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Another TF creation (fit for a pirate) Argh! (althought this pirate can cook me thinks!)

 

Ingredients

half a small zuchinni (Im using a golden one as i think they taste better but you can use whatever)

crumbled feta

diced tomatoe

Diced onion

diced capsicum

diced/ shredded cabbage- finely

Toothpicks

Olive oil spray

 

1) Cut a 2cm thick round off the cut end of the zuchinni and set aside

2) Hollow out the seeds from the rest of the zuchinni

3) Mix up the chopped vege and feta together

4) Pack tightly into the zuchinni 

5)  Fasten the 2cm rouncd of zuchinni with toothpicks to seal the hollow end

6) spray with olive oil and place in baking dish

7) bake in oven for 45mins to an hour checking every 15 

8) Zuchinni is cooked when knife/ skewer can go through without force

9) Slice, season with pepper and salt and serve!

 

* Depending on how big or small your zuchinni is depends on the quantities of vege& feta you need you may need more or less thats why i have no specific quantities listed.

 

TF

 

 

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Sometimes I Need People To Ask Me How I Am REALLY Doing.

this sounds beautiful TF,

do you mind if i ask what you eat throughout the day if you want a snack.

thanks Alieshia.

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Not at all Alieshia.

On my VLCD im allowed 2 peices of fruit and 5 crispbreads (half a sandwhich size salada is counted as one) i divide these up between meals or with meals and have one peice of fruit in the morning for breaky and divide up the other in halfs for morning tea and arvo tea.

 

A fruit salad is always a good choice and handful size serve of honeydew melon, apple, orange, peach and blueberries, is very delicious! You can always incorporate a crispbread in with that to give it some crunch (add just before eating).

Or you could stew an apple in the mircrowave- cut into small peices, put enough sprite zero to cover, stir in some cinnamon or allspice, nuke until soft, have with low fat custard or lite yoghurt its great!

 

TF

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Sometimes I Need People To Ask Me How I Am REALLY Doing.

has anyone ever told you that you have a gift i dont relly know you but i think you are an amazing person wise beyond your years a true shining lite. i feel good when ever i read what you have to say. cant thankyou enough

thanks kindly Alieshia.

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Aww thanks Alieshia, but really we all have a beautiful light within.

I look forward to getting to know you

TF

 

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Sometimes I Need People To Ask Me How I Am REALLY Doing.

Yummm! Sounds very nice and will help me use all the organic zucchini's I was given the other day.(they're quite small though!)  One of my boys chopped one up thinking it was cucumber the other night and put in in a caeser salad. I didn't know you could eat them 'raw'.

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SW-104.3 (April 06)
CW- TBA
GW-65 kgs

~*It's not rocket science...eat less,move more!!*

*If you do what you always do, you'll get what you always got*

Ermmm neither did I Lala...

I dont think im game enough to try it- cooked but firmish is my preference....

TF

 

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Sometimes I Need People To Ask Me How I Am REALLY Doing.

Actually, it was nice! I had some sliced in a salad roll also and it's nice for a change. Guess it's no different raw carrot etc.

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SW-104.3 (April 06)
CW- TBA
GW-65 kgs

~*It's not rocket science...eat less,move more!!*

*If you do what you always do, you'll get what you always got*

Zucchinis are related to cucumbers and pumpkins I would think that while traditionally they are cooked that they would be fine to eat raw.

 

I think the continental cucumbers have similar growth habit to Zucchinis.

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I havent had pumpkin in ages- im not allowed to on this cohens thing...

I have to admit i have tried raw pumpkin- only once mind and that was the first and last time.. it tastes kind of funky...

Pentanque- the plants that zuchinni and cucumbers grow on does look pretty much the same!

TF

 

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Sometimes I Need People To Ask Me How I Am REALLY Doing.

i can testify that you can eat zuchinni raw, particularly if you are unfortunate enough to have a job as a zuchinni picker in queensland. The zuchinnis were not consumed for food but for the water content in the hot queensland sun. in gympie the zuchinnis grew on a hill so steep you couldnt drive the tractor on it so the work was hard and thirsty. you couldnt carry the amount of water you needed to consume so we were taught to munch on the zuchinnis while picking them:) it was the most exhausting work i have ever done, oh except for currant picking but you wouldnt eat them in 40 degree robinvale heat coz they just make you thirstier. god i was fit in those days, and so skinny,,,,i wonder why!!!

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Thats pretty bizzare Melonhead!

Hmmm I didnt even realise that they had a high water content...

TF

 

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Sometimes I Need People To Ask Me How I Am REALLY Doing.

I made a similar chicken (or bacon/ham) zucchini bake with the 'torpedos' growing in the garden.  If you want it vegetarian, you could add more veges such as cauliflower, cabbage etc - whatever is to your taste.  I'd use mixed herbs for a vegetarian one.

I cut a large zucchini in half lengthways.  Scoop out all the seeds and discard to compost.  Scrape out the zucchini 'meat' with a  spoon (carefully so as not to pierce the skin), chop and save.  Turn oven to about 250C (I used my Kettle BBQ so hard to judge, it was pretty hot).

Chop one onion, and set to fry in a large pan over medium heat, with herbs of your choice (I used fennel seeds and rosemary and tarragon for the chicken variety, or fennel seeds and marjoram for meat).  Then chop one small/medium carrot, one stick of celery and add to chopped zucchini in a large bowl.  Once the onion starts to brown add the chicken mince (my pack was 500g), brown lightly then add other veges.  Cook for a few minutes, draining off watery juice if necessary, and stirring regularly to turn al the ingredients over and mix well.

 Lay the zucchini halves in an ovenproof dish or on a big baking tray.  Pack the sauteed mix into the cavity.  Grate parmesan cheese over the top.  Bake for 20 mins.

Enjoy!

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Odille

Low carb 10/09/05
F/170cm/53