Friday, December 4, 2020
Tuesday, October 20, 2020
Zucchini, if stuffin, large overgrown
Bok choy, kale, Swiss chard, one of these, several leaves
Peppers, sweet, spicy, diced
Sausage, ground beef or pork
Herbs, basil, oregano, thyme, marjoram, smoked paprika
Salt and pepper
Oil for cooking
Wild rice, cooked, optional
Heat pan. Add fat for cooking, salt and pepper and herbs. This flavors the fat, more flavor to the whole meal.
Add onions and garlic. Give them a good stir and sweat them out, cook until translucent. Add tomatoes and some balsamic vinegar. Allow this to simmer, about 15 minutes. Add more fat or vinegar as needed. Add the peppers and carrots, give them a few minutes to cook.
Add the meat and cook through. Check flavor and add spices, herbs, vinegar as needed.
Add diced zucchini, unless stuffing*. If adding cooked rice, add here. Give the whole mixture about 10-15 minutes to cook on the stove top.
Heat oven to 350.
Add the mixture to a baking dish, place in the oven and bake 20 minutes. Take out, stir, add cheese, if using. Place back in the oven to melt cheese.
Once melted, serve and enjoy!
*If you are going to stuff the zucchini, chop off the ends. Bring a salted pot of water to a boil, add a few shakes of salt to the pot of water. Once boiling, add the zucchini. Boil for about 10 minutes or until the zucchini begins to soften. Take the zucchini out and allow to cool enough so you can touch it. Slice in half lengthwise and take out the seeds, create a nice boat inside. If you need to take some of the flesh out, add it to your veggie mixture.
Stuff the zucchini with the mixture and place in the oven. Bake for about 20 minutes, take it out, check for doneness, the zucchini will be soft all the way through, easily be able to stick a fork through it. If not cooked, place back in the oven and check every 5 minutes or so. Once it is finished cooking, add the cheese and melt in the oven. Serve and enjoy!
I highly recommend sour cream, elevates the meal, unless you don't like sour cream
Sprinkle with more herbs
Hot sauce, salsa
Monday, April 20, 2020
- To roast veggies you need a hot oven, generally between 400-450 degrees.
- You don't want to over crowd your pan, too much in the pan and the veggies will become soft. There is not enough room for the water to evaporate. Doing batches or two pans is a better idea.
- Preheat your pan while you are preheating the oven.
- Color on your veggies is flavor.
- Different veggies take different cooking times, you can add veggies throughout cooking, or put them all in at once and go for it.
- A splash of acidity before serving will brighten your veggies, add layers of flavor.
- Be patient with yourself as you are learning.
- Pan, a cookie sheet, baking dish, I find something with edges works best.
- Butter or other high temp cooking fat
- Salt and Pepper, other seasonings, herbs if you like
- Acid, lemon, lime, vinegar
- Veggies, I generally start with garlic and onions/shallots, and whatever combinations you would like from there. If I am roasting squash or sweet potatoes, yams, I don't always do garlic and onions, depends on the recipe and menu I am making.