I'll share my recipe, if you'll share yours, September 6, 2011

14 years ago

Marinated Zucchini

From the Moosewood Restaurant Cooks at Home book:

1 pound zucchini (about 2-3 smaller zucchinis)

2 Tbs olive oil

4 cloves garlic, peeled and minced

1 Tbs chopped fresh basil

1 Tbs red wine vinegar

salt to taste

Slice the zucchinis into 1/3Ã¢ÂÂ³ inch slices on the diagonal, so you end up with longer oval slices.

Heat the oil in a 12Ã¢ÂÂ³ skillet, then brown the zucchini on both sides, until cooked through and lightly browned.

Remove to a paper towel lined plate.You'll probably have to do this in at least 2 batches.

Lower the heat a bit and add the minced garlic and cook a few minutes, stirring. You want it lightly golden but NOT browned, at which point it starts to turn bitter.

In a serving dish, lay out the zucchini slices and sprinkle with the chopped basil (or mint or thyme), vinegar, garlic, and some salt. Stir it all up and then it sit a bit, covered. Serve at room temperature.

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Comments (4)

Jasdip
14 years ago
I'm planning on trying this.

Fettuccine with Tuna, Lemon and Capers (Fine Cooking)

1 lemon,
1/4 cup plus 2 Tbs. extra-virgin olive oil; more for drizzling
1/4 cup small capers, rinsed, drained, and patted dry
3 cloves garlic, thinly sliced
1 12-oz. can or 2 6-oz. cans solid white tuna in water, drained well
1/8 tsp. crushed red pepper flakes
3/4 lb. dried fettuccine
Freshly ground black pepper
3 Tbs. chopped fresh flat-leaf parsley

Zest the lemon into thin strips, or, using a vegetable peeler, shave off the zest, then slice into very thin strips. Juice the lemon to get 2 Tbs. juice.

Heat 1/4 cup of the oil in a 10-inch pan over medium heat. Add the capers and cook until they start to brown and get crisp, 3 to 5 minutes. Stir in the lemon zest and cook until it starts to crisp and curl up, about 1 minute. Using a slotted spoon, transfer the capers and lemon zest to a plate lined with a paper towel.

Reduce the heat to medium low, add the garlic to the remaining oil in the pan and cook, stirring, until it browns lightly but doesn't burn, 2 to 3 minutes. Add the tuna and red pepper flakes and cook until the tuna just heats through, about 2 minutes. Remove from the heat.

Meanwhile, cook the fettuccine. Reserve 1/2 cup of the pasta water and drain the pasta.

Return the saute pan to medium heat. Add the drained pasta, 1/4 cup of the reserved pasta water, 2 Tbs. of the lemon juice, and the remaining 2 Tbs. olive oil. Cook, tossing and stirring, for 1 to 2 minutes to blend the flavors. If the pasta isn't tender, add the remaining cooking water and continue to cook and stir until done. Season to taste with salt, pepper, and more lemon juice.

Serve immediately, drizzled with a little olive oil and sprinkled with the capers, lemon strips, parsley, and a few grinds of black pepper.
Marilyn Sue
14 years ago
Cranberry Muffins and Butter Sauce

1 1/2 Tbsp. butter
1/2 cup sugar
1 cup flour
1 1/2 tsp. salt
1/4 c, evaporated milk
1/4 c. water
2 cups whole, raw cranberries

Cream butter and sugar. Sift dry ingredients and add alternately with milk and water combined. Fold in berries. Put in greased muffin tins with no liners. Bake 30 minutes at 375.

Butter Sauce
1 stick butter (not margarine)
1/2 c. evaporated milk
1 c. sugar
1 teaspoon vanilla.

Mix and cook slightly. Pour over muffins.

Thanks MarieND from her cookbook to me, Recipes by Lansford Area Cooks Reprinted Editions of the 1950 & 1981 St. John's Catholic Church Altar Society Cookbooks.

Sue
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Got this off a Yahoo Group that I belong to. It's nice, not seeing cream and onion soup mix! Slow Cooker Family-Favorite Pot Roast Makes: 6 servings 2 teaspoons olive or vegetable oil 2- to 2 1/2-pound beef bottom round roast 6 medium potatoes, cut into 2-inch pieces (about 4 cups) 2 1/2 cups baby-cut carrots 2 cups sliced fresh mushrooms (about 5 ounces) 1 medium stalk celery, sliced (1/2 cup) 1 medium onion, chopped (1/2 cup) 1 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon dried thyme leaves 1 can (14.5 ounces) diced tomatoes, undrained 1 can (10.5 ounces) condensed beef consomme or broth 1 can (5.5 ounces) eight-vegetable juice (2/3 cup) 1/4 cup all-purpose flour Heat oil in 10-inch skillet over medium-high heat. If beef roast comes in netting or is tied, do not remove. Cook beef in oil about 10 minutes, turning occasionally, until brown on all sides. Place potatoes, carrots, mushrooms, celery and onion in 4- to 5-quart slow cooker. Sprinkle with salt, pepper and thyme. Place beef on vegetables. Pour tomatoes, consomme and vegetable juice over beef. Cover and cook on Low heat setting 8 to 10 hours. Remove beef and vegetables from cooker, using slotted spoon; place on serving platter and cover to keep warm. Skim fat from beef juices in cooker if desired. Remove 1/2 cup of the juices from cooker; mix with flour in small bowl, using wire whisk, until smooth. Gradually stir flour mixture into remaining juices in cooker. Increase heat setting to High. Cover and cook about 15 minutes or until thickened. Remove netting or strings from beef. Serve sauce with beef and vegetables. Regular tomato juice works just as well as the eight-vegetable juice in this recipe. If you don't have baby-cut carrots on hand, cut full-size carrots into 2-inch pieces. Instead of fresh mushrooms, you also can use a 4.5-ounce can sliced mushrooms, drained. Sprinkle with chopped fresh parsley just before serving.
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Roasted Tomato Spaghetti (Real Simple) 3 tablespoons olive oil 1 cup chopped red onion 4 garlic cloves, minced 1/3 cup pitted kalamata olives (about 12) 3 anchovy fillets, drained (optional) 1/2 teaspoon crushed red pepper 1 teaspoon dried oregano 1 28-ounce can Italian plum tomatoes with juice (or fresh) kosher salt and black pepper 1 pound spaghetti 2 tablespoons chopped parsley Heat oven to 450 F. In a large ovenproof skillet or baking pan over low heat, combine the oil, onion, garlic, olives, anchovies (if desired), crushed red pepper, and oregano. Bring to a simmer, stirring, 2 minutes. Remove from heat, pour the tomatoes over the top, and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer to oven and roast for 20 minutes until the sauce is hot and bubbly and the onions are soft. Transfer the roasted tomato mixture to a food processor or blender and pulse once or twice (sauce should be chunky). Toss with cooked spaghetti and parsley.
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CROCKPOT CHICKEN AND DRESSING (Mangio de Sola) 4 chicken breasts, cooked 2 pans of cornbread or two quarts (I always use Buttermilk or "Dixie" cornbread) 2 hamburger or hot dog buns (I have used leftover, homemade yeast rolls or white bread) 2 Tbsp sage (add more to taste. I usually end up adding about a Tablespoon more) 1 medium onion, chopped 2-3 eggs, hard boiled and chopped 2 cans cream of chicken soup (separated) 1 stick margarine or butter, melted 2 cans chicken broth (3-4 cups) CHICKEN: While preparing the other ingredients in the dressing, season with salt/pepper, and poach (or simmer in a little water in a saucepan) the chicken breasts for about 10 minutes. DRESSING: Mix together cornbread, other bread, sage, onion, hard-boiled eggs, one can cream of chicken soup, melted margarine or butter, and two cans of broth in a big bowl. PREPARATION: Make a layer of half the remaining can of cream of chicken soup in the bottom of a large crock pot. Top with 1/3 of the dressing. Top dressing with half of the chicken, shredding it as you put it in. Top with 1/3 dressing, remaining chicken, and remaining dressing. Spread other half of cream of chicken soup over top. Cover and cook on low for three to four hours.
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patti43
14 years ago
I'm gearing up for cooler weather by adding to my crockpot file. I like the sound of this.

CROCKPOT SWISS STEAK

This recipe has only a trace of fat and only 67 calories per serving.

2 lbs. beef round steak, 1 inch thick
1/4 c. flour
1 tsp. salt
1 rib celery, chopped
2 carrots, peeled and chopped
1/4 c. onion, chopped
1/2 tsp. Worcestershire sauce
1 can tomato sauce (8 oz.) optional

Cut steak into 4 serving pieces. Dredge in flour mixed with salt; place in Crockery Pot. Add chopped vegetables and Worcestershire sauce. Pour tomato sauce over meat and vegetables. Cover and cook on low for 8-10 hours or on high for 4-5 hours.
glenda_al
14 years ago
Walnut Blue Cheese Biscuit Bites
40 biscuits
INGREDIENTS:
CriscoÃ¯Â¿Â½ Original No-Stick Cooking Spray
2 cups Martha WhiteÃ¯Â¿Â½ Self-Rising Flour
1/4 cup CriscoÃ¯Â¿Â½ All-Vegetable Shortening
1 cup (4 oz.) crumbled blue cheese
1 cup chopped walnuts
3/4 cup plus 2 tablespoons milk
2 tablespoons butter, melted

DIRECTIONS:
1.HEAT oven to 450Ã¯Â¿Â½F. Spray a large cookie sheet lightly with no-stick cooking spray. Place flour in large bowl. Cut in shortening with pastry blender or fork until mixture resembles coarse crumbs. Stir in blue cheese and walnuts.

2.ADD milk; stir with fork until soft, moist dough forms. Drop dough by heaping teaspoonfuls onto prepared cookie sheet.

3.BAKE 9 to 12 minutes or until light golden brown. Brush hot biscuit bites with melted butter.
===============
Made these Thanksgiving and they were so good.

I'll share my recipe, if you'll share yours, September 6, 2011

Comments (4)

Jasdip

Marilyn Sue

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patti43

glenda_al

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