Zucchini "Pasta" with Fresh Cherry Tomato Sauce

lighten up...

Naturally the summer brings with it fresh fruit and produce and with that also comes lighter meals. I tend, at least, to cook with more of these fresh ingredients and less with comfort type foods. However, there's one comfort I'm not willing to give up - even in summer - and that's pasta. So, for this post, I'm lightening up an easy pasta dinner by subbing in half of the pasta I would normally use for zucchini.

To make this meal possible you will need one bit of special equipment - a julienne peeler (or maybe your food processor). I ordered this tool on Amazon at the same time I ordered my Popsicle molds (remember I said I would feature another tool!) and have yet to use it. This was the perfect meal to try it out! Overall, it was pretty easy to use (once I got the hang of it), but beware, the blade is sharp and you won't be able to julienne the entire zucchini, just use as much as you can. Anyway, once the zucchini is prepared, the rest of the recipe is quite easy to make and sings summer. I serve this with crusty bread and have no guilt - hey, I cut out half my carbs already by subbing in zucchini! So, lighten up and make this summery pasta dish. Here's how...

Ingredients
2-3 Zucchini
1/2 Box Whole Wheat Spaghetti
2 T Olive Oil
2 Cloves Garlic, minced
1 Shallot, minced
2 Pints Cherry Tomatoes
1/3 C Dry White Wine
Kosher Salt & Black Pepper
1/2 C Fresh Basil, chopped
1 T Fresh Oregano, chopped
1/2 C Grated Parmesan Cheese, more for topping
To Serve: Crusty Bread

Directions
Bring a large pot of water to a boil.

Prepare the zucchini: Using a julienne peeler (suggest OXO), cut the zucchini into long strands (like pasta). Put the cut zucchini on a paper towel lined plate, season with 1 tsp. salt, toss, and allow to stand for 10-12 minutes. Then, squeeze dry (there will be lots of liquid) and set aside.

Meanwhile, make the sauce: In a large high-sided skillet, heat the oil over med-high. Add the garlic and shallots, cook for 1 minute. Then add the cherry tomatoes and cook for 5-6 minutes, or until they begin to soften. Next, add the wine and season with a little salt and pepper. Cover and cook until the tomatoes burst, about 15 minutes. Remove the lid and reduce down into a thick and paste-like sauce, about 5 more minutes.

Cook the "pasta": Generously season the boiling pot of water with salt and drop the whole wheat pasta. Cook until al dente, 8-10 minutes. Reserve 1 cup pasta cooking water and drain the pasta. Add the zucchini to the sauce and some of the pasta cooking water. Cook for 3-4 minutes or until the zucchini begins to soften. Add the drained whole wheat pasta and continue to cook for another 2-3 minutes, adding more pasta cooking water as needed. Add the basil, oregano, and cheese and toss to combine. Taste for seasoning and adjust as needed.

Plate the pasta: Serve the dish immediately sprinkled with more Parmesan cheese and crusty bread on the side for sopping up the sauce (and have no guilt!). Enjoy this light and summery pasta. Mangia!

Tropical Fruit Salad

taste of the tropics...

It's the last day of April and the weather in Cincy is rainy and cold. I wish I was some where warmer and drier right now! Sadly, I don't have a vacation planned until the end of September and it's to no where tropical. This time last year I was gearing up for our family cruise to the Caribbean. In tribute to this warm memory (and in an effort to take my taste buds there) I've made this Tropical Fruit Salad.

This fruit salad is light and refreshing like so much of the tropics are and it's very different from those that I grew up eating. My mom makes a few different "Americanized" versions of fruit salad with things like apples, bananas, grapes, oranges, and usually Cool Whip! She also makes some gelatin fruit salads, not my favorite, but it's another type. One that we make and I really love is a Waldorf Salad, which is for special occasions. So, make your favorite fruit salad or try this tropical one tonight. Here's how to make it...

Ingredients - Serves 4-6
1 Mango
1/2 Pineapple
2 Kiwi Fruit
2-3 Sprigs Fresh Basil (~2 T)
1-2 Springs Fresh Mint (~1 T)
1 Lime, zest & juice
1 T Fresh Ginger, minced
2 T Blue Agave Nector
1/8 tsp. Cayenne Pepper
Garnish: Black Chia Seeds

Directions
Peel and dice the mango, pineapple, and kiwi to similar size. Chop the herbs together. Set aside.

In a large bowl, whisk the lime zest, juice, ginger, agave, and cayenne pepper together. Add the fruit and herbs. Stir and let stand for 10 mins. This allows the flavors to meld and the fruit juices to release.

To serve: Divide the mixture among bowls or cups and sprinkle with the black chia seeds. Close your eyes and taste the tropics. Enjoy!

Basil Mojitos

a labor of love...

Yesterday was Labor Day. I spent most of it in the car coming back from a trip to Pittsburgh (posts to come on that visit). But the time I spent at home that evening was filled with laundry, dishes, and various preparations for the week. I also spent time on this post. I researched it in the car, stopped at the store to grab a few things on the way home, and then made the recipes (yep, their are two!). So many things in life require labor - mental and physical - but we rarely stop to notice it.

This drink, while quite easy, still requires time and energy. It was tough to muster it yesterday after the drive. But, isn't it always worth it? Some things you have to show for the labor you do - money, a clean house, a bountiful garden. And, others you don't - relationships, success, happiness. Or, at least not physical things. Let's raise a glass (a basil mojito perhaps) to all our hard work. Here's how to make this drink...


Ingredients - Makes 2 Drinks
10 Large Basil Leaves, more for garnish
1/4 C + 4 tsp. Granulated Sugar
2-3 Limes
4 oz. White Rum
Cold Club Soda

Directions
Zest one of the limes. Then juice the limes to 1/4 C.

Begin by making the basil-lime sugar: In a small processor combine the sugar, lime zest, and 2 basil leaves. Process and put on a plate.

Make the drink: In a cocktail shaker combine the remaining basil, sugar (4 tsp.), and lime juice. Muddle until the sugar dissolves and the basil is well bruised. Add the rum and some ice. Shake until really cold and mixed well.

Serve: Rub a lime wedge around the edge of a tall glass. Press into the sugar. Add a few ice cubes to the glass and divide the drink between two glasses. Top off with a little club soda. Cheers!

Variation: Lemon-Basil Mojito
Make this fun variation for something even more different. I found this recipe on Cookie + kate, a blog that I've found inspiration on a time or two. Here's how to make it...

Ingredients - Makes 2 Drinks
10 Large Basil Leaves, more for garnish
10 Fresh Mint Leaves, more for garnish
2 tsp. Raw Sugar
3 oz. White Rum
3 T Lemon Juice
Cold Club Soda

Directions
Divide the basil, mint, sugar, and lemon juice between 2 low-ball glasses. Muddle each until the sugar dissolves and the herbs are well bruised. Top with some ice, 1 1/2 oz. each rum, and a little club soda. Stir and garnish with a sprig each of basil and mint. Cheers!

Basil Fried Rice

take-out at home

One of my husband's favorite take-out meals is Basil Fried Rice from any Thai restaurant. One of our favorite places to order from is Blue Elephant in Hyde Park. They have huge portions with huge flavors, but along with that comes a high dollar and calorie count. So, we often make take-out at home. For this post I've recreated my husbands favorite and I have to say, I thoroughly enjoyed it as well.

One thing you have to do prior to making fried rice is cook the rice. It's really important to make the rice at least 1 day ahead and let it dry out. This helps the rice fry because there is little water left in the grains. This is the perfect use up if you have leftover rice. And, like me, a lot of basil in the garden. Make this meal when you are craving take-out. Here's how...

Ingredients - Serves 4
1 Yellow Onion, diced
2 Carrots, peeled & diced
1 Clove Garlic, pressed
1" Ginger, grated
4 Eggs, beaten
4 T Canola Oil, divided
2-3 T Soy Sauce, more as needed
4 C Day Old Cooked Rice, white or brown
1/2 C Frozen Peas, thawed
4 oz. Fresh Basil, sliced
Optional: Shrimp (1 1/2 lbs. peeled & devained, cooked), Chicken (1 1/4 lbs. breasts cubed, cooked), or Flank Steak (1 1/4 lb. thinly sliced, cooked), & hot sauce

Directions
NOTE: If you don't have a wok, just use a large skillet.

Begin by cooking the veggies: In a large wok, heat 1 T oil to high heat. Add the onion, carrots, garlic, and ginger. Cook, stirring, until the veggies are tender, about 5 minutes. Add 2 tsp. soy sauce. Remove to a plate and set aside.

Cook the eggs: Bring the wok back up to high heat and add a little more oil. Add the beaten eggs and cook (scramble) until set, about 3-4 minutes. Remove to the plate with the veggies and set aside.

Fry the rice: Again bring the wok up to high heat and add 2-3 T oil. Add the rice and press into the wok. Leave the rice alone, don't move it much for a minute or two. Then stir and press into the wok again. Repeat this process until the rice begins to brown and get a little crispy. Stir in the basil and about 2 T soy sauce.

Finish the rice: Add the cooked veggies and eggs to the rice. Stir together. If adding any meat stir in now or serve on top. Taste for seasoning and add more soy sauce as needed. Serve the rice in big bowls with your favorite hot sauce (suggest sriracha). Save some money (and calories) and eat at home. Enjoy!

Basil Pesto Pasta Salad

beautiful basil bounty...

The end of August brings beautifully ripe tomatoes and what's a better pair with those ripe tomatoes than basil? Little, in my opinion. I have a small garden in my back yard. I grow fresh herbs and select vegetables. This year I was able to finally grow cherry tomatoes. In years past I've tried, but the squirrels usually steal them all! My basil has also taken off this year. So, I'm focusing on this beautiful end-of-summer bounty and making as many basil (and tomato) dishes as I can.

For this post I've made an easy and delicious pasta salad. What makes this pasta salad different is that I use a cheese filled pasta (think ravioli or tortellini) and toss it in a light basil pesto. The pesto here can be used in many different ways, as a sauce on hot pasta, as a simple dip with bread, or a topping for baked potatoes are my favorite. Try out this summery side before the season ends. Here's how...

Ingredients - Serves 6-8
1 1/2 C Packed Fresh Basil Leaves
1 Garlic Clove, roughly chopped
1/2 C Pine Nuts, toasted
1/4 C Grated Parmesan Cheese
1/2 C Extra Virgin Olive Oil, more as needed
1 Large (20 oz.) Package Cheese Filled Pasta, such as tortellini
Kosher Salt & Black Pepper
1 Pint Cherry Tomatoes, halved
3 Green Onions, chopped
1/2 C Corn, fresh or frozen (defrosted)

Directions
Bring a large pot of water up to a boil.

Meanwhile, make the pesto: In a food processor combine the basil, garlic, toasted nuts, cheese, and some ground black pepper. Pulse until everything is pretty well minced, about 10 pulses.

Next, with the motor running, slowly pour the olive oil through the spout on the food processor. Allow the pesto to process until nearly smooth. Scrape into a large bowl and set aside.

Finish up the pasta salad: Add a generous amount of salt and the pasta to the boiling water. Cook for about 3 minutes, or until all of the pasta floats to the top. Drain and add to the pesto. Toss well, adding a little more olive oil as needed. Stir in the tomatoes, green onion, and corn. Taste for seasoning and adjust as needed. Refrigerate for at least 2 hours before serving. Enjoy the end-of-summer bounty while it lasts.

Thai Style Steamed Mussels

don't be intimidated, Thai this recipe out...

I've gone a little chef-y on you with this series - I'm featuring mussels. But, really, there isn't that much more to cooking them than say shrimp or a nice piece of fish. You just have to know how to clean and prepare them properly. There are three key things you need to know before cooking mussels:

1) You need to clean them really well - scrub them under cool running water with a hard bristled brush.

The beard: small "hairs" seen at bottom left

2) They have beards - not all of them do, but some of them will and you need to remove it. See the picture (right) where a tuft of "hair" is hanging from the mussel. All you have to do is grab it and tug it free, pulling left or right.

3) They MUST be alive - you do not want to eat a dead mussel, that can make you sick. You want mussels that are tightly shut or shut when you tap the shell. If there are any that are broken or don't close when you tap them, throw them away!!

Really that's all you need to know. Don't be afraid of them. They are much more afraid of us - wouldn't you be? We are going to eat them! So, step out of your comfort zone and try something new. Make this appetizer and impress your guests, here's how...

Ingredients - Makes 6-8 Appetizer Portions
2 1/2 lbs. Mussels, debearded & scrubbed
2 T Peanut Oil
2 Stalks Lemongrass, crushed
3 Cloves Garlic, thinly sliced
2 inches Ginger, grated/minced
1 Serrano Pepper, chopped
1 Green Onion, chopped
1/2 C Dry White Wine
2 T Lime Juice
2 T Fish Sauce
1 Can Unsweetened Coconut Milk (suggest Chaokoh)
2 T Cilantro, chopped
2 T Basil, chopped
Serve: Crusty White Baguette

Directions
Begin by cleaning and debearding the mussels. Put them in a colander and allow them to drain.

Heat a large Dutch Oven over med-high heat. Add the oil, lemongrass, garlic, ginger, Serrano, and green onion. Cook for 2 minutes, until beginning to soften. Add the wine, lime juice, fish sauce, and coconut milk. Cook for another minute.

Next, add the mussels. Stir to coat them with the broth and turn the heat down to medium. Cover the pot and steam for 4-6 minutes, until the mussels open. If any don't open, discard. They were dead already.

Finally, pour the mussels and the broth into a serving dish. Top with the chopped cilantro and basil. Serve with torn slices of crusty bread to soak up the best part - the flavorful broth. Enjoy with the remainder of the bottle of wine!

Farmer's Market Lassi

lassie, lassy, Lassie...no lassi

So many words sound the same (homophone) but have completely different meanings. The same can be said for food. There are many different types of fried potatoes - french fries, home fries, hash browns, Jo Jo's, etc. For this post I've made a lassi, which is like a cross between a smoothie and a shake, but different in a few distinct ways.

Yogurt and fruit are blended together with some unusual ingredients - coconut water & basil. These two ingredients make this drink different from your average smoothie, and fresher, I think. This drink is also different because it's not very sweet making this drink perfect for breakfast or dessert. Make this for our last few warm days left this year. Here's how...

Ingredients - Serves 4
1C Nonfat Greek Yogurt
1C Coconut Milk (lite okay)
1/2C Strawberries, sliced
1/2C Pineapple, cut into chunks
3 Leaves Fresh Basil
1C Frozen Purple Grapes
1C Ice Cubes
Garnish: Toasted Coconut & Fruit

Directions
Begin by making the toasted coconut: preheat the broiler to high. Move the oven rack 2 slots from the top. Spread shredded coconut into a single layer on a sheet tray and broil until brown and crunchy. Be sure to check the coconut often and turn it so that it doesn't burn. This will take about 10 minutes. Remove from the oven and cool completely.

Make the lassi: combine the yogurt, coconut milk (mix well), strawberries, pineapple, basil, frozen grapes, and ice in a blender. Process until smooth and pour into 4 serving glasses. Garnish with the toasted coconut and extra fruit. That's a good lookin' lassi! Enjoy!

Heirloom Tomato Margarita Pizza

"To market, to market, to buy a fat pig,

Home again, home again, dancing a jig;
To market, to market, to buy a fat hog;

Home again, home again, jiggety-jog;

To market, to market, to buy a plum bun,

Home again, home again, market is done."

 

In an effort to take in the last summer has to give (I know fall started 9/22) my husband and I have been frequenting the local farmer's market on Sundays. We love to go and see what everyone has to offer, try new things, and buy old favorites. On our last trip I noticed how wonderful the tomatoes were and decided to celebrate them in my next post.

Well, here we are. For this second rainbow series post I've made a Heirloom Tomato Margarita Pizza. Red, orange, yellow, green, even purple tomatoes decorate this dish with both flavor and color. This recipe is quite simple, but I find that high quality ingredients beg for little fuss in preparation. Grab a few heirloom tomatoes, some cheese, and dough for your next pizza night and make this dish. It will be gone just as quickly as summer. Here's how to make it...

Ingredients - Serves 4
1lb. Fresh Pizza Dough
1T Cornmeal (or Cooking Spray)
1T Extra Virgin Olive Oil
1-2 Garlic Cloves, minced
1T Italian Seasoning
1 1/2C Shredded Mozzarella
1lb. Heirloom Tomatoes, thinly sliced
Purple Basil, such as Opal
Kosher Salt

Directions
Preheat the oven to 450 degrees. Prepare a pizza stone by sprinkling the cornmeal on top. If not using a pizza stone, spray a baking sheet with nonstick cooking spray.

Strech or roll the dough out to fit your pizza stone or tray. Top the dough with the olive oil, garlic, and Italian seasoning. Spread out to cover the entire surface. Top with cheese and the thinly sliced tomatoes. I overlap the tomatoes and put them in a circle spiraling toward the center.

Bake for 20-25 minutes. The crust should be brown and the tomatoes bubbling. Top with a sprinkling of salt and torn basil. Allow the pizza to rest for about 10 minutes before slicing to serve. Saver the last of summer...to market, to market!

Grilled Rainbow Ratatouille Salad

"If you are what you eat, then I only want to eat the good stuff." – Remy from 'Ratatouille'

I love the movie 'Ratatouille' not just for the journey that Remy takes, but for the memorable quotes like the one above. People often times say "you are what you eat" and there is debate over whether or not that is true. But, I believe fully that you are a product of what you take in physically as well as emotionally. Feed yourself well and you will reap and sow only good things.

I've taken inspiration from the movie quote for my ratatouille side dish. Taking the traditional components of a ratatouille - tomatoes, garlic, onion, zucchini, eggplant, and basil - I'm grilling instead of sauteing them. This helps to keep the vegetables in more of a raw form and omits unnecessary fats like butter and oil used when sauteed. The grill imparts a charred, smokey flavor which is balanced by the lemony dressing everything is tossed in. Be good to yourself, make this side with fresh farmer's market veggies. Here's how...

Ingredients - Serves 8

1 Pint Cherry Tomatoes

1 Red Onion

2 Zucchini
2 Summer Squash
1 Medium Eggplant
3 Portabello Mushroom Caps
1 Lemon, zest & juice
1 Garlic Clove, minced
2T Extra Virgin Olive Oil
Salt & Pepper
Fresh Basil for topping

Directions
Preheat the grill to about 300 degrees. We used our charcoal grill for more flavor, but if you only have a gas grill that will do.

Prepare the vegetables: skewer the cherry tomatoes; cut the onion into 8 wedges leaving the root end attached; cut the zucchini, squash, and eggplant into 1/4in thick planks; scrape out the 'gills' from the underside of the portabellos. Once the grill is to temperature, grill the veggies until charred.

Allow the veggies to cool to room temperature and make the dressing. In a large bowl whisk together the lemon zest and juice, garlic, and olive oil. Add about 1tsp. salt and 1/2tsp. pepper, whisk, and set aside.

Cut the onion (remove root end, discard), zucchini, squash, eggplant, and mushrooms into large rustic pieces and toss with the dressing. Taste for seasoning, add more salt and pepper as needed. Top the salad with fresh torn basil, cover, and refrigerate until ready to serve. Eat the "good stuff"!

Watermelon & Basil Granita

an icy cold dessert for hot summer days

We are experiencing a heat wave over nearly the entire US! Cincy has experienced low to mid-90s for the past week (feels like 100+) with little relief in sight. On top of the high temperatures, we have nasty thick humidity here. I feel like I can't breath most days and I've been spending less time outside on my new deck. Sad!

In an effort to experience some relief, I've turned to making this easy and, most importantly, cold dessert. A granita is honestly just a fancy term for slushy. It is made over the course of a few hours and requires some attention. But, all in all, it is an easy summery dessert. Make this to cool off. Here's how...

Ingredients - Serves 4
4C Seedless Watermelon, cut into pieces
1/2C Water
1/4C Granulated Sugar
3 Sprigs Basil (approx. 15 leaves)

Directions
First make the simple syrup: combine the water and sugar in a small sauce pan. Heat over medium until all of the sugar is dissolved. Remove from the heat and add 2 sprigs of basil (approx. 10 leaves). Allow the syrup to cool completely; about 45 minutes.

While the syrup infuses with basil flavor, puree the watermelon in a blender. I had to push the watermelon down into the blender with a spoon at first. Once some liquid is created, it will puree without help. Be sure to puree until smooth. This mixture can be strained through a fine mesh sieve if necessary.

Once the syrup is cool remove the basil leaves, discard. Add the syrup to the pureed watermelon and stir. Pour the mixture into an 8x8 glass dish and place in the freezer. Allow the mixture to freeze for 1 hour. Remove and scrape the top icy layer with a fork. This will break up the ice crystals to create the slushy form. Freeze for 2 more hours, scraping each hour.

After 3 hours the granita should be ready. Scoop out 4 servings and garnish with a few basil leaves. Chill out!