Zucchini Pasta

This recipe is my variation of one I had gotten from my friend Kristi, one of many delicious recipes I might add!  It was last summer when everyones zucchini plants were going insane in their gardens, what perfect timing!
I find myself saying a recipe is a huge success when everyone is eating what I cook rather than making themselves a peanut butter sandwich or a bowl of cereal.  Yes.  You heard me right.  If the wee ones don't like what is served, they make their own dinner.  Since they are not big enough to use the stove,  those are the only options for them to do independently.  It happens, but not often.  This recipe is a rather large success for sure and they love the leftovers for school lunches!

Here's what you need:

• 2 1/2 pounds of zucchini and yellow squash (or all of one)
• 1 onion, thinly sliced (I always have a vidalia or a sweet onion)
• 4-5 garlic cloves (chopped)
• 2 tsp 21 Season Salute (Trader Joes is the place to get this)
• 1/4-1/2 tsp red pepper flakes (it really depends on how spicy you like it)
• 1/4-1/2 cup sun dried tomatoes, julienned
• 1 1/2 cup parmesan cheese, grated
• 12-15 leaves Basil, chopped
• Parsley, 3 Tblsp chopped
• Lemon, zest and juice
• 8 oz long pasta (I use 4 oz of whole wheat pasta and 4 oz of white)

While you are getting the rest of the ingredients together throw a large pot of water on the stove to start boiling.  It's a time saver for sure.

Now get to work on that zucchini/squash, or both.  What you are looking for here is to peel the squash until you start hitting the seed core.  No need for those seeds in this recipe.  I make a lengthwise peel, then rotate it a bit...repeat.  You will wind up with a big old pile of zucchini/squash "pasta" in no time.  Ignore the pink in the background...I think it's a bag of romaine hearts.  Whatever.  

Chop your garlic and slice your onions thinly.  I don't think I should even have to consider them to be actual ingredients...they should be treated like olive oil, salt and pepper as far as I'm concerned, just a given.  You know you need them in the recipe to make everything taste good so just automatically add them to everything...unless you're baking.  That would just be nasty.

Once the water starts to boil add in your pasta.  While it's cooking you can get the rest of the dish cooked.  It's that quick.  Just make sure you have everything else ready before you drop those noodles in the water.

So the best pan I find to use to cook all the vegetables up in is my wok.  A few tablespoons of olive oil in there should work just fine.  Once that's nice and hot add in the onions for a few minutes before adding in the garlic.  Prepare yourself...in about a minute thirty seconds the house is going to smell amazing.  

Add in the 21 Season Salute, red pepper flakes, and sun dried tomatoes to the mix.  If you don't have a Trader Joe's near you to get this seasoning, first, I would like to extend my condolences, second, try some Italian Seasoning you can get anywhere, it won't be as good but it will do.  Seriously, I may need a moment of silence for anyone who doesn't have a TJ close by.  Sigh.

Grate your cheese while this magic is going on.  There isn't much better in my opinion than freshly grated Parmesan.  

OK.  Now add in the zucchini/squash "pasta".  

This will not take long since they are so thinly sliced. 

Mix it all up in the wok so that nothing burns on the bottom.  In about three minutes you will be close to eating.  At this point I am telling the wee ones to get the table set for dinner.  You want it ready so that when this dish is done you can just sit and stuff your face.  

Before you drain your pasta, keep a cup of pasta water aside to help with the sauce.  I put the pasta back in it's pot and then add in the wok goodies, a few more tablespoons of olive oil, the basil and parsley.   Don't forget to zest your lemon and then juice the whole thing in.  Zesting a lemon that has already been juiced isn't easy, trust me.  The husband insists that he hates zest but I put it in a ton of dishes (of course I don't tell him this!) and he loves it.  Men.  

See where you are at and add about 1/4 cup of the reserved pasta liquid, if you think you need a bit more...do it.  I never need the whole cup.

Put this pot of heaven in a large serving bowl and then make it rain with parmesan, about 3/4 cup.  The rest I reserve for the table.

I usually serve this with a simple salad of romaine (Remember?  It was on the counter in the background?) with basil and parsley, some tomatoes and cucumbers or whatever veg is in the fridge and a vinaigrette.  French or Italian bread...either works just fine for me.

Bon Appetit...it's time to eat!

Chinese "Vegetable Medley"...or Stir Fry

So let me explain the name of this recipe.
About a year ago my middle wee one absolutely refused to eat the stir fry I had made.  She wouldn't touch it and I have no idea why.  I made it again a few weeks later and she ended up making herself a peanut butter sandwich.  Whatever.
I got the brilliant idea to make the stir fry again and rename it a Vegetable Medley, because after all, messing with my children is one of the perks of motherhood.  I filled my husband in on the ruse and watched as she ate every damn morsel on her plate.  Not even a grain of rice was left.  This was made in our house probably every other week and I always had to remember to call it by it's new name...that was getting old.  After about 3-4 meals of the Medley under our belt and there we were sitting at the table happily eating it again and I ask "So?  How's dinner?".  Everyone replies with "Delicious!  So Good!  Mom you rock!".  So I lean over and put my arm around the middle one and say "You know, it's really a stir fry.".  The look of horror on her face that I pulled one over on her (again) was priceless.

Here's what you need:

• 1 package Tofu (cubed)
• 2 cups Brussels Sprouts (sliced length wise in thirds, or fourths, depending on the size)
• 2 Peppers (green and red were what I had)
• 1 1/2 cup Cremini Mushrooms
• 1 bag Baby Spinach (6 oz)
• 3 Tblsp. Grated Ginger
• 5 Garlic Cloves, chopped
• 3-4 Green Onions
• Juice of 1 Lime (2-3 Tblsp.)
• 1 Tblsp. Soy
• 1/4-1/2 Teasp. Red Chili Flakes
• 1/3 cup Cashews or Peanuts
• Wok or large saute pan
• Brown Jasmine rice
• Sesame seeds
• Butter

For the Marinade:

• 3 Tblsp Sweet Chili Sauce
• 1 1/2 Tblsp. Soy (I use reduced Sodium)
• 1 Teasp. Rice Wine Vinegar
• 1 Tblsp. Maple Syrup (You don't want the fake stuff here)
• 1 Tblsp. Sesame Oil

I use brown jasmine rice whenever a recipe calls for rice.  It's lovely, I promise.  It takes 35-40 minutes to make so I start it first.  In the pan I am using for the rice I melt 3 tablespoons of butter and toss in 2 1/2 tablespoons of sesame seeds.

When the sesame seeds are golden I remove it all from the pan and then add the water and rice...I use a 4 to 2 ratio...4 cups water to 2 cups rice.  When it is finished add the butter and seeds for an amazing rice dish.  You can add parsley and Thai basil for a stand alone rice side if you choose.  Yum!

While the rice is cooking please use this time wisely and chop the hell out of the rest.

Tofu comes in a block...like this bad boy.

Cube it like this.

In a medium sized bowl combine all of the ingredients for the marinade and add the tofu.  

I usually let it marinate for about 20 minutes but you can let it sit for up to an hour.  

While that's soaking up all the loveliness that is the marinade get yourself a sharp knife and get to chopping...by the time you're done getting everything together you are ready to go!  

This is going to be quick too...which is why we eat it so often!  

Heat up the old wok and add a teaspoon of Canola oil.  Sometimes all I have is Olive Oil, don't be so picky here.

I suppose it doesn't matter what order you do things at this point but I start with the Brussels and get them nice and caramelized. 

Have a clean bowl large enough to hold everything once it's done since you will be working in stages for a few minutes.   

Add the peppers and cook them gently...don't overcook them.  Leave them with some crunch.

When they are done just plop them in with the Sprouts.

Then on to the mushrooms...

Add these lovelies to the Brussels and peppers.

Use a slotted spoon to get the tofu from the bowl to the wok but save the marinade!  I like a nice golden color to my tofu personally, which takes about 10 minutes.  

At this point add in the garlic, ginger and half the green onions, let it cook for a minute or so.  

Once it's done to your liking add in the marinade and the vegetables.  Then add the spinach.  Heavenly.

Cook the spinach until wilted, 1-2 minutes TOPS!  Then plate it up with the rice and remainder of the green onions and the nuts.

The middle one had a good laugh about all the name craziness (as did we all!) and forgave me but we still call it a Medley...and laugh all over again.  

Bon Appetit...it's time to eat!

Mama's Anytime Burrito's

I have pulled this recipe out of my back pocket more times than I can count.  It makes plenty for 4-5 people and then enough for one to two servings the next day.  Most recently it was when I was at my friend Bianca's house.  The four of us (the children and I) invaded her house and the mayhem ensued.  She has a great house full of fun things (inside and out!) for the children to do...she also always happens to have delicious beer.  Hence the need to bust this recipe out again. We were home later than expected and needed something quick for dinner, easy and delicious that all would enjoy!  My babies love breakfast, hence the name, anytime of the day.  This is what happened...

Here is what you need:
   

• 5 vegetarian sausage patties (use regular if you so choose!)
• 1/2 of a large leek
• 1 green pepper, small dice please
• 2 portabello mushrooms, again, diced
• 1 can good quality black beans (I most always use Goya), drained and rinsed
• 1 medium sweet potato, bust out your box grater
• 1/2 of a medium onion, diced
• 1 heavy tablespoon garlic, minced
• 3/4 teaspoon chili powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon dried oregano
• 1/2 teaspoon paprika
• Salt and pepper
• 1/2 cup sharp cheddar
• 6 eggs (for 4 people)
• Salsa, roll with mild or spicy, either would be fabulous
• whole wheat tortillas
• a 12 inch saute pan

So I start by cooking the sausage in a large saute pan.  Did I mention that you only need ONE for this recipe?!?!  That's a total score in my world.  While they are cooking I slice the leek down the middle and then make half moons out of them.  Separate those half rings and put them in a large bowl of water to clean them.  There is nothing worse than biting into "leek grit".  Blech.  The leeks will float at the top and the dirt will fall to the bottom.  Brilliant.
Once the sausage is cooked, take it out of the pan and add a wee bit more Olive Oil.

Drop in the onions, S & P and after 5 minutes introduce the garlic.  Leeks should go next along with green pepper and mushrooms.  More S & P if you please.

Everything should fit...just.  Once it cooks down a bit you will have more room to add the rest of the goodness.  This should all cook for about 10-15 minutes...then start with the spices.  Chili, Cumin, Oregano, Paprika.  Add.  Them.  All.  Then stir.

 After say, 5 minutes go and add in the sweet potato and put on your seat belt.  It's going to smell insanely good, more so than it already does,  just prepare yourself.  You are going to want to add more S & P.  While the veggie's are  getting to know one another you can chop the sausage (which ever you choose to use, veggie or something with parents).  You might as well grate the cheese and crack your eggs since you clearly have nothing else to do.  HA!  Whisk the eggs with a splash of milk.  At this point I want you to take a spoon and see if the potato is cooked, it should take about 15 minutes since I was smart and had you grate them!

If they are to your liking add the black beans and sausage just to heat them through.  Your kitchen should smell incredible at this point.  Incredible.  My kids were foaming at the mouth and setting the table, without being asked mind you!  Give the mix a few minutes to figure themselves out and then get a bowl large enough to hold the whole lot.  Dump it in and throw some tin foil over it.  Add a wee bit more Olive Oil to the saute pan then get to scrambling your eggs.  And for the love of all that is holy, don't over cook them!  Don't wait until the eggs have no liquid left.  Pour them in the warm pan and "lift" the edges to allow the liquid to fill in the empty spots.  I like to use a rubber spatula for this whole process (only because I like to use it for the eggs and why dirty more dishes than necessary?).  You still want the eggs to have a sheen on them...dry eggs are Nasty.  Capital N.

Now comes the assembly.  I have three children.  They all want to be served at once or someone is clearly a favorite...lay out your plates, put a tortilla wrap on each. We are talking assembly line style here.  I would say you can fit 1/2 cup of the veggie mix on the top two thirds of the wrapper.

Then the egg.  These babies of mine like a smaller egg to veggie mix ratio.  Do what you think will work for you and yours.  Sprinkle on the cheese...I have to go heavy on this step or there will be a mutiny.  I'm not joking.

Some like salsa next, some don't.  I am all for doing what makes the brood happy.  Wrap them up burrito style (bottom up, sides next) and...
Bon Appetit...it's time to eat!

My version of Tomato Sauce

I happen to make sauce in rather large batches so I can freeze it and use it for a ton of different recipes.  I use it for grilled pizzas, lasagna, pasta, eggplant parm, stuffed chard...you name it, if it involves a tomato sauce,  this is what I use.  I rarely make it on a week day when I have a multitude of other responsibilities, namely my three amazing children.  I'm sure at least some of you know where I'm coming from.  Things like sauce or chili making are weekend things for me.  If you can work it into your week then I applaud you...standing ovation even!  I cannot.
I really enjoy cooking, it's no secret to the people who know and love me.  I cook for my family 5-6 nights a week and most of those nights I am pretty organized.  The thing is, I really enjoy hunkering down and making a more involved recipe on the weekends when my husband is home to help hold down the fort.  As I type it occurs to me that there is wine in my sauce and beer in my chili and while both happen to take me a while to produce is there a correlation?  Crap.

Here's what you need:

• 15 cloves of peeled garlic (you're going to roast these little suckers)
• 5 portabella mushrooms, chopped
• 5 peppers (red, green bell, whatever is in your fridge!) chopped
• 5 carrots (about 2 cups) grated
• 2 large onions, chopped
• 3 bay leaves
• 1/2 teaspoon red pepper flakes
• 1 cup red wine (I use cab sav since it's my favorite to drink!)
• 6 pounds of tomatoes (in season or canned)
• 1/4 cup fresh parsley
• 1 tablespoon basil, dried
• 1 tablespoon oregano, dried
• Salt and Pepper

So get your oven cranked up to 375℉ first of all.  Then move your way over to the garlic, and be gentle already.  Don't do that quick little smash with your knife trick so they bust all up, this isn't the time or the place for it.  Peel with care.

I roast the garlic with Olive Oil, S & P in some tinfoil (make a little package out of it) and by the time the veggies are chopped and roasted so is the garlic.

I keep the mushrooms on one sheet pan with Olive Oil, S & P.

And peppers on another with the same Oil, S & P.  I end up roasting these veggies for 35-45 minutes.  Give both a little toss half way through.

Next, I take the onions and toss them in the stockpot with Olive Oil, S & P.  I keep the heat on medium/medium low and add in the bay leaves and red pepper flakes.
 After about 15 minutes, the onions should be getting all caramelly (it should totally be a word), this is when you add those roasted garlic cloves.  Do not waste one drop of that oil either...dump it all in the pot!  This is now the point where you are not to be delicate with the garlic, break them up with your spoon people!  I let the onions and garlic go for another 5 minutes or so and then comes the wine.  Since your wrist is in the pouring position you might as well get a glass and fill it...this recipe only uses 1 cup out of the bottle, please don't let the rest go to waste.  Let the wine cook out a minute then add the carrots.If it's tomato season, you should have been chopping like a mad person, if not, then get a great canned brand.  Add the six pounds either way.  Stir.

Those roasted veggies should be lonely by now...introduce them to the stock pot.
Turn your heat down to low and let that baby simmer.  While you're waiting (and it will be a while) you can chop the parsley.  Pour another glass of wine if you're empty.
After 30 minutes add the dried herbs.  Simmer an hour, stirring occasionally, then off to the food processor it goes. 

There's a lot in that stock pot, think batches.  In my opinion sauce should have a wee bit of chunk to it, don't puree the hell out of it.Now taste.  Does it need S?  P?  Yes.  Add it.  While you're at it, get the parsley in there too.  Give it a good stir and there you have it.

I always plan something for dinner that utilizes the fruits of my labor and the rest gets frozen.  Do yourself a favor...get some zip top type bags, large ones, and portion it all out.  I beg of you, for your own sanity, make sure you are using a quality freezer bag!  And don't forget to label it either!  This recipe takes some time, don't waste it with bags that won't protect your investment.  I put the bags on a sheet pan, flat, and to the freezer they go.  Once they are frozen I can then stand them up in my freezer to save some space.  Since I am freezing the lot, I usually add fresh basil to the defrosted batch as I need it.
Bon appetit...it's time to eat!