Friday, April 26, 2013

Unchicken Cutlet, Forbidden Rice Salad, Roasted Zucchini, Beet Salad

Today was a nice day weather-wise and I was craving something fresh, with tons of colors.  In came today's dinner complete with forbidden rice, beet salad and roasted zucchini.  It was so tasty and even though there were several components that had to be put together, I organized everything nicely and it came together pretty quickly.  Today was a strange day for work though, something that has made me appreciative that I spend my days on my feet for 10 hours a day, sometimes more when I have a class to teach.  Today I had to go to upstate NY with one of my bosses to renew a health certificate, which involved about 4 hours driving in the car total (on my butt the whole time!). 

Makes me even more appreciative that I either use my bike to get where I need to go, or the subway when the location is farther away.  We sat down for an additional 4 hours for the class.  My butt was literally asleep and when the class was finished, I felt more exhausted than when I am on my feet lifting 50-80 lb. things for 10 hours straight.  How does that make sense?  I actually fell asleep mid-sentence on the way back to work while my boss was driving because the traffic was so heavy, the car was so warm and we were basically stationary, while he went on and on about his accomplishments in life.  Sorry, but a little boring. 

I got home only an hour and a half later than I usually do and even though I didn't physically do anything today other than bike to and from work, I am more exhausted than ever!  Strange.  So I feel like taking a nap, which I did not give into - instead I am writing this post and made a beautiful dinner.  Then off to work on the business, waiting for the Hubby to get home from work, then off to bed and awake at 4 am to start it all over again.  But this time all day on my feet.  Yay!  (Funny to think that I complained when my feet hurt after a long day.  Appreciative now!)

Crispy Roasted Zucchini

The contrast in colors of the peppers and the rice is amazing!

My standard marinated beet salad.  Yum.

 Roasted Zucchini:
2 large zucchini, ends trimmed, cut into circles on the diagonal
1 1/2 tablespoons olive oil
heaping 1/4 teaspoon sea salt
1/8 teaspoon black pepper
1/8 teaspoon dried oregano

Forbidden Rice Salad:
1 1/2 cups dry forbidden (black) rice, cooked
1 small green bell pepper, small diced
1 small red bell pepper, small diced
1 scallion, thinly sliced
2 teaspoons toasted seasame oil
2 teaspoons olive oil
3/4 teaspoon sea salt, or to taste
1/4 teaspoon black pepper

1.  Cook the rice.  Allow it to cool slightly.
2.  Prepare the roasted zucchini.  Preheat the oven to 400 degrees.  In a large bowl, toss together the zucchini, olive oil, sea salt, black pepper and dried oregano.  Place on a parchment-lined sheet tray and roast until cooked through and crispy. 
3.  Once the rice has cooled slightly, place in a large mixing bowl.  Add the green and red bell peppers, scallions, sesame oil, olive oi, sea salt and black pepper.  Toss very well to coat.  Season to taste with additional sea salt or black pepper as necessary. 
4.  Serve. Yum!

Such a tasty, colorful dinner!



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