Showing posts with label zucchini. Show all posts
Showing posts with label zucchini. Show all posts

Thursday, May 24, 2012

Pumpkin filled with bacon, vegetables and toasted pine nuts


Pumpkin filled with bacon, vegetables & toasted pine nuts
Absolutely delicious... I was a little spoilt by my youngest daughter on a recent visit to Melbourne... this is an adaptation of  a recipe given to her... thanks to all  involved in my lovely dinner... Jaye, Tim and anyone else that might have played a part... feel free to add your own adaptations with what ever is in your refrigerators.
  •  
  • Bake a half butter-nut pumpkin until softened and cooked through... scoop out the flesh and add to the following. 
  • Pan fry with a little garlic some chopped bacon, diced onion and maple syrup. When this is nicely golden and cooked add chunky diced zucchini, chunky diced mushrooms and chopped parsley and fry until all the veggies have cooked through and then combine with the precooked pumpkin and a couple of tablespoons of lightly toasted pine nuts.
  • Into the base of the scooped our pumpkin shell layer crumbled feta cheese, vegetable and pine nut mix and grated tasty cheese until the shell has been filled topping with grated cheese and chopped parsley.
  • Heat through in the oven until warmed and golden on top... delicious.
 
Vegetable and bacon stuffed pumpkin layered with grated cheese and crumbled feta ready for browning and warming through...



Wednesday, May 2, 2012

Zucchini Parmigiana

Zucchini Parmigiana
I love all things cheese and tomato sauce... Parmigiana doesn't need to be meat here is a vegetarian version of an old southern Italian favourite.

  • Slice 3 or 4 large zucchini's into pieces about a 1/4 inch thick... flour, egg and breadcrumb them with an Italian inspired breadcrumb.
  • When coated fry them in about 1/4 inch of clean hot olive oil in a heavy based pan being careful not to burn or let them start to smoke because they will take on a burnt flavour... just a nice golden brown. Change the oil when necessary. 
  • Layer a lasagne pan starting with a small amount of sauce, breaded zucchini, mozzarella and repeat ending with a layer of cheese and add some extra Parmesan cheese to the top layer... cover with cling wrap and refrigerate for a few hours to marry the flavours.
  • Zucchini Parma
  • Bake for about 35 minutes in a moderate 180 oven to heat through and brown the top for serving.

Tuesday, May 1, 2012

Vegetable Soup with Country Vegetable Soup Mix

Vegetable Soup
Purchase a packet of McKenzie's Country Vegetable Soup which contains a mix of yellow and green split peas, red lentils, barley and Haricot beans and spices mix from your supermarket (or you can make your own little mix of goodies about 200grams in total)... here are three versions below of using the one soup mix that are all simple and nourishing...

  1. It can be made up following the instructions on the pack and served as they are... in about 60 minutes.  
  2. The same pack can be made into a vegetable soup by adding diced veggies and cooking it in a slow cooker on low over the day 7-8 hours if you want to have a go at that method.
  3. Or by using the same packet blend of whole grains and adding fresh vegetables along with some browned chicken to end up with a "Chicken and Vegetable Soup".
Today I've used the packet of McKenzie's Country Vegetable soup mix and I have combined it with fresh diced vegetables and cooked it on the stove top as follows ...
Fresh diced vegetables of your choice

  • In a little olive oil soften an onion, half dozen sliced spring onions, a couple of stalks of celery and a couple cloves of crushed garlic until translucent.
  • Then add diced carrots, pumpkin, mushrooms and zucchini until they start to soften.
  • Finally add a tin of tomatoes, 1/2 cup of tomato puree, fresh herbs of thyme and parsley, the soup and spice mix and 2 litres of water... cover and simmer for about and hour until the barley is tender... Enjoy!

Wednesday, March 21, 2012

So so simple soup... Chicken, Couscous & Lentil

Chicken, Couscous & Lentil Soup


Low fat, healthy and so so simple to make ... 

  • Start by thinly slicing a leek, grating a large carrot and  a zucchini and thickly slice two sticks of celery. Soft fry all of these with a couple of cloves of crushed garlic for about 1 minute in a large saucepan.
  • Then add 1 tin of crushed tomatoes, 1 tin of Lentils (drained), 2 tablespoons of sweet chilli sauce and then submerge a whole chicken under 2.5 litres of chicken stock... bring this to the boil and then simmer for 1 hour until the chicken is cooked through.
  • Turn off the heat and remove the chicken... skin and bone it and return the best shredded bits back to the pot along with 1/2 cup of couscous and a large handful of fresh chopped parsley... simmer this gently for a few minutes until the couscous is tender and serve.
You can't have too much crusty bread with this hearty soup although it may loose some of the healthiness factor...flavours improve the next day if you have any leftovers ...

Friday, March 16, 2012

Healthy STEAMED veggies with mushroom gravy

Healthy steamed veggies with mushroom sauce

Filled Full of Flavour
  • Chunky chop all of your veggies and place the heaviest root vegetables down on the bottom of a double steamer saucepan system through to the light leafy vegetables on the top. I have steamed potato, pumpkin, sweet potato, Zucchini, broccoli, cabbage and asparagus and then topped them all with a thin mushroom  gravy. Reserve some of the water after cooking as this is used to make the gravy.
  • Mushroom gravy is made by sautéing sliced mushrooms in a little olive oil, add a heaped fork full of a commercial gravy mix and stir into the mushrooms. Gradually start adding a little of the steamed veggie water until a thin gravy is achieved.


Friday, March 9, 2012

Stuffed Peppers (Filled Capsicum)

Stuffed Peppers

Baked Stuffed Peppers
I have done a little cheating with this recipe so that it is guaranteed  not to fail. I have used cooked rice and I have grated the veggies rather than diced them and I have also very quickly blanched the peppers whole to ensure everything is evenly cooked when serving. Quick and simple with a little prep.

  • For about 6 large peppers you will want about  a cup of cooked cooled rice or couscous.
  • Fry off half an onion in a couple of tablespoons of oil and add to this a grated zucchini and the equivalent of either carrot or pumpkin or a bit of both. 
  • Then add a tin of drained crushed tomatoes reserving the juice for the baking dish.
  • Add fresh herbs of your choice I have used parsley and dill and season with salt & pepper.
  • A dash of water added if needed to make a moist but not wet mixture will also capture all the flavourings from the bottom of the pan. 
  • Blanch your whole peppers in boiling salted water for about a minute. You can leave this step out if you like a crunchier finished product.
  • Cut off the tops scrape out the seeds and fill with the mix and place them in a baking tray with the reserved tomato juice and about half cup of water.
  • Bake for about 10-15 minutes.

Monday, February 20, 2012

Zucchini & Cheesy Polenta Lasagne

Zucchini & Cheesy Polenta Lasagne


Simple with a little prep... 



  • Make up a quick tomato sauce by soft frying garlic, onions, coriander stalks and I added sliced fresh mushrooms..Here is where you can be creative with veggie choice or even chilli if you fancy some spice in your life.
  • Add a tin of crushed tomatoes, 1/2 tin water and a squeeze of tomato paste and lots of roughly chopped fresh herbs. I used tonight Italian parsley, basil and coriander.
  • Salt,  cracked pepper, a tsp of sugar and a dash of balsamic vinegar (these additions to any tomato base are in mine and my dad's opinion vital to a balanced sauce. Cook this down to a rich thick consistency. While this is happening make your cheesy polenta by
  • Bringing to the boil 4 cups of water with some vegetable stock powder in it for added flavour. Whisk in 1 cup of polenta and whisk until thick. Remove from the heat stir in some freshly grated parmesan cheese and let it cool for a few minutes. In the meantime grate a couple of zucchini and some tasty cheese.
  • Layer together in a deep casserole dish or similar starting with a polenta layer on the base, tomato sauce, grated zucchini then grated cheese ending with cheese on top.
  • Bake in a mod 180 oven until the top is golden brown and serve on its own or with side salad/veg...this can be a complete meal depending on your variations.