Stewed Zucchini with Ricotta and Pasta

Stewed Zucchini with Ricotta and Pasta

Summer squash.  When you can't beat them - join them. 

• 3 smallish zucchini, stem end trimmed and cut into 1/4 inch thick rounds
• Peel of one lemon, pith removed and thinly sliced
• 5 cloves garlic, peeled and smashed
• Sea salt
• 1 cup olive oil
• Several sprigs fresh mint
• Small pinch red pepper flakes
• 1 pound pasta 
• 1 cup fresh ricotta
• Freshly ground black pepper

Combine zucchini, lemon peel and garlic in a medium saucepan.  Season well with sea salt (about 1 teaspoon) and add olive oil.  Set over medium heat and cook just until oil starts to sizzle.  Add mint and red pepper flakes.  Reduce heat and let simmer gently (stir occasionally) until zucchini is very very soft and flavorful, about 1 hour.  

Cook pasta according to package instructions.  Drain pasta and divide between serving bowls.  Spoon ricotta and zucchini - along with some of the olive oil - over pasta.  Adjust seasoning with salt and pepper. Excess olive oil can be cooled and strained and used to flavor other cooked vegetable dishes and pasta sauces. 

Smore' Pop Tarts

Smore' Pop Tarts

One rainy day too many has us baking for mercy. 

Graham Crackers

• 2 cups whole wheat flour
• 1 cup all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter, room temperature
• 1/2 cup brown sugar, firmly packed
• 1/3 cup honey
• 2 teaspoon vanilla
• 1/2 cup milk

Combine whole wheat flour, flour, baking powder, baking soda and salt in a mixing bowl.  

Combine butter, sugar, honey and vanilla in the bowl of a standing mixer.  Cream on medium speed until light and fluffy.  Slowly add dry ingredients, alternating with milk.  Wrap dough in plastic and refrigerate overnight. 

To assemble pop tarts you will need marshmallows and chocolate spread - store bough or homemade - depending on your mood and that of those around you.  And two egg whites!

Divide chilled dough in half.  Working one half at a time - roll dough out on a lightly floured parchment line surface into a long strip - approximately 4 x 12 inches. Use a sharp knife and ruler to cut dough down the middle creating two long strips 2 x 12.  Now clean up strips so that all edges are as straight as possible.

Cut each strip into rectangles - approximately 2 x 4.  Place two mini marshmallows or the equivalent size square of homemade marshmallow on the left half of each rectangle.  Plop a small spoonful of chocolate spread over marshmallow.  Whisk egg whites until frothy and then outline edge of each rectangle with egg wash.  Fold right side of dough over marshmallow/chocolate and seal by pressing firmly with fingers.  Arrange sealed pop tarts on a parchment lined baking sheet and transfer to freezer for at least 30 minutes.  Meanwhile, repeat process with remaining half of dough.

Heat oven to 350.  Dock tops of each pop tart with fork to create classic marking.  Bake (on parchment lined baking sheet) until set and golden, about 20 minutes.  Some marshmallow will escape and bubble up into a delicious sugary fringe.  Transfer to a wire wrack to cool before serving. 

Cold Sesame Noodles with Chopped Cucumber and Bean Salad

Cold Sesame Noodles with Chopped Cucumber and Bean Salad

Falls into the category of food we could eat everyday.

• 1 pound noodles - we used rice but egg noodles are traditional. 
• 2 tablespoons sesame oil, plus more for noodles
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar, plus more for vegetables
• 2 tablespoons sesame paste
• 1 tablespoon peanut butter
• 2 teaspoons sugar
• 1 inch piece fresh ginger, peeled and minced
• 1 clove garlic, minced
• 2 teaspoons chili-garlic paste, or to taste
• 1 cucumber, seeded and chopped
• 1 large handful yellow flat beans, blanched to tender and chopped
• 1 small bunch cilantro, finely chopped
• 2 tablespoons sesame seeds, toasted

Cook noodles according to package instructions.  The noodles should be on the firm side of cooked.  Drain and rinse in cold water.  Transfer to a bowl and hit with a healthy splash of sesame oil. 

Combine sesame oil, soy sauce, rice vinegar, sesame paste, peanut butter, sugar, ginger, garlic and chili-garlic paste in the bowl of a food processor.  Blend until just smooth.  Adjust seasoning with a tad more chili paste if desired.  Pour sauce over cooked noodles and toss well.  Combine cucumber, beans and cilantro in a small bowl.  Dress lightly with rice vinegar and spoon over noodles.  Sprinkle the whole thing with sesame seeds.  Serve immediately. 

Roast Carrots and Turkish Eggplant with Poached Chicken

Deep into the the lazy days of August - hoping this highly spiced dish gives me just the kick I need.  School supplies lady! Get it together.  Just giving the recipe for veg as honestly you could serve this dish with whatever you want - cold leftover steak, hard boiled eggs or grilled salmon. Hummus?  Dress any of those ideas up with a bit of lemon zest, cilantro and a cooling spoonful of thick plain yogurt. 

Roast Carrots and Baby Eggplant with Poached Chicken 

• 2 tablespoons cumin seeds, toasted and cracked
• 1 teaspoon Spanish paprika
• 1 clove garlic, minced to paste
• 1 teaspoon sea salt, plus more for vegetables
• 1/2 teaspoon cayenne pepper, less if you dislike heat
• 1/2 cup olive oil, plus more for vegetables
• 2 tablespoons lemon juice
• 1 large bunch carrots, trimmed, peeled and thinly sliced if thick
• 6 Turkish eggplant, halved
• Cold Poached chicken,  for serving - see above
• Thick plain yogurt, for serving

Mix together cumin, paprika, garlic, 1 teaspoon sea salt, cayenne, 1/2 cup olive oil and lemon juice in a small bowl or jar - a pint mason jar ideal as you will have leftovers and this allows for easy storage.  Let stand about 1 hour for flavors to mingle and mellow. 

Heat oven to 425.  Combine vegetables in a large bowl.  Stir or shake spice mix well and spoon about 1 tablespoon of mixture over vegetables.  Add about 2 tablespoons more olive oil to vegetables and season with a pinch or two more salt.  Arrange vegetables - in a more or less single layer - on a sheet pan or roasting tray.  Roast until vegetables are very tender, take on lots of color and start to caramelize, about 30 minutes.  The eggplant may lag behind - if so remove carrots for pan and continue roasting eggplant until done.  Serve with poached chicken - dressed in lemon and cilantro - with a large spoonful of cooling yogurt.  The remaining spice mix should be kept refrigerated until needed.  Spoon it onto and into anything - sliced avocado, cucumber soup - you name it. 

Lemon Grilled Mackerel

Grilled Mackerel - way to my Spanish-breed husband's heart, spirit and soul.  No recipe - just build a hot charcoal fire, line grill with lemon slices to prevent sticking and season fish (gutted and cleaned) with salt and pepper.  Fish should be ready in a bout the time it takes to drink half a glass of wine. Drizzle with olive oil before serving.  Chopped ripe tomato salad and strong vinaigrette makes a fine accompaniment.