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Posts Tagged ‘zucchini’

Cook and Tell: Ricotta Zucchini Apple Blinis

17 Oct

I am slowly testing my independent cooking abilities. By that I mean creating my own dishes without using someone else’s recipe.

I had some apples laying around that were just not firm enough for hubby anymore. So I threw around some ideas, and realized that apples and zucchini go well together. So I thought blinis. But I  thought these blinis are missing something…and I realized that zucchini and ricotta go great together, and apples and zucchini go well together.  So it seems like apples and ricotta would also go well together. So this is how my Ricotta Zucchini Apple Blinis came to life.

 

Ricotta Zucchini Apple Blinis
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Recipe type: Appetiser, Side, Snack
Author: DimpleArts
Ingredients
  • 2 Apples (I used Red Delicious)
  • 2 Large Zucchinis
  • 1lb Ricotta Cheese
  • 1 1/2 cups all purpose flour
  • Lemon zest of half a lemon
  • Splash of lemon juice
  • Salt (to taste)
  • Pam (Original) for frying
Instructions
  1. Grate apples and zucchinis and mix together
  2. Add ricotta to the apple zucchini mixture and stir until well combined
  3. Mix in the flour and stir until well combined.
  4. Add lemon zest, lemon juice and salt
  5. To fry:
  6. Heat skillet and spray with pam.
  7. Scoop a tablespoon of the mixture and pour on to hot skillet.
  8. Fry until the blinis are golden and easily come off the skillet.
  9. Flip the blinis and fry the opposite side until golden and easily come off the skillet.
  10. Repeat these steps with the rest of the mixture.
  11. Depending on the size of the skillet you can fry multiple blinis at the same time (I was able to fry three at once).
Google Recipe View Microformatting by Easy Recipe

 

And….another look…I know you can’t resist…

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Cook and Tell: Chocolate Chip Zucchini Bread with Walnuts

12 Mar

A while ago I found a recipe for zucchini bread with walnuts. The recipe looked intriguing and I decided to try it out. Everything went well, until I realized that I put too much dough mixture into the loaf pan. The result was a minor disaster, it consisted of an oven filled with overflowing dough, which rose outside the borders of the loaf pan. I was thoroughly disappointed that I made such a rookie mistake. Thankfully, what was left in the loaf pan was still salvageable, and surprisingly was pretty tasty.

Recently I decided to try the bread again. However, I couldn’t find the original recipe (hence, I am currently working on organizing all of my recipes).  Therefore, I had to start my search from scratch.

In my new search, I came upon a different zucchini bread recipe. This one was from Paula Deen, her Chocolate Chip Zucchini Bread recipe.

Chocolate Chip Zucchini BreadI followed the recipe as is. Except, (there it is again), I used mostly walnuts as opposed to pecans. Not sure why, but I am more favorable to walnuts over pecans. The bread turned out fantastically. Although it took about an hour for it to bake through, as opposed to 50 minutes (at least in my oven).  Hubby really enjoyed it.

Chocolate Chip Zucchini BreadWhat type of sweet bread do you like to bake?

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Stuffed Peppers

05 Sep

Probably for months now, I’ve been thinking (and sometimes talking) about making stuffed peppers. My mom makes incredible stuffed peppers, but I saw a recipe for orzo stuffed peppers from the Food Network, which is a variation on hers. I finally took the plunge, got all the ingredients, rushed home from work and whipped up stuffed peppers.

The peppers turned out delicious. Judge for yourselves.
Stuffed-Peppers

Of course you are wondering, how can I have a stuffed pepper like this for dinner? Well, it’s actually relatively simple.

What you will need:
Canned Italian Tomatoes (I suggest buy chopped tomatoes, if you want to save on prep time)
Grated zucchini
Fresh mint
Grated Romano Picorino cheese
Extra virgin olive oil
Salt and ground black pepper
Chicken broth (I used 99% fat free)
Orzo, and of course
Sweet bell peppers

What you will want to do to turn these great ingredients into actual stuffed peppers is the following:
1. Mix canned tomatoes, grated zucchini, chopped fresh mint, cheese, olive oil, salt and ground pepper in a bowl.
2. Bring chicken broth to boil.
3. Add orzo to boiled chicken broth and boil for a few minutes (make sure the orzo is NOT fully cooked).
4. Once orzo is ready, sift it.
5. Mix the orzo with the ingredients you’ve already premixed in item 1 above and poor the left over chicken broth into the baking dish you’ll use for the stuffed peppers. To identify the dish, I chose a glass pie dish I had at home that was able to fit 6 peppers.
6. Remove all the insides of the bell peppers and discard.
7. Place the peppers in the baking dish and fill with the orzo mix.
8. Cover with foil and bake for 45 minutes at 400F. Than remove foil, cover the peppers with additional grated cheese and bake for another 15 minutes uncovered…

…and Voila!
Stuffed-Peppers

I would recommend letting the peppers cool off slightly before serving. From personal experience they tasted better when they weren’t steaming hot.

Enjoy!

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