Well, yes I am alive. Thanks for asking. I haven’t posted for at least a couple of weeks and the guilt follows me. My kids started school a few weeks ago and it has been a real adjustment for me this year. I have a freshman in Catholic high school and another in elementary school. Mornings are now much more stressful. Our wonderful high school is at least 20 minutes away and we need to leave at 7am in order to beat traffic and have me back home in time to get the little one ready. I’m having trouble getting a carpool together to help, but our routine is down now. I’m in the car during the day almost 2-3 hours though, and it really cuts into my available time during the day. My husband helps when he can, but all bets are off if I get some freelance work. I’m trying to figure out when my prayer and meditation time will fit. I’ve come to the conclusion I just have to get up at 5:30am to pray because I just can’t seem to get it in once I get home from driving around.
One of the things I have been doing in my off time is cooking. I love to cook and I consider food to be a blessing from God for sure. There is no way you can talk about living Catholic without discussing food. As long as we are not talking about gluttony (which I’m sure is a topic for another day,) enjoying food and wine is part of the celebration of the life the Lord has given us. He has blessed us with so many, many wonderful foods there is no way He would not want us to enjoy them. He did give us taste buds after all.
Now, so many times the discussion of food on Catholic websites always leads to some sort of bean soup for Lent. Not here. While many of my recipes are meatless, it is not on purpose. They just happen to be. I love meat and figure that we were designed to eat both plants and meat. Look at our teeth. We were given teeth for both grinding (molars) and ripping (canines) and I definitely use both.
This week I made a recipe my mother received from a friend years ago, and while only my husband and I will eat it because it has zucchini, I do make it occasionally, serving pasta with sauce on the side for those who are vegetable averse. I have updated it a little to make it more healthy. It is good as a main dish or a side.
3 Cups Zucchini with skin, sliced thin
2 cloves garlic chopped
1/2 onion chopped
1/2 cup grated parmesan, romano or cheddar cheese (I use parmesan)
4 eggs beaten (I use Egg Beaters)
1 cup Bisquick (I use the Bisquick Heart Smart kind – white box)
1/2 cup oil
1/2 teaspoon oregano
1 teaspoon parsley
1/8 teaspoon salt (I omit it)
Slice zucchini very thin (I have a very cheap little mandolin but a food processor is good too). Chop onion and garlic. Mix remaining ingredients together, add onion, garlic and zucchini. Pour into greased 9 x 9 square pan and cook 50-60 minutes at 350 degrees until golden brown.
I does not come out like bread, but like a casserole. The original recipe called for it to be cooked in a loaf pan, but I find it cooks better in a square pan. I have been also taking this to ladies breakfast or brunch meetings, like bible studies, etc. and it is very popular. Enjoy.