Saturday at the farmer's market we got some peaches to turn into jam. We ended up with more than we needed so Monday I used some in a quick bread recipe I found on A Life Less Sweet. The bread tastes great and comes together so easily (I guess that's likely a requirement for quick breads?!). I used only peaches for fruit, no nuts, white flour, less sugar, and flaxseed.
Monday morning the kids and I ventured out to our garden and discovered something that had obviously eluded me the entire last week. I thought our squash plants were done, finished, through, and when I went to start pulling up some of the moldy and dead leaves on our zucchini plant, I discovered this gargantuan beauty. I definitely should have found a ruler to put by it. The picture doesn't do it justice at all! Jacob was thrilled to say the least, though in the middle of our cheering session out by our garden plot he did say something about how he grew a big cucumber in our garden so I had to correct him.
Now was my chance to make something I'd seen on Smitten Kitchen several weeks ago, and boy was I excited. I had even told Jacob about it a while back and when I reminded him about the galette yesterday he was also looking forward to an excellent supper. I used cottage cheese instead of ricotta since I don't buy that stuff (a little pricier than the $1 tubs of cottage cheese at kroger!), and we were out of mozzarella due to lots of recent pizza making with ourselves and with visitors so I used cheddar instead. I thought this tasted so great. Jacob was thankful for galette in a few prayers last night (but more thankful for the Snoopy fruit snacks that Grandma sent). I have more than half of my giant zucchini left and plan on using it for something else soon...if you have an out of the box idea for me, leave it in the comments!
1 comment:
Those both look really yummy. I really liked your galette too. I have a Zucchini recipe you could try. It is from my 4 Ingredient Cookbook and is called Carpaccio di Zucchini.
3/4 pound zucchini, shredded
1/2 cup sliced almonds, toasted
1 T prepared Italian dressing
4 French Bread Baguettes, sliced in half lengthwise
4 t soft spread margarine or butter
3 T grated Parmesan cheese
Mix zucchini, almonds and dressing. Butter baguette halves and sprinkle with cheese. Broil 3 inches from heat 2 to 3 minutes or until browned. Spread zucchini on each baguette half. Garnish as desired.
They suggest serving it with spaghetti, and the garnish in the picture are grape/cherry tomatoes. When I made this I didn't have any almonds, so I omitted them and thought it tasted pretty good. So, there is an idea for you! :)
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