Baked Zucchini

 429.  Summer time always provides us with plenty of beautiful vegetables and zucchini is always at the top of my list.  They are lovely and so versatile to work with as well as the flavor that will compliment any  pairing whether sweet or savory.  This is a savory dish, although using some of the same methods as my classic recipe HERE, the recipe was adapted from Antoni Porowski's cookbook for "Baked Zucchini".  

His recipe is vegan but I use ground beef in my recipe.  I followed each step but made a meatball-like filling for the deep well you create by scraping out the seeds.  Often times I will chop up the seeds and flesh removed and mix it with the filling, if the seeds are young and tender.  A light marinara sauce was a perfect base for this recipe HERE.

The breadcrumb topping was a really nice addition, although, next time I would use a finely ground parmesan cheese.

Topped off with chopped basil leaves and a side salad, this was a beautiful summer meal.  Thank you zucchini...you've done it again.  Made it on my "Summer Favorites" list.

"When I pass a flowering zucchini plant in a garden, my heart skas a beat."

~ Gwyneth Paltrow

Tortellini Pasta Salad

 

418.  For a light refreshing evening meal simply make a pasta salad which incorporates veggies, pasta and light vinaigrette dressing.  But to elevate the salad, why not use tortellini instead?  Why do we only eat pasta salad when we are going to a picnic?  

I coated and baked chicken thighs to accompany the pasta salad.  While the chicken baked, I worked on my salad.  Of course making homemade tortellini would be the ultimate!  But I used the fresh pasta in the refrigerated section of Trader Joes.  It was a three-cheese filling and the regular sized tortellini.  I then chopped white onion, red radishes julienned, yellow bell pepper, cherry tomatoes halved, fresh green peas (also from Trader Joes), celery and celery tops chopped, fresh parsley and basil.  Seasoned with salt and pepper and a bit of garlic salt.  

I do not like to add radishes if my salad will be resting in the refrigerator.  They have a tendency to bleed onto the pasta.  Once my tortellini was perfectly boiled, I rinsed it in cold running water.  Placed it in the bowl with my chopped items then add olive oil and red wine vinegar.  Stir around till everything is evenly distributed and coated with the dressing.  If you think the salad will need more oil or vinegar, simply drizzle over, stir and taste for seasoning.  

What a simple and lovely pairing this meal proved to be.  And so refreshing on a hot summer day.

Trust me, tortellini is a great substitute in pasta salad.  And the filling could be any flavor you choose.  You only need to edit what you would mix with the pasta.  Now wouldn't pesto be a great addition?...hmmmm.

"Life is a combination of magic and pasta."

~Frederico Fellini

Cantaloupe Ice Pop

274.   This summer, take luscious, sweet fruits; cantaloupe, watermelon, peaches, strawberries, melons or berries, and make Ice Pops.  Rather than eating high fat, high sugary ice cream, make a healthy, fruity summer treat.  It is simple and easy to make. 

Cantaloupe Ice Pops

1/2 large cantaloupe, seeded and peeled, cut in cubes, about 2 cups

1 6oz size personal sugar free yogurt, pineapple, lemon, lime or your choice (optional)

juice from 1/2 a lime

1/4 cup sugar or sweetener if needed

1/4 cup low sugar fruit juice, orange, pineapple, white cranberry or your choice

Place all in a blender and mix till fully blended.  Taste for sweetness.  If the mixture is too dry, add more juice till smooth.  Pour into prepared ice pop forms.  Or small paper cups and use popsicle sticks or small plastic spoons.

Cover with plastic wrap and freeze for one hour. Once slightly hardened place mold covers in place.  If using small cups use popsicle sticks or small plastic spoons and place into center of each ice pop.

Freeze for up to 6 hours.  Then remove and run hot water on bottom of ice pops till they remove freely.

 They are beautiful and taste so good!!!

They are satisfying, taste fresh and fruity without all the extra additives that are in store-bought popsicles.

Use your imagination and choose any fruit.  Experiment and you will surprise yourself how delicious!

Happy Summer!!!

"One is wise to cultivate the tree that bears fruit in our soul."

~Henry David Thoreau

Best Baked Beans

219. Summer and Baked Beans seem to always go together. Whether they are accompanied by grilled meats or on the picnic table next to hot dogs and potato salad. Baked Beans seem to complete the flavor profile for summer. Unless, you try "bad" baked beans. You know, as you are walking along the buffet or picnic table. You try a scoop of salad, hamburger dressed or hotdog slathered with toppings, and then you take a large dollop of hot baked beans. You sit down, drape your napkin across your lap and dive into this plethora of pleasure. You thrust your fork into the beans, lift them to your mouth and wait for that delicious flavor. Instead of satisfaction, you want to spit them out and fast. Flavorless, bland, bitter beans. Beans poured out of a can and just heated up. Not pleasant in the least.

I think baked beans have gotten a bad rap because of those mistakes. But not this recipe! It is one you will pass on to friends.

Best Baked Beans

1 can Cannellini beans, drained and rinsed

1 can kidney beans, drained and rinsed

1 can butter beans, drained and rinsed

1 can borlotti beans, drained and rinsed

1/2 cup butter

1 small onion, chopped fine

1 teaspoon mustard, yellow or brown

1/2 cup brown sugar

1 Tablespoon maple syrup

kosher salt & pepper

pinch of baking soda (removes the snappers ;o)

2 teaspoons white vinegar

1 Tablespoon ketchup

In a small pan melt butter and add onion. Saute' for approximately 3 to 4 minutes. Remove from heat. Add mustard, sugar, syrup, salt and pepper, vinegar and ketchup. Blend together. Place drained and rinsed beans into an oiled baking crock, dish or casserole with high sides.

Pour seasoned mixture into beans and stir to cover all. Taste to adjust seasoning.

Cover with lid or tinfoil. Bake 350 degrees for 1 hour.
Serve hot but make a double batch, these beans will disappear fast!

Check out this recipe by Kevin and Amanda for their "Ultimate Baked Beans".

"If you are a dreamer, come in. If you are a dreamer, a wisher, a liar, a hoper, a prayer, a magic-bean-buyer. If you're a pretender, come sit by my fire, for we have some flax-golden tales to spin. Come in! Come in!"

~ Shel Silverstein

Pesto Sauce

217. Summer time is here and my garden is growing happily, due to all the rain these past two weeks. During the night the rain falls and then the sun warms everything during the day. My plants in my garden and in my herb boxes are just singing!!

The basil is growing so rapidly so we needed to make Pesto. I love when you are forced to use your garden veggies and herbs because there is so much.

This recipe for Pesto is my honey's. He's been making this recipe for years and it always turns out perfect.

Pesto Sauce

2 cups fresh basil leaves, rinsed and tightly packed

4 cloves garlic

1/2 cup grated Romano or Pecorino Romano Cheese

1/2 cup chopped pine nuts or walnuts

1 teaspoon sea salt

Black pepper to taste

1/2 cup olive oil, or to desired texture

In a food processor or blender, chop garlic and nuts.

Add basil and process till a pasty consistency is reached.

Add cheese, salt and pepper.

While processor (blender) is running, add the olive oil by pouring in a slow stream until completely combined.

It is up to you if you would like your pesto very thick or runny. Adjust with your amount of olive oil.

Sauce will be a beautiful color green and a smooth, consistency. Do not over mix.

This recipe is enough for 1 pound of cooked pasta.

Just boil your pasta, drain and place in a serving bowl. Mix pesto into hot pasta and toss to coat evenly.

This is the main event! A hot bowl of Pesto Pasta and Italian bread! Dinner on the patio. That's what I like about summer!

This recipe is very short on time but very rewarding for your family and guests. You'll get never ending compliments.

Storing Pesto:

If you have any pesto unused you can store it in a small jar and cover with a little olive oil and refrigerate. Then, the next day, make a pizza and spread with pesto then cheese. It is great as a meal or appetizer!

Pesto will keep in a jar, covered with olive oil in the refrigerator for up to a month.

Do Not Freeze. Basil will turn black and the flavor changes as well.

"Pesto is the quiche of the '80s"

~N. Ephron

Coleslaw For Barbecue

154. With summer right around the corner it's time to start pulling out your summer salad recipes and accompaniments to your grill.

This recipe for coleslaw is one of my favorite salads. I usually make this around Easter time and all through the summer. One benefit of living in New York are the diners and Jewish Deli's. As soon as you sit down, a bowl of coleslaw and pickles are placed in front of you. You could make a meal just eating these. Coleslaw is so delicious!

My recipe is from the Joy of Cooking Cookbook. This cookbook is a must in every kitchen.

The caption under the title of this recipe reads, "The tangy dressing in this slaw goes well with meat broiled or barbecued outdoors..." You are going to love this.

Coleslaw For Barbecue

Joy of Cooking Cookbook, page 97

Combine:

1 cup Mayonnaise

4 chopped scallions

2 teaspoons vinegar

1/8 teaspoon Worcestershire Sauce

1/4 teaspoon salt

1/8 teaspoon pepper

1/4 teaspoon sugar

Add this mixture to:

3 cups shredded cabbage

3 cups salad greens

1 thinly sliced carrot

1/2 green pepper, cut into strips

Toss salad lightly and serve.

So good! I like to use a variety of veggies. Sometimes, I replace scallions for red onion chopped fine. Or, I like to use half green cabbage and half red cabbage. Other possibilities are celery seed, dill weed or parsley to change the flavor.

And rather than slicing carrots I like to shred them.

“To remember a successful salad is generally to remember a successful dinner;

at all events, the perfect dinner necessarily includes the perfect salad.”
George Ellwanger 1848-1906