|
Spaghetti with Zucchini, Peppers and Cream Cheese
2008-09-19 19:34:00 Ingredients: spaghetti, salt, 200 grams diced ham, 1 yellow pepper, 1 zucchini, 3 spring onions, 100 grams cream cheese with herbs, Cook the spaghetti in boiling water with some salt. Bake in hot butter as 200 grams diced ham. Add 1 chopped yellow pepper, 1 diced zucchini and 3 chopped spring onions. Stir ...
By: Brutsellog.com
Diabetic Recipes - Zucchini-Cauliflower Toss
2008-09-14 20:32:00 Zucchini-Cauliflower Toss (Diabetic Recipes)1/2 cup water1/4 cup vinegar1 tablespoon cornstarch1 tablespoon olive or vegetable oil2 teaspoons prepared mustard1/2 teaspoon garlic salt1/4 teaspoon celery seed1/8 teaspoon freshly ground pepper2 packets Equal® or 3/4 teaspoon Equal® for Recipes3 cups cauliflower slices2 cups halved and thinly sliced zucchini1 red sweet pepper, cut in thin strips2 green onions, sliced In a small saucepan combine water, vinegar, cornstarch, oil, mustard, garlic salt, celery seed and pepper. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat; stir in Equal® sweetener. In a large bowl combine vegetables; toss with dressing. Cover and chill 2 to 24 hours or till serving time, stirring occasionally. Makes 6 servings.Nutrition Information Per Serving: Calories: 51, Protein: 2 g, Carbohydrates: 7 g, Fat: 2 g, Cholesterol: 0 mg, Sodium: 203 mg.Food Exchanges: 1 Vegetable, 1/2 Fat.Technorati TagsDiabetic Recipes Weblogs ...
Penne with Zucchini and Bacon
2008-08-28 19:50:00 Ingredients: penne, salt, 200 grams diced bacon, 1 zucchini, 1 onion, basil, oregano, pepper, 2 tomatoes, Cook the penne in boiling water with some salt. Bake in a hot frying pan 200 gram diced bacon until crisp. Scoop the diced bacon from the pan. Also remove the fat from the pan. Bake in a frying ...
By: Brutsellog.com
Savory Zucchini Bread with Roasted Red Peppers and Feta
2008-08-27 15:11:00 Rarely does a week go by when I don't see at least one thing I want to make off of the Closet Cooking blog. Kevin is an amazing cook (and photographer) and my friends and I check out his blog on the daily. The picture of the savory zucchini bread he made was so colorful and pretty-looking. Plus, anything involving the words "bread" and "feta" makes me drool a little bit. It didn't take any twisting of my arm to know I had to make this.What You'll Need:1 large zucchini, grated2 chopped roasted red peppers2 cloves grated garlic1/2 cup feta1 teaspoon oregano2 tablespoon balsamic vinegar1/4 cup olive oil2 eggs1 cup all purpose flour1/2 cup whole wheat flour1 teaspoon salt1/2 teaspoon baking soda1/2 teaspoon baking powderWell, first I had to roast red peppers, which I've never done before. But it was actually pretty simple. Just halve the peppers, take the seeds out, and put them on a baking tray like so: Preheat the oven to 450 and right when it's all heated up, put it on broil. No...
Zucchini, Melons, Tomatoes, Radishes ? The Stuff of Terrorism
2008-08-23 04:47:00 Here’s another example of asinine stupidity by the State. Interference in the efforts of two children, who were trying to sell some family garden produce: “They may start out with a little card-table and selling a couple of things, but then who is to say what else they have. Is all the produce made there, ...
Garten-Koch-Event Juli: Gurken & Zucchini - Griechische Zucchini-Frikadelle
2008-07-21 09:09:00 Das letzte Garten-Kochevent habe ich wegen späterer Ernte im Norden Deutschlands leider verpasst. Im Gegensatz zu Johannisbeeren lassen sich aber Zucchini zu vernünftigen Preisen auf Wochenmärkten erstehen. In der letzten Schrot & Korn lachten mich die griechischen Zucchini-Frikadellen an. Wir haben sie für würdig befunden, als Beitrag zum Event einzureichen. Köstliche vegetatische Frikadellen, die auch gut mit Tsatziki schmecken. Statt des im Rezept angegebenen Kefalotiri, den ich nirgends finden konnte, habe ich Pecorino verwendet. Und seit dem Besuch dieser Veranstaltung verwende ich jetzt zum Ausbacken auch Butterschmalz. ==========REZKONV-Rezept - RezkonvSuite v1.4Titel: Griechische Zucchini-FrikadellenKategorien:- VegetarischMenge: 4 Personen. Zutaten 500Gramm Kleine Zucchini Salz100Gramm Geriebe-nen Kefalotiri (oder anderer herzhafter -- Käse)150Gramm Semmelbrösel1 Ei-1Handvoll Petersilie, gehackt1Handvoll Minze, gehackt Pfeffer1 Zwiebel1Ess-l. Olivenöl ÖI ...
By: Kuechenlatein
Zucchini and Pineapple Mini Loaves
2008-07-12 05:04:00 You know, there are days when I just marvel at how much my life has been enriched by joining the world of blogging. I’m amazed at how many positive experiences this little outlet for self-expression, culinary creativity and the occasional star-struck reference to my favorite soap opera has brought my way. At the forefront, of course, is YOU–the readers and commenters. What an inspiring group of compassionate, intelligent, witty and loyal people you are! Thank you for coming back here on a regular basis; thank you for your thoughtful comments (I am, literally, thrilled every time I see one appear at the end of a blog entry–and they keep me coming back here, too); and thank you for your feedback and knowledgeable advice (I’m so excited to start cooking from my recently-acquired cookbooks, courtesy of your suggestions–yay Crescent Dragonwagon!). Truly, a blog is a sorry, desolate place without its readers. Along the way, I’ve also disco...
Green Diva?s Guide to Delicious Living: Yummy Zucchini Bread
2008-04-28 00:30:00 Like this post? Subscribe to our RSS feed and stay up to date. Okay, if we are eating seasonally. it is a little early for zucchini, but this wonderful and easy recipe from Judy Sockwell in...
By: Green Options
[Der Erfolg gibt Recht] Schupfnudelauflauf mit Schinken und Zucchini
2008-04-25 00:00:00 Schupfnudeln (sie heißen auch Kartoffelnudeln) sind eine süddeutsche Spezialität. Sozusagen die deutsche Antwort auf Gnocchi. Oder gab es Schupfnudeln früher? Keine Ahnung. Schupfnudeln haben jedenfalls eine Menge lustige Namen, je...
By: BlogNews
Chinese Beef with Zucchini
2008-04-16 23:42:00 3 tablespoons peanut oil 2 tablespoons cooking wine 1/2 teaspoon salt 1/2 teaspoon sugar 1 1/2 Tablespoons soy sauce 4 green onions, sliced 2 tablespoons ginger, diced 1/2 lb. lean beef steak, cut into thin strips 3 medium zucchini, cut into 1/2 inch-strips Fry onions and ginger quickly in peanut oil. Add beef and cook 3-4 minutes. In separate bowl mix wine, salt, sugar, ...SHARETHIS.addEntry({ title: "Chinese Beef with Zucchini", url: "http://cheftomcooks.com/2008/0-4/16/chinese-beef-with-zucchini-/" });
By: Chef Tom Cooks
Zucchini Risotto
2008-04-11 16:42:00 So after the devilfish incident I wanted to cook something for lunch. Brrrr, I still shake if I think of that fish. I found zucchinis so I cooked a risotto. I used arborio, however I like vialone nano a lot more. Just to have some more colour I added one carrot. Anyway I think I messed this risotto a bit up, which does not wonder me after the devilfish disaster.Ingredients:2 young zucchinis1 carrot1 shallot5 tablespoon olive oil250 g risotto rice 200 ml white wine 500 ml bouillon50 g freshly grated parmesan50 g buttersalt, pepperPeel carrot and cut in small cubes, cut zucchini.Heat olive oil, add chopped shallot and rice. Mix until rice is well covered with oil.In a separate large saucepan bring the bouillon to simmer and add asparagus water to it, and keep it hot.Add wine, increase heat to medium, and stir constantly. When the wine has been absorbed, add a little of the hot bouillon.Add salt and pepper.Once the stock is absorbed, add a little more; repeat this process, stirring c...
By: Almond Corner
Teacake Spring Mini Teacakes, Chocolate, Lemon, Pistachio, Zucchini Spice,
2008-04-10 10:45:00 Mrs. Beasley's Spring Teacakes, 8 Mini Cakes One bite and they'll know why our moist, flavorful a favorite from coast to coast. Special spring collection of individually wrapped Teacakes arrives in a festive planter, complete with a packet of seeds. Includes eight Mini-Teacakes two Chocolate, two Lemon, two Pistachio, one Zucchini Spice and one Pumpkin. - Buy
Rezept: Reisnudeln mit Möhren und Zucchini
2008-04-03 18:32:00 Mal wieder ein “eigen” Rezept aus unserer Hexenküche, eine leckere Gemüsepfanne mit Reisnudeln. Die Zutaten für 2 Personen : 125 Gramm Reisnudeln 1 Zucchini 2 Möhren 3 Lauchzwiebeln Sojasauce Currypulver Salz, Pfeffer Gemüsebrühe 1 Paprika Die Zubereitung : Zucchini in dünne Scheiben schneiden, Möhren putzen auch in Scheiben, Paprika in kleine Stücke und die Lauchzwiebeln in kleine Ringe schnibbeln. Etwas Öl in einer beschichteten Pfanne erhitzen, das Gemüse bis auf die Lauchzwiebeln rein, kurz anbraten dann das ganze mit Sojasauce und Gemüsebrühe befüllen (nicht zu viel, kommt ganz drauf an wie viel Sauce man möchte, wir essen gerne mit Stäbchen daher wenig Sauce). Das ganze nun köcheln lassen mit das Gemüse durch ist. In der Zwischenzeit die Reisnudeln in einen Topf mit kochendem Wasser und für 3 Minuten kochen. Nudeln in ein Sieb abschütten und gut mit kalten Wasser...
By: Dicke Deutsche
Easy Zucchini Garlic Sabji
2008-03-03 23:23:00 Dear Husband’s perpetual complaint is that the vegetables here in the United States, especially Zucchini have a sweetish taste to them and accents even more when cooked. He complains that it tends to ruin the taste of the dish and tends to steer clear from that vegetable. I on the other hand love it; and also being the sweet toothed person can never understand what the plight is all about. I eat hot and spicy food too, but also like the sweetish taste the vegetables have to offer when cooked. “Oh no, look what happened, I mistook Zucchini for a cucumber and bought it again” I said. “Yeah right, you need to come up with a better story than that” he said Wonder why he doesn’t buy my cucumber theory anymore! J Speaking of which, the food blogosphere has been raining cats and dogs with awards and I am thankful to Vanamala of My Kitchen World and Seema of My Randap for passing this award to me.  “Nice Matters Award is for those bloggers who are nice people; g...
By: RedChillies
Who Else Wants An Easy Parmesan Zucchini Bread Recipe?
2008-03-02 00:00:00 Who Else Wants An Easy Parmesan Zucchini Bread Recipe? Many people like to have their zucchini cooked and mixed with other vegetables. Some people also love zucchini bread among other zucchini recipes. But have you ever tried Parmesan zucchini bread? Many people actually grow their own zucchini and that is recommended for the best, fresh zucchini. However, ...
BlackJack Zucchini Update
2008-02-18 22:42:00 Well I thought it is time to give you all an update on how the latest BlackJack Zucchini’s are progressing. As many of you would recall this plant is my nemesis and I at one stage swore not to grow any more. Needless to say I buckled and bought some hardy looking seedlings ...
Rezept: Kuchen mit Apfel, Zucchini und Möhren (LowFat 30)
2008-02-18 17:31:00 Ein sehr leckeres Rezept mit welchem ihr bestimmt auch Gemüsemuffel zu etwas mehr gesundem bewegen könnt. Die Zutaten: 500 Gramm Äpfel (in kleine Stücke schneiden) 200 Gramm Möhren (geraspelt) 200 Gramm Zucchini (auch geraspelt) 3 Eier 100 Gramm Dinkelmehl 100 gemahlene Haselnüsse 100 Gramm Speisestärke 1 Pck. Backpulver 100 Gramm Zucker etwas Salz Die Zubereitung : Die Eier mit dem Zucker und etwas Salz schaumig schlagen, die Zucchini, Möhren, Nüsse und Äpfel unterrühren. Mehl mit Backpulver und der Speisestärke mischen und das ganze unter die Ei-Gemüse-Masse heben. Jetzt den Teig in eine gefettete Kastenform geben und für ca. 1 Stunde bei 170 Grad Umluft backen. Die Nährwerte : Der komplette Kuchen kommt auf 2300 Kalorien, nicht ganz “Light” aber dafür lecker und Gesund! [Ratings] Gerne dĂĽrfen Sie unsere Artikel verlinken !
By: Dicke Deutsche
Wraps with Chicken, Zucchini and Red Pepper
2008-02-17 19:32:00 Bake in hot oil 1 chopped onion with 1 finely chopped garlic clove until the onion is soft. Add 1 teaspoon sambal and 2 sliced chicken breast. Stir fry until the chicken breast is golden brown. Add 1 diced red pepper and 1 diced zucchini. Stir fry until the vegetables are tender. Season it with ... SHARETHIS.addEntry( { title: "Wraps with Chicken, Zucchini and Red Pepper", url: "http://www.brutsellog.nl/eng/2-008/02/17/wraps-with-chicken-zu-cchini-and-red-pepper/" } );
By: Brutsellog.com
Boursin Stuffed Chicken Breasts With Raspberry Sauce and Zucchini Rice Patt
2008-02-11 11:54:00 The stuffed chicken recipe is a recipe I got from a recipezaar member and it was absolutely delicious. It made for a lovely presented plate, and got rave views by all. If you would like to see more photo's or read more reviews of this recipe click here.The second recipe the rice and zucchini patties, are one of my recipes. They are very good and easy to throw together, just make sure the pan is heated quite hot before adding as if it is too cool, it makes it harder to handle them and when it comes to flipping they will tend to want to break up.IngredientsStuffed Chicken4 Boneless skinless chicken breast halves (pounded flat to 1/4-inch thickness with a mallet)1 (4 ounce) Package boursin cheese, with herbs, cut into 4 chunks1/2 Cup walnuts, very finely chopped (approximately)4 Leaves fresh spinach (or several leaves of baby spinach)1/2 Teaspoon salt, to taste1/2 Teaspoon pepper, to tasteRasberry Sauce1/2 Cup dry white wine1/4 Cup red wine vinegar and oil salad dressing (homemade o...
By: The Best Recipes
Zucchini People
2008-02-05 20:35:00 Okay super weird dreams last night. I’ve been in Los Angeles over the weekend but I’m home now. In my dream I was at the beach… and we were swimming around. The layout of the beach was gorgeous and at low tide you could almost walk to another island of sand. But it ...
Thai Green Curry Chicken with Zucchini
2008-01-27 18:10:00 I love making Thai Green Curry paste, since it uses my two favorite herbs - Cilantro and Basil. Typically you should be using Holy basil also called Tulsi, but those leaves are much harder to come by, so I end up doing this with a very practical version usually readily available ingredient such as sweet basil and ginger instead of galangal. The results are quite acceptable. It makes for a quick and flavorful curry.Green Curry PasteIngredients1/3 cup fish sauce1 lump size palm sugar10 green chillies2 tbsp freshly ground coriander1 2-inch piece ginger or galangal2 cloves garlic1 cup chopped cilantro- leaves and stems1 cup chopped basil2-3 kafir lime leaves or 1 tsp grated lime zestMethod of Preparation1. Dissolve the palm sugar in the fish sauce. This takes a little bit of time, so I actually do this first and then prep and chop the remaining ingredients.2. Add all the remaining ingredients into a food processor.3. Add in the fish sauce with sugar and process till smooth.Green chicken...
[Rezeptesammlung mit Rezepten für jede Gelegenheit] Zucchini- Auflauf mit M
2008-01-27 00:00:00 Zutaten: 200 g Makkaroni, 600 g Zucchini, 400 g Tomaten, 3 Zwiebeln, 4 EL Olivenouml;l, 150 g gerieb. Emmentaler, 1 EL feingehackte Krauml;uter (Basilikum, Rosmarin), Salz, Pfeffer, 2 Eier, 100 g Sahne, 1 EL gehackte Petersil...
By: BlogNews
Main Course Recipes : Norwegian salmon fillets with zucchini, pine nuts and
2008-01-26 13:36:00 Serves 2. Can be doubled For the salmon2 pieces of wild Norwegian salmon (approx 6-8 oz each).Butter sprayItalian grinder spices or Italian spice mix1 tsp butter For the veggies 3 small zucchini washed and cut into finger-sized pieces1 Tbl of olive oil4 Tbl of pine nuts, toasted. (See note below)1 16 oz can of organic tomatoes with garlic and onionsTwo handfuls of organic baby spinach, cleanedCayenne optionalNote: To toast pine nuts you just need a clean, dry sauté pan. Put the pine nuts in and turn your burner on medium high. Toast the nuts in the pan by swishing them around once in awhile until they are slightly browned and fragrant. This does not take long. Just a minute or two. Remove them from the pan and let them cool.Preheat your oven to 400 degrees. To cook the salmon: You'll need an ovenproof sauté pan. (Cast iron works well). Spray the pan with butter spray. Spray the pink side of the salmon too. Sprinkle on the spice mixture to your taste. If you are using the Italian ...
By: Cooking is Easy
How To Make Zucchini Bread
2008-01-19 00:00:00 This easy Zucchini Bread Recipe is quite tasty and quick to prepare with simple ingredients that you probably already have on hand with the exception of the zucchini. You can have a slice with a cup of your favorite morning coffee or tea… or wrap a loaf in some food-safe cellophane to give as a gift. Here are the ingredients for your ...
By: Easy Recipe
Chocolate Zucchini Cake Creates National Zucchini Shortage
2008-01-11 18:37:00 Chocolate Zucchini Cake Creates National Zucchini ShortageBy Tom Donaldson There are whatever garden seedlike that are fruitful as marrow squash. Around my conception of the northeast, first in mid season dirt frost, marrow mash is the sort digit garden commodity. People actually plead you to verify whatever soured their hands. You crapper t yield your automobile ...
By: health food tip
Blackjack Zucchini
2008-01-03 11:30:00 Blackjack Zucchini is a high yielding variety. It produces the typical long dark green fruit with juicy and white flesh. It is probably the most commonly grown variety of zucchini given its hardiness. Despite that, my previous attempts have failed miserably. My previous seedlings have all looked dodgy when purchased, and ...
Why Eat Quinoa?
2007-12-03 13:38:00 Pronounced (keen-wah), David Zinczenko, author of The Abs Diet Ultimate Nutrition Handbook, lists quinoa--a grain, as #7 on his ranking of the 100 Best Foods Ever. (The top ten: Berries, Eggs, Yogurt, Black Beans, Kiwifruit, Almonds, Quinoa, Salmon, Oats, Spinach/Kale, Mango, Tomatoes.) Although still relatively unknown or unused in the majority of the world, with the exception of health food enthusiasts, quinoa has been prolifically grown throughout the mountains of South America since 3,000 B.C. Growing easily at higher altitudes and in cold dry climates, the grain assisted in the development of great cultures. The Incas considered it to be the bread of life.Quinoa is a single species of the Chenopodium genus--it's not in the grass family like wheat or barley. A perennial, salt-tolerant plant, growing from 1.5--6 feet tall, it bears red, black, or white small flat seeds known as quinoa. The seed itself is high in polyunsaturated...
By: BasilandSpice
Chicken Breast with Zucchini and Almonds
2007-11-22 19:15:00 Make a marinade of 2 tablespoons corn flour, 2 tablespoons brown sugar, 6 tablespoons sweet soy sauce, salt and pepper. Marinate 1 sliced chicken breast for at least an hour. Fry in hot oil 65 grams almond flakes until slightly brown, then get it out the pan and fry the remaining oil in the ... SHARETHIS.addEntry({ title: "Chicken Breast with Zucchini and Almonds", url: "http://www.brutsellog.nl/eng/2-007/11/22/chicken-breast-with-z-ucchini-and-almonds/" });
By: Brutsellog.com
Recipe: Zesty Satay Potato & Zucchini Curry
2007-11-18 22:43:00 This spicy little number is quite filling and delicious! The lime in this dish really brings out the flavour. Inspired by the BBC Food Vegetarian Summer magazine which came in at my local newsagent, I played with their Potato & Peanut Curry. The BBC Food group also put out a yearly Christmas magazine for ...
By: melbedggood.com
Zucchini Fritters
2007-11-10 21:01:00 Happy Weekend!!!Another busy one for us here! We took the girls to ice skating this morning...for the first time since we started taking them there I was warm!!! You may need to be reminded that we live in SW Florida and it is usually hot here. When we go to the ice rink in the morning we dress warm but we know that we always have a ton of errands to do after so I usually just wear a long sleeve top, jeans, a down vest and...Flip Flops! No wonder I have been cold. The ice rink is made of frozen water and they need to keep it like that so the air is real cold!!! Yesterday I went and bought myself a pair of wool lined slipper type things. But I was warm for the first time there ever!!!Anyway this afternoon we are going to a party that we have been looking forward to for a long time. We are going to a 90th Birthday Party for 2 of our friends. She turned 50 and he turned 40 so they decided to combine it into one huge bash! Cool idea huh? They are having it in their beautiful home and it...
Weekend Grub: Zucchini Bread
2007-10-27 16:30:00 My Weekend Grub contribution isn’t particularly healthy for you, but it’s oh-so-good and uses one of those prolific garden ingredients that take over your yard anyway:...
By: Green Options
The Minimalist's Zucchini Pear Soup
2007-10-24 18:00:00 This is another one that I made a few weeks ago but never got around to posting. Those of you who are regular New York Times readers might know that Mark Bittman aka The Minimalist writes a weekly column in the Wednesday Dining section. He usually takes seasonal ingredients and makes a simple dish with them, hence his title of The Minimalist. A few weeks ago, he provided us with a recipe for Zucchini Pear Soup. I made the soup that night, but I threw in a few modifications. So while I can’t take credit for the recipe or even the idea to put these two ingredients together, I can take credit for sneaking in some wine and for cutting down the prep time by grating the ingredients rather than chopping them. I was amazed by how well the zucchini and pear flavors went together; the combination of the two perfectly captures those late summer/early fall days, so many of which we’ve been having recently (despite the fact that it is late October). Zucchini Pea...
Zucchini Granola Cookies
2007-10-21 02:15:00 Zucchini Granola Cookies 3/4 cup butter or margarine (softened) 1 1/2 cups brown sugar 1 egg 1 teaspoon vanilla grated rind of 1 orange 3 cups grated, unpeeled zucchini 3 to 3 1/2 cups flour 1 teaspoon baking soda 1 cup butterscotch or chocolate chips 3 cups granola cereal In a large bowl, mix together the butter and sugar. Mix in the egg, vanilla, orange rind, and zucchini. Add in the flour and baking soda. Mix in the granola cereal. Then mix in the butterscotch or chocolate chips. Grease a cookie sheet and put teaspoonfuls of the dough onto the sheet. Bake in a 350 degree oven for 12 to 15 minutes.
Chocolate Zucchini Bread
2007-10-21 02:15:00 Chocolate Zucchini Bread 1 cup brown sugar 1 cup sugar 1/2 cup margarine 1/2 cup oil 3 eggs 1 teaspoon vanilla 3/4 cup buttermilk 3 cups flour 1 teaspoon cinnamon 1/2 teaspoon salt 2 1/4 teaspoons baking soda 5 tablespoons cocoa 2 1/2 cups grated zucchini 1/2 cup milk chocolate chips 1/2 cup raisins 1/2 cup chopped nuts (optional) In a large bowl, mix the sugars, oil, and margarine together. Add the egg into the mixture one at a time. Mix in the buttermilk and vanilla. In a small bowl, sift together the flour, cinnamon, salt, baking soda, and cocoa. Add in the zucchini and dry mixture by alternating. Add in the chocolate chips, raisins, and nuts. Grease a 9×13-inch pan and pour the batter into it. Bake in a 350 degree oven for 1 hour.
Recipe: Trish?s Zucchini Shrimp Quesadillas (Thai-style)
2007-10-15 21:27:00 I created this quesadilla last night by changing around a plain old zucchini quesadilla recipe that I’ve used before. I think the addition of shrimp, and the few other additions, make it the best quesadilla I’ve ever made. I called them Thai-style because of the addition of basil, combined with cilantro. Reminds ...
By: Tiny Grass
Couscous-Stuffed Globe Zucchini
2007-10-12 04:05:00 I bought some globe zucchini at the market a while back and completely forgot about them due to my lack of cooking for a while after the aforementioned cocktail party and other events on the weekends. Thankfully, zucchini last a loooong time in the fridge. But they don’t last forever, and so I had to do something with them this week. Over the past month or so, I’ve seen a bunch of recipes for stuffed zucchini, but none of them appealed to me – either the flavors were just not up my alley or they used merguez or some other sort of sausage (definitely NOT up my alley). I decided to stop looking for inspiration elsewhere and be original by modifying and re-purposing my own recipe for a Mediterranean couscous salad that I normally utilize as a light summer lunch. The result is a wonderful late summer/early fall supper that not only tastes marvelous, but also looks very impressive on the dinner plate. (And yes, I know it’s almost mid-October and therefore not late...
Zucchini Basil Muffins
2007-10-02 13:13:00 I think I can finally start posting the backlog of recipes that I tried out this summer. I finally got all the little bugs out of this new website, or so I hope. Anyway, this zucchini and basil muffin was a pleasant surprise, using two ingredients from our garden in a new way.
Cheddar Zucchini Saute
2007-09-28 18:53:00 This recipe is one of my favorites when I’m looking for a quick fresh side dish. 1 1/2 cups chopped zucchini 1/4 cup chopped onion 1 teaspoon fresh basil, minced 1/8 teaspoon garlic powder 1 tablespoon butter 1/3 cup chopped tomato 1/4 cup shredded cheddar cheese In a skillet, saute the zucchini, onion, garlic powder and basil in butter for about 5 minutes. ...
By: Chef Tom Cooks
Yellow Zucchini and Taleggio Risotto
2007-09-27 22:39:00 Today is another one of those days on which I feel completely uninspired to write. Between after-hours meetings for work and planning an amazing cocktail party, I’ve been really busy and haven’t cooked that much this week. I made this risotto a couple of weeks ago because I had a good-sized chunk of taleggio left over from my pizza and I also had yellow zucchini in my fridge (I always have
Yellow Zucchini and Taleggio Risotto
2007-09-27 22:39:00 Today is another one of those days on which I feel completely uninspired to write. Between after-hours meetings for work and planning an amazing cocktail party, I’ve been really busy and haven’t cooked that much this week. I made this risotto a couple of weeks ago because I had a good-sized chunk of taleggio left over from my pizza and I also had yellow zucchini in my fridge (I always have zucchini in my fridge in the summer). This was also an uninspired dinner; I didn’t have the energy to come up with anything innovative so I just stole the flavors from the aforementioned pizza and turned it into risotto. Is it meta if I steal my own recipes? Yellow Zucchini and Taleggio Risotto(serves 2-4, depending on the course) 2 cups vegetable stock + 1 cup water ¼ cup finely chopped white onion (about ½ of a small onion)2 tablespoons olive oil 2 small yellow zucchini, sliced into half moons between 1/8" and 1/4" thick (about 1 heaping cupful) 1 cup Arborio ...
Zucchini Relish
2007-09-20 17:17:00 10 cups chopped unpeeled zucchini (about 7 medium) 4 cups chopped onion (about 4 large) 1 large sweet red pepper, chopped 1 can (4 ounces) chopped green chilies 3 tablespoons canning salt 3 1/2 cups sugar 3 cups vinegar 1 tablespoon ground turmeric 4 teaspoons celery seed 1 teaspoon pepper 1/2 teaspoon ground nutmeg In a large container, combine zucchini, onion, pepper, chilies and salt; stir well. ...
Dal and Zucchini Koftas
2007-09-19 05:22:00 This recipe is a variation of the lau or bottle gourd koftas that my mother-in-law makes. It is a classic illustration of pure unudulterated simple Indian vegetarian cooking. She usually cooks without garlic and onion, over time I have learnt the subtle uses of asafetida which is often used in such recipes in lieu of the onion.In this recipe, I use moong flour and grated zucchini for the koftas, the ginger tomato gravy is very true to the original recipe. A perfect dish for the somewhat cooler weather.Dal and Zucchini KoftasServes 6-8IngredientsFor the koftas4 zuchinis grated1 tsp salt1/2 tsp turmeric1.5 cups moong flour1 tsp chilli powder1 tsp cumin-coriander powder1 tsp salt1/3 cup chopped cilantro leaves2-3 green chillies mincedOil for fryingFor the gravy2 tbsp oil2 tsp grated ginger1 tsp cumin-coriander powder1/2 tsp turmeric1/8 tsp asafetidaSalt to taste6 tomatoes blanced and chopped finely1/2 cup yogurt1 tsp garam masala1/2 cup finely chopped coriander leavesMethod of Preparat...
Tomatoes Shrimp and Zucchini over Fettuccini
2007-09-18 03:08:00 This is a repost of a recipe I lost in the “big crash”. 1 tbsp olive oil Small sweet onion chopped 4-5 cloves of garlic chopped Salt & pepper Small zucchini chopped Can of diced tomatoes not drained Dried or fresh parsley and basil ½ pound cooked frozen shrimp (cleaned and tails removed) 10 oz Fettuccini cooked according to package (I used Fiber Gourmet Light Pasta) In a
Zucchini Blossom and Taleggio Pizza
2007-09-14 17:17:00 Summer is winding down and that means saying goodbye to, amongst other things, my pseudo-garden. My zucchini plant hasn’t given me any flowers in the past week, and I think that zucchini blossoms will shortly be gone from stands at the market. I came up with this recipe one afternoon a few weeks ago when I was trying to figure out what to do with all the blossoms my zucchini plant was sending my way. I had already stuffed and fried some of them, but I didn’t know what to do with the rest. I had seen recipes for fritattas and tacos, but none of them appealed to me or seemed as if the blossoms would even be discernible amongst all the other bold flavors in the recipe. I have also recently become obsessed with making pizza after my recent purchases of a pizza stone (at the Ohio State Fair, of all places) and a peel, which I learned is essential when you bake pizza on a stone – try pulling a pizza out of an oven that is 500° F and a stone that is even hotter with jus...
Zucchini Blossom and Taleggio Pizza
2007-09-14 17:17:00 Summer is winding down and that means saying goodbye to, amongst other things, my pseudo-garden. My zucchini plant hasn’t given me any flowers in the past week, and I think that zucchini blossoms will shortly be gone from stands at the market. I came up with this recipe one afternoon a few weeks ago when I was trying to figure out what to do with all the blossoms my zucchini plant was sending my way. I had already stuffed and fried some of them, but I didn’t know what to do with the rest. I had seen recipes for fritattas and tacos, but none of them appealed to me or seemed as if the blossoms would even be discernible amongst all the other bold flavors in the recipe. I have also recently become obsessed with making pizza after my recent purchases of a pizza stone (at the Ohio State Fair, of all places) and a peel, which I learned is essential when you bake pizza on a stone – try pulling a pizza out of an oven that is 500° F and a stone that is even hotter with jus...
Recipe: Zucchini Cake ? a proud family tradition?
2007-09-14 13:27:00 Apparently I am not the only Leftover Queen in my family. This much has been clear from the day I sat down and thought about where my food inspiration comes from. I was taught by a whole generation of Leftover Queens. In reality my love of leftovers comes from the resourcefulness of the older generation of my family ? people who lived during The Great Depression and know what it is to get creative with what you have. These people were also Italian immigrants or children of Italian immigrants and therefore had the tenacity to make delicious creations from the bare bones. Everyone in my family of my grandparent?s generation had a garden. The garden was a place of great pride, a place where one could go and see the fruits of their labor, quite literally. It was the place where provided for and fed your family. It was a way of bringing a part of the Old Country to America with them, a little bit of security. One of the pictures that held a special place at the forefront of my grandmot...
Baked Eggplant Zucchini Spaghetti
2007-09-07 05:24:00 My little boy has been teething, which has ruined his appetite. I have been trying to get him to eat by making his favorite things. Tonight, I concocted this casserole because he will normally eat anything as long as it includes tomato sauce and cheese. That is my secret to get Jude ...
Stuffed Zucchini Blossoms
2007-09-03 23:38:00 Almost two months ago, I bought quite a few (read: 12) vegetable plants at the farmer’s market on a complete whim. They were really cheap and I had to have them because I decided that I needed a summer project. I know, I’m kind of impulsive. They were supposed to be planted in the ground like a proper garden, but, for a variety of reasons, they ended up in pots on my balcony. Surprisingly, they are thriving – probably because it has been so incredibly hot in Baltimore this summer. Amongst them is one zucchini plant. No one ever informed me that I needed more than one plant in order have a mix of males and females and therefore ensure pollination of the females. It turns out that I have a male. Since he won’t be giving me any zucchini, I have to put him to good use by using the flowers in the kitchen. Zucchini blossoms have a delicate flavor that I would call something like mild young zucchini crossed with saffron (not surprising), and they go great with mild, s...
Zucchini Cream Soup
2007-09-03 20:29:00 I know it is not winter yet, but there has been such a cold weather in Sweden that in the evenings, there is no better idea than slurping a cup of hot soup. My absolute favorite soups are those thick pureed ones. Therefore, when Tami of Running with tweezers announced her Super Soup Challenge Rematch, I couldn't resist...The following soup is one of my absolute favorites, particularly for its creaminess. The original recipe calls for a combo of zucchini and carrots, but I have used different “creamy” veggies, such as parsley, broccoli, potatoes or cauliflower. Great as a soup together with fried breadcrumbs, or as a dip for crackers or kuftas:(This beautiful spoon I got from my Russian friend Natascha, while we still lived in China...)ZUCCHINI CREAM SOUPspice ladder: **prep time: 30 minutesmakes: 4 bowls2 onions3 tbsp olive oil3 zucchinis2 carrotsvegetable brothsalt and pepper1 tbsp curry powderhandful of parsleyChop the vegetables, onions finely and zucchini and carrot roughly...
Gnocchi di ricotta con pesto di zucchini
2007-09-01 10:40:00 Gnocchi from fresh Ziegenmilch Ricotta, serves at a Zucchini Baumnuss Basilikum Pesto. A speciality from the Ristorante aluminium Fornello there Ricci in Cegli Messapica, proximity of Brindisi. I was not ever there, the prescription originate from my heap of chip, strongly yellowed, low-cut of an old NZZ on Sunday. The art consists of solidifying the Ricotta without flour and egg additive to compact balls which do not fall apart when cooking. Ziegenricotta is more difficult in the city to find than Trüffel, who found him, with this court for it few disks a Sommertrüffel is also recompenced. The Sommertrüffel smelled again once very well, the taste reminded me again once,
By: el-blog.com
|
|
 |
|
 |
