Zucchini Time!

Wait - this is how seeds work?

I loooove zucchini season! Our squash plant suddenly started producing this week so we've been digging out all our old zucchini recipes from last summer. We threw some on the grill the other night (delicious) and tonight we sauteed them up for part of an overall pasta dish. This is a very simple, and cheap meal for a summer night!

 






Ingredients
    -3/4 lb. pasta
    -1 TBSP olive oil
    -3 zucchinis, sliced thinly
    -salt
    -2 cloves of garlic, minced
    -1 can chickpeas, drained and rinsed
    -1/2 tsp crushed red pepper flakes
    -1/2 cup grated parmesan cheese

Directions

1. Cook pasta in salted water until al dente. Drain, reserving 1/2 cup of pasta water for later.
2. While pasta is cooking, heat oil in a large nonstick skillet over medium high heat. Add zucchini and1/2 tsp salt, saute until tender and starting to brown. Add garlic, chickpeas and red pepper. Saute an additional 2 or 3 minutes.
3. Add pasta, reserved pasta water and 1/4 cup parmesan cheese to skillet. Stir to combine. Serve with remaining parmesan sprinkled on top; take care to evenly distribute the chickpeas as they have a tendency to sink!

Looks a little bland but it doesn't taste it!

Mom's Sesame Tofu

Ryan and I seem to have amnesia when it comes to remembering meals that we've made, thus my secret plan for this blog is for it to serve as a running list of our favorite recipes. That list would be incomplete without sesame tofu, our favorite meal ever! The recipe was adapted from my mom's sesame chicken, which is just as delicious but twice as much work. This is also a great recipe for introducing tofu to your carnivorous friends.

Ingredients

Cornstarch-coated tofu

1 package firm tofu, pressed and cut into 1/2 inch cubes

4-6 TBLS cornstarch

Olive Oil

Sauce

2 TBLS soy sauce

4 TBLS sugar

2 TBLS rice wine vinegar

4 TBLS water

Dash of red pepper flakes

Directions

1. In a large bowl, coat the tofu cubes with cornstarch. Be delicate but don't worry if it gets a little crumbly.
2. Add the tofu to a hot pan with a bit of oil over medium heat. Cook until browned on all sides.
3. Mix sauce ingredients and add to pan. Stir and cook a few minutes until sauce thickens.
4. Sprinkle with sesame seeds and call your mother (at least that's what my recipe says)

I forgot to add sesame seeds...do as I say, not as I do

Tips  

-For a complete meal, serve with brown rice and broccoli (we like to stir-fry broccoli with a bit of the sesame sauce so it gets infused with deliciousness)

-4 TBLS = 1/4 cup. This comes in handy if you're doubling the recipe

Quinoa: The best grain you've probably never heard of

Going vegetarian forced me into trying so many new foods.  It's amazing looking back and realizing all the foods that I had never thought to try! Quinoa, kale, tofu, swiss chard, zucchini, hummus, edamame.... Quinoa is a little surprising the first time you cook it, but it's very versatile and can be used in a variety of recipes or as a rice substitute. My latest quinoa dish tastes totally fresh but would probably fit in better on a hot summer day rather than the sub-zero temperatures we're currently experiencing.

Black Bean and Tomato Quinoa

Ingredients:

2 tbsp fresh lime juice

2 tbsp butter, melted and cooled

1 tsp sugar

1 cup quinoa

1 can black beans, rinsed and drained

2 medium tomatoes, diced

4 green onions, chopped

1/4 fresh cilantro

Directions:

1. Whisk together lime juice, butter and sugar in a bowl.
2. Add quinoa to 1-1/4 cups boiling water, simmer for about 12 minutes
3. Combine all ingredients and serve.  I prefer it cold, but it can also be eaten warm.

Lazy Dinner: Kettlecorn Edition

This is one bad habit I can definitely blame on my mother.  When given the chance, we're both more than happy to excuse nutrition and forgo a proper dinner in favor of a bowl of popcorn.  I came up with this recipe in college, back when you were thought of as a gourmet chef if you could make popcorn without a microwave (it's that easy).  It's light, quick and satisfies both sweet and salty cravings.

Ingredients:
 

Olive or vegetable oil

1/4 cup popcorn kernels

2 TBLS white sugar (or to taste)
Salt

Instructions:

1. Heat a bit of oil and two popcorn kernels in a covered, medium-sized pot on medium-high heat.
2. When both kernels have popped, add the remaining popcorn and sugar.
3. Shake the pot every 10 seconds or so to avoid burning.
4. When all the popcorn is popped, pour it into a bowl and sprinkle with salt before it cools.