Well, I have a lot of zucchini
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Week 7, recipe 1:
Zucchini with Peas
Ingredients:
Butter-flavored vegetable cooking spray
2 green onions
2 cloves garlic
2 medium yellow squash – sliced
2 ounces peas (or snow peas)
2 tablespoons finely chopped tarragon
Salt and pepper to taste
Preparation:
Spray a large skillet or wok with cooking spray (add butter if you do not have butter flavored cooking spray). Heat spray over medium heat until hot. Sauté the green onions and garlic for about 2 to 3 minutes. Add squash, peas, and tarragon and spray with cooking spray. Cook the veggies over medium heat until they are tender (about 5 minutes).
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This dish definitely had an interesting flavor. The tarragon gave the veggies a flavor similar to black licorice, with some earthy qualities…not exactly something that I would eat on a regular basis. But, it was great fun finding a recipe and creating a dish with this herb that I have never tried before. So, it was an overall good experience – even though I don’t think I will cook with tarragon much anytime soon. If you would like to try this herb yourself, find Dave Parsons, a fantastic YMCA member. He supplied me with my first taste of tarragon; maybe he can do the same for you!
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Week 7, recipe 2:
Zucchini Bread
Ingredients:
2 eggs, beaten
1 1/3 cup sugar
2 teaspoons vanilla
3 cups grated fresh zucchini
2/3 cup melted unsalted butter
2 teaspoons baking soda
Pinch salt
3 cups all-purpose flour
1/2 teaspoon nutmeg
2 teaspoons cinnamon
1 cup chopped walnuts (optional)
Preparation:
Preheat the oven to 350°F. In a large bowl, mix together the sugar, eggs, and vanilla. Mix in the grated zucchini and then the melted butter. Sprinkle baking soda and salt over the mixture and mix in. Add the flour, a third at a time. Sprinkle in the cinnamon and nutmeg and mix. Fold in the nuts. Divide the batter equally between 2 buttered 5 by 9 inch loaf pans. Bake for 1 hour (check for doneness at 50 minutes) or until a wooden pick inserted into the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.
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I’ve always enjoyed carrot cake and pumpkin bread, and now….I enjoy zucchini bread! This recipe took a little more effort and time to make. Grating the zucchini and adding the ingredients together, a little at a time, was time consuming. But, the payoff was in the end! My results were good – two moist loaves of a (somewhat) healthy bread. I say (somewhat) because there is a stick of butter in the recipe. But, a little butter here and there won’t hurt (too much).