...day! Zena and Doris were on their best behavior never once trying to get out of the jail yard. Human gave us lots of romaine lettuce ends, carrot scraps, bread and a good sized chunk of home grown zucchini. The rainmaker water went on and off all day scaring away the predator doves, Human worked around the yard for a while and Dog did a bit of sunbathing under the Aleppo pine. Later in the afternoon...
...only occurred to us because our CSA newsletter said, "Hey, now you have all of the ingredients needed to make ratatouille!" We do? Yay! You don't need much; the primary ingredients are eggplant, zucchini, tomatoes and onions. The eggplant and zucchini get roasted first, then added to cooked tomatoes and onion in a pot. Add a few spices and voilà! Cooked eggplant admittedly doesn't look very appealing...
I've no earthly idea where I got this recipe, but it was probably from a "recipes with zucchini" google search. 1. In a medium saucepan, cook over medium heat: 1 teaspoon olive oil 1/4 red pepper, chopped 1/4 zucchini, sliced 1/4 eggplant, cubed 1/4 onion, diced (If you're using a small saucepan like mine, covering helps heat veggies more thoroughly.) 2. After about fifteen minutes, add ...
...green beans) 1 cup stewed tomatoes 1/8 cup water 1/4 cup shredded carrots 3. Add a little salt and pepper and bring to a boil. Reduce heat slightly and simmer ten minutes. 4. Stir in: 1/4 zucchini, sliced thin (I added more because I love the stuff) 1/4 cup frozen corn 1/8 cup salsa a few shakes chili powder 5. Reduce heat and simmer five minutes or until all the veggies are tender...
Zucchini Soup submitted by John04 at ifood.tv Zucchini Soup Classic Mexican soup, a combination of wonderful ingredients like zucchini, onion. A healthy appetizer, the soup is truly refreshing. Enjoy a wonderful culinary adventure that is sure to have a delicious ending. Prep Time - 10 min, Cooking Time - 25 min, 3 servings. 5 zucchini 1 large onion 1/4 c. butter 1 can cream...
... Food Safari . It looked so easy, and so similar to something I'd cooked before, but better, with little additions I would never have thought of. Ingredients Vegetables - swede, parsnip, carrot, zucchini and pumpkin (Not personally being a big fan of swedes or parsnips, I'd probably replace them with potatoes and yellow squash or maybe chickpeas). 4 cups rich homemade stock (or purchased in...
Found this at 101cookbooks.com and it sounds very interesting! Remember that this is a ricotta base and not a cream cheese base - it will act differently than you may be used to in a cheesecake. Zucchini Ricotta Cheesecake To shred the zucchini use a box grater - most micro planes are too fine, you want shredded zucchini, not mush. Feel free to play around with the "add-in" ingredients - for...
... Can you believe I filled 8 square feet of space and still have a few pounds to go?
I still have a bushel of apples to either freeze or dry, as well as more summer squash. Thank goodness I love zucchini (I made relish with the last batch.) I also roasted a chicken and made an apple pie from scratch today. My pie crust was a little chewy (hey I am a bread maker, it feels weird not to work my dough...
...soil? WHO FUCKING CARES. The cafeteria food has frustrated me beyond belief lately. Today, it consisted of a red pepper outside of a green pepper outside of a yellow pepper outside of eggplant with zucchini on top. However, it was all cooked very, very poorly, and was just mush and tasted like my grandmother. It bothers my stomach and I actually had to skip an important class becuase of it. I'm getting...
...color again as well, though that will probably wait until after the trip with mum-in-law. I don't need to freak them out too much, hehe. In a totally unrelated side note, there is an abundance of zucchini and tomatoes in my garden. I am pretty much getting tired of eating them. I think I have cooked and prepared them 50 different ways. At least we are getting healthy doses of veggies.
