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Archive for November, 2009

Sunday Dinner


Sunday Dinner

Originally uploaded by lyricalmezzo

Smoked Chicken and Zucchini/Carrot cakes!
I bought the smoked chicken from the grocery store less than 1/2 mile from home. They do smoked chicken (not rotisserie) and it is super tender and yummy and the whole chicken is 4.99 which is cheaper than a raw whole chicken so why would I bother? The zucchini and carrot cakes are delicious. I have made them before with just zucchini and that is delicious, but I had some shredded carrot I need to use so I threw that in as well and it added a nice texture and flavor to this already tasty dish.

Grate 2 cups of zucchini add about a tablespoon of salt and let sit for about 10 minutes. Squeeze dry in a paper towel to remove excess moisture. Add about 1/2 cup of shredded carrots. To this mixture add:
1/2 cup all purpose flour
1/3 cup of Parmesan
1 egg
1/4 cup chopped yellow onion
1/2 tsp of garlic
1/2 tsp of baking powder
1/2 tsp of salt
1/4 tsp of red pepper

Heat 2 tbls of olive oil in a pan – drop zucchini mixture by the 1/4 cup full, flatten and fry about 2 minutes per side.

Its easy and tasty and would probably also work really nicely with eggplant or other winter veggies.

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November09 022

Originally uploaded by lyricalmezzo

This is a great meal!
Boil 3 cups of vegetable broth add about 16 stalks of asparagus chopped into 2 inch pieces and let boil for 2 minutes. Remove the asparagus and set aside. Reduce heat on broth to low. I prepared the risotto by chopping two shallots and cooking in olive oil and butter (about a tsp each) until tender. Add 1 cup of risotto and another tsp of olive oil. Cook for about 2 minutes over medium high heat. Add cup of champagne and let simmer until the liquid is absorbed. Add 1/2 cup of vegetable broth and let the liquid absorb, continue adding broth a 1/2 cup at a time until all the liquid is absorbed. When you add the last 1/2 cup of broth also add the asparagus, and about a pound of peeled shrimp. Let the liquid absorb and simmer until the shrimp is done (this should be about the same amount of time). Add 1/2 cup of shredded Parmesan cheese and stir until creamy – salt and pepper to taste and serve immediately. I garnished with a bit more shredded cheese as I believe there is no such thing as too much cheese. This was totally delicious!

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first lasagne of the fall

Originally uploaded by lyricalmezzo

I had a craving for lasagna but Savannah has had some really warm temps for late – especially for this time of year as October tends to be rather temperate and lovely. So I decided that I would ignore the 85 degree weather and high humidity and make the lasagna I craved. I started with the sauce. I let the marina simmer for quite a while; I added carrot slivers and spinach and let that cook for a while longer. Once the sauce had sufficiently festered I preheated the oven to about 350 degrees and started the layering process. One layer of lasagna noodles, drizzle with sauce, add ricotta, feta, mozzarella and Parmesan cheese and then start another layer of noodles -what could be easier? I think I ended up with about three layers. I cooked the lasagna for about 30-45 minutes until it was bubbling. Remove from oven and let it cool, slice and enjoy with good friends and a bottle of Chianti.

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