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[tweetmeme] From The Classic Zucchini Cookbook: 225 Recipes for All Kinds of Squash I decided to try out

Tomato Zucchini Soup

3 tablespoons extra virgin olive oil
1 onion, minced
1 Small fennel bulb or 2 celery ribs, minced
1 carrot, minced
2 cloves of garlic, minced
1 ounce ham, minced (optional)
4 cups chicken broth or vegetable brother
2 cups diced and seeded tomatoes
2 cups grated zucchini
Salt and freshly ground black pepper

1. Heat the oil in a soup pot over medium heat.  Add the onion, fennel, carrot, garlic, and ham.  (if using)  Saute until the vegetables are soft and fragrant, about 5 minutes.

2. Add the broth and tomatoes.  Bring to a boil, then reduce the heat, and simmer for 30 minutes

3. Add the zucchini and salt and pepper to taste.  Simmer until the zucchini is cooked through, about 15 minutes.

4. Serve hot.

Serves 4

I modified things a bit…

  • I used butter instead of olive oil
  • I opted to use 5 stalks of celery instead of the fennel or 2 celery ribs
  • I forgot to buy a carrot…
  • I used about 10 cloves of garlic
  • I didn’t use ham
  • I probably used about 6 cups of chicken broth and could probably use a bit more due to all the extra stuff I added – most of it absorbed the liquid….
  • I used a 24 oz. can of diced tomatoes
  • I used about 6 cups of zucchini
  • I added a 10 oz. container of sliced mushrooms
  • I also mixed in a pound of mini shell pasta

It came out really really yummy!
I highly recommend….

Do any of you have any good recipes that use ingredients from your garden?
I’d love it if you shared.
If you enjoy cooking, please feel free to join Rose’s Recipe Group over on Facebook.

Please comment and subscribe.

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One Year of Everyday with Rachel Ray for $4

Since I know so many of you enjoy cooking, I thought I’d pass this along to you!!

Right now you can get a 1 year subscription to Everyday with Rachael Ray for $4

The price is listed at $23.99 but use promo code FOOD and the price will drop to $4
I selected the 2 year option and it gave me the discounted price as well!
Thank you to Who Said Nothing in Life Is Free for passing along this great deal!!


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[tweetmeme] Spicy Shrimp and Pasta

Recipe Courtesy of Blue Crab Bay Co.

1 lb. linguine or spaghetti
1 lb. frozen cooked shrimp
6 cloves garlic, peeled and smashed
1/4 cup olive oil
1-1/2 cups Blue Crab Bay Sting Ray Bloody Mary Mixer
1/4 cup parsley

Defrost shrimp in cold water and drain.
While cooking linguine, heat garlic in olive oil for one minute in skillet.
Add shrimp and saute for 3 minutes.
Add Sting Ray and heat for one minute or until steaming.
When pasta is al dente (slightly firm), drain. Do not rinse.
Add parsley to shrimp and toss with pasta.
Season with cracked pepper, grated cheese is optional.
Serves 4

You can see other recipes for Blue Crab Bay Co. products by clicking on their name.
You can view other recipes I enjoy at Rose’s Recipe Group.

What are some of your favorite recipes?

I’d love it if you added them to Rose’s Recipe Group!!

Please comment and subscribe.

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The Weekly Re-cap: I showed you pictures of Isabella with her new Monkey Toy and my Dad entertaining.  I made Pesto and shared the recipe I used.  I tried sending a message on HootSuite and I shared a guest post called Who Will You Be When The Pilgrimage Is Over.  We discussed some good service I’ve received lately and lastly I made a request to all of you for donations for a Poker Run to benefit The Ronald McDonald House.

The Weekly Movie: Percy Jackson & The Olympians – The Lightning Thief – What I saw of it was really cute!  I need to go back and watch it again when I’m not distracted!

The Weekly Downer: Again – people who don’t return phone calls.  I have a contractor who I left a message for about 2 weeks ago.  Too late – even if he calls me back, I can’t do business with him.  If he can’t be bothered to call me when I’ve got paying work for him to do, he sure as hell isn’t going to call me back if there’s a problem after the job is done.

The Weekly Food: Pesto, Pork Chops, Steak & Cheese Burrito, Tomato Sandwiches….

The Weekly Interesting Fact: You can’t kill yourself by holding your breath.   (I guess I never thought about it, but it makes sense….)

The Weekly Birthdays: Tina Price, Joel Kuhn, Mariana Caglioti, Valleri James, Bridgette Almstead Garioli, Misha Gnazzo Yoshida, Carla Roberts Pryor, Tim Hoss, Jenn Boudreau, Kate Mostaccio, Diona Irish, and Melissa TatorI hope you all had wonderful birthdays!!  Leave a comment to let us know what you did for your special day!

The Weekly Activity: Interviews, phone calls, networking, and a motorcycle ride 🙂

Sofft - Floria

The Weekly Shoes: I love the shoes pictured above!!

The Weekly new people I’ve found on Twitter: TS Ensemble, Woo Themes, Glennpeter Jewelers,  and Jennifer Gish.

The Weekly Charity I’m Pimping: The No Destination Poker Run to benefit The Ronald McDonald House.  For donation information click here.

The Weekly Countdown: Days until Brenda returns to General Hospital: 5

The Weekly Hypothetical: If you had an over-abundance of tomatoes, what would you do with them?

Blue Flowers image from: http://www.flickr.com/photos/chitrasudar/2780206155/sizes/m/in/photostream/
Shoe image from: http://www.thewalkingcompany.com/brands/Product.aspx?ProductID=12144&pagetag=women_fashioncomfort&source=comfort
Percy Jackson image from: http://www.percyjackson.org/info/percy-jackson-official-site-updated/
Cake image from: http://www.giftacrossindia.com/cakes.asp

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[tweetmeme] I found this recipe in The Classic Zucchini Cookbook.
I highly recommend this cookbook, especially if you have zucchini growing in your garden.
It had a recipe for a Zesto Pasta Salad and it had a separate pesto recipe.

Pesto

Making pasta every summer is my favorite food preservation task.  There’s no boiling water to fuss with, no steaming hot stove to worry about.  The food processor takes the labor out of making pesto.  If you have a garden, or if you can buy basil in quantity from a farm stand, it’s worth setting aside some time to make pesto in quantity for the freezer.

1-1/2 cups fresh basil leaves, tightly packed
2 cloves of garlic
3 tablespoon pine nuts
1/4 cup extra virgin olive oil
3 tablespoons freshly grated Parmesan cheese
Salt and freshly round black pepper

1. Combine the basil, garlic, and pine nuts in a food processor fitted with a steel blade.  Process until finely chopped.  With the motor running, slowly pour in the oil and continue to process until a paste forms.  Add the Parmesan and salt and pepper to taste; pulse to combine.

2. Let the pesto stand for at least 20 minutes before serving to allow the flavors to develop.  Store in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 4 months.

Note: To preserve the light green color of the pesto once you have transferred it to a storage container, cover the pesto with a film of olive oil to seal out the air.

Makes about 2/3 cup.

I hope you enjoy it as much as we did!

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I found this recipe in The Classic Zucchini Cookbook.
I highly recommend this cookbook, especially if you have zucchini growing in your garden.
There was a funny joke – Why do New Yorkers (or wherever you’re from) have to lock their car doors every August?
To keep people from filling their cars with zucchini of course!
When I told my Mother that joke, she laughed and told me that my Aunt used to put zucchini in people’s cars down in Pennsylvania.  So it’s a joke based on truth!!

My baking mess!

Chocolate Zucchini Bread

1-3/4 cups sugar
3 large eggs
1 cup vegetable oil
2 cups grated zucchini
1 tablespoon vanilla extract
3 cups unbleached all-purpose flour
1/2 cup unsweetened cocoa powder
1-1/4 teaspoons salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/2 cup chocolate chips
1/2 cup chopped nuts

1. Preheat the oven to 350°F.  Lightly grease two 5×9-inch loaf pans.
2. Combine the sugar, eggs, and oil in a large bowl.  Beat until well blended.  Stir in the zucchini and vanilla
3. In another bowl, sift together the flour, cocoa powder, salt, baking soda, cinnamon, and baking powder.
4. Add the flour mixture to the zucchini mixture and stir just until blended.  Stir in the chocolate chips and nuts.
Pour the batter into the prepared pans.
5. Bake the loaves for 1 hour, or until a tester inserted in the centers comes out clean.
6. On wire racks, cool the breads in the pans for 10 minutes.  Invert onto the racks and cool completely.

Makes 2 loaves

I hope you enjoy it as much as we did!

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This picture was taken before we combined with the pasta so you could see the main ingredients. It came out really delicious!

The pictures a little dim, but we had out first dinner with zucchini out of the garden!  Michael has worked so hard on making the garden a success.  He wrote a nice blog about things he learned from his first garden.  Check it out.

Here’s how I made dinner:

Boneless Chicken Breasts
Zucchini
Mushrooms
Butter
Chicken Broth
Garlic Powder
Beau Monde
Salt
Pepper
Pasta of choice – I used Penne

Make pasta to instructions on package.  While it is cooking do the following:

Chop up the boneless chicken breasts into cubes.  (I used 3 breasts)
Saute the chicken in some butter until they’re cooked through.
Remove from pan and cover to keep them warm.
Next saute the zucchini in the pan with butter.  Sprinkle with garlic powder, salt and pepper.
Heat until they are soft, but remove them from the heat before they get soggy.
Then saute the mushrooms in butter. (YES, I KNOW I LIKE BUTTER!!)
Sprinkle with garlic powder, beau monde, salt and pepper.

Combine the chicken, zucchini, and mushrooms all in a pan together.
Pour in some chicken broth, about half way up the pan.  Heat until the broth is warm.
Combine with the pasta, mix and serve.

Do you have a garden?
Have you harvested anything yet?

If you have recipes to share, please visit my Recipe Group on Facebook.

Please comment and subscribe.

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