I must have felt pretty good this morning when I got up because after breakfast I went outside and picked a couple dozen cherry tomatoes and one early girl that had started to rot on the bottom side. After I brought the tomatoes inside I went back outside and pruned the roses and then mowed the back yard and since I was feeling pretty good I went ahead and mowed the front lawn as well; that is something that I have not been able to do for several months.
I was pretty tired when I finished and so I went into the house cleaned up and sat for a while. Before I knew it, it was about 1330 so I reheated the rest of my shrimp gumbo and had that for lunch. Since there was not a lot of it I sliced the bad part off the tomato with a lot extra just to be safe and then cut the remainder into slices and put them onto a couple slices of wheat bread and added a few slices of mozzarella cheese on top and them broiled it in the toaster oven.
Kathleen came downstairs and made herself a couple left-over pancakes for breakfast; I had four of them for breakfast myself and there are still enough for breakfast tomorrow. After we both finished eating I loaded the dishes into the dishwasher and turned it on and then went into the living room and took a nap.
When I woke up I had a feeling that I wanted to get a little more done and so I went back outside thinking that I would just work out in the garage for a while; butttttt, since it was such a nice day outside I decided that I would shove some of the soil from the west side of back part of the driveway and move it to the front part of the driveway.
By the time I finished not only was I pretty exhausted but I had a pile of dirt about a foot high and four foot wide by ten foot long. I just did not have enough left in me to level it out so that will have to wait for another day.
It is almost time for dinner so I think that I will go upstairs and see what Kathleen is planning for dinner. While she is doing that I think that I am going to hit the shower and clean up and cool off.
Saturday, August 23, 2008
Fabulous Food Friday
Since Alyssa has not posted one of her fabulous foods I thought that I would give it a shot. Since this is the time of year when everyone is either trying to give away their extra zucchini or trying to figure out what to do with the over-sized squash that some one unloaded on them.
The Simple Zucchini
Zucchini, a summer squash, is one of the easiest vegetables to grow. It is inexpensive, versatile and tasty. Although it is not especially high in any specific nutrient, it is low in calories, and it contains antioxidants and 2.5 grams of fiber per one-cup serving.
The long, green summer squash is most familiar to us and is easy to prepare. Toward the end of summer, many people tire of it and look for new and interesting ways to cook it. If you grow zucchini, you are most likely need more recipes for cooking it, since the plant has a reputation for growing “out of control” overnight, producing a great number of squash that can grow very large.
There are thousands of recipes using zucchini available on the Internet. You can use large or small zucchini for Zucchini-Crusted Pizza recipe, which is delicious and low in carbohydrate. The crust is made by shredding the zucchini, a good way to re-introduce it to people who don’t like seeing the seeds when it is cut into “moons” or chopped.
Here is something you might try. Enjoy this unusual pizza for breakfast, lunch or dinner and for a healthy snack.
Ingredients & Preparation
Zucchini-Crusted Pizza Ingredients:
2 cups packed grated zucchini (about two 7" zucchini)
2 eggs, beaten
¼ cup almond flour or almond meal
½ cup grated mozzarella
2 tablespoons grated parmesan
1 teaspoon dried Italian seasonings, or 2 teaspoons combined of minced fresh basil, thyme, oregano and parsley
Topping
1 large ripe tomato, thinly sliced
2 ounces goat cheese
1 thinly sliced fresh or roasted red pepper
8 olives, sliced
Preparation:
Preheat oven to 400°.
Spray a 10" pizza or pie pan with vegetable oil cooking spray.
Combine zucchini, eggs, almond flour, cheese and herbs in a bowl and mix well.
Spread crust mixture in the prepared pan and bake for 35 to 40 minutes or until golden brown. Remove from oven, but leave oven on.
When the crust has cooled for about 10 minutes, use a spatula to loosen it from the pan, so it won’t break when serving.
Top the crust with the vegetables and goat cheese and bake at 400° until heated through and cheese starts to color.
Makes 6 servings
Serving Suggestion:
Additional suggested toppings:
Sliced raw or sautéed mushrooms
Chopped artichokes, water packed or marinated
Sliced onions
A layer of pesto
Fresh leaves of spinach or Swiss chard
Fresh or roasted garlic
Chopped fresh or dried herbs such as basil, mint, parsley and thyme
Make a breakfast pizza by layering thin slices of Canadian bacon, shredded cheddar cheese and diced pineapple.
Nutrition at a Glance (per serving)
Calories 140
Total fat 9g
Saturated fat 3g
Carbohydrate 8g
Dietary fiber 2g
Protein 8g
Good luck and enjoy!
The Simple Zucchini
Zucchini, a summer squash, is one of the easiest vegetables to grow. It is inexpensive, versatile and tasty. Although it is not especially high in any specific nutrient, it is low in calories, and it contains antioxidants and 2.5 grams of fiber per one-cup serving.
The long, green summer squash is most familiar to us and is easy to prepare. Toward the end of summer, many people tire of it and look for new and interesting ways to cook it. If you grow zucchini, you are most likely need more recipes for cooking it, since the plant has a reputation for growing “out of control” overnight, producing a great number of squash that can grow very large.
There are thousands of recipes using zucchini available on the Internet. You can use large or small zucchini for Zucchini-Crusted Pizza recipe, which is delicious and low in carbohydrate. The crust is made by shredding the zucchini, a good way to re-introduce it to people who don’t like seeing the seeds when it is cut into “moons” or chopped.
Here is something you might try. Enjoy this unusual pizza for breakfast, lunch or dinner and for a healthy snack.
Ingredients & Preparation
Zucchini-Crusted Pizza Ingredients:
2 cups packed grated zucchini (about two 7" zucchini)
2 eggs, beaten
¼ cup almond flour or almond meal
½ cup grated mozzarella
2 tablespoons grated parmesan
1 teaspoon dried Italian seasonings, or 2 teaspoons combined of minced fresh basil, thyme, oregano and parsley
Topping
1 large ripe tomato, thinly sliced
2 ounces goat cheese
1 thinly sliced fresh or roasted red pepper
8 olives, sliced
Preparation:
Preheat oven to 400°.
Spray a 10" pizza or pie pan with vegetable oil cooking spray.
Combine zucchini, eggs, almond flour, cheese and herbs in a bowl and mix well.
Spread crust mixture in the prepared pan and bake for 35 to 40 minutes or until golden brown. Remove from oven, but leave oven on.
When the crust has cooled for about 10 minutes, use a spatula to loosen it from the pan, so it won’t break when serving.
Top the crust with the vegetables and goat cheese and bake at 400° until heated through and cheese starts to color.
Makes 6 servings
Serving Suggestion:
Additional suggested toppings:
Sliced raw or sautéed mushrooms
Chopped artichokes, water packed or marinated
Sliced onions
A layer of pesto
Fresh leaves of spinach or Swiss chard
Fresh or roasted garlic
Chopped fresh or dried herbs such as basil, mint, parsley and thyme
Make a breakfast pizza by layering thin slices of Canadian bacon, shredded cheddar cheese and diced pineapple.
Nutrition at a Glance (per serving)
Calories 140
Total fat 9g
Saturated fat 3g
Carbohydrate 8g
Dietary fiber 2g
Protein 8g
Good luck and enjoy!
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