MOONO'S KITCHEN

Zucchini Taco Shells:

INGREDIENTS

3 c. grated zucchini (about 3 small zucchinis)
kosher salt
Freshly ground black pepper
1/4 c. almond flour
1/2 c. grated Cheddar cheese
1 Egg, lightly beaten
1/4 tsp. garlic powder
Toppings of choice (we used scrambled eggs, bacon, cheddar cheese, salsa, avocado, and cilantro)
DIRECTIONS

Heat oven to 400°. Line a baking sheet with parchment paper. Put zucchini in a strainer and lightly salt. Let sit in the sink or over a bowl to drain as much moisture as possible, about 20 minutes.
In a large bowl, mix together zucchini, almond flour, cheese, egg, and garlic powder. Season with pepper.
Scoop 1/4-cup portions of the mixture onto the baking sheet, then press each gently down until 1/8-inch thick.
Bake until the shells are lightly browned and crisp, about 25 minutes. Let cool slightly, then fill with toppings of choice.

i like that zucchini shell recipe! thanks!

and it has, of course, a slice of beetroot in the burger

Pepe... can I request your pizza dough recipe again... it's too far back in the other thread and I'm too lazy to go looking for it

thank you Pepe!

I picked up the Coles magazine today Maggie and it has some really good stuff in it this month. I am running out of quick and simple ideas so I will try a few of those things.

I love the look of those tomato bruschetta and the summer tomato tarts. I'm still not sure about the K-Roo burgers though LOL

now, i don't expect anyone to actually make these, but i thought this might give you a giggle. it's a recipe for polish cabbage rolls,golubkis. i wrote it down as a child,and "translated" it for an old friend and posted it on facebook for him.



GOLUBKIS(GUAMPIES)( or in my words,gwompies)

equipment-
a really big pot( with a steamer or pasta insert,if you have one)
a medium size pot
a small pot with a lid
two big glass casserole pans
a big glass bowl
a small glass bowl
a deep medium size frying pan
measuring spoons and cups
a grater that fits in the small bowl
a big spoon
a flipper( spatula)
a big table or counter
tinfoil
plastic wrap
cookie paper( parchment paper)
a kitchen towel
a big sharp knife
a wooden spoon
a pair of grabbers( tongs?)
cookie pans(sheet pans)


ingredients-

one head of green(savoy) cabbage
kosher salt(use as you go)( lol,i wrote crunchy salt!)
water

one cup of uncooked brown rice
two cups of beef stock
one tablespoon butter

one medium yellow onion,grated in the small bowl
one small carrot,grated in the small bowl
five garlic cloves( for some reason i wrote five garlic arms),smashed
one tablespoon tomato paste
four tablespoons butter
a dash of worcestershire sauce( giggling, i wrote wussy sauce! )


three cans tomato sauce(six cups)
half a cup of beef stock
two beef cubes( boullion)
one teaspoon oregano( this has to be what "orgno" means)
one teaspoon besel( basil,i think)
one cup of sour cream
one can of crunched tomatoes,split in half (crushed tomatoes?)
( half for sauce,half for meat,use the juice for soup)

one pound of ground beef
one pound of ground pork
one pound of ground veal
two whipped raw eggs
some salt and pepper
one teaspoon pamperka( paprika??)


HOW TO COOK AND WHEN( my childhood self talking...interesting to know i was so detailed with recipes even back then!)

first cut the core out of the cabbage and put it in the big pot. fill the pot with water until the cabbage is completely covered,then take it back out of the pot,throw in a handful of salt and bring to boil,then put the cabbage back in the water.BE CAREFUL! * i figure if you're using an insert,measure the water with it in the pot too*
boil until the leaves get soft and you can pull them off. hold it down with the wooden spoon and use the grabbers to pull the leaves off,BE CAREFUL! TURN THE HEAT DOWN! * this must have been the year i scalded myself ,or annie made me write down all the be carefuls, i can't remember ,lol! but i'm including them anyway*
lay the leaves on the cookie pans and sprinkle each layer with crunchy salt before you add more layers. SAVE THE WATER! ( no idea why, i guess for the soup that the tomato juice goes in,lol! )

next, put the rice stuff in the small pot ( this explains why i separated out the written ingredients?), bring it to a boil,then turn it down to just bubbling( simmer?),cover it and cook for 15 minutes. turn the heat off, then let it sit until you need it for the stuffing.

now we cook the other filling stuff. heat up the butter and cook it all except the paste and Wsauce until it's soft and smelly( i think i meant fragrant, lol!).
then add the paste and Wsauce and cook until it's dry...i think i meant until there was no liquid...and put it back in the small glass bowl and let it sit until you need it.

next is the sauce. put the tomato sauce and the spices in the medium pot. use the beef stock to rinse out the cans and dump that stock into the frying pan so you can scrape all the crunchies out( deglaze, in other words) , add all that with the tomato sauce and half of the crunched tomatoes .
cook this on low until it's hot, then turn off the heat and whip in the sour cream. set away for now.

then we take all the meat and stuff and put it in the big glass bowl. add in the rice and the onion stuff too, and the other crunched tomatoes. squish it all up until it's mixed good.
FINALLY ( my god, i was NOT a patient little person, i think! ) we get to make the gwompies! * yes, i really wrote that!*
cover the table with plastic wrap first. lay down the leaves with the stem up,then take your big knife and shave off the thick parts on the back, and cut out the thick part at the bottom in the shape of a vee. BE CAREFUL,THEY ARE HOT STILL! then turn them back over.
put a handful of the meat stuff in each one in a tube shape, about an inch above where we cut the vee. fold that bottom part over the meat, then fold the sides in to cover the ends of the meat tube and roll it up REALLY TIGHT!
put it on the table with the edge down so it stays together. keep doing this until you run out of meat stuff.
then you schmeer( smear?) some sauce into the buttered casserole pans on the bottom. tear up the small leaves and put some in the bottom,save the rest for soup( there's that soup thing again!).
put the gwompies in the pans, make sure the edge is facing down, and they are tight together , like sardines in the can are. then cover them with the sauce. add some water if you need to( no clue what that's about) .
cover them with cookie paper and then tinfoil. put them in the oven on 325 durgees( degrees) and go watch all my children and one life to live while you have lunch. * this would be 2 hours* they should be nice and soft and the sauce is bubbly by then. uncover them and let them cool, then cover them in plastic wrap and put them in the fridge. eat them cold the next day.
* on the bottom i wrote" these are nasty, but daddy likes them" !*

so there it is! Smacznego!!!

I made this today.

It is soooooooo good.

And easy to make.

www.delicious.com.au/recipes/tomato-chutney-aged-cheddar/5501f9d4-caee-4135-b415-a3523c922a06

i was given a heap of zucchinis today - i see slice, soup and pancakes on the horizon.

no i don't have hers, i just use my mum's

I made these for brunch today and they turned out really well.  It says to use bacon in the recipe but I used prosciutto instead because it's so thinly sliced and I wanted it a bit more crispy than I thought bacon would turn out..


Pic from recipe magazine but my ones were pretty close to the mark.

Not dog food 




 

Seriously though --
Liver isn't the worst food ever.

Beef liver, I'm not keen on that.
Chicken liver...
Cook it, mash it up, season with salt and pepper... garlic if you choose.
Add an oil- butter or cream or mayo

Serve on crackers without mice nearby

It's simple Sin. You make them in a large muffin tray. Line the holes with bacon or prosciutto or even pancetta then add baby spinach leaves, crack an egg into them and sprinkle with crumbled feta cheese. Crack the egg into a little bowl first. Less messy.
Bake in oven at 180 degrees for about 20 minutes.

The eggs won't be runny like a poached egg. It's more like a mini frittata. They are as nice served cold too.

oh! she posted a mac& cheese recipe for me that is like a swiss fondue sauce, it has cherry schnapps( waiting to see why),i should post that here, i have permission to share.