I'm not gonna brag or anything, but I am a pretty darn good cook when I find time to get in the kitchen. I guess I am bragging. ANYWAY, my parents have been telling me that I should write a cookbook. Not necessarily because the things I make are just that original, they aren't, but more for my edits to recipes. See, I look at recipes as suggestions. I don't measure things (except when baking, of course), I don't always use all the things that are called for, and I like to add things if the dish seems a little boring. At my house, we are all about spices and big taste. So when a recipe doesn't call for more seasoning than salt and pepper, you better believe there are some alterations to it. And when I don't have an ingredient, I substitute. And sometimes I just don't bother even trying to find a substitution at all. In fact, if there is a teaspoon or less of an ingredient that I don't have on hand in a recipe, I omit it and move on. Because, really, besides baking of course, when does a teaspoon or less of anything make that big of a difference?
Pretty much never.
I think from time to time, I'll take some pictures of the stuff I make in my kitchen and provide you with my edited recipes. For now, however, I only have documentation of a recipe I actually fully made up myself the other night. Impressive, I know. So, I will offer you my own, original, never-seen-before recipe. Count yourself lucky. And then, after the recipe, perhaps in another post, I will give you my top ten cooking rules.
So, let's rewind to Monday evening. Monday we spent all day running around (8 miles of the day were actually truly spent running and walking) doing things like running, going to Lowe's, spontaneously purchasing a ton of bricks and junk to frame our front flower beds (which are currently bald), and then trying to deliver the bricks with the rental truck from Home Depot that was overloaded and making a horrifying overloaded-alarm noise as soon as we started unloading it. If you've ever rented a truck from Home Depot or Lowe's, you know there are time limits on these rentals. Well, at least, there are if you don't want to pay more than $20. So, anyway, we got the truck home and were furiously dumping bricks all over our yard while realizing we hadn't eaten since breakfast. Fine, we got up at 11 in the morning (gimme a break, it was Labor Day), but still...we were starving. Mike took the truck back to Home Depot, and I was left in charge of assembling dinner. I hadn't gone grocery shopping in a while, and I didn't really feel like trying to assemble anything outrageously outstanding, so I looked around the kitchen, which was stocked with a lot of vegetables. Namely, one gigantic homegrown zucchini my parents gave us . I looked in the fridge and found nothing that really struck my fancy, but the zucchini was still taking up a lot of space on the counter, so, I decided, it was going to be a part of the meal.
After about five more minutes of thinking, though, I gave up and decided the zucchini would BE the meal. I briefly considered throwing the entire thing on a baking sheet and shoving it in the oven at 350 just to see what would happen, but I really was hungry, so I started grabbing stuff from the fridge and managed to make this beautiful dish below.
Recipe for ZUCHINNI DINNER
1 Gigantic Zuchinni
3 (or more) eggs--I only had 3 to work with.
spinach*** (see note at bottom)
Paprika, oregano, garlic salt, onion powder,, dill, some other green stuff--it doesn't matter really.
1. Prep a baking sheet with foil (you don't really have to, I just hate washing pans so...foil happens a lot around here.) Spray with non-stick cooking spray stuff. Set oven at 350 degrees.
2. Peel and slice zucchini. Place slices across the bottom of the pan. Or on top of the foil. If you're using it.
3. Get some mushrooms and throw them on top of the zucchini. Unless you don't like mushrooms.
***(see note) 4. Spread spinach over top all the other stuff.
4. Crack some eggs right on top of everything else.
5. Sprinkle the spices all over everything.
6. Put shredded mozzarella (that's what I had, but it probably doesn't make a difference) on top.
7. Bake for a while until the eggs are no longer runny. Unless you like them runny. Then don't cook so long.
8. WIN AT LIFE. Because you made this really fast and it's healthy and kinda tasty.
***I am lying slightly about this being all that wonderful. I would...if I were you....omit the spinach. Yes, I made this up. Yes, it looked nice. But the spinach was awful tasting after it baked and got all dried out. So don't use the spinach. It probably won't look as cool, but you really ought to be more concerned with taste than looks, you vain person you. Also...just in case you were wondering, you might want to check to see whether or not your mushrooms are still good before you put them on this and cook them...Just sayin.'