Pasta of the Month - Spaghetti con Pomodoro e Vongole

Times flies by so quickly these days.  I realized I hadn't posted my "pasta of the month" for September.  This recipe is a combined approach to a simple pomodoro (tomato)  along with clams (vongole).  My tomatoes have been producing in spurts so linguine with clam sauce needed to become more accommodating.  All in all it was a great "marriage" of flavors.

What?  No picture of the finished dish?  That is so unlike me.  Anyone knows they can't eat without "the picture" being snapped!  Oh well, we must have been awfully hungry, but it was a pretty site and it tasted quite good!

Ingredients:

1/2 lb. of spaghetti

2 Tbsp olive oil

3 green onion, chopped

3 cloves of garlic, peeled and roughly chopped

2 cups fresh tomatoes. I used my "early girl variety.

1/4 cup chopped fresh parsley

2 cans (6.5 oz) chopped clams in juice.

2 Tbsp butter

Start the pasta water, bringing to a boil, add a bit of salt and the spaghetti.  Reduce the heat and cook according to directions, usually around 9-10 minutes.  Reserve some of the liquid before draining.  You may need it later.

In a large frying pan heat the oil on medium heat, toss in the onions and cook for 2 minutes.  Add the garlic, cooking for only a minute.  Add the tomatoes, parsley, and the clam JUICE only.  Cook for a few minutes while stirring.  Add the clams and only cook for about 2 minutes.  

Toss the pasta into the skillet, blending well.  Add the butter and a ladle of pasta water.  Plate and garnish with Parmesan if you wish.  This is a super quick meal! 

Tangy Zucchini Slaw

For the longest time I turned my nose up at the thought of eating any kind of slaw.  My first job was at Kentucky Fried Chicken where you got cole slaw or mashed potatoes instead of fries with that!  I would pour huge bags of cabbage into trash can-like containers, open bags of liquid dressing and mix away, practically diving into the mess slaw with every stir.  You get the picture.  So, yes, it took me a while to realize I was better off making my own.  Most of the time I know exactly what goes into my food.

For some unknown reason I  recently had a craving for slaw!  Here's my version of it with the addition of shredded zucchini.  MUST get rid of this zucchini any way I can!

Ingredients:

2 cups very thinly sliced "ribbons" of red cabbage (green cabbage can also be used)

1 cup shredded zucchini  Squeeze the excess liquid from it before measuring.

1/3 cup thinly sliced onion.

Vinaigrette

juice from 1/2 lime

1 Truvia packet (or the equivalent of other sugar, a tsp or so)

1/4 cup seasoned rice vinegar  (I used roasted garlic flavor)

1 Tbsp mayonnaise

1 Tbsp olive oil

salt and pepper to taste

Put the cabbage, zucchini and onion in a large bowl or container.  In a smaller bowl whisk the vinaigrette together and pour over the cabbage.  Blend well and season with salt and pepper to taste. This can be served immediately but it's best if it "marries" in the refrigerator for at least an hour.  Serves 4.

Lamb Cabbage Rolls

Cabbage is one of those vegetables that you can transform in so many ways.  I imagine my Czech ancestors were quite resourceful with cabbage as well as potatoes when it came to feeding their families.  Cabbage is inexpensive and good for you.  Why not try this.  It's easier than you think!

For this recipe I used lamb, however you can substitute beef or even pork if that's your style.  At the last minute (before going into the oven) I gave it an Italian twist by adding tomatoes and garlic.

Lamb Cabbage Rolls 

1 lb ground lamb, beef or pork

1 egg

1/4 tsp chili flakes

1/2 tsp garlic powder

1 handful chopped parsley

1/4 cup chopped onion

1/2 tsp dried rosemary, slightly crushed

1/4 tsp salt

about 5 cabbage leaves

For the sauce

14.5 oz can of diced tomatoes (you could use fresh, this is what I had handy)

3 cloves chopped garlic

a drizzle of olive oil

For the filling, combine all ingredients, meat through salt, mixing well.  Form into log shapes about 2 1/2 inches long.  You should get 8-10 of these.

Meanwhile. gently tear off 5 cabbage leaves.  Add to a large pot of boiling water and cook for 6-8 minutes to make them limp.  This partially cooks them, plus it makes the cabbage more pliable and  easier to roll.  Drain and cool until you can handle them.  With a paring knife cut out the hard middle vein and continue to cut each leaf in half.

Have a 9x13 baking pan handy.  Place a meat "log" at the cut end of cabbage and roll up like you would a burrito, folding in the sides first and firmly rolling to the end.  Place seam side down into the baking dish.  Continue rolling.  

Pour and distribute the diced tomatoes and garlic on top.  Drizzle with olive oil and cover with foil.  Bake covered for about 1 hour.

Apple Crisp - Beginning of Fall

Today marks the beginning to one of my favorite Seasons.  Fall is when the hustle and bustle slows down, the leaves turn to gold and crimson, the weather cools down and I start to make soups and fruit crisp!  Last evening I felt the urge to make a big pot of lentil soup.  The body knows when it's Fall.

Even though, my vegetable growing was lack luster, the fruit trees in this part of the country are heaving with apples, peaches, pears and apricots.  Now, is when I wish I had planted fruit tress.  Normally, they don't thrive in this climate and/or altitude, but this year we were never subjected to the late Spring frost!   Who knows; Maybe next year!

One of my neighbors "donated" the apples for this crisp.  Whenever I have those "reject" apples..You know, the ones no one will eat because of a bruise or two, I make a batch of applesauce.  Just peel, core and slice or cut into chunks, depending on what you'll use them for.   Put into a 3 qt saucepan with a little bit of water, cinnamon and sugar (I use a packet of truvia.)  Bring it to a boil, stirring occasionally, and reduce the heat to simmer until they're softened.  Then you can have fresh applesauce on oatmeal, with pork chops or make an apple crisp!  For this recipe I used about 2 1/2 cups of cooked apples.

Heat oven to 350 degrees.  Butter (or use coconut oil) an 8x8 inch square baking pan.  In a medium bowl put:

1/2 cup flour

1/2 cup brown sugar

1/2 cup oats (regular or quick cooking)

add:

1/2 (4 oz) butter (cut up)

Work the chunks of butter in until you have a coarse meal (slightly lumpy).  

add:

1/4 cup chopped pecans

1 tsp cinnamon

1/8 tsp salt

Mix well.  Pour the apples into the pan, leveling them out.  Add the flour/oat mix on top, spreading evenly and gently press down.  Bake in the oven for about 30 minutes.  Cool slightly.  Can be served warm or cold.  It's just plain great, anyway!

NOTE:  While I can take credit for the apple crisp picture, the changing colors of the leaves picture was taken during a New England Fall vacation several years ago.  You need to see the hills with flaming crimson, gold and yellow at least once.  Put it on your "bucket list".  Gorgeous!

Tuesday Travel - Picnic in the Sierra Nevadas

"There are few things so pleasant as a picnic eaten in perfect comfort." - W. Somerset Maugham

Today is Travel Tuesday, and yes, I'd like to say I went hiking in Macchu Picchu or Costa Rica.  However, some of the best hiking trails happen to be right in my backyard and that's where I "hit the trails" the last two weekends.

Did you know that Macchu Picchu's elevation is lower than my hike on the Lower Loop Tahoe Meadow trail?  The Tahoe Meadow's trail came in at around 8500 elevation while Macchu Picchu hovers around 8000 feet!  Of course, to get to the Peruvian site you need to go to Cusco to begin the Inca Trail hike or take the train to a point where you hike the rest of the way.  Holy crap, Cusco is at 14,000 feet!!!  I've got more conditioning ahead of me...

Nevertheless, we made the trek into the meadows with picnic provisions in the backpack.  Hubby carried the backpack while I snapped pictures and made sure I didn't pass out!   The trail is wide and mostly flat except for a few hills which we navigated with a few brief "rest stops" to catch our my breath.  About half way we stopped for our picnic.  Gourmet peanut butter and jam, and last week roasted red pepper hummus with avocado on, of course, Tahoe 12 grain bread!

I'll leave you with some pictures of the beautiful Tahoe Meadow Trail System which starts just off highway 431 between Mount Rose ski resort and pristine  Lake Tahoe.  

Trail system map

Babbling Ophir Creek meanders through the hike

View of Washoe Lake looking East

Picnic time ...Hummus and avocado sandwich

Ahhhh!

Italian Fried Zucchini

Although not a bumper crop, my zucchini is finally gaining momentum!  Apparently, the "farmer" who grew the zucchini for this recipe did have a bumper crop of gigantic foot long squash.   I like to  use those big ones for shredding to put into a zucchini bread recipe.  1/2 of one went to the previous chocolate zucchini cake while a whole zucchini, along with an eggplant, was fried up with an Italian twist.

I know there's a healthier way to prepare this, but why ruin a good thing.  Just don't eat it as often.  It is time consuming, so not for beginners unless you like a good challenge.  The key is to set up a "work station" so it flows better.  From right to left, picture this.  (I guess a picture would have been nice, huh?)  Next time I make this, I'll take a picture of the "work station".

In a column I have the sliced zucchini or eggplant in a bowl or plate waiting to be cooked.  Below that, a pie plate size dish containing the beaten egg.  Lastly, below the egg is a pie plate of flour.  On the stove top is a 12 inch frying pan you'll cook the zucchini in.  To the left of that will be a saucepan with your favorite marinara sauce.  To the left of the sauce will be a casserole dish waiting for the finished product.  Below that will be a plate covered with paper towels.  After you fry the zucchini, place on the paper towels to absorb some of the oil.  The last container on the left will be some grated Parmesan or Romano cheese for garnish. 

Now you've got the idea!  Take zucchini and dredge in egg, then flour and place in the heated pan with the oil in it.  When done on both sides, remove the zucchini to the paper towels, blotting (gently pressing down).  Leave there to start the process over with more zucchini.  When that batch goes into the pan, remove the absorbing ones to the casserole dish placing a layer at a time, salt and pepper, smear a dollop of marinara on top and a sprinkle of cheese.  Whew!  I never said this would be easy, but tastes so good.

NOTE: About half way through the frying process the oil turns a yucky brown.  This is when I remove from the heat, cool the pan down and pour the drippings into a "safe place" (old coffee can) and wipe the pan to remove the rest of the yucky.  Pour more oil into the pan, heat up and your ready for the second half.

So, have I lost you yet?  If not, here are the ingredients:

1 large zucchini or eggplant, sliced into 1/4 inch thickness rounds.  I don't peel the zucchini, but I do peel the eggplant.  

2-3 eggs, beaten  Sometimes when I cook the eggplant only,  I can get away with 2 eggs.

About 1-2 cups flour  Again, you may start out with 1 cup and need to add more flour.

salt and pepper to taste

olive oil   I start with covering the bottom of the pan - about 1/8 inch and may need to add more between batches.  Eggplant absorbs the oil like a sponge, it seems.

1 - 1 1/2 cups marinara

1/2 cup or more of grated cheese - Parmesan or Romano

Okay, so this sounds a bit like rocket science but I can do this process in my sleep by now.  Hey, I'm married to a wonderful Italian man.  He likes his zucchini and eggplant Parmesan.  His mother would make it for the family and he'd bring his eggplant sandwiches for school lunch only to get them stolen.  It's that good and ALWAYS better the next day.  Enjoy.

Chocolate Zucchini Cake

If you have an over abundance of zucchini from your garden, and most people do right now, here's a way to put a dent in it and enjoy your harvest.  As for me, my harvest has been slow and sporadic.  For some reason I've gotten shriveled or tapered ends on my zucchini.   Although unsightly, it doesn't stop me from using these.  Who's going to know if they're shredded up!

Not so pretty but perfect for breads and cakes!

When I run across recipes, I check over the ingredients to see if I can cut off some of the fat or sugar. I guess this behavior comes from a lifetime of dieting and trying to eat right.  But, I was in one of my moods that made me declare "Who gives a rip!"   The only adapting I did was using vegan cane sugar (because that's what I had) instead of regular sugar.  Besides, there is healthy zucchini in the recipe making it moist and satisfying.  I rarely put frosting on top unless it's a special occasion so I figure I'm cutting back, right?  Sure....

Chocolate Zucchini Cake - Adapted from The Italian Dish Blog

2 - 2 1/2 cups of medium grated zucchini.  I used my handy box grater.

1 Tablespoon of coconut oil or butter can be used to grease the pan

1 cube  (8 Tbsp)unsalted butter, room temp and cut into pieces

2- 3/4 cup flour

1/4 cup unsweetened cocoa

1 1/4 tsp baking soda

1 tsp salt

1- 1/2 cup sugar.  I used vegan sugar

1/2 cup vegetable oil

2 eggs

1 tsp vanilla

1/2 cup buttermilk  (if you don't have any, put 1/2 Tbsp of white vinegar in milk  and let it sit for 15 minutes before using.)

Grate your zucchini and make sure it is squeezed and well drained.  Grease a 9 inch round baking pan with the coconut oil or butter and heat the oven to 350 degrees.

Sift the flour, cocoa, baking soda and salt together in a medium bowl.  In another larger bowl beat the butter and sugar until fluffy,  Add the oil while beating, then the eggs one at a time, add vanilla and start to incorporate the flour and buttermilk in batches using a low speed on your mixer.  Stir in the zucchini and pour into the pan.  Bake until done, for about an hour.  Check with a toothpick inserted into the middle of the cake.  When it comes out clean, it's done.  Remove from the oven and cool for approximately 15 minutes.  Invert and carefully remove it from the pan.  Dust with powdered sugar or frost with your favorite frosting.

Arugula Walnut Pesto

Pesto is traditionally made with fresh basil and a bit of lemon to go along with the other ingredients.  Let's break the tradition and do something different!  Yes, I like to "shake it up" in the kitchen and use what's available at the moment.  The final harvest of arugula went into this creation.  Goodbye arugula....see you next year.  

What's so great about making your own pesto?  You can freeze it in small manageable containers and have Summer pesto on your pasta in the dead of Winter.   You can use it as a spread on sandwiches or put together an easy potato salad with a touch of pesto.

This recipe makes approximately 2 cups.  If you don't like arugula, substitute spinach, chard or basil. I happen to like the peppery notes arugula is known for.

Ingredients:

2 cups fresh arugula

2 Tablespoons chopped lemon verbena (You can use a Tbsp of lemon juice, instead.)

1/2 cup Parmesan or Roman, grated

1 clove garlic, rough chopped

1/2 cup walnuts

1/3 - 1/4 cup of  olive oil

salt to taste

Method:

Place the first five ingredients into a food processor with a blade attachment.  Pulse until well blended.  It will have a thick consistency.  Start to drizzle in the olive oil while pulsing until you reach the thickness that you want.  Salt to taste.  Add to your favorite pasta and enjoy!  Of course you can always buy a jar at the store, but, I promise it will not be the same.  Fresh is always best!  You can make a batch in less than 10 minutes so try it.

Lessons in Gardening and Culinary Herbs

In my recent post about the Margarita Shrimp Scampi, I listed one of the ingredients as lemon balm, which was wrong.  I used lemon verbena!  (I've changed the post).  I still get these two herbs mixed up, but no longer.  I did my research and I'm happy to say that if you made the scampi already with lemon balm you weren't too far off from the flavor.  Verbena and balm are similar in fragrance and flavor.  Verbena is not as hardy and thrives in climate zone 9 and I'm in zone 4-5.   Needless to say, my lemon verbena plant will be coming indoors for the Winter.  At least I'll give it a try.  Hopefully, it's compatible with "chewy the indoor cat".

After doing the research, I yearn, once again, for a place in the Mediterranean.  The lemon verbena plant is a perennial (comes back every year) and actually grows to almost 10 feet in those sun drenched areas!  I realize that's not too exciting for some of you, but it's enough to float my gondola!

So, how does my garden grow this season?  Not well!  On a positive note my cherry tomatoes were abundant, while my early girl tomatoes were a delicacy for the rabbits.  The quail didn't let a little fencing get in their way.  They joined right in to harvest what they could.  The arugula was plentiful as was the spinach.  The zucchini is slowly producing.  My mantra when it comes to the garden in these parts is, "There's always next year".

abundant cherry tomatoes

Quail...helping themselves

I learned quite a bit, as I do every year, unfortunately by trial and error.  My prized tomatillo with tons of blossoms was severely yanked from the ground after I read that I should have bought two or more for pollination.  A horticulturist, I'm not.  And the Japanese eggplants that showed some promise,   shriveled up and were shadowed by the giant early girl tomato plant.   The beets were eaten, not by humans, and the mint was lackluster!   I'll get this right!  I already have "BIG" plans for next year's garden lineup.

Ricotta stuffed zucchini blossoms

On the subject of food, I've had numerous salads with arugula and spinach, zucchini blossoms, stuffed with ricotta cheese or scrambled into eggs.  I even made a chocolate zucchini cake the other day.  So, while I may sound ungrateful for a not so good growing season,  I'm thankful that I had what mother nature tried her best to provide, sunny beautiful weather.   And besides, "I BUILT MY GARDEN" myself" and it gives me great pleasure to start something from seed, nurture and watch it grow to help feed my family.  Hope your harvest is bountiful!

Easy Mixed Fruit Cobbler

It doesn't get much easier than this.  I admit, when I was a working mother I would cheat a bit and use Bisquick for dumplings, waffles, pancakes, and biscuits.  So, for you working moms, this one is for you.  Or if you just want to throw a quick dessert together for company or your family, use this recipe.

I had an assortment of fruit getting riper by the minute and what better to make than a cobbler.  You can use up all those peaches, nectarines, apples and raspberries.  I did.  The only thing that may have made this tastier would've been to add a scoop of vanilla bean ice cream!

Easy Mixed Fruit Cobbler

adapted from Cooks.com

2 Tbsp melted butter

1 cup Bisquick baking mix

1/2 cup sugar

1/2 cup milk

2 1/2 - 3 cups fruit of choice (I used a combination of raspberries, peaches, nectarines and a small apple), peeled and cut up, then put in a pan with a small amount of water.  Cook down until apple is soft.

Heat the oven to 375 degrees.

Pour the melted butter into an 8x8 inch baking dish.  Mix Bisquick, sugar, and milk.  Pour over the butter and spoon fruit on top.  Do not mix.   Bake for about 30 minutes.  This recipe can easily be doubled.  (Just use a larger baking dish.)

Margarita Shrimp Scampi

It's five o'clock somewhere!  Why not have your margarita and eat it too?  That is, use the margarita mix to add flavor to your scampi.  I like to think of shrimp as the ocean's chicken.  It's as versatile as chicken, yet it cooks in a fraction of the time.  I can still hear Forrest Gump rattle on about how Bubba prepared his shrimp!  Boiled, broiled, scampi, fricassee, barbecued,  etc.

My "secret" ingredient in this dish is lemon verbena.  My outdoor plant is thriving, so while it is, I'll take advantage of fresh herbs.  When the weather turns Fall-like, and it has lately, I'll use more dried herbs.  Just pull the whole plant, hang upside down and dry, slide the leaves off and bottle for the Winter meals.  I do the same with lavender, although this season the lavender looks sad. 

Dried lemon verbena..last year's harvest

This is one of those meals that comes together in almost less than 15 minutes!  Give it a try!


Margarita Shrimp Scampi

1 Tbsp olive oil

2 Tbsp butter 

3/4 - 1 lb. of medium - large sized shrimp, cleaned and deveined

1 tsp lemon verbena, chopped finely

2 garlic cloves, minced

1/2 cup margarita mix

1 Tbsp parsley, chopped

a handful of fresh chives, chopped (for garnish)

In a large skillet on medium heat, add the oil and butter and slightly warm (melt).  Add the shrimp, cooking on one side for a few minutes.  (The shrimp will start to turn pink)  After turning add the lemon verbena, garlic and margarita mix and turn down the heat to simmer (low) until just about done.  Add the parsley and mix.   Plate the shrimp and sprinkle with the chives.  Voila...it's done!  And very good!

Add Parmesan for hubby....serves 2