A Little of This - A Little of That and Zucchini, too
Today, I thought I would post a few different types of recipes. A little of something for every one. I saw these in a magazine last night and decided which ones would work and here they are with just a few changes. Enjoy !!!! And I decided to add a few more zucchini recipes, just in case the 25 or so I posted before weren’t enough. I really love zucchini. Next time I’ll be posting recipes of things indigenous to North America. Have any ideas, please pass them on to me.
Thanks
Amah
Grilled Chicken and Black Bean Salsa
Ingredients:
1 - Box - Spanish Rice Mix
2 1/4 cups - Chicken or Vegetable Broth
4 - Chicken Breasts (boneless, skinless) (slightly flattened to even thickness)
1 - 15 oz. can - Black Beans (drained)
2 - Scallions (trimmed, chopped)
1 - Jalapeno Pepper (seeded, chopped)
2 - Cloves - Garlic (minced)
1 - 8 oz. can Pineapple Chunks (in juice)
1 - 15 oz. can - Tomatoes (diced)
1 - Tablespoon - Balsamic Vinegar
2 - teaspoons - Olive Oil
2 - Tablespoons - Butter (or substitute)
Directions:
1) Remove seasoning from rice mix.
2) Use 1 teaspoon of the seasoning and sprinkle
over both sides of chicken.
3) Make Salsa:
A) In a bowl, combined beans, scallions, garlic, and Jalapeno.
B) Dice pineapple (reserving liquid), and add to
bowl.
C) Stir 1/3 cup of diced tomatoes and 1/4 teaspoon of rice seasoning into bean mixture.
D) Add vinegar, and oil; set aside.
4) Prepare Rice:
A) Heat butter in skillet with a lid.
B) Add rice.
C) Sauté over medium heat (about 3 minutes)
D) Stir in 2 1/4 cups broth, remaining seasoning
and remaining diced tomatoes.
E) Bring to a boil.
F) Cover, reduce heat and simmer 20 minutes.
5) Heat grill or grill pan.
6) Grill chicken about 3 to 4 minutes per side;
Turning once.
7) Serve with salsa and rice.
There are a few steps to this dish but I think that the results will be the reward. As usual, you can substitute parts of this recipe. You can use portions of any firm fish, like salmon or tuna. Pork would also work well, as would a lean steak. I’m getting hungry just thinking about it.
Sweet and Sour Pork
Ingredients:
2 - Tablespoons - Olive Oil
2 - pounds - Pork Loin (cut into 1 inch pieces)
1/4 - teaspoon - Sea Salt
- teaspoon - Black Pepper
1 - Large - Onion (sliced)
1 - Large - Red Bell Pepper (cored, sliced)
6 - Mushrooms (cleaned, sliced)
1 - 15 oz. can - Tomatoes (diced)
1/4 - Cup - Brown Sugar (packed)
2 - Tablespoons - Balsamic Vinegar
2 - Tablespoons - Soy Sauce
1/2 - pounds - Whole Grain Noodles (cooked)
Directions:
1) Spray slow cooker with olive oil spray.
2) Heat olive oil in a skillet over medium/high heat.
3) Season pork with salt and pepper.
4) Add to skillet.
5) Sauté pork about 3 minutes per side (until browned)
6) Add pork to slow cooker.
7) Layer onions, pepper, and mushrooms over pork.
8) In a small bowl, combine tomatoes, brown sugar, vinegar, and soy sauce.
9) Pour mixture over pork and vegetables.
10) Cover; cook on “High” for 6 hours, or on “Low”
for 8 or more hours.
11) Serve over noodles.
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Many years ago, I prepared a recipe made with Butternut Squash and many spices and called it “Poor Womyn’s Chili”. This recipe is pretty close in ingredients, substituting Sweet Potatoes for Butternut Squash. You can use many variations of spices. You can serve over whole grain noodles instead of brown rice. It is a recipe that can be put together fast or one that you can let sit over-night in the refrigerator to marinade the spices. Either way, it is a good company or family recipe that will please most everyone.
Sweet Potato Chili
Ingredients:
3 - Large - Sweet Potatoes (peeled, cut into 1 in. pieces)
1 - Large - Onion (chopped)
1 - Large - Red Bell Pepper (cored, chopped)
4 - Cloves - Garlic (minced)
1 - 15 oz. can - Black Beans (drained, not rinsed)
1 - 15 oz. can - Tomatoes (seasoned w/peppers, diced)
2 - Tablespoons - Chili Powder
1 - Tablespoon - Unsweetened Cocoa Powder
1 - teaspoon - Cumin (ground)
1/2 - teaspoon - Sea Salt
1/4¼ - teaspoon - Cayenne Pepper
2 - cups - Chicken or Vegetable Broth
1/2 - cup - Parsley Leaves (chopped)
2 - cups - Brown Basmati Rice (cooked)
Directions:
1) Coat slow cooker with non-stick olive oil spray.
2) Layer sweet potatoes, onions, pepper, garlic, and black beans in slow cooker.
3) Combine tomatoes, chili powder, cocoa, cumin, salt, cayenne, and broth.
4) Pour mixture over vegetables.
5) Cover and cook on “High” for 6 hours, or on
“Low” for 8 or more hours.
6) Stir in Parsley, just before serving.
7) Serve over brown rice.
Even More Zucchini Recipes
I know that I posted a few Zucchini recipes recently, but I just came across more that look tasty and simple. These are sure to please almost every one sitting around the table (or at the TV tray). I really love zucchini. It is one of my favorite vegetables, and it is one of 10 or so vegetables that are indigenous to North America. I think that next time I post I will submit recipes of vegetables, melons or fruits that are indigenous to North America, and then I’ll do South America.
ENJOY !!!!!!
Baked Zucchini Casserole
Ingredients
2 - lbs. - Zucchini (shredded)
1 1/2 - cups. - Cheddar Cheese (shredded)
1 - can - Cream of Chicken Soup
2 - cups - Sour Cream
1/4 - lb - Butter (melted)
1/2 - cup - Onion (diced)
1 - tsp - Sea Salt
Directions
1) Shred zucchini and place in a colander.
2) Sprinkle with salt and toss.
3) Allow to drain for at least 15 minutes.
4) Use your hands to press as much of the liquid out as possible.
5) Mix all ingredients.
6) Place in a 9 x 13-inch baking dish and bake in a 350 degree oven for 45 minutes to one hour.
Cheesy Zucchini
Ingredients:
1 - lb. - Zucchini (small)
2 - Tbs. - Unsalted Butter (melted and cooled)
2 - Tbs. - Bread Crumbs
1/4 - Cup - Parmesan Cheese
Salt (to taste)
Pepper (to taste)
Directions:
1) Scrub the zucchini with a brush under cold running water.
2) Trim the ends.
3) Preheat oven to 425 degrees.
4) Butter a 13x9-inch baking dish.
5) Spread zucchini slices in the baking dish, overlapping slightly.
6) In a medium bowl, mix together the butter,
crumbs, cheese and salt and pepper to taste.
7) Sprinkle the crumb mixture over the zucchini.
8) Bake for 30 minutes or until crumbs are golden.
9) Serve.
Cream of Zucchini Soup
Ingredients:
4 - cups - Zucchini (thickly sliced)
1 - medium - Onion (quartered)
2 - cups - Chicken Broth
1 - tsp - Sea Salt
1/4 - tsp - Black Pepper
1/2 - tsp - Basil (dried)
1 1/2 - cups - Milk (or skim milk)
1/2 - cup - Cream (or half & half)
Directions:
1) Combine zucchini, onion, chicken broth, salt, pepper and basil in pan.
2) Cover and simmer about 20 minutes or until tender.
3) Cool slightly and pour into blender.
4) Cover and puree at high speed.
5) When ready to serve, add milk and cream and
heat.
Crock Pot Cream of Zucchini Soup
Ingredients
1 - Onion (very finely chopped)
4 - cups - Zucchini (grated, unpeeled)
2 - 16-oz. cans - Chicken Broth (or 1 - 32 oz. box)
1 - tsp - Seasoned Salt
1 - tsp. - Dill Weed (dried)
1/2 - tsp. - White Pepper
2 - Tbs. - Butter (melted)
1 - 8-oz. - container - Sour Cream
Directions:
1) In a small slow cooker sprayed with olive oil spray.
2) Combine all ingredients except sour cream.
3) Cover and cook on low for 2 hours.
4) Fold in sour cream.
5) Continue cooking for about 10 minutes or just until soup, is hot.
Easy Cheesy Zucchini
Ingredients:
1 1/2 - lbs. - Yellow Squash (summer squash)
1 1/2 - lbs. - Zucchini
1 - tsp - Seasoned Salt
1/4 - cup - Butter (melted)
1/2 - cup - Seasoned Dry Breadcrumbs
1/2 - cup - Cheddar Cheese (grated)
Directions:
1) Cut yellow squash and zucchini into small pieces.
2) Place in bottom of slow cooker sprayed with olive oil spray.
3) Sprinkle with seasoned salt and pepper.
4) Pour melted butter over squash.
5) Sprinkle with breadcrumbs and cheese.
6) Cover and cook on low for 5-6 hours.
Garlic Mint Zucchini
Ingredients:
2 - lbs. - Zucchini
Olive Oil
3 -Tbs. - Red Wine Vinegar
2 - Cloves - Garlic (finely chopped)
1/4 - cup - Mint (chopped)
Sea Salt (to taste)
Pepper (to taste)
Directions:
1)Scrub zucchini with a brush under cold running water.
2) Trim off the ends.
3) Cut zucchini into 1/4-inch slices.
4) Pour 1 inch oil into a heavy and deep skillet until a small piece of the vegetable dropped into the oil sizzles.
5) Pat zucchini slices dry with paper towels.
6) Slip about 1/4 of the zucchini into the hot oil.
7) Cook until lightly browned around the edges, about 3 minutes.
8) With a spoon, transfer the zucchini to paper towels and drain.
9) Fry the rest of the zucchini the same way.
10) Layer the zucchini in a dish, sprinkling each layer with some of the vinegar, garlic, mint and salt and pepper to taste.
11) Cover and refrigerate for at least 24 hours before serving.
Kasha with Zucchini
Ingredients:
Olive Oil Spray
1/4 cup - Onion (chopped)
2 - Zucchini (sliced into 1-inch long matchsticks)
1/2 -cup - Raw Kasha
1 - cup - Chicken Broth (or vegetable broth)
Black Pepper (to taste)
Directions:
1) Lightly coat nonstick skillet with cooking spray.
2) Add onion and zucchini and sauté over medium-high heat until almost tender, about 3 minutes.
3) Transfer to a plate.
4) Add kasha to the pan and sauté over high heat to toast for 2 to 3 minutes.
5) Lower the heat to medium.
6) Add broth, reserved vegetables and pepper.
7) Bring to a simmer, cover and cook until the liquid has been absorbed, about 15 minutes.
8) Fluff with a fork before serving.
Linguine with Zucchini
Ingredients:
6 - Zucchini
3 - Cloves - Garlic (chopped)
1/4 - cup - Olive Oil
1/4 - tsp. - Sea Salt
1/4 - tsp. - Pepper
1 - cup - Parmesan Cheese (grated)
1 - lb. - Cooked Linguine
Directions:
1) Cook linguine and keep in hot water, just add one cup of cold water to stop from cooking.
2) Pare zucchini and slice about 1/4-inch thick.
3) Cut and chop garlic, sauté in olive oil.
4) Add zucchini (just enough to cover bottom of frying pan).
5) When zucchini looks transparent, turn over.
6) When transparent again, spoon out and put into an aluminum salad bowl.
7) Continue to cook the zucchini until all finished.
8) Keep the oil from the zucchini in the aluminum bowl.
9) Once all the zucchini is done, drain the linguine (save one scoop of spaghetti water).
10) Once drained, put into the frying pan with the oil from the zucchini along with the zucchini and mix all together.
11) Once that is nice and oily, put into the aluminum bowl, season with the salt and pepper, and serve hot.
Top it with lots of Parmesan cheese.
Roasted Zucchini with Yogurt
Ingredients:
Olive Oil Spray
3 - Zucchini (cut in half lengthwise and then sliced into 1-inch pieces)
2 - Tbs. - Plain Nonfat Yogurt
1 - tsp. Fresh Thyme (minced)
1 - Clove -Garlic (minced)
Directions:
1) Preheat the oven to 450 F.
2) Lightly coat a shallow nonstick baking pan with olive oil spray.
3) Arrange zucchini pieces in a single layer and lightly coat them with cooking spray.
4) Roast until crisp-tender, about 5-6 minutes.
5) Meanwhile, combine yogurt, thyme and garlic.
6) Toss the roasted zucchini with the yogurt mixture and serve.
Zucchini with Bowties
Ingredients:
1 - lb. - Bowtie Pasta
1/4 - cup - Extra-Virgin Olive Oil
6 - Cloves - Garlic (minced)
2 - Zucchini (cut into matchsticks)
1 - cup - Parmesan Cheese (grated)
1 - cup - Fresh Basil
Sea Salt and Pepper (to taste)
1 - cup - Fresh Basil Leaves (shredded)
Directions:
1) Cook bowties according to package directions and drain.
2) Reserve a couple of ladles of the cooking water.
3) Heat a large, deep skillet over medium heat.
4) Add oil and garlic and cook for 2 minutes.
5) Add zucchini and cook for about 10 minutes.
6) Season with salt and pepper.
7) Add cooking water.
8) Drain pasta and add to zucchini.
9) Toss with cheese and turn off heat.
10) Toss for 2 minutes or until the liquid is absorbed.
11) Serve with basil on top.
Zucchini Bread
Ingredients
3 - Eggs (beaten)
2 - cups - Sugar
2 - cups - Zucchini (unpeeled, grated)
1 - cup - Canola Oil
2 - tsp. - Vanilla
3 - cups - Flour
1 - tsp. - Baking Soda
1/4 -tsp. Baking Powder
3 - tsp. - Cinnamon
3/4 - cup - Walnuts (chopped)
3/4 - cup - Raisins
Directions:
1) Mix together eggs, sugar, zucchini, oil and vanilla.
2) Sift and add dry ingredients.
3) Mix well.
4) Add nuts and raisins.
5) Grease and flour 2 small loaf baking pans.
6) Pour half of mixture into each pan.
7) Bake at 325 F. for 1hr 15 minutes.
Note: After bread is cooled, it may be wrapped and frozen; keeps up to one year. Most breads can be taken out of the freezer and a piece sliced off, then rewrapped and put back in the freezer. Just remember to wrap it tight.
Tip: Whenever you are using baking powder and/or baking soda in a recipe, you can blend them with about 2 Tablespoons water with 1 teaspoon of the powder or soda. Mix it well to moisten. When these are mixed with dry ingredients, there is often a bitter taste. You can adjust your liquid ingredients with the addition of the water. (Example: When a recipe calls for 1 teaspoon of baking powder and 1 teaspoon of baking soda, you will need 4 Tablespoons water. Four (4) Tablespoons water equals ¼ cup) After blending with the water, add these ingredients with the wet ingredients. You will notice that there is a much better taste of your recipe, but especially, with a bread or cake recipe.
