The heat of the summer is killing the garden. Actually, this heat has turned the park outside my house into what looks like a desert! However, what is still so obviously living is the vegetables in the garden.
I finally got a picture of the enormous vegetables lurking in my garden. :) This one is one of the bigger guys, but compared to some, he's just a baby.
Believe it or not, he's a zucchini! The average size of a zucchini is about 400 g. Any guesses at how big this one is?
Hehe. ^^ I wanted to take him into the kitchen to give everyone a better look at how truly... enormous he was, but I decided to just leave him out there and let him grow. I have no idea what to do with him right now. May chop him up and freeze him for soups/stir fries or grate him for cakes.
ANYWAYS, monster time, my friends! Enjoy. ^^
( four more photos )
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I decided to invite my dad over for dinner tonight. We had some sausages in need of use so I decided to make a hearty sausage stroganoff - what better for a hungry man!
Serve this dish with salad to add some extra nutrition.
3-4 honey garlic sausage links, casing removed
1 tsp canola oil
1 can condensed cream of mushroom soup
1 cup chicken broth
2 cups fresh sliced mushrooms
1 teaspoon Worcestershire sauce
1/2 cup sour cream
6 ounces noodles, prepared
1. In a large skillter over medium heat, crumble and cook sausage with canola oil until browned. Stir in soup, broth, mushrooms and Worcestershire sauce.
2. Once mushrooms are softened, remove from heat. Stir in sour cream. Serve over hot noodles.
Review: Mom and Dad raved over this dish. I can't stress enough how much they loved it. It even made mom lick out her plate!
( four more photos )
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Picture quality better? Why yes, yes it is! I found my mom's camera yesterday and nearly shat my pants with excitement. I had to get baking, or cooking, or... picture-taking, whatever!
My moms been nagging me on needing to use up the zucchini that are garden's been overwhelmingly providing us with, so this is what I came up with.
3 eggs
1-1/3 cups sugar
1/2 cup canola oil
1/2 cup skim milk
1 teaspoon almond extract
2-1/2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cloves
1-1/2 cups shredded zucchini
CARAMEL FROSTING:
1 cup packed brown sugar
1/2 cup butter
1/2 cup skim milk
1 teaspoon vanilla extract
1-1/2 to 2 cups confectioners' sugar
1. In a mixing bowl, beat eggs, sugar, oil, milk and extract. Comvine dry ingredients; gradually add to the egg mixture and mix well. Add zucchini and mix well.
2. Divide the batter between two 9-inch greased or floured cake pans. Bake at 350 ° for 15-20 minutes or until toothpick comes out clean. Cool for 10 minutes before removing from pan to wire racks. Cool for an hour before frosting.
3. For frosting, combine brown sugar, butter and milk in a saucepan. Bring to a boil over medium heat; cook and stir for about 2 minutes or until thickened. Remove from heat; stir in vanilla. Cool to lukewarm.
4. Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost bottom layer of cake, add top layer, and frost remainder of cake. Yield: 10-12 servings.
*Cupcakes: Fill greased or paper-lined muffins cup two-thirds full. Bake at 350 ° for 20-25 minutes or until toothpick comes out clean. Cool for 10 minutes before removing from pands to wire racks. Yield: 1-1/2 to 2 dozen.
Review: Half the cake has been demolished in one sitting by 3 people so I'm guessing it was good! I heard things like "...And this is all made from scratch!", "Grandma's zucchini bread has nothing on this" and "Oh, the frosting!". My mom recommended I add walnuts the "next time" I make this, though.
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