Tag Archives: zucchini

Chicken Florentine Soup

Merry New Year, Nummy!

I was thinking of making some sweeping New Year’s Resolution about posting more interesting things than soup in 2012, but then I realized I hate resolutions and I still love soup, so everyone can deal.

Seriously though – I wonder what percentage of people actually follow through with resolutions. Because I’m betting 90% of us just end up hating ourselves for not being able to cut it and the other 10% are overachievers who the rest of us hate.

Anyway, the soup: Not only is this delicious, but it’s also a good alternative when you’re looking to strap on the Italian feedbag but don’t want to pile on the calories. The tastes are the same, but because it’s mainly broth and veggies, it could be construed as mildly good for you. And it has a 2 full servings of veggies! (I made that up, but it could be true.)

Also, because this is not cream- or roux-based, all of you clichés who have resolved to eat more healthily in the new year can keep the dream for one more day.

runningwithtweezers.com

1 rotisserie chicken, meat removed and chopped
3 cloves garlic, minced
1 onion, chopped
2 tbsp oil
6 cups (or more) chicken broth
1 cup pasta sauce
2 cans stewed/diced tomatoes with juice (if stewed, chop those suckers)
8 oz baby portabella mushrooms, barely chopped
1 bag spinach, roughly chopped
1 zucchini, chopped evenly
1 package refrigerated tortellini (tri-color for the fun)
1 cup parmesan cheese + extra for garnish

Seasonings to taste:
Italian seasoning + extra basil/oregano/thyme (fresh would be the bomb)

Cavendar’s
Cayenne
Garlic powder

  1. Saute garlic and onion in oil until translucent.
  2. Add the next four ingredients and all of the herbs and simmer for 10 minutes.
  3. Bring to a boil. Add chicken, zucchini, and tortellini.
  4. Cook under zucchini and tortellini are tender. Stir in parmesan. Serve.
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Filed under Italian food, Pasta, Soups

Peg’s Veggie Soup

tasteofhome.com

Claire sent me this recipe several weeks ago, but in all of the Christmas hullabaloo, I forgot to post it. Now, as I sit at work doing very little of it, I figured I’d give this a post.

Usually when people send me recipes, I clean up the spelling errors and the stream-of-consciousness typing. But I’m not going to do that here because I love how weird this ingredient list came out. Apparently Peg was insisting Claire type this up and send it to me, and Claire was not all that committed to the undertaking. The sentence “drain a can of corn and drain” speaks for itself.

———–
2 lbs ground beef
1 large can whole peeled tomatoes
1 large can tomato sauce
chop yellow onion
chop 3 celery stalks
chop 4/5 carrots
drain a can of corn and drain
cut up 2 large potatos
chop 2 zuchinis
water til soupy
1 tbs italian seasoning
salt and pepper
1 packet dry ranch dressing
———–
  1. Brown ground beef and drain.
  2. Drain and cut up the tomatoes. (“For some reason this is different than diced tomotoes in peg’s head.”)
  3. Add tomatoes and rest of ingredients.
  4. Cook 1.5-2 hrs.
  5. Serve with Jalapeno Corn Bread.

“Always better next day.”

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Filed under Beef, Comfort food, Soups, Veggies

Summer Veggie Gratin ~ They’re baaa-aaack!

While a Poltergeist II  quote may be a random way to get back in the swing of recipe blogging, that’s just where I am in my life.

As it turns out, working can really take its toll on a girl’s ability to blog sarcastic about pop culture and cooking. And between that and a serious commitment to happy hour, I have been straight up remiss. In any case, I am now officially, as Britney might say, “back, b*tch.” Less with a vengeance and more with a  fantastic veggie dish for your summer pleasure, but that’s for you to decide.

In general, I think eggplants are bruise-colored squishbombs that are only tolerable when covered in marinara sauce and parm. The Chef proved, however, that this simply is not so. After his inaugural trip to the 12 South Farmer’s Market, he whipped up this slightly decadent and totally tasty take on a veggie gratin, and it was crusty, seasonal goodness.

The texture of the veggies in combination with the crunch of the breadcrumbs and kick of the fresh thyme makes this dish bright and – dare I say it – healthy. (I know we generally only make things that involve a vat of cream or butter, but “even a blind squirrel” as Dot would say…)

So there you have it. We’re glad to be “out amongst ya” again, Nummy! Now go forth and gratin.

americastestkitchen.com

Onion mixture
1 onion, chopped
4 garlic cloves, minced
1 tsp olive oil
dash of salt
1 tsp fresh thyme

Veggies all sliced into 1/2-inch circles
2 zucchini
2 yellow tomatoes
2 yellow squash
1 eggplant

Panko/Parm/thyme mix:
1/2 cup of Parmesan
1/2 cup Panko breadcrumbs
1 tbsp fresh thyme

  1. Preheat oven to 400.
  2. For the Onion Mixture, saute onions in olive oil in a pan. Add salt. Once softened, add garlic and thyme. Cook for 1 minute.
  3. Combine zucchini, squash and eggplant in a bowl with olive oil, salt and pepper.
  4. Place tomatoes on a plate and season with salt and pepper. (The Chef says the seasoning are the most important, so don’t skimp with the S&P.)
  5. Spread onions on the bottom of a casserole dish. Layer veggies over the onions. Top with panko mix.
  6. Bake for 40 minutes.
  7. After 40 minutes, turn the oven up to 500 and cook for 10 minutes, until golden brown.

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Filed under French food, Side dishes, Veggies

Zucchini Crudo ~ a.k.a. Zucchini Summer Salad

As many of you know, I started a new job this week, and I’m not entirely sure what I’m doing. And as it turns out, I’m not good at being clueless. At work, that is. I’m great at it on the weekends (See: the black eye I gave myself from tripping over Emily’s computer last Friday).

Photo from kissmyspatula.com

Anyway, my confusion over words and acronyms I don’t understand stops now, which is why I chose to dumb-down The Chef’s title of this post from “crudo” to “salad.” That is the speed I’m running on, people, so shift back a gear.

This salad reminds me of a simpler time when my biggest worry was what kind of wine I was going to drink alongside my Chef-prepared farm fresh MFM veggies… also known as  last week. Seems like a year.

Anywho, this salad was fresh and fantastic, and it was the perfect side to the Seared Scallops with Mango Vinaigrette. The adorable baby carrots we had with it didn’t hurt either (recipe coming soon).

Lemon thyme vinaigrette:
1 shallot, minced
3 garlic cloves, minced
2 lemons, zested and juiced
1/3 cup olive oil
1 tsp fresh thyme

  1. Combine all ingredients except oil.
  2. Slowly add oil while whisking.

Zucchini Crudo:
2 lbs zucchini, sliced as thin as possible (a mandoline or the slicer on your food processor is perfect for this)
2 tbsp crushed walnuts
shaved parmesan cheese, about 6 thin slices
salt to taste

  1. Place zucchini in a strainer and sprinkle with salt.  Let it sit for about 10 minutes.
  2. Toss zucchini with dressing and add walnuts. Top with parmesan cheese. Serve cold. With lots of white wine.

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Filed under Italian food, Marinades, Salad, Salad dressings, Sauces, Side dishes, Veggies

Sauteed Squash, Zucchini & Red Pepper

This recipe is an exercise in self control in that you really have to just not screw up good, fresh ingredients by getting too fussy with them.

These veggies are really yummy and bright (I keep hearing people on the Food Network use that word, so I’m taking it for a spin). The red pepper and basil kick the flavor up a notch, and it’s nutritious in the make-you-feel-good way, not the hippie-tree-hugging-granola way, and that’s always a plus.

1 zucchini, cut in half lengthwise and then sliced into thin half-moons
1 yellow squash, cut the same way as the zucchini
1 red bell pepper, diced small
2 garlic cloves, minced
1 tablespoon of basil, chiffonade (Don’t worry it only sounds intimidating.)
1/2 teaspoon salt
1/4 teaspoon white pepper
1 ounce olive oil

  1. Heat oil in a saute pan. Add garlic and saute until tender but not brown.
  2. Add zucchini, yellow squash, and red bell pepper. Saute until tender.
  3. Toss in basil and season with salt and pepper.

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Filed under Side dishes, Veggies

Mexican Chicken Casserole

This stuff is fresh, filling…and healthy! I got this one from Cooking Light (a staple in our house) and it is awesome. While it does require some hands-on time – it is nothing complicated. I am typically one that will pull a Sandra Lee every now and then and go with the store bought version of a certain ingredient (e.g. salsa) vs making it homemade (she calls this “Semi-Homemade”). Anyway, in this recipe, you will make homemade salsa to place in your Mexican “lasagna” – and it is SO worth it. And, if you’re like me and like your food a lil on the spicy side…I’d recommend some additional jalepenos, Cayenne pepper, or…my favorite, Louisiana hot sauce! Enjoy – Morg

The Recipe
Hands on time: 25 minutes
Total time: 1 hour and 10 mins (I think this is a lie or I’m not that good)

Salsa:
8 plum tomatoes, halved and seeded
3 garlic cloves, peeled and crushed (I use the kind out of the jar to make my life a little easier)
1 small onion, peeled and chopped
1 seeded jalepeno pepper, quartered (again, I’d use extra and…if you like lots of heat, you can skip the seeding process)
Cooking spray
1/3 cup chopped fresh cilantro
3 tablespoons fresh lime juice
1/8 teaspoon black pepper

Casserole:
1 cup chopped onion
1 cup fresh or frozen corn kernels
1 cup diced zucchini
1 cup chopped red bell pepper
3 cups shredded cooked chicken breast (I’d make this 4 cups, especially if you’re cooking for a man; Anthony’s big complaint was that there wasn’t enough “meat”)
1 tablespoon minced garlic
2 teaspoons chili powder
1 teaspoon ground cumin
1 (10 ounce) can green chili enchilada sauce
1 (4-ounce) can chopped green chiles
12 (6-inch) corn tortillas
1 cup (4 ounces) shredding Monterey Jack cheese
1 cup (4 ounces) crumbled feta cheese

  1. Preheat broiler.
  2. To prepare salsa, combine first 4 ingredients on a baking sheet coated with cooking spray. Broil 20 minutes or until charred, stirring once. Remove from oven; cool slightly. Place tomato mixture in a food processor; add cilantro, lime juice, and pepper. Process until smooth. Set aside.
  3. Preheat oven to 350 degrees (where is the degrees sign on a computer?)
  4. To prepare casserole,  heat a large non-stick skillet over medium high heat. Lightly coat pan with cooking spray. Add 1 cup onion, corn, zucchini, and bell pepperr; saute 6 minutes or until tender. Add chicken and next 5 ingredients (through green chiles); saute 2 minutes or until thoroughly heated. Remove from heat.
  5. Spread 1/2 cup of salsa over the bottom of a 13X9-inch baking dish coated with cooking spray. Arrange half of tortillas over salsa. Spoon 2 cups chicken mixture evenly over toritllas. Top with 3/4 cup salsa. Sprinkle with 1/2 cup of each cheese. Repeat layers, start with remaining tortillas and ending with remaining cheeses. Bake at 250 degrees for 25 minutes until bubbly.

Yields: 8 servings. (330 calories per serving – but who’s counting?)

Note: the longer the salsa is allowed to sit, the more the flavors will meld. Make extra and use to enhance other dishes – or just serve with some warm tortilla chips!

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Filed under Chicken, Main Course, Mexican food