Welcome to the home of BIZZY people where cooking is fun, quick, easy and delicious. Over the years, my taste in food has changed, as have my recipes. This blog will chronicle the changes I continue to make, as I face challenges in healthier eating and in new methods of cooking.
Italian layered Zucchini
I was reading Food Network magazine and saw a recipe for stuffed zucchini. Actually, they had four solid recipes for stuffed zucchini. The one with Ricotta is the one that caught my attention and the one I decided to make.
When I gathered the ingredients, I found one of my zucchinis had a bad spot and I had to peel them to make sure they were usable. I cut off parts of the bad zucchini and then cut them in half lengthwise in preparation to stuff them. I decided, I was not scooping out the seedy part of the zucchini which we usually eat and was almost seedless. My problem then was I had nothing to fill so I changed the name of the recipe and the way I put it together as well as one of the ingredients.
When I took the first bite, I realized it was not cooked as well as it could have been and ended up liking it much better this way. It gave the whole dish a firmer base and it was a good bite.
This is a dish, I can see making again and I rarely repeat dishes. It is easy to make and tasty to eat. I would use fresh oregano or basil, next time, in place of the parsley. I can also see using goat cheese in place of Ricotta although the Ricotta worked beautifully.
Italian Layered Zucchini
2 Zucchini, cut in half down the middle (in half)
3/4 cup ricotta cheese
1/2 cup mozzarella
2 tablespoons fresh parsley, chopped
1 teaspoon lemon juice
sprinkling of black pepper to taste
3/4 cup marinara sauce
1 tablespoon Parmesan
Line a baking dish with aluminum foil, big enough for the cut pieces.
Preheat oven to 400 degrees F.
Combine ricotta, mozzarella, parsley and lemon juice.
Season with pepper.
Layer ricotta cheese mixture on top of zucchini halves.
Drizzle about a tablespoon of marinara sauce on each zucchini half.
Bake in 400 degree oven for 20 minutes.
Remove from oven and sprinkle Parmesan on top of zucchini.
It says, "thai" so I have to like the Thai Chicken San Choy Bau that we are making this week in our Donna Hay Wednesday group. It was a bit spicy and the chopped chicken was a nice change of pace. Kayte selected this recipe from On the Shelf on page 124. I tried it with the greens and it was very good and then I put it on spaghetti and it was spectacular. My toddler granddaughter even liked it. Must have been the hot sauce. I used romaine for the greens and I subbed in red pepper and added some Sirracha to spice it up to make up for the real chilis. Do check out the other cooks' dishes at our Wednesday with Donna Hay site.
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. Brussels sprouts like broccoli and cabbage are cruciferous. This group offers a unique composition of antioxidants that may provide several health benefits. Brussels sprouts are low in calories and offer protein, vitamins and minerals to help build a healthy human. My first issue with brussels sprouts is that it took me years to spell it correctly. Each time, it came up, in writing, and I admit, that was not too often, I would stare into space asking myself does brussel get an S, at the end or is it sprout that gets the S. For some reason, I could not remember that both end with that S. I am happy to tell you, I overcame thi
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. That week, we concentrated on carrots. I like to check out our vegetable, not only for health benefits, but also for the names of their sisters. Carrots are related to parsnips, fennel, parsley, anise, caraway, cumin and dill. I didn't have a clue about many of these. I, have never seen carrots of other colors or at least, if I had, I didn't know, they were carrots. I am going to a good produce store, looking for purple or red carrots, to start my search. It is fun, shopping when purposely looking for new vegetables. I have definitely expanded my horizons. When, I was thinking about what to make with carrots, I