Sunday, July 26, 2009
I decided to pull out an old favourite this week for dinner - stuffed zucchini! My son Devon enjoyed it and I think you will too!
- Preheat the oven to 400F
- Cut zucchini in half, lengthwise, and trim both ends. With a teaspoon or grapefruit spoon carve otu the centre of each half and reserve the zucchini flesh in a bowl.
- Put the zucchini shells in a casserole dish and add 1/2 cup of water. Cover dish with foil and bake for 10 minutes, or until the shells are softened.
- Remove from oven and reduce heat to 350F
- Heat oil in skillet and add onion. Saute for approximately 5 minutes, or until soft. Chop reserved zucchini flesh and add to pan with garlic and tomato. Cook 5 mins.
- Take off the heat and add the rest of the ingredients. Mix well and season with salt and pepper.
- Drain water from casserole dish. Fill zucchini halves with the stuffing and bake for 15 minutes, or until the chevre is melted and slightly browned on top.
Thursday, July 9, 2009
I was the fortunate recipient of approximately 40 to 50 yellow and green tender young zucchini, which were considered 'seconds' by the grower, but perfect for me! I am embarking on canning zucchini relish and therefore, don't really mind that there are slight blemishes on the skins. After chopping for almost an hour, I have minute and uniform finely diced zucchini which I have added to onions, orange and green bell peppers. Before cooking the vegetables for relish, you have to cover with pickling salt and let them sit overnight to leech out most of the water...so more on my relish later!!!
After all this chopping, I really didn't seem to make much of a dent in the huge pile of zucchini in my sink?! So I decided to get out my trusty box grater and my bulging recipe book for this delicious dish that I haven't created since I grew zucchini in my own garden in Toronto, about 8 or 9 years ago! I hope you enjoy them as much as we do!!!
2lbs trimmed and grated zucchini
1 tsp kosher salt
1 large red onion, finely diced
1/2 cup grated Parmesan Reggiano
1/4 cup plus 2 tbsp white all-purpose flour
3 large free-range eggs
1 to 2 cloves of garlic, finely minced
pinch of nutmeg
freshly ground black pepper, to taste
- Place grated zucchini in a medium-sized bowl, and sprinkle with the kosher salt. Set aside for approximately 10 minutes to leech out the liquid. Drain by pressing zucchini against the sides of the bowl, and pouring off the liquid that pools.
- Using a fork, stir in remaining ingredients. Mix thoroughly.
- Drop heaping tbsps of the zucchini mixture onto a hot skillet lightly oiled. Flatten each spoonful into a small pancake shape.
- Fry until golden and crispy.
- Serve with sour cream mixed with finely chopped chives, or tzatziki!!
Sunday, July 5, 2009
1 cup wheat berries (also called whole wheat kernels)
2 cups vegetable broth
4 tbsps EVOO
2 tbspss lemon juice
1 tbsp whole grain Dijon mustard
1 tbsps balsamic vinegar
2 tsps dried basil
1 tsp dried dill weed
1 tsp horseradish
1 tsp salt
1 tsp black pepper
Cook wheat berries in a pressure cooker in broth for 45 minutes, or increase the broth 1/2 cup and bring to boil, then reduce and cover and cook for 2 hours or until liqiud is absorbed and berries are tender.
Cook the shelled edamame in boiling water as package instructions require.
Drain edamame and toss with wheat berries. Remove any excess liquid that is made from this process by straining both together in a collander. Mix in other vegetables.
Wisk all the ingredients for the dressing together and pour over salad. Stir to coat.
Refrigerate after salad has cooled and serve the next day.
(And you know they have to be easy for a non-baker like me to make these!!!)
1 cup flour
3/4 cup whole wheat flour
1/3 cup cocoa
1/2 tsp baking soda
1/2 tsp salt
2 - 3 cups shredded zucchini
3/4 cup granulated sugar
3/4 cup brown sugar
1/2 cup plain yogurt
1/2 cup oil
1 tsp vanilla
1/2 cup semisweet chocolate chips
- Preheat oven to 350F
- Combine flours, cocoa, baking soda and salt in a large bowl. Stir in the shredded zucchini
- In a separate bowl, mix together the egg, sugars, yogurt, oil and vanilla. Add the wet ingredients to the zucchini mixture.
- Spread evenly in a greased 9" x 13" pan (these are lighter than regular brownies and rise more like a cake so a bigger pan is necessary).
- Sprinkle the top with the chocolate chips (and you can sprinkle nuts on top too if you choose to add these)
- Bake for approximately 35 to 40 minutes, or until a toothpick inserted into the centre, comes out clean.
Friday, July 3, 2009
- In a large, shallow Dutch oven, combine rhubarb, sugar, tomatoes, vinegar, raisins, mustard seeds, ginger, garlic, salt and hot pepper sauce; bring to a boil. Reduce heat and simmer, stirring occasionally, until mixture is reduced to 4 cups. Approximately 1 1/2 to 2 hours.
- Ladle into hot 1 cup (250 mL) canning jars, leaving 1/2" headspace. Cover with prepared lids; screw on bands fingertip tight. Process in a boiling water bath for 15 mins.
- Makes 4 cups (1L)
- Enjoy on top of a baked brie, with robust cheeses or meats, or on a sandwich!