I picked up some zucchini and was wondering what I can make with it that doesnt constitute anything going into the oven, then remembered I had about a cup of red quinoa in my pantry, then I was thinking I can make mix both together and have a great salad, BORING!, so I searched the...Read More read more »
Meatless Mondays are starting to become my favourite night of the week. Ever since I went to the innovative veggie-centric restaurant, Vedge in Philadelphia (which just happens to be completely vegan and vegetarian, too), I have been completely enamoured by vegetable cookery.
And yes, I do prefer to use those terms instead of vegetarian simply because I find it far more inclusive. Vegetarian often implies a certain lifestyle to people that many carnivores see as too boring, too prudent, or to... read more »
With Middle Eastern quickly becoming the hot new trend in dining, I couldn’t help but want to whip up a healthy Middle Eastern inspired salad at home.This recipe was inspired by a shaved summer zucchini salad I had at Taste of Toronto by Robbie Hojilla of Hudson Kitchen. I was so in love with its simplicity and flavour that I had to whip something up similar at home.
You can find sumac, a very popular Middle Eastern spice with a lemony tangy flavour, at any Middle Eastern grocery store or in some ... read more »
INGREDIENTSpuff pastry250 g ricotta2 eggs3 tablespoons of parmigiano cheese10 leaves of basil7-8 zucchini florwersExtra Virgin oilSaltPREPARATIONMix ricotta, eggs, parmesa cheese, basil until you obtain a smooth cream.Roll out the pastry in a round pan with low sides. Puncture the bottom of the dough, pour the prepared mixture, fold inwards the edges of dough and bake in the lower part of the oven preheated to 200° for 15 minutes.Clean the zucchini flowers, gently open them and remove the pistil. Divide ... read more »
INGREDIENTS4 zucchini200 g flour2 eggs50g butter2 tablespoons of extra virgin oilhalf glass of water or milk1 tablespoon of parmesan cheesea sprig of parsleya few basil leavesPREPARATIONThinly slice the zucchini, salt to taste and leave to rest for30 minutes. In the meanwhile in a medium bowlbeat eggs, flour, melted butter, water and a bit of salt to make a smooth batter. Mix well, then add the zucchini. Grease and flour a baking pan and pour in the mixture. Bake at 180 degrees for about an hour. This ap... read more »
Vegetables in brownies!? Am I crazy?! No.. Im not. These were so yummy. Better than the sweet potato brownie recipe. I found this recipe here. From the yummylife.com for Dark Chocolate Zucchini Brownies and was inspired. The ones I made are not dark chocolate and are not frosted and I turned it in to dairy free but they are SO delicious.
If you look on her ingredients list, this is what I substituted for what:
*Instead of yogurt, I just blended the zucchini with 1/4 cup melted Earth Balance and 1/4- ... read more »
Cererea lui iubi al meu pentru masa de astazi a fostcarnita cu ceva crusta asa cam-am mobilizat si am executat cu mare drag comanda primita pentru masa de pranz.Ceea ce am facut aici este un pranz usor,care are si ceva culoare dar si gust si pe care va recomand sa il incercati Am folosit... Continue reading read more »
Pentru ca saptamana trecuta am incercat prima data aceasta varianta de chec aperitiv si ne-a placut foarte mult,am revenit cu o noua reteta,pe acelasi principiu,insa cu ingrediente usor diferite. Am folosit: 2 buc zucchini 1 morcov 150 gr somon fume 2 catei de usturoi curry,ienibahar,chimen macinat,piper sechuan branza de vaca afumata 4 linguri smantana 7  read more »
INGREDIENTS300 g penne2 small zucchini12 zucchini florwers2 garlic gloves1 sacchetti of saffronsaltExtra vergin oilParmesan cheesePREPARATIONCut zucchini into small sticks, in the meantime, in a frying pan, heat the oil and fry the cloves of crushed garlic. Remove the garlic, put the zucchini and cook them. Meanwhile, clean the zucchini flowers, remove the pistil and cut inside. In another frying panyou cook the zucchini flowers with hot oil for about two minutes over low heat. Cook the pasta in plenty o... read more »
I have made quite the scientific discoveries this week:1. Zucchini sprouts when looked after can be tougher than $2 steak2. I know this because I have a two year old who is hell bent on their imminent destruction.
This is he.This discovery was unearthed over a few months after I stumbled over a large collection of pretty useless wood by the side of my shed. Useless in the fact that only the most desperate of shanty builders would give them a second look when creating a custom made lean-to in poverty p... read more »