This recipe is easy to
make and one in which you can include the children in making dinner.
Zucchini
Mushroom Cupcakes
Yield: 12 servings
Ingredients
- 2 large
Zucchini, Sliced
- 3 Tablespoons
Wildtree Basil Grapeseed oil
- 10 ounces
Mushrooms cleansed sliced
- ½ cup Red onion
medium dice
- 2 cloves Garlic,
minced
- 16 ounces
Ricotta Cheese
- 1 Egg
- ½ cup Parmesan
cheese
- 1 teaspoon
Italian Seasoning
- Pinch Nutmeg
- s/p to taste
- 1 ½ cup Marinara
sauce
- 1 cup shredded
mozzarella cheese
Directions:
- Prep vegetables.
Heat two large skillets over medium heat and divide Basil Grapeseed oil
between the two. Sauté the onions, garlic and mushrooms in one pan
stirring occasionally over medium heat until cooked. Season mushrooms
with salt and pepper. In the other pan over medium heat plate a layer
of zucchini slices in pan and sauté on each side for several minutes to
cook slightly. Season zucchini with salt & pepper. Continue this
process until all zucchini slices have been sautéed and cool.
- Drain water from
Ricotta and place in a bowl. Add egg, parmesan cheese,1/2 of mozzarella
cheese, Italian seasoning, nutmeg and season with salt and pepper. Mix
well.
- To assemble the
cupcakes:
- Place parchment
paper liners in the cupcake pan. Place 1 teaspoon on marinara sauce in
bottom of the liner; then a couple slices of zucchini; Spread a
teaspoon of the ricotta cheese mixture over zucchini; place 1 teaspoon
of the mushroom mixture over ricotta repeat with sauce, zucchini and
mushrooms then place zucchini slices, marinara sauce and mozzarella
cheese on top.
- Bake in a
pre-heated oven at 375F. Bake the zucchini mushroom cupcakes for 30
minutes.
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Not only are bell
peppers delicious to eat and beautiful to look at, but they are also
packed with nutritional benefits. All bell peppers are high in vitamin
C with the red pepper having more than twice as much as the green
pepper. The bell pepper is also a wonderful source of vitamin A,
vitamin B, antioxidants and carotenoids.
The bell pepper, also
known as sweet pepper or capsicum, is of the species Capsicum annuum
and native to Mexico, Central America and northern South America. Bell
peppers are botanically fruits, but in culinary contexts they are
usually considered to be vegetables.
Bell peppers can be
bought year-round, but they are most abundant and tasty during the
months of August and September. Colors range from the burgeoning colors
of green to yellow, and ripen to the sweeter-tasting colors of red,
orange, and sometimes purple and brown, depending on the variety.
Picking a good pepper
is easy: they should have a smooth and tight skin (no wrinkles, or soft
or bruised spots), plus bright color, and feel firm and solid. A look
at the stem is another place to peek: it should appear fresh, green,
and not dry or desiccated.
Don’t wash a pepper
until use: ideally store unwashed peppers in a cool place covered with
a kitchen towel, or second best is in the vegetable compartment in your
refrigerator (but not in plastic, which will create excess moisture).
Some even freeze them, either whole, or cleaned, deseeded, and chopped
Peppers can be eaten
raw or cooked. If eating it raw, wash it first, then core it (cut
around the stem with a paring knife). Cut the pepper in half lengthwise
and then remove any seeds and the white core/ribs—you can try shaking
the seeds into the garbage. Don’t be tempted to use water to remove the
seeds: it will just waterlog it. The pepper is then ready to be cut
into strips, chopped, or diced. For those want to stuff a pepper, cut
it horizontally instead of cutting it lengthwise then remove the seeds
and core. One precaution: even though peppers are typically sweet, be
sure to wash your hands well when all is said and done—don’t touch your
eyes!
Peppers are also
delicious roasted. They can be grilled with tongs over a gas burner
until blistered and the skin starts to blacken, or in the broiler:
simply put cut pepper halves on a cookie sheet and roast. The best way
to peel the skin is to then place the peppers in a bowl covered with
plastic wrap, or in a paper bag. Steam for about 15 minutes, and then
peel the skin off with your fingers (or a knife if they’re too hot).
Peppers can also be
stuffed, or sautéed—peppers are a delicious addition to a stir-fry.
Peppers also pair well with meat, like a classic Italian sausage and
peppers dish, or with steak. Some like to puree peppers into dips, like
hummus, or into soups
Here are a few recipes
to try from Sauver.com:
Poor
Man's Caviar
Black-eyed peas,
scallions, and both red and green peppers combine in a salad that's
equally delicious spread on bread or spooned from bowl.
Baked
Chicken with Peppers
This vibrant baked
chicken and peppers dish is as simple as it is classic.
Peppers
in Tomato Sauce
Serve these preserved
peppers over pasta or chicken for a bright meal.
Pesto
Calabrese
This Southern Italian
pesto gets its hue from tomatoes and red bell peppers.
Green
Pepper Butter
Minced roasted green
pepper adds irresistible flavor to this savory compound butter.
Muhammara (Roasted Red Pepper, Walnut and
Pomegranate Molasses Dip)
This Middle Eastern
dip is one part sweet, one part tangy, and one part spicy; it's the
perfect combination for slathering on sandwiches or serving with
homemade pita chips.
Sweet
Pepper Salad
Roasted red and green
peppers get a kick from sugar and vinegar -- great served with grilled
meats.
Eggplant
Stuffed Peppers
Bell peppers are
blistered over a flame before being stuffed with eggplant, breadcrumbs,
and anchovies.
photo credit:
wallyg via
photo pin cc
