I am actually running out of zucchini because the pestilence that is the squash borer has pretty much destroyed my plants. But for a final hurrah, I decided to make Zucchini Brownies. The kidlet really liked them.
1 cup of sugar
1 T vanilla
1/4 cup vegetable oil
3 cups of shredded zucchini
1 cup of flour
1/2 cup cocoa
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 tablespoon baking soda
1 cup of chocolate chips
Preheat oven at 350. Grease an 8 x 8 square pan.
Combine the first five ingredients in a medium bowl. Add the next five. Fold the chips. Pour batter into the pan. Bake for 30-45 minutes.
These are fudgy without being dense. Really good microwaved with some ice cream, chocolate syrup and salty peanuts. Should be kept in the fridge.
Last year I coddled my cantaloupes. I pollinated the flowers with a clean paintbrush and flagged the melons when I would pick them when they were PERFECTLY ripe. I fussed over them, trying to give them as much water as possible.
It was a total disaster. I got TWO melons during the whole growing season. I picked them too early, I picked them too late. There were rotten melons everywhere. This year, these volunteer plants just sprouted where we are growing acorn squash. I ignored them because of last year's fiasco. And on Saturday morning, I smelled the fragrant floral sweet smells of ripe melons. And between the zucchini, butternut and acorn squash I found not one but TWO perfectly ripe melons:
It was like a melon Christmas. And they were delicious and sweet.
I am not anywhere near Italian but I like to watch Cooking Channel and this recipe was influenced by a few shows I saw on it. I have no idea which shows, but the big thing was the adding of the butter. Wow, made a huge difference.
1 large onion, finely chopped
6 cloves of garlic, smashed
6 sweet banana peppers out of the garden, chopped
2T of butter
2 T olive oil
2.5 pounds of garden grown roma tomatoes
1/2 cup red wine
1 6 ounce can of tomato paste
1 T fresh oregano
6 fresh roma tomatoes, roughly chopped
Take the first three ingredients and saute in the olive oil and butter until soft. Blend the tomatoes and red wine and tomato paste until finely pureed. Let this simmer uncovered for about 3 hours. It should be nice and thick. Add the oregano and chopped romas and let it simmer for another half an hour. The chopped romas add a nice chunkiness which I rather liked as well as a bright acidity.
I would show you a picture of the sauce but we ate it all. Some people just dipped it in garlic bread and ate it over the pot.
I am a tiny Asian woman trying to navigate the Deep South. I have a profound love of all things deep fried.
I married a man seven years my junior (WHO IS THE ROCK STAR! JAYUUH!)
I have a well developed sense of humor and a poorly developed sense of spacial relations.
I share too much, which is why I need to blog to edit before I over share with people how often I poop and how I saw my first gray hair at 24 AND IT WAS NOT ON MY HEAD.
I had a child on February 2007 I had another child in October of 2011. My life has not been the same. It has gotten a lot better.
If you wish to contact me email me at minjenah at gmail dot com. I will respond, eventually.