Ramadan 2015 Day 13 - Zucchini Mini Pancake

I picked some 8-ball zucchini the other day. I gave one to my friend and the rest are for myself. Today's dinner, I decided to make mini zucchini pancake.

Grate the zucchini.
Squeeze the excess water.
Add spices into the mixture.
I added the following spices:
A pinch of powdered cinnamon
A pinch of powdered onion
A pinch of powdered cumin
A pinch of Mrs. Dash
A pinch of powdered hot/cayenne peppers
1/2 teaspoon of salt
4 tablespoons of all purpose flour
2 eggs.
olive oil for frying

Instructions:
Mix everything in a bowl.
Heat about 4 tablespoons of olive oil in the non stick pan.
Use spoon to scoop batter.
Fry until both sides are golden brown.

The smell was aromatic and the taste was fantastic.


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Ramadan 2013 Day 2 -Zucchini and Tapioca Pudding

Second day of Ramadan went well. I was at the garden yesterday and picked some zucchini and cherry tomatoes. Today, I decided to bake one of the zucchini. This ball shape zucchini is called Eight Balls Zucchini. This is my first time growing this type of vegetable. I am impressed with the yields given that I planted the seeds quite late in the season. Thanks to the heavy rain and hot weather, the plants are thriving.

The fillings for this eight balls zucchini was just basmathi rice cooked in briyani spices and BBQ beef. The rice and the beef were cooked separately. I scooped out the center of the zucchini. The zucchini was then baked in the oven at 400 degree F for about 40 minutes.

The dessert today was tapioca pudding. The tapioca pudding was the easiest to cook. I boiled about 4 cups of milk with 1/2 cup of splenda. I added a dash of pandan extract and a pinch of salt. Add about 1 cup of green pearl tapioca. Cook for just 10 minutes on low heat. Let it cool and then chill it in the fridge. Delicious! Share

Roasted Mixed Homegrown Vegetables

The weather is humid these days. But we did receive some thunderstorm. Yesterday's thunderstorm fried our router to our wireless. I don't think I can live a day without internet anymore. Luckily, I still have the Clear device to hook up. Anyway, I went to the garden and found these beautiful vegetables as featured in the picture above.
I like growing carrots. They always surprise me with their shapes and sizes. I pulled one carrot out and here comes this stubby almost like a globe shape carrot. The carrots are beautiful. I refrain myself from pulling too many. Carrot will not mind in the ground until the first frost.

The kohlrabi has been receiving lots of water during this hot weather and it pays. This is the first year I ever get a round and plump kohlrabi. I find the purple kohlrabi is easier to grow than the green one.

Because of the scattered rain and the hot weather, I decided to pick all of my bell peppers and hot peppers. If I let them growing in this condition they might easily get fungus or blight. I hate to waste any of my crops. I can always use them in my cooking. They could stay fresh in the fridge for up to two weeks.

I try not to let the zucchini grow any bigger than my finger. I love frying them in a tempura batter. They are sweet and delicious.

I did get some long string beans. They are crunchy and I just munch on them raw. I could cook them if I want to. But raw long string beans are good enough for me.

What was not featuring in the picture above are my tomatoes. I have about a bowl of them. They are delicious marinated in balsamic vinegar.

As always, beets never disappoint me. I always get good size of beets. They are just delicious roasted in the oven at 450 degree F for 40 to 60 minutes. Don't get alarm if your urine turned red.

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Fried Collard, Onion and Zucchini Flower

I grow lots of collard greens this season. Because of the beautiful weather we had in early spring, the collard green just perking. Since I am frying the zucchini flower, I decided to fry the collard greens with the same batter. This was my first trial to eat the greens this way. I usually cook the greens with chicken stock or stir fry.

The batter is easy to prepare. I am using about 1/2 cup of ready mix pancake flour mixed in with half a cup of rice flour. Add some water and a pinch of salt.

I like to use turmeric powder in the mix. This will give a nice golden color. Deep fry the vegetable in olive oil or any cooking oil you like. The rice flour in the batter will give a nice crunch to the fried vegetables.

I add a dash of salt to flavor the batter. I also grow a sweet yellow cherry tomato. This tomato is very sweet and I do not have to cook them. I just pop them in my mouth. I also picked some sugar snap peas. I really like it stir fry with lots of butter.

The fried collard was so crunchy and the fried zucchini flower was delicious. This year I am growing just the Texas Sweet Onion and Georgia Sweet Onion. As the name implied, the onion is super sweet. I stir fry it with the sugar snap peas and I can eat them all. The neighbor gardener was shocked today to see my onions are growing bigger. She thought my onions are not going to survive. They look very small earlier on.
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