Adventure Mouth!

 Ingredients 2-3 large zucchini, sliced or thick zoodled 1 tbsp salt 1 lb ground beef, or 1/2 lv ground beef and 1/2 lb Italian sausage  1.5 tsp ground black pepper 1 small green bell pepper, diced 1 onion, diced 1 cup tomato paste 16 oz tomato sauce 1/4 cup red wine 2 tbsp fresh basil, chopped 1 tbsp fresh oregano, chopped 2 egg 25-30 oz ricotta cheese 4 tbsp fresh parsley, chopped 16 oz frozen, chopped spinach, thawed and drained 1/2 lb fresh mushrooms, sliced 12+ oz shredded mozzarella 3-5 oz grated parmesan Instructions Slice zucchini lengthwise into thin slices or zoodle. Sprinkle slices with salt and set aside to drain in colander or on paper towels for a few hours, or overnight in the fridge. Preheat oven to 325 F. Grease 9" x 13" baking pan. Brown ground beef with black pepper for 5 min. Add green pepper and onion and continue cooking until fully browned. Mix in tomato sauce, paste, wine, basil, and oregano. Add a little water if too thick. Boil, then simmer for ~2

From: basicswithbabish.co/basicsepisodes/fried-rice-2-ways Ingredients 4 Tbsp neutral oil, divided 3 large eggs 2 Chinese-style cured sausages, chopped 3 scallions, finely sliced (whites and green separated) A bunch of rice, spread on a pan and dried in the fridge overnight 1 tsp granulated sugar 1 tsp kosher salt 2 tsp MSG Instructions Preheat the wok over high heat, preferably using an outdoor wok burner. Add 3 tablespoons oil and heat until the oil is just beginning to smoke.  Add the eggs and stir rapidly with a large metal ladle until the eggs are completely cooked and pebbly in texture, about 30 seconds.  Add the chopped cured sausauce and toss to combine them with the cooked egg.  Next add the sliced whites and half of the scallion greens to the wok. Once again, toss to combine. Cook the mixture for 30 seconds or until all of the ingredients are heated through. Add the rice and an additional tablespoon of oil. Toss to combine the ingredients, then using the back of the ladle, fl

Ingredients A bunch of conecuh sausage Instructions Tear the sausage into roughly 3" segments.  Tearing leaves ragged ends, which will turn crispy.  Prepare enough to cover a large plate one layer deep. Microwave the sausage for 3 minutes.  Preheat a frying pan (big enough for all the sausage to be a single layer) to medium. Cook in the frying pan for 3 minutes, turn the pieces and cook for another 3 minutes.

Ingredients 1 can stewed tomatos (I like the italian style) 1 can whole kernel corn Half (or even a whole) polish kielbasa or other large sausage 8 oz of frozen, cut okra If you can get precut okra, that's ideal.  Whole, frozen okra can also work.  Wash the crust of ice off the okra, then cut it while it's still hard.  If you let it thaw much, it becomes slippery and much harder to cut. 1 cup of five minute rice OR 1-2 cups of cauliflower rice cayenne pepper (a dash to 1 tsp) garlic (1/2 tbsp or more) oregano (a few tsp) basil (~1 tsp) salt (1 tsp to 1 tbsp) Instructions Empty cans and okra into a pot.  Begin heating. If using instant rice, add 1 cup water.  If using cauliflower rice, add it now (might want to drain the canned corn too, rather than adding its liquid). Slice sausage into pot. Add spices to taste while pot comes to a boil. Let boil a couple minutes, then remove from heat. If using instant rice and add it now and mix. Mix and let stand a

Ingredients 5 - 6 T bacon drippings 6 - 7 T flour (use rice flour for gluten free version) 2 onions, chopped 1.5 - 2 c celery, chopped 1 bell pepper, chopped 1 - 2 T minced garlic 1 T sugar 1 T black pepper 4 bay leaves 1 tsp dried thyme 4 tsp gumbo file powder 2 T vinegar (white or rice) 2 14-oz cans diced or stewed tomatoes 1 8 oz can tomato paste 1 pkg frozen cut okra 4 c water or chicken stock (can add water and boullion cubes/paste independently) 1 lb sausage (Andouille or Conecuh) (optional)  1 lb crab meat and/or small, fully-peeled shrimp (optional) 1 pint oysters (optional) (optional) hot sauce or cayenne pepper 2 T  Worcestershire  sauce Instructions Prep chopped veggies: 2 onions, 2 cups celery, 1 bell pepper, and 2 T minced garlic. Set okra out to thaw. Prep dry spices: 1 T sugar, 1 T black pepper, 4 bay leaves, 1 tsp dried thyme, 2 tsp file powder, 4 boullion cubes (if not using broth). Portion out 6-7 T rice flour into a bowl. Brown flour i