Stuffed Zucchini

 With Christmas sneaking closer, it got me thinking about stuffing. Christmas stocking stuffing, turkey stuffing, and stuffing your face with delicious treats.  However, one thing that I didn't think that could happen was stuffing my own leg into a cast.  But here I am, leg propped up, cast on, and ready for the Christmas season (as you can see!). 

This weekend my husband and I decided to go for a little hike. Nothing crazy, no multi-day backcountry deal, just into the woods, check out some potential places to explore in the spring, and then come home after a boil up with some maple smoked salmon we had packed.  It was a few degrees, sunny, and the trail was rocky and twisty that led to some stunning views. 

Half way back, it began to snow. We had our hiking boots on, and extra clothes packed just in case. No problem.  We had just eaten our lunch and were ready to head back to the parking lot and excited of  when we would return in the spring. Then it happened. My foot slipped on a large angled rock covered in snow, my body when flying, I saw and felt my ankle crack at an unnatural angle, and then heard myself scream as I landed in a heap.

It happened.

I broke my ankle or leg in the woods.

It's snowing.

Something is broken.

My husband runs toward me making sure that I didn't hit my head or hurt anything else. We slowly prop me up to see if I can bare any weight.  I quickly crumble. He fashions two large sticks into crutches to see if I can hop. 

Hop. Wince. Hop. Bones moving. Hop. I can't do this.

We must sacrifice a pack. I throw all of the cooking gear, garbage into my day pack and it's thrown into a tree. We then make sure we have the important things like extra clothes and a cell phone. A search and rescue was not what we wanted - especially with the sky only having a couple more hours of daylight and the astronomical costs of rescue plus the risk of us getting too cold while waiting. We weren't lost - we just needed to get out. 

I'm wearing his pack, bracing my leg, and am slowly lifted up on his back to begin the 2 hour  piggyback rescue until we reach the parking lot.  There were a lot of tears, words of motivation, and breaks to catch our breath.

But we made it. Onto the ER we go. After much welcomed morphine to kill the pain and X-rays, it is clear that I have broken my left fibula right above the left ankle. Thankfully, it's broken clean enough that it looks like surgery will not have to be an option, and I can get a cast.

Here I am casted. Trying to get in the Christmas spirit. And utilizing my crutches in the kitchen slowly getting from one place to the next.  I will have the cast on for at least six weeks - but this will NOT stop me from getting my Christmas cookie exchange and recipes ready - I have had time to look through too many recipes to give up now! Thank you for following along and for my friends who are giving much love and support! 

So, I have one foot stuffed into a cast or "stocking" for Christmas... here's some early supper goodies for you - stuffed zucchini :) Enjoy!

Stuffed Zucchini

Taken from America’s Test Kitchen: Light & Healthy 2010.

Makes 4. They’re great as a side dish or as a meal itself.

Ingredients:

4 zucchini (buy ones that are between 6-8 inches long)

1 shallot, minced (about 3 TBSP)

1 tsp olive oil

salt

2/3 cup couscous

¾ cup low sodium chicken broth

3 ounces feta cheese, crumbled (about ¼ cup)

¼ cup kalamata olives, pitted and chopped coarse

2 TBSP chopped fresh basil (preferred but you can use dried spice)

pepper

Directions:

Preheat oven 475 degrees.

Slice off and discard the top third of each zucchini lengthwise and arrange the

bottoms, cut side down, in a microwave safe dish. Microwave on high until the

cut side of the zucchini is slightly translucent and easily pierced – 4-8 minutes.

Combine the shallot, oil, and ¼ tsp salt in a small saucepan.  Cover and cook

over medium-low heat, stirring occasionally, until softened, 4-6 minutes. 

Increase the heat to medium, add the couscous, and cook stirring frequently,

until lightly browned and aromatic, about 4 minutes.

Stir in the broth and bring to a brief simmer. Remove the saucepan from the

heat, stir in ½ cup of the feta, olives, and basil, cover and let sit for 5 minutes.

Fluff the couscous with a fork and season with pepper to taste.

Divide the couscous mixture evenly among the zucchini. Sprinkle with the

remaining 1/3 cup feta and bake until the cheese is slightly browned, about 10

minutes. Serve!! f you have leftover "stuffing" it's awesome to eat as is - don't

throw it out. 

Baked Zucchini Sticks & Balsamic Glazed Salmon

Cooking for the weekend! It's Friday and hopefully you have time to kick up your heels and spend a few minutes in the kitchen creating a delicious meal. I have two recipes that I think would make a great combo for just that!  I'm here to reaffirm my conversion to things green.  The baked zucchini sticks are great as a side served with some sour cream.  The balsamic glazed salmon can go with an assortment of sides - I stayed away from my favorite potato dish - but you will see it later on my blog I promise!

One thing I really love about this blog is when you try any of my recipes you tell me how they turned out! I would love to hear from you! Just leave a note :)

Baked Zucchini Sticks

Taken from What’s Cooking Fall 2011 Kraft Magazine.

Makes 8 servings.

Ingredients:

1 pouch Shake’N Bake Extra crispy (or Cajun) original coating mix

1 TBSP minced fresh parsley (I used parsley flakes and it turned out great)

1 egg

1 TBSP water

4 zucchini, cut crosswise in half, then quartered lengthwise (make ‘em look like fries!)

¼ cup ranch dressing or sour cream for dipping

Directions:

1. Preheat oven to 400.
2. Mix coating mix with parsley in the Shake’N Bake plastic bag
3. Beat egg and water in a medium bowl.  
4. Dip zucchini sticks in egg, then in coating mixture, until evenly coated.  Place in a single layer on a baking sheet sprayed with cooking spray, or lined with tinfoil.
5. Bake 20 minutes or until crisp-tender and golden brown. Serve with dressing of choice.

You’re eating green veggies – that taste delicious! Something tells me I may need to put "Deceptively Delicious" by Jessica Seinfeld on my wish list this year. 

Balsamic Glazed Salmon

Taken from America’s Test Kitchen Light & Healthy 2010.

Makes for 2.

Ingredients:

Salmon:

2 skinless center-cut salmon fillets about 1 ½ inches thick

1/8 tsp salt

1/8 tsp pepper

1 tsp oil

Glaze: 

¼ cup orange juice

3 TBSP balsamic vinegar

2 TBSP honey

1 TBSP white vinegar

1/ tsp red pepper flakes

1 dash of rosemary

Directions:

Salmon:

1. Pat the salmon fillets dry with paper towels and season with salt and pepper. Heat the oil in a 12-inch non-stick skillet over medium-high heat.  Carefully lay salmon, skinned-side up, in the skillet and cook until well browned on the first side, about 5 minutes.  Flip the salmon and continue to cook until the sides are opaque and the thickest part is cooked, 3-5 minutes longer.
2. Transfer the salmon to a platter, tent loosely with foil, and let rest while making glaze.

Glaze:

1. Whisk the oj, balsamic vinegar, honey, white vinegar, pepper flakes, and rosemary together in a small bowl.  Wipe out the skillet with a wad of paper towels and return to medium heat.  Add the glaze to the skillet, bring to a simmer, and cook until the glaze is thick and syrupy, and reduced to about ¼ cup – about 5 minutes.
2. Spoon glaze over salmon and serve.