Zucchini salad

Zucchini Salad
This week I bought zucchini with their flowers still attached because I wanted to prepare risotto with zucchini flowers. Risotto came out really good so I published it on my site Cooking with Patty.

I was going to cook the zucchini with onions and olive oil (zucchini in tegame) but they were so fresh that I decided to make a salad out of them. I usually don’t like to eat raw zucchini, however when they’re still small and very fresh they taste really good raw. They’re usually added to mixed salads to give them an extra refreshing touch but this time I tried to use only zucchini. Continue reading

Baked millet with squash

Baked millet with squash

I started using millet few years ago when my doctor told me to eliminate wheat from my diet for awhile and since then I developed some recipes that now are part of my family’s eating habits. I was also very surprised that when I introduced solids in my baby’s diet he loved millet right from the start, first as ground flour or flakes and later as hulled seeds.

In modern times millet has been mostly known as bird food, but it has been now reintroduced as an important element in everyday nutrition mainly by persons that want to have a healthier way of living as well as a more varied diet. I discovered that millet is mostly cultivated for cereal in Africa, in the Middle East and Asia and been consumed by the populations of these regions for many centuries though prepared in different ways. In China it was considered by the ancient Chinese one the the five sacred crops, drank as wine during the Han period and prepared as a gruel cooked in milk during the Ming dynasty. In Italy it was already utilized during the Roman empire mostly as flour and mixed with other flours to prepare flat bread as well as in India where it’s still used to make roti. Continue reading

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