Posted tagged ‘recipe’

8-Ball Zucchini, stuffed

September 23, 2011
8-Ball Zucchini, stuffed (made by my fiance!)

 Have you ever heard of 8-Ball Zucchini? Don’t worry– I hadn’t heard of it either. Until our friend brought one over from his garden. This is what they look like before you cook them:

flickr.com/photos/krossbow/4882371688/

According to this farm website, it’s a hybrid variety of zucchini squash that’s become much more popular over the last several years; the size and shape make it ideal for stuffing. We had no idea how to cook this thing, so my fiance went to Google. He came across this Soupbelly.com recipe, and gave it a whirl.

First he  hollowed out the zucchini; then he mixed the guts, chopped tomato, chopped onion and cooked ground turkey (a replacement for bacon). He sauteed the mixture for a few minutes, removed it from the heat and added bread crumbs, cheese, salt and pepper. He spooned the stuffing into the zucchini, covered it with cheese and baked it for 40 minutes.

The result: fantastic. Such a perfect blend of flavors. I highly recommend this recipe to anyone!

Yummy banana bread

May 3, 2011

I made some last night. I didn’t have a regular bread pan so I used this square pan.

The pan worked just fine. Here’s what two of the bread slices looked like.

I got my recipe from the Food Network’s website. It’s really quite easy. You cream together sugar and butter, and then beat in two eggs. In another bowl you mash up three bananas and add milk and cinnamon. In a third bowl you mix together your dry ingredients (flour, baking powder, baking soda, and salt). You add the banana mixture to the creamed mixture, followed by the the dry ingredients. After mixing everything up, you pour the batter into a buttered pan, and bake it for an hour or so.

The recipe calls for a stick of butter, but I only had a half-stick. Surprisingly, the banana bread still tasted great. In the future, I may continue to leave out the extra half-stick of butter.

Peach Riesling sangria

April 17, 2011

Me drinking peach Riesling sangria

A few weeks ago I made sangria for the first time. I hadn’t heard back from a sangria-making friend of mine about how she makes it, so I researched recipes online. I wanted to find one that didn’t involve adding sugar, fancy alcohols, or carbonated beverages. I came across a recipe that fit all of these requirements; it also included Dole peach/mango/orange juice, one of my favorite 100-percent juices. An added benefit was it called for Riesling, a wine type I highly enjoy.

The recipe is from an Illinois wine and cheese shop’s website (it’s the third recipe on the page). The first ingredient is two bottles of Riesling (it calls for a specific Riesling, but I just picked one that was very affordable). I actually bought two 1.5-liter bottles of Riesling, as I was making the recipe for a fair amount of people. You mix the wine with frozen raspberries, orange pieces, peach pieces, lemon pieces, and some of the juice (check the recipe for quantities). You cover the drink, refrigerate it, and serve it cold.

My grocery store didn’t have peaches, so I replaced them with mangoes (but I can still call my concoction “peach Riesling sangria” because it contained peach juice). I was very happy with the outcome and would highly recommend the recipe to anyone.

Delicious roasted garlic potatoes

November 28, 2010
delicious-garlicky-potatoes

My leftover potatoes

I made delicious roasted garlic potatoes the other night. Here’s my recipe:

1. Wash and peel five potatoes.

2. Cut the potatoes into wedges.

3. Cook the potatoes in boiling water for six minutes, then drain.

4. Mix the potatoes with some chopped garlic (I used four cloves worth), oil (half a cup), salt (one tablespoon) and pepper (one teaspoon). Make sure the potatoes are coated with the other ingredients.

5. Preheat the oven to 400 degrees.

6. Divide the potatoes into two baking dishes.

7. Roast the potatoes for 35 minutes.

8. Sprinkle two tablespoons of parsley and two teaspoons of thyme on the potatoes . Turn the potatoes to coat them with the spices.

9. Roast the potatoes 20 minutes longer.

They will be golden brown and oh so tender (not to mention infused with garlic, and who doesn’t love garlic?!?).

Squash with cream, Parmesan cheese and rosemary

November 17, 2010

I know this looks kind of gross, but it was delish! I had a butternut squash to cook, and no idea how to cook it. I found a recipe online, and modified it based on what I had. Instead of adding sage I added rosemary. And I actually added the cheese to the squash, cream, salt, pepper and rosemary in the beginning, instead of waiting until the mixture had baked for 30 minutes. I had the dish in the oven for about an hour. I think I probably could have taken it out 10 minutes earlier, as the squash ended up being slightly too soft (but good!).

Yummy roasted carrots

August 31, 2010

It’s a simple recipe that is worth trying. I made them on Sunday when my sister came over for lunch. Here’s what you do:

1. Preheat the oven to 400 degrees Fahrenheit.

2. Peel as many carrots as you’d like.

3. Chop them up (I advise cutting them lengthwise, then into two-inch-long pieces).

4.  Put them into a Pyrex dish (or whatever oven-friendly dish you have).

5. Drizzle them with olive oil.

6. Add salt and pepper.

7. Roll over the carrots so they’re fully coated with oil and seasoning.

8. Put the dish in the oven.

9. Cook the carrots for 45 minutes.

10. Put the carrots in between two paper towel sheets so excess olive oil can be absorbed.

11. Serve the carrots hot.

A recipe I found online said to cook the carrots for 20-30 minutes, but I found that wasn’t enough time. I like when they are soft and have had sufficient time to absorb the olive oil, salt and pepper.

Zucchini fritters

May 10, 2010

I love fritters, especially vegetable fritters. I think that my love of fritters developed when I was a youngin attending the LaFayette Apple Festival in upstate New York. Those apple fritters were amazing!

When I was living in France I had the opportunity to try fritters made with various types of vegetables. I vividly remember a friend’s mother serving pumpkin fritters as an appetizer one Sunday lunch. Pumpkin was in season at the time, and she was all excited to serve this dish for the first time.

Recently, I craved zucchini fritters. So I made them. Here’s an easy recipe I found from the Easy French Food website:

You need:

  • 1 pound of zucchini (My two cents: feel free to substitute a vegetable of your choice)
  • 2 eggs
  • 2 cloves garlic, crushed
  • 1/2 cup flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • oil for frying

Here’s what you do:

1. Shred the zucchini with a food processor (I use a handheld shredder because I don’t have a food processor).

2. Put the zucchini in a big mixing bowl.

3. Stir in the eggs, garlic, flour, salt and pepper and mix until blended. Don’t worry if the batter looks runny– it holds together once it is cooked in hot oil.

4. Heat half an inch of oil in a skillet.

5. Drop the batter by the tablespoon into the oil.

6. Cook the batter until it’s browned– three to four minutes per side.

7. Remove from the oil with a slotted spoon and drain on a paper towl.

This makes about 20 fritters. Serve them warm if possible.

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