We adapted it somewhat so Julia could help make it and so I could use up some yellow squash though.

INGREDIENTS

• One 17-ounce tube polenta
• 2 cups grated yellow crookneck squash
• One 28-ounce jar good-quality marinara sauce — you won’t use it all.
• 1 1/2 cups grated mozzarella cheese (or vegan mozz.)

DIRECTIONS

Preheat the oven to 425 degrees.

Cut the polenta into 1/2 inch thick slices.

Spread the bottom of a shallow 9 inch pie pan with a little of the marinara sauce, then arrange the polenta slices in a single layer.

Sprinkle grated squash over the polenta.

Then pour the remaining sauce evenly over them. (You won’t use all the sauce from the jar!)

Sample the cheese.

Sprinkle the surface evenly with the cheese.

Cover with foil and bake for 10 minutes, then uncover and bake for 5 to 10 minutes longer, or until the cheese is melted and bubbly. Serves 4 generously.

THE VERDICT

Julia’s comment?

“Mommy, my life is changing. I am having learning experience. I really don’t like this polenta.”

Can’t say I blame her… while the store bought tube polenta makes this quick and easier for Julia to help, I wasn’t crazy about the Marjon brand we used either. Like it better when I make the polenta myself. So this recipe will have to be played with some more.

Paul and I liked it but Julia did not care for the onions. I have to remember to leave those out for her.

INGREDIENTS

Filling:

• 1 tbs olive oil
• 1 package Boca burger Crumbles (about 12 oz)
• 1 onion, chopped
• 1 green pepper, chopped
• 1-2 cups shredded cheddar cheese
• 1 (15 oz) can of tomato sauce
• 1/2 cup ketchup
• 1/2 cup brown sugar
• 2 tbs mustard
• salt and pepper to taste

Topping:

• 2 eggs
• 1 cup milk
• 2 cups Biscuit/baking mix
• 1 tbs sesame seeds

DIRECTIONS

Prehat oven to 400 deg.

Add olive oil to skillet and sautee onions and peppers.  Add Boca crumbles and heat through.

Meanwhile in a bowl mix tomato sauce, ketchup, brown sugar, mustard, salt and pepper to taste.  Add to filling ingredients and blend.  Pour into 9×13 inch pan. Sprinkle with cheese if using.

In separate bowl, mix eggs, milk, and biscuit/baking mix.  Pour over filling.  Sprinkle with sesame seeds and bake for 25 min.

I didn’t have sesame seeds but it turned out nicely anyway.

She’s experimenting with new art supplies — tortillons, charcoal pencils, water color pencils…

I’m experimenting with new recipes and shutting down my garden before I have landscapers come in to regrade and put in mulched paths.

ZUCCHINNI BAKE

We did this recipe together for a quiche-like bake because I was trying to use up some organic zucchinni and organic yellow crookneck  squash. I think it is her first non-dessert recipe she executed with supervision. I found it at allrecipes.com and just use halfsies instead of all zucchinni.

Julia grated the squashes since she can’t use a sharp knife yet.  We skipped the onion because she insisted that it would make us cry. (She’s going through this anti-onion period.)

INGREDIENTS

• 1 cup biscuit baking mix
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon seasoning salt
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 teaspoon dried parsley
• 1/4 cup grated onion
• 4 eggs
• 1/3 cup vegetable oil
• 2 zucchini, thinly sliced (Or grated!)

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8×8 inch baking pan.
   
2. In a large bowl, combine baking mix, cheese, garlic powder, seasoning salt, oregano, salt, pepper and parsley. Stir in onion, eggs and oil; stir well. Stir in zucchini. Pour batter into prepared pan.
   
3. Bake in preheated oven for 25 to 30, until a toothpick inserted into center of the loaf comes out clean.

PHOTOS

Here’s Julia cooking standing on a stool.  I was also making 5 entrees and sides for a mom with a new baby so we were having a good time wrecking the kitchen!

This is what the batter looked like.  We liked it so much grated, I don’t think I’ll get around to trying this with sliced squashes.

Julia pouring the batter into the 8×8 glass dish.

It took a long meditative period to get the batter smoothed just so…

Fresh out of the oven after baking 30 min at 350 deg.

• 2 tbs coconut oil
• 1 onion, diced
• 4 cups sweet potato (or carrot) diced
• 1 inch fresh ginger, peeled and grated
• 4 cloves garlic, minced
• 1 tbs curry powder
• 1 bay leaf
• 1.5 cups lentils
• 4 cup water
• 2 vegetable boullion cubes
• green onion, minced for garnish

Saute the onions in the coconut oil over medium heat until they go clear.

Add everything else. Cover and simmer for about 20 minutes over medium low heat until lentils are done. Pick out the bay leaf, and serve over pita of brown rice. Sprinkl;e with green onion.

NUTRITION PER CUP

Calories: 239
Fat: 4 g
Saturated Fat: 3 g
Carbohydate: 41 g
Fiber: 14 g
Protein: 12 g