Shrimp Zucchini Boats

 

Shrimp Zucchini Boats

One of my Facebook friends posted a pic of some stuffed zucchini that she made. The pic looked so good that my mouth was starting to water. I asked my friend what was in her stuffing. Her stuffing contained: shrimp, breadcrumbs, red bell pepper, onions, garlic, thyme, oregano, Tony's, and Italian cheese blend by Kraft. My FB friend got the recipe from food.com. I checked out the site but I'm more into allrecipes.com. It is my go to site for cooking. I lucked up and found Seafood Stuffed Zucchini Recipe

I didn't follow the recipe exactly but rather used it as a springboard for my own creation. My end result was delish!

Ingredients

• 3 zucchini, halved lengthwise
• 1 pound raw shrimp (peeled)
• 1 tablespoon minced garlic
• 2 slices of bread
• 1/4 cup bread crumbs
• 1 teaspoon seafood boil
• dried oregano
• dried basil
• ground black pepper
• salt
• 1 cup shredded Monterey Jack and Cheddar cheese blend

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. With a large spoon, scoop out the centers of each zucchini half, reserving the meat.
3. In a skillet combine the reserved zucchini meat, raw shrimp, garlic, seafood boil, oregano, basil, black pepper, and salt. Cook on medium heat until the shrimp turn pink.
4. In a small bowl add slices of bread with a little liquid (about 2 tablespoons) from the skillet. Smash the bread and liquid together with a fork. You want to make sure that both slices are soggy. 
5. Stir the soggy bread and breadcrumbs into shrimp mixture in skillet.
6. Arrange the zucchini halves in a medium baking dish. Generously stuff the halves with the shrimp mixture.
7. Bake 20 minutes in the preheated oven, until golden brown. During the last 5 minutes, add cheese to the top of each zucchini boat.

Peanut Butter Oatmeal Cookies (PB&O Cookies)

So I have been experimenting in the kitchen today. I wanted some peanut butter oatmeal (PB&O) cookies but vegan style. The end product was delish! I used the "Wheat-free Chocolate Chip Cookie" recipe from Veganomicon as a springboard for my own creation. Here is my recipe for PB&O cookies:


1 tablespoon ground flaxseeds
1/4 cup coconut milk*
1 cup all purpose flour
3/4 cup oat flour**
1/2 tsp baking soda
1/4 tsp salt
1/4 cup brown sugar
1/4 cup sugar
1/4 cup honey***
1/3 cup peanut butter
1/4 cup canola oil
1 tsp vanilla

*If you don't have coconut milk in your fridge, then any dairy free milk such as almond or soy should work just fine.
**I make my own oat flour. I dump an entire containter of old fashioned oats in my blender. I blend it together until it looks like flour. Then I dump my oat flour back into the original container. I store it in the fridge.
***If you are a hard core vegan, then use agave nectar :)

Preheat oven to 350 degrees.

In a small bowl, mix together ground flaxseeds and milk. Set aside.

In a large mixing bowl,  sift together flours, baking soda, and salt.

Make a well in the large mixing bowl. Add brown sugar, sugar, honey, peanut butter, canola oil, and vanilla into the well. Mix everything together.

Drop the dough by the tablespoon onto a cookie sheet lined with parchment paper. You should be able to make about 18 cookies.

Bake for 10 minutes.

Remove cookies from the oven to cool for about 5-10 minutes before enjoying!