Stuffed Zucchini.... Thai Style

I grew this little beauty! Yes, ME!  It's an 8 ball zucchini.  Not sure how big you're supposed to grow them (I'm a squash virgin); this guy is a little over 4 inches in diameter.  I was so impressed with myself and so enamoured with it that I just left him sitting on the counter for the past week, just so I could look at it and well with pride every time I walked into the kitchen.  It's like the time I fixed the GFCI outlet thingy in the kitchen (all by myself!).  I used to walk into the kitchen at night just to see the little glow of the green light.....it's the little things.

Today it was time to let the 8 ball do what it was destined to do.....feed me in a super yummy way.  I didn't want to just chop it up and put it into something...too boring.  It needs to be stuffed and baked.  First I cooked up a little brown basmati rice in coconut milk (do it!)  While that was going I sauteed onions, carrots, ginger, and a banana pepper that grew right next to the zucchini (together again).

When it was beautifully cooked, I tossed in some basil (yes, from my yard....look at me go!) and chopped tomato (not from my yard, sore subject).  I added the cooked coconut rice, a little salt and red pepper flakes (you know I like it spicy!).  Took a taste and..... yeah, the happy dance!!  So simple, so few ingredients, but such a fantastic blend of flavors.  And it makes your house smell delicious, too!!

I cut off the top third of the zucchini, and scooped out the seedy, fleshy center, then stuffed my rice mixture into it and baked it for 25 minutes.

Fortunately there was a little extra filling left over, because my mouth was watering and 25 minutes was going to be toooo long.  But 25 minutes is the perfect amount of time to cook the squash, so it's tender, but with a little bit of bite to it still, and the rice on top gets a little crispy. But cut it in half and you see all that soft, creamy filling....great textures going on here, my friends!  To make this a vegetarian entree instead of a side dish, I'll add some garbanzo beans to the filling next time (oh yes, there will be a next time!); the beans and rice combo will give you a complete protein.

What's left to say????  Dig IN!!!

Stuffed Zucchini

Serves 2 (unless you're me!)

1 8 ball zucchini, about 4-5" in diameter (or hollow out regular zucchini; filling will probably fill 4)

2 tablespoons olive oil, divided

1/2 cup brown basmati rice

1 can coconut milk

1/2 cup chopped onion

1 serrano or jalapeno pepper, remove seeds and chop

1 tablespoon minced ginger

1 carrot, shredded

1 small roma tomato, seeded and chopped

1 tablespoon chopped basil

Salt & pepper to taste

• Preheat oven to 350.
• Cut off the top third of the zucchini and scoop out the seeds and flesh from center to create a bowl. Reserve top.
• Heat olive oil in a medium saucepan and toast rice for 2-3 minutes.  Add coconut milk, bring to a boil, reduce heat, cover and simmer until cooked (Trader Joe's brown basmati takes about 25 minutes).
• While rice cooks, heat remaining tablespoon of oil in a skillet over medium high heat.
• Add onion, pepper and ginger and cook until onions are softened, about 5 minutes.
• Add carrot, tomato and basil and remove from heat.  Season to taste with salt and pepper (maybe a little red pepper flakes??)
• Stir in the rice and fill cavity of zucchini.
• Bake 25 minutes until zucchini is softened.

Hey, look.....no cheese!

I gotta go eat that other half now....

Zucchini and Arugula Salad

I had to share this gorgeous salad presentation that two of my students made today at Bauman.  I love it not only because of how it looks (and tasted!), but because it was a life lesson on a plate.   I dig when that happens!!

I remembered this recipe from when I was a student at Bauman a couple years ago.  One of my classmates created a beautiful salad with thinly shaved zucchini, sliced from end to end into long ribbons.  She laid them in a cross on the plate, placed the arugula salad on top and folded the zucchini up around it, like a little gift- wrapped package.  Not having read the recipe myself (I was making something else that day), I thought this was how the recipe was written.

So today when I went to check on Claire and Maria to see how they were doing on their salad, I was surprised to see that they had cut the zucchini into thin discs, not long ribbons.  I questioned it, and then looked at the recipe to see if they had mistakenly cut it the wrong way.  The recipe only said to cut the zucchini thinly, no direction other than that.  I told them about the way my classmate had done the dish, but assured them that they way the recipe was writtin, they hadn't done anything wrong.

Two things happened.  First of all, I think that it challenged them to make an equally stunning presentation, maybe for me, but maybe for themselves.  And they did not dissapoint.  I saw them scrambling around the kitchen looking for something that eluded them..."Chef Suzanne, do we have those round things?" my favorite Irish lass, Claire, asked.  I finally figured out she meant ring molds and gave her a handful.

I'm glad that I got caught up in all the other goings-on in the kitchen, so I didn't see what they were planning until it was presented to the table.  What a wonderful surprise!  I told the entire class that this salad was by far one of my favorite plating presentations that they have put before us so far this semester.

And that's when the second thing happened: I realized that just because you think something is good just as it is and you think it's right, it doesn't mean that something better can't come along and change your mind.  Maria and Claire changed mine today.  I used to remake the dish from my semester, but now I have a new version that's even better.  (I'll be stealing this one, ladies!).

Once I perfect my own recipe, I'll share it, but if you want to give it a try now, the basics are:
Thinly slice zucchini rounds and soak in a little olive oil and salt to cover, until they become soft and pliable.
Toss arugula and micro greens (love them!) with a vinaigrette and anything else you want, keep it delicate, though.
They layered zucchini slices, then arugula, then more zucchini slices, and more arugula.
Then they topped it with ricotta salata cheese (it's a sheep cheese, so the lactose intolerant may be able to handle it, but goat cheese would work, too.)

Yum it up!  And look pretty!

Happy, squash-lovin' girl!

Look at the cute little (well, not so little) eight ball zucchinil.  And guess who grew it all by herself???  If you know me, you're impressed, because as previously reported, I have not been blessed with a green thumb.  I watched this plant grow for months, excitedly saw lots of blossom sprouting....but no zucchini.  I kept watering and watching, but nothing. Then the other day I walked out and peeked beneath the mountain of leaves and saw 3 not-so-little eight balls.  All my nurturing had finally paid off.

There is something so gratifying about walking out your back door and picking something you grew yourself, and turning into something delicious.  My plan for this guy is to stuff it and bake it.  Haven't quite figured out with what yet, but stay tuned...

In the meantime, I have a tasty Summer Squash & Corn Soup that I created for a cooking class yesterday.  My summer squash plant offered up its first beauties this past week, and I immediately got the idea for a fresh summer soup.  With sweet corn popping up at the farmers' market, it seemed like a likely match.  Here's a little tip for getting the kernels off the cob: if you've got a bundt pan, place the ear of corn (husk removed, of course) on the middle thingy (technical culinary term) and use a sharp knife to cut the kernels loose into the bowl.  Then run the back side of your knife down the cob to release all the delicious "milk" from the cob.  If you don't have a bundt pan, you can just turn a coffee mug upside down in a large bowl and get the same effect.  If you don't have a coffee mug or a bowl, well then, you have issues!  Why are you reading a food blog????

Summer Squash & Corn Soup

Serves 4-6

2 tablespoons coconut oil

1 lb. yellow summer squash, diced

1 cup chopped yellow onion

½ cup chopped celery

2 cups fresh or frozen corn, divided

2 cups Straus family half & half

1 cup vegetable broth

1 tablespoon chopped fresh thyme leaves

2 teaspoons chopped chives

2 teaspoons smoked paprika

Salt & pepper to taste

·         Heat coconut oil in large pot over medium high heat.  Add squash, onion and celery to pan and cook until vegetables are soft, about 6-8 minutes.

·         Place 1 cup of corn and the milk in a blender and process until smooth.

·         Add milk mixture, vegetable broth, thyme, chives, and paprika to the cooked vegetables.

·         Bring to a boil, reduce heat and simmer 10 minutes.

·         Place half the soup in a blender and puree until smooth.  Add back to pot and continue cooking 5 minutes.

·         Stir in remaining cup of corn and season to taste with salt & pepper.

Yum it up!

Brown Thumb No More!

I am notorious for killing any growing thing (ecept my dog).  The suggestion has been made that maybe watering would help my stats.  I took it under advisement, and a couple summers back I tried growing tomatoes.  Shockingly, I was pretty successful.  Would have been more successful if I didn't live in an area flooded with little critters who coveted my crops and made off with the( literal) fruits of my labor each night while I slept, dreaming of the new recipes I would try.  But I was successful enough to get a little cocky and go for it again last summer, and added squash to my efforts.  Unfortunately it turned out to be the return of the brown thumb.  I blamed it on the weather; others blamed it on my lack of fertilizer and water.  Either way, I got nothin' (but neither did the critters).

I gave up, filled my raised bed with sand, popped in a beach umbrella, a couple loungers and some tiki torches and called it a day!

But the more I got into the idea of local and seasonal cooking, the more I thought of having my own kitchen garden.  But I was unsure and felt a little defeated.  Then a couple months ago, I helped a friend plant his beautiful vegetable garden: tomatoes, melons, squash, peppers, you name it, we planted it.  And I saw it explode in no time.  Sure, I wasn't the one tending to it, but I did plant a lot of it.....so why not try dong it for myself??

So I did, and here's what's happening in my little backyard.....

This is an "eight ball" zucchini.  I'll be using this to make my raw "raviolis".  I think I probably posted that recipe a year or so ago, so it may be time for a new and improved one.  But basically, I slice thin discs with a mandoline, soak them in a little olive oil and salt to loosen them up until they are pliable,  put a dollop of  lemon and chive infused chevre on top, fold over like a little ravioli and top with a some fresh pesto.  Sooooo tasty!  

This is my summer squash.  I already picked a couple larger ones for the Summer Squash & Corn Soup I'm making in tmorrow's cooking class.

Here's one of my peppers; not sure which kind yet, as they all look alike at this stage.  I have 3 varieties: banana peppers and sweet yellow and red.  These guys are going to be great stuffed and put on the grill when the time comes!
And of course.....my tomatoes:

Next week is supposed to get wicked hot, so I'm hoping my 4 plants start bustin' out the fruit and I see some red ones soon!  Hard to not just eat them right off the vine, but I've got lots of plans for them.  Here's one of my salsa recipes to try when these guys are good and juicy....won't be long!

Heirloom Tomato Salsa                                                                                                Makes 2 cups

2 cups diced heirloom tomatoes, about 2 large

¾ cup diced red onion

1 teaspoon diced jalapeno pepper

1 tablespoon chopped cilantro

1 tablespoon balsamic vinegar

1 tablespoon fresh lime juice

1 tablespoon olive oil

2 teaspoons tamari

1 teaspoon cumin

·         Toss tomatoes, onion, jalapeno pepper and cilantro in a medium sized bowl.

·         Whisk the vinegar, lime juice, oil, tamari and cumin in a small bowl.  Pour over tomato mixture, stirring to combine.

·         Let stand 10-15 minutes (or longer) for flavors to develop.

·         Delicious with chips, as a Bruschetta topping, or served over grilled chicken or fish.

Believe me, if I can do it, anyone can do it!!  (Turns out they were right about the watering thing!!)  Nothing like walking out into your garden, porch, deck, balcony, whatever, and picking someting fresh to make for dinner!

Yum it up!