How do you limit the amount of zucchinis your zucchini plant is producing? Well, you could limit the amount of water it’s getting but that could harm the plant. You could let one of the zucchini mature and grow to mammoth size, but it takes the plant a long time to recover. The tastiest way is to eat the blossoms. I don’t usually have enough blossoms from a plant to eat them all at once. I’ve considered planting an extra zucchini plant just so I could have extra blossoms but that seems like courting disaster. Next thing you know I’m totally overrun with squash! You can sometimes find these lovelies at the farm’s market. They perish quickly so they need to be used within a couple of days. You don’t have to stop at zucchini blossoms though; you can eat any winter or summer squash blossom. Continue reading →
Most poultry stuffings don’t do much; at least the one’s that I’ve tried. They may season the inside of the breast a little, but not enough to justify the ingredients. I usually use a whole, quartered lemon as it seems to add the most flavor and juice. I was inspired to try again by a recipe in Basil
by Janet Hazen, Roast Cornish Game Hens Stuffed with Two Basils. What a difference using the zest instead of the whole fruit makes! The entire bird is perfumed from the cavity to the skin. Continue reading →
I love garbanzo beans (AKA chickpeas). There’s something about them, I’m not quite sure what. We met back in the salad bar craze of the 80s, I’m not sure that I fully understood that they were a bean. Otherwise I probably would never have tried them; this kiddo looked on beans as unfriendly, alien territory. But Garbanzo beans are different, they’re not bean shaped. They’re friendly little spheres and they weren’t all mushy or vinegary like the other beans at the salad bar. Years later garbanzo and I met again in another of its popular forms, hummus. It was love yet again.
Here is another of it forms, roasted. Roasted the garbanzo bean is like a nut, good for snaking or topping salads. This recipe comes from Bananas and Beans, I found it awhile back and just had to try it. Head over to their site for the details. A cloth towel worked a lot better for me than paper towels did (the paper kept falling apart and I had to use quite a few). For a 25 ounce can I used a ½ tablespoon of olive oil about a teaspoon each of salt, garlic powder, onion powder, curry, Italian seasoning and a few grinds of black pepper.
Originally posted on Bananas and Beans:
It’s an oldie, but a goodie…
If you are looking for a healthy dish that can be served as a fun and tasty snack, or a kid-friendly side dish, this is it! We call them banzo nuts (remember, I have 2 toddlers), but they are actually just roasted chickpeas/garbanzo beans. Tasty and easy, they provide a nice little versatile crunch, and are loaded with iron, protein, and fiber. If you haven’t already, give them a try!
Hospital food has come a long way. My opinion of Salem Hospital is not that high. The level of care my family has received over the years has varied from okay to negligent and nonexistent, but the patient food has improved a great deal over the years. The menu of options has become quite impressive. It’s been many years since I’ve visited more than the coffee shop but my memory is of either public school cafeteria or diner, seems like they’re trying to change things up with Creekside Dining. Continue reading →
A friend shared this recipe with me years ago. I kept asking, “Three ingredients. Are you sure? There’s only three? No flour?” But she was right, only three ingredients. These are the perfect cookies for late night cravings, last minute snacking, or when you’re out of most dessert ingredients and need something sweet. They can be done, start to finish, in about 20 minutes and you almost always have the ingredients on hand. Continue reading →