Lombardy Risotto with Zucchini

I feel I have too much experience in the kitchen to not have tried out a Risotto until I was 27 years old...but the truth is, I had never made a Risotto until this very year.

And there's always been a lot of hype regarding Risottos.

And now I get it.
I totally get it!

Freaking. Delicious. Nuff. Said.

Confession:

Growing up, a common weeknight meal centered around pan-fried meat, a canned veggie and box of either Rice-A-Roni or Pasta-Roni.

Risotto is like Rice-A-Roni. On steroids. With pizzazz. And without preservatives.

Every bite was a heavenly reminder of what childhood family dinner was...or could have been.

(Honestly, not complaining - I had the luxury of consistent meals, AT HOME...WITH MY FAMILY, that's pretty awesome and my parents actually taught me a lot about cooking and loving food, so more power to a box of Rice-A-Roni!)

Ingredients/Directions: 
From  Cuisine of the Alps

Remove stems from 3 small Zucchini and slice thinly. In a large skillet melt 2 Tbsp. Butter over medium high heat. Add the zucchini slices, saute 2-3 minutes until golden. Remove from skillet and set aside. Add 2 more Tbsp. Butter and saute 1/2 cup minced Onions and 1-2 cloves of crushed Garlic for 5 minutes. Add 1 cup short-grain Rice, saute until grains become golden. Pour in 2 cups of Broth. Cook, uncovered, stirring occasionally, 10 minutes. Add 1 more cup of Broth, the zuchini, and 1 cup finely chopped Parsley. Season with salt and pepper. Continue cooking until all the liquid is absorbed. Add remaining 1 cup of Broth. Continue cooking a little longer, until the rice is just tender. Stir in the remaining 1 Tbsp. Butter and 1/4 cup grated Parmesan Cheese. Serve while still moist and creamy.

Masala Black Eyed Peas and a Re-Make

Recently, I was asked what my favorite thing to cook is...the answer, nothing really. What I LOVE to do however is take some insignificant amount of leftovers and create an entirely new meal the next night...so from a hearty dish of Black Eyed Pea Masala on rice to Open Face Hummus and Masala Sandwiches, this post is a feature of what I love most about working in a kitchen!

Masala Black Eyed Peas:

Saute one Onion in a touch of olive oil, add 2 tsp. Cumin Seed (or powder if that's all you have). Once onions are translucent add 1 Tbsp. Ginger and 1 Tbsp. Garlic and saute for about 30 seconds. Add 2 cups of prepared Black Eyed Peas and Cayenne Pepper to taste, additionally add 1 tsp. Turmeric, 2 cans of diced Tomatoes, 2 tsp. Garam Masala, 1 tsp. Sugar, 1 Tsp. Salt and a bit of water (1/2 cup perhaps) and simmer until everything is tender, mixed and delectable. Serve over rice prior to a game of Pandemic or any other such thing.

Re-Make - Open Face Hummus Masala Sandwich:

Using leftover Masala and prepared Hummus simply slather a piece of bread with hummus, top with masala, carmelized or stir-fried onions, thinly sliced zucchini, cheese and bake until warm and cheese has melted. Add an egg on top for added protein - viola! You've just made that one cup of leftover masala stretch one more night for three or four mouths!

Minestrone

Living in Laramie there were few things I enjoyed more than a big ole bowl of Minestrone. With too many friends leaving the expat life and heading back to the states I found myself with a lot of dried beans, including chickpeas...honestly, if friends have to leave, at least they can leave delicious foods behind for you to cook up in their absence.

So it came to be, a pot of Minestrone...which should never have exact measurements, as it's a soup...so, for me and my household, Minestrone includes:

Chickpeas, carrots, cabbage, onion, garlic, tomatoes (usually from a can), chicken or veggie broth (or tea), salt, pepper, italian seasoning and zucchini (or another form of summer squash) and it shoudl have noodles, mine however did not this go round.

If you make a large batch, which, why not? You should call up some friends and request they join you for dinner and if they feel they must, they can bring a baguette.

And should you find yourself with hardly a cup of soup left over, why not reduce it in a skillet the next night, add additional spices, perhaps chili powder or whatever your in the mood for and throw in a couple cups of rice -- it's a bit like fired rice and it's a fun way to use up some leftover soup ^.^

Grilled Hummus and Veggie Wraps and Sauted Spinach Salad

Neither of these recipes takes a rocket scientist. If anything, you need a fridge full of veggies, some tortillas and a food processor is beneficial as well.

If you need to prepare hummus - throw one or two cups of Chickpeas/Garbanzo Beans into a food processor with olive oil, 2-3 cloves Garlic and 1-2 Tbsp. Tahini and let 'em have it.

I have a thing for roasted veggies, so I threw some eggplant, zuchinni and Onions into our oven while I spread the humus and chopped a tomato. Piece it all together as you would a wrap/burrito. If you have some Feta lying around - I'd TOTALLY throw that into the mix. Enjoy once it's a bit crispy on the outside, you'll feel joyful!

As for the Spinach Salad...I had some left over veggies from a pasta dish that had been 'marinating' in olive oil and balsamic vinegar, I ate the 5 pasta noodle left and wanted to toss the veggies with the spinach...but didn't want the veg sinking to the bottom of the salad. Hence, sauteing...throwing the veg and the spinach into a skillet allowed the spinach to share the dressing and 'grab onto' those veggies a little better than if the Spinach weren't sauted. 

Hassleback Hash

What could be better than combining the timeless Harrington favorite of Hash with the recently discovered awesome-ness of Hasselback Potatoes?

Not much. Not much at all.

Zucchini Fettucine

Extended Life for: Zucchini, Green Onions and Peppers Ingredients:

1 pkg. Linguine noodles
Oil for sauteing
3 cloves Garlic, minced
4 cups Zucchini, grated
1/2 cup Pepper, diced
1/2 cup Onion, diced
6 oz. Cream Cheese
2-3 Tbsp. Butter
Basil
Salt and Pepper
Green Onions, sliced
Parmesean Cheese (optional)
Milk to desired consistency

Directions:

Boil water for noodles. Heat oil in large skillet, saute onion and pepper. Add zucchini, saute for about 10 minutes. Add sesonsing. Melt cream cheese and add butter and milk until desired consistency. Add cooked noodles to skillet, mix and serve with green onions and parmesean.

Zucchini Sauted with Pine Nuts and Raisins

Extended Life for: Grapes and Zucchini

This is yet another great recipe from Vegetarian Times. However, I did not make match-stick zucchini slices and our raisins were home-made. Having discovered an abundance of grapes late this summer, we placed them in the dehydrator and now have some of the worlds most rich and delicious grapes, they complimented this dish beautifully!

Ingredients:

2 medium zucchini (or 1/3 of a GIANT zucchini)
2 Tbs. olive oil, divided
2 Tbs. pine nuts
2 garlic cloves, minced
2 Tbs. plus a little extra, balsamic vinegar
3-4 Tbs. raisins
1 tbs. capers - plus a little "juice"

Directions:

Slice zucchini into bite size pieces. Have nuts, garlic, capers and raisins ready to add as the dish will now come together pretty quickly. Heat 1 Tbs. oil in a skillet or wok, add zucchini, season with salt, saute for about 2 minutes, until zucchini are tender. Remove zucchini. Heat another last Tbs. of oil, add pine nuts and garlic, saute about a minute. Add vinegar, raisins and capers, cook 30 seconds. Add zucchini and heat entire mixture through. Serve over rice or alone and enjoy!

Spelt Zucchini-Nut-Rasin Pancakes

Extended Life for: Raisins, Nut Mix and Garden Zucchini

My first issue of Vegetarian Times housed 5 great recipes for zucchini. I have already prepared the Zucchini-Tomato Gratin as published but took some liberty with the Sweet Zucchini-Ricotta Pancakes with Raisins and Walnuts which brings us to this gem of a recipe. Using some raisins we salvaged last spring and the nut mix from an abundance of salads we had late this summer I made these pancakes my very own!

Ingredients:

4 cups grated zucchini

1 tsp. salt

4 large eggs

1 cup ricotta cheese

1/2 cup sugar

1 cup spelt flour

1 tsp ground cinnamon

1/2 tsp baking powder

1/2 cup raisins

1/2 cup nut of choice

Butter or oil for cooking

Directions:

Sprinkle zucchini with salt, stir to combine and let sit while you prepare the rest of the batter.

In seperate bowl, whisk eggs until frothy. Whisk in ricotta and sugar. Stir in spelt, cinnamon and baking powder. Squeeze excess liquid from zuchinni. Fold in raisins, nuts, and zucchini.

Spray pan with oil or add butter. Place desired amount of batter in pan, let mix cook for about 3 minutes, flip and cook for another minute or two until both sides are crisp and golden.

Serve topped with favorite pancake topping or try vanilla yogurt with cinnamon sprinkled on top. Delicious, vegetarian and easy! Enjoy!

Stuffed Zucchini

Extended Life for: Zucchini, Onions, Garlic with Sun dried Tomatoes, Artichokes, Tomato

A couch surfer recently brought us the most gorgeous and gigantic zucchini, so we saved it from any Idahoan animals that may have come and snagged it. The artichokes are from a grocery store that offers goods which are past their expiration date or in the case of the artichokes, living in a dented can. As for the other goods, we salvaged them, it's the freegan in us.

Ingredients:

1 Large Zucchini
1 Tomato, Diced
1 Can Artichoke Hearts, Drained and quartered
Spoonful of Garlic with Sun-dried Tomoto (or two minced cloves of garlic)
3/4 cups Balsamic Vinaigrette Marinated Onions
1/4 or so cups of Balsamic Vinaigrette
A few shakes Bread Crumbs
Italian Cheese of Choice
Olive Oil
Salt & Pepper to Taste

Directions:

Preheat oven to 350 degrees. Cut zucchini is half and remove seeds/pulp. Place zucchini halves in a baking dish (9x13), drizzle with olive oil, season with salt and pepper place in oven while you mix stuffing.

In bowl mix tomato, artichoke, onions, vinaigrette, garlic and bread crumbs. Place half of mixture in each half of zucchini and drizzle with extra vinaigrette if desired. Sprinkle cheese on top.

Bake for about an hour or until tender. If you are using smaller zucchinni, check them after half an hour and continue from there. Enjoy with Cheesy Hummus Buns or pasta of choice!