Posts Tagged ‘zucchini’
This week I took time off from bench work in the lab to start writing my dissertation, which is also why I have been commenting and tweeting less this week. I have two chapters nearly finished already because they are also two papers I am going to publish soon, but the intro required some serious attention so that’s what I am giving it. Of course that doesn’t stop me from enjoying a good meal during breaks especially when it is something quick and easy like this chicken. Feast your eyes upon this while I go write more jargon about Candida albicans drug resistance.
It’s amazing how much time goes by during the work day when you are starring at your computer screen, moving figures and text boxes around one pixel at a time in attempts to get everything fitted and sized nicely. This is how poster presentations are done in my world, in preparation for the upcoming research conference my lab is attending. And it’s a royal pain in my bottom. The scariest part is that even after making it pretty, my PI can undo everything by telling me to add one simple sentence, and thus offsetting everything. The horror! I feel like a magician by the end of it all because I will have more than once uttered the phrase, “There’s no way it is going to work”, and yet there it is in front of me. But for now I await the edits of destruction.
While I pull out my hair and eat plentiful amounts of dark chocolate covered mini pretzels (the most recent Trader Joe’s lab-obsession), I want you to sit back and enjoy a good healthy meal. How about some zucchini stuffed with Italian turkey sausage? I cannot be alone in still experiencing 98 degree weather despite the name of the month stated on the calendar, which means some of you probably still have some zucchini around from your garden (of which I am jealous). If not, it’s a good thing they invented a thing called the grocery store .
About two months ago I bought one of those starter kits at Target, found in the dollar spot. And after much patience I finally used it for the first time in this recipe. It needs to grow faster because I want to use it all the time! Thankfully my parents have a bunch in their garden so I can avoid hacking mine down to much. It’s still just a little thing.
Thanks in part to my homegrown basil, this zucchini ribbon pasta is a great summer dish. It is light, fresh and full of vegetables. I even used tomatoes from my parents garden. I am really going to miss having access to a garden once my time in Knoxville comes to an end.
Frequent flyer miles irritate me. I have been flying all over the place this year on Delta, including to Europe, and I still have not stocked up enough to be bumped up to whatever the next level is from the bottom. I sometimes think that frequent flyer mile programs are only meant for business folks who travel for their jobs. Which seems unfair since their job is paying for all of it anyway. And speaking of frequent flyer miles, assuming it wouldn’t be as much of a pain to stock up on how about frequent driver miles? My time in the car has greatly increased as of late and I feel like there should be some compensation for it. I’d take even a free CD of my choice to keep me entertained and awake. Music provides safety.
But I digress. Let’s talk about soup. Yes soup in the middle of this hot, gross summer. For some reason when you call it “chowder” it becomes summer appropriate and sounds more appealing. This corn chowder uses corn freshly cut from the cob and there’s even a mix of zucchini and orzo to top it off. This was one batch of leftovers I didn’t mind eating for a few days in a row.
Despite waking up at 5:30am every day this past weekend to play with yeast (not the baking kind), I had a pretty nice weekend. It’s amazing how much I accomplished in the little amount of free time that I had, and how relaxed I felt by Sunday night. Even got in a lovely phone chat with my friend Amber back in Columbus. It’s the little things that keep me going . Especially since as I write this, it is 10pm and I am doing that graduate student research thing at lab.
This recipe serves one person and it’s quick and easy to prepare. Perfect match for my mission to not produce any leftovers before I head out of town, in combination with my sparse time. It was also my first time ever using fresh ginger, and smells amazing! I never want to use dried ground ginger again. Which brings me to a question, how do you store ginger root? Is it supposed to be refrigerated or left out on the counter?
After admiring many recipes on myassigned blog for the Secret Recipe Club this month, Bewitching Kitchen, I chose this recipe because it uses Meyer lemons since I had yet to try them for myself. However, that task remains to be completed. I am not convinced they exist since they are impossible to find where I live. I’ve been told that they are typically only available in the January/February months, but that did not stop me in my unsuccessful hunt of every grocery store in Memphis. Therefore, this dish was made with just regular lemons. One day, Meyer lemon, you will be mine.
But as luck would have it, this dish was quite wonderful with just a common lemon. I am not sure what it would’ve tasted like otherwise, but the lemon flavor along with the zucchini and ricotta were perfect together. And as Sally suggested, I was not shy with my addition of freshly ground pepper. In case you didn’t know lemon and pepper get along great.
Please take a moment to check out Wilde in the Kitchen’s Bake Sale benefitting Relay for Life. And bid on my “Big, Fat, Chewy Multichip Cookies” or any of the other delicious treats up for grabs!
I enjoy both traditional and nontraditional pizzas. But with how frequently I have pizza for dinner it’s refreshing to have some very different options out there.
So now it is time for a very nontraditional pizza. There is no tomato sauce or even pesto, instead the sauce is sweet Asian chili sauce. To continue with the lack of tradition, it’s topped with zucchini, peanuts and cilantro. The only things not out of the ordinary are the chicken, mozzarella and basil. But do not fear the unexpected because your taste buds will love this – that is if you are into nontraditional pizzas and Asian flavors.
In other news, I am off to a wedding in northern NJ on Friday followed by a day trip to NYC and then snuggles with my nephew Luke in Boston! Consider this your warning for baby pictures appearing next week.
After accidentally buying a zucchini instead of a cucumber while shopping for chicken gyro ingredients and already having another, I ended up with too much zucchini. What is one to do with all of this zucchini? When all else fails just turn that healthy little vegetable into a baked good, right?
From the original recipe I found on Smitten Kitchen, I substituted half the oil for applesauce and just used walnuts for the add-in. The result was a super moist bread with a little crunch from the nuts. What a perfect use of extra zucchini. I even slathered on some whipped honey a friend gave me. Might have put a little too much on there, but so good!
1/2 cup canola oil
1/2 cup applesauce
1-3/4 cups sugar
2 cups grated zucchini
2 tsp vanilla extract
3 cups flour
3 tsp cinnamon
1/8 tsp nutmeg
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1/2 cup chopped walnuts or pecans (optional)
1 cup dried cranberries, raisins or chocolate chips or a combination thereof (optional)
- Preheat oven to 350 degrees.
- Grease and flour two 8×4 inch loaf pans, liberally. (Alternately, line 24 muffin cups with paper liners.)
- In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, then zucchini and vanilla.
- Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as nuts, chocolate chips and/or dried fruit, if using.
- Stir this into the egg mixture. Divide the batter into prepared pans.
- Bake loaves for 50-60 minutes, or until a tester inserted into the center comes out clean. Muffins will bake far more quickly, approximately 18-22 minutes.
Source: Adapted from Smitten Kitchen
Last summer a couple friends and I went up to Ann Arbor, MI (Muck Fichigan!) to visit another friend attending Dental school, for her birthday. The morning before we all departed she took us to this place called Afternoon Delight for Breakfast. One of my most favoritest things to get for Breakfast is eggs benedict, and they had three different kinds to choose from. I went with the veggie-style and instantly fell in love. But I had almost forgotten about this wonderful experience until I saw on my food calendar, that not only is today doughnut day, but also egg day!
Unfortunately I could not exactly remember which vegetables were used, and their menu just says “assorted”… so I called them up and asked! I’m not shy when it comes to making phone calls to ask a (sometimes silly) question. Growing up I tended to be the only one making the phone call to order pizza – apparently others thought the pizza man was scary? Anyway, ingredient list in hand I knew what I would be having for Breakfast today, for National Egg Day!
My Bearnaise sauce didn’t come out to the perfect consistency, mostly because I overheated the eggs yolks and neglected to whisk them for a moment. Seriously, you need to constantly whisk! Next time I might try the blender method. But the flavor was spot on, so I really couldn’t complain. It’s a weekday after all, I can give myself a little slack for cooking in the early morning!
1 Tbsp olive oil
1/4 cup chopped broccoli
1/4 cup chopped calliflower
1/4 cup chopped zucchini
Salt and pepper
1/4 cup reduced fat cream cheese
2 whole wheat English muffins, toasted
1 recipe Bearnaise Sauce (below)
- In a large skillet, heat oil over medium. Cook and stir the broccoli, calliflower, and zucchini for 5 minutes. Add salt and pepper to taste; cook and stir about 2 minutes longer or until the vegetables are cooked to desired doneness. Set aside.
- Heat a sauce pan with 2 inches of water to a simmer. Crack 1 egg at a time into a separate small bowl or cup. Stir the simmering water with a spoon and
gently pour the egg into the swirling water. Repeat with the second egg (I poached two at a time).
- Cook the eggs for 2-1/2 minutes, until the whites are cooked through. Remove with a slotted spoon and let drain for a minute on a paper towel-lined plate.
- Spread 1 Tbsp of cream cheese onto each slice of toasted English muffin; top with veggies, egg, and Bearnaise Sauce. Serve seasoned with salt and pepper.
1/4 cup white wine vinegar
1/4 cup dry white wine
1 Tbsp minced shallot
1/2 tsp dried tarragon
1/4 tsp salt
1/8 tsp ground black pepper
3 egg yolks
1/2 cup hot melted butter
- Combine the vinegar, wine, shallots, tarragon, salt, and pepper in a small saucepan. Boil over medium-high heat until the liquid is reduced to about 2 tablespoons. Strain vinegar reduction into a large bowl; set aside.
- Bring several inches of water to a boil in a saucepan over high heat, then reduce heat to low or medium-low to maintain the water at a bare simmer. Whisk the egg yolks into the vinegar reduction, then place the bowl over the simmering water. Whisk constantly until the yolks have thickened and turned a pale lemon yellow color. The mixture will form ribbons when the whisk is lifted from the bowl. Once the yolk has reached this point, remove the bowl from the simmering water.
- Slowly pour the hot butter into the egg yolk mixture while continuing to whisk vigorously. Do not stop whisking until all of the butter is fully incorporated or the sauce will separate. Once finished, the mixture will have become a thick and creamy sauce. Serve immediately.
Quick update from tornado land: On the way downtown last night for dinner, I noticed two cloud formations that, although not spinning, were certainly the right shape to be one. I told Brent I thought it may be the remnants of a tornado, but then we both thought that at tornado at its end simply disappears. However apparently before crossing the Mississippi, it was infact a tornado in West Memphis, AK which is right across the river. Yikes. On to happier thoughts…
Burgers and fries are the perfect pair. But sometimes I need a little more vegetable in my life which a potato cannot provide (sorry potato, I still love you). When I saw the words ‘zucchini fries’ I knew that was the solution. Especially if they are coated in Parmesan cheese and Panko bread crumbs, then baked instead of fried. Because no matter how much we try to deny it, just because the fried thing you are eating is a vegetable, does not make it a healthy snack.
To go along with the goat-cheese stuffed tomato basil chicken burgers, which were drizzled with balsamic vinegar, I whipped up a balsamic aioli to dip the zucchini in. Pure yum!
1/3 cup reduced fat mayonnaise
1 Tbsp balsamic vinegar
1/2 tsp salt
1 clove minced garlic
- In a small bowl combine the aioli ingredients. Refrigerate until ready to use.
2 medium zucchinis
1/2 cup Italian-seasoned Panko bread crumbs
1/4 cup crumbly Parmesan cheese (crumbly, not shreds)
- Preheat oven to 425. Line a baking sheet with aluminum foil and spray with non-stick cooking spray. Set aside.
- Combine bread crumbs and Parmesan cheese in a large plastic bag. Set aside.
- Whisk 2 eggs together in a large bowl and set aside.
- Trim zucchini. Cut crosswise in half, then cut each piece into 1/4-inch matchlike sticks; blot with a paper towel.
- Add zucchini to the bowl with eggs; toss to coat. Use tongs to place 1/4 of the zucchini in shaker bag; close bag and shake to evenly coat. Spread onto prepared baking sheet. Repeat with remaining zucchini.
- Bake for 10-12 minutes, flip the fries, and bake for another 10-12 minutes or until the zucchini is not soggy and the coating is crisp and golden brown. Serve immediately.