An Cooking: zucchini

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Rabu, 05 Februari 2014

Gluten Free Zucchini Lime Scones

Zucchini lime scones from Gluten-Free Goddess

Fresh baked zucchini scones with lime.

As the old Zen koan advises, row row row your boat, gently down the stream, merrily merrily merrily... summer is but a dream. Dear (beautiful and appreciated) reader, forgive my clumsy extra syllable as I squeeze summer in for life and stumble up the rhythm for the sake of my wandering focus today, which is how mind-bogglingly fast time goes by. In spite of the airless, oven-style heat. In spite of the sticky sleepless nights (thank goddess for iPhones).

Summer is careening into Fall faster than you can say Lady GaGa is gluten-free.

And zucchini is taking over the universe.

But I've got your back.

First up on the Z List is this moist and tender Gluten-Free Goddess Zucchini Bread that even GaGa herself might be tempted to bake (if she baked instead of practicing her waggle and ingesting only lettuce). There are these little gems- my Maple Sweetened Almond Zucchini Mini-Muffins (to die for). And this Zucchini Quinoa Breakfast Cake. Not to mention, Chocolate Chip Zucchini Brownies.

If savory zucchini recipes are calling to you, I've got some hot zuke favorites, too. Remember those crispy Fried Zucchini Chips with Lime-Mint Dipping Sauce? So good. And in the comfort food category, Creamy Penne Pasta Bake with Zucchini hits the spot. As does my old school Italian Mama inspired favorite- Zucchini Gratin. For a new wave no-cook vegan pasta, turn your gaze no further than this Raw Zucchini Pasta with Curry Cream Sauce.

And if that isn't enough to satiate your zucchini lust, I've got one more recipe. A new recipe we baked this morning. Perfectly light and golden, lovely for a Sunday brunch. Or any day you feel like visiting with a friend over a pot of tea.

Because life is all about flow, baby. Don't let it pass you by.

Row gently.

Bake some scones.

Read more + get the recipe >>

Jumat, 24 Januari 2014

Zucchini Soup

In an effort to make more room in the fridge, I decided to make zucchini soup. I nag Rick about buying vegetables all the time, because believe it or not, a man needs more than just meat and potatoes! But then he buys them and we end up not knowing what to do with them. So oftentimes, they sit in the fridge and are forgotten, to rot and end up in the trash. Tsk tsk tsk. I always feel bad when that happens. I suppose we could steam them, but steamed vegetables get boring. Ive also never really cared much for grilled zucchini. They get way too mushy. If youve got some zucchini laying around, this is a wonderful way to get rid of them. Or, you can just go to the store to purposely buy zucchini, because this soup is really THAT good. Its warm, creamy and hits the spot.

Servings: 6
Prep Time: 15 minutes
Cooking Time: 20 minutes
Ingredients:
- 2 pounds of zucchini, diced
- 2 tsp. olive oil
- half an onion, diced
- 3 cloves of garlic, chopped
- 1 can (14 oz) of chicken broth
- water
- salt, to taste
- freshly cracked pepper, to taste
- 2 tbs. of butter, cubed
- 2 tbs. of milk

Directions:
1. Spray a pot with nonstick cooking spray. Heat 2 tsp. of olive oil over medium heat. Add onion and a pinch of salt; saute until tender, 2 minutes, stirring often. Add garlic and cook for another minute, stirring often. Add zucchini and cook for another 2 minutes, stirring.

2. Add chicken broth. Then add just enough water to submerge all ingredients. Bring to a simmer, reduce heat to low and cover. Simmer for about 15 minutes, or until zucchini is tender.

3. Pureé soup in a blender. Add the butter and milk and blend again. Season with salt and pepper, to taste, and blend.

Serve soup with bread or croutons.