Zucchini Crusted Pizza

Zucchini Crusted Pizza

(From Moosewood Cookbook)

An old high school friend of mine runs an organic farm here in Virginia and has this recipe posted on their site. I have made it many times since discovering it and I'm in LOVE for sure :) My whole family loves this recipe! What a quick and nutritious pizza alternative. ENJOY!

Preheat oven to 350 degrees.

The Crust:

3 1/2 cups grated zucchini or squash, coarsely grated

3 eggs beaten

1/3 cup flour

1/2 cup grated mozzarella

1/2 cup grated parmesan

1 Tbs. fresh basil minced

salt and pepper to taste

Salt the zucchini lightly and let it sit for 15 minutes. Squeeze out all the excess moisture.

Combine all crust ingredients, and spread into an oiled 9 by 13 inch baking pan. Bake 20-25 minutes until the surface is dry and firm. Brush the top with oil and broil it, under moderate heat for 5 minutes.

Top pizza with your favorite toppings, sauce, and cheese (pesto makes a wonderful sauce!) and bake for an additional 25 minutes.

Black- Bean and Tomato Quinoa

If you're looking for an excellent source of protein...look to the ancient grain of quinoa. It is said to be the "mother of all grains" or "chisaya mama" as the Incas referred to it-they considered the crop, sacred. It's nutritional content consists of 12-18% protein, a perfect balance of essential amino acids, fiber, phosphorus and is high in iron and magnesium. Plus, its gluten-free!

Quinoa alone, has a rather unpalatable taste (kinda bitter). So, in order to digest the benefits of this ancient grain, I searched for recipes. There are so many wonderful ways to prepare it but I settled in on a combination of fresh ingredients to create a southwest style side dish/dip.

There are many steps to follow when cooking quinoa from its natural state so to save time I actually purchased a box of it that was pre-rinsed. The box usually contains about 2 cups which makes enough to serve at least 12-15 people but you can easily cook 1 cup, to serve just your family.

-I prepared the quinoa according to the box as the 2 cup recipe and added 2 cans of black beans (rinsed thoroughly and drained) - or you can use the same amount of ounces from dry black beans prepared accordingly.

-Then I added 8 chopped scallions, about 1/2 cup fresh cilantro, 3 to 4 jalapeño peppers (chopped) and 2 diced fresh tomatoes.

-All of these ingredients, combined- will get tossed with a lime zest sauce. To prepare this just combine 4 tsp. of lime zest, 4 tbsp. of fresh lime juice, 4tbsp. of melted and cooled unsalted butter, 2 tbsp. of vegetable oil, 2 tsp. of sugar, 1tsp. of salt and 1/2tsp. of black pepper.

After everything has been combined then you can add more salt and pepper to taste to your liking. Oh and at the last minute, I added feta cheese. SO good!

This colorful recipe makes an amazing side dish to complement a Mexican dinner OR fill a soft tortilla with it for a healthy taco and perhaps some guacamole and sour cream inside the shell with it. YUM! OR...serve it as a dip with tortilla chips! Keep it fresh in a closed container inside the fridge and pull it out as is, when its meal time. I promise you, the next day leftovers are EVEN better as the lime sauce has seasoned within the quinoa to just bite your taste buds! SO GOOD!

ENJOY! Remember to just cut the ingredients in half if you're just preparing 1 cup of quinoa.

A Fall Treat

eat BUTTERNUT SQUASH

http://www.eattheseasons.co.uk/Archive/butternut_squash.htm

Butternut squash is one of the most popular and widely available forms of winter squash. Varying in shape from cylindrical to half-dumbell, its smooth tan exterior hides deliciously sweet, dense and buttery orange flesh.

The adaptability of the butternut squash is demonstrated by the wide variety of uses to which it is put in different countries. Across the globe it crops up in recipes for stews, gratins, pasta dishes, risottos, soups and curries. When baked and mashed, perhaps with a touch of nutmeg or cinnamon and a splash of cream, it makes a very appetising autumnal side dish - try it with your Sunday roast.

HISTORY

The squash has long been an established part of the diet in each of the five continents. Its exact origin is not clear but it is thought that it was eaten in the Americas over 5,000 years ago. It is known to have been cultivated by the Incas in the fifteenth century and remains a very important source of food throughout much of central and south America.

BIOLOGY

Butternut squash belongs to the Cucurbita moschataspecies. Other members of the Cucurbitaceae family include the pumpkin, cucumber and courgette.

The split between winter and summer squash is primarily based on usage, rather than botanical classification. Winter squash, such as the butternut, are squash that are harvested when mature, with hard skins. Summer squash (including cucumbers and courgettes) are eaten whilst immature and usually have an edible skin and less strongly flavoured flesh.

NUTRITION

Butternut squash is a well-balanced food source that is rich in complex carbohydrates and low in saturated fat and sodium. It is a very good source of vitamins A and C and a good source of beta-carotene, magnesium, manganese, calcium and potassium.

TIPS

BUYING
If you can push a fingernail into the rind of a squash it is immature and will be lacking in flavour and sweetness. The rind should be firm and unbroken with a uniform matt tan or beige colouring (free from green tinges).

Squash should feel heavy for their size (indicating a high moisture content - squash gradually lose water after harvesting). Bigger squash generally have a more highly developed flavour.

STORING
Squash are amongst the longest keeping vegetables. In a cool (not refrigerator-cold), dry, well-ventilated place they can keep for three months or more. At room temperature, or in the fridge, they will deteriorate more quickly, but should be fine for at least a couple of weeks.

PREPARING
The hard rind, dense flesh and awkward shape mean that butternut squash require careful cutting. Use a large knife or cleaver to make a shallow cut down the length of the squash (curves permitting). Place the blade in the cut and knock the back of the blade (using your hand, a wooden mallet or rolling pin) until the squash is cut in half lengthways. Scoop out the seeds and any fibrous-strings (the seeds are edible - raw or toasted - but the fibrous coat can be fiddly to remove). If you require chunks of squash, cut a small piece of each end, enabling you to stand it vertically and trim off the rind before slicing and dicing.

Squash should be cooked until tender. Baking a halved butternut squash is an excellent way of preserving and intensifying its flavours. Cubes can also be added to casseroles or curries. Boiling is quicker than baking but will result in some sugars being absorbed into the water and so is best used for dishes (such as soups) where the flavoured water forms part of the dish rather than being discarded.

A quick gratin can be made by softening thinly sliced butternut squash in a pan with a knob of butter, before finishing under the grill with the addition of cream and grated cheese.

OTHER STUFF

Plainly cooked and pureed butternut squash makes a delicious and nutritious baby food.

ROASTED BUTTERNUT SQUASH SOUP RECIPE

Ingredients

For the Soup:

• 3 to 4 pounds butternut squash, peeled
• and seeded
• 2 yellow onions
• 2 McIntosh apples, peeled and cored
• 3 tablespoons good olive oil
• Kosher salt and freshly ground black pepper
• 2 to 4 cups chicken stock, preferably
• homemade
• 1/2 teaspoon good curry powder

For the Condiments:

• Scallions, white and green parts, trimmed and sliced diagonally
• Flaked sweetened coconut, lightly toasted
• Roasted salted cashews, toasted and chopped
• Diced banana

Directions

Preheat the oven to 425 degrees F. Cut the butternut squash, onions and apples in 1-inch cubes. Place them on a sheet pan and toss with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. Divide the squash mixture between 2 sheet pans and spread it in a single layer. Roast for 35 to 45 minutes, until very tender.

Meanwhile, heat the chicken stock to a simmer. When the vegetables are done, put them through a food mill fitted with the medium blade. (Alternatively, you can place the roasted vegetables in batches in a food processor fitted with the steel blade. Add some of the chicken stock and coarsely puree.) When all of the vegetables are processed, place them in a large pot and add enough chicken stock to make a thick soup. Add the curry powder, 1 teaspoon salt and 1/2 teaspoon pepper. Taste for seasonings to be sure there's enough salt and pepper to bring out the curry flavor. Reheat and serve hot with condiments either on the side or on top of each serving.

Personally, I would leave the banana slices and coconut flakes out of the condiments (soup toppings); its your choice :) Enjoy this warm and yummy fall treat!

Growing Fresh Food in the City

Healthy School Lunches / a Physicians Committee for Responsible Medicine (PCRM) site

Please take a moment to read through and find out how you can be a part of the change that our kids so desperately need.

With Sincere Thanks,
Becks


Healthy School Lunches / a Physicians Committee for Responsible Medicine (PCRM) site

Let Freedom Ring With Fresh Green Beans and Zucchini

As we all gather this weekend for the 4th...coming up with an original side can be challenging. We all love the corn, watermelon, strawberries, blueberries or maybe even grannies recipe for potato salad! Why not offer yourself or those you share the holiday with, a simple side right out your garden or from the local market??

Right now, my garden is exploding (as many others are) with fresh yummies each day. I am so excited about my green beans and zuccchini!!!! I was searching for exciting new ways to cook them and came across a few recipes that I wanted to share with each of you :)

Let's start with Zuccchini: YUMMMMMMMMMMM...!!!! I love just cutting it up and eating it raw or drizzling it with some olive oil; salt and pepper. However, if you want to WOW the grillin folks...I think this simple recipe of Grilled Zucc's with scallions and lemon should do just that :)

Make room on your grill for about 2lbs. (maybe 6 medium)

zucc's that have been halved lengthwise. Brush them with

about a tsp. of olive oil, grill on each side until tender (5 to 7 min.).

Remove and cut the tender vegggie into 1-inch pieces then toss

them in a bowl with 6 scallions that have been diced up,

2 tbsp. fresh lemon juice, 1/4 tsp. red pepper seasoning,

1tbsp. olive oil and 3/4 tsp. of kosher salt (+/-). Serve

it up at room temperature! ENJOY!!!

Now a green bean treat!! If you love a little spice...toss some fresh green beans with a cajun seasoning and a touch of olive oil and grill them for about 4min. or until they are tender. YAY!

OR...cook some sliced up garlic with olive oil until they become golden. Toss some green beans that have been steamed on the grill with halved cherry tomatoes and cooked bacon for a little greenie beanie salad. YUM-A-DO!!!!!!

MAY YOUR INDEPENDENCE DAY CELEBRATION BE FILLED WITH LOADS OF FRESH EATS!!!!

Cool Off With A Yummy Tomato and Cantaloupe Salad

Tis' the season for melons!!! I hope all of you will try out the watermelon recipe from yesterday. Today I want to share a recipe for a cantaloupe and tomato salad. Mmmmm...

Combine cherry tomatoes (halved) with 1/2 of a cantaloupe (cut up into squares), about 1/4 of a cup; fresh mint, a few tablespoons of EVOO, some kosher salt and black pepper (to your liking).

This usually serves about 4 people but it would be simple to increase the serving amounts if you were looking to share it at a picnic or family gathering. :)

**For those of you with sensitive tummy's, melons (namely, cantaloupe and watermelon) aid in digestion. Which is a wonderful thing because they do neutralize the stomach acids but naturally, those fatty acids must leave the body. Luckily this little summer salad is herbed with mint (which is a natural remedy for an upset stomach) to entice us all!!

ENJOY!!!