Zucchini Pie

Really easy and full of flavor. Would make a great brunch item.

Zucchini Pie (adapted from squidoo.com)


2 Tablespoons Olive Oil

3 Cups grated Zucchini

½ cup chopped Onions

3 Tablespoons chopped fresh parsley

2 cloves garlic, finely chopped

4 teaspoon freshbasil

Fresh Thyme

Saltand Pepper to taste

2 Eggs beaten

2 cups Mozzarella cheese grated

1 can refrigerated Crescent rolls


Heat oven to 375 degrees. Heat olive in skillet over medium heat. Add zucchini, onions, and garlic cook until tender.Add parsley, salt, pepper, basil and thyme to zucchini mixture, stir.In a large bowl combine beaten eggs and grated Mozzarella cheese, mix well. Add the Zucchini mixture to bowl and stir gently.Separate Crescent roll dough and place into an ungreased pie pan, to form a crust. Press the perforations together to prevent the zucchini mixture from escaping.Pour Zucchini mixture evenly into the crust-lined pan.Bake for about 20 minutes (or until knife inserted in center comes out clean)

Eggplant and Potato Curry

Eggplant and Potato Curry (adapted from Indianfood.about.com)

5-6 baby eggplants, cut into halves or quarters

2 potatoes, cut into quarters

1 onion, chopped

3 tablespoons oil

Fennel

Coriander

Cumin

Tumeric

Cayenne Pepper

Cinnamon

or

Curry Powder

Cilantro

Water

In a deep pan, heat the oil on a medium flame until hot.
Add the onions and spices and sautee until soft and transluscent.
Add the eggplant and potato and mix well. Sauteefor 2 minutes.
Sprinkle water on the vegetables and mix all well.
Cover the dish and cook untilthe vegetables are almost done. Check occasionally.
Remove the cover from the dish and stir. Cook until done. You may need to add more water.
Garnish with chopped, fresh cilantro leaves and serve with hot Naan -- we buy pre-made frozen Naan at an Indian store. It's really good and it saves a lot of time.

Labor Day Dinner

Jake enjoying his Iowa sweet corn smothered in butter, parmesan cheese, pepper, and salt.

Lean steak, sweet corn on the cob, and the best damn kale I've ever made.

A close-up of the sauteed kale I have perfected!

Sauteed Kale (perfected!)

2 Cups kale

olive oil

2 garlic cloves, chopped

a handful or two of pine nuts, toasted

a few splashes of sherry or a wine of your choice

red pepper flakes

salt and pepper

Blanch kale and drain. Heat oil in sautee pan and add kale, garlic, sautee for 2 minutes; add kale, pine nuts, sherry, red pepper flakes, and salt and pepper; sautee for 5 minutes.