Barbeyaki

Untapped Grilling and Other Addictions

Archive for the tag “zucchini”

Leftovers

What is sitting there in your pantry?

What is just about got to go in your fridge?

Well don’t just sit there……..get up and do something with it!

Nothing make me more excited that using up stuff. It is not that I am really cheap or just cannot throw away anything. I just simply love the challenge of creating something delicious out of lonely,past their prime, food products.

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Last of the Winter Veggies

As you can see from above, I had some almost done winter vegetables. Pumpkin, Butternut Squash, Delicata, and some Yellow Zucchini.After a good hour of somehow cutting threw these hard heads and cutting them into nice 3/4 inch rectangles, I cranked up the oven to 450.

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After a god drenching of olive oil and sprinkles of pepper, turmeric, cardamon, cinnamon, nutmeg, and all spice. I roasted this for a little over 25 minutes until they were nice and soft. After cooling I pureed them and aded a little heavy cream and a quarter cup of sherry. Thats it!

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Lastly, I whipped up a cup of whipping cream and a third cup of sour cream. And Viola!

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What I did not tell you before was the secret ingredient, a quarter cup of Barbeyaki Smoke Sauce.

Barbeyaki JR.

Barbeyaki JR.

Do the uses of this wonder sauce ever end? Wish you could taste the soup. Delicious and so hearty. All from leftovers.

Leftovers are about as useless as a screen door on a submarine. You think????

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Eggplant Parmesan Anyone?

Squash

Eggplant and Zuchinni

Last week the eggplant, squash, and zucchini were all ripe and ready to pick at the same at the same time. It is a rare day when nature blesses us with such beautiful vegetables all available for consumption at one time. For me it immediately sets the wheels in motion to try to figure out what to create with this manna from heaven. So here is what I came up with.

Eggplant Parmesan

Squash Suffle

And by the way, that homemade tomato sauce used in the Parmesan was made from whole,skinned, San Marzanos from the garden also.

Nuttin’ Better

These dishes were very simple to make and were delicious. Not because of my culinary skills but because of the freshness of the veggies.

Grilled and Ready

I started off grilling the eggplant and zucchini while to tomato sauce was simmering. Nothing fancy about the sauce except using shredded carrots to sweeten and lots of garlic and onions. Then layered the eggplant with fresh mozzarella on top followed by the sauce. Then a layer of zucchini with more cheese and sauce.

Fresh Mozzarella

Lastly, I covered the top with freshly grated parmesan cheese and baked for 1 hour on 350. Pretty simple, huh?

Fresca Italia

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Where Did it Go?

Do you remember this teenage girl and the “Steroidial Extraterrestrial ” Zucchini?

Cave Men Killed With This Thing

Well, what happened to that monster? It became the World Famous “Out of this World Zucchini, Banana, Coconut, Pecan, and Sour Cream” bread! I know most of you have had Banana Bread, Zucchini Bread, Coconut Cake, and Pecan Pie. Now just envision it all mixed together into a bowl and then baked into the most delicious, moist loaf of bread you have ever tasted. Next time you have the family at home for a rare spend the night occasion, wake them all up at 8:30 am with the smell of this baking in the oven. You have never seen lazy, sleep deprived, apathetic kids jump up so fast. Are you ready? Get your pencil and paper out:

1. Grate 2 1/2 cups of fresh zucchini into a bowl

Grated Zucchini

2. Smash 3 overripe bananas into a bowl

Smashed Bananas

3. Mix zucchini, bananas, 4 beaten eggs, 3 tsp vanilla, 1  1/2 cup oil, 1/2 cup sour cream all together

Wet MIxture

4.Combine dry ingredients of 3 cups AP Flour, 2 cups sugar, 1/2 cup brown sugar, 1/2 cup toasted coconut, 3 tsp cinnamon, 1/2 tsp baking     soda, 1/2 tsp baking powder, 1 tsp salt, 1/2 cup finely chopped pecans

Dry Mixture

5. Combine wet and dry mixtures into one bowl and mix well. Pour into 2 crisco greased and thoroughly floured loaf pans. Bake on 325 for 1 hour. Check with that toothpick you have been picking your teeth with.

In Process

6. Let cool down for about 30 minutes. Then pump your chest out and watch it slide out like a greased pig. 

P.S. Serve with 100% cold homogenized milk only. Absolutely no 1% and 2%.

You Julia Child You!

Your Loafing Friend,

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Sorry, Have to Brag A Little Bit

Look At Me!

Boy, I hate to do this. ‘Cause I know most of you are just going to sit back in your stinkin’bad-posture desk chair, and mumble to yourself, “Look at him….just sitting in his own stinkin’ bad-posture desk chair, bragging!” Well too bad. I don’t really care and I am proud for a change (usually I feel embarrassed, ashamed, dumb….just ask my kids).

It has been a few weeks since I showed you my jardin….. that is French for garden for all of you slightly red neck folks like me. Something weird is going on in this place. Everything I am growing is 5 times bigger, 10 times bushier, and 20 times more fruitful than all my neighbors. It has gotten to the point where I am a trying to go there and work when the other folks are not around. They just look at me like I am a Martian on steroids.

Picture 1: Zucchini

It is really that big!

This is a 13 year old girl named Kristen. She is pretty tall for her age. She has a large smile. Her hands are big for her age as she is a great volleyball player. As you can see, the Zucchini she picked from my garden last week is extremely big. It measured over 22 inches in length and 6 inches in diameter. This is no joke….right Kristen?

Picture 2: Beets (One Day Haul)

Borscht Anyone?

The problem with this many beets in one day is that not to many people like them. But I do fortunately as you have read in the past.

Picture 3: Green Onions

Alot of Bad Breath

Picture 4: Todays Beans

Beans Beans Good For The Heart….

Ok, that’s enough bragging for one day. I know most of you have thrown up in disgust by now. But this is what is coming out of my little hole in the ground each day. God is really doing his thing in my jardin.

Humble Pie

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