Ingredient: black pepper

Stuffed Zucchini with Herbed Bulgar

Leave a comment

Bulgur is made out of several different wheats, which makes it a good source of plant based protein, so your body stays healthy thanks to dietary fibers.

Herbed Bulgar Stuffed Zucchini

  • 2 zucchini (medium sized)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper (fresh)
  • 1/3 cup Bulgar (cooked and cooled)
  • 1 Tomato (chopped)
  • 1/4 cup parsley and dill (mixed and chopped)
  • 2 Tablespoon chopped walnuts
  • 1 clove garlic (minced)
  • 2 Tablespoon extra virgin olive oil
  1. In a small sauce pan bring stock or water to a boil, add 1/2 teaspoon salt and then the bulgar. Cover, cook 5 minutes on medium low heat. Turn off the heat and let sit for 5 minutes. Fluff with fork and check to be sure all cooking liquid is gone.
  2. Using a medium sized mixing bowl, add the chopped garlic, tomato, nuts, salt, pepper, herbs, and olive oil. Add the cooled bulgar and mix well.
  3. Carefully slice zucchini in half lengthwise. Use a spoon and gently remove zucchini seeds. Then stuff with the filling.
  4. Line a baking sheet with a silpat or parchment, spray with oil and load up the zucchini. Bake in 425 oven for 25 minutes.

Tools Necessary-
Cutting board
Paring knife
Measuring spoons
Baking sheet
Parchment or Silpat
Medium-sized bowl
Spatula or spoon
Sauce Pan

Main Dish

Scrambled Eggs – The Best

Leave a comment

These truly are THE BEST scrambled eggs, you will end up wanting them for breakfast everyday!

Scrambled Eggs – The Best

  • 6 large free-range eggs
  • 1/2 teaspoon parmesan (grated or shaven)
  • 3 tablespoons ice-cold butter (cubed)
  • 2-3 slices of rustic bread
  • 2 tablespoons water
  • 1/4 teaspoon salt (kosher)
  • Garnish with green onion or chives
  • 1/8 teaspoon black pepper
  1. Break the eggs into a cold, heavy-based skillet, add the butter, and place onto the stove medium heat. Add water and pepper to taste. Using a spatula, stir the eggs frequently to combine the yolks with the whites.
  2. As the mixture begins to set. The eggs will take about 4-5 minutes to scramble – eggs should still be soft and quite lumpy. Don’t let them get too hot – cool the temperature by moving the pan off of the heat for a minute, stir, then back on the heat.
  3. Meanwhile, toast the bread.
  4. Add the parmesan cheese and salt to season the eggs at the last minute, then add the snipped chives.
  5. To serve put the toast on warm plates, pile the softly cooked eggs on top. Serve hot!
Breakfast, Main Dish

Waffle Iron Hashed Browns

Leave a comment

Waffle Iron Hashed Browns

Waffle iron hashed browns are fun! This platform for cooking potatoes will allow for crispy crunchiness plus nooks and crannies which are great for toppings. While keeping a moist, cooked interior. A waffle iron helps achieve this.

A note on cooking technique for this recipe is that a good cook controls the amount of moisture in a dish. By making this recipe, one will learn 3 great methods for controlling moisture.

These moisture control skills are called for again and again in cooking.

Once this basic recipe is grasped, how about adding delicious ingredients like ham and cheese; or top with sour cream chives and smoked salmon; or how about Parmesan style with tomatoes and mozzarella or even poached eggs? Where does your imagination take you? Let us know in the comments!

  • 2 russet potatoes (shredded)
  • 3 Tablespoons canola or vegetable oil
  • 2 teaspoons Kosher salt (1 for extracting water from potatoes, the other teaspoon for seasoning later)
  • 2 Tablespoons onion (grated, or chopped green onions)
  • 2 Tablespoons herbs (of choice (Thyme, basil, oregano, marjoram, dill))
  • 1/2 teaspoon black pepper (freshly ground)
  1. Shred the potatoes on the largest holes of the box grater.
  2. Wrap the shredded potatoes in a kitchen towel and salt with 1 teaspoon of kosher salt. Stir salt in using a spatula and let sit for 5 minutes.
  3. Wring out the towel by twisting and get out as much liquid as possible. Move potatoes to a microwave safe bowl.
  4. Cook in a microwave on high for 2 minutes.
  5. Turn on the waffle iron for at least two minutes. Then brush with oil the tops and bottoms of the iron.
  6. To the microwaved potato bowl, add grated onions and herbs along with 1 more teaspoon salt and freshly ground pepper to taste. Using a spatula, stir the mixture, then divide the grated potatoes into four equal portions into the waffle iron.
  7. Close the waffle iron and cook for 4 minutes or until golden brown on both sides.
  8. Remove from the waffle iron using a tongs, spatula or a wooden spoon, then drain off the extra oil.
  9. Top with whatever your imagination desires. Then serve immediately and enjoy!

To prevent potatoes from turning brown, grate them just before cooking.

Tools Necessary:
Microwave oven
Kitchen Towel
Box grater
Waffle Iron
Spatula or wooden spoon
Measuring cups and spoons
Medium bowl
Adult Supervision

Appetizer, Breakfast, Brunch, Side