Friday, June 22, 2012

One Zucchini, Two Zucchini, Three Zucchini, Four

Well this evening consisted of perfecting my recipe for zucchini muffins.  I sifted and measured, creamed and combined, spooned and spread my way to a satisfying consensus.  Thanks to all my testers and guinea pigs!!:)  I have not fully revised my recipe for publish, but I can tell you that it involves chocolate chips, walnuts and buttermilk.!!  My brother in law and sister's garden is in over drive and zucchini is popping out like zits on a pubescent teen!!lLOL JK. They are easily the size of your forearm and are great for casseroles and baking.  Having a grater and a mandolin are definitely recommended to manipulate the veggie and diversify it's appearance.  I made muffins, a chocolate zucchini pie with a chocolate  graham cracker crust and a batch of Bake Pops!!  I left out the sticks this time, so technically I guess they're called Cake Balls!!  I said Balls.  Sorry,  I'm a little  tired.  Alas I digress.  I also came up with a wholesome, one skillet meal using the unused portion of the 3 lb. zucchini  It was magnificent.  I used other fresh ingredients from our herb garden to round out the flavors like oregano and basil.  These herbs, along with 2 grated carrots,  1 chopped onion,  5 cloves pressed garlic, 3/4 lb. ground beef and 1/2 lb. uncooked macaroni, low sodium beef broth and lastly SPST (Salt and Pepper to Suit your Taste) made for a great addition to my cookbook.  Stay tuned for more recipes with zucchini, sweet and savory! It feels so good knowing that we are growing what we eat and eating what we grow.  If you don't already, you should give it a shot.  The overwhelming gratification brings you closer to achieving ZEN!  and looks darn good for our purses and wallets!

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