Tuesday, August 30, 2011

Lots to Add!

Since my last post over a year ago, we have been busy!

We just dove into the renovation - the "new" part of the house has been removed and we are working on the addition.

We adopted another dog, Walter!

We adopted 2 miniature Mediterranean donkeys, 2 Nigerian dwarf goats, and some chickens (and roosters!).

Lots coming...

Tuesday, July 13, 2010

Zucchini Alfredo with (or without) Chicken

We were skeptical but this was reallllly good!  Adapted from allrecipes.com.

The recipe as provided was vegetarian and can easily be kept that way, but I had leftover chicken from the rotisserie earlier in the week that I added in.  My adaptations to the original added below-

Half of a 12 ounce package uncooked egg noodles
Vegetable oil for sauteeing
2 cloves garlic, minced
1 zucchini, sliced w/mandolin to matchsticks
1 summer squash, sliced w/mandolin to matchsticks
8-10 oz chopped chicken breast (optional)
1/2 cup milk
4 ounces reduced fat cream cheese
1/2 cup chopped fresh basil
salt and pepper to taste

Cook egg noodles according to package instructions.
Heat the oil in a skillet over medium heat. Stir in garlic, and cook 2 minutes. Mix in zucchini/squash, and cook 8-10 minutes, until some of the moisture has evaporated.
Pour the milk into the skillet, and stir in cream cheese until melted. 

Make sure hungry dog does not steal skillet

Mix in basil. Season with salt and pepper, serve over the cooked pasta.

More harvesting!

This garden is going nuts - it's awesome!  We are both bringing in lots of zucch/squash/cucumbers to share w/our coworkers tomorrow.  Some pics from tonight:

Chris is checking the cucumbers; melons are closer in the foreground, squash/zucch's to the left and beyond the picture.  Tomatoes (small and green still) are right beyond the cukes.  Way too packed but all seem to be producing just fine so far.

YAY first little watermelon!!

Tuesday night harvest;  4 zucchini, 3 summer squash, 2 spaghetti squash, lots of dragons tongue beans, lettuce, basil, 3 slicing cukes and 4 pickling cukes!

Crab, Squash & Tomato Quiche

I rarely make quiches but thought it would be a good way to mix up our zucchini usage and use up some crabmeat we had.  This was a pretty made up recipe just using numerous quiche recipes as guides.

1- 9" pie crust
1 large zucchini/summer squash, cut into ~1" pieces, drained as much as possible
1 tomato, cut into ~1" pieces, juice removed
1 medium onion, sliced
8 oz. crabmeat
2 eggs
1/2 cup milk
salt & pepper to taste

Saute squash and onion until tender/lightly browned.  Add tomatoes and cook for a few minutes.  Add crabmeat and stir.  Whisk eggs and milk in small bowl.  Pour veggie and crab mixture into pie shell, top with egg/milk mixture - your crust should be filled to the top!  I added some extra crab on top too :)

Bake in 350 degree oven for 45 - 65 minutes.  It took mine about an hour - I think I didn't drain the crab enough.  So make sure to do that-

Grilled Chili Chicken

For whatever reason, I rarely make recipes from the many magazines I get.  However, the "Piri-Piri Chicken" in the July 2010 issue of Bon Appetit looked right up our alley :)  I mostly stuck with the recipe except I used a combination of Sriracha chili sauce and sweet red chili sauce in lieu of Piri-Piri; and we rotisserie'ed instead of halving and grilling.  It was delicious - we will definitely make this again.

  • Glaze
    3 tablespoons butter
    3 tablespoons chopped fresh cilantro
    2 garlic cloves, minced
    2 tablespoons total of Sriracha & sweet chili sauce - depending on your heat preference.
    2 tablespoons fresh lemon juice

    1/4 cup chopped fresh cilantro
    2 tsp ginger (I keep a jar of minced ginger in the fridge)
    1 large shallot, peeled, quartered
    3 garlic cloves, peeled
    1/2 cup of chili sauce - again; sweet to hot according to your preference.  The Sriracha is hot!!
    1/4 cup extra-virgin olive oil
    1/4 cup fresh lemon juice
    1 teaspoon coarse kosher salt
    1 teaspoon freshly ground black pepper
    1 3 1/2- to 4-pound chicken

    Chicken Marinade
    Finely chop cilantro, ginger, shallot, and garlic in processor. Add piri-piri sauce, 1/4 cup oil, lemon juice, coarse salt, and pepper; process marinade to blend.
    Rub marinade into chicken and cover; chill at least 4 hours or overnight.

    Remove chicken from marinade and set it up on the rotisserie at around 350-400 deg F. Cover barbecue; grill for one hour wrapped in aluminum foil.  

    While the chicken is grilling; prepare the glaze.  Melt butter in small saucepan over medium-high heat. Add cilantro and garlic; cook until garlic begins to brown, about 2 minutes. Add chili sauce and lemon juice. Reduce heat to medium-low; simmer 2 minutes. (Glaze can be made up to 1 day ahead. Cover and chill. Rewarm before using.)

    Remove foil and cook for another 45 minutes until skin is browned and instant-read thermometer inserted into thickest part of thigh registers 165°F-

    I served this with an asian coleslaw and sauteed zucchini and onions with fresh thai basil - yum!!

Zucchini Brownies!

Another allrecipes winner.  They are so delicious and moist.  The recipe includes a frosting which I skipped because the goal for me was to make a sweet dessert more healthy.  They are really SO.GOOD.  Original recipe here.  My version below.

1/2 cup organic canola oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini (gently drained)

Preheat oven to 350 degrees F. Grease a 9x13 inch baking pan.
In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. 
Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture.
Fold in the zucchini. Spread evenly into the prepared pan.
Bake for 30-40 minutes in the preheated oven, until a knife comes out clean when inserted.

Zucchini Bread

Made a double batch to bring some into work - it was a big hit!  I went the safe route since I was doing a double batch and used the highest rated zucchini bread recipe from allrecipes :) - except I eliminated the walnuts.  I used summer squash as well.

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini (drained)

Grease two 8 x 4 inch pans. Preheat oven to 325 degrees F
Mix flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a separate large bowl. Add dry ingredients to the creamed mixture, and beat well. Stir in zucchini until well combined. Pour batter into prepared pans.

Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. *It took mine a good hour.