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How to use your zuchinni(OT)
I simply insert in into everything I cook. Its in
what I cooked today and will remain so. |
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How to use your zuchinni(OT)
Christina Websell wrote:
I simply insert in into everything I cook. Its in what I cooked today and will remain so. Good raw with a dipping sauce (by itself or as part of a crudite platter). I recall people stuffing the large ones (ala egg-plant) and baking them. They are pretty prolific, aren't they? (I recall a cartoon several years ago showing a masked, caped individual sneaking away from someone's front door, leaving a large bag of zucchini behind him.) |
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How to use your zuchinni(OT)
"EvelynVogtGamble(Divamanque)" wrote in message m... Christina Websell wrote: I simply insert in into everything I cook. Its in what I cooked today and will remain so. Good raw with a dipping sauce (by itself or as part of a crudite platter). I recall people stuffing the large ones (ala egg-plant) and baking them. They are pretty prolific, aren't they? (I recall a cartoon several years ago showing a masked, caped individual sneaking away from someone's front door, leaving a large bag of zucchini behind him.) Remind me not to grow 10 plants. If they would just not crop all at once too. |
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How to use your zuchinni(OT)
On 9/17/2013 5:00 PM, EvelynVogtGamble(Divamanque) wrote:
Christina Websell wrote: I simply insert in into everything I cook. Its in what I cooked today and will remain so. Good raw with a dipping sauce (by itself or as part of a crudite platter). I recall people stuffing the large ones (ala egg-plant) and baking them. They are pretty prolific, aren't they? (I recall a cartoon several years ago showing a masked, caped individual sneaking away from someone's front door, leaving a large bag of zucchini behind him.) My dad grew a couple of zucchini plants when I was a teenager. It was so prolific the neighbors cringed if they saw him coming over with a bag in his hands. I love it simply sliced and steamed. It's also great cut in half lengthwise, brushed with a little olive oil, sprinkled with salt & pepper and grilled (or cooked on a hot griddle) until tender (the exterior will be lightly browned). Some people make zucchini bread. Or, sliced lengthwise in thin strips, some folks use it in place of lasagna noodles in lasagna. Diced and simmered in a bit of tomato sauce with garlic is also nice. Or there is this, which I posted to the cooking newsgroup years ago: Strisce Colorate (Roasted Rainbow Vegetables) from La Cuchina: 1 sweet yellow bell pepper 1 sweet green pepper 2 red onions 1 eggplant 2 squash (zucchini) 2 gourds (one may assume pumpkin or other hard shelled squash) 2 tomatoes salt & pepper Preheat the oven to 350F/177C. Remove the seeds from the peppers and cut into thin strips lengthwise. Wash and cut the eggplant and gourds into thin horizontal slices. Skin the tomatoes, remove the seeds and slice thinly. Fill an oven-to-table dish using the strips of vegetables, alternating the colours. Sprinkle with salt & pepper and drizzle olive oil over the top. Cover with foil and cook for one hour until the vegetables are fairly dry. Serve the vegetables hot or cold. Jill |
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How to use your zuchinni(OT)
"EvelynVogtGamble(Divamanque)" wrote:
Christina Websell wrote: I simply insert in into everything I cook. Its in what I cooked today and will remain so. Good raw with a dipping sauce (by itself or as part of a crudite platter). I recall people stuffing the large ones (ala egg-plant) and baking them. They are pretty prolific, aren't they? (I recall a cartoon several years ago showing a masked, caped individual sneaking away from someone's front door, leaving a large bag of zucchini behind him.) LOL. The reverse thief! -- Joyce I want freedom, the right to self expression, everyone's right to beautiful radiant things. -- Emma Goldman |
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How to use your zuchinni(OT)
Christina Websell wrote:
I simply insert in into everything I cook. Its in what I cooked today and will remain so. So... what exactly *did* you cook today? -- Joyce I want freedom, the right to self expression, everyone's right to beautiful radiant things. -- Emma Goldman |
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How to use your zuchinni(OT)
"Bastette" wrote in message ... Christina Websell wrote: I simply insert in into everything I cook. Its in what I cooked today and will remain so. So... what exactly *did* you cook today? -- Joyce A pound of ground beef, fried with onions and courgettes, with thick beef gravy and a good helping of tomato puree in it. Mushrooms added if I have them, but I didn't. I can get three different meals from that if I separate it into three parts. 1. Add garam masala and curry spices to make a korma. Eat with rice or wraps (I put it in wraps this time) 2. Eat as made with potatoes and home grown green beans and cabbage. 3. Add chilli powder, garlic and red kidney beans for chilli con carne. Eat with rice or in wraps. The 4th option is spaghetti bolognese, but you really need mushrooms for that, then just add Italian-type spices. In all cases, make sure you chop up your courgettes and put them in there ;-) Next week I will use some diced beef I have in my freezer in my slow cooker, and courgettes will be included. I don't want to waste them if I can eat them, but actually they won't be wasted if they get too much for me as my chickens will eat them and turn them into eggs. The problem with courgettes is because they are frost tender they fruit over only a few weeks and if you take your eye off them they get massive in a week! Grace-over-the-road-from-me has taken two biggies to make chutney with. She makes chutney and jam to raise money for her bowling club. She also jumps out of aeroplanes for the same aim. She's 89. That's the kind of neighbour we used to have here. Tweed |
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