Archive for September, 2014
zucchini bread
Posted in breads, zucchini on September 23, 2014| Leave a Comment »
oven roasted potatoes
Posted in potatoes, tagged potatoes, roasted on September 17, 2014| Leave a Comment »
Don’t just buy white potatoes! Farmer’s markets are the best places where you will find different colored potatoes of all shapes and sizes. I also added a sweet potato to add more color.
From plain white ones (always delicious) to purple, red, black, orange etc… Cut them into your favorite shapes and toss them with your favorite spices. Line a pan with parchment paper and line them up side by side. Place them in a preheated 400* oven for about 30 to 40 minutes. Turn them over and bake for another 10 minutes or until crisp and brown.
Zucchini Crust Pizza!
Posted in reblogged, zucchini on September 5, 2014| Leave a Comment »
Thank you Debs at Seattle Local Food for this great recipe! At this time of year I appreciate different ideas on how I can use the zucchini rampicanti growing in my garden! Thanks!
Grate 4 cups of zucchini.
Add a little salt and use a cheesecloth to squeeze out as much liquid as possible.
Add all other ingredients and mix well.
Spread out evenly on a pizza pan and bake in a hot 350* oven for about 15 minutes.
Add your favorite toppings and place in the oven for another 15 to 20 minutes or until cheese has melted.
When I wrote about cauliflower crust pizza, reader Sarah tipped me off on the Seattle Local Food Facebook page to another idea: zucchini crust. Apparently it’s a trick she learned from her grandmother.
Grandmother-approved and grain-free? I had to check it out. If it was as delicious as it sounded, it could be the ultimate cure for too-much-zucchini season.
It works just like the cauliflower crust, only you pre-shred the zucchini raw, and drain out its excess liquid, whereas you mash the cauliflower after cooking it. If you have a food processor with a top shredding blade, assembling this crust is fast and easy. The whole pizza-making process is actually pretty quick.
The result is a thinner crust than the cauliflower, with a nice chewiness. A wetter topping such as tomato sauce can make it a bit soggy, but tastes so good that I don’t mind. Pesto works really…
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un poco di tutto 