, the gelatinous seeds acted like a glue and stuck the thin tortillas completely down to my parchment paper. The little 1/2 piece that I managed to separate from the parchment tasted good, but…..yeah, I won’t use chi seed gel on anything that will be spread and pasted right onto paper again, that’s for sure.
So here is the GOOD food that I made yesterday. I LOVE grilled veggies, but I HATE cleaning the griddle. Getting the soap and sponge down into every little crevice and scrubbing, scrubbing, scrubbing. Ugh. So, this time I used the wok for my veggies and they are awesome. You don’t get the cute little griddle marks, but you do get a fast, cooked, but still a little crisp effect on the veggies.
Awesome Zucchini Veggie Medley
- 2 yellow squash
- 2 zucchini
- 4 ears of sweet corn
- about 2 tbs of cooking oil (your choice)
- 1/2 tsp Chinese chili oil (go EASY on this. It’s HOT!)
- 1/2 tsp Mrs. Dash garlic/onion salt free spice mix (or salt and pepper to taste)
- Stand your cleaned corn cobs on end and strip the kernels off with a sharp knife.
- Dice the other veggies into smallish bite sized cubes.
- Heat a drizzle of oil (your choice) in a wok or large skillet. Make the oil hot enough so that a little piece of veggie will sizzle as soon as it hits the pan and then turn the heat down to med high.
- Dump in all of the veggies, add chili oil and seasoning. Toss to cook to your preferred doneness. (well if doneness is not a word, it should be.)
Store in an airtight container in the refrigerator. I divvy my mixture up, store in plastic containers so that I can grab and zip off to work. Then I freeze the leftovers for a week that I don’t feel like cooking.
I use this veggie mix throughout the week. Sometimes I eat it just like it is, but I will also add other veggies and even add salsa and eat it as my taco or burrito filling. The frozen leftovers are excellent for fast soups too.