Tag Archives: zucchini

Engaging in Other Activities

So I never did write out the recipe for that Dal Makhani I made the other night (how could blogging not be priority #1 in a person’s life!?), and then I used then leftovers of that to smother roasted zucchini boats stuffed with a garlic and kala jeera Basmati pilaf. I wrote recipes for neither of these dishes, which is a damn shame. I’m going to blame a lot of my absentmindedness on the fact that my mind is bamboozled by one new ring on my finger. I am engaged to the amazing woman who changed my life for the better in more ways than I know could be counted; yes, you should be so lucky — she is a yoga instructor who, from the beginning, began improving my health and accompanying me on the dietary forays on which I have jaunted. In addition that and knowing the longest word in the English language,* she’s an actress and singer. Not kidding. #ftw

*pneumonoultramicroscopicsilicovolcanoconiosis

Cheeseburger in Zucchini Fries (or, “Please Don’t Take the Title as a Buffett Endorsement.”)

In my pantry today:

  • 1lb lean ground beef
  • 1/8 c breadcrumbs or crushed-up Kashi® cereal
  • 1 tsp garlic paste
  • 1 tsp chili powder
  • 1/2 tsp turmeric
  • 2 tbsp ground flax
  • 2-4 Thomas® whole wheat bagel thins
  • 2-4 slices gouda cheese
  • 2 medium zucchini, sliced into sticks
  • 1/8 c white flour
  • 1/4 c breadcrumbs or crushed-up Kashi® cereal
  • 1 tsp Greek seasoning
  • 1 egg

It’s been (once again) busy times; I have finished some freelance projects here at home that have kept me from the kitchen. This of course means that getting back into the kitchen will be a process of cleaning before it can be one of cooking. What none of the mess will mean, however, is that feeding is unnecessary. And today I wanted a cheeseburger.

It’s not a hard process: take all the ingredients up there above buns-n-cheese, mash ’em together and make hamburger patties. Lightly spray a big frying pan and put the patties on while it’s heating to M. Flip every few minutes until they are your desired rarity (or non-rarity). When a moment from done, turn off the pan, add a slice of gouda to each patty and cover the pan for 5m, or until you have achieved maximum cheesy goodness.

For your french fries made not of potato but of zucchini, gather ’round: take cut zucchini sticks and dip in egg. Shake off egg and roll in your combination of flour, breadcrumbs and seasoning. Lightly grease a baking sheet and lay each slice out. Put in a 425° oven for 10m, then take out and flip. Return to the oven for another 5m. Serve alongside your burgers (add your favorite condiments!) and call it a meal! 5 spoons!

The Burritotal Package

In my pantry today:

  • 4 large flour tortillas
  • 1 can black beans
  • 1/2 large zucchini
  • 4 cloves roasted garlic
  • 1″ of a leek, minced
  • 1/4 c cream cheese
  • 2 c shredded cheddar
  • 1/3 c unsweetened almond milk
  • 1 4 0z can tomato sauce
  • 1 4 oz can chipotle salsa
  • 1/2 tsp Fiesta chili powder
  • 1/4 tsp turmeric
  • 1/2 tsp olive oil
  • 1 diced tomato (garnish)
  • 1/4 c minced cilantro (garnish)
  • 1/2 c sour cream (garnish)

This spent an extra day not getting written, but only because I’ve got other stuff to do and not because it’s been, like, sitting out on the counter waiting. I don’t have a whole lotta time for soliloquy now either, though, so this is gonna be a quick and dirty recipe rundown:

– Slice leeks and mince roasted garlic. Warm on ML in olive oil for 10m. Increase heat to M. When at full M,

– Add small slices of zucchini and stir fry for 2m. Then,

– Stir in beans. Reduce heat to L and cover.

– Prep garnishes; set aside.

– Mix chipolte salsa and can of tomato sauce together. Heat.

– Make a thick cheese sauce on ML with: cream cheese, cheddar and milk.

– Drizzle some of the salsa/tomato sauce mixture into the bottom of a glass baking dish.

– Smear the inside of a tortilla with cheese. Put in some beanzchini. Fold, place in baking dish.

– Repeat three more times.

– Cover burritos with remainder of cheese sauce and drizzle more red sauce on. Put in a 350° oven for 10m. Serve hot with tomato, cilantro and sour cream to garnish

5 spoons!