Archive for the ‘Zucchini’ Category

Vegetable Fried Rice

Wednesday, June 9th, 2010

**For best results cook your long grain rice up the day before and have it cold in the refrigerator.
**I also switched out the veggies for what I had on hand, so I used asparagus and broccoli in place of the scallions and zucchini)

2 TBS Canola Oil
1 Onion, rough chop
3 carrots, cut on a slight angle, 1/2 inch thick
1 zucchini, coarsely chopped
4 garlic cloves, finely minced
2 teaspoons grated ginger
3 green onions, chopped
3 cups of rice
3 TBS Soy Sauce
2 TBS dry white wine
1 TBS toasted sesame oil
5 TBS sesame seeds toasted for garnish

In large skillet heat oil over medium high heat, add onion, carrot, zucchini and stir fry until softened. Add garlic, ginger and green onions, stirfry until softened.

Add rice, soy sauce, wine and stir to combine and warm. Drizzle with sesame oil and toasted sesame seeds. Taste to see if more soy sauce is needed.

Posted in Carrots, Garlic, Onions, Scallions/Ramps, Snow Peas, Sugar Snap Peas, Zucchini, recipes | No Comments »

Vegetarian Couscous

Thursday, April 22nd, 2010

Can also use whole grains, such as millet, quinoa, or brown rice.  The veggies could also be switched out depending on what you have on hand.

2 Tbs. water
2 Garlic cloves, minced
1 medium Onion, diced
2 tsp. Ground Cumin
½ tsp. Turmeric
1 tsp. Paprika
1/8 tsp Red pepper Flakes
1 head of broccoli shredded in a food processor
1 15-oz. can Chick-peas, rinsed and drained
2 carrots grated
1 16-oz can Tomatoes, finely chopped, with their juice
½ cup Raisins
1 ½ cups Vegetable stock (or water, with broth powder added after it boils)
½ tsp Salt
1 cup Couscous

Heat the 2 tbsp. water in a large skillet over medium-high heat. Add the garlic and onion and sauté 2 minutes. Sprinkle in the cumin, turmeric, paprika, and red pepper flakes and cook 2 minutes more, stirring often.

Stir in the broccoli, carrots, chick-peas, tomatoes, and raisins (or really whatever is in season). Cover the pan and lower the heat to medium. Cook, stirring occasionally, until the veggies are tender, about 15 minutes. Add salt and a pinch of cinnamon to taste.

While the vegetables are cooking, prepare the couscous. Bring the vegetable stock or water to a boil and stir in the salt and the couscous. Cover, remove from heat, and let sit 5 minutes, or for up to 20 minutes. Fluff with a fork before serving.

Serve the couscous with the vegetable mixture mounded in the center.

Posted in Broccoli, Carrots, Eggplant, Garlic, Onions, Zucchini, recipes | No Comments »

Vegetable Roasting @ 450 degrees

Tuesday, April 13th, 2010

Asparagus (trimmed) 10-15 minutes  sprinkle with lemon peel

Beets (whole, unpeeled, prick with fork) 1 hour sprinkle with salt, pepper, orange peel

Broccoli 10-15 minutes sprinkle with grated cheese

Brussel sprouts (trim and half) 15-20 minutes sprinkle with salt, pepper, cheese

Butternut Squash (cubed) 40 minutes sprinkle before roasting with rosemary

Carrots (1 inch pieces) 30-40 minutes toss with pumpkin pie spice before serving

Cauliflower 20-30 minutes sprinkle with fresh parsley before serving

Eggplant (sliced) 20-25 minutes

Fennel 35-40 minutes sprinkle with fresh orange peel

Green Beans 20-30 minutes sprinkle with fresh lemon juice and dill before serving

Onions (wedged) 20-30 minutes sprinkle with brown sugar and cider vinegar, roast 5 more min

Potatoes (cubed) 45 mins, sprinkle with fresh orange peel

Sweet Peppers (1 inch strips) 30 minutes, serve with thinly sliced basil leaves

Sweet Potatoes (cubed) 30 minutes, sprinkle with rosemary

Turnips (peel and slice) 45 to 50 minutes, sprinkle with fresh mint.

Zucchini (long strips) 15-20 minutes, serve with fresh Parmesan.

Posted in Asparagus, Beets, Broccoli, Brussel Sprouts, Butternut Squash, Carrots, Cauliflower, Eggplant, Fennel, Green Beans, Green Peppers, Onions, Potatoes, Sweet Potatoes, Turnips, Zucchini, recipes | No Comments »

Kale-Squash Gratin

Friday, February 19th, 2010
  • 2 squash, peeled and sliced into 1/4 inch slices
  • 2 tbsp flour
  • 2 tbsp grated parmesan cheese
  • 1 pk fresh kale
  • 1 medium onion, sliced
  • 1⁄2 tsp salt
  • 1⁄2 tsp pepper
  • 12 oz evaporated milk
  • 1⁄2 c shredded sharp cheddar cheese

Instructions

Preheat oven to 400 degrees. Layer half of the squash in a greased 11×7 inch baking dish, overlapping sides. Sprinkle flour and Parmesan chees over squash and arrange kale and onion over top. Top with salt, pepper and remaining squash. Pour evaporated milk over top and sprinkle with Cheddar cheese. Bake 45 minutes or until cheese is hot and bubbly.

Posted in Kale, Onions, Zucchini, recipes | No Comments »

Stuffed Peppers with Orzo

Friday, January 1st, 2010
  • 1 (28-ounce) can Italian tomatoes
  • 2 zucchini, grated
  • 1/2 cup chopped fresh mint leaves
  • 1/2 cup grated Pecorino Romano, plus more for sprinkling
  • 1/4 cup extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 4 cups chicken broth
  • 1 1/2 cups orzo (rice-shaped pasta)
  • 6 sweet bell peppers (red or yellow)

Directions

Preheat the oven to 400 degrees F.

Pour the tomatoes into a large bowl and break apart using a pair of kitchen shears or your finger tips. Add the zucchini, mint, cheese, olive oil, garlic, salt, and pepper. Stir to combine.

Posted in Green Peppers, Zucchini, recipes | No Comments »

Zucchini Casserole

Sunday, December 27th, 2009

Zucchini Casserole

  • 4 cups shredded zucchini
  • 1 onion, chopped
  • 2 eggs, beaten
  • 1 (8.5 ounce) package dry corn muffin mix
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 8 ounces Cheddar
  •  
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
  • In a large bowl mix together the zucchini, onion, eggs, muffin mix, salt and pepper. Stir in 4 ounces of the cheese. Spread this mixture into a greased 2 quart casserole dish; top with remaining 4 ounces of cheese.
  • Bake in a preheated oven for 60 minutes

 

Posted in Zucchini, recipes | No Comments »