Ingredients

• 1 medium zucchini
• 1 red bell pepper, seeded
• 1 green bell pepper, seeded
• 1 red onion
• 1 box of cherry tomatoes
• 8 red potatoes
• 1/3 cup olive oil
• 1 garlic clove, minced
• ½ tsp dried oregano
• Pinch of crushed hot red pepper

Special Equipment:

• Wooden or metal skewers

Directions

1. Boil the red potatoes for about 10 – 15 minutes so they slightly soften. Trim the zucchini and cut into 8 chunks. Cut the peppers into 1 inch (2.5cm) pieces. Peel the onion, and cut into wedges leaving the root end intact so that the wedges do not fall apart.
   
   
2. Thread the zucchini, peppers, onion, tomatoes, and mushrooms in equal amounts onto 4 large or 8 small skewers. Whisk the oil, garlic, oregano, and hot pepper together in a small bowl with a fork.
   
   
3. Position a broiler rack 6in (15cm) from the source of heat and preheat the broiler. Place the kebabs on the broiler pan and brush generously with the garlic oil. Broil, turning often and brushing with the remaining oil, 10 to 15 minutes, until the vegetables are just tender. Serve hot or at room temperature, with any remaining oil drizzled over the kebabs.

We also cooked a side of quinoa as well. Serve with a red wine and it’s good to go!

Today is Pi Day! March 14th, 3/14 and all that. Kerry and and I decided to celebrate by baking this recipe for an awesome Apple Pie.

Ingredients

• 1 recipe pastry for a 9 inch double crust pie
• 3/4 cup white sugar
• 2 tablespoons all-purpose flour
• 1/8 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 6 Golden Delicious apples – peeled, cored and sliced
• 2 tablespoons butter
• 2 tablespoons whiskey (!)

Directions

1. Preheat oven to 450 degrees F (225 degrees C). Fit bottom crust into a 9 inch pie plate.
2. In a small bowl, mix together sugar, flour, salt, cinnamon, and nutmeg. Place sliced apples in a large bowl and sprinkle with sugar mixture. Toss until apples are thoroughly coated. Spoon apples into pan.
3. Dot apples with butter or margarine, then sprinkle with whiskey. Cover with top crust. Seal edges and cut steam vents in top.
4. Bake in preheated oven for 10 minutes. Lower temperature to 350 degrees F (175 degrees C) and bake an additional 40 minutes. Serve warm.

The verdict? Holy awesome! Pi Day is great.

I’ve been trying to cook a bit more lately and tried out this recipe for tofu and veggies in peanut sauce tonight. It was pretty awesome! The peanut sauce was especially tasty.

And of course, it went perfect with copious amounts of Sriracha.

We slightly modified the ingredients though and added garlic and and replaced the molasses with honey. The new recipe?

Ingredients

1 tablespoon peanut oil
1 small head broccoli, chopped
1 small red bell pepper, chopped
5 fresh mushrooms, sliced
1 pound firm tofu, cubed
1/2 cup peanut butter
1/2 cup hot water
2 tablespoons vinegar
2 tablespoons soy sauce
1 1/2 tablespoons honey
1 tablespoon of garlic

Directions

1. Heat oil in a large skillet or wok over medium-high heat. Saute broccoli, red bell pepper, mushrooms, garlic, and tofu for 5 minutes.

2. In a small bowl combine peanut butter, hot water, vinegar, soy sauce, and honey. Pour over vegetables and tofu. Simmer for 3 to 5 minutes, or until vegetables are tender crisp.

Taken at Streets of Brentwood

Posted via email from Dave Schumaker’s Posterous

“Alcoholic Eruption” – January 5th, 2011

Kerry surprised me for my birthday and took me out to the Tonga Room for dinner and drinks. It was my first time there. It was a fun little place!

One of the drinks we ordered, pictured above, was called the Lava Bowl. It was dangerous.

Recently, my sister made a blueberry pie and sent an image of the results to both our Mom and myself.

After receiving this picture, my Mom quickly sent back the following as a reply.

I decided to dust off the bread pans and try to bake some zucchini bread this evening! I used this recipe, called “Mom’s Zucchini Bread.”

Ingredients

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts

Directions

1.) Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).

2.) Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.

3.) Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.

4.) Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Pretty successful!

Unfortunately, I shorted the amount of sugar I should have put in, so the bread isn’t as sweet as it could be. Still tasty though!

I have some bananas that are in the process of ripening as well, which means banana bread is on the menu for later this week!

Some photos:

Shredded zucchini

Pre-baking

In the oven!

Out of the oven!

Final product