|Bottom view of my gourd bowl|
I do need a routine or structure of sorts. Hmmm . . . maybe a bad choice of words, but a groove for my days so I can be more productive. I've only sporadically set the sun oven outside because I haven't been able to concentrate on getting dinner going in the morning or early afternoon. I always cook from scratch, but it's been a bit chaotic as I rush around trying to accomplish way too much and getting nothing really done -- or what feels like a whole lot of nothing. Sheesh! Dinner keeps getting started at 6:00pm with the thought, "What can I cook in half an hour?" I did do a bit in the solar oven yesterday. I put some greens from the garden, minced onion, 1/4 cup chicken broth, minced garlic, and a few bits of bacon in one pot, and in the other pot I placed a few sausage links drizzled with olive oil. Today, though, I was back to starting dinner after everyone was already hungry, but I managed to cook penne a la vodka and some oven baked zucchini sticks in short order. The zucchini sticks have just become a favorite, as they are super easy and make a great side.
Oven Baked Zucchini Sticks
2 medium zucchini, cut into fat french fry style "sticks"
1/2 cup breadcrumbs
a tablespoon or two of freshly grated parmesan cheese
dash of fresh or dried oregano
1/2 teaspoon fresh ground pepper
1/4 teaspoon garlic powder
1/4 teaspoon salt
2 teaspoons extra virgin olive oil
2 teaspoons of mustard
I'm kind of guessing on amounts, since I rarely really measure. But after I cut the zucchini I threw it into a tupperware bowl and drizzled oil and mustard into the bowl. Then I covered it and shook it real well until the zucchini sticks were coated (healthier than using an egg). In a separate bowl I mixed the breadcrumbs, grated cheese, and spices. I rolled the mustardy-oily zucchini sticks in the breadcrumb mixture and placed them on a parchment covered baking tray. Bake the zucchini sticks in a 450º oven for 20 to 30 minutes. Just keep checking until they look golden brown.