Santa Fe Stir Fry - What to serve when everybody has a special diet

Santa Fe Stir Fry
Serving Suggestion Visualization
from LeonardoAI

Picture this: 

You've invited over a group of friends for dinner.  One is gluten free. One loves gluten. The next is a cheese lover. The next is vegetarian - or vegan. One is an Orthodox Christian who is fasting. The last guy loves meat. What on earth can you serve that would make everybody happy?

Or, maybe that's just a normal Friday night at your house, with your family!

Whatever the case may be, this dish can please the whole crowd. Assuming you read your labels on all ingredients, including things like spices, this dish can be made completely gluten-free and vegan. 

Then, you add a buffet of topping and accompaniment options, choosing from this list, according to the needs and wishes of those joining you, and what you have on hand:

Tortilla Chips 
Fresh Tortillas
Shredded Mexican-style Cheese
Sour Cream
Salsa
Avocado
Pico de Gallo
Sliced Black California Olives
Shredded or Cubed Chicken
Taco Meat
Barbacoa Beef

Etc . . . .

Each diner can then assemble his or her own plate, bowl, or wrap - and everyone can eat together!

If you have a Keto guest, they can have all the sides, and if you really want to make it special, you could make them a similarly themed cauliflower rice dish.

Added advantages: 

This is a pantry recipe, that can be made from shelf stable ingredients. 

And leftovers freeze well in individual servings for future lunches. 

AND, you can use leftover rice to make it!

Here's the recipe:

Santa Fe Stir Fry

Sauté in large skillet or wok, till browned on edges:
1 Tablespoon Oil
1 Cup Bell Pepper, cut in crescents
1 Cup Onion, cut in crescents
1 Can Mushrooms (any size), drained - or equivalent fresh
(I often use frozen Peppers & Onions from the grocer's freezer)

Add and sauté briefly:
1 teaspoon minced Garlic

Then add:
3 1/2 cups cooked Rice 
2 (15 oz) cans Black Beans, drained
1 (15 oz) can Corn, drained (or equivalent frozen)
1/2 cup Salsa
1/2 packet Taco Seasoning (or 1 Tablespoon homemade Taco Seasoning)
1 teaspoon Smoked Paprika
Garlic Salt to Taste
Splashes of Water as needed for desired moisture level

Cook for a few minutes, until heated through, and serve. 

Santa Fe Stir Fry actual Photograph
- Fresh from the Wok, Ready to enjoy

Icons in Orthodox Christianity

Have you ever been curious about why Orthodox Christians use Icons in Worship?

Well, this summer, that question collided with my own curiosity about Artificial Intelligence. 

Learning about AI, and how to best use it (and how NOT to use it), has been my summer hobby this year.

Additionally, as many of you know, we recently had a family visit to Cyprus, where we visited lots of Churches and Monasteries, and I took lots of pictures.

All of this resulted in me making my very first YouTube video. 

I used Notebook LM to make a podcast from the booklet, "No Graven Image" by Fr. Jack Sparks (of Blessed Memory), then used Canva to create a slideshow video using some of our Cyprus pictures. And when I didn't know how to do something, I consulted with Gemini for technical advice. 

Icons in Orthodox Christianity 

So - here's my video

I hope you enjoy it & find it inspirational. Please forgive any flaws or technical imperfections. I'm still learning! 

Happy Viewing!

Spicy Refrigerator Pickles, No Sugar

Spicy Refrigerator Pickles, No Sugar

Do you really need a long story with a "skip to recipe" button at the top? I doubt it. Here's my new
recipe for amazing, spicy pickles that can easily be made in the fridge. No fussing, no canning! No sugar. 

Spicy Pickles

Bring brine to a boil, set aside and allow to cool slightly while you do the next steps

Brine:

1 cup white vinegar

1 cup water

4 teaspoons salt

Next Steps:

Put Spices in 1 quart jar:

1 teaspoon mustard seed (I used black - 'cause that's what I have)

1 teaspoon black peppercorns

1 teaspoon red pepper flakes (like the kind they put on pizza)

1 generous teaspoon minced garlic (I use the kind in a jar that they sell in the grocery produce section)

1 scant teaspoon turmeric

Cut Cucumbers in spears to snugly fill a 1 quart jar (this was 2 large cucumbers for me)

Poor brine (above) over to cover, (you may need to discard a little, depending on your situation)

Cool completely.

Place in fridge 24 to 48 hours

Enjoy!