Veggie Sauté

I should have taken a picture of this when we made it tonight, but I didn't. This dish is really colorful, really yummy, and really simple. Alton Brown made it last night on Good Eats. I love that show, not only because I just like the way Alton Brown presents food all scientific-like, but because his dishes are not complex. Anyway, it looked so good that we made it straight-a-way.

Ingredients
4 teaspoons toasted sesame oil
1 teaspoon minced garlic
1 tablespoon minced fresh ginger
8 ounces carrots, cut on the bias into 1/4-inch thick pieces
1/2 teaspoon kosher salt
Pinch freshly ground black pepper
4 ounces sugar snap peas
4 ounces savoy cabbage, shredded
3/4-ounce chopped green onion
1 tablespoon rice wine vinegar
2 teaspoons chopped fresh cilantro or mint leaves

Directions
Place the sesame oil into a straight-sided 10-inch saute pan set over medium heat. Once the oil begins to shimmer, add the garlic, ginger, carrots, salt and pepper and saute for 4 minutes. Add the sugar snap peas and continue to saute for 1 minute. Lastly, add the savoy cabbage and green onions and saute for an additional minute. Remove from the heat, add the rice wine vinegar and stir to combine, scraping any bits off the bottom of the pan. Sprinkle with the cilantro or mint and toss to combine. Serve immediately.

my zucchini provential

thanks to mom for this recipe... we loved it! i'm not sure if it turned out right... cause i left home before this one hit the menu... here's what it looked like. does that look right? anyways... it was good... even jaxon loved it! oh... and how much parmesean cheese and how much pepper? I used 1 cup parmesean and 1 tsp pepper.

oh and thanks to sarrah and josh for their yummy zucchini from their garden! yummo!

Mock Apple Zucchini Pie

Uncle David used to make a very delicious apple pie that he made entirely with zucchini (of course he didn't tell us until after we had eaten it!) This is a recipe I found on the internet, but you could use your own favorite apple pie recipe and substitute zucchini!

MOCK APPLE PIE (ZUCCHINI PIE)

6 c. zucchini (NOTE: extra large zucchini are preferred,they're firmer)
1 1/4 c. sugar
1 1/2 tbsp. flour
1 1/2 tsp. cream of tartar
1 1/2 tsp. cinnamon
Dash of salt and nutmeg
Dough for double pie crust

Pare zucchini, wash and slice lengthwise. Remove seeds.Slice like apples. Add a little water and bring to a boilin a large saucepan. Simmer for about 15 minutes or untiltender. Cool and drain well. Add rest of ingredients andplace into an unbaked 9 inch pie crust. Cover with top piecrust and flute to seal edges. Cut slits into top of crustfor steam to escape. Bake at 350 degrees for 45 to 60minutes.

Zucchini Provencial

This is one that we used to make...for those of you who remember it--

3 T olive oil
1/2 c. chopped onion
1 clove garlic
4 zucchini, thinly sliced
2 large tomatoes, peeled and chopped (I usually don't peel, but the skins slide off into the mix)
1 tsp. salt
pepper
1/2 ts. oregano
2 C. cubed or shredded mozzarella cheese
1/4 c. slice olives
grated parmesan cheese
2 c. cooked noodles ( I usually use penne)

Heat oil; saute onion and garlic for 5 minutes or so. Add zucchini and tomatoes. Cook for about 5 minutes. Add zucchini and tomatoes. Cook for about 5 minutes. Stir until zucchini is crisp tender or we like it soft. Stir in remaining ingredients. Heat, stiring gently, until cheese melts. Serve immediately. Serves 6

Chicken and Rice Casserole AKA "Ketchup Chicken"

Sauce to cover chicken
3/4 cup of sugar
1 cup chicken stock or bouillon
1 Tbsp. soy sauce
1/2 cup white vinegar
1/2 cup ketchup
1 tsp. salt

Boil ingredients all together and pour over chicken pieces (6 breasts or pieces the sauce goes a long way so you can pour over the rice). Bake chicken one hour at 350.

Rice
(I usually double the rice)
1 cup rice
1 1/2 cans consomme or bouillon
1 1/2 cup water
1 tsp salt
2 Tbsp butter
Handful of onion flakes
4 oz can of mushrooms
Bake in covered casserole dish for one hour at 350


Sorry it took so long Heather! Have fun. I'll have to try that Italian chicken, it sounds yummy.

Zucchini Casserole

Boil 6 cups zucchini with 1/4 cup minced fresh onion for about 5 minutes

Mix
1 cup sour cream
1 can cream of chicken soup (may substitute cream of mushroom) 
1 cup shredded carrots

Mix stuffing (Stove Top or other brand) with 1/2 cup of melted butter (I do this in the pan I bake it in 13 X 9). Take out half the stuffing to put on top of casserole. Mix all ingredients together and put rest of stuffing on top. Bake 30 minutes at 400 Enjoy!