Monday, November 3, 2014

Zucchini Sticks Bake for a cold windy day

Today was a good time to make a baked item, warming the house as well as the food, still with the bitter high winds and low temps, so it was a zucchini stick bake.

Sauteed shallots, along with some clipped dried kombu, that's a seaweed type of vegetable, with fresh ground allspice, turmeric, pinch of kosher salt, till all nicely browned, then added in a batch of zucchini sticks from the freezer (nuked them a couple of minutes first).

While this was going on, I beat up an egg with a few ounces of one per cent milk and a few chunks of sharp cheddar.

At 385F  I baked this, the veggies in a glass dish, the egg mix poured over, for about 20 minutes.  Two meals for me. 





Dessert was the last of the apple crumble with a topping of yogurt cheese, eaten too fast for pix, sorry!

1 comment:

  1. Ah that sounds so interesting, but very tasty I bet. I find there is a special anticipation when you take a baked meal out of the oven that doesn't feel the same with something cooked in a pot. Maybe it is because the magic happens when you aren't looking.

    ReplyDelete

Please read the comments before yours and see if your question is already answered! I've reluctantly deleted the anonymous option, because it was being abused.