I’ve been holding this recipe for a while now. I just never seemed to have the right ingredients, and i wasn’t sure i could get the whole idea of a veggie past the hubby! He like the spinach lentil cakes because there is nothing that distinguishes a vegetable any more!
2 zucchini, halved lengthwise
salt and pepper
1 cup flour
1 teaspoon baking powder
1 cup skim milk
1/2 small onion
2-3 cloves garlic
1/2 cup grated parmigiano-reggiano
2 teaspoons dry each finely chopped parsley and mint
Preheat the oven to 275 degrees . Place a wire rack on a baking sheet and place in the oven. Scrape out the seeds from the zucchini with a spoon. Shred the zucchini in a food processor. In a strainer or colander, salt the zucchini and let drain for a few minutes. Press out any excess liquid.
Shred the onion in the food processor (you can use the same bowl) – set it aside.
In a large bowl, add the flour and baking powder. Combine the milk and egg.
Make a well in the center and add the milk and egg. Add milk and egg. Stir in the zucchini. Stir in the onion. Grate in the garlic (or use a garlic press). Season with salt and pepper. Stir in the cheese and herbs.
In a large skillet (or on a stove top griddle), spray with pam. Drop 3-inch cakes of batter into the pan in batches. Cook, flipping once, until golden, 4 to 6 minutes. Keep warm in the oven.
Note: Take care, these babies cook up fast!
Mine definitely did not look like RR, mine were more like pancakes and i used 3 small zucchinis.
The taste with the mint was slightly strange and i’m not so sure i’m in love with it. Maybe leave out hte mint and add lemon next time… Either way a not so bad way to get your veggies in, only 1 cup of flour among 16 resulting pancakes.
I found this recipe in a slow carb crock pot cookbook and finally got around to making it.
I was a little worried, since most of the other recipes called for making your own slury and this one seemed to easy with just a can of cheese soup… Alas, it’s easy and yummy. As usual I made it my own, changed the meat to turkey from beef, cut the amount to 3/4, used rotel, added a serrano, and for my portion, not the hubbies – added a can of kidney beans and corn! So i guess it’s something else now, but still yummy. So yummy in fact that i forgot to take a picture!
3/4 pound ground turkey
1 can condensed cheddar cheese soup
1 cup boiling water, 1 tbl beef bullion (combined)
1 can rotel (not drained)
1 can kidney beans – drained
1 can corn – drained
shredded cheese for serving
In a medium skillet, over medium heat, brown the beef. Drain off fat.
Combine beef with remaining ingredients in slow cooker. stir well.
Cover and cook on low for 4 hours. Stir before serving. garnish with cheese.
Notes: I added the rub i usually put on my burgers, i put some into the mixture! I liked it!
1 (12-ounce) 2-4 peppers – bottle roasted red peppers, drained
Cut tofu crosswise into 4 slices. Place tofu slices on several layers of heavy-duty paper towels; cover with additional paper towels. Let stand 30 minutes, pressing down occasionally.
Combine basil and next 8 ingredients (through garlic) in a large zip-top plastic bag. Add tofu to bag; seal. Marinate in refrigerator 1 hour, turning bag occasionally.
Place flour in a shallow dish. Place egg substitute in another shallow dish. Place panko in another shallow dish.
Remove tofu from marinade, reserving remaining marinade. Working with one tofu piece at a time, dredge tofu in flour, shaking off excess. Dip tofu in egg substitute, allowing excess to drip off. Coat tofu completely with panko, pressing lightly to adhere. Set aside. Repeat procedure with remaining tofu, flour, egg substitute, and panko.
Heat a large nonstick skillet over medium-high heat. Add olive oil to pan, swirling to coat. Add tofu to pan; reduce heat to medium, and cook for 4 minutes on each side or until browned. Remove tofu from pan, and keep warm.
Combine reserved marinade, walnuts, and bell peppers in a blender; process until smooth (about 2 minutes). Pour bell pepper mixture into pan; cook over medium-high heat 2 minutes or until thoroughly heated. Serve with tofu.
What i will try next, is to double the marinade, and take 1/2 to make sauce.
This time since so much of the marinade was used in the tofu – i added extra garlic, cajun olive oil, and a dollop of Dijon mustard. Had a bite to it!
Use a marinader to suck all the good juice into the tofu.
This weekend I did a double header! 2 stair climbs – one in Seattle one in Portland (OR)! At first i was just going to do 40 flights in Seattle and 160 in Portland… But then I learned i could do 160 in both! So i said why not! We started the day in the fog!
The 40 floor building was actually the “smallest” building i had done, but agreeing to do it 4 times in row – that was big! Since I had 2 races, i decided to get an additional Wonder woman Shirt!
I did do very well, i thought, very fast for me! 8 minutes! That is nearly 5 flights a minute! Oh my!
Obviously I got slower over each one! They did a full split – so i got to see how i did each time!
We drove back down to portland saturday after the race and check out and was ready for the next race!
This race I had a wife of a friend of my husbands and her running ream join me – i’m pretty sure they hated me by the end!
Once again i was up for the 160 flights – which was actually 164 since we climbed to the 41′st floor… oy This time it seemed a bit harder, my thighs were pretty chatty – perhaps the long climb the day prior or walking around seattle hills or… By the end of the second run i was considering bailing and calling it a day… But decided to just keep on truckin! And i did the full climb, 4 times! Yeah me!
All in all i feel pretty proud of myself and am looking forward to see how i do in Denver at the end of February – 56 flights! (I’ve done this one for 4 years, but i always like to see if i can go faster!)
As a reward, we went for a great brunch on the 30th floor of that building. It was nice to relax a little and enjoy a fabulous meal!
I ended the day with pedicures with my mother-in-law! Woot!!!
I’m always a fan of velveta and rotel or salsa all melty and yummy so figured i’d give this one a try. Found this recipe in Stephanie O’Dea’s second crockpot cookbook.
1 (8 ounce) block of cream cheese (i forgot this)
1 pound of velveeta
2 cups of salsa
1 envelope of taco seasoning
So as i was entering this recipe here, i figured out, i did it wrong…
8 ounces of velveta, chopped
1 cup of salsa – ortega regular – no corn or beans
1/4 cup taco seasoning
Use a 4 quart slow cooker. Dump everything in.
Cover and cook on low for about 3 hours, or 90 min on high. Or until the cheeses have fully melted. Stir well and service your favorite chips.
Use a 2 quart slow cooker (one of my triple dippers)
Put in cheese, cover with salsa, and taco season.
Turn on (I only have warm – which is really just ON) Stir at about the 2 hour mark, most of the cheese is melted, sneak a bite, wait for guests to arrive and continue to eat.
All in this recipe for me was just ok – now that i know i did it all wrong and in the wrong quantities, it means it’s time to try again and experiment. Next time i would definitely go with rotel vs salsa, or get better salsa!
Definitely would have had a different flavor adding in the cream cheese.