Skillet Eggs with Shredded Squash and Zucchini

So the other day I promised myself I would be better at blogging and I failed! But none the less I will continue to try! From our CSA box this past week we received a dozen eggs and a ton of squash and zucchini! So I went on the hunt for a recipe to use as many eggs and squash and zucchini possible.

This dish turned out to be soooo flavorful and filling! I wasn't sure when I was fixing it how much I would really like it, But I'll definitely make this again....and SOON

Skillet Eggs with Shredded Zucchini and Squash

3 medium sized squash
3 medium sized zucchini
1/4 cup chopped cherry tomatoes
Salt
Pepper
2 tablespoons olive oil
3 tablespoons chopped fresh parsley
1 tsp. cinnamon
5 Eggs
1/2 cup mozzarella cheese
2 1/2 tsp butter

1. Grate Squash and Zucchini into a colander. Toss with 1 tbs. salt then let drain for 30 - 40 minutes. Squeeze Squash and Zucchini to remove any liquid as possible.

2. Preheat oven to 375. Heat the olive oil in a large ovenproof skillet over medium-high heat. Add shredded zucchini, squash and chopped tomatoes and cook, stirring occasionally, until tender about 7 minutes.  Stir in the parsley, cinnamon, and pepper to taste. Cook until the mixture is slightly dry. Remove from heat and let cool 5 minutes.

3. Spread Squash and Zucchini mixture evenly in the skillet. Make 5 indentions with the back of a spoon. put 1/2 tsp. butter into each indention. One at a time crack the 5 eggs into the different indentions. Season with Salt and Pepper

 

 

4. Sprinkle Cheese  over the mixture. Transfer the skillet to the oven and bake until the egg whites are set and the yolks are cooked to desired doneness. 10 - 12 minutes

Sauteed Veggies and "buttery" GF Noodles

Ok so I know I haven't blogged lately, and I'm sorry.  I have been so busy, lazy and had one major cooking fail, well sorta...

So my attempt at making tamales was horrendous, well not exactly horrendous the filling was yummy and the dough was great. I just didn't have the necessary tools to make this and I didn't have the patience in reality I should have started working on making the tamales at like 2 instead of 5....so after I realized it wasn't going to turn out at well and pretty as I thought I was ready to give up cause I was already hungry.  My dear husband felt the same way, we had bought a Mexican dipping cheese to make some queso....well it didn't melt right....This was our first cooking disaster. So we did the next best thing.....went out for Mexican and just relaxed.

Oh also big news!!!!!!!  We are now owners of Emerils Stainless Steel Copper Pots!  I was so excited! I've been wanting some new pots.  Once again my hubs was sweet while I discussed what type and changed my mind a million times, he let me pick whatever ones I wanted! :)  Thank you honey!!!

The next night we went simple:

Sautéed Veggies and "Buttery GF Noodles


1 zucchini, quartered lengthwise and chopped
4 small summer squash, quartered lengthwise and chopped
1/2 cup unsalted Vegetable Broth
2 clove  garlic, chopped
1/2 red onion, chopped
Basil
salt
Pepper
1 1/3 cup GF Noodles


1. Prep and chop veggies, Heat skillet over medium heat with vegetable broth.  Add onion and garlic. Saute for about 4 minutes.  Then add remaining ingredients.  Let simmer until veggies are tender.

 

 

For the pasta I just followed the instructions on the box!  Once cooked I added our butter substitute and poured the veggies on top!

Vegetarian Curry Stir Fry and Coconut Rice

Today as always I was super pumped to get our CSA box.  I love not only knowing I am supporting our local farmers but also getting to know them at Jack-o-latern! I highly suggest if you live in this area check it out.  If your not from our area, check out your local farmers market.  Knowing it was coming I held off on making the curry so I could through any vegetables into this dish!  Which is exactly what I did! 

We had a ear of corn, and about a cup of Cream Crowder Peas left from last weeks CSA box.  I also had 1 medium zucchini, and 3 small squash! It was delicious


Vegetarian Curry Stir Fry

3 Tablespoons Coconut Oil
1 medium Zucchini, julienned
3 small Summer Squash, julienned
1 ear of corn, removed from ear
1 onion, chopped
3 Tablespoons Vegan Stir Fry Sauce
1 can lite Cooking coconut milk
2 heaping tablespoons curry paste

1. In a skillet add coconut oil and heat over high heat.  Add chopped veggies  Let veggies cook for 2 minutes.

2. Add Stir Fry Sauce, Stir and cook for about 4 minutes.

3. Add Coconut milk, Curry Paste, and stir.  Turn on low heat and simmer until ready to serve

Coconut Rice

1 boil in bag jasmine rice
3 cups Coconut Milk
1 Cup Water
1 tsp salt

1. Add milk, water, salt, and rice to a medium saucepan.  Bring to a boil and let boil uncovered for 10 minutes...

 

Have you ever made Flavored rice???  Check back Tuesday to see Tamale Tuesday!