Zucchini Tots

So, yet again, while clicking through Pinterest, I came across these gems. I knew I had a zucchini in my fridge that a friend had given me from her garden, as well as all the other simple ingredients in this recipe, so I whipped them up!

Credit is given to the blog, The Curious Country Cook, and the link is here..........http://curiouscountrycook.blogspot.ca/2012/03/zucchini-tots.html. They were extremely simple, very basic ingredients, and were very delicious, especially with a dollop of homemade raspberry jam on top! Jam courtesy of Cindy and O'Neils beautiful wedding!

The recipe only yields 12 mini muffins, so you can easily double the recipe. I would stick with mini though, and not make large muffins of this type. They are a great little snack to pop in your mouth....clearly, as I only have two left!

Zucchini Tots

1 cup grated zucchini
1 egg
1/4 cup shredded cheddar
1/4 cup minced onion
1/4 cup bread crumbs (I too used Italian style)
Salt & Pepper

Preheat oven to 400. Grate zucchini and press between paper towel to get moisture out, this way you won't have soggy tots. Combine egg, cheese, onion, bread crumbs, salt and pepper. Add squeezed zucchini. Mix. Drop by spoonfuls into a greased mini muffin tin (you can fill to the top and press down a little). Bake for 15-18 minutes. Let them rest, then spoon out onto a dish, they are better once cooled, and again, with a dollop of raspberry jam (this was my favourite part), AMAZING!

Enjoy!

K

One-Pan Farro with Tomatoes...

I bought a bag of this "farro" at Trader Joes a while back, and forgot about it until my girlfriend made THE most delicious dish the other night! I had it on Friday night, and I am attempting to make it for dinner, tonight, two days later!

I think the recipe was adapted from a Martha Stewart one, thats what it says anyway...but here is the rendition from Smitten Kitchen, and amazing food blog, check it out!

Considering its a grain, I am sure its relatively easy to find at your grocery store...and all the other ingredients are pretty basic! My girlfriend paired it with roast chicken, fresh sliced tomatoes with olive oil and basil, crispy pieces of baguette drizzled with olive oil, and a light sprinkle of course salt, AMAZING!

Again, here is the link, http://smittenkitchen.com/blog/2013/07/one-pan-farro-with-tomatoes/ or follow the recipe below. I highly suggest checking out the blog..amazing food photos, and recipes!

One-Pan Farro with Tomatoes...

Serves: 4 as a side, 2 as a hearty main
2 cups water
1 cup (updated) semi-pearled farro (see Note above for farro types)
1/2 large onion (I usually use a white one, for mildness)
2 cloves garlic
9 ounces grape or cherry tomatoes
1 1/4 teaspoons kosher or coarse sea salt
Up to 1/4 teaspoon red pepper flakes (to taste)
1 tablespoon olive oil, plus extra for drizzling
Few basil leaves, cut into thin ribbons
Grated parmesan cheese, for serving

Place water and farro in a medium saucepan to presoak (I find just 5 to 10 minutes sufficient) while you prepare the other ingredients. Adding each ingredient to the pot as you finish preparing it, cut onion in half again, and very thinly slice it into quarter-moons. Thinly slice garlic cloves as well. Halve or quarter tomatoes. Add salt, pepper flakes (to taste) and 1 tablespoon olive oil to pan, and set a timer for 30 minutes. Bring uncovered pan (no lid necessary) up to a boil, then reduce to a gentle simmer, stirring occasionally. When the timer rings, the farro should be perfectly cooked (tender but with a meaty chew), seasoned and the cooking water should be almost completely absorbed. If needed, though I’ve never found it necessary, cook it for 5 additional minutes, until farro is more tender.
Transfer to a wide serving bowl. If there's enough leftover cooking liquid to be bothersome, simply use a slotted spoon to leave the amount you wish to behind. Drizzle farro lightly with additional olive oil, scatter with basil and parmesan. Eat immediately. Repeat tomorrow.

Courtesy of Smitten Kitchen www.smittenkitchen.com

 

I am salivating already!

K

Fruit Pizza

I thought I had blogged this recipe a while back...apparently not..I haven't made this in forever, but wanted something light and fresh to bring to a friends place for dessert. I rummaged through my recipe book, and found the magical worn out paper!

Although this dessert looks tedious and time consuming, it actually isn't, but let your guests think what they like ;-)

FRUIT PIZZA

Crust

1/2 cup butter (room temperature)
1/4 cup icing sugar
1 cup flour

Combine these ingredients, I use my hands, makes a better dough. Press into a round pizza pan (this takes some patience), bake at 350 for 8-10 mins. Set aside to cool.

Cream Cheese Topping

1 8oz block of cream cheese
1/3 cup white sugar
1 tsp vanilla

Cream together, spread on the cooled crust.

The fruit I use are strawberries, blueberries, kiwi, sometimes banana, and canned pineapple tidbits because you need the juice for the pineapple glaze. Slice all your fruit, and arrange as you like it. I usually look back at my picture, starting from the outside to the inside.

Glaze

1 cup pineapple juice (from the canned pineapple, I find one can is enough)
1/2 cup white sugar
2 tbsp cornstarch
1 tsp lemon juice

Whisk together on medium to high heat until it becomes thickish. Pour over fruit, starting from the centre to the outsides. Refrigerate to let the glaze set. Serve right from the fridge, don't leave this out especially with the weather we have been having, it will melt!

Enjoy!

K