Category Archives: zucchini

Apr 11

Spiced Vegetable Moroccan Cous Cous

If you’re looking for a powerhouse of health and flavour, this is it: pounds upon pounds of vegetables, rich aromatics, spices from far away and tantalizing textures. This dish is perfect for vegetarians and vegans looking for a hearty main course; for anyone looking to have something quick and on-the-go that is delicious either cold as a salad or warm- by itself, or as a complement to a meat.

The boyfriend had a potluck to attend and make something for, so naturally he asked if I could help. :) I looked at the menu of what others were planning to bring and saw starch and meat and a serious lack of vegetarian entrees (ironically, as it turned out, there was virtually no meat and much less starch than planned) and thus opted to search for what I could make that would be heavily vegetabled. A discussion with a coworker led me towards use of couscous or ourzo and thus I happened upon this seven-vegetable couscous recipe from Food Network. It seemed perfect, and thus I printed it, went searching for ingredients- this was to be my first time using turnips and yellow squash- and began the process!

The mechanics of the dish are by no means complicated- the reason it took me an incredible amount of time was that a) I opted to triple the recipe, b) I’m slow at cutting, and c) my casserole pan was by no means large enough. I ended up cooking the vegetables in two batches and then making the cous once the veggies were all done. However, this worked out for the best- as the veggie water wasn’t thickening properly into a sauce I made the first batch, drained it, reused the water for the second batch, drained it, and re-re-used the water for cooking the cous, resulting in some highly flavourful starchiness.

As I made copious changes to the recipe, here’s my version of this Moroccan dinner:

Spiced Vegetable Moroccan Cous Cous

Ingredients- makes 7 lbs vegetables:

  • 2 – 3 cups of water (depending on how much you’re able to drain and re-use)
  • 4 cloves of garlic, smashed and diced finely
  • 5 medium-sized turnips, peeled and cut into inch-sized cubes
  • 1 large yellow sweet onion, cut into inch-long thick strips
  • 6 very large carrots, peeled and cut into 1.5-inch cubes
  • 2.5 cups jumbo sweet black raisins
  • 1 large red bell pepper, cut into 1-inch strips
  • 2 large yellow squashes, peeled, cut into 1.5-inch cubes
  • 3 large zucchini squashes, rinsed vigorously- not peeled- and cut into 1.5-inch cubes
  • 1 large can chickpeans, drained, rinsed thoroughly
  • 6 large roma tomatoes, cut into large chunks
  • 1 can petite diced tomatoes in their juices
  • 1 tablespoon sea salt
  • 1 teaspoon each of freshly-cracked black pepper, cinnamon, nutmeg, cloves
  • 2 teaspoons each of sugar, ground turmeric
  • 3 teaspoons each of ground cumin and spanish paprika

Ingredients- makes 3 lbs couscous:

  • 4.5 cups room-temperature water – amount of remaining vegetable water (aka take all the water you’ve drained from the vegetables and add as much water as necessary to make the total amount of water 4.5 cups)
  • 3 cups whole wheat cous cous
  • 1 tablespoon extra virgin olive oil
  • 3/4 cup smashed hazelnuts
  • 1/2 cup smashed cashews, salted
  • 1 teaspoon sea salt
  • 1 teaspoon garlic powder

As that differed quite a bit from the original recipe, I thought it useful to write it all out there again. Mind you this makes for an incredibly large quantity, so feel free to use their original proportions for a more normal size! The process I followed was rather similar to the one listed, with a few minor changes.

Process:

  • As the bell pepper is the longest ingredient to soften, I boiled these separately in a small pot with lid for 5 minutes before adding them to the veggie mixture at the same time as the carrots
  • Due to my pot being too small, I ended up adding 3/4 of the zucchini and yellow squash, half the roma tomatoes, half the canned tomatoes + 1/3 of the raisins as a second batch using the drained water from the first batch
  • When cooking the couscous, I put in the drained water from the vegetables and added as much extra water as needed (a half cup, in my case), and put it to boiling. Once the water was at a boil, I reduced the heat to low, put in the couscous, mixed the smashed nuts into it, and closed the lid with it sitting on low heat for 6 minutes. I then removed it from the heat, let it sit- still lid on- for another 5 minutes, then served.

The rest of the process I followed more or less as directed on the recipe. It’s one that’s open to much interpretation and very forgiving on timing- when making a stew of vegetables, cooking times are inexact! I felt very much like a Medieval lady out in the woods, with one of those gigantic stew cauldrons that you haphazardly throw all manner of vegetables into. It was great :)

It’s a simple recipe, but time consuming if you’re slow like me, so put aside a bit of time and then enjoy the fruits of your labour! Just one word of caution: if you go heavy on the turmeric, make sure you soak your dishes thoroughly when cleaning, and be careful not to spill any onto you. Turmeric is rather difficult to wash out, so be forewarned!

You can substitute almost any vegetables in here, the only trick is figuring out at what point to add them to the stew based on how long they’ll require to soften through to the middle. That said, it’s simple, it’s delicious, and it’s so nutritious that just a bit will have you feeling like you’ve done a good deed for your health :).

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Mar 12

Thick Crepes with Zucchini Puree or Pralinutta

I think the most amusing part of this one is that the recipe I started with is labeled “Eggplant Dumplings in Cherry Tomato Sauce” in my Antipasti recipebook. Sadly, this recipe didn’t quite completely work out- hence it being labeled in the accident category. But it was an educational experience, and one I was able to turn around… mostly… in the end.

My mistakes began with the eggplant filling. I made far too many changes here, wanting to be adventurous. Here’s what went into the filling:

  • 3 zucchini squashes (I misread the recipe and didn’t realize it called for eggplant…)
  • 1 stem of green onion
  • 2/3 cup chopped cilantro
  • 2 tablespoons olive oil
  • 1/3 cup water
  • 1 tablespoon organic low-fat vanilla yogurt (not cooked- added right before blending into puree)
  • salt and pepper

I took the lot, covered the pot, and let it simmer on medium heat for quite some time (perhaps about 20 minutes?) until the zucchini was fairly creamy. I then transferred the mixture to a bowl and put it in the freezer for about 20 minutes- then the fridge for another 15- then out on the counter for another 5 (it picked up a number of frequent flyer miles what with all this travelling). Meanwhile, I chopped about 1.5 cups of carrots, a handful of cherry tomatoes, added a little dark brown sugar, closed the pot again (after having scrubbed it thoroughly, o’course) and let it simmer. Unfortunately, I decided it was safe to sit with the boyfriend and sister to eat the strudels at this point… and thus the mixture had burned and caramelized to tar (I have issues with tar! Just like the failed tarte tatin…) and I had to throw the thing out. This meant no carrot-tomato sauce to put the bundles in- which, in the end, was for the best, as my crepes were too thick to bundle!

To make the crepes, I followed the suggestions in the book, but halved the recipe: Mix a cup of milk (I used skim), 3/4 of a cup of AP flour, and an egg. Whisk, then let sit for 15 minutes. Then lightly coat a sautee pan with olive oil, ladle a bit of the batter on, and cook each side for about 3 minutes or until browned until you’re happy. For a more tortilla-looking crepe, add more oil- for a more burnt crepe, keep the pan as dry as possible.

Unfortunately, the zucchini puree turned out not yummy at all. It’s not unpalatable, but the boyfriend and I agreed the taste was off. Why do you think this was? Does anyone know? Which ingredient do you think is the main culprit? Is zucchini just not meant to be pureed? 

Clearly there was only one thing to do here: take picture with the puree, then take it out and replace it with a far better alternative. Out came the jar of pralinutta (yes, I know, it’s not nutella- I was curious to try the domestic alternative, and it’s quite nice)- just spread it on, roll up your crepe, and yum! Much better- though no longer an appetizer and now a dessert, at least it was partially saved.

…By the way, if anyone wants the puree, it’s sitting in the fridge, waiting for someone to show it some love (and that shan’t be me!) And if someone has suggestions on how to better make that puree in the future, I’m all ears!

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Feb 9

Carrot, Zucchini, and Red Bell Pepper in Olive Oil and Pear Vinegar

Really, the title is self-descriptive. As I sat with the boyfriend Sunday night, watching in amusement as he devoured his birthday dinner, I snagged a carrot from his plate- and was pleasantly surprised that my random addition of vinegar was delicious. Thus, I had been wanting to try it again, but this time baking the dish at the end. Thus, to go with the gargantuan hunk of bread I knew I would be enjoying out of the warm oven this evening, I sauteed two large carrots, a zucchini, and half a red bell pepper in olive oil, salt (too much, according to my sister), and pepper- then once the edges started browning slightly, I drizzled in a splash of pear-infused vinegar (thank you, Alessi, for being wonderful and making such vinegars in the first place). I can not go on long enough about the benefits of this splash of vinegar. For one, the combination of sweet and salty adds a layer of flavour that’s divine. But for two, the sweetness of the vinegar causes the vegetables to crisp and brown- it almost seems to accentuate the sauteeing process. Once it seemed to be browning happily, I transferred the lot to an oversized ramekin (or, as H called it, the mother of all ramekins) and popped in the oven for 5 or 6 minutes to finish the crisping. The result was utterly delicious, so simple, and incredibly healthy. I highly suggest you try it!

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Feb 9

Pesto, Prosciutto, and Pesto Jack Cheese Lamb Roulade with Aromatic Vegetable Medley

That title is a mouthful, I apologize, but it was an ingredient-filled dish! The main course of the boyfriend’s birthday dinner consisted of a really neat recipe by Giada. I was searching for lamb preparations that weren’t necessarily Greek (because when I think of lamb, that’s my first thought, usually) and happened upon this roulade. As prosciutto is another favourite of his (he fits well into the family in that regard, I’m the only one who isn’t crazy about it) and the fresh basil, if I couldn’t find any that was in good condition, could be substituted for some pesto, it seemed perfect.

This recipe was incredibly easy to follow! My one caveat is making sure you have kitchen twine or a twine-like substance prior to starting to assemble. That, and you may need to use some force in closing the roulade if, like me, you over-stuffed the pocket. Another plus is making friends with the butcher to get a good cut of lamb- they had no boneless loin, so he kindly suggested they take a small leg and de-bone it for me. Not wanting to waste the fat or other pieces I was trimming off- my mother taught me to conserve!- I made a stock (about 4 hours of simmering- I would have prefered to infuse it longer but had to go to sleep eventually) that I’ll probably use later in the week for some couscous (I doubt its shelf life is over a week or so).

I really do suggest this recipe if you have the time for it- there’s nothing too difficult about it. If you’re going to go with a sherry reduction for the sauce (which is my go-to sauce, anyway, so that was a nice surprise) have patience and wait it out until it’s bubbling like caramel, then spoon it over the lamb. I guarantee your patience will be worth the while! Also, to add a bit of flavour- and because I love them- I chopped in a white pearl onion while the lamb was browning, and threw in five more for the oiled baking dish to infuse the lamb a bit. And, sustainable bonus- when plating, I stored the pearls in a small container in the fridge and will re-use them later in the week for a planned vegetarian dish. Despite claiming he had barely eaten all day and was ravenous, the dish proved to be too much for one meal- making for a cutely-packaged leftover plate for dinner today when he came to visit. Cheers for leftovers! Paired with some warm rosemary bread (central market organics has a frozen one you can heat in the oven- make it as per serving suggestion with some brushed-on olive oil, sprinkling of sea salt and dried rosemary and it’s fantastic) it sent him into a food coma upon finishing :)

Lastly- I sauteed the vegetables in salt, pepper, a little coriander, and olive oil, but what really made their flavours stand out was the secret ingredient- a little less than a tablespoon of pear-infused vinegar. The sweet and salty notes made for an excellent combination!

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Jan 14

Cheese, Prosciutto, and Zucchini Tortelloni

Backpost: The boyfriend was over for dinner last week and, naturally, was in the mood for meat. A coworker of mine recently told me a rather incredulous story: he somehow convinced his formerly-vegan wife to become an eater of pork. Not too sure how he did it… and rather certain the boyfriend will not succeed in a similar stunt with me.

That said, I did concede to a lightly-meaty pasta dish. A sale on bertolli tortelloni was an excellent opportunity to try this delectable pasta out, and their “chicken and prosciutto” tortelloni and light four-cheese tortelloni seemed far more healthy than I would have imagined. Tossed with olive oil, shredded mozarella, pan-seared zucchini pieces and some roasted red bell pepper slivers, it made for a rather tasty meal:

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Jan 5

Greek Chicken Skewers with Cucumber-Yogurt Sauce

 Backpost: Today H came to visit. As per usual we had plans for cooking dinner then continuing the sewing of our dresses- which we have now been in progress on for about 6 months- and naturally didn’t get around to sewing. But when you’ve got excellent company and fun Greek food to be playing with, how can you be thinking of dress patterns?

I had picked up a Greek recipe book at Half-Price Books recently (their coupons are terrific)  and as I had seen Ina Garten skew some meat a few days prior, suggested chicken skewers with a Greek sauce. H brought over the cucumber, zucchini, and bell pepper, I got out the chicken, lemon, and yogurt, and thus began Greek Night.

A few interesting things I learned in the process: a little garam masala + olive oil coating kept the chicken nicely moist and flavourful during the grilling process; half a lemon is plenty for the yogurt sauce; my grater and the cucumber were not friends by the end of their evening date; perhaps a thicker yogurt would have yielded a better consistency (I skipped on the Greek yogurt and went with European-style in its stead).

I had recently visited Sago in the Triangle (very nice place, if you enjoy cilantro as much as I and the boyfriend do) and they sport some very yummy honey rice. Deciding that this could surely be recreated, rather than let the rice fluff on its own, I tossed the jasmine rice with honey every 3-5 minutes (H took over this after the first few times and is now a honey expert) and it was a delicious result. I highly recommend adding honey to jasmine rice. Mmmh.

That said, it was a wonderful evening and a lovely first Greek experience. H and I try to cook sew once a week (or every other week, if it’s a busy time) and will surely be continuing the Greek trend in the future, as we’re both avid Mediterranean cuisine enthusiasts. For now, some pictures from the evening:

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Jun 3

Ratatouille Pasta Bake

Backpost: Have you seen the movie Ratatouille? I can’t help but smile when I hear the word now, as it brings happy memories. Last spring, I had some lovely eggplant and zuchinni my mother had given me that needed to be cooked, and I wasn’t quite sure what to do with them… then I decided to do a “ratatouille” pasta bake (which I now realize is basically a vegetable moussaka- thus I will also file this under “greek”). I first cooked some fusilli (the family go-to pasta) and sauteed the bell peppers, eggplant, and zuchinni in olive oil + typical Provencal-esque herbs (oregano, basil, parsley). I then tossed the pasta with the vegetables and poured them into the dish, along with tomato chunks. Then on went the cheese: shredded mozarella and parmesan, an extra quick drizzle of oil, and into the oven.

  • When baking like this, be sure to have an event coating of cheese over all of the pasta! I had some areas with little to no cheese, and the pasta in these areas hardened too much.
  • Be sure to bake until you get that lovely golden-brown colour on top… those parts are the most yummy!
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