Monday, August 25, 2008
Quick Chicken and Zucchini Curry
A quick, simple, on-pot meal.
-1 can diced tomatoes
-3 zucchini, sliced
-1 can chickpeas
-1 can coconut milk
-8 chicken thighs, diced
-1 tb Thai red curry paste
-1/2 onion, thinly sliced
-4 cloves garlic, minced
-salt to taste
Sautee the onions and garlic in a bit of olive oil until beginning to color. Add the chicken and brown. Add everything else and simmer until a thick sauce has formed.
-3 zucchini, sliced
-1 can chickpeas
-1 can coconut milk
-8 chicken thighs, diced
-1 tb Thai red curry paste
-1/2 onion, thinly sliced
-4 cloves garlic, minced
-salt to taste
Sautee the onions and garlic in a bit of olive oil until beginning to color. Add the chicken and brown. Add everything else and simmer until a thick sauce has formed.
Labels: chicken, dinner recipes, homemade, zuchinni
Thursday, August 14, 2008
Roasted Chicken Thighs with Cumin Spiced Quinoa
This was a pretty hands-off meal, which is nice for a weeknight.
-8 chicken thighs
-3 carrots, diced
-4 zucchini, diced
-1 cup quinoa
-salt and pepper to taste
-2 ts cumin
-1 ts paprika
Layer diced veggies in a 9x13 pan and then nestle the chicken thighs in the veggies. Season with salt and pepper. Bake on 375 for about 4 minutes, until chicken is done and veggies are tender. While the chicken and veggies are cooking, boil the quinoa until tender, then drain. Season with salt, pepper, paprika and cumin, then stir in the cooked veggies.
Labels: carrot, chicken, dinner recipes, homemade, quinoa, zuchinni
Sunday, August 10, 2008
Zuchinni Lasagna
Labels: dinner recipes, homemade, Italian, turkey, zuchinni
Monday, July 28, 2008
Steamed Sea Bass with Sauteed Summer Squash
A quick summer meal:
Sauteed Zucchini
Simply slice the zucchini thinly and sautee over medium heat in olive oil. Season with salt and pepper.
Sauteed Zucchini
Simply slice the zucchini thinly and sautee over medium heat in olive oil. Season with salt and pepper.
Labels: dinner recipes, fish, homemade, seafood, zuchinni
Monday, July 14, 2008
Zuchinni Lasagna
Tuesday, February 05, 2008
Balsamic Mustard Salmon with Sauteed Zuchinni
This is a super easy, very quick weeknight meal, especially if you remember to thaw the fish beforehand.
Salmon
-1 and 1/2 lbs salmon filet
-3 tb balsamic vinegar
-2 tb whole grain mustard
Mix the mustard and the vinegar and pour over the salmon. Bake the salmon on 375 until just done, about 15 minutes. When the fish flakes with a fork, it's ready.
The zuchinni was simply sliced, seasoned with pepper and salt and sauteed over medium heat until browned.
-3 tb balsamic vinegar
-2 tb whole grain mustard
Mix the mustard and the vinegar and pour over the salmon. Bake the salmon on 375 until just done, about 15 minutes. When the fish flakes with a fork, it's ready.
The zuchinni was simply sliced, seasoned with pepper and salt and sauteed over medium heat until browned.
Labels: dinner recipes, fish, homemade, zuchinni
Wednesday, January 02, 2008
Spicy Noodles and Ground Turkey with Pickled Salad
For some reason, the people in Alexis' life like salads without lettuce better than those with. This is a delicious mixture of crisp, baby cucumbers, pickled asparagus and marinated artichoke hearts in a balsamic vinegarette.
We had some veggies that were gonna go bad soon and so Alexis whipped up a quick and tasty meal.
-4 carrots, peeled and cut in large chunks
-2 large zucchini halved and cut in 1/2 inch slices
-1 lb ground turkey
-2 packages shirataki noodles, boiled and drained
-2 tb soy sauce
-3 tb black bean garlic sauce
-1 tb chili garlic sauce
-1/2 onion, thinly sliced
Sautee the onion in a bit of olive oil and the soy sauce. Add the turkey and brown. Add all of the other ingredients, stir to combine, then cover and simmer until veggies are tender, stirring every once in a while.
-2 large zucchini halved and cut in 1/2 inch slices
-1 lb ground turkey
-2 packages shirataki noodles, boiled and drained
-2 tb soy sauce
-3 tb black bean garlic sauce
-1 tb chili garlic sauce
-1/2 onion, thinly sliced
Sautee the onion in a bit of olive oil and the soy sauce. Add the turkey and brown. Add all of the other ingredients, stir to combine, then cover and simmer until veggies are tender, stirring every once in a while.
Labels: carrot, dinner recipes, shirataki noodles, turkey, zuchinni
Monday, December 31, 2007
Sous-Vide Weekend
We've eaten sous-vide (French for "under vacuum") often in restaurants, but we'd never tried it ourselves. Although the technique has been around for about 30 years, it is new to the home cook. A proper sous-vide set up requires a vacuum sealer, a special thermal regulator and a crockpot. The method involves sealing a protein inside of a vacuum sealed bag, then cooking it on a super-low temperature for a very long time. Because of the vacuum sealing, the protein does not lose moisture and this, in conjunction with the long, low cooking, produce a very moist, very tender end result. Our friend's, E and E, brought the whole set up to the cabin in Tahoe and we spent the better part of the weekend experimenting. All of our experiments ended up successful.
Sous-Vide Egg
We'd had sous-vide eggs in restaurants before and were always baffled by their texture. What we learned is that because the yolk of an egg solidifies at a lower temperature than the white, when you cook an egg sous-vide you get a custard-like yolk with a barely solid, almost runny white. The white was a bit unnerving, but the yolk was delicious with a bit of salt.
Another picture of the egg (above)
Sous-Vide Boneless Leg of Lamb
This was the strangest piece of meat we have ever eaten. It was so tender you could cut it with a fork, almost too tender. I think you could market this to geriatrics with great success. Even so, the flavor was great and we thought our first experiment turned out well. The interior was medium rare. There are two things to note here as well: 1) You can not marinate with oil because the oil will go rancid during the prolonged cooking time and 2) For looks, it is necessary to quickly sear the meat after removing it from the bag, otherwise it just looks grey and unappetizing.
-1 butterflied, boneless leg of lamb
-6 cloves garlic, minced
-1 ts each, parsley, thyme and rosemary, salt and pepper
-1/4 cup dijon mustard
Mix the spices, mustard and garlic together to create a wet rub. Rub all over the lamb and seal in a vacuum sealed bag. Place in the water in the crockpot and cook on 135 for 3 hours. Remove from bag and sear before serving. Boil down the excess juices from the bag and add a tb of flour to create a gravy for the meat.
Another picture of the lamb (and simple sauteed zuchinni).
BBQ Pulled Pork Sandwiches with Roasted Root Veggies
This was out most successful of all of the experiments and we picked a good piece of meat for this method of cooking. When we took the meat out of the bag it simply fell apart with a slight tug of a fork. We used a 5 lb boneless pork shoulder, which we also seared when done both for color as well as to reduce any risk of botulism. We served the sandwiches with a mixture of roasted beets, rutabaga, turnip and fennel.
Sous-Vide Egg
We'd had sous-vide eggs in restaurants before and were always baffled by their texture. What we learned is that because the yolk of an egg solidifies at a lower temperature than the white, when you cook an egg sous-vide you get a custard-like yolk with a barely solid, almost runny white. The white was a bit unnerving, but the yolk was delicious with a bit of salt.
-1 egg
Place the egg (still in the shell) directly into the water in the crockpot. Cook on 145 for 1 hour.
Place the egg (still in the shell) directly into the water in the crockpot. Cook on 145 for 1 hour.
Another picture of the egg (above)
Sous-Vide Boneless Leg of Lamb
This was the strangest piece of meat we have ever eaten. It was so tender you could cut it with a fork, almost too tender. I think you could market this to geriatrics with great success. Even so, the flavor was great and we thought our first experiment turned out well. The interior was medium rare. There are two things to note here as well: 1) You can not marinate with oil because the oil will go rancid during the prolonged cooking time and 2) For looks, it is necessary to quickly sear the meat after removing it from the bag, otherwise it just looks grey and unappetizing.
-1 butterflied, boneless leg of lamb
-6 cloves garlic, minced
-1 ts each, parsley, thyme and rosemary, salt and pepper
-1/4 cup dijon mustard
Mix the spices, mustard and garlic together to create a wet rub. Rub all over the lamb and seal in a vacuum sealed bag. Place in the water in the crockpot and cook on 135 for 3 hours. Remove from bag and sear before serving. Boil down the excess juices from the bag and add a tb of flour to create a gravy for the meat.
Another picture of the lamb (and simple sauteed zuchinni).
BBQ Pulled Pork Sandwiches with Roasted Root Veggies
This was out most successful of all of the experiments and we picked a good piece of meat for this method of cooking. When we took the meat out of the bag it simply fell apart with a slight tug of a fork. We used a 5 lb boneless pork shoulder, which we also seared when done both for color as well as to reduce any risk of botulism. We served the sandwiches with a mixture of roasted beets, rutabaga, turnip and fennel.
-5 lb boneless pork shoulder
-1/2 cup dry BBQ rub (We used a mixture of rubs we found in the cabin kitchen, but if you were to do it at home, cayenne, pepper, brown sugar, garlic powder, salt and paprika would do.)
Rub the dry rub all over the meat, really rubbing it in. Place the meat in a vacuum sealed bag and place in the water in the crockpot. Cook at 170 for 13 hours. Remove meat from bag, reserving the excess juices. Sear and then pull the meat apart with a fork. In a saucepan, boil down the juices until reduced by about 1/3. Pour the juices back into the meat with a bit of BBQ sauce if you want it. Spoon the meat over crusty bread and eat.
-1/2 cup dry BBQ rub (We used a mixture of rubs we found in the cabin kitchen, but if you were to do it at home, cayenne, pepper, brown sugar, garlic powder, salt and paprika would do.)
Rub the dry rub all over the meat, really rubbing it in. Place the meat in a vacuum sealed bag and place in the water in the crockpot. Cook at 170 for 13 hours. Remove meat from bag, reserving the excess juices. Sear and then pull the meat apart with a fork. In a saucepan, boil down the juices until reduced by about 1/3. Pour the juices back into the meat with a bit of BBQ sauce if you want it. Spoon the meat over crusty bread and eat.
Labels: beets, dinner recipes, eggs, homemade, lamb, pork, sous-vide, zuchinni
Big Sausage Breakfast Burrito
We had some leftover zuchinni from a couple nights ago and a bunch of pork sausage, so we sauteed some onions with the sausage and zuchinni, made a scramble and placed it inside a tortilla, which we then layered with cheese and pan-fried until the tortilla was crispy and the whole this stuck together. We then spooned fresh salsa over the top.
Labels: breakfast recipe, eggs, homemade, pork, sausage, zuchinni
Tuesday, November 06, 2007
Paprika Chicken with Zuchinni, Radish and Purple Carrot Salad
We had so many great, colorful veggies they just had to be thrown into a salad together. The salad went really well with the richness of the chicken.
Paprika Chicken
-4 chicken breasts, cut in bite size pieces
-1 onion, quartered and thinly sliced
-10 cloves of garlic, thinly sliced
-1 tb hot paprika
-1/2 cup plain, Greek yogurt
-salt to taste
Sautee the onions and garlic in a bit of olive oil until soft. Add the chicken and spices and brown chicken. Cover and cook for a few minutes, until chicken is cooked through. Remove from the heat and stir in the yogurt.
Salad
-2 small zuchinni, halved and thinly sliced
-1 large watermelon radish, peeled and julienned
-3 purple carrots, peeled and cut in thin rounds
-1 tb each grainy mustard, balsamic and olive oil, mixed thoroughly
Dress the veggies in the vinaigrette and serve.
-1 onion, quartered and thinly sliced
-10 cloves of garlic, thinly sliced
-1 tb hot paprika
-1/2 cup plain, Greek yogurt
-salt to taste
Sautee the onions and garlic in a bit of olive oil until soft. Add the chicken and spices and brown chicken. Cover and cook for a few minutes, until chicken is cooked through. Remove from the heat and stir in the yogurt.
Salad
-2 small zuchinni, halved and thinly sliced
-1 large watermelon radish, peeled and julienned
-3 purple carrots, peeled and cut in thin rounds
-1 tb each grainy mustard, balsamic and olive oil, mixed thoroughly
Dress the veggies in the vinaigrette and serve.
Labels: carrot, chicken, dinner recipes, homemade, radish, salad, zuchinni
Thursday, September 27, 2007
Snacks for Dinner
Neither of us were hungry for a full dinner, but we did need something in our stomachs, so we combined a beloved snack with some leftover veggies that we had in the fridge.
Garlicky Hummus
-1 can garbonzo beans, drained
-1/2 cup olive oil
-juice of 1large lemon
-6-8 cloves garlic
-1/4 cup tahini
-salt to taste
Puree all ingredients and use as a dip, spread or condiment for almost anything.
Zucchini and Broccoli Stalk Sticks
We often use zucchini sticks for dipping but we had some thick broccoli stalks in the fridge so we peeled them on chopped them up too. They were surprisingly good--crunchy and mild in flavor.
Garlicky Hummus
-1/2 cup olive oil
-juice of 1large lemon
-6-8 cloves garlic
-1/4 cup tahini
-salt to taste
Puree all ingredients and use as a dip, spread or condiment for almost anything.
Zucchini and Broccoli Stalk Sticks
We often use zucchini sticks for dipping but we had some thick broccoli stalks in the fridge so we peeled them on chopped them up too. They were surprisingly good--crunchy and mild in flavor.
Labels: brocolli, dips, homemade, zuchinni
Wednesday, September 12, 2007
Lunch at Work
Monday, September 10, 2007
Lunch at Work
Leftover Zuchinni Lasagna
This also held up well, although because of the high water content, it takes a long time to reheat once frozen.
Labels: homemade, Italian, leftovers, turkey, zuchinni
Tuesday, September 04, 2007
Lunch at Work
Leftover Kielbasa with Mustary Onions and Roasted Zuchinni and Eggplant
The keilbasa fared well in the re-heating, but the veggies were a bit mushy.
Leftover Tomato, Cucumber and Fennel Salad
These veggies all hold up well to a day or so of refrigeration with little softening.
Labels: eggplant, homemade, leftovers, lunch recipes, salad, sausage, zuchinni
Thursday, August 30, 2007
Dinner at Home
Avocado and Cucumber Salad
We're still enjoying the bounty of summer.
-1 ripe avocado, halved and cubed
-1 lemon cucumber, peeled, quartered and thinly sliced
-1 mediterranean cucumber, peeled and thinly sliced
-1 tb mustard
-1 2 ts balsamic vinegar
-1 ts olive oil
Mix together the mustard, vinegar and oil until emulsified. Pour over the cut veggies.
Season with salt and pepper.
-1 lemon cucumber, peeled, quartered and thinly sliced
-1 mediterranean cucumber, peeled and thinly sliced
-1 tb mustard
-1 2 ts balsamic vinegar
-1 ts olive oil
Mix together the mustard, vinegar and oil until emulsified. Pour over the cut veggies.
Season with salt and pepper.
Rosemary Parmasean Roasted Eggplant and Zuchinni
Again, inspired by the farmer's market.
-2 small eggplant, diced
-2 large zuchinni, diced
-1 sprig fresh rosemary, leaves removed and minced
-1 ts garlic powder
-2 tb olive oil
-salt and pepper to taste
-1/3 cup grated parmasean
Toss the eggplant and zuchinni with all of the ingredients except the parmasean. Pour into a 9 x 13 baking dish. Cover with foil and bake on 375 for about 40 minutes, stirring occasionally. When veggies are soft and browned a bit, remove foil and sprinkle all of the parmasean over the veggies. Bake for a few more minutes.
-2 large zuchinni, diced
-1 sprig fresh rosemary, leaves removed and minced
-1 ts garlic powder
-2 tb olive oil
-salt and pepper to taste
-1/3 cup grated parmasean
Toss the eggplant and zuchinni with all of the ingredients except the parmasean. Pour into a 9 x 13 baking dish. Cover with foil and bake on 375 for about 40 minutes, stirring occasionally. When veggies are soft and browned a bit, remove foil and sprinkle all of the parmasean over the veggies. Bake for a few more minutes.
Kielbasa with Carmelized Mustard Onions
A simple and tasty weeknight entree. A bit tart, a bit sweet and very good.
-3 kielbasa, sliced
-1 large onion, quartered and thinly sliced
-3 tb grainy mustard
-2 tb apple cider vinegar
Sautee the onions over medium-low heat until carmelized. Stir the mustard and vinegar together until uniform. Pour over the onions and stir to combine. Add the kielbasa and sautee until heated through.
-1 large onion, quartered and thinly sliced
-3 tb grainy mustard
-2 tb apple cider vinegar
Sautee the onions over medium-low heat until carmelized. Stir the mustard and vinegar together until uniform. Pour over the onions and stir to combine. Add the kielbasa and sautee until heated through.
Labels: dinner recipes, eggplant, homemade, salad, sausage, zuchinni
Tuesday, August 21, 2007
Dinner at Home
Farmer's Market Salad
This salad was completely inspired by the farmer's market and was full of totally delicious veggies, tied together with interesting herbs.
-5 heirloom tomatos, sliced
-2 large yellow squash, quartered and thinly sliced
-2 large zuchinni, quartered and thinly sliced
-handful of purple basil, rough chopped
-2 ginger blossoms, thinly sliced
-4 tb balsamic vinegar
-sea salt
Toss the squash, tomatoes and zuchinni and put in a serving dish. Sprinkle the ginger blossoms and basil on top and season with balsamic and sea salt.
-2 large yellow squash, quartered and thinly sliced
-2 large zuchinni, quartered and thinly sliced
-handful of purple basil, rough chopped
-2 ginger blossoms, thinly sliced
-4 tb balsamic vinegar
-sea salt
Toss the squash, tomatoes and zuchinni and put in a serving dish. Sprinkle the ginger blossoms and basil on top and season with balsamic and sea salt.
Roasted Leg of Lamb with Balsamic Glazed Figs
Although I cooked the lamb to an internal temperature of 125, expecting the temperature to raise to 135 to 14o after cooking, giving me a medium to medium rare lamb, these temperatures ended up giving me a medium-well lamb, which was far more overcooked than we wanted. The figs complemented the lamb well, and added some needed moisture.
Lamb:
-1/4 cup balsamic
-2 tb dijon
-1 tb sea salt
-1 ts pepper
-1 leg of lamb
Mix balsamic, dijon, sea salt and pepper thoroughly. Rub into the lamb and marinate overnight. Roast on 375 until the internal temperature reached 115.
-1/4 cup balsamic
-2 tb dijon
-1 tb sea salt
-1 ts pepper
-1 leg of lamb
Mix balsamic, dijon, sea salt and pepper thoroughly. Rub into the lamb and marinate overnight. Roast on 375 until the internal temperature reached 115.
Fruit Salad
A perfect summer dessert: blueberries, peaches, nectarines, and pluots with a squeeze of fresh lemon.
Labels: dessert recipes, dinner recipes, lamb, salad, squash, tomatos, zuchinni
Thursday, August 16, 2007
Dinner at Home
Tomato-Zuchinni Salad with Baked Pesto Dover Sole
These baby veggies from the farmer's market make a delicious, fresh summer salad, dressed simply with balsamic and salt. Alexis likes to make batches of homemade pesto and freeze it, so that when we need an easy dinner, we just smother some fish with it and bake.
Pesto Dover Sole
-3 tb homemade pesto
-3 filets Dover sole
-salt and pepper to taste
Season the fish with salt and pepper. Spread the pesto on top. Bake on 400 for about 10 minutes, or until the fish flakes.
-3 tb homemade pesto
-3 filets Dover sole
-salt and pepper to taste
Season the fish with salt and pepper. Spread the pesto on top. Bake on 400 for about 10 minutes, or until the fish flakes.
Labels: dinner recipes, fish, homemade, salad, tomatos, zuchinni
Wednesday, July 18, 2007
Lunch at Work
Saturday, July 14, 2007
Dinner at Home
Balsamic Rosemary Chicken with Sauteed Zuchinni
The chicken was a tad dry, as we used white meat instead of dark, but the bite size pieces were tasty. Sauteed zuchinni is a good, no-fail veggie side dish.
Chicken:
-3 chicken breasts, sliced in 1/2 inch slices
-2 tb each balsamic and mustard
-1 tb olive oil
-salt and pepper to taste
-3 sprigs fresh rosemary, leaves only, chopped
Mix all ingredients except chicken to make a marinade. Then coat the chicken in the marinade and let marinate for at least 1/2 an hour. Then sautee over medium high until cooked through.
Zuchinni:
-4 large zuchinni, halved and sliced
-salt and pepper to taste
Simply sautee the zuchinni over medium heat in a bit of olive oil until tender and browned.
-3 chicken breasts, sliced in 1/2 inch slices
-2 tb each balsamic and mustard
-1 tb olive oil
-salt and pepper to taste
-3 sprigs fresh rosemary, leaves only, chopped
Mix all ingredients except chicken to make a marinade. Then coat the chicken in the marinade and let marinate for at least 1/2 an hour. Then sautee over medium high until cooked through.
Zuchinni:
-4 large zuchinni, halved and sliced
-salt and pepper to taste
Simply sautee the zuchinni over medium heat in a bit of olive oil until tender and browned.
Labels: chicken, dinner recipes, homemade, zuchinni
Sunday, July 08, 2007
Dinner at Home
Alexis was smart and had stashed some lasagna in the freezer so we had a heat-and-eat meal ready when we got home from our long trip.
Labels: beef, homemade, leftovers, zuchinni
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