Squash Boats With Greens

squash boats | domesticated academic

You’ll love these because they’re low carb, simple to put together, and you can use a variety of ingredients to mix things up based on what you have on hand at the time. I was home alone after a really busy week of work, house sitting for one friend, and house-cat-dog sitting for another friend. The dog is old and did NOT want to be at my house. In fact, she let me know this at 2 a.m. the first night so I drove her back to her house and spent the next four days driving back/forth 3x a day to make sure everyone was happy. I had intended to lay low on a Friday night but a friend came over for an impromptu cookout that was lovely. It did mean that I was driving to walk the dog at midnight and I’m just going to say it: I was worn out on Saturday.

squash boats | domesticated academic

I stayed in and picked up some fresh rainbow chard to go with the summer squash that had been in my CSA bag a few days earlier. I had a leftover hamburger from the cookout on Friday that I broke into small pieces and used as the protein but to lighten them, I’d recommend turkey or chicken or leaving the meat out all together for a true vegetarian dish. These were very filling, I had one and a fresh sliced tomato and called it dinner.

I chose to grill the squash for about 5 minutes first to get some nice color on the ‘boat’ side but you don’t have too.

You’ll need:

20 min. if everything is prepped and ready

  • 2 medium sized summer squash or zucchini, cut lengthwise
  • salt/pepper
  • olive oil
  • 1/2 cup ground turkey or diced chicken, cooked
  • 1/2 cup cooked greens (I cooked down some rainbow chard w/ onion & garlic)
  • 1/4 cup shredded cheese of choice
  1. Pre-heat your grill on medium high heat.
  2. Cut squash lengthwise and use a spoon to dig out the guts. leave a rim around the edge of each squash so the filling will stay in.
  3. Drizzle with olive oil and salt and pepper.
  4. Grill 2-3 minutes with the rim side down, you’ll get a nice color and the squash will begin to soften.
  5. Flip once and leave for about 2 minutes.
  6. Remove from grill.
  7. Combine the meat, greens, and cheese.
  8. Mix lightly.
  9. Use a spoon or your hands and stuff each squash boat and pack it lightly.
  10. Sprinkle with more cheese if desired.
  11. Place boats back on the grill with the skin side down to brown and soften the bottom of the squash.
  12. Grill for approximately 5 more minutes or until cheese is melted and everything is warm.
  13. Remove and serve immediately.

Summer in an Instagram

It was a great summer. It didn’t start out that way but it rebounded nicely. A mix of work, writing, and learning once again how to make myself a priority were all part of the humid, wet summer we had.

I journaled my summer using photos and many of them did make it to Instagram, it looked like a giant dump when I synced my dropbox camera upload file more than anything ūüėČ

It was a great summer. It didn’t start out that way but it rebounded nicely. A mix of work, writing, and learning once again how to make myself a priority were all part of the humid, wet summer we had.

Enjoy the photos! As Labor Day beckons the unofficial ‘end of summer,’ the days are getting shorter and Fall will soon usher in the cool nights, which I’m really looking forward too!

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I traveled for work and for pleasure. Atlanta was a city I’d not spent too much time in so I was happy to travel there.

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I baked when it was cool enough. Sadly, this is one of the only times I did bake! They were adorable little loaves of Zucchini Bread for gifts!

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I took time to smell the roses. Literally.

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I took a fine trip to FL to see friends.

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I took a lot of walks. To get the cobwebs out and to contribute to losing a few more lbs.

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I practiced a lot of yoga. A LOT of yoga……I was home and the dogs were kind enough to ‘help’ me with my sun salutations. And by help, I mean–wait until I got close enough to them so they thought it was time to get some attention. They’re not big yoga fans.

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summer in an instagram | domesticated academic

summer in an instagram | domesticated academic

summer in an instagram | domesticated academic

I found more beautiful things to take photos of. I love taking pics. It’s one of my favorite things to do.

summer in an instagram | domesticated academic

Molly missed me and I miss her. She’s still my dog when I go home. We hang.

summer in an instagram | domesticated academic

summer in an instagram | domesticated academic

Evidence of said love from dog and human.

summer in an instagram | domesticated academic

I also did some projects. A second hand patio set was made new again for less than $50Chevron Cork Board | Domesticated Academic

I also repurposed some cork boards that were headed to the dumpster for less than $25 for my office.

summer in an instagram | domesticated academic

Finally, the round out my big summer, I donated my hair. Eight inches to Pantene Beautiful Lengths in honor of my late grand mother, my Mema, who battled twice. While she lost the fight, she lived her life with grace, a smile, and made the best chicken soup when I was sick. I miss her every day and she taught me so much about living my life with dignity and integrity. Eight inches of hair was the least I could do! Its my second donation and as long as it doesn’t get TOO gray, I’ll keep on donating!

I hope your summer was as peaceful, wonderful, and amazing as mine!

 

Grilled Peaches

grilled peaches |domesticated academic

You’ll love these peaches because they only take ONE ingredient and can add that “wow” factor to any summer cook out. The hardest part will be trying to make sure the ice cream remains frozen until dessert in this heat! The second hardest part was photographing this…ice cream melts. It also seems to melt even faster when you’re trying to set up a shot! I gave up and grabbed what I could. You can send me hate mail if these aren’t ‘food gawker worthy’ b/c I’m over it…I wanted to eat them more…..

grilled peaches |domesticated academic

I wish this recipe were more difficult. Really. Even the most novice chef can whip up these delicious, naturally sweet jewels of summer and get rave reviews. The grill brings out the natural sugar in the peaches and a drizzle of honey can balance you out if they’re still not sweet enough for you. A scoop of vanilla ice cream and you’ll be the star of your own show!

You’ll need:

15 minutes

  • 4 peaches
  • Optional: honey, ice cream, mint, almost anything
  1. Heat the grill to medium high heat.
  2. Slice peaches and remove pit. Peaches can be halved or sliced into quarters, use your best judgment.
  3. Place peaches flesh side down on the grill. If you’ve quartered them, you’ll have to flip them once.
  4. For halves, grill for 3-5 minutes until peaches get soft(er) and get nice grill marks.
  5. For quarters, grill 2-3 minutes on each side and turn once.
  6. Remove from grill.
  7. Serve warm with ice cream or a simple drizzle of honey.
  8. They really are divine.

Grilled Bananas | Domesticated Academic

Grilled Bananas

Healthy Flatbread Pizza | Domesticated Academic

 

Healthier Flatbread Pizza

 

 

Queso Fresco Stuffed Peppers

Queso Stuffed Peppers | Domesticated Academic

You’ll love these because they’re simply fresh, melt in your mouth good with minimal prep and the cheese will be the most heavenly thing on your plate! I landed some beautiful, long, green peppers in my CSA share this week. And, as luck would have it, I had a half a block of queso fresco in the fridge from making homemade queso dip (which I ate before I could photograph…fail).

Queso Stuffed Peppers | Domesticated Academic

Upon containing my excitement for liquid cheese, I thought that these peppers would be great on the grill for supper. These make great appetizers, side dishes, or if you were to add some rice or protein, these could easily be the main course. You can leave out the jalape√Īo¬†if you’re sensitive to the heat factor. These are pretty versatile, so don’t be afraid to mess with the recipe until it’s just the way you and your people like it! Incidentally, this is also gluten free and vegetarian–luck is on my side!

Queso Stuffed Peppers | Domesticated Academic

You’ll need:

15 min. prep + cook time

  • 2 good sized peppers of choice
  • 1 cup crumbled queso fresco cheese
  • 1/4 cup onion, finely chopped
  • 1 teaspoon garlic, minced
  • olive oil
  • 1/4 jalape√Īo, seeded & finely chopped
  • 5 Tablespoons cilantro, chopped
  • salt & pepper
  • tin foil
  1. Cut tops of peppers off and seed the peppers.
  2. Saut√©¬†the onions, garlic, and jalape√Īo in olive oil on medium until onion is soft, about 5 minutes.
  3. Place chopped cilantro in a bowl with crumbled queso cheese.
  4. When veggies are soft, add them to the bowl with the cheese and herbs.
  5. Mix thoroughly. Taste and add salt and pepper as you like.
  6. Take small handfuls of the mixture and stuff the cleaned and seeded peppers.
  7. Wrap each pepper in a tin foil pouch.
  8. Place on heated grill and cook on medium heat, turning every few minutes.
  9. Grill until pepper is soft, about 10 minutes.
  10. Remove from tin foil carefully.
  11. Serve hot!