Cooking
I've been tagged to participate in the latest meme by Gastronomie. This one instructs bloggers to do the following:
1. Delve into your blog archive.
2. Find your 23rd post (or closest to).
3. Find the fifth sentence (or closest to).
4. Post the text of the sentence in your blog along with these instructions.
5. Tag five people to do the same.
"Or laziness."
That was the 5th line of the 23rd post of this blog. The post had to do with not cooking. Not cooking is something I can relate to right now because I am nursing a cold. My energy and appetite are below normal.
Soup seems like a lazy food to me, especially when cooking is a bother. Of course soup takes some effort to make but after that it is easily reheated. Lucky for me I like soup for breakfast, lunch or dinner.
So here is a recipe that uses something I have too much of at the moment, zucchini. This is my absolute favorite recipe using zucchini and is closely adapted from a recipe by Peter Gordon from his World Kitchen cookbook. It's a super easy recipe and uses very few ingredients.
The five blogs I tag are:
Chocolate & Zucchini because of the zucchini of course!
Becks & Posh the blog that just returned from vacation
FoodGoat a blog that's been around longer than mine
Simply Recipes that recently posted a zucchini bread recipe
Lulu Loves Manhattan a blog that recently celebrated it's one year anniversary
Zucchini Mint Soup
Serves 4 as a first course or 2 as a main course
Ingredients
1 large onion, chopped, about 1 cup
2 Tablespoons olive oil
2 Tablespoons pine nuts
2 cups finely grated zucchini
2 1/2 cups stock (vegetable or chicken)
1/4 cup parmesan cheese
2 Tablespoons flour
1/4 cup sliced fresh mint
Sour cream or yogurt, optional
Instructions
Saute the onion in a medium size pot until golden brown and soft. Add the pine nuts and cook for another minute or so until toasty brown. Add the succhini and continue to cook for two minutes. Add the stock and cook for another five minutes. Make a slurry of the flour and a couple tablespoons of water, stir into the pot. Bring to a boil. Add the parmesan and mint. Season to taste. Serve with a spoonful of sour cream or yogurt if desired.
Enjoy!
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Cooking
Zucchini Mint Soup Recipe & meme
I've been tagged to participate in the latest meme by Gastronomie. This one instructs bloggers to do the following:
1. Delve into your blog archive.
2. Find your 23rd post (or closest to).
3. Find the fifth sentence (or closest to).
4. Post the text of the sentence in your blog along with these instructions.
5. Tag five people to do the same.
"Or laziness."
That was the 5th line of the 23rd post of this blog. The post had to do with not cooking. Not cooking is something I can relate to right now because I am nursing a cold. My energy and appetite are below normal.
Soup seems like a lazy food to me, especially when cooking is a bother. Of course soup takes some effort to make but after that it is easily reheated. Lucky for me I like soup for breakfast, lunch or dinner.
So here is a recipe that uses something I have too much of at the moment, zucchini. This is my absolute favorite recipe using zucchini and is closely adapted from a recipe by Peter Gordon from his World Kitchen cookbook. It's a super easy recipe and uses very few ingredients.
The five blogs I tag are:
Chocolate & Zucchini because of the zucchini of course!
Becks & Posh the blog that just returned from vacation
FoodGoat a blog that's been around longer than mine
Simply Recipes that recently posted a zucchini bread recipe
Lulu Loves Manhattan a blog that recently celebrated it's one year anniversary
Zucchini Mint Soup
Serves 4 as a first course or 2 as a main course
Ingredients
1 large onion, chopped, about 1 cup
2 Tablespoons olive oil
2 Tablespoons pine nuts
2 cups finely grated zucchini
2 1/2 cups stock (vegetable or chicken)
1/4 cup parmesan cheese
2 Tablespoons flour
1/4 cup sliced fresh mint
Sour cream or yogurt, optional
Instructions
Saute the onion in a medium size pot until golden brown and soft. Add the pine nuts and cook for another minute or so until toasty brown. Add the succhini and continue to cook for two minutes. Add the stock and cook for another five minutes. Make a slurry of the flour and a couple tablespoons of water, stir into the pot. Bring to a boil. Add the parmesan and mint. Season to taste. Serve with a spoonful of sour cream or yogurt if desired.
Enjoy!
- Zucchini Noodles Recipe
My love of pasta is no secret, but I’m cutting back. An article in the New York Times covering the latest research about the benefit of low carbohydrate diets has me rethinking my noodle consumption. I won’t give them up completely but now...
- Eggplant Parmesan Soup Recipe
I've started off this year eating more soup. It's amazing what can go in soup. I mean, pretty much anything. And many classic comfort food dishes can be transformed into soup. Macaroni and cheese, baked potato, even eggplant parmesan. I got...
- Zucchini Salad With Feta Recipe
Everyone I know is looking for a good recipe that uses zucchini. Enormous zucchini appear from behind large green leaves surprising even the most vigilant gardeners. It seems there is always too much of it. No one complains about too many peaches or...
- Perfect Brownies Recipe
Everyone likes their brownies just so, and so it comes as no surprise that there are untold thousands of brownie recipes. How do I know this? The web site Recipe Source has 569 recipes alone for brownies. The recipes on that site include such varied...
- The Italian Experiment – Part Ii: Confetti Soup
Last October I visited Italy with some of my family. We rented a beautiful house in Imprunetta, which is just south of Florence. The house had a huge kitchen and the owner was apparently an avid cook, as the adjoining room had shelves and shelves of cookbooks...