Sneak Some Zucchini onto Your Neighbor’s Porch Day

We planted one zucchini plant this year.  Usually you get more squash than you can eat. Not this year. We have only gotten 2 huge zucchini and a couple small ones.  It’s funny that we pick vegetables on Friday before going to work on the weekend.  Than on Monday we end up with this size of zucchini. How did we miss it on Friday?

Whether you grow your own zucchini or buy them at the store. Try this Zucchini Parmesan Crisps by Ellie Krieger, Food Network.

Cooking spray
2 medium zucchini (about 1 pound total)
1 tablespoon olive oil
1/4 cup freshly grated Parmesan (¾ ounce)
1/4 cup plain dry bread crumbs
1/8 teaspoon salt
Freshly ground black pepper

Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.

Slice the zucchini into ¼ inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.

Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.

National Meatball Day

Because it is National Meatball Day, I will be sharing a recipe for  Turkey Meatballs & Slow-Roasted Tomatoes.

Tomatoes:
2 pints (4 c.) cherry tomatoes, halved
3 garlic cloves, sliced
¼ c. olive oil
Pinch each of fine seas salt & dried oregano

Preheat oven to 300 degrees F with racks in the upper and lower thirds. Line 2 sheet pans with aluminum foil or parchment paper. On one of the pans, arrange the tomatoes in a single layer with the garlic cloves.

Evenly drizzle everything with the olive oil and sprinkle with the salt & oregano. Toss to coat, then turn the tomatoes cut side up. Bake the tomatoes on the lower rack, rotating the pan halfway through, until they are puckered, crinkly and sweet, 30 minutes to 1 hour (the longer the tomatoes roast at a low temperature the sweeter they’ll get).

Meatballs:
1 small yellow onion, peeled
1 ½ lbs. Ground turkey
1 c. grated Parmesan cheese
¼ c. chicharrones, crumbled
½ tsp. Herbes de Provence
1 tsp. Kosher salt
½ tsp. Freshly ground black pepper
½ tsp. Ground mustard
2 Tbsp. Olive oil, plus extra for serving
2 Tbsp. Chopped basil leaves
4 Tbsp. Cream cheese
2 Tbsp. Sour cream

Use the larges holes of a box grater to grate the onion into a large bowl. Add th turkey and other ingredients except the cream cheese & sour cream, and use your hands to gently mix everything together until combined. Do not over-squish the meat.

Divide and shape the meat mixture into 24 golf-ball-size balls and place them on the other sheet pan, leaving just a bit of space between the meatballs. Once the tomatoes have been cooking at least 30 minutes, turn up the oven to 375 degrees F. Slide the meatballs into the oven on the upper rack, above the pan of tomatoes. Bake everything until the tomatoes are puckered and sizzling, about 15 minutes. Remove the tomatoes from the oven and set them aside. Flip the meatballs, rotate the pan and continue to bake until they are no longer raw inside, and additional 20 to 25 minutes.

Serve the meatballs warm on a bed of the tomatoes, with dollops of the cream cheese & sour cream combined on top. Drizzle with olive oil and garnish with extra basil.

Parmesan Butternut Squash

I like butternut squash and this is a tasty & easy recipe from Better Home & Garden magazine.

1 ½ to 1 ¾ lb. Butternut Squash, peeled, seeded and cut into 3/4” pieces
2 Tbsp. Olive oil
1/3 c. Parmesan cheese, grated
1 tsp. Dried thyme, sage or basil, crushed

parmesan-butternut-squash-1

 

Preheat oven to 425 degrees F. Coat a 15 x 10” baking pan with nonstick cooking spray. Place squash in prepared pan. Drizzle with oil and sprinkle with salt & pepper, toss to coat.

 

 

Roast 15 minutes. Stir squash; roast 5 minutes more, stir in cheese and herbs. Roast 5 minutes or until squash is tender.parmesan-butternut-squash-2

 

 

 

National Artichoke Hearts Day

Artichoke-Heart_Small-Bricklet_tcm28-68478

* Although we refer to artichokes as to vegetables, they are actually the flower buds of the plant. They are so delicious that deserve their own holiday. By the way, March 16 is National Artichoke Hearts Day.

The first mention of artichokes was found in a book on the medicinal uses of plants. The book dates around 40-70 AD, so it gives us a hint, that artichokes has been known for ages.

Artichokes are believed to originate in the Mediterranean region and are the part of sunflower family. Food historians do not know when artichokes became the part of our diet, but we know that Spanish settlers cultivated them in California during the 1600s. However, artichokes didn’t gain popularity in America until early 1900s.

Did you know, that artichokes were outlawed for a week in New York? This happened in 1920s, when officials decided to try to curb mafia-driven price gouging. Today artichokes are totally legal, so why don’t you try a new recipe with them to make a dinner and celebrate National Artichoke Hearts Day?

 

I found this yummy recipe for artichoke hearts to share.  Enjoy!

Artichoke (1)

16 oz. Marinated artichoke hearts, drained
2 garlic cloves, thinly sliced
1 Tbsp. Olive oil
1 tsp. Dried parsley
Ground pepper to taste
¼ c. grated Parmesan cheese

 

Preheat oven to 400 degrees.

Place the artichokes, garlic, oil, parsley & pepper in a shallow casserole dish. Toss to combine.
Bake for 15 to 20 minutes or until the edges of the artichokes begin to turn deep golden.

Sprinkle with the Parmesan and serve hot.Artichoke hearts (2)

 

Ketogenic Breakfast with Zucchini Hash Browns

It is so simple to make a Ketogenic Breakfast. All you need is some sausage or bacon and eggs. Then you can make some zucchini hash browns which is a great substitute for the traditional potato hash browns. Just place the fried eggs on the top of the hash browns to get the ooey gooey yolk running over the hash browns. We fried up sausage links and served with our Keto Ketchup. Below is the recipe for Zucchini Hash Browns. Enjoy!Keto Breakfast_2 (1)

4 c. shredded zucchini (about 2 medium zucchini)
2 tsp. Fine sea salt
1 large egg, beaten
¾ c. grated Parmesan cheese (about 1 oz)
2 Tbsp. Chopped green onion
½ tsp. Cayenne pepper
¼ c. coconut oil or bacon fat, for frying

Place the zucchini in a medium-sized bowl and toss with the salt, Let sit for 10 to 15 minutes. Squeeze out any moisture and discard the liquid.

Add the egg, Parmesan, green onion and cayenne. Mix well to combine.

Heat the coconut oil in a large skillet over medium-high heat. Using your hands, form the zucchini mixture into 4 cakes about 2 ½ inches in diameter and ½ inch thick. Place in the hot pan and fry for about 5 minutes per side, or until golden brown. Remove and place on a cooling rack (if you place them on a paper towel they will get soggy).

 

Recipe from “the ketogenic cookbook” (sic) by Jimmy Moore and Maria Emmerich