Thanks to Maryjane I got the flicker thing to work. Now I know why you are really here. Yes I have the zucchini recipe for today. This is my kids favorite.
Zucchini Fritters
1 cup shredded zucchini, Squeezed to reduce water
1/c cup grated cheese (can be Parmesan, cheddar, feta anything)
add little onion powder or garlic powder if you like
1/2 cup Bisquick or Jiffy Mix
1 egg
Mix all together. Heat frying pan, over med heat, with enough oil to coat bottom. Drop batter by spoon fulls and shape into patties. Fry till browned on both sides and serve warm.
I never make a single batch. That would be only enough to get Cory started. No I always have to triple this so I can have one too.
Friday, July 20, 2007
zucchini
zucchini
Originally uploaded by mbsiwiec
The zucchini has a delicate flavor and can be appreciated with little more than quick cooking with butter or olive oil, with or without fresh herbs. There is no need to remove the skin. Quick cooking of barely wet zucchini in oil or butter means it can partially boil and steam and then the juices are concentrated in the final moments of frying when the water has gone prior to serving. Variations on this are to use the zucchini as a vehicle to enjoy the flavor of a simple or well prepared sauce. Zucchinis can also be eaten raw, in a cold salad, as well as hot and barely cooked in hot salads.
Thursday, July 19, 2007
More Zucchini
O.K. I have played with this flickr thing long enough. I need help if anyone can explain how to make it work. I would appreciate any advice.
Here is something I do understand it's another zucchini recipe. For breakfast I made a Persian Zucchini Omelet. I have a cookbook By Copeland Marks on Sephardic Cooking. This is based on one of his recipes but changed to use what I had on hand this morning.
Persian Zucchini Omelet
2 tablespoons olive oil
1 red pepper sliced into small thin pieces
1 small zucchini cut lengthwise into 4 sections then sliced thin
1 or 2 cloves garlic crushed
saute this in a nonstick skillet until the vegetables are soft.
In a bowl mix together 1/2 cup mashed potatoes (instant are fine or leftovers)
a little salt and pepper
1/4 teaspoon baking soda
1/2 teaspoon sumac (Ghossain's has this)
and the cooked zucchini and pepper
Add 4 beaten eggs and mix briskly.
Add a little more oil to the skillet and turn the omelet mixture into the skillet, cover and fry over low heat for 5 minutes. Turn the omelet over, cover and fry 3 to 5 more minutes. It should be lightly brown on both sides. (if you turn it without breaking it your better than I am)
We had this with English muffins, Yum.
Here is something I do understand it's another zucchini recipe. For breakfast I made a Persian Zucchini Omelet. I have a cookbook By Copeland Marks on Sephardic Cooking. This is based on one of his recipes but changed to use what I had on hand this morning.
Persian Zucchini Omelet
2 tablespoons olive oil
1 red pepper sliced into small thin pieces
1 small zucchini cut lengthwise into 4 sections then sliced thin
1 or 2 cloves garlic crushed
saute this in a nonstick skillet until the vegetables are soft.
In a bowl mix together 1/2 cup mashed potatoes (instant are fine or leftovers)
a little salt and pepper
1/4 teaspoon baking soda
1/2 teaspoon sumac (Ghossain's has this)
and the cooked zucchini and pepper
Add 4 beaten eggs and mix briskly.
Add a little more oil to the skillet and turn the omelet mixture into the skillet, cover and fry over low heat for 5 minutes. Turn the omelet over, cover and fry 3 to 5 more minutes. It should be lightly brown on both sides. (if you turn it without breaking it your better than I am)
We had this with English muffins, Yum.
Wednesday, July 18, 2007
O.K. I'm back. Sorry it was so long between recipes. I've had Laryngitis and bronchitis during the busiest week of my summer. I'm fine now and it is zucchini time. First some business to take care of. I have been slowly working on the list of things.
I have:
1. read about the blogs
2. read about the 7 & 1/2 habits
3. Set up my blog
4. registered my blog and
5. explored Flickr (now if I can just get it to do things)
Now that that is done lets talk zucchini.
Today I will share with you my favorite zucchini dish. It is very easy and so good. This is originally from the cookbook Flavors from the Seventh Ward. This book was a fund raiser cookbook from 1997. I don't feel I should list the cook who submitted the recipes without her permission. I'm sure she wouldn't mind my sharing it with you.
Zucchini Appetizer
3 cups shredded zucchini
1/2 cup grated Parmesan cheese
2 cups grated mozzarella cheese
1/2 cup oil
1/4 cup chopped onion (optional)
dash of pepper
4 eggs (or equivalent egg substitute)
1/2 cup chopped parsley (optional)
one or two cloves crushed garlic
1 cup Bisquick or Jiffy mix (both work fine)
Heat oven to 350 degrees. Grease a 9x13 inch casserole. Mix all ingredients except the zucchini. Mix or beat well, then add the shredded zucchini and stir to blend. pour into prepared pan and bake for 45 minutes to 1 hour. Done when a knife inserted in to the middle come out clean.
I have:
1. read about the blogs
2. read about the 7 & 1/2 habits
3. Set up my blog
4. registered my blog and
5. explored Flickr (now if I can just get it to do things)
Now that that is done lets talk zucchini.
Today I will share with you my favorite zucchini dish. It is very easy and so good. This is originally from the cookbook Flavors from the Seventh Ward. This book was a fund raiser cookbook from 1997. I don't feel I should list the cook who submitted the recipes without her permission. I'm sure she wouldn't mind my sharing it with you.
Zucchini Appetizer
3 cups shredded zucchini
1/2 cup grated Parmesan cheese
2 cups grated mozzarella cheese
1/2 cup oil
1/4 cup chopped onion (optional)
dash of pepper
4 eggs (or equivalent egg substitute)
1/2 cup chopped parsley (optional)
one or two cloves crushed garlic
1 cup Bisquick or Jiffy mix (both work fine)
Heat oven to 350 degrees. Grease a 9x13 inch casserole. Mix all ingredients except the zucchini. Mix or beat well, then add the shredded zucchini and stir to blend. pour into prepared pan and bake for 45 minutes to 1 hour. Done when a knife inserted in to the middle come out clean.
Wednesday, July 4, 2007
1st blog
I'm not sure what I am doing, but here I am anyway. I guess the best way to learn this stuff is just plow through it and hope some of it takes hold. Of course I had to go with a cooking theme it is really my only life long interest, so I am going to add things to this shaky learning process that I find comforting.
Today is the 4th of July and I'm going to a picnic. My sister-in-law has requested I make Oriental Salad. So for all of you here is my first on blog recipe. Fast and easy too.
Oriental Salad
1 package coleslaw mix (16oz.)
1 or 2 green onions chopped, greens and all
1/2 cup sunflower seeds
1/2 cup almond slices (toasted a little)
2 packages Ramon noodles Oriental flavor (crush noodles up fine)
Dressing:
3/4 cup oil
1/3 cup red wine vinegar
1/2 cup sugar
2 flavor packages form Oriental noodles
Mix dressing ingredients together ahead of time and let set in refrigerator.
Mix coleslaw mix and green onions together. Add sunflower seeds, Almond slices, crushed noodles and dressing just before serving and mix.
Today is the 4th of July and I'm going to a picnic. My sister-in-law has requested I make Oriental Salad. So for all of you here is my first on blog recipe. Fast and easy too.
Oriental Salad
1 package coleslaw mix (16oz.)
1 or 2 green onions chopped, greens and all
1/2 cup sunflower seeds
1/2 cup almond slices (toasted a little)
2 packages Ramon noodles Oriental flavor (crush noodles up fine)
Dressing:
3/4 cup oil
1/3 cup red wine vinegar
1/2 cup sugar
2 flavor packages form Oriental noodles
Mix dressing ingredients together ahead of time and let set in refrigerator.
Mix coleslaw mix and green onions together. Add sunflower seeds, Almond slices, crushed noodles and dressing just before serving and mix.
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