Wednesday, August 14, 2019

Zucchini Ribbon Pasta

In my CSA recently, I received parsley, basil, zucchini, yellow squash, and garlic, among other goodies.  I was interested in trying a new zucchini recipe and I came across this one, that happened to use many of the items I had on hand.  Everyone in my family loved it!  It took a little time for me to make the zucchini and squash ribbons - I used a peeler - but if you have a tool for that, I am sure it would be quick and easy.  If you want to make this vegetarian, it would only require switching the chicken stock for vegetable broth.  If you want to add protein, I think shredded chicken would be a good choice.


INGREDIENTS:
  • 3/4 pound whole-wheat fettuccini
  • yellow and green zucchini (about 2 lb total)
  • 3 tablespoons olive oil
  • 4 cloves garlic, chopped
  • 1 cup low-sodium chicken broth
  • 1/4 cup grated (1-ounce) Parmesan (lightly packed), plus 2 tablespoons
  • 1/3 cup finely minced parsley leaves, plus more for garnish
  • 1 cup thinly sliced basil leaves, plus more for garnish
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon fresh ground black pepper
  • Salt

DIRECTIONS:
  1. In a large pasta pot, cook pasta "al dente", 1 or 2 minutes less than the package instructions call for. Drain.
  2. Meanwhile, slice off ends of zucchini and discard. Cut zucchini in half lengthwise. Using a mandoline, or vegetable peeler, slice zucchini into very thin (about 1/8-inch) slices, trying to keep some skin on each piece for color. Stack slices and cut in half lengthwise. Reserve zucchini ribbons in a large bowl.
  3. In the pasta pot, heat the olive oil over low-medium heat. Add garlic and cook until soft and translucent but not browned, about 1 minute. Add zucchini ribbons and 1/4 cup chicken broth, raise heat to medium-high and cook until zucchini is still somewhat firm but just cooked, about 3 minutes. 
  4. Return pasta to pot and add remaining chicken stock; cook for 2 to 3 minutes, until liquid has mostly absorbed into the pasta. Add 1/4 cup of the Parmesan, parsley, basil, red pepper flakes, black pepper and toss to combine. Season with salt, to taste. Serve garnished with additional parsley, basil and the remaining 2 tablespoons of cheese.

Time: About 30 minutes, total
Difficulty: Depends on how hard it is for you to make the zucchini ribbons. That was the only possible challenge


Sunday, February 10, 2019

Ginger Shrimp and Veggies

As I began the new year, I decided to revamp some of my eating habits, which had most definitely gone down hill over the holiday season.  Being that ginger is my ingredient of choice these days, this veggie-filled recipe in my Better Homes and Gardens magazine caught my eye right away.  It did require me to get an ingredient that I don't usually have on hand - fish sauce - but the flavor addition is definitely worth it.  I have already made this recipe a few times and my family loves it.  A hint - use parchment paper on your sheet pan for easy clean up!

INGREDIENTS:

  • 1 lb medium shrimp, peeled, deveined, and patted dry
  • 3 carrots, bias sliced
  • 3 c broccoli florets
  • 1 c snow peas or sugar snap peas, trimmed
  • 2 Tbsp canola oil*
  • 2 Tbsp soy sauce*
  • 1 Tbsp fish sauce*
  • 1 Tbsp orange juice*
  • 1 Tbsp grated fresh ginger*
  • 2 cloves minced garlic*
  • 1/4 tsp crushed red pepper*
  • 1/4 tsp black pepper*
DIRECTIONS:
  1. Preheat oven to 400 degrees F.  Spread shrimp, carrots, broccoli, and snow peas in a single layer on a large baking sheet.
  2. In a small bowl, whisk the canola oil, soy sauce, fish sauce, orange juice, ginger, garlic, black pepper, and crushed red pepper.  Pour over shrimp and veggies, toss to coat. *NOTE: I like to have extra sauce, so I usually double the sauce. The ingredients listed here are for the original recipe.
  3. Roast 10-15 minutes or until vegetables are crisp tender and shrimp is opaque.  Serve with orange slices and cilantro, if desired.

Difficulty: easy
Time: prep 15 minute, cooking 10-15 minutes
Source: Better Homes and Gardens Magazine, Dec 2018