VEGETARIANS KNOW WHAT'S UP

Okay so I was skeptical about this salad because it seems super hippy dippy vegetarian blah. But no. It is so so so so so so delicious. It is so beautiful and tasty. I could write poetry about it.

LEMONY ZUCCHINI CHICKPEA AND GARBANZO BEAN SALAD

Directions:
In a large pan, cook onion and zucchini on medium heat until tender. Cook frozen lima beans according to package. Combine olive oil, lemon juice, red pepper flakes, and salt in a small bowl. In a larger bowl, combine lima beans, chickpeas, cooked onions and zucchini, basil, and parmesan cheese. Drizzle olive oil mixture and toss to combine.

       Ingredients:

• 1/2 cup fresh or frozen lima beans, blanched

• 1/2 cup drained canned chickpeas, rinsed

• 1 zucchini, quartered lengthwise and cut crosswise into 1/4-inch-thick slices

• 1/2 small red onion, halved and thinly sliced

• 1 tablespoon chopped fresh basil, plus small sprigs for garnish

• 1 ounce Parmesan cheese, broken into small chunks (1/4 cup)

• 4 1/2 teaspoons fresh lemon juice

• 3 tablespoons extra-virgin olive oil

• 1/8 teaspoon red-pepper flakes

• 3/4 teaspoon coarse salt

• Freshly ground pepper, to taste

Directions:

In a large pan, cook onion and zucchini on medium heat until tender. Cook frozen lima beans according to package. Combine olive oil, lemon juice, red pepper flakes, and salt in a small bowl. In a larger bowl, combine lima beans, chickpeas, cooked onions and zucchini, basil, and parmesan cheese. Drizzle olive oil mixture and toss to combine. 

Omg I am dying of happiness and currently eating it. It is so good. I could cry.

NEXT!

CHEEZY ZUCCHINI RICE

This one also. Omg. So good. I can't believe how good it is. This one uses chicken broth, so it's not technically vegetarian. But if we ever wanted to make it for Holly, we could use vegetable broth, I am sure.

Ingredients:

1 tablespoon olive oil

1 cup long-grain white rice
2 cups chicken broth
2 tablespoons butter
1 medium or 2 small zucchini, grated (I used my food processor but a cheese grater would work well, too)
1 cup shredded sharp cheddar
1/2 teaspoon garlic powder
salt and pepper, to taste
splash of milk, as needed

Directions:

Heat the olive oil in a medium sauce pan over medium heat.

Add the rice and stir to coat. Toast the rice, stirring often, just until it starts to turn golden.
Pour in the chicken broth, bring to a boil, turn heat to low, and cover.
Cook, covered, for 15 - 20 minutes or until most of the liquid is absorbed.
Remove from the heat and add the butter, grated zucchini, cheddar, and garlic powder. Stir until well incorporated. Cover and let sit for 5 minutes.
Stir again and add salt and pepper to taste and a splash of milk if you'd like to thin out the texture a little bit.

• 
  
  
  
  NEXT!
  
  
  BROILED ALMOND BUTTER APPLE SANDWICH
  
  
  
  
  
  This one's easy.
  Ingredients:
  2 slices bread
  Half an apple
  Almond Butter
  
  
  Directions:
  Preheat oven broiler to 400F. Make sure rack is on the highest rung and put two slices of bread on the top rack - leave the oven door open. Watch it!!!! (This direction is for YOU, mama). Remove from oven when it is brown to your liking. On the OTHER sides of the bread (the untoasted sides), lightly coat with almond butter. Then place apple slices on one side of the bread. Put back into the broiler and heat until apples are tender. EAT!
  
  
  
  
  I have been cooking a lot, so that is all I will blog today. 
  
  
  Here's a picture of my Mystic River boating experience!
  
  
  
  
  

Grilled Sandwich Thing and Accidental Naan

Blawg yayyyyyy!

Okay so I made really good sandwiches from stuff I just had lying around.

GRILLED SANDWICH THING

Ingredients:

·      Bread

·      6 slices zucchini

·      Olive oil

·      Half a tomato

·      Caesar salad dressing

·      Almond butter

·      Parmesan cheese

·      Spinach

Directions:

1.     Sautee zucchini in olive oil until squishy

2.     Spread almond butter on one piece of bread and Caesar salad dressing on the other side

3.     Add a layer of spinach and then tomato on top of the spinach

4.     Add cooked zucchini and sprinkle parmesan cheese on top

5.     Put sandwich pieces together and then butter the outsides of the sandwich

6.     Grill sandwich on both sides until bread is light brown

And it looks like this!

ACCIDENTAL NAAN

Ingredients:

·      1.5 Tablespoons olive oil

·      1 medium onion chopped

·      1/8 cup plis ½ tsp sugar

·      salt

·      1 0.25 ounce package of active dry yeast

·      1 egg

·      3 Tablespoons butter, melted

·      3 cups flour

Directions:

1.     Heat 2 Tablespoons of oil in a skillet over medium-high heat. Add the onions, ½ tsp sugar, and ¼ tsp salt. Cook, stirring occasionally, until golden brown (about 15 minutes).

2.     Place 1 cup of warm water in a large bown and sprinkle with yeast but SOMEHOW MAKE SURE THE YEAST DOESN’T ACTIVATE. Let stand 5 minutes. Whisk in egg, 2 tablespoons butter, the remaining 1/8 cup of sugar, and ½ tsp salt. Add the flour and onions and mix until a sticky dough forms. Brush the top of the dough with olive oil. Cover the bowl with plastic wrap and let rise for an hour.

3.     Roll dough into balls and fry in a LIGHTLY oiled saucepan for about 1 minute each side.

Also, Boston: