Zucchini Pancakes
I woke up Saturday morning at 7am!!!!!!!!
Preparation for the bebe? Hmmm....perhaps. It could be the fact that I woke up with heartburn and a nagging pain in my back. I think I had a dream about bacon....which is what inspired me to get my butt out of bed and make us some breakfast.
I also really wanted mushrooms as you could see....
Waking up that early is as annoying as it is nice. I started grocery shopping at 8am and felt like there was soo much potential food wise this weekend.
While Casey was still sleeping, I was able to put the final touches on our new guest room. The old guest room is going to be converted into the new baby room. I love this new color blue. The really nice part is that you can lay in bed and look at the trees outside. A perfect place to read a book/magazine in the afternoon.
I also made those deceptively delicious brownies (seen in the previous post).
For lunch, I used leftover bacon and made us some BLATS (Bacon Lettuce Avocado Tomato Sandwiches)
We went to see a matinee showing of The Dark Knight today (really good btw).
I decided to treat us to a nice afternoon early dinner on the back deck.
Zucchini pancakes with a dill/cucumber yogurt dip, a mixed green salad (with tomatoes, cucumbers, red onions & feta) Hot Genoa salami, Sopressata & some slices of a sour batard.
I also made a yummy *mocktail*
Cucumber & Pineapple Juice with Ginger ale and Seltzer water. MMMMMMMM Refreshing.
Nothing like putting some zucchini to good use!
Zucchini Pancakes
Print This Recipe
(made about 8)
-3 large zucchini, shredded (drain in a bowl lined with paper towels for an hour before making)
-1/4 cup flour
-1/3 cup Parmesan cheese
-2 large eggs
-3 tablespoons chopped Italian Parsley
-2 teaspoons garlic powder
-1 dash of cayenne pepper
-salt & pepper
-cooking spray
1. Preheat oven 200 degrees. Put a cookie sheet in the oven- line with a few pieces of paper towel.
1. Mix dry ingredients together in a bowl. Add the egg & zucchini. Mix well.
2. Heat up a non-stick skillet on medium heat with cooking spray. (It's much healthier than frying). Spoon zucchini batter on the skillet and flatten each pancake.
4. Cook each pancake for about 3 minutes per side before flipping. Put cooked pancakes in the oven while you are making the rest!
5. DEVOUR. Immediately.
Top it with a yogurt/dill/cucumber dip and you have yourself a little slice of heaven.
Now I leave you...off to start the laundry and relax. There's a nice breeze here today and I'm thoroughly enjoying the calm before the storm.
Happy Sunday Everyone.
Deceptively Delicious Brownies
I watched a re-run of Oprah the other day while I was working out. Jessica Seinfeld (yes, wife of Jerry) was on her show to promote her cookbook- Deceptively Delicious. Because I have a baby on the way and a husband who doesn't necessarily CHOOSE to eat veggies, I thought I would give her recipe for brownies a try. I thought that if Oprah could go ape-shit on eating a brownie, than there's prolly a good chance that it tastes good.
This afternoon while watching a Red Sox game, I gave one to the sweet-toothed husband.
Casey took a bite (begrudgingly) and was said--"Why do these have spinach & carrots in them?"
I had to explain that it's hard for someone like to me to get good stuff in people like him- and it might be hard for our future spawn.
He ate the first square.
"So this is good for me? Can't I just eat spinach and carrots on there own?" (like he would) He needed a little more explanation why I was making something *deceptively delicious*
And then he asked for another one! I think it wouldn't be something he would necessarily BEG me to make. But if it's there, he no-doubt will eat as many as he could before I got mad. I'd like to eat some too!
The brownies are really moist & chewy. I might add a little more sugar next time....or top it with powdered sugar instead of cocoa powder. They definitely taste healthy, but they do satisfy if you NEED something sweet!
Deceptively Delicious Brownies
Ingredients:
- Nonstick cooking spray
- 3 ounces semisweet or bittersweet chocolate
- 2 cup carrot puree (After peeling and trimming the ends, steam carrots for 10-12 minutes and then puree in a food processor for 2 minutes)
- 2 cup spinach puree (Steam for 30 seconds, then puree in a food processor for 2 minutes)
- 2 cup firmly packed light or dark brown sugar
- 4 cup unsweetened cocoa powder
- 2 tablespoons trans-fat-free soft tub margarine spread
- 2 teaspoons pure vanilla extract
- 2 large egg whites
- 4 cup oat flour, or all-purpose flour
- 2 teaspoon baking powder
- 2 teaspoon salt
1. Preheat the oven to 350 degrees. Coat an 8x8-inch baking pan with cooking spray.
2. Melt the chocolate in a double boiler or over a very low flame. (i used a microwave- melted in 10 second increments till fully melted)
3. In a large bowl, combine the melted chocolate, vegetable purees, sugar, cocoa powder, margarine, and vanilla, and whisk until smooth and creamy, 1 to 2 minutes.
4. Whisk in egg whites. Stir in the flour, baking powder, and salt with a wooden spoon.
5. Pour the batter into the pan and bake 35 to 40 minutes. Cool completely in the pan before cutting into 12 bars.
Btw- they taste good in the morning with coffee.
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