tag:blogger.com,1999:blog-31773345.post923702176306572547..comments2024-03-15T01:47:09.194-04:00Comments on ben and birdy: BenBirdy1http://www.blogger.com/profile/13328557199418095755noreply@blogger.comBlogger64125tag:blogger.com,1999:blog-31773345.post-89218533843265454242008-09-07T10:29:00.000-04:002008-09-07T10:29:00.000-04:00Kami is SO right about the zucchini relish. It is...Kami is SO right about the zucchini relish. It is the best ever. I also make bread and butter pickles with zucchini. That recipe is also in the Blue Ball Book (that's what we call it).Pamelahttps://www.blogger.com/profile/13652737346135197054noreply@blogger.comtag:blogger.com,1999:blog-31773345.post-59246876349582428502008-07-31T15:44:00.000-04:002008-07-31T15:44:00.000-04:00If you are interested in 'putting up' some zucchin...If you are interested in 'putting up' some zucchini for the winter, the Ball Blue Book of Preserving (I have such a hard time saying this without giggling) has a good, ol' fashioned canning recipe for zucchini relish. It reminds my husband of his great-grandma's relish. Who knows it may be the recipe she actually used.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-31773345.post-34057207556450016462008-07-26T14:32:00.000-04:002008-07-26T14:32:00.000-04:00These zucchini-sweetpotato muffins are really good...These zucchini-sweetpotato muffins are really good:<BR/>http://www.epicurious.com/recipes/food/views/SWEET-POTATO-AND-ZUCCHINI-BREAD-2674<BR/>and for a long time were the only way my almost 3 year old would consume a green vegetable.<BR/>But my absolute all time favorite, eat it every day I possibly can in summer recipe:<BR/>corn, zucchini, and tomato pie<BR/>Pot Pies: Comfort Food Under Cover | January 2000 <BR/>Diane Phillips<BR/><BR/>This pie is made from the overflowing bounty of the backyard garden. Fresh corn and zucchini seasoned with dill bake underneath Parmesan-crusted tomatoes to make a scrumptious entrée that can be served warm or at room temperature.<BR/><BR/>Servings: Makes 6 to 8 servings.<BR/>Ingredients<BR/>3 cups fresh, or frozen and defrosted corn kernels<BR/>5 small zucchini, cut into matchstick pieces<BR/>2 teaspoons salt<BR/>1 teaspoon freshly ground black pepper<BR/>1 tablespoon fresh dill weed<BR/>2 tablespoons melted butter<BR/>3 to 4 vine-ripened tomatoes, cut into 1/2-inch slices<BR/>1/2 cup freshly grated Parmesan cheese<BR/>1/4 cup dry bread crumbs<BR/>2 tablespoons olive oil<BR/>Directions<BR/>Preheat the oven to 375°. In a 13 by 9-inch ovenproof baking dish, combine the corn, zucchini, 1 teaspoon of salt, 1/2 teaspoon of pepper, the dill, and the melted butter, tossing to coat the vegetables. Cover the vegetable swith the tomatoes. Sprinkle with the remaining salt and pepper.<BR/>In a small bowl, combine the cheese and the bread crumbs. Sprinkle the mixture over the tomatoes and drizzle with the olive oil. Bake the pie for 30 minutes, or until the cheese is bubbling. Remove it from the oven, and let it stand for 5 minutes before serving.<BR/><BR/>SO SO SO good. Even if the zucchini is a minor player, it really brings everything together in what is my defining taste of summer.Ooniehttps://www.blogger.com/profile/15162162953846737959noreply@blogger.comtag:blogger.com,1999:blog-31773345.post-12452687654362685632008-07-25T14:33:00.000-04:002008-07-25T14:33:00.000-04:00Hello,Here are my favorite zucchini recipes. Ina G...Hello,<BR/><BR/>Here are my favorite zucchini recipes. Ina Garten is always reliable. The second recipe calls for 8 zucchini!<BR/><BR/>Zucchini Vichyssoise Copyright, 2004, Barefoot in Paris, All Rights Reserved <BR/>See this recipe on air Thursday Jul. 31 at 5:00 PM ET/PT.<BR/> <BR/>Show: Barefoot Contessa <BR/>Episode: Fast and Elegant Supper <BR/> <BR/> <BR/> <BR/> <BR/> <BR/>1 tablespoon unsalted butter<BR/>1 tablespoon good olive oil<BR/>5 cups chopped leeks, white and light green parts (4 to 8 leeks)<BR/>4 cups chopped unpeeled white boiling potatoes (8 small)<BR/>3 cups chopped zucchini (2 zucchini)<BR/>1 1/2 quarts Homemade Chicken Stock, recipe follows, or canned broth<BR/>1 teaspoon kosher salt<BR/>1/2 teaspoon freshly ground black pepper<BR/>2 tablespoons heavy cream<BR/>Fresh chives or julienned zucchini, for garnish<BR/><BR/><BR/>Heat the butter and oil in a large stockpot, add the leeks, and saute over medium-low heat for 5 minutes. Add the potatoes, zucchini, chicken stock, salt, and pepper; bring to a boil; then lower the heat and simmer for 30 minutes. Cool for a few minutes and then process through a food mill fitted with the medium disc. Add the cream and season to taste. Serve either cold or hot, garnished with chopped chives and/or zucchini.<BR/> <BR/>Zucchini with Parmesan Copyright 2002, Barefoot Contessa Family Style, All rights reserved <BR/>Show: Barefoot Contessa <BR/>Episode: Stress Free Dinner Party <BR/>This recipe is available for a limited time only. Why? <BR/> <BR/> <BR/> <BR/> <BR/>8 medium zucchini <BR/>Good olive oil <BR/>2 large yellow onions cut in half and sliced 1/2 inch thick <BR/>Kosher salt <BR/>Freshly ground black pepper <BR/>1/2 cup freshly grated Parmesan cheese <BR/><BR/>Remove the ends of the zucchini and, if they are large, cut in half lengthwise. Slice the zucchini diagonally in 1/2-inch slices. Heat 2 tablespoons of olive oil in a large (12-inch) saute pan and add the onions. Cook for 10 minutes on medium-low heat, until they start to brown. Add half the zucchini, 1 teaspoon salt, and 1/4 teaspoon pepper to the pan and cook, tossing occasionally, for 10 to 15 minutes, until just cooked through. Sprinkle with Parmesan and cook for 30 seconds more. Remove to a serving platter and repeat with the rest of the zucchini. Serve immediately. <BR/>Note: If you cook too much zucchini in one pan, you end up steaming rather than sauteing it. I prefer to cook it in 2 batches.dcerhttps://www.blogger.com/profile/12500233649637429375noreply@blogger.comtag:blogger.com,1999:blog-31773345.post-13780570208432424942008-07-24T17:33:00.000-04:002008-07-24T17:33:00.000-04:00great wondertime post this week. A few weeks back...great wondertime post this week. A few weeks back, I wrote about a dream I had where I nursed Lizzie until she went to college. hmmm. exactly what was THAT all about? Also, great zucchini recipes you got folks to give up. Now how 'bout asking for some tomater recipes too?? My garden runneth over and I am still scared of canning (thanks to Noah, who diligently reminds me each year that tomatoes, if canned incorrectly, become "as poisonous as a dart frog."Katehttps://www.blogger.com/profile/02408630005976395741noreply@blogger.comtag:blogger.com,1999:blog-31773345.post-69536900560987444922008-07-24T11:30:00.000-04:002008-07-24T11:30:00.000-04:00Hi Catherine! I love your column, and often send q...Hi Catherine! I love your column, and often send quotes from it to my other mom friends...<BR/>Anyway, here's my favorite zucchini recipe. It uses a lot - perfect for summer. I have it in full-fat and lite versions depending how you are feeling. Personally I do some sort of combination of the two. I don't like all the processed stuff, but thought some people might like options.<BR/> <BR/>Zucchini Bake<BR/>3 cups diced unpeeled zucchini<BR/>1 small onion, finely chopped<BR/>4 eggs, beaten<BR/>1/2 cup veg oil<BR/>1/2 cup grated Parmesan<BR/>1/2 tsp dried parsley flakes<BR/>1/4 tsp salt<BR/>1/8 tsp pepper<BR/>1 cup buttermilk baking mix<BR/><BR/>Heat oven to 350. Grease a 9x13 pan. Mix all ingredients and pour into pan. Bake 30-40 min until golden brown and toothpick comes out clean.<BR/><BR/>Lite Zucchini bake<BR/>1 cup chopped peeled zucchini, pureed (1/2 cup)<BR/>1 cup fat-free egg product<BR/>2 TB melted butter<BR/>1/2 tsp parsley flakes<BR/>1/4 tsp salt<BR/>1/8 tsp peeper<BR/>1/2 cup grated parmesan<BR/>3 cups diced unpeeled zucchini<BR/>1 small onion finely chopped<BR/>1 cup reduced fat buttermilk baking mix<BR/><BR/>Preheat oven to 350. Combine pureed zucchini, egg product, butter, parsley, salt, pepper, and 6 TB of the parmesan, blend well. Stir in the diced zucchini and onion. Add baking mix; mix well. Pour into a spray-coated baking dish. Sprinkle with remaining parmesan cheese, and spray cheese with cooking spray to lightly coat the top.<BR/>Bake at 350 for 35-45 min.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-31773345.post-90581457269020201422008-07-23T15:06:00.000-04:002008-07-23T15:06:00.000-04:00Your stories are always so captivating. You have ...Your stories are always so captivating. You have a wonderful spirit and a wonderful family!Trishahttps://www.blogger.com/profile/15906610341874544399noreply@blogger.comtag:blogger.com,1999:blog-31773345.post-23521345198508492942008-07-22T21:14:00.000-04:002008-07-22T21:14:00.000-04:00Your last 2 Wondertime posts (7/14, 7/21) were too...Your last 2 Wondertime posts (7/14, 7/21) were too good to miss.<BR/><BR/>You, quite simply, uplift other parents.<BR/><BR/>How's THAT for a job description??gacmhttps://www.blogger.com/profile/10511517413778050464noreply@blogger.comtag:blogger.com,1999:blog-31773345.post-86148700697061408762008-07-22T16:40:00.000-04:002008-07-22T16:40:00.000-04:00No zucchini for us this year. We conveniently forg...No zucchini for us this year. We conveniently forgot to plant it. I might even put up a sign on our porch that says, "This is a zucchini free zone" just in case friends and family think I'm lacking a certain essential zucchini enzyme or something. That said, there's a great recipe for zucchini and feta cheese pancakes in some cookbook or other. Is it Moosewood? I'll have to check and get back.Betsyhttps://www.blogger.com/profile/03146269455952869492noreply@blogger.comtag:blogger.com,1999:blog-31773345.post-68488697811921212282008-07-22T03:26:00.000-04:002008-07-22T03:26:00.000-04:00Sorry Catherine, I'm not sure if this is my second...Sorry Catherine, I'm not sure if this is my second or third comment, but I just wanted to say THANK YOU for making the comment about "Becoming the Parent You Want to Be."I had t check it out, and I'm so happy I did! I can't put it down. So much encouragement! <BR/>Thanks for your posts!Yamilehttps://www.blogger.com/profile/08769312615756253197noreply@blogger.comtag:blogger.com,1999:blog-31773345.post-68037601798085459622008-07-21T14:22:00.000-04:002008-07-21T14:22:00.000-04:00Catherine,Totally unrelated to this post, but what...Catherine,<BR/><BR/>Totally unrelated to this post, but what are your favorite beaches on the Cape. We will be heading there soon and we are looking for a cool beach with as little seaweed as possible ;) (my four year old daughter's request).<BR/><BR/>By the way, LOVED Chilling Out. We also read Cat and the Hat Comes Back with "poppers" ... too funny. I have also found myself becoming a bit more open over the last year to otter pops, popular movies and the like. It's definitely more relaxing and also a lot more fun to let go of a little bit of the worry. :)<BR/><BR/>KellyKellyhttps://www.blogger.com/profile/00681135544848728199noreply@blogger.comtag:blogger.com,1999:blog-31773345.post-71078807571325957762008-07-21T09:24:00.000-04:002008-07-21T09:24:00.000-04:00Catherine, I immediately thought of you and Ben th...Catherine, I immediately thought of you and Ben this weekend when I was running my fingers through my 8-year-old's hair and felt.... something.... big and gross and OMG! It was a huge tick on my baby's head! I nearly died. It had been there for possibly three or four days. My husband acted like I had grown a second head when I whispered, "What about Lyme disease?!?" Ugh.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-31773345.post-26439456157885858612008-07-21T01:58:00.000-04:002008-07-21T01:58:00.000-04:00I make this all summer (it's winter here boo). It'...I make this all summer (it's winter here boo). It's yummy hot or cold with tasty chutney and a green salad and some chips/fries or bread.<BR/><BR/><BR/>Self crusting Zucchini Slice<BR/><BR/>12 oz zucchini<BR/>1 large onion<BR/>3 rasher of bacon (or ham) optional<BR/>1 cup grated cheese,<BR/>1 cup self-raising flour<BR/>1/2 cup oil<BR/>5 eggs<BR/>salt and pepper<BR/><BR/>grate the unpeeled zucchini. Finely chop onion and bacon, combine all ingredients.<BR/>Bake in a greased 6 x 10 inch tin at 350F for 35 to 45 mins or until browned. Decorate top with tomatoes or peppers or mushrooms.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-31773345.post-31422889215779721642008-07-19T22:12:00.000-04:002008-07-19T22:12:00.000-04:00Catherine -I love the skirts you made! Inspired b...Catherine -<BR/><BR/>I love the skirts you made! Inspired by your Wondertime column (also because I'm in a wild stitching frame of mind not to mention the fact that for the past couple of months I've been thinking "maybe I can save money on fabric and be green at the same time by necrophagizing old clothes etc from the charity store!) - I have requested the Alabama Stitch Book from my local library. It is currently in transit. Can't wait to make my first Frankenskirt!!!<BR/><BR/>Since you mention them, I will say that your Tetons look nothing like the elongated pancakes you often describe in your columns - they are looking rather more like dumplings boiling over.<BR/><BR/>I wish I had a zucchini recipe to offer you but I just tend to you it in my pasta primavera, veggie lasagna, quiche, on my pizza. There is a recipe for Zucchini featherbeds in "The Passionate Vegetarian" by Crecent Dragonwagon (which also uses up old heel ends of bread - which I know you, like me, save until they become a penicillin farm) - but be warned that it needs a little something extra - seasoning, cheese or whatever takes your fancy to make it a little less BLAND.<BR/><BR/>Enjoy the rest of the summer!!!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-31773345.post-63966057700833495002008-07-18T13:15:00.000-04:002008-07-18T13:15:00.000-04:00Thank you Catherine. I have been reading your jour...Thank you Catherine. I have been reading your journals and blogs since day one and just today started my own. Feel free to visit!!!<BR/><BR/>Sandy<BR/><BR/>http://fennellfamilyhappenings.blogspot.com/dcerhttps://www.blogger.com/profile/12500233649637429375noreply@blogger.comtag:blogger.com,1999:blog-31773345.post-9885053081183183932008-07-16T23:13:00.000-04:002008-07-16T23:13:00.000-04:00These recipes look great! We traveled through Virg...These recipes look great! We traveled through Virgina on our way back from Myrtle Beach! We might have been in the same state at the same time. I know how exciting that must sound.<BR/><BR/>Glad to hear you are doing well in this wilty heat.Jeniferhttps://www.blogger.com/profile/13100043209000589029noreply@blogger.comtag:blogger.com,1999:blog-31773345.post-79282782884354761802008-07-16T21:05:00.000-04:002008-07-16T21:05:00.000-04:00FYI, there's an article on Natalie Chanin, the Ala...FYI, there's an article on Natalie Chanin, the Alabama Stitch Book author, in the current (Aug 08)COOKIE. Great stuff.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-31773345.post-16324290151949974832008-07-16T14:20:00.000-04:002008-07-16T14:20:00.000-04:00Don't speak to me of zucchini. For the second--SEC...Don't speak to me of zucchini. For the second--SECOND--year in a row, the nursery has sold me a yellow squash masquerading as a zucchini. A changling, as it were. Unclean.<BR/><BR/>Hope you are fabulously fabulous, dear. Hug your zucchini for me.<BR/><BR/>xo<BR/>PKPsycho Kittyhttps://www.blogger.com/profile/05633634991906191853noreply@blogger.comtag:blogger.com,1999:blog-31773345.post-82654093523977726232008-07-16T13:37:00.000-04:002008-07-16T13:37:00.000-04:00Catherine,I've also been hangin' with you since th...Catherine,<BR/><BR/>I've also been hangin' with you since the Babycenter days, when I was pregnant with my very own son and your camping story about Ben asking so sweetly to pet the dogs made me cry and cry. I savor your columns and I love reading the entries on your blog! I have two thriving pumpkin plants in my tiny, tiny garden patch, alongside three frighteningly small corn plants. I must have the most nitrogen-depleted soil in all of St. Paul, Minnesota, this corn is so short. Whenever we drive by a corn field, I enviously eye the tall, dark green stalks of corn...what I cannot figure out is when these farmers sowed their corn, when our spring was so bitterly cold and wet?! I guess that's why I'm not a farmer. <BR/><BR/>Your talent for writing inspired me to start my own blog. It's a little funny that we both wrote about travel drama within weeks of one another, must be the season! I love, love, love your writing. Please don't ever stop making the rest of moms feel like we're not in this alone. <BR/><BR/>Cheers,<BR/>Jenni P.S. How I wish I could sew, those skirts are rockin'!!!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-31773345.post-82195508613522111752008-07-16T00:29:00.000-04:002008-07-16T00:29:00.000-04:00Hi Catherine. I love how your Alabama Stitch Book...Hi Catherine. I love how your Alabama Stitch Book skirts turned out. Very inspiring! I have the book, am dying to get to it. I have been making many zucc. recipes--they're on the blog. Take care! Mary BethMary Bethhttps://www.blogger.com/profile/15147791473133449106noreply@blogger.comtag:blogger.com,1999:blog-31773345.post-36992068878878415552008-07-15T11:15:00.000-04:002008-07-15T11:15:00.000-04:00In exchange for the utter delight that you've give...In exchange for the utter delight that you've given me by introducing me to the Alabama Stitch Book (so pretty! And simple!), I'll share my ridiculously easy calabacitas recpie with you.<BR/><BR/><BR/>1 small-medium onion, chopped<BR/>4-5 cloves of garlic, minced<BR/>2 medium tomatoes, very coarsely chopped (or 4, if you want more of a stew and less of a taco-filling)<BR/>salt and pepper<BR/>1 tbsp oregano<BR/>1 tbsp cumin<BR/>1/4 tsp chipotle powder (but cayenne would work, too)<BR/>2-3 zucchini or summer squash, cut into 1/2-inch chunks<BR/>kernels from 2-3 ears of corn (around 1 cup or so, if you'd prefer to use frozen)<BR/>1 lime<BR/>1/4 c cilantro, chopped<BR/><BR/>In a large skillet (w a lid) over medium heat, saute onion and garlic in a bit of olive oil until soft. Add tomatoes, salt, and pepper, cover and cook until tomatoes break down (5-10 minutes). Add spices and zucchini. Simmer, covered, until zucchini is just-tender. Stir in corn, heat through. Remove from heat, stir in lime juice and cilantro.<BR/><BR/>Serve with soft corn shells, cotija cheese, and sour cream.Veeghttps://www.blogger.com/profile/04341807011485073741noreply@blogger.comtag:blogger.com,1999:blog-31773345.post-29163602844204192982008-07-14T23:14:00.000-04:002008-07-14T23:14:00.000-04:00Hey Catherine, My name is Lucy. I wanted to tell y...Hey Catherine, My name is Lucy. I wanted to tell you your book got me through a tough time and brought me to your blog. I have a 3 year old and a 2 year old, and I'm an artist/creative person wanting to do more with my kids around. right now they are to young for me to start sanding glass or oil painting with. But I do break out my sewing machine often , mostly for their stuffed animals and stuffed things and all of the family blankets. I am going to get that book and make some stuff/skirts etc. keep writing, believe it or not I enjoy reading your wondertime stuff knowing this mom gig will get easier and more fun. Your really inspiring and I love your completely honest style of writing and parenting.<BR/><BR/>Lucy<BR/><BR/>www.lucymink.comMinkhttps://www.blogger.com/profile/07387999111934747454noreply@blogger.comtag:blogger.com,1999:blog-31773345.post-14879198345053748582008-07-14T13:30:00.000-04:002008-07-14T13:30:00.000-04:00So it leaves me to be the one to comment on your m...So it leaves me to be the one to comment on your most excellent mary-jane shoesies!!! Birks? Or just fabulous sandally types of shoes.... too cute, regardless of what they are. I will wear mary-janes til the day I die, just absolutely feel better with them on..Jillhttps://www.blogger.com/profile/13539865067588585735noreply@blogger.comtag:blogger.com,1999:blog-31773345.post-77903212564007682742008-07-13T13:05:00.000-04:002008-07-13T13:05:00.000-04:00I have to echo the comments above - the zucchini p...I have to echo the comments above - the zucchini pizza and all things smitten kitchen.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-31773345.post-62057236664903936102008-07-13T12:59:00.000-04:002008-07-13T12:59:00.000-04:00i'm am really interested in your column monday as ...i'm am really interested in your column monday as i used to be an archaeologist in the williamsburg/jamestown area and lots of my friends still work there.Christinehttps://www.blogger.com/profile/04662448292809451387noreply@blogger.com