Tuesday, November 25, 2014

Pre-Thanksgiving Turkey...and more zucchini

Today's Recipe of the Week...Turkey, Cheddar and Grilled Zucchini Sandwich.

Because, you know, I didn't have enough zucchini last week and don't have any plans in the near future to eat turkey...

Again, I got it to look a lot like the picture in the magazine.  Apparently, this is easier with food than people.

Verdict: It's good, just not sure the zucchini actually adds much.  This would be a good way to get rid of left over zucchini but I don't think I'd buy zucchini just to make this again.  The rest of this stuff I often have on hand though (or should).

Toss 2 zucchini (cut into 1/2 inch planks) with 1 Tbsp olive oil and salt and pepper.  Grill over medium heat until tender, 2 to 3 min per side.  Brush 8 slices of country bread with olive oil and grill until golden brown, 30 sec. per side.  Divide 2 Tbsp each mayo and Dijon mustard, 6 oz sliced roasted turkey, 4oz cheddar, lettuce, and the zucchini among the grilled bread.

I made some modifications - I roasted the zucchini and toasted the bread in the toaster, rather than grilling and I used Greek yogurt instead of mayo.

Now back to praying that Winter Storm Cato doesn't leave me stranded in NY.

Wednesday, November 19, 2014

Wacky Wednesday with a side of Fried Zucchini

I left my phone at the office today. :-(  So, yeah, that sucks!

Recipe of the Week:  Fried Zucchini with Chive Mayo

It looks just like it did in the magazine, so that's a good start (sorry the picture isn't very good, I had to use my work Blackberry to take it!).

I'll give this one a "good for parties but I certainly don't need to eat this entire plate of zucchini" rating.
It tastes pretty good, but you don't need a ton.  And it requires more bowls (3 plus a put full of oil) than I'd generally want to use if I'm cooking just for myself or the two of us.

Directions (I cut the recipe in half):

  • Whisk 1 1/4 cups buttermilk, 1 cup all-purpose flour, 1 beaten egg, salt, and pepper in a large bowl.  
  • Heat 4 cups canola oil in a large pot over medium heat to 350 degrees
  • Toss 2 zucchini (cut into spears) in 1/2 cup all-purpose flour
  • Coat the zucchini in the batter
  • Fry in batches, until golden, 4-6 minutes.
Chive Mayo (I used Greek yogurt, worked great)
  • Combine 1/2 cup mayo, 1/4 cup chopped chives, and 3.4 tsp seafood seasoning (such as Old Bay),
Serve with the zucchini and lemon wedges.

It's a keeper and may make an appearance at the New Year's party this year.

Tuesday, November 18, 2014

Trying again...

It's been over a year but I'm going to try to resurrect this blog!

I was definitely doing better with workouts when posting on here - some accountability even if no one is actually reading my blog :-)

I also have a plan to try a new recipe each week and post the recipe and my review. 
The recipes will be rather random.  I've decided to blindly pick one from my "must try" envelope each week and, no matter what it is, I'm making it.  If I REALLY don't want to try it, it'll go directly into the trash and I'll pick another.  I swear some of these "must try" recipes have been in that envelope since 2002 - maybe earlier.
This week's recipe: Fried zucchini with chive may (see, random).  At least this one's fairly new, from Real Simple's July 2014 issue.
I plan to take Rudy to camp tomorrow so I should be home early enough to do some experimenting in the kitchen.