Who Is Anastasia?

My photo
New Castle, Indiana Zone 5, United States
When I was 55, I decided to embrace the things I love and hold precious and dear - regardless of anyone else's thoughts and opinion. I am a folk artist who loves flowers - my own flowers, grown by me. I love good, hearty, exotic foods, and I love to prepare them myself. I love the secret garden situated in my backyard, regardless of how junky it gets. No longer able to afford a vacation, this will have to be it for the time being. In the winter months, I still enjoy it. Anyway, here I am sharing my art, favorite recipes, cocktails, gardening tips, and just my usual vents and bantering. After all, I'm old enough to say whatever the heck I want to now ... Oh, the two pictures below are NOT of my garden, although the one with the pink French doors looks very much like the backyard I grew up with. I am searching for pictures of that wonderful place and will post soon.

JEWELS OF MY SOUL

JEWELS OF MY SOUL
My Book Available on AMAZON

Stacey Torres ART Prints

Stacey Torres ART Prints
A very limited selection of reproductions from my paintings can be found here

July 7, 2010

Summer Feast - Traditional Zucchini Boats

Okay, so my mother went with me to the farmers' market Saturday while I sold my breads and muffins. Using her walker, she managed to acquire 3 lbs. of green beans, some summer squash and the largest zucchini in the land -- and it's only early July!

She kept asking when I was going to fix it. I wasn't. I don't like zucchini; I think it's a stupid vegetable, and no, I 'm NOT going to make zucchini bread. Anyway, I decided to make something I used to like and enjoy eating. It's so simple, it shouldn't even count. I made Zucchini Boats.

The recipe for Zucchini Boats is relatively easy; so easy, a blindfolded mongoose could make it.

Ingredients:

A large obnoxious Zucchini
1 lb. ground turkey
1 small can of sliced mushroom pieces
1 can of diced tomatoes (seasoned is ok)
1 small onion, chopped fine
1/2 red, green or yellow pepper of your choice - I don't care how hot it is; that's your business

Cheese if you have it - I didn't.

Anyway, slice the big Zucchini lengthwise after chopping off the rounded ends.
With a spoon, scoop out the unnecessary seeds and pulp. If you keep the seeds to plant later, please don't leave any orphaned Zucchini on my doorstep. So, scoop out the center; leaving two "boats." If they are too long, cut them in half ... duh!
Put the boats in a baking dish they will fit into.
In the meantime, brown the turkey, onions and peppers; toss in the mushrooms and tomatoes.
Oh, if you had not figured it out - I would suggest you season the meat with seasoned salt, garlic powder, Italian seasoning and black pepper. Sorry ...
Fill the boats with the meat mixture.
Top with shredded cheese.
Cover with foil.
Bake at 325 or 350; doesn't matter - for 30 to 40 minutes. Check it at 30 minutes. The boats will steam, and all the flavors will hook up and taste divine. If you overcook it, the boats will turn to pea green swamp ...
I don't know the nutritional content, but it has virtually little or no fat; great veggies; and it's light.
See, I said it was easy.
I suppose you're wondering why I keep capitalizing the word "Zucchini" ... I just like to.
Now, where did that mongoose go with my apron?

The Backyard --Today's Vacation Spot

The Backyard --Today's Vacation Spot
A simple garden meal in the shade. No, it's not my backyard, but it looks identical to the one I grew up with at our home in Queens. Looking for an original pic of it to post soon!

Old Fashioned Tips