Terre Pruitt's Blog

In the realm of health, wellness, fitness, and the like, or whatever inspires me.

  • I teach Nia, yoga and stretch! SIX group classes a week!

    Nia: Tues and Thurs at 9 am, Fri at 10:15 am

    Yoga: Tues at 10:30 am and Thurs at 6:00 pm

    Stretch: Thurs at 10:15 am

    Please see my website for details! I sub for the City of San Jose and the YMCA so check my website for dates and times!

    I am also available for private Nia / yoga / Personal Training!

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Posts Tagged ‘oven roasted’

Zucchini Slicing Made Easy

Posted by terrepruitt on June 11, 2018

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFitYou may know that I love to roast vegetables in the oven.  That is my favorite way to cook them and my favorite way to eat them.  Roasting is so easy to me.  I can wash and chop/cut then put it in the oven with a timer (that is the key, because I don’t really want to “forget about it”) and then go do something else.  I have been craving zucchini lately.  Roasted zucchini slices.  Even though I enjoy cooking, I am not great at it.  I don’t have knife skills at all.  In fact when I am using a knife I always hear my friend telling her daughter to hold the knife properly because the daughter was using her index finger on the top of the knife and that is how I cut.  It helps to keep my wrist aligned, but apparently it is not the proper way to hold and cut with a knife.  So the explanation about my knife skills – or lack there of – leads me to my zucchini slices.  I don’t always cut them all evenly.  If I take a lot of time I can do them even, but by the time I am wanting to throw the veggie in the oven I do not have a lot of time so I want to do it quick.  And quick is when they become very uneven.  When they Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFitare uneven some end up burning while the others are not cooked.  A couple of weeks ago I realized I could use my mushroom slicer.  I know, I know, this is one of those things where I am very late to the party and many of you know this and probably do it.  But I am confident not everyone has thought about it.

Sometimes I think of things to post about and I decide not to because I think everyone knows it.  But then I read a blog post or I watch one of those “life hack” videos and I realize that even though I have known that particular thing “forever” not everyone does.  It is a good idea to share and those that know can comment or just ignore it and those that don’t can learn something new, right?

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFitSo I cut the zucchini the size of the slicer and then — push, wiggle (I have to wiggle them out of the slicer) – voila!  They are all the same size.  There are a few that get cut a little thinner because it might not be perfectly in the slicer, but way less than when I slice by hand.  AND it is done so much faster.  I am sure they even have a slicer like this named a zucchini slicer or a vegetable slicer.  They have so many gadgets for so many things!

I know people have used egg slicers for mushrooms.  I am sure for other veggies too.  The reason I like this particular mushroom slicer is that is has blades and not wires.  I think I had a wire one and it broke.  So I was excited to have found this one.  I don’t even remember where I got it!

I have been enjoying a lot of zucchini slices lately.  I have been just ahead of the peak zucchini season, but now it is here so I will keep on enjoying them.

Do you like zucchini?  How do you slice ’em?

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFit

Posted in Food, Vegetables | Tagged: , , , , , , | Leave a Comment »

The Easiest Way To Cook Eggplant

Posted by terrepruitt on August 4, 2011

Often I hear people say they would like to cook eggplant but they don’t know how.  I also hear a lot of people say you have to get the water out of eggplant before you cook it.  Well, I would like to try cooking it another way because the only way I know how is to roast it, of course.  Recently I bought some eggplant specifically to cube it and sautee it to see how that would be.  But when I started thinking about how yummy it is roasted, I opted for roasting it.   I have used Japanese eggplant, which it nice because it has less seeds.  It is also nice because it is more evenly shaped so all the slices come out basically the same size so they cook at a more even rate.  I typically use the large pear-ish shaped eggplant.   The last time I bought it, the store clerk said she had always wanted to try it but didn’t know how to cook it (see, I told you people tell me that).  So I decided to share my way of cooking it.  You know I love to roast veggies.  Roasting veggies is so easy because you can put them on and work on cooking the rest of dinner.   I was so busy cooking the rest of dinner I forgot to take pictures of the roasted eggplant.  I remembered to take pictures of it as I sliced it, but I forgot to do it after it was cooked.

I slice at about 3/8 of an inch.  I put olive oil on the pan (I use a cookie sheet), then place the slices on the pan in rows, then I drizzle a little olive oil on the slices.  I sprinkle garlic powder on each slice.  Then I sprinkle salt on each slice.  The salt will help release the water.  Pretty much the same way as sweating the vegetables, but the water will evaporate in the oven.  I usually cook them for about 15 or twenty minutes at 400 degrees.  Then I flip them over.  I usually add more seasoning.  It depend on how much salt I put on before.  I might add more or not.  I put them back in the oven.  How long depends on how they look.  Often times they don’t cook evenly so some will be done where others will not.  So I take the done ones off the pan, then I set the timer for the time I guess that the next ones will be done.  When that time is up I take the done ones off the cookie sheet and put the pan back in the oven.  Depending on how they are cooking, I might flip them.  It is a process.  You have to watch them a bit.  That is why it is good to have other stuff to be cooking in the kitchen.  You also have to decide HOW cooked you like them.  You can cook them just a little until they are still really soft and doughy or you can cook them until they are crispy–almost like potato chips.  I like mine crispy.

A friend on FB said she puts cheese on the slices.  That would be excellent.  I haven’t tried that.  I am sure it is really good.

I don’t squeeze out the water before cooking and I don’t take out the seeds.  I also do not cook it for a set amount of time.  I start with 15 minutes and go from there.  It is best to decide as you go along.

I did not realize that eggplant is a fruit, a berry in fact.  I don’t think in terms of botany.  I just think in terms of eating and cooking.  The information I saw said eggplant is a fruit that is used in cooking like a vegetable.  So yeah, I think of it as a vegetable.

So that is how I cook eggplant 🙂 pretty much how I cook all my vegetables.  What about you?  Do you cook eggplant?  How?  I really would like to try it other ways, but I don’t know how to cook it aside from roasting it.  Did you know it is a fruit?  Did you know it is a berry?

Posted in "Recipes", Food | Tagged: , , , , , , , , , | 4 Comments »