Butternut and Chickpea Burritos

9 11 2009

A part of me just wants to give the Omnivore a break with the butternut squash.  He claims he doesn’t like it.  And I keep serving it to him.  Who exactly is in the wrong here?

I justify the Omnivore’s hesitance about the squash with the hazmat orange appearance of the vegetable.  I mean, we have been coached from childhood to avoid this color.  Barriers on the interstate? Hazmat orange Poisonous under-the-kitchen-sink cleaners?  Hazmat orange.

That must be why someone put the word BUTTER in this squash.  To make up for the offensive color.  Yep.  And that’s why I keep giving the Omnivore this vegetable.  I mean, anything starting with Butter and ending with Nut must.be.delicious.  At least I think so.

squash burritos

I loved this recipe because of the cinnamon addition to the spice mix.  The flavor is unique and very different from what is usually inside burritos.  Delicious, healthy, and satisfying!

1/2 medium butternut squash, 1/2″ dice (inspired by this blog)
1 onion, halved lengthwise, then sliced crosswise
1 medium zucchini, cut into 2×1/2 inch x 1/2 inch sticks
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/8 teaspoon ground cinnamon
1 tsp lime juice
1 cup chick peas
6 flour tortillas (10-inch)
1 cup shredded monterey-jack cheese (optional)

Roast butternut squash at 400* for 20 minutes.  Or boil/steam for 3-4 minutes.  Whichever you have time for :) .  Roasting is tastier.  Sautee onion in a pan over medium heat for 3-4 minutes.  Add zucchini as well as cumin, salt, chili powder, and cinnamon.  Cook until tender.  Add  squash and chickpeas.  Cook until flavors combine, 3-4 minutes.  Sprinkle lime juice over mixture.

Microwave tortillas 15 seconds to make them pliable.  If desired, add cheese to tortilla before filling with squash stuffing.


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Categories : Omnivores add: Chicken, Zucchini, beans, main dish, vegan(izable), vegetables

Zucchini Basil Soup

24 09 2009

This is an adult only soup.  Parents, don’t bother serving this stuff to your kids.  First of all, it is green. And kids hate green food.  That is pretty much accepted fact.  I think I actually saw a study in the JAMA about it.  Well, maybe not, but maybe so.

Honestly, the reason you shouldn’t bother serving this to your kids is that you need to hoard it all for yourself.  The Omnivore put it this way: this is the best soup I’ve ever made.  I need to put it in the rotation.  And it doesn’t matter that it contains zucchini (the most loathsome veggie) this stuff is freaking awesome.

What’s also awesome is that it is amazingly creamy with no cream at all.  And it is quick.  And it uses garden fresh herbs and vegetables.

green soup

Wait.  There’s one bad thing about this recipe.  It only makes enough for two servings.  So double it.  That is all.

I thought about adding bacon to the Omnivore’s bowl.  But then I got lazy.  And I’d made soft pretzels as a side dish, anyway, so I was golden in his eyes.  You could add bacon, though, if you wish.  Or sausage.  Oh, hell, I don’t know.  I don’t even remember what chicken tastes like anymore.

Green Soup (serves 2, adapted from epicurious)
2 pounds zucchini, trimmed and cut crosswise into thirds
3/4 cup chopped onion
4 garlic cloves, chopped
1/8 cup olive oil
4 cups broth, divided
1/3 cup packed basil leaves
salt and pepper
sour cream, for garnish

Julienne skin (only) from half of zucchini with slicer; toss with 1/2 teaspoon salt and drain in a sieve until wilted, at least 20 minutes. Coarsely chop remaining zucchini.

Cook onion and garlic in oil in a 3- to 4-quarts heavy saucepan over medium-low heat, stirring occasionally, until softened, about 5 minutes. Add chopped zucchini and 1 teaspoon salt and cook, stirring occasionally, 5 minutes. Add 3 cups broth and simmer, partially covered, until tender, about 15 minutes. Purée soup with basil in blender.

Bring remaining cup water to a boil in a small saucepan and blanch julienned zucchini 1 minute. Season soup with salt and pepper. Serve in shallow bowls with julienned zucchini mounded on top and garnish with sour cream.


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Categories : Omnivores add: Bacon, Omnivores add: Italian Sausage, Zucchini, main dish, vegan(izable), vegetables

Zucchini Waffles

1 09 2009

I must admit.  This recipe required a creative delivery.  The Omnivore was having a bad day and he hopefully asked me the question, “What’s for dinner?”

I am sure he wanted me to respond, “Let’s go out, honey, and get some chicken wings, cheesy pizza, and baby back ribs.”

But I didn’t.  I swallowed hard, though, because I knew the last thing the Omnivore was prepared to have for dinner was a waffle. And so I started out with a safe subject: sausage.  And threw in a side of cornbread. He bought it.

But I had to disclose soon thereafter that the said cornbread would be cooked in a waffle iron. And that’s when the Omnivore mentioned the maple syrup.

NO!  This is not breakfast for dinner, people.  This is dinner.  Hearty, savory, and healthy dinner.  I slowly reiterated the word corn bread and mumbled some pathetic excuse about how it was too hot to turn on the oven to bake the cornbread so I figured I’d just make it in the waffle iron.  And then I exited stage right.

waffleTurns out, he loved the waffles.  And the beans that adorned them.  He had not-a-clue that the waffles contained the dreaded zucchini.  And instead of the deliciously grilled vegetable that accompanied my plate, he ate some meat product of ambiguous origin.

His only critique of the meal was the request for the addition of something crunchy, perhaps bacon.

Zucchini Corn Waffles (eight 4″ers, adapted from Cooking Light)
1 c AP flour
1/4 c corn meal
1 1/2 t baking powder
1/4 t dried basil
1/4 t baking soda
1/4 t salt
1/8 t pepper
1 c buttermilk
1 c shredded zucchini
1/2 c cream style corn
1/3 cup sliced green onions
1 large egg, lightly beaten

Combine flour with next 5 ingredients.  Combine buttermilk and next 5 ingredients.  Incorporate wet and dry.  Coat waffle iron with nonstick spray and spoon 1/3 batter per 4″ iron.  Cook 5-6 minutes until steaming stops.

Pinto-Tomato-Topping
1 tomato, diced
1 cup pinto beans
1/2 cup sweet corn
1 t chili powder
1/4 t cumin
1/4 cup sliced scallions

Saute tomato in spices until tomato begins to break down.  Add pinto beans and sweet corn and simmer until warm throughout.  Adorn waffles with mixture and garnish with scallions.


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Categories : Cheap & Easy, Mexican/Hispanic/Latin, Zucchini, beans, main dish, vegetables

Vegetable Quinoa Stew

24 08 2009

I need to make this habit.  Well, make this concept a habit.  Because this event didn’t turn out as planned.

You know my husband eats meat, right?  And so that sort of complicates leftovers, our most favorite item to take to work for lunch.  There could be plenty of meat leftover but no side dishes, or tons of side dishes but no real main course, or enough for him but not for her.  Or enough for her and not for him.  Well, that last part isn’t true.  I always give the Omnivore first dibs at the leftovers.  He’s the first to cave at eat out for lunch.  Me?  I’ll make do.

What would simplify things is if I made a batch of some delicious one-dish-wonder that I could take to work throughout the week.  I tried that this past week with this vegetable quinoa stew.  It is full of veggies, protein, and feel-good nutrients.

I estimated that I made 4 servings of the meal.  I ate 1 for dinner.  And then I ate 1 serving as I was putting away leftovers.  Then I woke up in the middle of the night and ate 1 serving more.  So, really, I only had one serving for lunches throughout the week.

IMGP5691

Do I really have to tell you I liked this recipe?  It reheated great.  And I am ashamed to say that I know this from experience: it is tasty cold.  It is healthy.  It will make your coworkers jealous.

Vegetable Quinoa Stew with a Morroccan Flair (4 servings)
1 eggplant, diced into 1″ cubes
1 can diced tomatoes
1 cup chick peas
1/3 cup quinoa
1 small-medium onion, diced
1 zucchini, sliced into half moons
1 bell pepper, diced
1 carrot, diced
1/4 c raisins
3/4 t cinnamon
3/4 t curry
3/4 t cardamom
1/4 t salt
2 cups water or broth

plain yogurt or leftover cucumber sauce
scallions

Dice eggplant and place in a collander.  Toss with a few heavy sprinklings of salt and let drain 20-30 minutes.  Rinse thoroughly.  Saute onion, carrot, and bell pepper until they begin to soften.  Add spices and cook 1-2 minutes.  Add eggplant and cook until all veggies begin to soften and show color.

Add can of tomatoes, raisins, zucchini, chick peas, and remaining amount of water.  Thoroughly rinse quinoa and add to the mix.  Bring pot to a simmer and cook 20-30 minutes until most of the water has evaporated and the quinoa has sprung.  (I am copyrighting the term “quinoa” has sprung.  Yep.  That’s exactly what it does when it is thoroughly cooked and you heard it here, first, ladies and gentleman.  Yeah, I said gentleman.  Only 1 man reads this blog.  Hi dad!)

Garnish with yogurt and scallions.


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Categories : Omnivores add: Italian Sausage, Omnivores add: ground meat, Zucchini, beans, main dish, side dish, vegan(izable), vegetables

Unleashing the power of the marinade

19 08 2009

I was listening to Splendid Table this afternoon while trekking along with the Omnivore in the car.  I have a love-hate relationship with this radio program.  I LOVE everything about it.  I HATE that it comes on at 4pm – just when that pre-dinner grumble of hunger starts to hit.

Lynne Rossetto Kasper’s voice is as smooth and illustrious as her name.  I swear, she can make the most bland ingredient sound mouth watering.

On the particular show we were listening to, Lynne was educating her listeners about making marinades at home.  I agree with her, marinading can be a simple, cheap, and effective tool for taking your meal up a notch.  But, I disagree with her pronunciation of marinade.

Say it with me MARE-IN-ADE. Not Mawr-en-AHD. Sheesh.

Most casual cooks are used to marinading meats.  I hear that this can turn a perfectly good steak into a diner-esque slab of meat (almost like covering your meal in A1 sauce instead of enjoying the flavor of the meat…).  But I shall not judge your flesh-eating habits.

Vegetables, too, can benefit from a tasty marinade.  For this sushi recipe, I marinaded raw zucchini and yellow squash before wrapping it in brown rice and seaweed.  No need for soy-sauce to dip your sushi in for this meal (besides, I heard that’s a strictly American habit) – the veggies provide that tang you are looking for.

IMGP5540Ok.  I’ll go ahead and address the side dish here.  YES.  That is okra.  We all know the Omnivore is uninterested in eating sushi.  Well, okra is in the same category as sushi, unfortunately, so I must enjoy the two loathed items at once.

Asian Marinade
1 T soy sauce
2 T water
1 tsp Sesame oil
1/4 tsp grated ginger or ginger paste
pinch sugar

Whisk all ingredients together and soak veggies at room temperature for 1 hr (ore refrigerate overnight).

I prepared this batch of sushi the same way as last time.

IMGP5529


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Categories : Asian, Zucchini, grains, main dish, side dish, vegan(izable), vegetables

It just sounds gross

4 08 2009

I don’t blame the Omnivore on this one.  It just sounds gross: zucchini custard.

But it is anything but gross.  Or I wouldn’t have eaten half of it, some of it not even reheated, at 2am last night.  What’s so phenomenal about this dish is the texture.  Who knew veggies could be so creamy? Yes.  It has a delicious mouthfeel.

But it photographs like poop.  Well, actually, bloggers more patient than yours truly, with more investment into simple supplies like a light box than yours truly, probably wouldn’t have had much of a problem with the photo shoot.  Besides, you don’t read this blog for the photos, right?

IMGP5247

I adapted this recipe from Vegetarian Cooking for Everyone.  The author, Deborah Madison, suggests this recipe as a way to incorporate leftover cooked vegetables into a new dish.  Veggies suggested: cooked spinach, broccoli, cauliflower, corn.

Vegetable Custard
Preheat oven to 350* and butter 1 qt souffle dish or six 1-c ramekins.

1 1/2 cups milk
3 whole eggs or 4 egg whites
salt and pepper
2 cups shredded zucchini, squeezed of all excess moisture *do not skip/scrimp/slip*
1/2 cup grated cheese (cheddar, gouda, swiss)
2 T fresh parmesan cheese

Whisk milk and eggs together until very smooth.  Add the remaining ingredients.  Pour into prepared dish.  Set into another pan filled with near-boiling water (enough to come halfway up the souffle dish).  Bake until custard is set and a knife inserted in the center comes out cleanly; 40-50 minutes (25 min for the ramekins).  Cool 5 minutes before serving.

IMGP5236


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Categories : Cheap & Easy, Omnivores add: Bacon, Zucchini, side dish, vegetables

When life hands you vegetables as big as your dog…

2 08 2009

shred the bajeezus out of it!

IMGP5115You are not supposed to let your zucchini grow this large.  At this size, they get firm, the seeds get large, and they just lose their zucchini-identity.  But we couldn’t help it.

Apparently, while on vacation, our neighbors spiked our garden with Miracle Grow (or maybe it rained a lot?).  We came home to a couple of doozies like this one.

The worst part about this situation is that the Omnivore does not like zucchini.

Therefore, I had to investigate the best way to preserve this bumper crop so that I could enjoy the fruits of the Omnivore’s gardening labor (and the neighbor’s miracle grow).  Research (ie: google searching) suggests that shreddeng, freezing, and using later in baked goods, sauces, and casseroles is the best option.

So here is the first in potentially many shredded-zucchini-containing recipes.

IMGP5253

Zucchini-Pecan-Flaxseed Bread (two 9×5″ loaves)
adapted from here

2 1/2 cups whole wheat flour
3/4 cup granulated sugar
1/2 cup ground flaxseed
1/4 cup packed brown sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/4 teaspoon baking soda
2 cups shredded zucchini (about 2 medium zucchini)
1 cup plain yogurt
2 eggs
3 tablespoons canola oil
1 teaspoon vanilla extract
1/4 cup chopped walnuts
Cooking spray

Preheat oven to 350°.  Combine flour, granulated sugar, and next 7 ingredients (through salt) in a large bowl.  Mix well.  Spread zucchini onto several layers of heavy-duty paper towels; cover with additional paper towels. Press down firmly to remove excess liquid.  Combine yogurt, eggs, oil, and vanilla in a medium bowl, stirring well with a whisk. Stir in zucchini.  Add zucchini mixture and 1/4 cup walnuts to flour mixture, stirring until well combined. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray.  Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Remove bread from pan; place on wire rack.

starbread


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Categories : Zucchini, bread

My dip is better than your dip

26 06 2009

I’m just going to be blunt about this.  My dip is better than your dip.  Sure, I like your garlicky-cream cheese spread and this girl is not going to turn down your black bean salsa, either.  And for goodness sake, I am a vegetarian and that’s practically synomomous with hummus so pass that spread right along too.

But, generally, when you consume a lot of these dips, especially with “indulgent” dippers like carb-loaded pita squares, tortilla chips, pretzel rods, you end up eating a lot of carbs and fat with very little fiber and true nutrition.

But that problem is solved.  You no longer have to feel guilty eating this dip with Wheat-Thins (and by the way, why do they call them Wheat Thins?  They most certainly cause me to be more thick than thin.  Portion control is just no possible with these things!) because the dip has you covered in the vegetable department.

And if you go super-healthy and dip carrot sticks and celery into the dip, it’s like eating a vegetable on top of a vegetable. 

You’ll hit your 5 recommended servings of veggies in like 2 dips flat.

IMGP4221

Beanless Zucchini Hummus (adapted from clean eating magazine)

2 raw zucchinis, peeled and chopped
1 raw yellow summer squash, peeled and chopped
6 tbsp lemon juice
4 cloves of garlic
2 tsp paprika
2 tsp sea salt
1/2 tsp cumin
1 tsp turmeric
2 pinches cayenne pepper
1/2 c raw tahini
1/4 cup sesame seeds
1/4 roasted almonds

Place all ingredients, except oil and parsley, into a blender or food processer and blend until smooth or to desired consistency.


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Categories : Zucchini, side dish, vegan(izable), vegetables

Quinoa with Grilled Zucchini and Avocado Dressing

22 06 2009

You can just call me a level 7 vegan.  That’s right.  According to Veganomicon, consuming this protein-packed-pod elevates you pretty high on the vegan totem pole.  Even if you aren’t really a vegan (like me) and just play one on T.V.

This hearty main dish salad is so flavorful.  What makes the meal is the avocado dressing that is folded in with the quinoa.  Avocado is usually not a background flavor, but it definitely is here.  The subtle sweetness is a perfect canvas that allows the delicious goat cheese, nuts, and grilled vegetables to shine.

IMGP4201

Delicious adaptations would include subbing green peas for the zucchini and throwing in some chick peas, too.  And I bet if you ate chick peas AND quinoa AND pronounced quinoa correctly, you’d be a level 9 vegan in no time.

Adapted from here

Avocado Dressing (I halved this recipe and ended up with 2/3 c)

1 large avocado, ripe
1 T lemon or lime juice
1 clove garlic
1/4 cup plain yogurt
3/4 cup water
1/2 teaspoon fine grain sea saltIMGP4191

Puree all ingredients together.  Remind you of something?

The Salad (2 servings)

3 large eggs, boiled

1/3 cup avocado dressing

1 large zucchini, cut into 3/4-inch thick coins
drizzle olive oil and sprinkle salt

1 cup quinoa, cooked, room temperature
-1/2 cup quinoa, rinsed, cooked in 1 cup of water yields 2 scant cups quinoa
1/4 cup nuts, toasted (pine nuts, walnuts, almonds all good)
1/4 cup goat cheese, crumbled

Skewer zucchini coins and grill 5 minutes each side.

IMGP4194

Crack and peel 2 eggs, cut each egg into quarters lengthwise.  Crack the 3rd egg, disgard yolk, and chop.  Assemble the salad by tossing the quinoa with about 1/3 cup of the avocado dressing. Top with the grilled zucchini, pine nuts, eggs whites, and goat cheese.  Garnish with sliced whole eggs.


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Categories : Salads, Zucchini, grains, main dish

A variation on a theme

3 05 2009

imgp2853The worst lectures in schools were always the ones when the instructor introduced the topic in the following way:

Today we’ll be doing a variation on the theme we learned yesterday.

Oh my goodness.  Stop the boredom.  Insert Charlie Brown’s teacher at this point.  Wahha waooonh wonh wonh.   Snore snore snore.  Wahha wooonh wooonhh waaah.

This recipe is a variation on a theme.  But don’t tune this one out.

My original recipe, the Fibertones’ Favorite meal, is delicious as it is.  But I was feeling a little frisky tonight, so I changed it up a bit.  This was delicious and the green beans added a pleasant crunch to the red beans and rice recipe.  I also added a vegan sausage patty that I had stored in my freezer to add more texture.  So delicious!

Red Beans and Rice, round 2

2 cups cooked brown rice
2 cups red beans (I make large batches from dry beans, but I think this is about 1 can)
1 medium onion finely diced
8 oz frozen green beans
1 cup diced celery
1 vegan sausage patty, chopped
1 medium zucchini, sliced into rounds
3 garlic cloves minced
1 bay leaf
1/4 cup fresh chopped parsley
1/2 tsp. salt
1 tsp. pepper
1 Tbs (or more to taste) Tony Chachere’s creole seasoning
1 cup tomato sauce
1 can diced tomatoes
1 T oregano, dired
1 T majoram, dried
Add onions, zucchini, and and celery to a large pot sprayed with nonstick spray over medium heat.  Cook vegetables until soft, about 5 minutes. Add garlic, stir often to make sure garlic does not burn.  Add bay leaf, 8 oz tomato sauce, and 1 can diced tomatoes. Add the rice and seasonings and bring pot to a simmer.  Add frozen green beans and stir to incorporate.  Stir in chopped vegan sausage.  Simmer 10 minutes.  Enjoy!

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Categories : Cheap & Easy, Omnivores add: Chicken, Omnivores add: Italian Sausage, Omnivores add: ground meat, Zucchini, beans, grains, main dish, vegan(izable)

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