Calabacitas

 

From EatingWell:  May/June 2007, EatingWell for a Healthy Heart Cookbook (2008)

Easy delicious, vegetable  side dish. Great with  soft tacos. yum!

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 medium onion, chopped
• 1 poblano or Anaheim chile pepper, seeded and diced
• 2 cups diced zucchini
• 2 cups diced summer squash
• 1/2 teaspoon salt
• 2 tablespoons chopped fresh cilantro, (optional)

Preparation

1. Heat oil in a large nonstick skillet over medium heat. Add onion and chile; cook, stirring, until soft, about 4 minutes. Add zucchini, summer squash and salt; cover and cook, stirring once or twice, until tender, about 3 minutes. Remove from the heat and stir in cilantro (if using).

Nutrition

 

Per serving: 40 calories; 2 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 4 g carbohydrates; 0 g added sugars; 1 g protein; 1 g fiber; 199 mg sodium; 201 mg potassium

Veggie Kabobs from a Game.

There is a new game on Facebook called Chefville. In the game you get to build your own restaurant. Each level has new tasks and and new food to cook, and people to meet.
The cool part of the this cooking game is that when you "master" the recipe, they send it to you. 

Here is the one for Veggie Kebabs. Sounds really good. I can't wait to try it.

Zynga Executive Chef
Matthew DuTrumble

INGREDIENTS (serves 10)

1 pounds (450 g) wild mushrooms
1 medium-sized heirloom tomatoes
1 large zucchini
1/2 large Vidalia onion
1 large bell peppers
1 medium-sized squash
1/2 cup (120 milliliters) balsamic vinegar
1/2 cup (170 grams) honey or agave
1/2 small bunch Fresh Basil
10 bamboo skewers


DIRECTIONS

Soak the skewers for 45 minutes in water. This will prevent them from burning when grilled.
Cut vegetables into uniform bite sizes pieces and line them up on the skewers. Arrange vegetables to keep like colors separate. Think rainbows! Keep in mind this can be eaten by hand and doesn’t need a knife and fork.
To make the veggie glaze, combine the balsamic vinegar and honey (or agave) and simmer for 10 minutes.
Let the glaze cool down to room temperature. The glaze will become thicker as it cools down but should still be pourable like honey.
While the glaze is still warm, tear up the basil to release its flavor and add it to the glaze.
Grill the kebabs on a grill pre-heated to 400-450°F (205 - 230°C). The goal is to get some grilled flavor and color on a couple sides. This should take under a minute on each side
Once the kebabs look good, plate them and spoon the veggie glaze over the top of the skewer. The veggie glaze will run down and coat the rest of the kebab naturally. Make sure you get plenty of that great basil on there from the glaze.

Pineapple Zucchini Bread.

Ingredients


3 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 teaspoon kosher salt or 1/2 teaspoon salt
1/2 teaspoon baking powder
2 cups finely shredded, unpeeled zucchini
3 eggs, lightly beaten
1 8 ounce can crushed pineapple (juice pack), drained
1 1/2 cups sugar
3/4 cup cooking oil
2 teaspoons vanilla
1 cup chopped walnuts or pecans, toasted
Cream cheese or butter, softened (optional)



Directions

1.Grease the bottom and 1/2 inch up sides of two 8x4x2-inch loaf pans, four 5-1/2x3x2-inch loaf pans or twelve 3-1/4-inch muffin cups; set aside. In a large bowl, stir together flour, cinnamon, baking soda, salt and baking powder. Make a well in center of flour mixture; set aside.

2.Drain zucchini in a colander. Press and squeeze very well to remove as much of the excess liquid as possible. In a medium bowl, combine drained zucchini, eggs, pineapple, sugar, oil and vanilla. Add zucchini mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in 3/4 cup of the nuts. Spoon batter into prepared pans. Sprinkle with remaining nuts.

3.Bake in a 350 degree F oven for 50 to 55 minutes for the 8x4-inch pans; 45 to 50 minutes for the 5 -1/2x3-inch pan; or 25 to 30 minutes for the muffin cups; or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. If you like, serve with cream cheese or butter. Makes 2 loaves (32 slices).

From Midwest Magazine

Oven Roasted Veggies

Ingredients

2 red peppers 1 green bell pepper 2 onions 2 zucchini 8 oz. box mushrooms 6 new potatoes, scrubbed 1 tsp. salt 2 cloves garlic, crushed or pressed coarsely ground pepper 1/2 tsp. oregano 1/2 tbsp. basil 1/2 tsp rosemary olive oil for drizzling Directions Wash and dry vegetables. Any combination of vegetables in season may be used.Cube them into large bite-size pieces. Halve mushrooms, if large. Potatoes can be parboiled (or put in first). Arrange vegetables in a baking dish or roasting pan in a single layer. Crush the garlic with salt using the side of a large knife until pureed (or use a garlic press). Stir into oil. Drizzle the vegetables with olive oil and toss to coat well. Sprinkle with pepper, oregano, basil and rosemary. Roast in oven at 400°F; reduce heat if vegetables are browning too quickly before they are done. Vegetables may not cook at the same rate. As some of the vegetables cook, they may be removed while the others are left to finish cooking. Add more olive oil if the vegetables absorb the oil and become dry during the cooking (or use olive oil spray). Can be served hot or room temperature.

Mini Italian Meatloaves with Penne and Sautéed Zucchini

Weight Watchers Recipe


10PointsPlus Value Prep time: 25 minCook time: 50 min Serves: 6 It’s a meatball in meatloaf form. Paired with whole grain pasta and garlicky zucchini, this meal is sure to satisfy your craving for Italian food. RecipeRead All Reviews (58).Ingredients

2 spray(s) cooking spray,



MEATLOAVES

1 1/4 pound(s) uncooked lean ground beef, (93% lean/7% fat)

2 large egg(s)

1/4 cup(s) grated Parmesan cheese

1/4 cup(s) seasoned bread crumbs, Italian style

1/4 cup(s) parsley, finely chopped

3/4 tsp kosher salt

1/8 tsp black pepper, freshly ground, or to taste

1 1/2 cup(s) store-bought marinara sauce, divided



PASTA

1/4 tsp kosher salt

8 oz uncooked whole-wheat pasta, penne



ZUCCHINI

1 tsp olive oil, extra virgin

2 clove(s) (medium) garlic clove(s), thinly sliced

2 small uncooked zucchini, chopped (about 3 cups)

1/2 tsp kosher salt, or to taste



GARNISH

1 Tbsp grated Parmesan cheese



Instructions

Preheat oven to 400°F. Line a rimmed baking sheet with aluminum foil and coat with cooking spray.





In a large bowl, combine beef, eggs, cheese, bread crumbs, parsley, salt and pepper until well-combined (do not over mix). Divide beef mixture into 6 even portions and form into mini loaves; place on prepared baking sheet. Spoon 3 tablespoons marinara sauce over each loaf and bake until cooked through, about 35 to 40 minutes; allow to rest for 10 minutes before serving.





Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package directions. Once pasta is cooked, reserve 1/4 cup of pasta cooking liquid and then drain pasta.





While pasta and meatloaves cook, heat oil in a large nonstick skillet over medium-low heat. Add garlic; cook, stirring occasionally, until lightly browned, about 2 to 3 minutes. Once garlic begins to brown, add zucchini; increase heat to medium-high and cook zucchini, stirring occasionally, until lightly browned and soft, about 6 to 7 minutes. Season to taste with salt and then add pasta and reserved cooking liquid to pan; stir to combine and cook for 1 minute to heat through.





Heat remaining marinara sauce; spoon 1 tablespoon sauce over each meatloaf before serving. Yields 1 meatloaf, about 1 cup pasta-zucchini mixture and 1/2 teaspoon cheese garnish per serving.





weightwatchers.com

Heart Shaped Pizza

Want to make something different for Valentines?  How about a heart shaped pizza?

Igredients:

3 cups bread flour

1 (.25 ounce) envelope active dry yeast
1 1/4 cups warm water
3 tablespoons extra virgin olive oil, divided
3 tablespoons chopped fresh rosemary
1 (14 ounce) can pizza sauce
3 cups shredded mozzarella cheese
2 ripe tomatoes, sliced
1 zucchini, sliced
15 slices pepperoni
1 (2.25 ounce) can sliced black olives

Directions

1.Place bread flour, yeast, water, and 2 tablespoons olive oil into the bread machine pan in the order recommended by the manufacturer. Select the Dough setting. Press Start. When the dough is finished, knead rosemary into the dough.

2.Preheat oven to 400 degrees F (200 degrees C).

3.Divide the dough into three portions. Shape each piece into a heart shape about 1/2 inch thick. Brush with remaining olive oil, and spread a thin layer of pizza sauce on each pizza. Sprinkle cheese over pizza sauce, and arrange tomatoes, zucchini, pepperoni, and sliced olives on top.

4.Bake for about 15 to 20 minutes, or until cheese has melted and crust is browned.

http://allrecipes.com/

Zucchini Soup

This is always a hit in my house. it,s simple all the ingredients go in one pot, then blend in small batches. if you love zucchini, then this is a green creamy dream in a bowl. sorry could not  resist. just aside note, this version is not vegetarian.

5 large zucchinis sliced
2 cloves garlic
1 small onion chopped
4 cups beef stock
3 cups water
5 oz. Cooked beef or pork cubed
1cup other assorted veggies, (carrots, bell pepper, onion, etc.)
Salt
Pepper
1 tablespoon Worcestershire   sauce
1/2 tablespoon Balsamic vinegar
1 tablespoon Teriyaki sauce
1/2 tablespoon Soy sauce
6oz Sour cream

In a large stock pot, pot add water, stock, meat and veggies, salt and pepper. Cook for 20 minutes, until veggies are tender.
Blend in small batches until completely smooth.
Return to the pot. and sauces, and sour cream . Bring back to a low simmer. Serve

This is great meal. just serve with some crusty bread.