Recipe | Zucchini Tots

Is your garden producing a bumper crop of zucchini this year? Or did you, like me, get a great deal on zucchini this week at Fred Meyer? Either way, you will love this recipe from The Two Bite Club. We baked these little morsels this evening and have fallen in love with this recipe. We experimented with the cheese, and doubled the recipe, yielding 24 mini tots --- but it was divine!

Enjoy!



Zucchini Tots


Ingredients
Yield: 24 mini tots

2 cups zucchini, grated (about 2 zucchini)
2 eggs
1/2 of an onion, diced small
1/4 cup reduced fat cheddar cheese, grated
1/2 cup seasoned dry breadcrumbs
salt and pepper to taste


Instructions

1. Preheat oven to 400°. Grease a mini muffin tin with cooking spray.


2. Grate the zucchini into a clean dish towel. Wring all of the excess water out of the zucchini that you can (it won't be much, but every little bit counts).


3. In a medium bowl, combine all of the ingredients and season with salt and pepper.


4. Fill each muffin section to the top, pushing down on the filling with your spoon so it's nice and compacted (otherwise they'll fall apart more when you try to take them out of the tin).


5. Bake for 15-18 minutes in preheated oven. The top will be starting to golden. To easily remove from the pan, run a plastic knife around the edges of each tot.

Recipe | Lighter Ragu

Who doesn't love a good ragu as the season begins to change? I love the delicate balance and hearty aftermath of contentment I feel after just one bite. However, my waistline can't always handle the twenty-something grams of fat per serving. So, on those days when your "budget" just doesn't allow the real version but you crave the hearty ragu over yummy pappardelle noodles, try this version instead. Inspired by a dish served at Luce in Portland, Oregon. Make extra, it freezes well!

Lighter Ragu

Ingredients

1 tablespoon olive oil
3/4 pound ground pork
Salt and freshly ground black pepper
1 1/4 pound ground turkey
1/2 onion, minced
1 carrot, small dice
1 stalk celery, minced
5 sprigs thyme
3 garlic cloves, minced
2 tablespoons tomato paste
1 cup dry red wine
1 28-ounce can Italian whole tomatoes, undrained
3 cups low-salt chicken broth

Preparation

Heat oil in skillet and add pork, season with salt and pepper. Brown pork and with slotted spoon, transfer to bowl and set aside. Add ground turkey to the skillet and brown. Transfer browned turkey to the bowl with pork and set aside.

In the same skillet, add onion, carrot, celery, and thyme; season with salt and pepper. Cook vegetables, over medium heat, until softened but not brown. Add garlic and continuing cooking until fragrant, an additional minute.

Add tomato paste to pot and cook, stirring constantly, until deep red and caramelized, about 3 minutes. Add pork and turkey to the skillet and incorporate. Add wine and simmer until reduced by half. Then add undrained tomatoes and bring to a simmer. Continue cooking until sauce is thickened, about 7 minutes. Stir in broth and bring to a boil.

Reduce heat to low, cover and simmer, stirring occasionally until meat is tender and sauce is reduced to 10 cups, 3–3 1/2 hours; uncover pot if needed during last half hour for juices to reduce. Season to taste with salt and pepper.

DO AHEAD: Ragù can be made 3 days ahead. Let cool slightly, then refrigerate uncovered until cold. Cover and keep chilled. Alternatively, freeze for up to 4 months.

Recipe | Ratatouille

One of the dishes my family looks forward to is Ratatouille. It began when my sister-in-law made it for my parents. My very food-picky young son tried some ... and to my absolute astonishment, he liked it. Vegetables and my son had a very tentative relationship.

Then, of course, the movie. Disney's that is. It kind of sealed the experience. Now the son that elicited tears from his mother when he actually ate a broccoli spear, requests this dish ... along with the movie, of course.

Here is my version. Most recipes call for generous amounts of olive oil. I've paired it down for my waistline only.

Ratatouille

Ingredients

(Preparation Note: I try to keep all of my vegetables cut into chunks of 1-inch to 1 1/2 inches. This gives the vegetables better consistency, more even cooking, and they hold their shape much better.)

2 tablespoons olive oil
2 yellow onions,chopped
4 cloves garlic, roughly chopped
4-5 medium tomatoes, chopped
4 small to medium zucchini,chopped
2 medium eggplant, stemmed, chopped
1 medium yellow pepper, chopped
1 medium green pepper, chopped
1 teaspoon dried thyme
1/4 teaspoon dried dill
2 tablespoons fresh oregano leaves (or 1 teaspoon dried)
2 tablespoons fresh basil leaves, chopped (or 1 teaspoon dried)

Directions

Preheat oven to 400 degrees.

Line a large roasting pan with foil. Add the onion, garlic, tomatoes, zucchini, eggplant, and peppers to pan. Sprinkle dried thyme and dried dill over the vegetables. Toss with olive oil and season with salt and pepper.  Cover pan tightly with foil and bake for an hour to an hour and a half, or until vegetables are bubbling and eggplant is soft.

Remove Ratatouille from the oven, sprinkle with fresh herbs and serve immediately. It is excellent as a side dish, tossed with pasta or served on toasted slices of french bread. Add a ground meat for additional protein.

This recipe freezes well in air-tight containers for up to 3 months. (If freezing, leave out the fresh herbs until serving).

Seasoning a Cast-Iron Skillet

Nothing more symbolizes home cooking to me than the cast-iron skillet. It was a staple in my grandmother's kitchen, very often used in my mother's ... and in my kitchen ... let's just say that I need to remember to use it more often. And every time I do, I'm rewarded with that special flavor that only a well-seasoned skillet can provide.

If you have a skillet that hasn't been used for some time, it's time to re-season it and put it back into commission.

Below are easy instructions from Southern Living on how to properly season your cast-iron skillet.

And by the way, my favorite all time cast-iron skillet recipe is skillet cornbread. Try it once and you'll never go back to the boxed variety.

The Secret to a Well-Seasoned Cast-Iron Skillet

Cast-iron cookware has been the touchstone of Southern food and hospitality for generations, creating perfectly fried chicken and cornbread so crisp you can hear it crackle when cut. No kitchen south of the Mason-Dixon Line would be complete without it. “Seasoning” is the process of oiling and heating cast iron to protect its porous surface from moisture. The oil is absorbed, creating a rustproof nonstick surface, which means your food will cook evenly and your skillet will have a beautiful sheen. Here’s how to season yours:

1. Rinse with hot water and dry thoroughly. (Never use dish soap or harsh detergents on cast-iron)

2. Spread a thin layer of solid shortening or vegetable oil over both the interior and exterior surfaces of the cookware, including the handle and the underside of any lids.

3. Place the cookware upside down on a rack in an aluminum foil-lined broiler pan. Bake at 350° for 1 hour. Turn off the oven, leaving the door closed, and allow the cookware to cool completely before removing.

4. You will need to repeat the procedure several times to darken the color of the cookware from brown to black, but it’s ready to use after this first seasoning. Once seasoned, never use harsh detergents to clean it or put it in the dishwasher. Wash with a stiff brush under hot running water; dry immediately, and rub with a thin coating of vegetable oil. Store in a cool, dry place with a folded paper towel between the lid and the cookware to allow the air to circulate and prevent rust.

Click here to watch a video on how simple it is to season a cast-iron skillet.

The Garden Bench

The Gardener's Morning
The robin's song at daybreak
Is a clarion call to me.Get up and get out in the garden,
For the morning hours flee.

I cannot resist the summons,
What earnest gardener could?
For the golden hours of morning
Get into the gardener's blood.

The magic spell is upon me,
I'm glad that I did not wait;
For life's at its best in the morning,
As you pass through the garden gate.
- Howard Dolf

Whether elaborate or simple, rustic or modern, there is nothing quite like the garden bench.

As the summer blooms mature and the August sun turns our gardens lush, what better way to sit back, relax and simply ... enjoy. I can taste my favorite iced beverage now as in my mind I sit and listen to the sounds of nature ... well, and the delightful cries of children playing. It's what I love most about August ... the enjoyment of life maturing.

From wood to concrete or stone to composite, garden benches comes in a variety of shapes, sizes and materials. Whatever your style or woodworking aptitude, there are garden bench plans for everyone.  For my family, we would belong to the "simplier the better" approach. Below are some plans and ideas to help you make your own garden bench and enjoy your own oasis.

A Simple Approach



Fine Woodworking

For more inspiring images, visit The Many Moods of Garden Benches

RECIPE | Ultimate Ice Cream Sandwiches

Today is National Ice Cream Sandwich Day and no one can make "sandwiches" better than Toll House. Here is their recipe appropriately titled, "Ultimate." Enjoy ... summer at its finest. Guaranteed to be rewarded with gooey smiles.

Ultimate Ice Cream Sandwiches

Create the perfect summer escape with this incredible recipe for Ultimate Ice Cream Sandwiches. With large, soft, chewy cookie sides, each full of delicious premium toppings ranging from macadamia nuts to peanut butter cups, this fun-to-eat treat is the ""ultimate"" indulgence for kids and adults alike. Easy to make, this chilled delight is perfect for enjoying summer fun in the sun.



Ingredients

1 pkg. (16 oz.) * NESTLÉ® TOLL HOUSE® Ultimates™ Chocolate Chip Lovers Cookie Bar Dough
3 cups vanilla or chocolate ice cream, slightly softened
NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels

Directions

PREPARE cookies according to package directions. Cool completely.

PLACE 1/2 cup ice cream on flat side of 1 cookie; top with flat side of second cookie to make a sandwich. Roll sides of sandwiches in morsels. Wrap tightly in plastic wrap; freeze for at least 1 hour before serving.

* Other NESTLÉ TOLL HOUSE ULTIMATES Refrigerated Cookie Bar Dough flavors which may be substituted are: Chocolate Chips & Chunks with Pecans, White Chip Macadamia Nut or Peanut Butter Cups, Chips & Chunks.

Source: verybestbaking.com