Recipe: Summer Quinoa Salad

I'm still here! I am working on getting in the habit of posting more regularly again, so I promise I'll stop failing at that soon.  Until then, this is a great salad that came together in about 20 minutes.  I was having a bottle of wine with my friends Erica and Elizabeth and we decided we wanted some dinner (but didn't want to go out).  They gave me free reign of their pantry and kitchen and after a bit of poking around I threw this together with their help.  What is great about this salad is that it is gluten-free, super healthy, and endlessly interchangeable.  During the fall you could swap in roasted squash and eggplant, in the spring you could add in chopped baby spinach, apple, pecans and raisins.  I wish I had had some fresh parsley or lemon to throw in to give it a tabouli feel but it was perfect the way was. It works great as a main dish, or would be terrific beside a pice of grilled chicken or fish.

Sweet Substitutions: Chocolate Chip Chickpea Bites

Let's take a break from our regularly scheduled programing, shall we? My sister sent me another post for the Sweet Substitutions section (you can read the first one, here)  This time its Chocolate Chip Chickpea Bites from one of her friends blogs, and from the pictures it looks like something I'm going to have to make myself very soon.  Without further adieu, I'll let her take it away:

21+: Blueberry Gin-ger-ade

Happy 4th to all of you in America, and happy Wednesday to the rest of you.  I made this drink last night for some festivities and thought that I would share it with you all.  It got great reviews from my friends and really hit the spot with the heat. Its cool, sweet, and is easy to throw together.  You can even make some of it ahead of time and throw in the ginger ale right before you leave.  This makes about 2 liters of drink but could be halved or doubled pretty easily.

Recipe: Roasted Beet and Spinach Salad

Let's go ahead and add beets to the list of things that I never in a million years thought that I would like even though I had never tried them (because I had never tried them).  WRONG.  Beets are amazing.  I love them for a few reasons: their earthy sweetness, their color (we really don't eat enough purple), and the way they can be transformed to fit many different types of dishes.  For this salad I roasted and sliced them and added them to a simple salad with a simple dressing.  It all comes together beautifully, and the beets could even be roasted a day before if you want them cold.

Recipe: Flatbread (Indian Chapatis)

Anyone who knows me can tell you about my deep and unending love for Indian food.  While I don't cook  most of the meals often (generally a lack of the myriad of spices needed), I did recently attempt this flatbread.  It is super easy, and you will have it mixed, rolled, and cooked in 10-15 minutes. Plus, in its simplest form you can use as few as 3 ingredients, but the recipe offers a vast amount of room for customization.  Herbs, spices, zests, etc can all be added.  This recipe makes 4 chapatis, and seems easy enough to double/triple/etc.  Because it comes together so quickly you can get to the point where you've rolled it out, then cover with a damp paper towel and just cook them up right before you serve your meal.

Recipe: Roasted Cauliflower

Cauliflower was one of those vegetables that I never had much growing up.  I've always enjoyed it in Indian dishes and other cooking but it isn't something that I've used much myself.  That is all going to change.  I should have known to try roasting it, roasting makes everything better...and here, it works magic once again.  If you think you don't like cauliflower, try it this way and hopefully you will experience the same revelation I did.

The cauliflower turns from bland and boring to golden and nutty and is so easy to prepare.  For a dipping sauce I used a mix of ketchup and sriracha, though a peanut sauce, aioli, or tomato sauce would work nicely as well.  If you have kids this could pass as a new type of "fry." Half a head of cauliflower is enough for 2-3 servings (or one.  Hey it is cauliflower...no shame).

100th Post: Steak and Sweet Potato Empanadas

Wow, a year really goes by fast.  I can't believe I started this blog last February and that one year later I'm on my 100th post.  I want to thank everyone who has read my blog, commented, shared, or otherwise been a part of this journey.  I hope that you continue to enjoy the recipes that are still to come.

Today's recipe really hits both the cheap and easy portions of the blog.  While it may not be entirely traditional it is incredibly versatile.  I used diced sweet potato and beef.  If you don't have that on hand, scour the fridge: taco meat, shredded chicken, roasted veggies, anything with tomato sauce (boom calzones), chicken or tuna salad.  The only other ingredient you need is a package of thin crust pizza dough.  Plus, these are baked instead of fried and still turn a lovely golden, crispy brown.

P.S. It may seem like a lot of steps, but if you have the filling leftover from something you can skip to the stuffing phase which will cut down prep time considerably.

Recipe: Santa Fe Soup

This is a great recipe that my mother makes in the winter.  It is spicy, full of vegetables, and makes a large amount (the leftovers of which are wonderful frozen.  It can also be made with a variety of different proteins, or none at all.  I used a rotisserie chicken, but that could be substituted for 3-4 cooked and shredded chicken breasts, 1-2lbs of cooked and drained ground beef, or even cooked and drained stew meat.  If making it without meat, you might consider adding another can or two of beans to the mix.

The rest of the ingredients pretty much include canned items (and optional chicken stock) making this an affordable, and pantry clearing soup.  Other substitutions you could play with are the beans.  You need two cans and can really use any combo of black, kidney, or white.  In the end, this will make around 8-10 servings.  At the end of the post you can see a picture of how much it makes to give you an idea.  The canned veggies are all the standard sizes, so the 10-14.5 ounce varieties.

Recipe: Mixed Greens with Clementines and Apple Cider Vinaigrette

So let me start off by saying how sorry I am for such a long gap between posts, my exams got in the way.  That being said, I have lots of great recipes to share with you all over the coming days, and I'm going to start with this one.  Over Thanksgiving, my family had a variation of this salad at my aunt's house.  She used blueberries where I used clementines, though any berry (strawberry and blackberry also come to mind) would be great in this.  If you don't have a few clementines on hand, I think a can of well drained mandarin oranges would also work.

On a different note, if you wanted to leave out the greens, the clementines could be tossed with the dressing, almonds, and feta to make a lovely citrus salad/salsa.  I would love to hear back if any of your try these variations.
*Note to vegans, the dressing contains Worcestershire, so it is not vegan in this form, but I believe there are substitutes for it out on the market.
This recipe makes 4 side salad portions or two dinner portions, but can easily be doubled.

Recipe: White Chicken Chili

I've been on a chili/soup kick lately, most likely a result of it getting colder here in Iowa and the need to stock my freezer before finals arrive.  This is a great, and pretty easy, chili to throw together.  All the ingredients work nicely together and lime is a revelation when combined with the slow burn heat of the poblanos.  I used 3 different types of beans because the store had them, but using 3 cans of Great Northern beans would work just as well.  One step in this recipe is mashing half of the beans used, and this would be a great way to involve kids in the kitchen if you have them.  I used chicken breasts for this recipe, but shredding a rotisserie chicken is an easy swap to simplify this even more.  If you are one of those who cannot stand cilantro substitute it for fresh flat leaf parsley.

You will need:
3 chicken breasts, seasoned with salt and pepper, cooked and shredded
2 poblano peppers, seeded and chopped
1 onion, chopped
3-4 garlic cloves, finely chopped
32oz Stock (I used a no-sodium chicken stock)
1 lime, zested and 1/2 juiced
1 can navy beans, drained
1 can white kidney beans, drained
1 can great northern beans, drained
4oz can chopped green chilies
1 Tablespoon Cumin
1.5 Teaspoons Coriander
1 Teaspoon Ancho Chili Powder (or chili powder)
1 bunch cilantro, chopped
Salt
Pepper
Olive Oil
Red pepper flakes (optional)

Start by prepping all of the vegetables.  Chop the poblanos (and then wash your hands with warm soapy water), the onion, and garlic.  Open and drain the beans and mash half of them either with a potato masher or by hand.  You will have time while the chili is simmering to cook the chicken, but I found it easier to cook the chicken first so it could cool before I shredded it to add.

In a large pot add a glug of oil and heat over medium high heat.  Add the onion and the poblanos and cook for 5-6 minutes until soft.  Add the garlic and green chilies and cook for 1-2 more minutes.  Add salt (if using regular chicken broth, add just a sprinkle until you taste later), pepper, cumin, coriander, and chili powder.  Cook for another minute so that the spice flavors can bloom, and then add the chicken stock.

When the stock has come to a simmer add the lime zest, juice, and the mashed and whole beans.  Stir to combine and cook at a simmer for 20-25 minutes.  About half way through give the broth a taste and adjust salt and pepper to your liking. If the heat needs to be adjusted, use the red pepper flakes.  Add the shredded chicken and cook just until it is warm.  Stir in the chopped cilantro and serve.

Garnishes could include: Cheese, sour cream, red pepper flakes, sliced avocado, diced tomato, tortilla strips.

Love Thy Leftovers: Black Bean Chili Stuffed Peppers

I love stuffed peppers.  Not only are bell peppers a tasty and healthy alternative to a bread bowl, but they can also be used to hold so many different things.  I used some of the leftover black bean chili, but you could also use any leftover regular chili, taco meat, thick beef stew, a layer of mashed potatoes topped with a stew, etc etc etc.  If the bell peppers are large or won't stand up on their own, slice them length wise.  If they are small, slice off the top of the pepper and then fill them up.

You will need:
2-4 green bell peppers (either one small one per person, or 1/2 large one)
A few cups of leftover black bean chili (recipe here) or other filling
A few handfuls of your choice of cheese
Salt and pepper to taste
Chopped parsley to taste

Start the leftover chili warming on the stove, and preheat the oven to 350 degrees.  As it warms, wash the peppers and then cut them either 1) length wise, leaving the stem on the pepper so the filling won't fall out, or 2) cut off the top of the pepper as close to the stem as you can.  Clear out the ribs and seeds from the peppers and put a pinch of salt and pepper into the bell peppers.  Once the chili is warm, taste it and adjust the seasonings as necessary.  Add a small handful (about 1/4 cup) into the chili and stir until it melts.  Cover a cookie sheet in foil, and place the peppers on top.  Fill each pepper to the top with the chili mixture.  Cook for 25 minutes.  After the 25 minutes, cover the tops of the peppers with a small handful of cheese and cook 3-5 more minutes until the cheese has melted.  Remove from oven and let sit for a few minutes before serving.  Top with chopped parsley if desired.

Recipe: Black Bean, Sweet Potato, and Swiss Chard Chili

Who doesn't love a good pot of chili? It is great on a cold night, and wonderful to keep reserves of in the freezer.  Like many of you, I grew up with the fairly standard ground beef and kidney bean version and it always brings back good memories when I make it.  However, I also love to try new versions out, and adding veggies to something never hurts.  The base recipe was inspired from this, which used butternut squash instead.  I also had about a cup of cooked orzo on hand that I added in, though this is completely optional.  A few other tweaks here and there and a whole new beast is made.  Meat could very easily be added to this as well if you want it in there.

You will need:

One and a half cooking onions, chopped
2-3 cloves garlic, finely chopped
1 large sweet potato, cubed
Three 15oz cans of black beans, washed and drained
One 14.5 can diced tomato, UNdrained
1 Bunch swish chard, washed, dried, torn from the stems and chopped
2.5-3.5 cups stock (I used chicken)
One handful fresh parsley, finely chopped with some reserved for garnish
1 cup cooked orzo, optional
2 Tablespoons Adobo Chili Powder
2 Teaspoons Ground Cumin
2 Teaspoons Dijon Mustard
Olive Oil
Salt
Pepper
Red Pepper Flakes
Feta for garnish

Start by prepping the sweet potato.  Mine was pretty ugly on the outside so I peeled it.  Either way, cut it in half length wise and then cut into half-moons.  Stack about 3 half moons on each other and cut them in half length wise.  Then cut these sticks into about 3 cubes each (you can cut them still stacked up to make this faster).
Heat a teaspoon or two of olive oil in a large pot over medium heat.  When hot, add the onion and cook for 4-5 minutes.  Add a dash of salt and pepper and then the garlic.  Stir and cook for 4-5 more minutes until the garlic just starts to brown.  Add the cubed sweet potato and cook for 4-5 more minutes until it starts to get tender.  Add the chili powder, cumin, another good dash of salt.  Stir to combine.
Add in the beans, tomatoes, dijon, and stock.  Stir and bring to a bubble.

Reduce to a simmer and let cook ~15 minutes or until the chili has thickened and the sweet potato is tender.  Halfway through give the broth a taste and adjust seasoning as necessary. When the potato is cooked add the chard.  Stir the chard into the chili and cook for 2-3 minutes or until the chard has wilted. Add in the cooked orzo if you wish, and then the handful of chopped parsley.  Stir to combine.  Garnish with feta and parsley if desired.

Love Thy Leftovers: Hummus Pizza

This was a supermarket epiphany, I didn't wan't to buy/make a pizza sauce that might not get used in something else, and I wasn't looking at spending a lot of extra money that night.  I already had a container of hummus in my fridge, and leftover stir-fry from a night or two before.  The rest came together pretty quickly.  I used the thin-crust Pillsbury roll out crust but feel free to use whatever type you want if you have a favorite, just note a difference in cooking times and you might have to rearrange some of the steps.

You will need:
1 can Pillsbury Thin Crust roll out pizza dough
Hummus (I used about half a container)
Toppings (I used the aforementioned stir-fry mix of slightly curried bell pepper, kohlrabi, and steak. See link)
One handful cheese of choice (I actually used a non-seasoned mexican cheese mix)
Red pepper flakes
Pepper
Garlic Powder
Parsley, chopped, for garnish is desired
Cooking spray

Start by preheating the oven to 400 degrees.  While it is heating, cover a cookie sheet with aluminum foil and spraying it with cooking spray (or a bit of olive oil).  Roll out the crust on the cookie sheet and sprinkle it with a little pepper and garlic powder.  Bake the crust for 5 minutes.  Remove from oven and spread the crust with the hummus, scatter on the toppings, add the red pepper flakes, and finally the handful of cheese.  Continue baking for 6-10 minutes or until the crust is browning and everything is heated through.  Remove and garnish with parsley, if desired.

Recipe: Kohlrabi, Bell Pepper, and Steak Stir-fry

That is a kohlrabi, and before going to the farmer's market a few weeks ago I'd never seen or heard of it. This past week I decided to give it a go.  The outer layer is peeled off with a paring knife and the light greenish white flesh can be eaten raw, stir fried, steamed, slaw-ed, or in pretty much any other way.  Flavor wise it is mildly sweet with hints of cabbage, and very crisp.  For this recipe, I used the meat that I had on hand (steaks my grandmother had sent from Omaha Steak) but any typical stir fry meat/meat substitute could be used.  I kept the seasonings very simple to let the sweetness of the kohlrabi play off the slight bitterness of the peppers and the bite of the garlic.

You will need:
4 four oz. top sirloin steaks, sliced
1 large clove garlic, finely chopped
2 bell peppers
1/2 large kohlrabi bulb, peeled
Soy Sauce
Olive oil
Salt
Pepper
Curry Powder
Cayenne or red pepper flakes

Prep work:
For the bell peppers, I started by cutting the four sides off of the core.  I then cut each section into strips length-wise and then cut those strips in half.
The kohlrabi, presents a bit of a challenge especially if it is a large bulb.  The best advice is to use a large, sharp knife and carefully slice through.  Then peel (if you haven't already) and laying the flat side on the cutting board cut into strips and then sections approximating the size of the bell peppers.

Stir-fry:
I found that two pans worked easiest for this, and started the second pan right after I added the meat to the first.  Start by tossing the meat strips in some salt and pepper, and then add to a pan heated over medium high heat.  Add a tsp of soy sauce and cook until the pink has just disappeared (if beef), or until completely cooked (if pork or chicken).

Heat the second pan (a large pot) over medium heat with a drizzle of olive oil.  When it is hot, add the chopped garlic and cook ~30 seconds or until golden.  Immediately add the kohlrabi and bell peppers and stir.  Add a dash of salt, pepper, curry powder, soy sauce, and either cayenne or red pepper flakes and stir to combine.  Cook for 3-4 minutes or until the kohlrabi begins to just brown.  Add the meat and give it a stir and a taste.

I served it over some barely, but rice would work just as well, as would the mix on its own.

Love Thy Leftovers: Swiss Chard Mashed Potatoes

Using leftovers in a creative and delicious way is the key to preventing boredom and waste in the kitchen.  I had a serving of swiss chard (with apple) left over and did not want to eat it plain.  Enter the mashed potatoes.  The swiss chard added some much needed texture, flavor, and nutrition to the mashed potatoes and the potatoes changed it up just enough to make it interesting.  If you want to make your own, that would be great too- I simply didn't have the time or potatoes to do that.  I had about a cup of wilted chard, but you can mix in however much you like, within reason (or amount of potatoes).  If your chard is still in large, wilted, chunks you might take a knife to it before adding it in so it mixes evenly.

You will need:
One cup swiss chard with apples (recipe below)
1 Garlic clove, very finely chopped
1 pouch instant mashed potatoes (I used herb and butter)
2 cups chicken or vegetable stock
1 pat butter
Salt
Pepper

For the swiss chard:
2 bunches swiss chard, removed from stalks and torn into bite sized pieces
2 buches swiss chard stems, chopped into bite sized pieces
1/2 onion, chopped
1-2 cloves garlic finely chopped
1 honey crisp apple, chopped
Olive Oil
Salt
Pepper

In a large pot heat a bit of olive oil over medium high heat.  Add the chard stems and cook 2-3 minutes, then add the onions and cook for 3-4 more minutes.  Create a empty space in the pan and add the garlic, cooking it until it just begins to brown, 30 seconds to a minute.  Stir the garlic into the onions and stems and then add the chard, salt, and pepper. Cook until the chard is completely wilted down.  Add the chopped apple and cook for 1-2 more minutes.

For the Swiss Chard Mashed Potatoes:
Put a pat of butter in a sauce pan and heat over medium heat.  Add the chopped garlic clove and saute until golden.  Add the 2 cups of chicken stock and bring to a boil.  While the liquid is coming to a boil heat the serving of swiss chard in the microwave or in a separate saute pan.  When the stock boils, take off the heat, and add the potato mix and stir with a fork until it all comes together.  Then take the heated chard and stir into the potato mixture and serve.

Recipe: Swiss Chard with Mushrooms

I can't believe I've gone this long without trying (or at least knowingly trying) Swiss Chard.  It is such a great leafy green that doesn't err too far on the bitter side.  Like any leafy green it wilts down to almost nothing, my two farmer's market bunches would have made 2-3 servings.  I buffed it up with some button mushrooms.  Did you know the stems of the swiss chard are edible as well? Those got chopped up and thrown in as well. This dish would be nice as a bed for a fatty fish such as salmon, or served alongside chicken or steak.  In the winter it would also be a nice dish on its own, served in a bowl, perhaps with a shredding of parmesan cheese.  

You will need: 

2 bunches swiss chard

Reserved swiss chard stems

1 pound mushrooms 

1/2 onion, chopped

2 Garlic cloves, fine chopped (1 medium clove=1/8 teaspoon good garlic powder)

Salt

Pepper

Paprika

Cayenne or red pepper flakes

Olive Oil

For this recipe I think it works best by starting with the prep work, it will significantly reduce the stress during cooking time.  Take the swiss chard by the base of the stem and pull upward on the leaf to strip it off, then tear each half leaf into 3-4 pieces.  Gently wash all the leaves and dry them in the colander/salad spinner/on paper towels.  Also give the stems a quick rinse in the sink and then chop them into bite sized pieces.  Dampen a paper towel and wipe off the tops of each mushroom and remove the stems.  Quarter each mushroom cap.  (If using them, garlic cloves should be finely chopped, and the half onion should be chopped).

Heat a large, deep pan with a turn of olive oil over medium high heat.  When hot, add the swiss chard STEMS and cook for 2-3 minutes (adding salt, and pepper).  Add the onion and cook for 3-4 more minutes.  Add the chopped garlic and cook for 30 seconds before adding the mushrooms.  Cook for 3 minutes and then add salt, pepper, paprika, and cayenne or red pepper flakes (the last two to taste).  Cook until the mushrooms are just soft and brown.  Add in the chard leaves, in batches if necessary, and cover the pot.  Stir occasionally until the leaves are wilted.  Taste and adjust seasoning as necessary.  

Recipe: Pesto Roasted Tempeh

Pesto is such a great ingredient: fresh, bright, occasionally with a bite, it gives a wonderful flavor to most anything.  This is an interesting way to use it in a new way (and perhaps with a new protein).  As you can see in the picture it turns into a very nice sandwich.  

You will need: 

1 block tempeh

3-4 Tablespoons pesto 

Salt 

Pepper

Start the oven preheating to 350. Line a cookie sheet with foil and lightly spray it with cooking spray to avoid any sticking.  Place the tempeh on the cookie sheet and dollop and spread out one Tablespoon of pesto, add the salt and pepper.  Add another tablespoon if it appears you need a bit more to cover.  Turn the tempeh over and repeat.  Cook on one side for 12-15 minutes, turn (add a bit more pesto),and cook another 12-15 minutes, or until golden brown and the pesto appears baked on.  

How I served it: 

Half a roll and hollow out some of the bread.  Shred or slice some smoked mozzarella or other cheese and bake or broil until melted.  Top with tempeh and some sauteed zucchini, onion, or other vegetable if desired.  Arugula/spinach/etc would also be very nice.  

Recipe: Spiced Sweet Potato Sticks

Have I mentioned that I love sweet potatoes? If not, I'll do it now: I love sweet potatoes.  All the benefits of a regular potato with Beta Keratin through the roof.  Plus, they just taste good.  This recipe is something like a steak fry.  It is a bit thicker than a traditional one but thinner than a wedge.

 I used two different types of sweet potatoes to try this out.  The first was a white sweet potato (color of regular potato, taste and texture of the sweet) and a regular one.  The white sweet potato cooked a bit faster, so thats something to keep in mind.

 The prep process is very easy, they can be seasoned however you like, and one potato should serve at least two (this is a good bit cheaper than buying them frozen, in my opinion, and they take about the same amount of time to cook).  As for seasoning, you can use anything in your pantry: Dried herbs, spices (from curry powder to cayenne and beyond), a bit of maple syrup, dijon mustard, etc.  I hope you enjoy these as much as I did.

You will need:
1 sweet potato (for every 2 people)
Olive oil
Salt
Pepper
Garlic powder
Paprika
Cayenne

Preheat the oven to 450.

To start the prep, wash the sweet potato with hot soapy water scrubbing to remove any dirt. Dry it, and then cut it in half length-wise.  Placing one half flesh side down, begin cutting the sweet potato into 1/4th inch or so strips.  Lay each strip flat and then cut it into 2-3 sticks.

Put all the strips into a large bowl and toss with a teaspoon of olive oil (if it appears to need a bit more to coat the sticks, go ahead and add it).  In a little bowl add a quarter to half palmful of salt, and then pepper, garlic powder, paprika, and cayenne to taste.  I used approximately equal parts garlic powder and paprika to the salt, half that amount of the pepper, and just a kick of the cayenne. Mix all of these together and then sprinkle over the potatoes in the bowl and mix them with your hand to coat evenly.

Cover a cookie sheet with aluminum foil and use either cooking spray or a bit of olive oil to grease it and prevent it from sticking.  Cook in the 450 degree oven for 20 minutes on side one and 5-10 minutes on side two, or until golden brown.  Keep an eye on the sticks, and turn the oven down to 425 if they appear to be browning too fast.

Serve shortly after removing from oven.

Recipe: Vegetable Polenta

I grew up in the South, so I have eaten plenty of grits.  They are a very comforting food, but one that is a bit finicky to cook and, done right, they take quite a bit of time and care.  Polenta is just as comforting but takes a fraction of the time and has a unique flavor.  For the uninitiated, polenta is basically corn meal.  Like grits, there are numerous different cuts and styles of it ranging in expense.  I stick with a box of corn muffin mix.  The texture is nice and smooth, and it comes together very quickly.  For this version,  I added plenty of vegetables and some mild chilies to give it a subtle kick.  You can add whatever you want as well, I even topped it a few nights with a portion of a zucchini boat (zucchini chunked and sauteed would be great in this as well).

You will need:

One 8.5oz box corn muffin mix
4 cups stock (or water, but it will have less flavor)
1/2 onion, chopped
1/2 bell pepper, washed and chopped
One 4oz can green chiles, drained
One 14oz can diced tomatoes, drained well
Pat of butter
Handful of parmesan or italian cheese mix (optional and to taste)
Thyme for garnish
Salt
Pepper
Garlic Powder

You will need two pots for this recipe, one large sauté pan and one medium sauce pot.  Put the saute pan over medium to medium high heat and saute the onions and green peppers until they just begin to get soft, around 5-8 minutes. While those cook, begin bringing the stock to a boil.  To the vegetables, add salt, pepper, and heavy hit of the garlic powder.  Add the drained chilies and the drained tomatoes.  Stir together and heat. When the stock begins to boil slowly add in the corn muffin mix while stirring to prevent any clumps. Cook together for 3-5 minutes, adding the pat of butter and the handful of cheese, until hot throughout and smooth.   Using a slotted spoon, add in the sauteed vegetables and mix together.  Taste and adjust seasoning as necessary.  Garnish with some thyme leaves and a small sprinkle of cheese.

Recipe: Zucchini Boats

I mentioned the large zucchini previously and this recipe got rid of the final two in one fell swoop.  The leftovers were fantastic, and depending on what you are serving with it (a salad or soup perhaps?) you could really get as many as 8 servings from it (half of each boat); and served alone you'd get 4 servings.  The filling for this could be cooked ahead and spooned into the boats before cooking.

You will need:
2 large zucchini, washed throughly
1 pound 93/7 ground beef (or chicken/turkey/etc)
1/2 onion, chopped
1 bell pepper, chopped
Handful of frozen corn
1/2 cup to full cup spagetti sauce
Shredded pepper-jack cheese, to taste
Salt
Pepper
Garlic Powder
Paprika

For the filling:
Salt, pepper, garlic powder, and paprika the ground beef and cook until all the pink is just gone (do not overcook).  Remove the meat to a paper towel covered plate to drain and wipe out grease from pan.  Sautee the onion, bell pepper, and frozen corn until the corn thaws (~5 minutes). Add some salt and pepper to the veggies.  Add the ground beef into the vegetables and top with the spaghetti sauce and stir to combine.  Remove from heat.

To make the boats:
Cut off the ends of the zucchini and carefully cut each in half.  With a spoon, scoop out the seeds and middle flesh of the zucchinis until you have a nice trench.  Try and leave a bit of an edge at the end of the zucchini to hold the filling.  Add some salt and pepper to the boats.  Spoon in the filling into the trenches.

To cook:
Heat the oven to 350 degrees.  Cook the boats on an aluminum lined cookie sheet for 30 minutes.  Add the shredded pepper jack to the top of the boats and cook for 5-7 more minutes or until cheese is bubbling.