Feeds:
Posts
Comments

Posts Tagged ‘Zucchini’

Spanish Quinoa

Posted in Dinner, Sides, tagged , , , on August 26, 2011 | 5 Comments »

I’m always looking for new things to add to my black bean burgers.  I don’t usually eat them with a bun so just the burger alone is never enough.  One of the first recipes I flipped to when I got Sarah Matheny’s cookbook was the Spanish Quinoa.  Bingo!  I love the versatility of quinoa and I already know I am going to love the flexibility of this gem of a recipe.  Tasty on a burger, tasty as a side……really tasty when potato chips (preferably Wavy Lays) are used as the spoon!  I can’t wait to try out many more “recipeas”!

(Printable Recipe)

Spanish Quinoa

Recipe from Peas and Thank You

Ingredients

  • 1 cup dry quinoa
  • 1/4 cup onion
  • 1 zucchini, chopped
  • 1 yellow squash, chopped
  • 2 cups vegetable broth
  • 1/2 cup tomato sauce
  • 2 tsp chili powder
  • salt and pepper to taste

1.  Place a large saucepan of medium heat.  Add quinoa and toast until grains are slightly golden brown, about 4 to 5 minutes.

2.  Add onion, zucchini, squash, broth, tomato sauce, and chili powder to quinoa and bring to a boil.  Cover and reduce heat to low.  Simmer for 20-30 minutes.

3.  Remove from heat and fluff with a fork.  Season with salt and pepper before serving.

Notes

  • Add some black beans and this would make a great filling to tacos or fajitas.
  • Would be great with mushrooms
  • Original recipe did not call for zucchini and squash.  I just had some I wanted to use up.

Read Full Post »

Oatmeal Zucchini Cookies

Posted in Cookies, tagged , , , , , , on September 24, 2010 | 3 Comments »

I’ve been seeing baked goods with zucchini all over the blog world lately and I finally jumped on the bandwagon.  The texture of these soft pillows of sugary sweetness remind me a lot of pumpkin cookies.  Unlike a traditional cookie, these are cakey and chewy from the applesauce and zucchini.  Which also means they are a healthy cookie, no?!?  The butterscotch chips was a great add that I highly recommend!  Hope you all have a fantastic weekend!!  Thanks so much for stopping by!

 

(Printable Recipe)

Oatmeal Zucchini Cookies

Recipe from Trout Towers

Ingredients

  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 1/2 cup butter, softened
  • 1/2 cup applesauce
  • 1 tsp cinnamon
  • 1 tsp salt
  • 2 eggs, room temperature
  • 1 tsp vanilla
  • 2 cups grated, unpeeled zucchini
  • 3 cups flour
  • 1 tsp baking soda
  • 3 cups oatmeal
  • 4 cups total of any/all of the following: butterscotch chips, chocolate chips, raisins, chopped nuts, etc

1.  Preheat oven to 350 degrees.

2.  Cream butter and sugars.  Add applesauce, cinnamon, salt, vanilla, and eggs.  Mix in grated zucchini.

3.  In a separate bowl, combine flour, soda, and oatmeal.  Mix into butter/sugar concoction.  Fold in chips, raisins, nuts and whatever you want.

4.  Drop rounded spoonfuls onto a greased cookie sheets.  Lumps should be roughly the size of large ping pong ball.  Wet the palm of your hand and flatten the lumps.  Bake for 10-12 minutes, or until they look almost done.  Allow to finish cooking on cookie sheet before transferring to cooling rack.

Buttercream Frosting

  • 1/2 cup shortening
  • 1/2 cup butter
  • 1 tsp vanilla extract
  • 4 cups powdered sugar
  • 2 tbsp milk

1.  Cream together butter and shortening.  Add in vanilla.  Beat in sugar 1 cup at a time until all is combined.  While mixer is on medium/high speed, beat in milk 1 tbsp at a time until desired consistency is achieved.

Notes

  • Cookies are great without the frosting as well!
  • I baked mine for 12 minutes and then pulled them out of the oven and allowed them to sit on the cookie sheet for an additional 4 minutes before transferring to cooling rack.

Read Full Post »

Zucchini Cakes

Posted in Appetizers, tagged on May 30, 2010 | 1 Comment »

I’m usually not one to crave fried food.  But every now and then, something greasy sounds good.  I had some zucchini in the fridge that I needed to use up so I decided to try out some zucchini cakes.  I don’t remember where I saw these the first time but they looked really good.  Not knowing what I was getting into exactly, I was really surprised at how quick these came together.  At first, I had my skillet on medium high heat, which was wayyyy too hot!  If anyone likes their food extra crispy, you may want to use this temperature.  So I switched pans, and started over.  Medium heat was perfect.  These definitely hit the spot without being too greasy! Thanks for stopping by!!  Hope everyone is enjoying this beautiful holiday weekend!!  :)

Zucchini Cakes

Ingredients

  • 1 large zucchini, grated
  • 1/2 cup bread crumbs
  • 1 tbsp minced garlic
  • 1 tbsp dill, finely chopped
  • 1/2 cup parmesan cheese
  • 2 eggs
  • salt and pepper
  • olive oil

1.  After grating zucchini, place in a kitchen towel and ring out excess liquid.  This will help keep the cakes together while they are cooking.  Place zucchini in a large bowl.

2.  Add in bread crumbs, garlic, cheese, salt, and pepper and stir until combined.  Add 1 egg at a time.  Depending on how much zucchini you have, 1 egg might be enough.  The mixture should be almost batter like.  If needed, add additional egg.

3.  Heat olive oil (enough to cover bottom of the skillet) to a medium heat.  When the oil is hot enough, drop heaping tablespoonfuls of zucchini batter and press down slightly with a fork.  After about 3-4 minutes, flip zucchini cakes over.  They should have a nice golden brown crust on the bottom.  Cook on the other side for about another 3-4 minutes.  Place a paper towel on a plate and allow zucchini cakes to cool slightly before serving.  I served mine with some sautéed portabella  mushrooms and drizzled with a little bit of horseradish sauce.

Read Full Post »

Follow

Get every new post delivered to your Inbox.

Join 1,310 other followers

%d bloggers like this: