I like working in the kitchen. Cooking makes me happy. I am a healthy/veggie/no eggs cook though and sometimes this is more difficult because you have to know more things because EVERYBODY knows a stick of butter (although my friend Leslie thinks it is kraft singles) makes everything, even poo, taste better. I don't want to clog my arteries though so I do wish I was a better cook and had more knowledge of things, such as: knowing what seasonings taste great together, the best ratio of flavorings in dishes, how do I make it taste good without fish sauce, etc. I mean, you can follow a recipe and get all this (most of the time), which what I do, but sometimes I wish I could actually CREATE my own recipe. I try. Usually it turns out flavorless though. I am working on it.
Because I think most people follow recipes, I am posting some of the ones I have used in the last couple of weeks with our harvest. I think I shall post two. 1) Blackberry Cobbler 2) Zucchini Spaghetti
Recipe given by MIL
This is Tyler's favorite blackberry dessert. I like it but I am partial to Blackberry Pie. Claire likes blackberry pie better too but this recipe is a good one.
4 - 5 cups berries
1/2 cup sugar
1 cup + 2T flour
2/3 cup sugar
1+1/2t baking powder
2/3 cup milk
1 cup boiling water
Preheat Oven to 400 degrees
1) Place berries in 2qt casserole dish.
2) Sprinkle with 1/2 cup sugar. Dot with butter.
3) Mix flour, remaining sugar, baking powder, and salt in mixing bowl.
4) Add the milk and oil, blending together until smooth.
5) Spoon mixture over berries evenly.
6) Pour the boiling water over berries/mixture.
7) Bake at 400 for 50 - 60 min until golden brown.
* Hint - place a foil lined cookie sheet under casserole dish because dessert has tendency to boil over in oven.
adapted from SmittenKitchen.com
Serves 3 - 4
3/4lb zucchini shredded
1/4 cup olive oil
2T minced garlic
1/2t red pepper flakes
3T chopped basil
grated Parmesan cheese
1) Bring large pot of water with salt and some oil to boil. Cook spaghetti until al dente.
2) While spaghetti cooks, shred zucchini and set aside.
3) Heat 1/4 cup oil and add garlic until lightly browned.
4) Add red peppers flakes and stir fry for 30 seconds.
5) Remove from heat and add basil to skillet.
6) When pasta is done, drain but keep 1/2 cup pasta water for final dish.
7) Put pasta and water in large mixing bowl and add zucchini, garlic mixture, 1/2 cup cheese and basil oil (put together 1/4 cup oil, 1T basil, and pinch of salt; shake together).
8) Mix together and add salt, pepper, and parmi to taste.