Posts Tagged ‘zucchini’
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Move over pasta salad and make room for this veggie salad. You will forget the noodles are made from zucchini when paired with mozzarella, tomatoes, and pesto.
Summer nights are coming to an end. Get ready for cooler temperatures with this hearty slow cooker minestrone soup.
While I like to use my slow cooker year round, now is the time of year when slow cookers typically are used most. Not only has school started for those of you who are students or have kids but the temperatures are starting to decline. As such, the demand for easy weeknight dinners has increased and warm soups/strews are becoming more appealing. I may no longer be a student and do not have kids, but I can still appreciate a comforting soup on a cool night (whenever those decide to get here in TN).
Red Gold was nice enough to send me some of their tomatoes to play around with in my slow cooker. I figured since we are on the verge of summer and fall why not make a soup that takes advantage of the remaining summer produce? This minestrone is almost like the kitchen sink of soups, made with cannellini beans, onion, carrot, celery, zucchini, spinach, rosemary, pesto, and a can of Red Gold’s petite diced tomatoes with garlic and olive oil. Just wait until those aromas smack you in the face upon arriving home after it cooked all day, you’ll want to dive right in there.
I also happen to have a Red Gold Apron to giveaway to one reader. To enter use the Rafflecopter at the end of this post and answer the prompt in the comments section. But wait, there’s more!
Red Gold is hosting a “Red Gold 2-a-day Crock-Pot Give-a-way” running from today September 17 through October 8 on their Facebook page. As the promotion title suggests, they will be giving away two Red Gold branded Crock-Pots every day during for three weeks. Click over to their Facebook page to enter: https://www.facebook.com/RedGold.
One year ago: Pumpkin Spice Pizzas
Have you had a chance to check out The New Southwest Cookbook by Meagan of Scarletta Bakes? If not then today is your lucky day because not only am I sharing a recipe from her new cookbook, but am also hosting a giveaway for one lucky reader to receive a copy!
To start, there’s a chapter which covers all the essentials for a southwest kitchen pantry as well as acceptable substitutions when you cannot locate a certain ingredient in a recipe, which I completely appreciated as sometimes it is difficult to find certain ingredients. Then there is a “building blocks” chapter covering all the condiments and foodstuffs seen in southwestern cooking from roasted chiles to homemade corn tortillas. Although it is not necessary to make your own tortillas, salsa, etc. from scratch, it certainly adds to the experience. I really want to try making my own tortillas once I get my hands on a tortilla press.
Browsing through the subsequent chapters, several recipes immediately struck me such as the fried sage smashed potatoes and the dulce de leche layer cake with sweet pecan “pesto”. The picture of that cake made me swoon, with pecan “pesto” dripping all over the place. But when I saw the pinto bean breakfast patty melts I knew it was time to treat myself to a hearty, spicy breakfast.
These breakfast patties were easy to throw together and I loved that they could be wrapped up before being cooked and saved for later since I typically only cook for myself. After being fried and topped with cheese, these patty melts were layered with spicy flavor – both in heat and spices. If you are a bit timid to spiciness you may want to consider removing the seeds from the jalapenos.
Want to win a copy? Use the Rafflecopter widget to enter after viewing the recipe below!
One year ago: Chewy Molasses Cookies
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 ;-).