I've been spending way too much time lately on my blog, so I'm going to just throw out a couple of photos of happy things and a recipe today and move on to something else! Hope you're enjoying the cooler weather if you live in my neck of the woods.
This watermelon is so sweet and juicy--I can't stop eating it!
This watermelon is so sweet and juicy--I can't stop eating it!
I found this fabulous Indian tablecloth on clearance at Pottery Barn over the weekend and was so excited. It pulls in all the colors that I have going on in that room and the kitchen, plus adds some much needed pattern to the area. Yeah!
I cut my hair on Monday. Here's a shot of it from the side. Doesn't Rachel do fabulous work? It feels so good to have the length gone. No regrets.
While I was making dinner last night, Ian asked me to read to him and got the common answer, "Maybe when I'm finished with this." A few minutes later, I discovered that he was a"reading" it to Bronwen. So adorable.
Henry wakes up slowly. And with great hair!
Our little mermaid loves the water. And looks so cute in a bathing suit!Finally, the recipe:
Zucchini Rice
From one of my favorites: Cooking Thin with Chef Kathleen (both hilarious and scrumptious)
- 1 T. Extra Virgin Olive Oil
- 2 1/2 cups 1/4 inch cubes zucchini
- Coarse kosher salt & ed black pepper
- 1/2 c. finely chopped onion (I use sweet onion like Vidalia)
- 2 teaspoons minced garlic
- 1 1/2 c. long grain rice, rinsed well
- 2 3/4 c. chicken broth
- Pinch of red pepper flakes (if you don't live with my husband)
In skillet, heat 1/2 T. olive oil over medium high heat. Add zucchini to the pan and season with salt and pepper. Cook and stir until zucchini just begins to soften, about 3 minutes or so. Remove zucchini from the pan and set aside until rice is cooked.
Add the remaining oil to the pan with the onion and garlic. Reduce heat to medium low. Add a couple of tablespoons of water if it doesn't seem like you have enough liquid. Cover and let simmer about 12 minutes.
Chef Kathleen's recipe is for making this rice in the microwave. I like to throw it in my rice cooker at this point--the onion mixture, rice, and broth. If you don't have one, then put these three items in a microwave safe bowl with an 8 cup capacity (because the rice will expand). Do not cover it! Microwave on high for 10 minutes, then on medium-low for about 15 minutes, without stirring.
When rice is done, add zucchini and fluff with a fork.
I served this last night with grilled chicken & artichoke hearts, sliced watermelon, and a green salad and we gobbled it down.
What's on your gratitude list for the day? Send me a comment and share what makes you smile.
Add the remaining oil to the pan with the onion and garlic. Reduce heat to medium low. Add a couple of tablespoons of water if it doesn't seem like you have enough liquid. Cover and let simmer about 12 minutes.
Chef Kathleen's recipe is for making this rice in the microwave. I like to throw it in my rice cooker at this point--the onion mixture, rice, and broth. If you don't have one, then put these three items in a microwave safe bowl with an 8 cup capacity (because the rice will expand). Do not cover it! Microwave on high for 10 minutes, then on medium-low for about 15 minutes, without stirring.
When rice is done, add zucchini and fluff with a fork.
I served this last night with grilled chicken & artichoke hearts, sliced watermelon, and a green salad and we gobbled it down.
What's on your gratitude list for the day? Send me a comment and share what makes you smile.
