- About a dozen fresh tomatoes, chopped (about the size of canned diced tomatoes)
- 2 cloves fresh garlic, slivered
- 1 tbsp brown sugar
- salt and pepper
- a few red pepper flakes
- 3 random peppers from my parents' neighbors' garden chopped into small pieces; sorry I have no idea what kind they were but here's a photo:
I threw everything into a medium sized sauce pan on fairly high heat- about an 8 on my little burner :) I cooked it all for about an hour, reducing the heat as the sauce cooked down, eventually letting it simmer for the last 20-30 minutes, depending on how much liquid is remaining. When we were just about ready to eat I threw the zucchini in with the sauce to heat up. The spiralized zucc tasted almost like pasta and the angel hair noodle consistency was amazing. I can't wait to try the noodleizer with other veggies!
I made up this stuffed mushroom recipe after reading a bunch of others from cookbooks. I wanted to use things I had in the house and simplify the recipe along with making it healthier. Here's the mixture I used to stuff the mushrooms:
- 1/2 pack frozen spinach, thawed and drained
- 3 tbsp low fat ricotta cheese
- 1/3 c bread crumbs
- 1 tbsp pesto
I combined everything in the food processor and scooped it into 16 (give or take- I could have easily filled 20) mushrooms with the stem removed placed top down on a cookie sheet sprayed with pam. I scooped the mixture into the mushrooms and then topped with a little fresh Romano cheese. They baked for about 20 minutes- or until golden brown on the top- at 400 degrees.
They were surprisingly filling and tasty. I'm not always a huge spinach fan so I'm always trying to find new ways to incorporate the green stuff into recipes without having the taste overpower everything else. Parker declared it a "repeater." If only the Bills had won, it would have been a perfect evening ;)