I'll share my recipe, if you'll share yours, January 4, 2011

13 years ago

Kickin Stuffed Zucchini Ã¯Â¿Â½" from JasonÃ¢ÂÂs BBQ Adventures

Did you know chipotle peppers are just jalapenos that have been smoked and and dried? Green jalapenos are not used for this though, the jalapeno is left on the plant till they fully ripen and turn red. In Mexico approximately 1/5th of jalapenos are used to make chipotle peppers. Chipotle peppers are generally left whole, ground into a powder, or canned with an adobo sauce.

Ingredients:

4 medium zucchini, sliced in half lengthwise

2 garlic cloves, minced and smashed

1 tablespoon extra virgin olive oil

15 ounce can black beans, drained and rinsed

3/4 cup shredded cheese

1/3 cup favorite salsa

1/4 cup finely chopped cilantro

1/4 teaspoon ground chipotle pepper

Coarse salt

Freshly ground black pepper

Sour cream (optional)

Instructions:

1. Prepare the grill for medium direct grilling.

2. Scoop out the centers of the zucchini, leaving about 1/4 inch of flesh along the walls. (Discard scooped out flesh or use for other purpose)

3. Combine olive oil, garlic, and ground chipotle pepper in a bowl and brush onto the cut side of the zucchini.

4. Generously salt and pepper the zucchini.

5. In a bowl combine the beans, 1/2 cup of the cheese, salsa, and cilantro, and season with salt and pepper.

6. Stuff the bean mixture into the zucchini and top off with the remaining cheese.

7. Grill the zucchini until the stuffing is hot and the zucchini is fork tender (approximately 10 minutes).

8. Serve immediately with sour cream (optional).

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Comments (3)

luckygardnr
Original Author
13 years ago
Triple Ginger Cookies
Epicurious

Two hours ago I was about to crawl back into bed, since Christmas hugs and kisses always seem to lead to New Year's colds and flu. But then I made my second batch of Alice Medrich's amazing triple-ginger cookies and a miracle happened: I'm well (almost). This recipe, in her enticing new "Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies," calls for no less than three-quarters of a cup of diced crystallized ginger plus two tablespoons of minced fresh ginger plus two teaspoons of ground ginger. Talk about a decongestant.

I thought I was imagining things, but I see in the late Maggie Waldron's great "Cold Spaghetti at Midnight" that ginger is good for nearly anything that ails you. It's famous as a stomach soother (my in-law equivalent hates the crystallized kind because she remembers it as a seasickness antidote on whale-watching trips), but apparently it will also "curb flatulence." And it does help with colds and flu, Waldron says, prescribing a tablespoon grated into a warm cup of water to beat a cough and a few slices to be chewed to sweat off a fever. I was fine with raw cookie dough.

(The best detail Waldron offers is that pharmacists in the 16th century (presumably in Europe) were "given a monopoly on gingerbread after it was decided that it was actually a drug made from ginger. Angry grocers fought back and eventually won the right to sell it, but the memory of the furious battle can be found today in fairy tales where the wicked witch almost always lives in a gingerbread house.")

ALICE MEDRICH'S TRIPLE-GINGER COOKIES

2 cups flour
2 teaspoons baking soda
1/2 teaspoon kosher salt
1 1/2 teaspoons cinnamon
2 teaspoons ground ginger
1/2 teaspoon ground allspice
1 stick still-warm melted butter
1 large egg
1/2 cup sugar, plus 1/2 cup for rolling
1/3 cup packed brown sugar
1/4 cup dark molasses
2 tablespoons minced fresh ginger
3/4 cup crystallized ginger cut into 1/4-inch dice

Arrange racks on upper and bottom third of oven. Heat to 350 degrees. Combine flour, baking soda, salt and spices and whisk to blend well. In a larger bowl, blend butter, egg, sugars, molasses and fresh ginger. Blend in dry ingredients and crystallized ginger. Roll dough into 1-inch balls and roll in the second half-cup of sugar. Arrange 2 inches apart on non-stick or parchment-lined baking sheets. Bake about 10 minutes, until the cookies puff and deflate, rotating the pans from top to bottom and front to back halfway through for even baking. Cool on racks. Store in an airtight container (they seem to get stronger over time).
Marilyn Sue McClintock
13 years ago
ICE CREAM PARFAIT PIE

8 or 9 inch pie shell, graham cracker or pastry (baked)
1 1/4 c. water
1 pkg. Jello, lemon, raspberry, or strawberry (3 oz.size)
1 pt. vanilla ice cream
1 1/2 c. sliced strawberries, raspberries, or blueberries or 1 pkg. frozen blueberries

In saucepan, heat water to boiling, remove from heat. Add package Jello; stir until dissolved. Add ice cream, in pieces, to hot liquid. Stir until melted. Chill until mixture begins to thicken, about 5 minutes. Fold in fruit. Turn into pie shell. Chill until firm, about 30 minutes. Decorate with berries. Top with whipped cream.

Sue
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I'll share my recipe, if you'll share yours, January 4, 2011

Comments (3)

luckygardnr
Original Author

Marilyn Sue McClintock

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patti43

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I'll share my recipe, if you'll share yours, January 4, 2011

Comments (3)

luckygardnrOriginal Author

Marilyn Sue McClintock

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patti43

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

luckygardnr
Original Author