It's rare that I serve just a salad for dinner. But one day a few weeks back, we had a big salad for our Sunday lunch. It had been so long that I actually announced that I loved it. Mind you, I make lots of side salads. But just a giant salad with every topping you can think of is a nice change.
Mix flour and salt. Blend oil and cold water with fork (lots of bubbles). Add liquid mixture to flour and stir. Roll dough between 2 pieces of waxed paper. Place dough in pie plate. Flute if you have the talent. Poke 5 sets of holes in the bottom of the crust with a fork.
For this use, I pre-baked the crust just about 7 minutes. For other uses, it isn't always necessary.
Recipe for Zucchini Filling
1 good-sized zucchini, thinly sliced
1/3 onion, thinly sliced
1 teaspoon olive oil
2 Tablespoons milk
1/2 cup cheese, finely shredded and divided [my mom had the four cheese blend]
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon salt or more to taste
Saute zucchini and onion in olive oil about 5 minutes just to soften. Beat eggs, add seasonings, salt, and milk. Beat together. Layer onions and zucchini on pie crust. Top with half of cheese. Pour egg mixture over vegetables. Top with remaining cheese. Bake at 400 degrees until top is golden brown, about 30-35 minutes.
I've been reading a new cooking book called Eat, Drink, and Weigh Less. And no, I'm not on a diet. One of the authors happens to be Mollie Katzen, the author of the Moosewood Cookbooks that I adore, and the woman who started the Moosewood Restaurant in New York. I received the diet book for my birthday for two reason: 1)There are a number of new recipes in the back of the book and 2) my office (a cardiology clinic) started a Health and Wellness program at the beginning of the year and Paul thought the book would be helpful in the way I deal with my patients. I can't believe some of the statistics I read. Indeed, it will help a lot of people!
Last week, I posted a menu for what I planned to fix for dinners for the week. It went much better than the first menu I planned went. Strange, this is the end of March and I've only fulfilled this New Year's Resolution twice? How sad.
Sunday, I made Mexican Couscous for us as well as for my dad who came over to entertain himself as my mother is out of town. Only, I didn't serve it with cornbread because I only had two slices leftover and didn't want to make a whole other batch. We had nachos instead (horrible trade off, I know), and Paul took the cornbread for lunch.
Previously, I have made this soup and loved it. I'm not sure what went wrong this time around, but we weren't as excited about it this time. So I will probably be spending my time trying new soup recipes, which makes a lot of sense when it isn't cold that often in Florida. So many soups, so little time! However, I think the mixture of flavors is still creative and fun for those with more experienced taste as the egg and lemon are quite unusual. For people who have more calendar time to eat soups that warm the inside, I think the creation is worth a try from your own stove.