Side Dishes

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ZUCCHINI HUMMUS: Another Use For Zucchini!!!

It all started with a giant zucchini I found in my garden. One of the highlights of my summer days is to check what’s ready to be picked. Somehow I neglected to notice this huge zucchini skulking at the base of the plant. As a woman who hates waste, I put on my thinking cap to come up with something to do with this monster – preferably something that can be frozen – I AM self-proclaimed Queen Of Freeze, after all. Since I had just made hummus, it occurred to me I could make a zucchini based hummus. Success!

My Zucchini Hummus can be used as a dip or spread. (It makes a delicious sandwich in pita bread with Muenster cheese, tomatoes, cucumber, and arugula.) Best of all, it freezes well!

NOTE: If you’re using this as a spread (which is thicker), decrease the amount of zucchini to about 840g (1/4 lb).

Zucchini Hummus:

  • 939g (2 lbs) zucchini, shredded
  • 150g (5 oz) onion, chopped
  • 1.5 T garlic, minced
  • 45g (1/2 cup) olive oil
  • 28g (2 T) tomato paste
  • 2 tsp table salt
  • 1 tsp dried Korean style red pepper (Gochugaru)
  • 1 tsp smoked paprika
  • 1.5 tsp paprika
  • 1/4 tsp turmeric
  • 1/2 tsp coriander
  • 1/2 tsp cumin
  • 28g (2 T) tahini
  • 252g (1 cup) hummus ( either homemade – my recipe or purchased)
  • 1 bay leaf

Preheat oven to 400°F (204°C)

First thing to do is extract as much water from the zucchini as you can. Place a handful of shredded zucchini into the center of a tea towel. The amount of a handful is determined by the size of your hand. Don’t use more thinking you’ll get it done faster – it’s hard work for your hand. Wrap the towel around the zucchini ball, twist, and squeeze. Discard liquid. Repeat until all shredded zucchini is squeezed.

Place squeezed zucchini in a Dutch oven.

Into the Dutch oven add the onion, garlic olive oil, tomato paste, table salt, ground Korean style red pepper spice, smoked paprika, regular paprika, turmeric, coriander, cumin, tahini, and hummus.

Saute 5-7 minutes on stove top over medium-high heat.

Add in bay leaf and bury it. You don’t want to stir mixture with the bay leaf in it – some bay leafs are brittle and you don’t want shards of bay leaf in your mixture. Make sure you note where you put it – you’ll need to remove it later. Cover pot and bake in preheated 400°F (204°C) for 30 minutes.

After 30 minutes, move bay leaf out of the way and stir zucchini mixture. Bury bay leaf again, cover pot, and continue to bake at 400°F (104°C) for another 45 minutes.

After 45 minutes, remove and discard bay leaf.

Add in soy sauce.

Cool mixture about 20 minutes, then mix in a blender, food processor, or use an immersion blender (my preference). Adjust seasoning, if needed.

Excellent as a dip or filling in pita bread.

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COLESLAW DRESSING: Easy Peasy!!!

If you have a food processor, coleslaw is a snap to make. Just put in the shredder disk and in a couple of minutes you have shredded cabbage, carrots and onion. Of course, you can shred the ingredients by hand, if you don’t. Now all you need is the dressing.

Luckily, my Coleslaw Dressing is just as fast. Basically, just combine all the ingredients and whisk.

Coleslaw Dressing – makes about 1/2 cup (enough for 4 cups of coleslaw)

  • 75g (1/3 cup) mayonnaise
  • 6g (1/2 T) apple cider vinegar
  • 3/4 tsp Dijon mustard
  • 1/3 tsp celery seeds
  • 1/4 tsp sea salt
  • 1/8 tsp black ground pepper
  • 12g (1/2 T) maple syrup

Place all ingredients in a large bowl and whisk to blend. Chill.

About an hour or so before serving, combine the coleslaw ingredients and dressing. That’s all there is to it!

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ZUCCHINI PASTA SALAD: Fast & Easy!

I’m always looking for zucchini recipes ever since I’ve begun to grow them in my garden. Not only is this recipe delicious, it has the added bonus of being easy to prepare. It’s great to serve at holiday dinners, picnics, and pot-lucks.

ZUCCHINI PASTA SALAD – makes about 650g (5 cups)

  • 12g (2 T) diced shallots
  • 2 T extra-virgin olive oil, divided
  • 10g (1 T) red wine vinegar
  • 1/4 tsp salt 
  • 1/4 tsp black ground pepper
  • 114g (1/4 lb) small pasta
  • 2 cloves garlic, minced or pressed
  • 15g (1 T) ketchup
  • 170g (1-2) zucchini, chopped into half-moons
  • 46g (1/2 cup) red pepper, chopped
  • 27g (1/4 cup) small carrot, sliced thin
  • 130g (1 cup) Feta cheese, crumbled into chunks
  • 63g (1/2 cup) Kalamata olives, chopped

In a small bowl, blend together 1 T olive, the shallots, red wine vinegar, salt, and pepper. Set aside.

Bring about a quart of water to a full boil and add in the uncooked pasta. Cook for about 9 minutes, stirring now and then. Drain without shaking out the excess water in the sieve. Pour the cooked pasta into a large bowl.

Into the now empty pot, put the remaining 1 T olive oil, garlic, ketchup, zucchini, red pepper, and carrot. Over medium flame cook about 5 minutes, stirring often. You only want to par-cook the veggies so there’s still a slight bite to them, not make them soggy.

Pour the cooked veggies to the bowl of cooked pasta. Mix in the Feta, Kalamata olives, and vinegrette.

Serve at room temperature (or chilled, if you prefer).

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ORZO WATERMELON SALAD: Refreshing, fast, and easy!

I’d never heard of Orzo Watermelon Salad until it was mentioned often in a novel I was reading recently. It sounded interesting, so I Googled it. Lo and behold, it was a real thing! I got the gist of what goes in it, then honed the recipe to my liking – the tangy dressing with a slight kick of red pepper flakes was the key.

This salad is very fast and easy to make but, as with most salads, they’re best mixed close to serving time. That being said, it’s still tasty the next day.

ORZO WATERMELON SALAD – makes about 5-6 cups

  • 18g / 2 T Balsamic vinegar
  • 10g / 1 T granulated sugar
  • 68g / about 2 shallots, sliced thinly
  • 18g / 2 T extra virgin olive oil
  • 27g / 3 T lime juice
  • 4g / 3/4 tsp Dijon mustard
  • 1/4 tsp red pepper flakes
  • 1/4 tsp salt
  • 120g / 3/4 cup / 4 oz uncooked orzo
  • about 250g / 8 oz seedless watermelon, cubed bite-sized
  • 114g / 4 oz Feta cheese, crumbled into bite-sized pieces
  • 50g / 1/2 cup cooked green peas (I use frozen)
  • about 65g / 1/2 cup Pistachio nuts

Slice the shallots thinly.

Into a small saucepan combine the Balsamic vinegar, sugar, and shallots. Bring to a boil, turn off burner, then cover pan. Let set, at least, 30 minutes. This can be done ahead of time.

Into a small bowl, combine the olive oil, lime juice, Dijon, red pepper flakes, and salt. Set aside until serving time. This can be done ahead of time.

In a saucepan, bring about 3 cups of water to a full boil. Add in the orzo and a tsp of salt. Stir often and cook for 8 minutes. SET THE TIMER! Drain using a sieve, then pour into a mixing bowl to cool.

As orzo is cooling, chop watermelon into bite-sized cubes. Make sure to remove any seeds – they’re not very tasty.

Into the bowl with the cooked orzo, put the cubed watermelon, Feta, and peas. Gently mix and set aside until serving time.

At serving time, stir the dressing well and pour that into the orzo. Add the shallots WITH the liquid into the bowl along with the pistachios. Mix gently. Serve.

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Risotto with Gorgonzola-Pears-Walnuts

When I heard about a risotto dish featuring Gorgonzola, pears, and walnuts, I was intrigued. Salty, sweet, and crunch combined in a creamy risotto? Whoa! Four worlds colliding! (Seinfeld fans will understand my reference.) I set to work to create the recipe which, surprisingly, only took 2 tries. Delizioso!!!!

NOTE: While any type of pear will do for flavor, I suggest using a deep red pear to add color to the dish.

RISOTTO WITH GORGONZOLA-PEARS-WALNUTS – makes about 3 cups

  • 1T (14g) butter
  • 31g (1/3 cup) shallots, sliced into strips
  • 1/4 tsp salt
  • 1/8 ground black pepper
  • 1/2 tsp dried rosemary
  • 1/2 tsp cumin
  • 20g (1T) honey
  • 135g (3/4 cup) raw arborio rice
  • 57g (1/3 cup) white wine
  • 475 ml (2 cups) vegetable stock
  • 1 pear – not too hard, nor mushy, preferably red for color
  • 40g (1/2 cup) walnuts, chopped & lightly toasted
  • 100g (3.5 oz) Gorgonzola cheese, crumbled

In a medium sized saucepan, melt butter. Add in shallots, salt, and pepper. Over medium flame stir to soften the shallots, but not brown them – about 4 minutes.

Add rosemary, cumin, and honey to pot. Over low heat, stir together for 30 seconds – just to bloom the spices.

Stir in the arborio rice and saute over low heat for 5 minutes.

Pour in the white wine and stir over low heat until the wine has NEARLY evaporated. (This takes just a few minutes so have the vegetable stock ready to go.) Photo shows wine just being added.

Now comes the part that, while easy, takes time – please don’t rush it. Over medium flame, start adding the stock in about (you don’t have to be precise) 50 ml (1/4 cup) increments, stirring constantly. Add more when the previous amount has been absorbed. Keep going until the final addition – let it absorb somewhat, but not altogether – you want it creamy.

Remove from heat and pour into serving bowl to cool slightly.

Slice pear from top to bottom around core into four slabs. Cut into 2cm (3/4″) pieces. (I prefer to slice my pear just before adding it to the risotto so it doesn’t start to brown.)

Very gently stir in the pears, Gorgonzola, and walnuts, just to blend.

Serve warm or room temperature.

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SPICY CORN SALAD: A Wake-up Call To Your Mouth!

spicy corn salad2 textAh, summer! Longer days, sunny weather, and fresh produce. Besides fresh-from-the-vine tomatoes, corn on the cob ranks at the top.

Of course, delicious as eating a perfectly cooked corn on the cob is, it’s one of those foods best eaten in privacy or with close friends/family. No one looks to impress with a kernel or two stuck between their teeth.

And that’s where Spicy Corn Salad comes to the rescue! You get the mouth-pleasing crunch of fresh corn with the kick of serrano thrown in, all the while flashing those pearly whites without fear.

Spicy Corn Salad is a fast and easy side dish that can be eaten warm or cold.

SPICY CORN SALAD

  • 42g (3 T) sour cream
  • 25g (3 T) lime juice
  • 13g (1 T) mayonnaise
  • 1/4 tsp + 1/2 tsp salt, divided
  • 1-2 serrano chilis (use your own judgment – 1½ was our preference)
  • 6 ears (450g) (4.5 cups) of white corn (or yellow)
  • 2 T + 1 tsp vegetable oil, divided
  • 2 cloves garlic, pressed or minced
  • 1/2 tsp chili powder
  • 117g (1 cup) Feta cheese, crumbled
  • 3/4 cup (15g) cilantro, chopped
  • 3 scallions, white and green part, sliced

Remove and discard the ends on the serranos. Slice into thin discs, leaving the seeds and ribs intact. spicy corn salad9In a large bowl, whisk the sour cream, lime juice, mayonnaise, 1/4 tsp salt, and the sliced chilis. spicy corn salad10Remove the husk and silk from the corn cobs, then wash and dry the ears. Next (this may sound daunting, but I promise you it’s not), holding each cob at an angle, remove the kernels by running a sharp knife down the sides. It’s easiest to begin a couple of inches from the top and work downwards, away from you. Then flip the cob, and remove the bit that was at the top in the same manner. (You can help cut down on flying kernels by holding the ear in a large bowl.) You’ll get about 3/4 cup of corn from each cob – I found that amazing. spicy corn salad8In a large nonstick skillet, put 1 T of the oil, half (approximately) of the corn, and 1/4 tsp of the salt. Spread corn out evenly in the skillet. spicy corn salad7Turn heat to medium/high, cover and let cook untouched for 3 minutes – this will char the corn. Remove covered skillet from burner and let set for an additional 15 seconds to allow the corn to stop popping before removing the lid. Pour cooked corn into into the sour cream mixture. Repeat the charring process with 1 T oil, the remaining corn, and 1/4 tsp salt. Pour into bowl.spicy corn salad4 In the now empty skillet, put 1 tsp oil in the center. Top the oil with the garlic and chili powder and cook for about 30 seconds to bloom the flavors. Add to the corn mixture and stir together. spicy corn salad3Let cool for 15 minutes. Add in the Feta, cilantro, and scallions. spicy corn salad5Serve at room temperature or chilled.

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ROASTED POTATO SALAD: Not My Mother’s Potato Salad!

roasted potato salad8 textSometimes you just have to shake things up a little.

Growing up, my mother had only one recipe for potato salad: russet potatoes, celery, hard boiled eggs, and mayonnaise. We loved it.

But, as an adult, I’ve since learnt there are other types of potato salads AND other types of potatoes other than russets. This last part is more important than the first – russets tend to crumble and don’t hold firm. Yukon gold or red potatoes are firmer and will hold their shape. While I may return to my mother’s recipe, I will NOT use russet potatoes in potato salad ever again.

Roasted Potato Salad has a bit of a tang due to the vinegar and Dijon. I wouldn’t say it was better nor worse than my mother’s blander potato salad – just different. And, sometimes, different is nice.

Note: If you can find them, use the tiny Yukon potatoes. This way you only have to cut them in half and can let them roast without stirring.

ROASTED POTATO SALAD

  • 2 lbs of 1″ Yukon Gold (or red potatoes)
  • 1 shallot, cut in half lengthwise
  • 4 cloves of garlic, whole
  • 2 T olive oil
  • 1/2 tsp + 3/4 tsp salt, divided
  • 1/2 tsp + 3/4 tsp ground black pepper, divided
  • 1 red bell pepper, de-seeded and chopped into 3/4″ pieces
  • 1/2 cup mayonnaise
  • 1 T white wine vinegar
  • 1 tsp Dijon mustard
  • 2 stalks celery, chopped fine
  • 1/4 cup chives, chopped

Preheat oven to 425º Fahrenheit.

Wash potatoes, leaving skin intact. If using 1″-ish sized potatoes, cut in half. If using larger sized, cut into bite-sized pieces.

Place cut potatoes in a bowl and mix in the shallot, garlic, olive oil, 1/2 tsp salt, 1/2 tsp ground pepper, and the red pepper. roasted potato salad2Pour onto a rimmed sheet with the potatoes laying cut side down. Roast undisturbed in the preheated 425º F oven for 25 minutes. Remove from oven and let cool a little while you mix the dressing.roasted potato salad1 In the same bowl you used to mix the potatoes (you don’t have to wash it), mix together the mayonnaise, vinegar, Dijon, 3/4 tsp salt, 3/4 tsp ground pepper, and celery. When cool enough to handle, chop the roasted shallot and garlic, and add to the dressing. Mix in the potatoes. roasted potato salad5You can serve it as a warm salad or chilled – it’s up to you. Just before serving, mix in the chopped chives.

 

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MASHED POTATO CAKES: Crunchy Outside, Creamy Inside!!!

mashed pot cakes textI’ve rarely met a potato dish I didn’t like. However, I was never very happy with homemade potato cakes. There’s a slight difference between potato patties, latkes, hashbrowns, and pancakes. I’ve tried making them all and never been very happy with any…until America’s Test Kitchen came to the rescue.

Their idea was to NOT use leftover mashed potatoes because the consistency will vary from batch to batch – ranging from dry to mushy.  Rather, use a recipe specifically developed for patties. Another brilliant idea was to coat the cakes with panko, which gives them a nice crunch without all the oil.

MASHED POTATO CAKES – makes 8 patties

  • 2½ lbs russet potatoes
  • 1 T + 3/4 tsp salt, divided
  • 1 oz Parmesan cheese, grated
  • 1 egg yolk, beaten
  • 1/4 cup fresh chives, chopped
  • 1/4 tsp ground black pepper
  • 1 whole egg
  • about 2 cups panko crumbs
  • about 6 T vegetable oil for frying
  • optional:  toppings such as sour cream, ketchup, aioli sauce

Peel potatoes and cut into 1/4″ slices. Put into pot and add enough water to cover potatoes with 1″ water. Add in the 1 T salt. Bring to boil and cook 10 minutes. mashed pot cakes6Drain, then return potatoes to pot or large bowl. mashed pot cakes7Mash potatoes until smooth and let cool about 10 minutes.

Add the Parmesan, egg yolk, chives, 3/4 tsp salt, and pepper to the pot and mash all together. Let cool 1 hour. mashed pot cakes8Form 8  3″ patties – they’ll each need about 1/2 cup’s worth of potatoes. Make sure to press the patties together firmly so they don’t fall apart. mashed pot cakes9Beat the whole egg with a fork and pour onto a plate. Pour the panko onto another plate. Dip each pattie on both sides into the egg, followed by the panko. mashed pot cakes3mashed pot cakes4Set all the patties aside for 5 minutes before frying.

Preheat oven to 200º Fahrenheit oven.

Heat 3 T oil over medium-high heat in a non-stick skillet and place 4 of the patties. Fry until bottom is golden brown (about 3 minutes), then flip and fry until golden brown. mashed pot cakes5Place on a cookie sheet and keep warm in the 200º F oven. Cook the remaining 4 patties in the same manner. Serve immediately or keep warm in the oven until ready to eat.

 

 

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STUFFED SWEET POTATOES: A Thanksgiving (Or Anytime) Treat!

stuffed sweet potatoes text

Sweet potatoes of some sort have become an integral part of Thanksgiving in the US. Sadly, they’re often dumped out of a can, sprinkled with brown sugar, then topped with marshmallows. Sigh!

I will agree that sweet potatoes can use some flavoring, so I decided to find a better way than covering them with sugar. Stuffing them offers the benefit of utilizing the skin, PLUS being able to assemble them ahead of time – a huge bonus when you’re trying to get a holiday dinner on the table.

STUFFED SWEET POTATOES – makes 2 servings

  • 1 sweet potato
  • 2 T butter
  • 1 jalapeño pepper, seeds removed & minced
  • 1/3 cup scallions, sliced (use whites and greens)
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 2 oz (1/2 cup) jack cheese, shredded (I like jalapeño jack for an extra kick)

Preheat oven to 375º Fahrenheit.

Wash unpeeled sweet potato and pierce with a sharp knife a few times. Microwave 2 minutes each side until soft in center – (about 6-8 minutes total). (You can bake them in the oven if you’d rather.) Set cooked sweet potato aside to completely cook in center while you prepare the filling.

Melt butter in a saucepan, and sauté jalapeño and scallions over medium flame for about 3-4 minutes – until the butter has browned, but not the scallions. Remove from heat and add in salt and pepper.stuffed sweet potatoes4 Slice sweet potato in half lengthwise and scrap out pulp, leaving a 1/4″ border intact. stuffed sweet potatoes7Chop pulp to break up strings, then mash. stuffed sweet potatoes5Stir mashed sweet potato into jalapeño mixture along with all but 2 T of the cheese.stuffed sweet potatoes6Fill each sweet potato shell with the mixture. Sprinkle 1 T cheese on each half.  At this point they can be covered and baked just before serving.stuffed sweet potatoes1Bake at 375º F for about 8 minutes, until sweet potatoes are hot and the cheese is melted. stuffed sweet potatoes2Serve immediately.

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EGGPLANT-TOMATO STIR-FRY

eggplant-tomato stir fry

The old saying proves true: you can’t judge a book by it’s cover.

I was given the recipe for Eggplant-Tomato Stir-Fry years ago when my husband and I were in a gourmet group. Looking at the ingredients, I was completely unimpressed. However, when I made and tasted it, I was completely IMpressed by how well the flavors blended.

As with most stir-frys, it’s all about the prep. With Eggplant-Tomato Stir-Fry, you wash and chop the veggies, and the cooking goes quickly. Yes, at the end, you do need to cover and simmer for 10-15 minutes, but that’s hands-off.

EGGPLANT/TOMATO STIR-FRY

  • 2 T vegetable oil
  • 1 onion, cut into bite-sized slices
  • 1 medium eggplant, unpeeled and 1″ cubed
  • 1 red pepper, cut into slices or cubes
  • 3 cloves garlic, pressed
  • 3½ oz (3½cups) fresh spinach leaves, chopped (or 1 frozen 10 oz package chopped)
  • 1 zucchini, sliced lengthwise then cut into half moons
  • 2 tomatoes, cut into bite sized pieces
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Prepare veggies.tomato veg medley4

Heat oil in large skillet – I used a 14″ stainless steel pan. When oil is shimmering, add onions and sauté over medium/high for 2 minutes. tomato veg medley5One by one, continue to add eggplant, red pepper, garlic & spinach together, zucchini, and finally the tomatoes, cooking each 2 minutes before adding the next. Stir in the salt and pepper.

Cover and reduce heat to low. Simmer for 10-15 minutes, until veggies are tender but not mushy. tomato veg medley1Taste for seasoning, adjusting as needed.