Jun 12

Spicy Zucchini Boats

Hi Friends!  I am super excited today to introduce you to a blogger friend of mine who will be a monthly featured contributing writer!  She is on an amazing and challenging adventure and has so much to share with you all!  You will be blessed by her homesteading ideas, recipes and other awesome ideas on her blog, be sure to stop by to say HI at Pioneer Momma!!

Also, I am looking for a few more contributing writers!  Anything that fits into Remedies, Recipes and Real Life…kids, homeschooling, christian faith, etc.  

If you are interested, please e-mail me at kellyburtelson@eyesonthesource.com

Spicy Zucchini Boats by PioneerMomma.com

Hey everyone! I’m Ashley from Pioneer Momma. I’m a part-time nurse, and full-time momma. My fun little family consists of Hubby and my 9-year-old son Bubba (an affectionate nickname, of course), and we are on a mission! We have decided that the congestion of the city life is not for us. My son was diagnosed with autism and other special needs within the last couple years, which led to a long road of researching and experimentation. What we have noticed is that he thrives on routine and simplicity. The noise, pollution, and bustling of the city is quite the opposite of what works for him. We’re making the switch from processed to homemade, pavement to grass, chemicals to natural, and noisy to peace and quiet. I love to meet other people, and am so honored to be a contributor to Eyes on the Source! Kelly is an awesome person, with a wonderful blog, and I look forward to sharing and meeting all of you as well :-)

This year we have planted our first garden. We were lucky enough to get a double plot in a community garden near our house, and it has been so cool! Forgive me while I do a happy dance, but I am one of those who usually has what you might call the opposite of a green thumb. Nothing tends to last very long! However, the year since we have decided to make the life change to simplicity, I have been studying like a mad woman. And guess what?? Hard work pays off! Our garden is totally thriving, and I couldn’t be prouder. Not only does it give me a sense of accomplishment, but Bubba is super focused and calm when we visit and he can weed and plant in peace. He says it’s his “therapy” :-).

Spicy Zucchini Boats by PioneerMomma.com

The biggest grower we have now is our zucchini. About every two days we come home with 4 or 5 more big honkin’ things, and it has forced me to get creative with recipes. The first one on my list is a simple one, but really filling and nutritious. Whether you call them boats or stuffed, these babies are chock full of goodness. I like to call them Spicy Zucchini Boats.

Here’s what I did:

Ingredients

4 large zucchini

1/2 large yellow onion

2 tbsp minced garlic

1/2 green bell pepper

1 Serrano chile

1/2 tsp basil

3 Roma tomatoes

5 white mushrooms

about 1 lb ground Italian sausage

salt and pepper

olive oil (evoo)

Parmesan cheese to garnish

Directions

1. Preheat oven to 350 degrees Farenheit.

2. Rinse and pat dry the zucchini. Slice them in half hot dog style. With a regular spoon, scoop out the center of the zucchini and set aside. You should have some pretty great looking canoes now.

Spicy Zucchini Boats by PioneerMomma.com

3. Brown the ground Italian sausage in a pan with a small amount of olive oil and set aside. Meanwhile, dice the clean onion, peppers, mushrooms, tomatoes, and zucchini centers (that you had scooped out and set aside).

Spicy Zucchini Boats by PioneerMomma.com

4. Sautee these in a large pan in about a tbsp of olive oil. Mix meat and veggies together, cooking on low. Add basil and salt and pepper to taste.

Spicy Zucchini Boats by PioneerMomma.com

You can see here that I sliced my green peppers. Hubby prefers the taste of them, not the actual peppers, and asks that his get taken out. I’ll get him to eat those things one day!

5. Place the zucchini halves in a lightly greased casserole dish. Fill generously with sausage mixture and bake uncovered, for about 35 minutes, or until zucchini is tender.

Spicy Zucchini Boats by PioneerMomma.com

6. About 5 minutes before cooking time ends, sprinkle boats with Parmesan cheese (and optional bread crumbs), and place back in oven.

7. When finished, let cool some, and enjoy!

Spicy Zucchini Boats by PioneerMomma.com

My son loved this recipe, and so did Hubby and his mom. Even I ate the entire thing, and I used to be known for an aversion to veggies. It is super healthy, and really delicious. You could even try these on the grill this summer!

Hope y’all enjoy, and thanks again for letting me share with your readers, Kelly!

So yummy, Ashley!  Thank you so much for sharing with us!  I am rather jealous of your garden!  Be sure to stop by and get to know Ashley more at PioneerMomma.com

REmedies, Recipes and Real Life on FACEBOOK

May 16

Parmesan and Pepper Zucchini Fries

So, about 6 months ago I gave up most dairy products. (you can read about that HERE)  But every once in a while a dairy treat is in order.  Such as…zucchini and parmesan!  I don’t know what it is about this combination, but oh, YUM!!

Parmesan and Pepper Zucchini Fries Title 2

Parmesan and Pepper Zucchini Fries

 

2 Medium Zucchinis

2 tsp fresh ground pepper (or to taste)

2 Tbsp grated Parmesan ( fresh or powdered)

Tbsp Coconut Oil

Cut off the ends of the Zucchinis, cut them in half and slice into “fries.”  Heat Coconut Oil in a large skillet.  When hot, add sliced zucchini fries.  Season with ground Pepper, then toss and flip until brown (5 minutes or so).  Lastly, add Parmesan and cook for another minute or two.  Serve right away.

Parmesan and Pepper Zucchini Fries 1

Parmesan Pepper Zucchini Fries 2

Paremesan and Pepper Zucchini Fries 4

Parmesan and Pepper Zucchini Fries

Zucchini and Parmesan!  Don’t you agree they are the perfect pair??  :-)

Blessings! ~Kelly

REmedies, Recipes and Real Life on FACEBOOK

May 05

Spaghetti Squash and Grilled Vegetables

I had not tried spaghetti squash before, but it is surprisingly good.  It tastes kind of like acorn squash, but in a noodle-ish form :-)  It is also very easy to cook, I just threw it in the crockpot for the day!  Makes a delicious and healthy alternative to pasta.

Spaghetti Squash With Grilled Vegetables

Spaghetti Squash With Grilled Vegetables

 

1 Medium Spaghetti Squash (serves 2-3)

Fresh Sliced Vegetables (Zucchini, Carrots, Peppers, Broccoli, Cauliflower, etc.)

Optional~ Fresh chopped herbs such as Basil, Cilantro, Oregano

Fill the bottom of the crockpot with 1-2 cups of water.  Place whole, washed Spaghetti Squash into crockpot.  Cook on low for 8-10 hours or on high for the first two hours to speed things up.  I wouldn’t cook on high the whole time or it may burn.

 When the squash is soft, carefully remove from crockpot (it will be VERY hot).  Before you slice open the squash, thrown your vegetables on an indoor or outdoor grill for 15 minutes or so.  Slice open squash at the center, NOT end to end.  Gently pull out the strings of the squash.  It should fall apart easily.

Toss with grilled vegetables and fresh herbs.  I had thought I might add olive or coconut oil, but it was very moist and didn’t need it.  Too easy, right?

Spaghetti Squash With Grilled Veggies

Spaghetti Squash With Grilled Vegetables 2

 Blessings!~ Kelly

REmedies, Recipes and Real Life on FACEBOOK

Mar 21

Confetti Rice Zucchini Boats

I’ve been trying hard to get more veggies in my diet.  It’s so easy to get stuck in a rut with plain old steamed or raw veggies.  Here is a new favorite of mine! :-)  Confetti Rice Zucchini Boats!

Confetti Rice Zucchini Boats 2

Confetti Rice Zucchini Boats

2 Cups Cooked Brown Rice/Quinoa (Cook in Vegetable/Chicken Broth for more flavor)

4-5 Multi Colored Mini-Sweet Peppers

1/2 Cup Fresh Chopped Cilantro

2 Medium Zucchinis

Olive or Coconut Oil

Wash and slice the Zucchinis in half lengthwise.  Scoop out the seedy center.  Dice the Sweet Peppers and mix them into the cooked Rice/Quinoa. (I used a mixture of both.)  Add chopped Cilantro.  Scoop mixture into the halved Zucchinis. Drizzle with Olive or Coconut Oil and bake at 350 degrees for 20 minutes or just until Zucchini is tender, but not mushy.  Be careful not to over cook or rice becomes crunchy.  Serve immediately.  Reheats well in a shallow pan with enough water just to steam the Zucchini.

Confetti Rice Zucchini Boats 3

Confetti Rice Zucchini Boats 1

Confetti Rice Zucchini Boats

I hope you are experiencing a hint of spring wherever you are!  I know it’s been a crazy long winter for so many of you!  Blessings to you!  ~Kelly

REmedies, Recipes and Real Life on FACEBOOK

Mar 14

Coconut Milk Brown Rice Pudding

Spring is going to be arriving soon, probably not as soon as some of us might like. :-) For many of you, it has been a  very cold, long winter!  So, I am here with some warm and cozy comfort food for you today.  Coconut Milk Brown Rice Pudding, a simple and not too sweet treat!

 

Coconut milk contains essential fatty acids for a healthy heart and immune system and even healthy hair and skin.  It is so versatile as well, as it can be used in pasta, rice, meat and even dessert dishes.  Rice pudding has long been a favorite of mine, but traditional store-bought versions are full of sugar and overly processed.  Try this for a different healthier twist on an old favorite!

Coconut Milk Brown Rice Pudding

For the rest of this post, head over to Day2DayJoys where I am contributing today!  Blessings!  ~Kelly

REmedies, Recipes and Real Life on FACEBOOK