Monday, July 16, 2012

Zucchini Bandits

If you are reading this you are probably thinking that you have seens these before. To which I can say, You are right, you have!  Zucchini Flowers or  Zucchini Blossoms, are a staple in our home the summer months. I plant extra zucchini plants just for the flowers!
My family loves these to the point of even  suggesting a zucchini flower raid when we don't have enough from our own garden.  I won't go into the details about our raids,  I'm sure you will understand why!  I seem to get caught in the act all the time!  My husband has told me that he can see the headlines now...Local woman arrested stealing zucchini flowers...and he's not bailing me out!
I have no shame!
I think I'll start knocking on doors asking for them. Perhaps my luck will be better that way! I've even gone to the local farm and asked them to sell me the flowers but they just won't give them up. They think they need all the flowers for the vegetable to grow. They don't. Some of them grow on a long stem and those are the ones to pick, early in the morning when they are wide open. It makes them easier to clean and stuff.
If you would like the recipe for these delicious stuffed zucchini flowers you can find it here.
We also love pasta made with zucchini and if you have extra stuffing left over you can use it to create a delicious tasting dish.
I submitted the recipe for the above dish in a contest being offered by Premio foods.  Check out the contest. You might want to submit one of your own recipes using their products.

Here's my recipe for the above dish.

Paccheri di Pasta Fresca con  Salsiccia e Zucca

1 pound Premio sweet sausage
1 pound Pasta, such as a Paccheri or an extra large Rigatoni
1 large green squash, cut into 1” pieces with skin on
2 tablespoons extra virgin olive oil
2 medium yellow onions, diced
4 cloves garlic, minced
1/2 cup chopped fresh parsley
1/2 pound fresh mozzarella
freshly grated Italian cheese, such as parmesean
1 tsp beef bullion paste
1/2 cup red wine
1/2 cup pasta water
salt and black pepper to taste
a pinch of red pepper flakes
a pinch of rosemary

>In a large skillet heat the olive oil and add the chopped onions and garlic.
>Take the sausage meat out of the casing, and break  into pieces.
>Add the sausage to the cooking onions and garlic.
>Cook on medium heat for approximately 10 - 15 minutes or until cooked      through.
>Add the beef bullion paste, red wine and mix well.
>Add the zucchini
>Cook for another 10 minutes.
>Add fresh chopped parsley

>Cook the pasta in a seperate pot with salted water.
>When pasta is cooked, remove from water and reserve 1 cup of the pasta water
>Add pasta to the sausage mixture, add the pasta water if needed to make sure all the pasta gets a hint of the sauce
>Add the fresh mozzarella and freshly grated cheese

 Serve in seperate bowls and enjoy!

Buon Appetito

Thursday, July 12, 2012

WW- Ying Yang Beans

Wow, I can't believe that it's almost been a month since my last post.

I joined the group Wok Wednesdays, cooking  out of Grace Youngs' cookbook, Stir-Frying to the Sky's Edge, twice a month  and have been terrible about keeping up with the group. There were
issues, not with the group, but with me that kept me from posting and cooking with them.

When I saw that we were to make Ying Yang Beans I was excited. This has been a favorite of my
family for quite some time.

HMarket recently opened in my neighborhood so I am blessed to have a place to shop where I can find
all the ingredients I need for any Asian inspired recipe.

We love Sesame Seeds so I added some and I also added some pickled vegetables.

There's never any left overs!  Grace's recipe was easy to make and delicious.

This weekend I am scheduled to tape a segment for Neighborhood Chefs. I am so excited! Check back
with me. I'll post some photo's of my big day. I'm still tossing around ideas as to what I'm making. If I
can pick enough zucchini blossoms I will definitely makes those along with another dish.

I know I've been terrible about posting with regularity and it's not about to get any better in the
immediate future. I've got a few busy months coming up!

I will be posting pictures to my Pinterest account, so if you aren't following me on that and want to see previews of what I'll eventually be blogging about, check me out on there.

Until the next time!

Buon Appetito