School Started!

I did, I used an exclamation point in the title. Go figure, I wasn't sure how I was going to feel because I have had such a fun time baking in the bakery that it's hard to get back into the swing of things. But, it's almost one week down and we have had some interesting meals this week.

On Monday, Rob cooked Salmon on the grill. It was quite good, he used a lemon-pepper
mix on the fish and a ton of garlic. I thought it would be too garlicky, but it wasn't. He cooked it on my new grill. I leave for a few days and I get a new grill! Yeah!!!!!!!! Anyway, we had that with a salad made from lettuce from the garden and a mixed rice and green bean (from the garden) pilaf. It was very healthy.

On Tuesday we had leftovers. Wednesday, Doug Day! Out to dinner!

Last night, I was sick of fish so I made stuffed zuccini. This is a great way to use those really big zuccini that you have.

Stuffed Zuccini

1 really large zuccini (you know, the ones your friends give you), cut in half. Scoop out the seeds and discard, and then scoop out the rest of the flesh and chop fine leaving a hollow zuccini shell.

1 medium onion chopped finely
3 cloves of garlic, minced
1 pint of grape or cherry tomatoes cut in half
2 chicken breasts, sauteed and then chopped finely
2 tbs. of fresh thyme, or 1 tsp of dried.
1.5 cups of cooked wild rice mix, or wild rice, or any kind of rice you like.
1/2 c. chicken broth
3/4 c. parmesan cheese

Saute the onion, garlic, tomatoes and thyme until onion is translucent. Add the already cooked chicken breast and the wild rice and heat.

In a casserole pan, oil the bottom and put the zuccini halves down. Fill the zuccini halves with the chicken mixture. Pour the broth into the pan around the zuccini and then cover the halves with the parmesan cheese. Cook for 25 minutes at 375 degrees until the zuccini is cooked and the parmesan is melted.

I think we are having dinner at home tonight for Shabbat. That will be nice.

At Mom and Dad's

Last week I came back from my parents in Abilene, Kansas. We had great meals while I was there, and one we had was called Chicken Milano. I loved it.

1 tbs. olive oil
1 lb. chicken breasts, chopped
2 tsp. minced garlic
1 c. sun-dried tomatoes, chopped and drained
1 c. chicken broth
2 tbs. chopped fresh basil
1/8 tsp. pepper
2 pkgs. ramen noodles with 1 seasoning packet

1. Heat oil in a skillet; add chicken and garlic and cook until chicken is done, 10 - 15 minutes. Add tomatoes, chicken broth, basil and pepper. Simmer over low heat 5 minutes.

2. Cook noodles in water according to package directions drain. Add 1 seasoning packet. Serve the chicken mixture over the noodles.

We also had Enchilada Torte. I have to get the recipe from Mom for this one. She's made this one since we went to Casa Bonita Restaurant in Denver. She made sure to figure out the recipe and she made it for years. This one reminds me of my childhood.

It All Hits At Once

It happens, doesn't it? School starts, tutoring starts
the bread business starts to go gangbusters, and there doesn't seem to be enough time during the day to do it all. I'm training for a half-marathon in September, and that has suffered also. But today, we'll get out there again and keep at it.

I haven't blogged about food lately, because to be honest, I just haven't had the time. Now that I'm back on a regular schedule, I'll get more done. I hope.

Anyway, Lili went back to Santa Cruz, which is a sad day, but I have a couple of left over vegetarian recipes I want to add to the page.

Vegetarian Rice Enchiladas

1 small onion, diced
1 large clove of garlic, diced
1 small grated zucchini
1/2 tsp. cumin
2 tbs. olive oil

Saute the onion, garlic and cumin in the olive oil until the onion is translucent.

Find a rice blend that you like, mine has four types of rice: calmati, wild rice, sweetbrown rice, and heirloom red rice. Cook up 1.5 cups of the stuff and add it to the sauteed onion mixture. This is the filling.

12 corn tortillas
1 - 14.5 ounce can tomato sauce
3 chipotle peppers in adobo, diced finely
1/2 c. olive oil
1/2 tsp. cumin
8 ounces of jack cheese

Mix tomato sauce, chipotle peppers and cumin in a saute pan and heat.

Heat the olive oil in a small skillet.

Dip the tortillas, one at a time, in the tomato sauce, and then fry them quickly in the olive oil. 1 minute per side. Place on a plate.

Once all are fried make a series of stations, tortillas, filling, shredded jack cheese.

Place the filling and 1 tbs. of jack cheese in each of the tortillas,roll up and place in a casserole. Grease the casserole pan, 8 x 8. Cover the twelve enchiladas with the remaining jack cheese, bake at 375 for 35 minutes. If you have left over sauce, cover the tortillas with it before you cover it with the cheese.



Spaghetti with Leeks and Tomatoes

This is a really easy dish.

2 leeks washed and green part trimmed off, cut into small rings
1.5 tbs. minced garlic
6 - 8 roma tomatoes cut into sixths
2 tbs. olive oil
1 tsp. italian seasoning
salt and pepper to taste


Saute the leeks, garlic and tomatoes in the olive oil until tender, add the italian seasoning and salt and pepper to taste.

Serve over capelini pasta.