8-27: Zucchini Pasta

Last Saturday, I went to the local farmer’s market. And while picking up a number of items I needed for the recipes I had planned, I also picked up some zucchini. Because? They were calling my name. And I love me some zucchini.

The question, however, was what to do with them… But the next day (or… you know, the one after that. Or something) that question was answered, and by the most unexpected of sources.

You see, as I was reading the NYTimes, I came across this article – which was really a recipe.

And – *lightbulb!* – I knew what to do.

And let me tell you, it was exquisite. If you like zucchini (and really, even if you’re not sure you do) – I’d highly recommend this delicious, simple dinner.

8-25: Indian Approximation

It is hard for me to imagine a time when I had not yet discovered the wonders of Indian cuisine, yet I know that for the first 18 years of my life, I had not yet tasted what is now one of my go-to comfort foods… It was not until I left the small town in which I grew up (cuisine choices: pizza, greasy chinese, and mexican) that I was truly able to explore my culinary options. (This does NOT say anything about my parents or family, who are all adventurous eaters who will try anything and everything – rather, about the limited options available in rural NH)

Living in NYC, I love having the option of picking up my phone and getting tasty Saag Paneer delivered to my door, or putting on pants and wandering outdoors to sit in a booth scarfing down Aloo Gobi. But? Since I like to cook, I also enjoy chopping up my vegetables and trying out various recipes to see if I can re-create the deliciousness myself. (In fact, I have a 5 pound cookbook titled, simply, “Indian”)

What I have found, however, is that try as I might – follow the recipes EXACTLY as I might (which is a real feat for me to manage) – I CANNOT truly re-create restaurant-style Indian dishes at home. Now, this might have to do with me using less butter (or ghee) than they do in their kitchens (a real possibility); it might also be the recipes I try. But, you see, Indian cooked by me? Is delicious, true, but all the vegetables are still… hmmm… distinct. They are chunks. They are yummy yummy chunks, but they are not molten smooth sauces that run into my rice and flavor everything so deliciously.

So? Today? When I was cooking “Indian” (in quotes because I wasn’t following a recipe, just throwing things together that I had in the kitchen)? I thought – “Hmmmm… Smooth? Sauce-y? Why don’t you stick it in the blender, you dolt?!?!” And so that’s what I did. I took half my creation and pureed it like a mad-woman, then re-combined with the remaining veggies for the perfectly textured meal, with plenty of vegetable chunks to sink my teeth into, and plenty of sauce to coat my rice and flavor up every bite!

I don’t have a recipe, per se, for this one – but my tips for re-creating Indian? Use butter. And turmeric. And, for me, I almost always use peas and cauliflower and potatos. And ginger. Add whatever you want to this mix, simmer for a long time, blend half, throw over rice – and while it is in no way authentic Indian, it sure is delicious!

8-24: Stocking Up + Cheesy Veggie Soup

Over the weekend, whenever possible, I like to make a few things to put into tupperware for easy lunches, snacks, etc during the week. “Whenever possible” usually means every other week, but this was that week!

First, I made a large batch of pesto:

Next, I made something that I absolutely adore and the husband doesn’t touch (so – perfect for me! The “leftovers” will remain around for MY consumption, as opposed to me craving something I think we have in the fridge, only to find he has eaten it all… Which has happened, oh, FREQUENTLY) : Cheesy Vegetable Soup

This picture? Does nothing to show you the amazingness of this soup. Especially because it just shows you piles of tupperware (with some leftover couscous in the front) which is really not how this BESTEST SOUP EVER! should be presented. But I forgot to take a picture while cooking… Whoops.

The original recipe is from one of my oldest cookbooks (Moosewood – such fabulous cookbooks!), though I have deviated many times from the recipe and it always comes out amazing. Which, to my mind, makes it a fantastic dish – good as it is, good as it is not, easy, and always yummy

Anyways, here is the original recipe, but I’ve made many different vegetable substitutions. The only things I leave alone? I always keep the onions, garlic, potatos, and cheese! From Moosewood Restaurant Cooks at Home

Ingredients:

1 cup chopped onions

2 tablespoons vegetable oil

2 medium potatos, thinly sliced

1 medium yellow summer squash, thinly sliced

1/2 teaspoon ground black pepper (or to taste)

pinch of turmeric

2 cups vegetable stock

1 cup buttermilk or milk

1 cup grated sharp cheddar cheese

salt to taste

Directions:

Saute the onions (and garlic – I always add garlic) in oil for about 5 minutes. Stir in potatos, carrots, squash, pepper, and turmeric. Add the vegetable stock and simmer for 15-20 minutes, until the vegetables are soft. Stir in the milk and cheese. Puree in a blender or food processor (I like to leave some veggie chunks out, but mash the majority together…) Gently reheat. Add salt to taste. Enjoy!

August 18 – Pasta Salad

After this weekend, which was tons of fun and also involved tons of good food – just not the healthiest – I was in the mood for VEGGIES. Or FRUIT. Or pretty much anything that tasted HEALTHY.

The problem is, while a salad might work for me, it will not fill up the ravening void that is my husband’s tummy.

And so… Pasta salad. Healthy, yummy, and filling!

Ingredients:

1 package tri-color pasta

1 carrot, sliced

2 stalks celery, chopped

1 green bell pepper, chopped

1 cucumber, peeled and chopped

2 large tomatos, diced

1 medium onion, chopped

3/4 bottle light Italian salad dressing (the original recipe calls for 2!!!)

1/2 cup of grated parmesan cheese

Directions:

Cook pasta, drain, and rinse under cold water.

Chop vegetables and mix together in a large bowl.

Combine cooled pasta and vegetables; pour on dressing and add cheese; mix well.

Chill (about 1 hour is recommended) and serve!

YUM!

August 12 – Tomatos and Mozzarella

This is a bad picture of what might be the BEST FOOD EVER! – tomatos and mozzarella. From caprese to sandwiches to paninis to just about any kind of combination, put these two together and you get YUM!

What I did here was simple – I halfed a package of grape tomatos, tossed with a bit of olive oil that had been sitting with garlic, as well as the minced garlic that had been flavoring the oil, then added a bit of balsamic vinagrette to the mix as well. I then threw it all into my toaster oven and baked at 350 for about 10 minutes to reduce the sauce and tomatos a little bit; left to cool (not long enough, as you might be able to tell from the picture – next time, I might need to stick in the fridge for an hour or so); then tossed in some fresh mozzarella. As I said before – YUM!

August 2 – Steamed Green Beans

On Saturday I found some leftover fresh green beans and decided they would make the perfect light lunch. So I steamed them (boil a small amount of water in a pan, throw in the beans, cover, let steam for a few minutes… Voila!) and then tossed them in Z’s special green bean sauce, aka what I had in the kitchen that sounded good: some roasted pine nuts (OK, so I roasted the pine nuts, but again – put oven on broil, stick pine nuts on cookie sheet, put in oven for 3ish minutes… But WARNING! : do not forget pine nuts in the oven while you are distracted by a puppy – this MAY just set off the fire alarm, and cause you to have to roast a second patch… Or something like that…) ; lemon juice ; minced garlic ; a little bit of melted butter ; and some parmesan cheese.

Simple and delicious, and oh so summery. Perfect!