TERISA HATCHELL WHAT’S COOKING?
Last Sunday we had a family baby shower for my nephew and his beautiful wife who are expecting a baby girl in June. They were newlyweds studying abroad and were somewhat “locked up” in a 400 square foot apartment (apartment) in London during the outbreak of the pandemic. They had such limited access to groceries that they sent me an SOS email that began, “One cannot live on eggplant alone.” They asked for recipes to help them better enjoy eggplant (a vegetable that is in the “squash family” and is interchangeable with zucchini and squash in recipes). I’ve rarely cooked with eggplant – other than making Ratatouille – so I decided to answer their request by rounding up the most flavorful zucchini recipes I could find. And then I wrote a column about it so that everyone in our readership could benefit from these truly delicious, nutritious menu items.
Sausage-pumpkin salt pan
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1 large Vidalia onion, peeled, coarsely chopped
1 pound Andouille sausage (or your favorite), cut into bite-size pieces
2 pounds fresh yellow squash, chopped (yellow squash, zucchini, or both)
In a large, heavy skillet, cook the sausage and onion until lightly browned, stirring frequently. Add the squash and cook until crisp. Season with salt, pepper and a pinch of sugar. Simmer for another 10 minutes, stirring occasionally. This appetizer tastes good when served with almost any type of side dish.
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Some Like It Hot Pasta Salad.
2 ripe zucchini, cleaned, cut into cubes
3 medium yellow pumpkins, cleaned, diced
1 medium-sized sweet onion, coarsely chopped
3 medium or large eggs, hard-boiled, peeled, chopped
1/8 to 1/4 teaspoon cayenne pepper
Seasoning salt (to taste)
In a large pot, bring six cups of water to a rapid boil. Stir in the noodles, zucchini, squash and onion. Lower the heat and simmer the ingredients for about 10 minutes. Drain the cooked mixture well and return the contents to the pot. Place the burner on low heat. Add the chopped eggs, mayonnaise, chili pepper, salt and pepper. Stir well. Simmer for about five minutes, stirring gently every minute.
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Zucchini and pasta salad
1 (12-ounce) can rotini or noodles
2 medium zucchini, cut into bite-size pieces
1 large onion, coarsely chopped
3 medium hard-boiled eggs, chopped
2 tablespoons mayonnaise (or plain yogurt)
Seasoning salt (to taste)
In a large pot, bring six cups of water to a rapid boil. Stir in the noodles, squash and onion. Reduce heat and simmer on low for about 8 minutes. Drain the cooked mixture well and return the contents to the pot. Place the burner on low heat. Add the beaten eggs, mayonnaise (or yogurt), salt and pepper. Stir until the ingredients are combined and simmer for about five minutes.
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Pan with sausages and zucchini
1 large head of sweet onion, peeled, coarsely chopped
1 pound smoked sausage, cut into bite size pieces
2 pounds fresh zucchini, cut into rounds (zucchini, yellow squash, or both)
1 teaspoon light brown sugar
In a large pan, fry the sausage and onion in olive oil until the sausage is lightly browned and the onion is translucent. Add the courgettes and cook over moderate heat for about 10 minutes – until soft but not mushy. Season the dish with light brown sugar, salt and pepper as desired. Simmer for another five minutes, then serve.
1/2 cup frozen orange juice concentrate
1/2 teaspoon dried thyme leaves or 1/4 teaspoon dried rosemary leaves, crushed
A generous dash of black pepper
4 boneless skinless chicken breast halves or large thighs
1 can (10-1/4 oz) Campbell’s Healthy Request Condensed Cream of Chicken Soup
2 medium zucchini, sliced (about 3 cups)
3 large carrots, cut into 2-inch matchstick-thin strips (about 3 cups)
In a 2-quart shallow baking dish, combine the orange juice concentrate, thyme and black pepper. Add the chicken pieces and turn to coat each piece. Cover the dish and refrigerate for about 30 minutes, turning the chicken occasionally. Spoon off the marinade and reserve. In a small bowl, combine the soup, carrots, zucchini and reserved marinade. Pour this vegetable mixture over the chicken in the baking dish. Cover the dish tightly and bake it at 400 degrees for one hour. Remove the chicken from the pot. Stir well the cooked sauce left in the baking dish. Serve the sauce with the chicken. You can choose to garnish each plate with a slice of orange and some fresh rosemary.
1-1/2 cups self-raising flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup light brown sugar
1 cup unpeeled, finely chopped zucchini
1/4 teaspoon finely grated lemon zest
1/2 cup chopped walnuts or pecans (optional)
Preheat your oven to 350 degrees. In a large mixing bowl, combine the flour, cinnamon and nutmeg. In another bowl, mix the white sugar, brown sugar, chopped zucchini, oil, egg and lemon zest. Use a hand mixer to combine this very well. Stir in the flour mixture until all the ingredients are combined. Mix with the ground walnuts. Pour the batter into a greased 8x4x2 inch loaf pan. Bake at 350 degrees for 50 to 60 minutes or until a toothpick inserted near the center comes out clean. Let the loaf cool for 10 minutes. Remove the bread from the pan and place on a wire rack to cool completely.
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