Gluten Free Southern Fried Okra | Gluten Free Cooking School

http://www.glutenfreecookingschool.com/archives/gluten-free-southern-fried-okra/


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Fried Green Beans Recipe - Allrecipes.com

http://m.allrecipes.com/recipe/172172/fried-green-beans?prop24=Mobile_RelatedRecipes


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Fried Cucumbers Recipe - Allrecipes.com

http://m.allrecipes.com/recipe/203170/fried-cucumbers


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Fried Green Cucumbers Recipe - Allrecipes.com

http://m.allrecipes.com/recipe/214952/fried-green-cucumbers?prop24=Mobile_RelatedRecipes


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Quick Pickles

http://m.foodnetwork.com/recipes/23510


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Quinoa with Pork, Bell Peppers & Parsley

I was looking for something to do with the left over pork chop and made a few adjustments to a recipe I found online:

Quinoa with Pork, Bell Peppers & Parsley

1 cup quinoa
1/2 1 cup wild  white rice
1 Tbsp olive oil
8 oz. mushrooms, diced
tablespoon cup diced garlic green onions
1 large green bell pepper, diced small red bell pepper, diced
1 small yellow bell pepper, diced
1 tsp Gourmet Garden T. fresh Parsley
1 tsp salt
1 tsp Gourmet Garden Chili powder Pepper
2 cups diced, leftover pork chops
Soy sauce, to tase

Directions:
Rinse quinoa.  In a large skillet, bring 2 cups of water to a boil.  Add the quinoa, stir, reduce heat to low and cover.  Continue to  simmer, about 15 min.    Cook according to package directions.

In a  medium saucepan, bring 2 cups of water to boil.  Add the rice and cook over low heat, stirring occasionally until done, about 40 min.  Drain, if necessary. Cook rice according to package directions.

In a large skillet, heat the olive oil over medium heat. Add the mushrooms, green onions, garlic, bell peppers, parsley, and chili powder chili. Cook, stirring, for about 5 minutes. Add quinoa and rice. Add soy sauce. Stir.  Serve warm.



SOURCE
http://blog.al.com/sugar-and-spice/2013/04/quinoa_with_pork_bell_peppers.html


Going by the above recipe, I substituted garlic for the green onions, chili powder for the Gourmet Garden Chili Pepper, fresh parsley for the Gourmet Garden Parsley and added some soy sauce at the end.  Also, I didn't have any fried rice, so I used white rice.  It was a great way to revive the pork chops that I made yesterday that ended up being too dry.

Squash Casserole Recipe

I combined the two recipes below and made some adjustments to come up with a yummy squash casserole using fresh yellow crookneck squash from my mother's garden.

http://www.myrecipes.com/m/recipe/squash-casserole-10000000630066/


http://www.foodnetwork.com/recipes/paula-deen/cheesy-squash-casserole-recipe/index.html

4 medium yellow crookneck squash, thinly sliced

olive oil
1 large onion, thinly sliced
Salt and freshly ground black pepper
1 cup shredded sharp Cheddar cheese

2 large eggs, lightly beaten

1/4 cup mayonnaise

1/2 cup sour cream
2 teaspoons sugar

1 sleeve crackers, crushed medium to fine (recommended: Ritz)

Directions

Preheat the oven to 350 degrees F. Grease a 2-quart casserole dish.

Heat the oil in a large skillet over medium heat.  Sauté the squash, onion, in olive oil until soft.

Sprinkle with salt and pepper.  Transfer to a bowl and stir in the cheddar cheese, eggs, mayo, sour cream, & sugar.

Place in the prepared casserole dish and sprinkle the cracker crumbs evenly over the top. Bake for 20 minutes or until the top is golden and bubbly.