A Time to Celebrate!

The past couple of weeks have brought some great reasons to celebrate.  First, I was given the clearance to start riding my bike again, my elbow is all better.  Second, I finally got my Architecture license! Whoo hoo!  Third, my very great friend, Megan was in town for the weekend on her way to a conference.  Fourth, summer is officially here, this is probably reason enough.  Melissa reminded me that I have had a bottle of champagne that my boss gave me three years ago that I still had not opened.  It was time to pop open that bottle and celebrate, so that's exactly what we did this weekend.

Time to Celebrate!

I had been wanting to host a small dinner party on the roof for some time now, so that's exactly what I did.  The menu was Avacodo Dip, Spinach, Red Onion & Cherry Craison Salad, Summer Squash Ribbons with Lemon & Parmesan, Lemon & Basil Roasted Chicken and last but not least a tasty Fruit & Pudding Trifle Megan whipped up (so good- we must beg her to post it up).  Everything was gluten free and absolutely tasty.  Everything was super easy to make time so that everything was ready when needed.  Megan made the desert before everything else so that it could set up in the afternoon.  I prepped the chicken and put it in the oven.  I mixed up everything else while it was roasting.  First the avocado dip, the salad dressing and salad and finally the summer squash just before the chicken was done.
I have made two of these recipes before, but I have three to share with you today.  I followed most of the recipes pretty closely, maybe adding more or less of this or that to some of them.  I highly recommend the Sweet Paul Magazine that I found the Avocado Dip and Lemon & Basil Roasted Chicken in.  There are so many more recipes that I need to try from it.


Avocado Dip

The avocado dip was gone in an instant & look at that chicken!

• 2 ripe avocados
• 4 tablespoons mayonnaise
• 3 tablespoons lemon juice (I used one whole lemon)
• 1 garlic clove, minced
• salt & pepper to taste

1. Peel the avocado, and mash the meat in a bowl with mayo, lemon and garlic. (I tossed it in the blender for a bit to get it nice and smooth)
2. Season with salt and pepper.
3. Serve with chips  or other tasty dipping snackers.

Summer Squash & Zucchini Ribbons with Lemon & Parmesan

Delicious ribbons of squash!

• 1 medium summer squash
• 1 medium zucchini 
  
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 3/4 cup Parmesan, shaved
• kosher salt and pepper

1. Cut the squash and zucchini into long, thin strips using a vegetable peeler (discard the seedy cores). Place in a large bowl.
2. Add the oil, lemon juice, Parmesan, 1/2 teaspoon salt, and 1/2 teaspoon pepper and toss gently to combine. Serve immediately.

Lemon & Basil Roasted Chicken

Read for the oven.

• 1 large chicken
• 1 bunch basil
• 6 tablespoons olive oil
• salt & pepper
• 2 lemons, cut in half
• 2 pounds small potatoes
• 2 or 3 carrots cut into 2" chunks
• 8 cloves garlic, left whole

1. Preheat oven to 450ºF. 
2. Remove the gizzards and liver if inside the chicken cavity and rub chicken well with 2 tbsp olive oil.
3. Lift up the breast skin gently and place a bunch of basil in the “pocket”. 
4. Sprinkle with salt and pepper & Place in an oven-proof dish with potatoes, carrots, and garlic. 
5. Fill the cavity of the chicken with two lemon halves. 
6. Squeeze the remaining lemon over the chicken and drizzle with olive oil. 
7. Roast for 20 minutes, take it out and baste it and put it back in at 350ºF for about another 45 minutes (mine was in for 55 minutes)
8. Let the chicken rest for 10 minutes before serving.

We didn't even make it to our seats to eat we were so hungry & it was so good!

Take it all the to roof and Enjoy! 

Zucchini & Pea Risotto

 Sunday's are excellent for spending some time cooking dinner.  I try to make something that takes more than 20 minutes once a week and Sunday is normally the only day that I have the time or patience to do so.  Yesterday started a bit slow after celebrating the end of the world not happening, but I had been wanting to make this Spring Risotto with Peas and Zucchini since before I hurt my elbow from my Great Food Fast cookbook.  

 

Zucchini has started to be a staple in my kitchen.  There are so many wonderful things to make with it.  This was no exception, it was so good, even tonight as a leftover. I'm sure I've said it before, but I am picky about my leftovers, so you know it was good.  I only made a few modification to the original recipe part due to what was in the kitchen. It also took more than 30 minutes to get all the broth added.

 

Ingredients

• 16 oz. chicken broth
• 3 tablespoons butter
• 2 smallish medium zucchini cut into 1/2-inch cubes
• 3 cloves of garlic chopped- divide in half
• Coarse salt and ground pepper
• 1/2 cup finely chopped red onion
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 1 cup frozen peas, thawed
• 1/3 cup grated paramsan cheese
• 1/3 cup grated asiago cheese

Directions

1. Heat broth and 2 1/4 cups water; keep warm. Meanwhile, melt 2 tablespoons butter in a 3-quart saucepan over medium heat. Add zucchini and half of garlic; season with salt and pepper. Cook, stirring often, until zucchini is golden, 8 to 10 minutes. With a slotted spoon, transfer zucchini to a plate.
   
2. Reduce heat to medium-low. Add onion and remaining garlic; cook until soft, 5 minutes. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Raise heat to medium. Add rice; cook, stirring, until translucent around edges, about 3 minutes. Add wine; cook until absorbed, about 2 minutes.
   
3. Cook, adding 1 cup hot broth at a time (stir until almost all liquid is absorbed before adding more), until rice is tender.
   
4. Add zucchini and peas; cook until peas are bright green, 2 minutes. Remove from heat. Stir in remaining tablespoon butter and cheeses. Serve, topped with more cheese.
   
   Enjoy! 
   

Zucchini Pizza

Back in March I was catching up on one of my new favorite blogs, Eat, Live, Run, and some how came across an old post, "Cheesy Zucchini Pizza That Will Rock Your Face".  With a name like that, how can you resist trying it?  Plus I am a huge fan of zucchini and baking things so I new I needed to try this sometime soon.
I tried her homemade Pizza Dough which was super easy and tasty.  Plus, a wheat crust with zucchini just seems right.  The recipe is enough for two crusts which is very good cause I did manage to screw up at the last minute.  Not thinking, I put the dough between two sheets of wax paper to roll it out, and there it stuck.  Luckily the other half of the dough I had thrown into the freezer had not froze yet and I pulled it out to save the day.  Since you can just buy dough or a crust already done up, you can easily avoid my mess up.
The pizza I made was probably a large, definitely enough for four people.  That said, I had way too much zucchini/cheese mixture to put on the pizza, so it is hiding out in my fridge to become something tonight. (Maybe some sort of quesadilla?) I don't know if my zucchini's were too large or if it is just too much.  I would say you might only need one zucchini and one to one and a half cups of mozzarella cheese. I also added peppers to her recipe and was going to add some of my brother's dried chili mixture, but since my spice sensitive friend was joining me for dinner I decided I had better not. All in all it was really tasty and you think your eating healthy with all the veggies and whole wheat and cheese. Plus, it reheats excellently for next day lunch!


Ingreidents

• Pizza dough! (see link above or buy some)
• 2 large zucchinis, seeds removed 
• 1/2 red pepper, diced
• 1/2 green pepper, diced
• 2 cloves garlic, minced
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• sea salt
• pepper
• red pepper flakes

1. Preheat the oven to 500 degrees when you begin preparing the zucchini & peppers.  Spray a cookies sheet or pizza baking stone with nonstick spray. Set aside.
2. Grate the zucchinis and press with paper towels to soak up the liquid. Mix the zucchini and the peppers with the mozzarella cheese and a dash of salt and pepper. Stir well to combine.
3. In a small bowl, combine the ricotta cheese and garlic. Season with sea salt and pepper to taste.
4. Work the pizza dough into whatever shape your heart desires. Spread the ricotta cheese on top and then top with the zucchini mixture. Add some pepper flakes. 
5. Reduce oven temperature to 450 and bake pizza for about 12 minutes, or until the crust begins to turn golden and the cheese has started to bubble.

Enjoy! 

Zucchini: Not just for Baking Anymore

When I was growing up zucchini was explicitly used for brownies and bread.  In all honestly, I don't think I would have eaten a zucchini if mom had tried to feed us a dish like the one I describe below. Perhaps that is why I didn't know you could use zucchini for anything else or that you would want to pick them while they are small. We would grow these huge zucchinis in the garden that would be at least two feet long and several inches around. Around here you are lucky to get one that is more than two inches in diameter at its thickest, which doesn't leave much for shredding once you take out the seeds.

Due to this lack of baking sized zucchini, I started playing with dishes that use it as an actual vegetable, (interesting fact from Wikipedia: it is an immature fruit, being the swollen ovary of the female zucchini flower) and have found some really good recipes with pastas or sauteed with other veggies.  Needless to say, the zucchini has worked it's way into my normal dinner menu in many ways.  My favorite dish is something following a recipe I found, I think, from Great Food Fast that I have modified and just toss together what I have on hand but it is generally like this:

1 small zucchini cut into rounds
1 small yellow squash cut into rounds
1/2 green pepper and red pepper cut into 1/2" pieces
1/4 vidalia onion cut into 1/2" pieces
(basically equal pieces of each one cut up)
olive oil
Salt and Pepper
Over medium heat in a large skillet heat oil. Add the vegetables and sprinkle with salt and pepper to you liking. Cook, stirring frequently, until squashes are golden brown.
Depending on what I'm what else is for dinner, I also like to toss in some chicken that has been cubed. I really love this recipe especially since you can add other veggies to mix it up and it's really quick.

While I  was at the farmers market on Saturday in search of zucchini and a few other things, I was very excited to see large (for this area) ones that would be perfect for shredding and baking. I had these two large zucchinis sitting on the counter with the small ones waiting to be used, or until last nights terrible discovery. When I went to grab the smaller ones to mix up dinner, I moved a large one and realized that it was complete mush inside.  I was rather upset since I bought them three days before and they seemed fine. I set it a side while I inspected the small ones which were fine but the other large one had mold growing on half of the underside. Annoyed I chopped off the bad half and sent it all to the neighbors compost bin and tried to decide what I was now going to bake with only 1/4 of the zucchini I thought I had and that was semi quick since it was already 9 PM. I found the following recipe in 500 Cupcakes that used a small amount of zucchini, and I modified it a bit to the ingredients that I had on hand. Oddly, while it has Chocolate Chip in the title, the recipe did not have chocolate Chips in it...

Low Fat Chocolate Chip Zucchini Muffins
2 2/3 cups all-purpose flour (I ran out of all-purpose flour and had to use a tiny bit of wheat flour)
1 cup sugar
1 tbsp baking powder
2 tbsp cocoa powder
1 tsp fresh ground pepper
2 eggs lightly beaten
1/2 cup vegetable oil
3/4 cup milk
1 tsp vanilla
1/2 cup shredded zucchini

1. Preheat the oven to 350 degrees.
2. Mix the dry ingredients together. In a separate bowl mix the rest of the ingredients except the zucchini together with an electric mixer until combined.
3. Add the flour mixture to the milk mixture until just mixed. Add the zucchini.
4. Spoon batter into a greased muffin pan and bake for 20 minutes. (I had to bake them for about 25 minutes)

5. Remove and cool on a wire rack.

You can really taste the pepper in these and it is balanced well with zucchini and the tiny bit of chocolate. They are nice and soft on the inside and perfectly moist.  I think that they would be excellent if I had used half all-purpose and half wheat flour. A note for next time.