Tag Archives: zucchini

Silky Ginger PB Soup

6 Jan

A friend of mine made this tasty soup for an appetizer when we went to her house for dinner a couple months ago. I’ve been meaning to try it myself since then, and I finally got around to it. I’ll definitely be adding this to my regular recipe file.

If you use vegetable broth instead of chicken broth, this soup is totally vegan. It’s amazing how creamy and silky it is without any dairy. It makes for a smooth, rich, and filling lunch or dinner. The original called for just zucchini, but I decided to toss some carrots in there too. It came out a beautiful yellow color.

Silky Ginger Peanut Butter Soup

Overall, the flavors are strongly ginger-y and peanut butter-y, which is why I decided to go with that in the name. The original recipe didn’t use peanut butter at all, so I imagine the flavor profile changed quite dramatically. But the peanut butter is really tasty and adds more protein, which is especially helpful if you go with the veggie broth. The PB-ginger combo reminds me of Malay or Thai food. Delicious!

Try this out, and serve a big bowl as a main meal or a small cup as an appetizer for an Asian main course.

Silky Ginger Peanut Butter Soup

Silky Ginger PB Soup adapted from The Clothes Make the Girl

1 tablespoon olive oil
1/2 medium onion, diced
4 large cloves garlic, minced
1 teaspoon salt
1 ounce fresh ginger, peeled and chopped
1/2 teaspoon ground black pepper
2 medium zucchini, chopped
2 medium carrots, chopped
4 cups vegetable or chicken broth
1/2 cup peanut butter

Heat oil in a large soup pot on medium heat, 2 minutes. Add onions and garlic. Stir often and cook until the onions and garlic are soft and golden, but not browned, about 7 minutes. Add ginger, salt, and black pepper; stir to combine.

Add the zucchini and carrots into the pot. Stir well, then cook ’til beginning to soften, about 5 minutes. Add the broth, bring to a boil, cover, and reduce heat to simmer. Cook 45 -60 minutes until all the veggies are very soft.

Stir in the peanut butter. Puree with an immersion blender or by blending in batches in a blender or food processor. Serve hot.

Linking Up With:

Funday Monday from Still Being Molly
Block Party from Sumo’s Sweet Stuff
Made by you Monday from Skip to my Lou
Inspiration Monday from Twelve O Eight
Time to Sparkle from Love Grows Wild
Wonderfully Creative Wednesday from All She Cooks
Create It Thursday from Lamberts Lately
Full Plate Thursday from Miz Helen’s Country Cottage
All Things Pretty from Sparkles and a Stove

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Curry Coconut Vegetable Stew

17 Jun

Oh my goodness, y’all, so I finally got around to finishing this last season of Revolution, and let me just say, after those last 10 minutes, my mind = blown. I almost gave up on that show because I thought the middle part of the season was getting kind of lame, but it really picked up there at the end. And that last scene? Whaaat? I don’t even know what to think.

Okay, Revolution is not at all related to this recipe, but I just had to get that out of my system. I don’t know anyone who watches that show, so I never get to talk about it. Onto the stew!

I had a ton of veggies in my fridge, and not much else. And I was looking for something easy, so what better than a soup? The thing I love about soups is that they’re easy to customize based on preference and available resources. Don’t like greens? Leave ’em out. Got zucchini but no squash? Whatever, that’s fine.  If you stick to similar weights/amounts, and then just use whatever suits you, you’ll be fine. And actually, I used chicken stock instead of vegetable stock, just ’cause that’s what I had.

Mmm... Stew

This is a really hearty stew. The rice and beans definitely fill you up. But the coconut curry flavor keeps it light enough to eat year-round. And it’s super healthy too. The coconut and curry flavors are delicious and definitely noticeable, but not so strong that you don’t still taste the vegetables themselves. You definitely want to stick with fresh vegetables, for that reason. Don’t bother with canned or frozen — just use whatever’s fresh in season.

You can’t really see it in the picture, but there’s definitely some liquid down in the bottom there. It’s soup-y the first go-round, and thickens up to more of a stew texture when eaten as leftovers. Both are equally delicious. As you’re cooking, try to keep the lid on the pot as much as possible so you don’t lose too much liquid. That way, at the end, if it’s too runny, you can simmer with the cover off for a little while to reduce it. But it’s hard to go the other direction.

Don’t forget that when it’s ready, you have to shout, “Soup’s on!” :)

So many veggies!

Curry Coconut Vegetable Stew

1 Tablespoon olive oil
3 Tablespoons garlic, minced
3 1/2 cups vegetable stock
3/4 cup white basmati rice
3/4 lb potatoes, diced
1/4 lb carrots, sliced
1 Tablespoon curry powder
salt and pepper
1 tomato, diced
1/2 lb squash, sliced
1/2 lb zucchini, sliced
1/2 lb green beans, ends removed and cut into 1″ pieces
1/4 lb greens (chard and kale)
1 can black beans, drained and rinsed
1 can light coconut milk

Heat the olive oil in a large stockpot over medium heat. Add the garlic and cook until fragrant, about 5 minutes. Add the stock and bring to a simmer.

Add the rice. Cover and cook for 8 minutes.

Add the potatoes and carrots. Cover and cook for 5 minutes.

Stir in the curry powder, salt, and pepper. Add the tomato, squash, zucchini, and green beans. Cover and cook for 8 minutes.

Add in the greens. Cook, stirring occasionally, until wilted.

Stir in the black beans and coconut milk. Cook until heated through. Serve hot.

Soup's On!

Linking Up With:

Funday Monday Link-Up from Still Being Molly and Lipgloss and Crayons
Market Yourself Monday from Sumo’s Sweet Stuff
Made by you Monday from Skip to my Lou
Anything and Everything Blog Hop from My Thrifty Chic
Time to Sparkle from Love Grows WildInside BruCrew LifeThe Recipe Critic, and The Gunny Sack
Create It Thursday from Lamberts Lately
All Things Pretty from Sparkles and a Stove and My Fashion Forward Blog

Zucchini-Rutabaga Fritters

29 Apr

Fritters? Latkes? Hashbrowns? Something like that. But with zucchini and rutabaga instead of white potato, they were just as delicious (especially when dipped in ketchup) but way healthier. Plus it was a great way to use up what will hopefully be the last of my winter CSA vegetables. (I am getting real tired of roots and greens.)

These do have a bit of flour in them, but if you’re gluten-free or doing the paleo thing, substitute almond flour, and it will be just as good.

Fritters

I guess technically these are a side dish and would be great as the starch alongside a main course. But I’ve had them as a main dish along with sauteed greens or a salad. They’re definitely versatile and would be appropriate for breakfast, lunch, or dinner.

As with most of my root-vegetable recipes, you can use pretty much any combination of root vegetables you have on hand. Straight-up zucchini would be good, using some sweet potato would be delicious. Whatever. Use your imagination.

It took some time to prepare these, mostly just because it takes a while to grate vegetables. But the nice thing about it was that I fried up a bunch of them and saved extras in the fridge. They were really easy to re-heat (in the convection oven, baking on 350 until warm) and have as a snack or as part of a quick, last-minute meal.

You may like these served latke-style with sour cream and apple sauce. I preferred them with ketchup, like hashbrowns. Yum.

Fritters2

Zucchini and Rutabaga Fritters adapted from SlimPalate.com

1 medium zucchini (about 200 g)
1 medium rutabaga (about 200 g)
1 clove garlic
1/2 cup flour (or almond flour, to be gluten-free)
1/4 cup parmigiana reggiano, grated and packed down
2 eggs, beaten
salt and pepper to taste
Oil for frying (I used garlic grapeseed oil)

Grate zucchini and rutabaga with a medium-sized grater. Add a dash of salt. Place shredded vegetables in a clean paper towel and squeeze to get as much liquid out of it as possible.

Place in a large bowl and add beaten eggs, garlic, flour, cheese, and fresh ground black pepper. Mix well.

Heat 2 tablespoons of cooking oil over medium heat in a large skillet, and wait for the pan to get hot. Once oil is shimmering, add spoonfuls of mixture to the pan. Fry until golden brown, about 2-3 minutes per side.

Place on platter lined with paper towels to soak up any grease.  Serve with sides of salt, pepper, sour cream, applesauce, and/or ketchup.

Linking up with:

YOLO Mondays from Still Being Molly and Lipgloss and Crayons
Market Yourself Monday from Sumo’s Sweet Stuff
Time for a Party from Fine Craft Guild
Made by you Monday from Skip to my Lou
Anything & Everything Link-Up from My Thrifty Chic and The Sapphire Bee
Time to Sparkle from Love Grows WildInside BruCrew LifeThe Recipe Critic, and The Gunny Sack

Chocolate Chip Zucchini Bread

20 Jun

What up, homeslice?Before I headed to my Grandma’s for Memorial Day weekend, I baked a couple loaves of chocolate chip zucchini bread. I toted them all the way to Asheville while we lunched and shopped downtown and the bread waited in the stifling hot car, and then the rest of the way to Hendersonville where the BF and I joined my family. By “my family,” by the way, I mean about 17 people. I just knew Grandma and my dad would love this bread, and I was so pleased to have thought about bringing such a delicious gift with me. As we left on Monday, I noticed my chocolate chip zucchini bread, on the counter, still whole and wrapped in my tasteful packaging of tin foil and a Ziploc bag. And damn if I was going to leave that loaf behind for a bunch of ungrateful relatives — none of those 17 people could even bother to taste my bread? Psh. So I took it home with me and enjoyed it myself for the rest of the week.

That afternoon I got a call from my mother, who got a call from Grandma, because she was upset. She knew no one else had tasted that bread, and apparently she was planning on enjoying it herself for the rest of the week, starting that day when she returned home from church. Too bad, Grandma. I got it.

Because I am a wonderful granddaughter, when she returned this weekend for my nephew’s 4th birthday party, I prepared another batch. I brought a mini loaf for her and a mini loaf for my dad. Both of them were so excited they each tried to keep both loaves for themselves. I intervened and decreed they each receive just one loaf. That was only Saturday, so I’ll give them a couple more days, but when I call, they better have enjoyed them.

Make this, and find out for yourself why people will fight over it. This batch will make 2 regular loaves or, in my case, 3 mini loaves plus 3 muffins.

First I set the oven to 325 F and greased and floured the pans: two loaf pans or 3 mini pans and a few paper-lined muffins. Then I set up the food processor and grated 2 1/2 zucchinis, until I got 2 cups grated zucchini

Zucchini is GRATE for you.

In a large bowl, I beat 3 eggs with the hand mixer until they were a light yellow color and frothy. Then I mixed in 1 cup vegetable oil and 2 cups sugar. I stirred in the grated zucchini and  2 teaspoons vanilla

Zucchini in the batter

In another bowl, I whisked to combine 3 cups all-purpose flour, 3 teaspoons cinnamon, 1 teaspoon baking soda, 1/4 teaspoon baking powder, 1 teaspoon salt, and about 1 cup semisweet chocolate chips. Once they were well mixed, I slowly stirred the flour mixture into the egg mixture.

Zucchini Bread Batter

I evenly divided the batter into the two prepared loaf pans, and then I baked them for about an hour.

Into the oven!

Gorgeous, delicious, and easy.

Just loafin' around