Stuffed Zucchini Boats

Stuffed Zucchini Boats

4 small or medium zucchini
6 large crimini or white button mushrooms, chopped medium

2 tablespoons olive oil
1 tablespoon butter

1 shallot chopped fine
4-6 mini peppers of color chopped fine
3 garlic cloves minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon dried oregano
2 tablespoons dried parsley
3 heaping tablespoons of gf plain bread crumbs
8 tablespoons freshly grated parmesan 
olive oil to drizzle

Zucchini is so versatile in recipes, don't pass it by. Preheat oven to 375 F. Cut zucchini in half lengthwise. Scoop out center leaving a small border around edges. Line a baking sheet with foil and place boats on the pan, slightly brushing foil with oil. Set aside. Melt butter and oil in a medium sized frying pan. Add chopped mushrooms and cook till soft. Put mushrooms in a separate bowl. Next add shallot and saute till soft adding a bit more oil if necessary. Add peppers and cook till soft. Last add garlic and cook for one more minute. Add to the bowl with the mushrooms. Add seasonings and herbs. Last add bread crumbs and stir gently to mix. Stuff boats packing ingredients in the open space. Drizzle lightly with olive oil. Top with grated cheese and bake for 20 minutes or until just browning and edges of zucchini are soft to the touch with a toothpick inserted. Chopped fresh tomatoes can be substituted for the peppers. You may prepare the boats in advance and have them ready to pop in the oven. Enjoy!

Juvenile Bald Eagle Feather

Juvenile Bald Eagle Feather

Gary was at the transfer station (dump) when
the wind blew this feather, it was floating from the sky.
The feather is over 12 inches in length.
There is an eagle feather law but
we couldn't see letting someone drive over it and mutilating it.
Bald eagles are routinely seen on Lake Nottely here.

There's a little tuft of white fluffy feathers at the base.
Finding this feather I think will bring good luck.
I'm keeping the feather in the desk drawer
so our cat doesn't get to it.

Home Grown Shishito & Tomato Soup

 
Home Grown Shishito & Tomato Soup

shishito peppers

cherry tomatoes

4 pints of shishitos, stemmed and chopped
4 pints of cherry tomatoes, chopped
1 large onion chopped
5 garlic cloves minced
1 can tomato sauce
3 cups water
2 tablespoons dried oregano
1 tablespoon salt
1 teaspoon black pepper

Saute onion and garlic then add shishito peppers and tomatoes.
Add tomato sauce and spices and seasoning and water.
Cook till peppers and tomatoes are very soft.

Whirl in blender till smooth. 
You can freeze mixture at this point.
The shishitos were very hot so if serving as a soup
add 1/4 volume of milk or milk substitute when heating.

So good for you and grown without any pesticides.

Peach Clafoutis

Peach Clafoutis

4 to 5 peaches seeded and sliced, leave skins on

1 cup gf flour
1/2 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon

5 eggs room temperature and beaten
1 cup sour cream
3/4 cup whole milk
1 teaspoon vanilla extract
1/2 teaspoon rum extract

5 tablespoons unsalted butter
Preheat oven to 375 F.

Seed and slice peaches and set aside.

Mix dry ingredients in a separate bowl and set aside.
Mix wet ingredients in another separate bowl and set aside.
Add dry ingredients to wet ingredients.
Add butter to a 9-10 inch cast iron pan and place in oven.
When butter is melted take out of oven and brush sides of pan

with butter. Meanwhile add dry ingredients to wet and mix well.
Add excess butter to batter and stir quickly.

Add 4 half cups of batter to cast iron pan to cover bottom with 1/2 inch
of batter and place in oven for 7-9 minutes till firm. Do not burn.
Remove from oven and arrange sliced peaches over the top
Pour remaining batter over the top and bake for 40 minutes or
till top center is firm. I added a few sliced peaches on the top.

Let cool, expect the clafoutis to deflate.
This is not a cake, it is more custard like with just a little sugar.
A southern twist on a classic and so delicious.