http://simplyrecipes.com/recipes/zucchini_and_spinach_gratin/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+elise%2Fsimplyrecipes+%28Simply+Recipes%29&utm_content=Google+Feedfetcher
made this with pan grilled top round steak (on this blog...smeared with butter and mustard). then had it the next day with butter braised snapper on creamed corn with pepper coulis.
did i mention i love summer? all the ingredients were already here!
Showing posts with label zucchini. Show all posts
Showing posts with label zucchini. Show all posts
Thursday, August 18, 2011
Friday, August 20, 2010
Spicy Zucchini Soup
from elise's blog. reminds me of my stepmother's chilled zucchini soup, but it wasn't spicy.
If you are using extra large zucchini, scoop out and discard the seeds first. And if the skin is thick or tough, peel it and discard the peels.
Ingredients
* 4 tablespoons olive oil
* 1 onion, finely chopped
* 1/2 jalapeno chile (seeds, stems and ribs removed), chopped
* 3 chopped garlic cloves
* 2 pounds chopped zucchini (skin on), about 5-6 cups
* 1 1/2 cups chopped day-old bread
* 3 cups chicken broth (use vegetable broth for vegetarian option)
* 1 cup water
* 1/2 cup chopped fresh mint
* 1/2 cup chopped fresh cilantro (optional)
* 2 teaspoons lemon juice
* Salt
* Pepper
Method
1 Heat the olive oil in a large pot over medium-high heat. Add the onion and jalapeno chile and sauté for 4-5 minutes until the onions are translucent, but not browned. Add the garlic and zucchini and sauté for another 3-4 minutes, stirring often. Sprinkle with salt.
2 Add the bread, broth, and water, and bring to a simmer. Reduce heat and simmer gently for 20 minutes.
3 Remove from heat. Add the mint and cilantro (if using). Purée in a blender or food processor until smooth, working in batches if necessary. Or use an immersion blender.
If you are using extra large zucchini, scoop out and discard the seeds first. And if the skin is thick or tough, peel it and discard the peels.
Ingredients
* 4 tablespoons olive oil
* 1 onion, finely chopped
* 1/2 jalapeno chile (seeds, stems and ribs removed), chopped
* 3 chopped garlic cloves
* 2 pounds chopped zucchini (skin on), about 5-6 cups
* 1 1/2 cups chopped day-old bread
* 3 cups chicken broth (use vegetable broth for vegetarian option)
* 1 cup water
* 1/2 cup chopped fresh mint
* 1/2 cup chopped fresh cilantro (optional)
* 2 teaspoons lemon juice
* Salt
* Pepper
Method
1 Heat the olive oil in a large pot over medium-high heat. Add the onion and jalapeno chile and sauté for 4-5 minutes until the onions are translucent, but not browned. Add the garlic and zucchini and sauté for another 3-4 minutes, stirring often. Sprinkle with salt.
2 Add the bread, broth, and water, and bring to a simmer. Reduce heat and simmer gently for 20 minutes.
3 Remove from heat. Add the mint and cilantro (if using). Purée in a blender or food processor until smooth, working in batches if necessary. Or use an immersion blender.
Sunday, August 02, 2009
zucchini enchiladas
For enchiladas:
* 1 large white onion, cut crosswise into 1/2-inch-thick rounds
* 2 red bell peppers, quartered
* 3/4 pound medium zucchini, cut lengthwise into 1/4-inch-thick slices
* 12 (6-to 7-inch) soft corn tortillas
* 1/2 cup vegetable oil
* 6 ounces crumbled queso fresco or ricotta salata
For pumpkin-seed salsa:
* 1 tablespoon finely chopped fresh serrano chile, including seeds
* 2 garlic cloves, minced
* 1 teaspoon ground cumin
* 1 1/3 cups raw green (hulled) pumpkin seeds (pepitas)
* 1/2 cup vegetable oil
* 2 cups chopped cilantro
* 1/2 cup water
For tomato salsa:
* 2 medium tomatoes, chopped
* 1/4 cup finely chopped white onion
* 2 teaspoons finely chopped fresh serrano chile, including seeds
* 2 tablespoons fresh lime juice
* Garnish: cilantro leaves
Preparation
Start enchiladas:
Prepare a gas grill for direct-heat cooking over medium heat; see Grilling Procedure .
Preheat oven to 350°F .
Secure each onion round with a wooden pick for grilling. Oil grill rack, then grill vegetables, covered, turning occasionally, until tender (6 to 8 minutes for bell peppers and zucchini; 10 to 12 minutes for onion), transferring to a bowl.
Wrap tortillas in stacks of 6 in foil and heat in oven, about 15 minutes.
Meanwhile, make pumpkin-seed salsa:
Cook chile, garlic, cumin, and pumpkin seeds in oil in a 10-inch heavy skillet over medium-high heat, stirring, until seeds pop, 4 to 5 minutes. Transfer 3 tablespoons seeds with a slotted spoon to a bowl and reserve. Purée remaining seeds and oil with cilantro, water, and 1/2 teaspoon salt in a blender until smooth.
Make tomato salsa:
Stir together tomatoes, onion, chile, lime juice, and 1/4 teaspoon salt.
Assemble and fry enchiladas:
Cut vegetables into strips. Spread 2 teaspoons pumpkin-seed salsa on each warm tortilla and top with some of grilled vegetables, then roll up. Heat oil (1/2 cup) in a 12-inch heavy skillet over medium-high heat until it shimmers. Fry enchiladas, seam side down first, in 2 batches, turning once, until lightly browned and heated through, about 2 minutes per batch. Transfer enchiladas to plates, then drizzle with remaining pumpkin-seed salsa and sprinkle with reserved seeds and cheese. Serve with tomato salsa.
Cooks' note: Vegetables can be cooked in an oiled hot grill pan.
* 1 large white onion, cut crosswise into 1/2-inch-thick rounds
* 2 red bell peppers, quartered
* 3/4 pound medium zucchini, cut lengthwise into 1/4-inch-thick slices
* 12 (6-to 7-inch) soft corn tortillas
* 1/2 cup vegetable oil
* 6 ounces crumbled queso fresco or ricotta salata
For pumpkin-seed salsa:
* 1 tablespoon finely chopped fresh serrano chile, including seeds
* 2 garlic cloves, minced
* 1 teaspoon ground cumin
* 1 1/3 cups raw green (hulled) pumpkin seeds (pepitas)
* 1/2 cup vegetable oil
* 2 cups chopped cilantro
* 1/2 cup water
For tomato salsa:
* 2 medium tomatoes, chopped
* 1/4 cup finely chopped white onion
* 2 teaspoons finely chopped fresh serrano chile, including seeds
* 2 tablespoons fresh lime juice
* Garnish: cilantro leaves
Preparation
Start enchiladas:
Prepare a gas grill for direct-heat cooking over medium heat; see Grilling Procedure .
Preheat oven to 350°F .
Secure each onion round with a wooden pick for grilling. Oil grill rack, then grill vegetables, covered, turning occasionally, until tender (6 to 8 minutes for bell peppers and zucchini; 10 to 12 minutes for onion), transferring to a bowl.
Wrap tortillas in stacks of 6 in foil and heat in oven, about 15 minutes.
Meanwhile, make pumpkin-seed salsa:
Cook chile, garlic, cumin, and pumpkin seeds in oil in a 10-inch heavy skillet over medium-high heat, stirring, until seeds pop, 4 to 5 minutes. Transfer 3 tablespoons seeds with a slotted spoon to a bowl and reserve. Purée remaining seeds and oil with cilantro, water, and 1/2 teaspoon salt in a blender until smooth.
Make tomato salsa:
Stir together tomatoes, onion, chile, lime juice, and 1/4 teaspoon salt.
Assemble and fry enchiladas:
Cut vegetables into strips. Spread 2 teaspoons pumpkin-seed salsa on each warm tortilla and top with some of grilled vegetables, then roll up. Heat oil (1/2 cup) in a 12-inch heavy skillet over medium-high heat until it shimmers. Fry enchiladas, seam side down first, in 2 batches, turning once, until lightly browned and heated through, about 2 minutes per batch. Transfer enchiladas to plates, then drizzle with remaining pumpkin-seed salsa and sprinkle with reserved seeds and cheese. Serve with tomato salsa.
Cooks' note: Vegetables can be cooked in an oiled hot grill pan.
Thursday, July 23, 2009
zucchini egg tomato basil casserole, oh my
Zucchini Breakfast Casserole Recipe
Print Options
* Print (no photos)
* Print (with photos)
Ingredients
* 6-8 eggs
* 1 cup ricotta cheese
* 1 cup freshly grated Parmesan cheese
* 1/4 teaspoon Tabasco sauce or other hot chili sauce
* 1 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 3 cups grated zucchini (from 2-3 fresh zucchinis)
* 1 1/2 cups chopped plum tomatoes (from 4-5 fresh tomatoes),
* 1/2 cup sliced fresh basil (from about 20 leaves)*
* 4 cups cubed day-old bread (from about 4 slices)
* Olive oil
*Chiffonade basil by stacking a few leaves on top of each other, roll them up like a cigar, slice thin, starting at one end of the cigar and working your way down.
Method
1 Preheat oven to 350°F. In a large bowl beat the eggs. Add the ricotta and beat until smooth. Mix in the grated Parmesan cheese, Tabasco, salt and pepper.
2 Prepare the vegetables and bread. Once you chop the tomatoes, squeeze excess moisture out of them by pressing them in a sieve, or wrapping in paper towels and squeezing. Add the tomatoes, basil, and zucchini to the egg mixture. Moisten the bread cubes with a little water then squeeze out any excess moisture using paper towels. Mix the bread cubes into the egg mixture.
3 Coat the bottom and sides of a 9x13 baking dish generously with olive oil. Pour the egg vegetable mixture into the baking pan and even it out in the pan. Place in the middle rack of the oven. Bake for 30 minutes at 350°F. The casserole should puff up and brown lightly. If it hasn't after 30 minutes at 350, increase the heat to 425° and cook for 5-10 minutes further. Remove from oven and let cool on a rack for 10 minutes before cutting into squares to serve.
Makes 6-8 portions.
Print Options
* Print (no photos)
* Print (with photos)
Ingredients
* 6-8 eggs
* 1 cup ricotta cheese
* 1 cup freshly grated Parmesan cheese
* 1/4 teaspoon Tabasco sauce or other hot chili sauce
* 1 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 3 cups grated zucchini (from 2-3 fresh zucchinis)
* 1 1/2 cups chopped plum tomatoes (from 4-5 fresh tomatoes),
* 1/2 cup sliced fresh basil (from about 20 leaves)*
* 4 cups cubed day-old bread (from about 4 slices)
* Olive oil
*Chiffonade basil by stacking a few leaves on top of each other, roll them up like a cigar, slice thin, starting at one end of the cigar and working your way down.
Method
1 Preheat oven to 350°F. In a large bowl beat the eggs. Add the ricotta and beat until smooth. Mix in the grated Parmesan cheese, Tabasco, salt and pepper.
2 Prepare the vegetables and bread. Once you chop the tomatoes, squeeze excess moisture out of them by pressing them in a sieve, or wrapping in paper towels and squeezing. Add the tomatoes, basil, and zucchini to the egg mixture. Moisten the bread cubes with a little water then squeeze out any excess moisture using paper towels. Mix the bread cubes into the egg mixture.
3 Coat the bottom and sides of a 9x13 baking dish generously with olive oil. Pour the egg vegetable mixture into the baking pan and even it out in the pan. Place in the middle rack of the oven. Bake for 30 minutes at 350°F. The casserole should puff up and brown lightly. If it hasn't after 30 minutes at 350, increase the heat to 425° and cook for 5-10 minutes further. Remove from oven and let cool on a rack for 10 minutes before cutting into squares to serve.
Makes 6-8 portions.
Thursday, June 04, 2009
spicy korean chile chicken
Spicy Chile Chicken
from Quick & Easy Korean Cooking by Cecilia Hia-Jin Lee
Spicy Chile Chicken
Ingredients:
1 tablespoon vegetable oil
1 pound skinless, boneless chicken
, cut into about 2-inch pieces
1 yam, peeled and cut into thin strips about 2 inches long
1 small onion, cut into 1-inch cubes
1 zucchini, cut into 1-inch cubes
1/2 head cabbage, cut into 1-inch cubes (about 2 cups)
2 cloves garlic, sliced 1 green onion, cut into 2-inch lengths
3 tablespoons Korean chile paste
1 teaspoon soy sauce
1 teaspoon sugar
Makes about 4 servings
This and many other wonderful recipes may be found in Cecilia Hia-Jin Lee's
Quick & Easy Korean Cooking
There is a town in the Gyeonggi province of Korea that specializes in this dish. You can drive down the streets and see a chicken restaurant on practically every corner. All the joints are pretty much the same with huge, flat griddles on the table. Once you sit down, the waitresses will pile on all the ingredients, pour on the chile paste seasoning, and cook the dish right in front of you as you salivate in anticipation. You can re-create the fun at home with an electric frying pan or make it in a large skillet or wok.
Heat the oil in a large skillet or wok over high heat. Add the chicken, yam, onion, zucchini, cabbage, and garlic and stir-fry until the chicken is cooked through and the vegetables
begin to brown, 15 to 20 minutes. Add the green onion, chile paste, soy sauce, and sugar
and cook for a couple of minutes or so.
Serve immediately with hot rice.
Variation:
If you're using an electric frying pan on the table, you can keep the chicken hot as you eat from the frying pan. As you near the bottom of the dish, add leftover white rice to the pan with a bit of sesame oil and make fried rice to finish off the meal.
from Quick & Easy Korean Cooking by Cecilia Hia-Jin Lee
Spicy Chile Chicken
Ingredients:
1 tablespoon vegetable oil
1 pound skinless, boneless chicken
, cut into about 2-inch pieces
1 yam, peeled and cut into thin strips about 2 inches long
1 small onion, cut into 1-inch cubes
1 zucchini, cut into 1-inch cubes
1/2 head cabbage, cut into 1-inch cubes (about 2 cups)
2 cloves garlic, sliced 1 green onion, cut into 2-inch lengths
3 tablespoons Korean chile paste
1 teaspoon soy sauce
1 teaspoon sugar
Makes about 4 servings
This and many other wonderful recipes may be found in Cecilia Hia-Jin Lee's
Quick & Easy Korean Cooking
There is a town in the Gyeonggi province of Korea that specializes in this dish. You can drive down the streets and see a chicken restaurant on practically every corner. All the joints are pretty much the same with huge, flat griddles on the table. Once you sit down, the waitresses will pile on all the ingredients, pour on the chile paste seasoning, and cook the dish right in front of you as you salivate in anticipation. You can re-create the fun at home with an electric frying pan or make it in a large skillet or wok.
Heat the oil in a large skillet or wok over high heat. Add the chicken, yam, onion, zucchini, cabbage, and garlic and stir-fry until the chicken is cooked through and the vegetables
begin to brown, 15 to 20 minutes. Add the green onion, chile paste, soy sauce, and sugar
and cook for a couple of minutes or so.
Serve immediately with hot rice.
Variation:
If you're using an electric frying pan on the table, you can keep the chicken hot as you eat from the frying pan. As you near the bottom of the dish, add leftover white rice to the pan with a bit of sesame oil and make fried rice to finish off the meal.
Friday, August 08, 2008
Zucchini basil soup!
zucchini-basil soup
Gourmet | July 2008
by Shelley Wiseman
ZUCCHINI-BASIL SOUP
This smooth puréed soup manages the near—impossible feat of being velvety and creamy without any cream. Ribbons of zucchini add a final soupçon of elegance.
Active time: 30 min Start to finish: 45 min
Servings: Makes 4 to 6 servings
Ingredients
2 pounds zucchini, trimmed and cut crosswise into thirds
3/4 cup chopped onion
2 garlic cloves, chopped
1/4 cup olive oil
4 cups water, divided
1/3 cup packed basil leaves
Equipment: an adjustable-blade slicer fitted with 1/8-inch julienne attachment
Preparation
Julienne skin (only) from half of zucchini with slicer; toss with 1/2 teaspoon salt and drain in a sieve until wilted, at least 20 minutes. Coarsely chop remaining zucchini.
Cook onion and garlic in oil in a 3- to 4-quarts heavy saucepan over medium-low heat, stirring occasionally, until softened, about 5 minutes. Add chopped zucchini and 1 teaspoon salt and cook, stirring occasionally, 5 minutes. Add 3 cups water and simmer, partially covered, until tender, about 15 minutes. Purée soup with basil in 2 batches in a blender (use caution when blending hot liquids).
Bring remaining cup water to a boil in a small saucepan and blanch julienned zucchini 1 minute. Drain in a sieve set over a bowl (use liquid to thin soup if necessary).
Season soup with salt and pepper. Serve in shallow bowls with julienned zucchini mounded on top.
Gourmet | July 2008
by Shelley Wiseman
ZUCCHINI-BASIL SOUP
This smooth puréed soup manages the near—impossible feat of being velvety and creamy without any cream. Ribbons of zucchini add a final soupçon of elegance.
Active time: 30 min Start to finish: 45 min
Servings: Makes 4 to 6 servings
Ingredients
2 pounds zucchini, trimmed and cut crosswise into thirds
3/4 cup chopped onion
2 garlic cloves, chopped
1/4 cup olive oil
4 cups water, divided
1/3 cup packed basil leaves
Equipment: an adjustable-blade slicer fitted with 1/8-inch julienne attachment
Preparation
Julienne skin (only) from half of zucchini with slicer; toss with 1/2 teaspoon salt and drain in a sieve until wilted, at least 20 minutes. Coarsely chop remaining zucchini.
Cook onion and garlic in oil in a 3- to 4-quarts heavy saucepan over medium-low heat, stirring occasionally, until softened, about 5 minutes. Add chopped zucchini and 1 teaspoon salt and cook, stirring occasionally, 5 minutes. Add 3 cups water and simmer, partially covered, until tender, about 15 minutes. Purée soup with basil in 2 batches in a blender (use caution when blending hot liquids).
Bring remaining cup water to a boil in a small saucepan and blanch julienned zucchini 1 minute. Drain in a sieve set over a bowl (use liquid to thin soup if necessary).
Season soup with salt and pepper. Serve in shallow bowls with julienned zucchini mounded on top.
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