Healthy Kinky Cooking

I tell anyone within shouting distance at meal time about how laser awesome Georgia’s culinary skills are. She is an amazing cook who can take whatever we may have in the fridge, instruct me to slice and dice to her specs, then cook it into a dish so savory Emeril would bam in his pants.

Georgia cooks with mostly natural ingredients, a bit of olive oil perhaps, but spices are her forte. I try my best to recreate some of her concoctions but can never quite get it to her level of tingling tastiness. For example when it comes to cooking something as simple as grilled cheese I am no match; the youngsters that lurk around the homestead will gleefully point out this discrepancy.

Which inspired the idea to start a series of ropey cooking posts that might include: a super healthy recipe, healthy lifestyle tip, exercises for kinky activities. All the posts will include some sort of photo incorporating rope in some way, shape, or form. Our goals in our meals are to make them the most nutritionally dense, meaning more veggies, fish, rarely meat products, and no processed or refined foods.

Starting off our first recipe is a simple stuffed zucchini using veggies from our garden.

Crammed Zucchini

First off, let me say that my list of ingredients is in no way definitive, its just what I happened to have on hand from our garden and pantry.  Generally speaking, the fresher the ingredients going into a dish in my kitchen, the more scrumptious the return.

For this particularly phallic dish, gather the following ingredients:

1 Large, thick, round, shapely and satisfying zucchini, washed and caressed gently to bring out its most fulfilling taste

1 medium tomato, ripened on the vine to a generous handful

1 small onion, peeled to reveal its distinctive aroma

4 cloves of garlic, diced

1/2 cup soy crumbles (although any flavorful meat, pulled chicken, tofu, or ground italian sausage could be used instead)

1 jalapeno, diced and spicy like me

1 egg

1 cup brown rice, cooked

1 cup mozzarella/parmesan  (optional)

1/2 cup bread crumbs

15 ft Maui Kink 6mm Blue Hawaii Hemp Rope

As a note, other things I have included in this recipe before include mushrooms, cranberries/nuts, orzo, leek, spinach, bell peppers (of any color but red being my favorite), banana peppers, and chives.

Preparation:

Preheat oven to 375˚.

Prepare per package instructions the brown rice (typically 2 cups water, 1 cup brown rice simmered for 30-40 mins), unless your using Minute Rice.

After lovingly washing and drying the zucchini, pierce its flesh with a long sharp knife, bisecting it end to end. Taking a spoon (melon ballers work well too), gently drag the edge through the seeds and meat of both zucchini halves until its shell is about 1/2″ thick throughout. Dice the pulp of the zucchini for your stuffing. Gently caress the interior meat of the zucchini with olive oil to soothe its abused interior.  Season it with salt, pepper and basil.

Dice all the vegetables,

Cook to your taste whatever meat you intend to use, whether its sauteed soy crumbles, pulled chicken breast, ground turkey or italian sausage.

Gently but thoroughly  mix all the ingredients in a large bowl, reserving 1/2 cup cheese for the top. For seasonings I used fresh basil and oregano from our garden, dried and ground between my long fingers, and gently sprinkled, sea salt, copious black pepper, sage, and Tony Cachere’s cajun seasoning. Mix well, from bottom to top, to distribute the seasonings evenly through your con-cock-tion.

Spoon into your prepared zucchini halves and place them in a oiled  broiling pan and place uncovered in the oven at 375˚ for 30 minutes.

During the 30 minutes waiting for the savory dish to cook, and this is entirely at your discretion, you have the time to include: instruct your slave clean the prep work, give the chef a good flogging, or take some time for some slow making out in the kitchen. Something to really kick in the appetite 🙂

After the 30 minutes, sprinkle with remaining cheese and bake an additional 15 minutes, a total of 45 minutes cooking time.

Your healthy, phallic and fulfilling dish is ready when the meat of the zucchini is soft on the inside and crisp around the shell, and the stuffing is golden brown. Serve by candlelight or from the belly of your slave.


Enjoy !

Jay n Georgia

2 Responses

  1. Of course this recipe looks AMAZING and I’ll probably make it tomorrow.

    But I just wanted to mention that I love reading what you two have to say about each other. It’s very sweet, and inspiring.

  2. So glad you like it…it really is a mirror of our life.

    Hope you like the recipe…we just had left-overs for lunch…and like all good dishes, it was even better the second time!

    xo
    G (and J)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s