Saturday, June 6, 2009

Zucchini Soup

When we where planning my wedding one of my biggest concerns was, what am I gonna cook everyday? which is also todays biggest dilemma. One of the many things that Mom did with me or for me, was she order me a cooking magazine, that helped so much.
Since it was fall one of the first magazines I received and her and I looked thru and found this really simple, quick and delicious zucchini soup. So she decide we should cook it for dinner. I don't think any of the girls ever got the chance of getting this recipe before, so here it goes. Mom and our little family have enjoyed this recipe ever since then, almost 9 yrs.

Zucchini Recipe:
1/2 lb ground beef, 2 celery ribs, thinly sliced; 1/3 chopped onion, 1 can(28oz)diced tomatoes, undrained; 3 medium zucchinis, cubed; 2 cups water, 1-1/2 tsp Italian seasoning (if like me don't have, just add oregano, basil, into your palm and crush), 1 tsp beef bouillon (additional salt optional), 1/2 tsp sugar (optional if tomatoes too acidy),Pepper to taste, Shredded Parmesan cheese, optional;
I usually just have mozarella-cheddar mix. In a large saucepan, cook beef with celery, onions until meat no longer pink; drain grease. Stir in tomatoes, zucchini, water, italian seasoning, bouillon (salt), sugar and pepper. Bring to boil, reduce heat, cover and simmer for 20-25 min or until zucchini is tender. Garnish with cheese as desired and enjoy!

Also I came up with my own version of Cheesy Butter Garlic Bisquits, just follow the recipe on the back of the box of Bisquick and then just add a bit of soften butter, some shredded mix cheese and garlic salt very carefully, because you don't want it too salty. And then also brush the bisquits with butter for a pretty golden color.
All you need are this very basic
Bisquick, milk, butter, garlic salt