Pumpkin Zucchini With Rosemary Food

ZUCCHINI WITH ROSEMARY AND GARLIC

Steps:

• Toss the zucchini into a large frying pan and add the olive oil. Stir.
• Add the rosemary and cook quickly over a high heat until the zucchini are just beginning to soften.
• Add the crushed garlic and season with salt and freshly ground pepper.
• Serve warm as a side dish or on its own with some warm crusty bread.

ZUCCHINI SPEARS WITH ROSEMARY, GARLIC AND LEMON

Steps:

• Put the oil, garlic and rosemary in a high-sided medium skillet over medium heat. Cook, stirring occasionally, until the garlic is deep golden brown, about 8 minutes. Transfer the garlic and rosemary to a serving platter; set aside.
• Raise the heat to medium-high. Sprinkle the zucchini with salt and pepper. When the oil is very hot but not quite smoking, add the zucchini, cut side down. (Be careful: The cut zucchini starts to release water as soon as you salt it, so it might spit a bit in the skillet.) Cook, undisturbed, until the bottom side is deep golden brown, about 2 minutes. Carefully turn to the other cut side and cook until golden brown, about 2 minutes. Now turn the zucchini onto the skin sides, turn off the heat, cover and let sit until very tender (the tip of a paring knife inserted into the zucchini should meet no resistance), 2 to 4 minutes.
• Sprinkle the lemon juice and most of the zest over the zucchini, return the garlic and rosemary to the skillet and use a rubber spatula or tongs to gently turn the zucchini a few times to coat. Add salt and pepper to taste. Transfer the zucchini to the platter and pour the pan juices on top. Serve hot, warm or at room temperature.

PRESSED HERBS AND SPICES TURKEY BREAST, PUMPKIN-ZUCCHINI MUFFIN STUFFIN' WITH CHIPOTLE GRAVY

Steps:

• Preheat oven to 450 degrees F.
• Preheat a 14-inch skillet or medium roasting pan over medium heat on your largest burner. Mix grill seasoning, cumin, paprika and coriander together. Place the thyme, cilantro or basil, parsley and pistachios in the food processor and process into a paste. Remove bowl from processor and remove blade from bowl. Have a rubber spatula on hand. Drizzle extra-virgin olive oil generously over the breasts to coat the skin. Loosen skin of the breasts with a small sharp knife. Divide the herb and nut paste between the flesh and skin on each breast. Use your hands to move the paste around under the skin to evenly distribute the mixture. Coat the extra-virgin olive oil coated skin with the spice mixture. Set the coated breasts into the large skillet or roasting pan. Wash hands. Set a second slightly smaller skillet or pan on top of the breasts and weight down with a couple of bricks covered in foil. Crisp the skin 8 to 10 minutes then transfer meat to oven and roast 35 to 40 minutes, until an instant-read meat thermometer registers 165 to 170 degrees F.
• While turkey roasts, heat a second large, deep skillet over medium to medium-high heat with 5 tablespoons butter, cut into pieces. To melted butter, add bay, celery, apple, 1/2 of the onion and zucchini. Season the vegetables liberally with salt and pepper. Cook 10 minutes or until softened. Add crumbled muffins and sunflower seeds to the pan and combine with the vegetables. Season the stuffing with poultry seasoning then adjust salt and pepper. Dampen the stuffing with 1 1/2 to 2 cups of stock. Pile the stuffing into a serving dish. Place in oven to just crisp up the top along with turkey or, if the pan does not fit, when the turkey comes out, switch on the broiler and crisp the top of stuffing - it should only take a couple of minutes, tops.
• In a sauce pot, melt remaining 3 tablespoons butter over medium heat and add the finely chopped remaining 1/2 of the onion. Sweat the onion out 5 to 6 minutes to make it nice and sweet. Add the flour to the skillet and whisk 1 minute. Add in the chipotles and their sauce then whisk in 4 to 4 1/2 cups chicken stock. Thicken the gravy 2 to 3 minutes then season with salt, to taste.
• Let turkey rest to distribute juices then thinly slice and serve with mounds of stuffing and gravy.

PUMPKIN AND ROSEMARY MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Cut out 12 squares of parchment paper measuring about 5 1/2 x 5 1/2in (14 x 14cm). Oil the muffin pan and push the squares down into each hole so the paper sticks up just like the muffins you can buy in the coffee shop. The squares have a habit of popping up out of the holes, which is okay for now because once the muffin mix is spooned inside the squares will stay down. Alternatively, use ready-made paper muffin cases.
• In a large bowl, sift the flours, baking powder, and baking soda, then stir in the salt and rosemary. If there is any whole wheat left in the sifter from the whole wheat flour, keep this for the topping.
• In a medium bowl, put the rest of the ingredients, apart from a third of the pumpkin, and stir well so all the liquid is well combined. Pour the wet ingredients into the dry and, using a large spoon and no more than 8 turns, mix all the ingredients together. It does not take much to over-mix muffins at this stage and although the end result will still taste sublime the texture will not be as tender. Let the mixture stand for 5 minutes, then spoon the mixture into the paper cases.
• Sprinkle the whole wheat, reserved pumpkin, and the pumpkin seeds over the muffins. Bake in the center of the oven for 20 to 25 minutes, or until the muffins are well risen and a skewer inserted in the center comes out clean.
• Good for breakfast, good for lunch, and good for just about any time of the day for a snack. For canapes these can be made in mini muffin cases as mouthful morsels of scrumbunctiousness.

PUMPKIN ZUCCHINI BREAD

Steps:

• In a bowl, combine eggs and sugar. Add pumpkin, butter and vanilla. Combine dry ingredients; gradually add to pumpkin mixture and mix well. Stir in zucchini and nuts. Pour into two greased and floured 9x5-in. loaf pans. Bake at 350° for 45-50 minutes or until breads test done. Cool in pans 10 minutes. Remove to a wire rack.

CRISPY ZUCCHINI OR PUMPKIN BLOSSOMS

Steps:

• In a medium bowl, stir together the flour, baking powder, basil and Parmesan cheese. Mix in water and eggs until smooth.
• Heat 1/2 inch of oil in a large heavy skillet over medium-high heat. When the oil is hot, dip blossoms in the batter to coat, and gently place a few at a time into the hot oil. Fry on each side until crisp and golden. Drain on paper towels.

ROASTED ROSEMARY ZUCCHINI AND EGGPLANT MEDLEY

Steps:

• Place sliced eggplant, zucchini and onions in a large bowl.
• Add all remaining ingredients and toss to coat well. Pour into a baking dish or foil pan and bake at 450°F for about 25-30 minutes or until desired tenderness. Or place foil pan on grill and grill for approximately 20-25 minutes or until desired tenderness.

CHICKEN WITH PUMPKIN AND ZUCCHINI

Steps:

• Rinse chicken; pat dry with paper towels.
• Spray an unheated 12-inch skillet with nonstick cooking spray.
• Preheat skillet over medium heat.
• Add the chicken and cook for 10 to 15 minutes or until lightly brown, turning to brown evenly and adding onion and garlic during the last 5 minutes of cooking.
• Add the potatoes and pumpkin or winter squash.
• Combine wine or broth, rosemary, salt, and pepper; pour over chicken and vegetables. B.
• ring mixture to boiling; reduce heat.
• Cover and simmer for 25 minutes. Add zucchini. Cover and cook about 5 minutes more or until chicken and vegetables are tender and chicken is no longer pink.
• Using a slotted spoon, transfer chicken and vegetables to a serving platter.
• Pass pan juices.
• If desired, serve with lemon wedges.

ZUCCHINI PUMPKIN CAKE

Steps:

• Grease and flour 2 9 inch cake pans or 10x13 pan and set aside.
• Preheat oven to 350 degrees.
• Beat eggs to blend, add oil, sugar and vanilla.
• Continue beating until thick and foamy.
• Stir in zucchini and pumpkin.
• Mix remaining ingredients in a separate bowl.
• Stir dry mixture gently into zucchini mixture just until blended.
• Bake for 45 minutes or until toothpick inserted in center comes out clean.
• Top with cream cheese frosting.
• CREAM CHEESE FROSTING:.
• Put Frosting ingredients in food processor and mix till creamy add sour cream to make it creamier if necessary.
• Press pine nuts into sides of cake.
• Eat Away!