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Wet or Dry Cappuccino?

Today I learned that the difference between a wet and dry cappuccino has to do with the ratio of steamed verse foam or frothed milk. Essentially a cappuccino is 1/3 steamed milk, 1/3 foamed milk, and 1/3 espresso. The difference isn't exact in any way, however a wet cappuccino has more steamed milk than frothed milk, whereas a dry cap has less steamed milk.

So thats what I learned today about Coffee.

#coffee #coffee tip #cappuccino

coffee-tumbler

moms-kitchen

Everything is closed this Tuesday, but we have power and a few things to make this stuffed zucchini. Easy and healthy, if you like the saltiness of sausage and the crunch of walnuts, this is a recipe you should keep! I would get organic zucchini for this one. You’ll eat the skin, and you definitely don’t want to eat the pesticides with it.

Stuffed Zucchini = $9.96 for 4 portions

2 large zucchini = $1.99

2-3 mild Italian sausages, casing off, broken into small pieces = $4.99

1/2 cup of walnuts, chopped = $0.99

1 small onion, chopped = $0.67

3 cloves of garlic, minced = $0.10

1 cup of mushrooms, diced = $0.65

1/2 a cup of Parmesan cheese = $0.35

1 egg = $0.22

Sour cream to garnish (optional)

Salt and pepper to taste

Pre-heat the oven to 375° F.

1- Cut the zucchinis in half lengthwise and scoop out the seeds. Leave some flesh to hold the thing together. Season each half with a little salt and pepper.

2- In a large skillet over medium-high heat, brown the sausage, breaking it up into bits as you go. Transfer to a bowl, leaving some of the grease in the skillet. Add the onions and mushroom to the pan with a good pinch of salt, and cook until soft and any moisture they released has evaporated. Stir in the garlic, and cook for about thirty seconds until fragrant.

3- Combine the walnuts, cooked sausage, onions, and mushrooms in a large bowl. Beat the egg and stir it in with 1/4 cup of the Parmesan cheese.

4- Fill each zucchini, packing them up until each has a mound of filling. Rub a little olive oil in a glass dish large enough to hold the 4 halves of zucchini. You can also use a cookie sheet or baking pan. Cover with foil and bake for 30 minutes. Uncover, sprinkle the remaining cheese over the zucchini, and bake for another 10-15 minutes until the filling is bubbling and the cheese is crispy.

Garnish with parsley and sour cream. Enjoy!

Nutritional Information per Individual (1 half of stuffed zucchini)

Calories = 280

Carbs = 15g

Fat = 18g

Protein = 18g

Fiber = 4g