Lovely Weekend and 2 new recipes

We had such a nice weekend, the weather was great, which we have had very little of here in the NW. As of last week, we had only had 78 minutes of summer so far (80 degrees or higher)
Dave and I cooked dinner together on friday night. A little steak and sauteed  blue cheese mushrooms (recipe follows)and some chicken kabobs It was delicious. The next day we went out to Seal Rock campground and had a crab boil with our friends.



Sunday Dave worked on hanging lights upstairs and I did research, then we went to Dave's Produce to get some Kalbi steak and we did more mushrooms and zucchini. I know that is steak twice in 3 days, but we share a little one, so it's not much.
I've been reading about low glycemic diets and I feel pretty excited about the whole thing. I haven't felt excited about a diet forever, if ever. But I have been on it almost 3 weeks and I have lost 12 lbs and I feel really good. Much less joint pain, more energy and a happier outlook.
Today I made these fritters, adapted from HERE. They are so good, you must try them, even if you are not low carbing...

Zucchini Fritters with Feta

2 cups zucchini, grated

1/2 tsp salt

1/2 cup chopped red onion, 

1 garlic clove, minced

2 eggs, beaten

1tbsp chopped fresh mint

1/2 feta, crumbled

freshly grated black pepper

salt

olive oil for frying

Put the grated zucchini in a colander, sprinkle with salt, mix and let stand for 20-30 minutes. Squeeze out any excess liquid. In a medium bowl, combine the zucchini, shallot, garlic, eggs, mint, feta and . Season with salt and pepper.

Heat the oil in a pan over a medium heat. Ladle spoonful of the batter into the pan for each fritter and cook in batches for 3-4 minutes on each side. Transfer cooked fritters on a paper towel to drain excess oil from them. 

I sprinkled them with chopped green onions and served them with fried tofu.

Blue Cheese Mushrooms

1lb mushrooms, crimini or button, sliced

1 tsp fresh rosemary, minced

1 tsp fresh thyme leaves

Olive oil

salt and pepper

1/3 cup crumbled blue cheese

Saute sliced mushrooms in olive oil until they start to brown. Add thyme and rosemary, cook a couple more minutes, then sprinkle blue cheese over them. When melty, they are ready to eat.


The pictures above were not taken by me, I am a lazy photographer. I put a link to them. My mushrooms don't have that much liquid, but other than that similar.