Easy Zucchini Bake

 My friends offered me a haul of garden produce. As you can see, there are a couple of rather large zucchini included. I've been buying and cooking squash for the last couple of weeks. My garden has produced none, but prices are very low these days.

Here is a great recipe idea. It is adaptable to your taste or occasion.

Shred zucchini. Drain juice.

For every two cups add:

2 eggs
1/2 cup Parmesan Cheese
1/2 flour

Seasonings:
Salt
Pepper
Sage
Rosemary
Onion, garlic (fresh or dried)

Stir together and bake at 350 degrees for 30 minutes or until preferred consistency.

I used only one egg, less Parmesan cheese and fresh sage and rosemary. The first 30 minutes produced a soft dish. I mixed and baked another 15 minutes. FABULOUS! The sage and rosemary gave the flavor of stuffing. Have fun! This easily adapts to gluten free or vegan. Substitute chickpea flour and use chia seed gel in place of eggs. Of course, I added two tablespoons of chia seeds on general principle.

Yum!

"Know How"

These are Chocolate Raspberry Cheesecakes with dark chocolate "drizzle", whipped cream and cookie crumbs.

They taste amazing. So much so, I gave this set to the neighbor to avoid eating them all, myself.

Here in the Midwest, winter has made a return engagement and while cheesecake is great anytime, cold rainy days make a special request.


Know how.

Having the knowledge, information, skill and ability to get things done.

It includes reading, writing, researching, asking for directions, and figuring things out. While I was thinking about washing the dishes this morning I was reminded of all the things I learned last year about fermenting. Making yogurt and sauerkraut was the highlight of an intense and miserable 2012 winter/spring. The impetus for this post comes from the massive amount to criticism and disdain I experienced from my family for my excitement (regarding food preservation), and a recent post I read on simplicity.

Knowing how a product comes into being increases the choices I have in acquiring what I desire. So that we don't wander the corridors of my convoluted thinking for ever, I will stick with cheesecake. I love cheesecake! Love it! I only buy single slices (in a twin pack) because I will eat it all. Obviously, I am not overly concerned about the calories or I might pass, or at least limit my consumption to one slice, but no. Instead, I have figured out how to make a deliciously delectable dessert I can enjoy and share.

The yummies pictured are made with low fat cream cheese (my standard choice) and Greek yogurt (another fav). I decreased the sugar to a sprinkle and made the crust from cookie crumbs. From a standard recipe I reduced the fat and sugar considerably. It worked for me because I am a creamy smooth chocolate grrl, rather than a sweet fiend.

Understanding my preferences and desired outcome along with the process of achieving same, gives me the choice of adaption to make my goals a reality. I know how to design, revise, improvise, create, execute and assess. This process works whether I am cooking, sewing, gardening, or teaching another.

Be informed. Make a choice. Experience freedom.

Dolmas to loft the Winter Doldrums

One of my promises for 2013 is to cook more with my grand-daughter, to expand her taste further and instill her with a sense of confidence around trial, error, and creation. The kitchen is a great place to practice and today, in the cloudy, cold, rainy afternoon, we made dolmas.

Dolmas (stuffed grape leaves) and Lentil Spinach Soup

In the previous post, I offered a recipe for Lentil Kale Soup. I just substituted spinach this afternoon. DA complained that the food was too spicy, so I served Greek yogurt on the side. This was a light and filling meal and fun to make.

Dolmas (Stuffed Grape Leaves)

1 jar of grape leaves
2 cups of cooked rice (I choose brown short grain)
1/2 cup cooked yellow lentils
1/2 diced onion
1/4 teaspoon allspice
1/8 teaspoon black pepper
1/2 cup chopped walnuts
1 tablespoon chia seeds (optional, yet fantastic)

Remove the grape leaves from the jar and place in a dish of clear water to rinse off the brine. Save broken or damaged leaves to line the bottom of the baking pan.

Mix the remaining ingredients.

Place the grape leaf with the stem toward the you. Scoop a spoonful of filling near the stem end. Fold the right side over, then the left. Roll the leaf away from your body so that the point is at the finish. Place the roll (dolma) point side down and continue.

Place the broken leaves in the bottom of a baking dish. Place the dolmas in the dish as close together as possible. Stacking is fine. Add just enough water to cover the bottom of the pan.

Bake in the oven at 375 degrees for 45 minutes.

YUM!