Friday, September 5, 2014

Baked leek summer squash cakes

The semester hit like a ton of bricks in the first short week. Feels like a spaceship stopped over campus and unloaded 12,000 students, all of them running around wild looking for classes, are in the wrong class, want to transfer in or out of their major after a half week of taking classes, are confused with their twin, and many of them away from home for the first time. (which will make an interesting or homesick first weekend ahead).

No time to cook (or do anything else much) for the wicked, but the continuous growth of beautiful summer squash called for action. I sat there, watching the riveting final episodes of the first season of the US version of House of Cards (I accidently started with the old UK version before) on netflix, grating three large summer squash. Claire Underwood, my new feminist hero.

To save time pour zucchini mix in a muffin pan and baked them almost like little muffins. --- great lunch box food!

zucchini_cakes-1-2LRSJ
  • 3 large summer squash (or zucchini)
  • 1/2 ts salt
  • fresh crushed black pepper
  • 1 small leek, sliced 
  • some fresh herbs (cilantro, rosemary, thyme), chopped
  • 1/2 teaspoon garlic powder
  • 1/2 cup panko bread crumbs
  • 1 egg, beaten with a 1/4 cup of milk
  • muffin pan, sprayed.
Preheat oven to 375F. In a large bowl, lined with a clean kitchen towel, grate the summer squash. Mix with the salt, and let sit for 15-20min. Twist the towel, and squeeze out as much water as you can.
Put the squished, dried summer squash in a bowl, add the other ingredients, and mix well.
Distributed in a 12-hole muffin pan, and bake for 20-25min. Serve hot or at room temperature

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