Clara’s Recipe – Everything But The Kitchen Sink

Vegetables changing colour?

Planning meals for a husband that isn’t always around and a daughter that couldn’t care less, can be downright frustrating. Trips to the grocery store often result in purchasing vegetables that are on sale. So what happens when nobody eats the vegetables? All the good intentions in the world won’t stop your vegetables from rotting in the fridge. Once in a while, you have to clean house and a stir fry is the way Clara likes to do it. She combines her favorite rice (Spanish Style) with a meat that might have been stuck at the bottom of the freezer too long, and mixes it with all the remaining vegetables in the fridge.

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Everything but the kitchen sink stir fry recipe

Serves Clara, Blake and Sophia three meals if everyone is home.

Gluten-free, Dairy-free, easy to make vegan

• 1 x all the vegetables nearing expiry in the fridge
  • Mushrooms
  • Peppers
  • Zucchini
  • Celery
  • Carrots
  • Broccoli
• 1 x bag of Spanish Rice
• 1 x meat from the dark depths of the freezer (meat optional for vegans)
  • Beef
  • Chicken
  • Pork
• 1 tablespoon of Avocado Oil
• 1/4 teaspoon Garlic Powder
• 1/4 teaspoon Onion Salt
• 1/4 teaspoon Paprika
• 1/4 teaspoon Celery Salt
• 1/4 teaspoon Lemon Pepper
• (optional) 1/4 teaspoon of cayenne
• Add Salt & Pepper to taste

Instructions

1. Chop all vegetables into two bowls. One bowl of hard vegetables and one bowl of softer vegetables.
2. Chop the meat into 1″ cubes
3. Cook the rice in a separate pot. While rice is cooking, cook the hard vegetables in a stir fry pot on med heat until they’ve softened (8 – 10 min). In a separate pan, cook the meat cubes with avocado oil. Then add soft vegetables, meat and spices to the hard vegetable pot. Cook until vegetables are desired softness.
4. Add rice to the stir fry pot, reduce heat and serve.