Maybe I am not blogging because I am busy developing recipes! I look back at the earlier posts and I have 3-4 each month until summer hit and it is as if I am AWOL. Robbie Burns said it best:
The best laid schemes o’mice an’ men.
Gang aft agley*,
An’ lea’e us nought but grief an’ pain
For promis’d Joy!
I made some promises in the last post about zucchini recipes and shall dedicate today’s post to that very abundant vegetable. My first garden had 6 zucchini plants. The dirt was virgin dry river bed, never having been gardened and needless to say, so fertile that I had truckloads of zucchini. We would put the zucchini in empty banana boxes from the market, leave them on people’s porches and hope no one saw us. I was 17 years old and had never cooked a zucchini in my life.
First stage: The beginning, healing diet indicated with an “H”
Second stage: A maintenance diet when the inflammation is gone and you are moving into a gluten and dairy free diet indicated by an “M”
Third stage: Paleo indicated by a “P”
Very popular right now is zucchini pasta/ribbons that you can indulge in instead of real pasta.
H M P
You will need
1-2 medium zucchini (I find that this cooks down so much, so I use a least 2 zucchini. The finished dish can be refrigerated well and heated in the microwave later.)
1 large shallot, minced
Extra virgin olive oil, salt and pepper
Julienne vegetable peeler (available at most grocery stores or kitchen stores. This differs from a normal vegetable peeler as it has small divisions to make ribbons or julienne.)
Julienne the unpeeled zucchini. Sauté the shallots for 1″ in 1 T of EEVO, add the zucchini, season to taste and attend until the zucchini begins to cook down a bit. This is it. I sometimes add after plating, some finely grated pecorino (sheep) or homemade pesto on the top. I have served meatballs with this with great success.
Another wonderful recipe for freezing ahead and slamming into the oven on busy school nights is
Rosemary Mustard Chicken
You will need
1 lb. of new red potatoes*, quartered or halved depending on size
2 carrots, peeled and sliced in 1″ pieces
2-3 small zucchini, sliced in 1/2″ pieces
1 T. high quality EVOO
2 T. whole grain mustard
1 small bunch of rosemary, chopped
1/4 tsp. each of salt and pepper
4 6 oz. chicken breasts
Mix the oil, mustard, rosemary and seasonings together in a large mixing bowl. Add the vegetables and chicken. Mix until all is coated evenly. Place in a 1 gallon re-sealable plastic bag and freeze.
When ready to use, pre-heat oven to 400 degrees. Place frozen contents of bag into a roasting pan and roast for 25″, then turn the chicken, toss the vegetables and roast another 20-25 “.
I make 4 portions of this at a time so that I have a back-up plan when Life gets ahead of me. I think you will love this recipe.
*I just read on a popular Paleo site that potatoes and rice are border-line Paleo. That’s the first time I have heard that but you can do this recipe with or without. I happen to love potatoes and they do not bother me, in fact, they uplift me! So, let’s say this recipe isn’t strictly Paleo, rather Paleo-friendly.
Time to get back on the road. Here’s to the summer bounty!