Insane in the membrain.

I am getting a little stir crazy. UC Davis starts on the 23rd and I leave Texas on the 17th, next Friday. All of my friends are already in school, and most are no longer in Austin. Literally all I do all day is read ahead in Biochem, read assorted books, blogs, and online news, go work out or take a walk around Town Lake, and cook or bake. Thats it. I think I have organized the house’s fridge about 6 times in the last two weeks, done 8 or 9 loads of dishes, and 4 loads of laundry. I have picked cat hair of my clothes with duct tape. I haveeeee sold my clothes to Buffalo Exchange. I have re-connected with some long lost friends. I called my Grandpa just now. I hosted my California friend and took her to her first gay bar and we danced until we were on the verge of slipping on our sweat puddles. I have been studying herbs and essential oils (rub peppermint oil on your hairline for a headache). I have taken an online defensive driving class. Its really not so bad because you just shove it to the left of your screen, mute the volume, and continue to blog/facebook/waste-away-your-life on the right side of the screen. One of the questions was:

If you are carrying passengers or explosives, what is the minimum and maximum distance you should stop from a train crossing?

Apparently for the safety of my bomb and/or my children, I need to stop 15 feet from a railroad crossing, and no more than 50 feet. Got it??

Anyyyway, for dinner I was going to make Alyssa’s Polenta Bake, but it somehow morphed into cheesy zucchini chicken tartlets.

Really quite tasty.

Recipe: Serves 1 for dinner or 3 appetizers

Crust: 1 tbsp butter, 1/3 cup rolled oats, 1 tsp sugar, 1 extra small egg

Innards: 1 small zucchini, 1 garlic bulb section, 1 small shallot, 3-4 ounces chicken, cumin, oregano, basil

Topping: Mozzarella cheese, salt, pepper

1. Preheat the oven to 350. Saute 1 finely chopped garlic bulb section and 1 small shallot on the stove in a bit of olive oil. Once they are lightly browned, add in 3-4 ounces of chopped chicken. Cover and cook for a few minutes, until the chicken is white. Remove from heat.

2. In a bowl mix together, 1/3 cup rolled oats, 1 small egg, 1 tsp brown sugar, and 1 tbsp butter. Divide this mixture into 3 greased cupcake holders. Bake at 350 for about 5 minutes.

3. Microwave a small zucchini (about 5 inches) for 5-7 minutes until it is soft and hissing. Either blend in a good blender or mash until mushy.

4. Combine the zucchini, chicken, garlic, and shallots in a bowl. Add salt, pepper, cumin, basil, and oregano (or your favorite spice combinations) and mix.

5. Pour the zucchini mixture into the three cupcake holders with the crusts. Bake for 7 minutes.

6. Remove the tartlets and top with mozzarella (or your favorite) cheese. Bake for an additional 3 minutes, or until the cheese is lightly browned. Allow them to cool for a few minutes before serving.

Benefits:

Chicken * a lean source of protein and B vitamins! Also a prime source of tryptophan, which has a calming effect.

Zucchini * this veggie is high in vitamin C, folic acid, niacin, potassium, and beta caroteen! It is also high in fiber and eerily low in calories

Garlic * packed with antioxidants that fight aging, cancer, and heart disease! Garlic can lower blood pressure and cholesterol levels and eliminate free radicals (which cause cellular damage). It is also used to treat asthma and yeast infections.

Onion * Contains quercitin, an antioxidant that halts the growth of tumors! Also, studies have linked regular onion consumption with lower cholesterol and reduced risk of colon cancer. A prime source of chromium.

Basil * Has anti-inflammatory properties and antioxidants called flavonoids. Flavonoids protect your cells from damage (and thus, in the long run, cancer).

Oregano * A tasty source of antioxidants!

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