Eggs + Pizza - Gross Crust = Yum

So I have fallen behind on my blog here. That sure didn't take long. What are we, five post in?
I didn't fall behind on my cooking though! Just the sharing it with you part.

This week's recipe did not turn out so lovely. To be honest I cannot even really remember what went into.
Since "this week" is actually about five weeks ago. There were some tomatoes, tomatillos, onions, and crumbled cheese involved. What really threw this recipe off was the sweet, store-bought, crescent-roll crust. yuck.

BUT, I did learn an incredibly important lesson...

EGGS & PIZZA are like PEANUT BUTTER & JELLY

Make the Corn Salad

I got home from work later than expected and jumped right into the meal-making. I decided to start off with a refreshing drink and salad so that my aunt and I would not starve as I prepared the more substantial dishes. As it turns out, this was my favorite part of this week's rent-repast.

For a beverage I made a honeydew green tea.

I threw a quarter of a honeydew melon,

3 cups of fresh-brewed green tea,

1 inch long piece of ginger,

a palm full of fresh mint

and raw agave to taste all into a the blender.

Be sure to serve it over ice and keep it nice and cool. 

sure is pretty aint she?

To make my little salad I used three cobs of corn. 

I took them out to the back porch to husk them since they can make such a mess.

I then sliced off all the kernels and threw them into a bowl.

I added 1 minced shallot,

1/2 cup of roasted&salted sunflower seeds,

1 tablespoon of olive oil,

1 tablespoon of brown sugar,

and the juice of half a lemon.

herb it up and add some fresh parsley and oregano

I'd make it again, so fresh&simple!

After feeling revived by my corn and melon, I jumped into some brocolini, coconut, and potato.

I got out the cast iron and poured in some olive oil. 

First I put in 1 minced shallot,

1 minced garlic clove,

a shake of red pepper flakes,

a pinch of cumin,

and a small bunch of chopped brocolini. 

Brocolini (take advantage of the long stems!)

Once the brocolini is soft, add a good handful of spinach and let it wilt. Add a squeeze of lemon.
Top of the dish with toasted unsweetened coconut. Yum!
I loved the lemon, greens, and coconut combination. Next time I might try different spicing.

Also, on the menu was potato latkes.
Take one potato and one small onion and grate them together.
Add some salt&pepper.
Mix in 1 whisked egg and 1/4 cup flour.
Take a spoon ful and fry it up!
I served them with some sort of sauce made of coconut milk, cilantro, garlic, scallions, lemon, and jalapeno. It's good in concept but I don't think I got the right amounts for a good balance. So I've decided to give you the concept at least.

BAM

I've also decide to share with you a photo of the waste accumulated over my time of preparation. 

Because it's fantastic. 

Glorified Zucchini

I have been pretty stressed out this week, working two jobs and trying to get ready for my sister's wedding. Spending some solid hours in the kitchen, behind the stove, is always therapeutic. So, that's exactly what I did.

This week was all about the zucch. We had an abundant amount in the house, seeing as my aunt wisely started growing them this summer.

Not feeling too hungry, I made just a simple side dish for dinner.
I started with a one super-sized zucchini.
I peeled it first. Then, I ran a cheese slicer from top to bottom of the zucchini, making thin ribbons.
I worked my way around and around the zucch  until I reached the seeds in the center. (But, don't just discard the core! Freeze and use it for a smoothie!)
I then took the "ribbons" and threw them onto  a skillet with olive oil, salt&pepper.

As I cooked them I drizzled a good amount of heavy cream on there, too.
Cook until the "ribbons" become tender.

After cooking serve with:
toasted walnuts (toast on dry skillet)
shredded parmesan cheese
and pesto. (I used my aunt's homemade! http://ubecquitous.wordpress.com/2012/07/23/pest-o-matic/)






The dessert I made this week is one of my top favorite desserts I have ever made in my whole life. I'm being honest here.
I made an orange zucchini bundt cake. The texture is perfect. As my sister would very dramatically say, "It was to die for."

First grate 2 medium zucchinis.
Take the grated zucchini and get rid of as much excess moisture as you can.
Stir zucchini in with:
3 eggs
3/4 cup sugar
1 1/2 sticks of butter
zest of half an orange
and 1 tablespoon of orange juice.

Transfer this mixture into your combined dry ingredients:
2 1/2 cups of flour
2 1/2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon anise seeds
1/8 teaspoon cardamom
and salt.

Line a bundt pan with butter and sifted flour. Pour in your batter and cook at 325 degrees for about an hour.
Let the cake cool and then carefully remove from the pan and allow further cooling.
To ensure a clean transfer of cake from pan to stand- have an Auntie Reebs nearby.

For the glaze combine:
1 1/4 cups confectioners sugar
2 pinches of cardamom
zest of 1/3 of an orange
and 3 tablespoons of orange juice.
I had to add in a small amount of cream since my glaze wasn't quite runny enough.
Dump the glaze all over that cake!

I would also highly recommend garnishing your cake with candied zucchini ribbons. They may scare people off, but that leaves more for you.
Boil 2 cups sugar in with 2 cups water.
Once boiling and sugar has dissolved, add your zucchini ribbons.
Reduce heat and let them simmer until they become translucent.
Allow them to cool a bit in the syrup and then dry them out for about an hour.

As I said, to die for.

"Big Al's" Becomes "Thin Gal's"

I work at a local downtown burger joint, called "Big Al's Burgers and Dogs." It's pretty rockin'.
We serve dang good burgers, fires (&truffle fries), along with Haagen Daz milk shakes&malts.
I suppose the forever haunting smell of burger grease, always sneaking up in my car, jeans, and backpack, finally got to me.
This week I created my own version of a Big Al's meal.
I made an eggplant burger, yucca fries with grilled banana ketchup, and zucchini chocolate banana nut shakes.

I didn't have to work today so I went all out. I even started preparing the night before. And, if you know me, this is a big deal.

Let's dig in.
I'll start with the eggplant burger:
half of a sliced and roasted eggplant (they are in season right now! buy em for a buck!)
I diced red onion
I can drained cannellini beans
I diced red pepper
palm full of almonds
1 crushed garlic clove
1 teaspoon cumin
salt&pepper
and several shakes of crushed red pepper.

Throw it alllll in a food processor.

Then, if you're like me, spend 10 minutes figuring out how to turn on the food processor. 

Take the mixture out and stir in 1 cup of breadcrumbs.
Than ya make ya patties and ya cook em too.

I dressed mine with a wheat bun, tomato slices, romaine lettuce, super caramelized/charred onions, and accidental tahini/mint/agave sauce.

(I say accidental because I was going for a regular tahini sauce, didn't like it, and just started adding miscellaneous ingredients)

Let's progress to the fries and ketchup.

This grilled banana ketchup was quite an ordeal. I was super pumped and nervous for it.

First things first- grill your bananas. 

~cuddle~

While bananas cool, chop up: 

1/2 a yellow onion

4 cloves of garlic 

and a tablespoon of thyme.

Throw it all into a blender along with 

a 6oz can of tomato paste 

and 2 1/2 cups of water.

Peel those bananas and throw them in, too. 

Blend it. Blend it good. 

Pour mixture into a large pot and add: 

1/4 cup molasses

1/4 cup honey

and 2 cups of apple cider vinegar.

Now spice it up!

Add 1 tablespoon paprika

1 teaspoon cayenne pepper (I got a spicier ketchup because I spilt in a little extra)

a pinch of each: cinnamon, nutmeg, and allspice

and of course, salt&pepper to taste. 

(I was nervous approaching the taste test, but was greatly relieved when the flavors exploded in my mouth)

Bring mixture to a boil; then turn down heat and allow to simmer for about an hour. 

BAM

Yucca fires- also an ordeal. Yucca roots will make you feel silly. They are a lot like a potato except starchier, and look like a giant tree root.

Peel your yucca and cut it into agreeable fire-sized slices. The peeling was a challenge. We're talking bark rather than skin.

A tad bit awkward. 

But, it brings up good conversation with your grocer when he must ask, 'exactly what is this giant thing you are buying?'

Once you have your slices, boil them in water until tender. Throw slices onto a cookie sheet and drizzle with olive oil, salt&pepper. Bake at 375 degrees until crispy.

Yucca root is also known as manioc. I spent a month in Paraguay and ate manioc almost every day. Having it again made me nostalgic. I don't remember it being so tree-root-looking though...

Now it's dessert time. Can I get an Amen!?

You will need: 

1 cup of shredded zucchini 

and 2 bananas.

I froze both of these the night before. Just be sure to not let them clump into one frozen chunk...

Throw them in a blender and add:

roughly 2 tablespoons crunchy peanut butter

2 tablespoons cocoa powder

and 1 cup of heavy cream. 

Indulgent, I know.

Shake it out! Shake it out!

ooo-whoa-oh!

Not bad for a first.

Upon request, I made a cucumber melon soup this week. The idea was taken from the Better Homes magazine; my aunt and I consistently receive two copies of it. Not sure why, but, now we each get one as our very own. oooo
The soup is made of:
1 seedless cucumber
2 large melon slices without the skin (I used casaba, it's wrinkly)
3/4 cup of greek yogurt
juice of 1 lime
and lots of fresh mint, picked from the backyard.
All you have to do is throw it all in a blender- easy as that.
Be sure to serve it chilled.

(My aunt bought these bowls at a drugstore, of course)

Since we are hungry bears after a long day at work, soup is not enough. So, I also made bruschetta: 

1 can drained diced tomatoes

3 cloves minced garlic

5 shakes of crushed red pepper flakes

1/2 tablespoon olive oil

juice of one lime

a good bit of chopped parsley

and lots of fresh coarsely chopped basil from a friend.

All you have to do is mix it up. It's best if you can let it sit for 3 hours before eating. 

"But, aint nobody got time for that!"

To eat the bruschetta I sliced up a pre-made baguette from King Soopers, my loved grocer. 

I painted the slices with olive oil and sprinkled on salt&pepper.

I put mounds of fresh mozzarella on some of them as well. 

I popped them in the oven at 350 degrees until toasted.

I got very impatient waiting for them to get toasted. I could not stop pacing and oven peeking. 

But it was worth it in the end!