Zucchini Pancakes

Adapted from a recipe from the surprisingly excellent Fresh From the Pantry: Recipes for Every Day. This 2001 cookbook is from the Longaberger company of Newark, Ohio and basket fame. The original recipe is on page 122 for Zucchini Pancakes. This is super easy and really delicious.

Ingredients (serves 4-6 as a side dish)

2 Zucchini (large), grated
3 Eggs, beaten
1/4 dup Parsley, chopped
1 Onion (small), chopped
3 tbsp Flour
1/2 tsp Kosher salt
1/2 tsp Black pepper
1/2 tsp Basil (dried)
1-2 tbsp Oil (canola or other vegetable oil)

Directions

1. Combine all ingredients (except the oil) and mix thoroughly.
2. Heat oil in a skillet over medium heat. Once oil is heated, drop around 2 tbsp of the zucchini mixture into the pan, and flatten slightly. Cook for around 3-4 minutes on both sides. Remove when done (placing in paper towels) and the cook remaining pancakes. Add additional oil as needed.

Enjoy! (Yep - it was pretty easy and very showy - definitely win-win).

Chicken and Asparagus Stir Fry

Adapted from a recipe of the same name found here. Had this dish in Mt. Pleasant, Michigan and I wanted to take a shot at making it at home.

Ingredients (serves 4)
5 tbsp Soy sauce, divided
2 tbsp Lemon juice
2 tbsp Cooking sherry
1 tsp Cornstarch
1 lbs. Chicken breasts, cut into thin strips
1 tbsp Peanut oil
2 tsp Garlic, chopped
2 Scallions, cut into 2-inch pieces
1 bunch Asparagus, cut into 2-inch diagonal pieces
1 Red Pepper, julienned
1/2 tsp Sesame oil

Directions
1. Stir together 4 tbsp soy sauce, lemon juice, cooking sherry, and cornstarch. Add chicken pieces and coat well. Refrigerate for 20-30 minutes.
2. Heat peanut oil in a large nonstick skillet or wok. Add garlic and saute for around 1 minutes. Reserving the marinade, add chicken and saute for around 2 minutes. Add red peppers and saute for an additional minute. Add the asparagus and scallions and saute for an additional 3 minutes.
3. Add remaining marinade, remaining 1 tbsp of soy sauce and the sesame oil and saute for around 2 minutes.

Enjoy with rice or noodles.

Roast Chicken & Sweet Potatoes

Adapted from the Roast Chicken & Sweet Potatoes recipe from the Eating Well site.

Ingredients
3 tbsp Mustard (Dijon or whole grain)
1/4 tsp Dried marjoram
1/4 tsp Dried thyme
1/2 tsp Dried savory
1/2 tsp Dried rosemary
3/4 tsp Kosher salt, divided
1/2 tsp Black pepper, divided
2 tbsp Olive oil
3 Sweet potatoes, peeled and cut into 1-inch pieces
2 Red onions (small or medium), cut into 1-inch wedges
4 Chicken breasts (skinless),

Directions
1. Position rack in lower third of oven and preheat to 450°F.
2. In a bowl, combine mustard, marjoram, thyme, savory, 1/4 tsp each of kosher salt and pepper. Set aside.
3. Toss sweet potatoes and onion in a bowl with the olive oil, 1/2 tsp kosher salt and 1/4 tsp black pepper. Spread the vegetables in a roasting pan.
4. Place the chicken breasts on top of the vegetables, and then spread the mustard mix evenly over all pieces.
5. Place in the oven for around 35 minutes.

Enjoy!

Lemon Chicken with Green Beans

This recipe was adapted from Chicken with Lemon and Garlic recipe (p. 184) from Pepita Aris' Spanish : over 150 mouthwatering step-by-step recipes. I loved the way this came out.

Ingredients
3 Chicken breasts, skinless, cut into thin strips (1/4")
3 tbsp Olive oil, divided
1 Shallot, finely chopped
6 tsp Garlic (or 6 cloves), chopped
1 tsp Paprika
1 lbs Green beans
8 oz Mushrooms, thinly sliced (white or mini-bellas)
2 tbsp Lemon juice
1/4 cup Parsley (fresh), chopped
1/4 cup Chicken broth
1/2 tsp Kosher salt (more or less to taste)
1/4 tsp Black pepper (more or less to taste)

Directions
1. Heat 2 tbsp of Olive oil over medium-high heat in a large skillet. Add chicken, garlic and paprika to the pan and cook for around 5 minutes until the chicken is cooked. Remove chicken to a bowl and keep warm (under foil).
2. Add remaining 1 tbsp of olive oil to the pan and cook green beans for around 4-5 minutes. Add mushrooms and parsley, then cook for 3-4 more minutes.
3. Add broth, lemon juice, kosher salt and pepper and bring to a boil.
4. When it boils, lower to simmer, add chicken and mix thoroughly for around 1 minute.

Remove from heat and enjoy!




Directions

Penne with Sausage & Basil Sauce

Adapted from this recipe for Pasta with Sausage, Tomatoes, and Mushrooms from Bon Appétit (August 2002).

Ingredients (serves 4-6)
19 oz Sweet Italian turkey sausage, casings removed, crumbled
2 tbsp Olive oil
12 oz Mushrooms, thickly sliced
1 Large onion (or 2 medium ones), chopped
1/2 - 3/4 cup Fresh basil, shredded
1 tbsp Oregano (dried)
1 tbsp Parsley (dried)
1/4 tsp Kosher salt (more or less to taste)
1/4 tsp Black pepper (more or less to taste)
1/2 cup Dry white wine
28 oz Can crushed tomatoes
14.5 oz Can petite diced tomatoes
14-16 oz Penne or other pasta

Directions
1. Place the turkey sausage in a large skillet over medium-high heat. Break up the sausage as it cooks for around 12-14 minutes (or until it is brown). Using slotted spoon, transfer sausage to large bowl (leaving the drippings in the pan).
2. Add olive oil to drippings in pot. Add mushrooms and onions and sauté until for around 10 minutes.
3. Add basil, dried oregano, dried parsley, garlic, kosher salt and black pepper to the pan; then sauté for around 1 minute.
4. Add wine to the pan and cook for around 4 minutes.
5. Add sausage, crushed tomatoes and petite tomatoes to the pan and mix thoroughly. Lower the heat to medium and cover the pan. Cook for around 25 minutes.
6. While the pasta sauce is cooking during this last step, prepare the pasta as directed.

Pour the sauce over the pasta and enjoy!

Smoked Salmon Pasta

I have had this 8 oz package of smoked salmon (Portlock Wild Smoked Salmon) that I bought in Seattle, Washington a LONG time ago. These things have a long shelf life - the expiration date is December 2013....HONESTLY! So I took a few different recipes (though mostly from this recipe from Mehan Dossani for Tomato and Smoked Salmon Pasta) I found and created this.... Really liked it - might try it again the next time I have smoked salmon.

Ingredients (serves 4-5)
1 12-14 oz pound box of pasta (spaghetti or penne - we use whole grain or equivalent)
1 tbsp Olive oil
1 Medium onion, finely chopped
4 oz Mushrooms, thinly sliced
2 tsp Garlic, finely chopped (or 2 cloves)
Kosher salt and black pepper (to taste - no more than 1/4 of a tsp)
1 14.5 oz can Petite diced tomatoes
1/2 cup White wine
1/4 tsp Dill weed
2 tbsp Heavy cream
8 oz Smoked Salmon, coarsely chopped
1/4 cup Basil, shredded

Directions
1. Cook the pasta according to the package directions.
2. Heat the olive oil in a saucepan over medium-high heat. Add the onion, mushrooms, garlic and kosher salt and black pepper (to taste - around 1/4 tsp of each at most). Cook, stirring occasionally, for around 3-4 minutes.
3. Add tomatoes, wine, and dill weed to the pan and cook for 4 minutes.
4. Reduce heat to low and add 2 tbsp of heavy cream and stir for around 1 minute.
5. Stir in salmon and then remove from heat. Mix thoroughly and then add basil. When blended, pour on the pasta.

Add Parmesan cheese as desired.

Green Chicken

Adapted from Chicken and Basil Stir-Fry from Martha Stewart's website. I loved they way that this turned out. We served over brown rice and it was fantastic. This serves 4-6 people.

Ingredients:
1 1/2 lbs Skinless, boneless chicken breasts, cut into thin strips (1/4")
1 tbsp Cornstarch
1/2 tsp Kosher salt (or more/less to taste)
1/4 tsp Black pepper (or more/less to taste)
2 tbsp Peanut oil (add more if needed), divided
1 Onion (medium), sliced into strips
2 Green peppers, cut into strips (use different colors if possible)
1 bunch Asparagus, cut into 2-3" pieces
4 tsp (or four cloves) Minced garlic
1/4 cup Chicken broth
2 tbsp Soy sauce
2 tbsp Rice vinegar
1 bunch Basil, shredded (around 1 cup)

Directions
1. Pat dry chicken and place it in a bowl. Toss with cornstarch, kosher salt and pepper.
2. In a large skillet, heat 1 tablespoons oil over medium high heat and cook chicken for around 3-4 minutes. Transfer chicken and any liquid to a bowl and keep warm.
3. Add 1 tbsp of oil to the pan. Add onions and peppers, cook for around 2 minutes. Add asparagus, cook for around 3 minutes. Add garlic, cook for around 1 minute.
4. Add the chicken, broth, soy sauce, and rice vinegar to the pan and cook for around 1 more minute.
5. Remove from heat and stir in the basil. Mix thoroughly and serve over noodles or rice. Enjoy!

Peony Chicken

I called it Peony Chicken because I used all different colors of veggies in the stir fry. I loved it and it passed the reheat for lunch test with flying colors! I also named it after the Peony Gardens at the University of Michigan that I love to visit each May and June. We served over brown rice and it was fantastic. This serves 4-6 people.

Ingredients:
1/2 cup Chicken broth
7 tbsp Soy sauce
4 tbsp Dry sherry or cooking sherry
2 tsp Corn starch
1/4 tsp Kosher salt (or more/less to taste)
1/4 tsp Black pepper (or more/less to taste)
2 tbsp Peanut oil (add more if needed)
1 tbsp Minced ginger
4 tsp (or four cloves) Minced garlic
1 Onion (medium), sliced into strips
3 Skinless, boneless chicken breasts, cut into thin strips (1/4")
3 cups Broccoli florets
3 Bell peppers, cut into strips (use different colors if possible)
1 can (8 oz.) Water chestnuts, sliced
8 oz. Mushrooms, stems removed and cut in half.

Directions
1. Whisk together broth, soy sauce, sherry and cornstarch until it is well blended. Set aside
2. Season chicken with salt and pepper to taste. Heat oil in a wok or large skillet over high heat. Add ginger, garlic and onion; stir about 30 seconds. Add chicken to skillet and stir-fry until white, about 3-4 minutes.
3. Add broccoli, bell pepper and water chestnuts and stir-fry until vegetables are crisp-tender, about 4 minutes. Add mushrooms stir-fry an additional minute.
4. Add broth/soy sauce mixture and bring to boil, stirring constantly. Cook until sauce thickens, about 1 minute.

Serve over noodles or rice. Enjoy!

Pasta with Turkey Sausage Sauce

My second stab at a meat sauce. This uses turkey sausage and is based on my previous entry for turkey meat sauce. This is also pretty healthy - and it came out great.

Ingredients (serves 4-5)
1 12-14 oz pound box of penne (whole grain or equivalent).
2 tbsp Olive oil
1 Medium onion, finely chopped
2 Red bell peppers, finely chopped
4 tsp Garlic, finely chopped (or 3 cloves)
8 oz Mushrooms, thinly sliced
1/2 cup Parsley, chopped
12 oz Turkey Italian Sausage (meat from 3 sausage links - casings removed)
1/2 tsp kosher salt (or to taste)
1/2 tsp black pepper (or to taste)
1 28-ounce can Crushed tomatoes
1 tsp Dried oregano
1/2 tsp Dried basil

Directions
1. Cook the pasta according to the package directions.
2. Heat the olive oil in a saucepan over medium-high heat. Add the onion, pepper, parsley, mushrooms, and garlic and cook, stirring occasionally, for around 5-6 minutes.
3. Add the turkey sausage, kosher salt, and pepper and cook for around 8 minutes, stirring constantly.
4. Add the tomatoes, oregano, and basil - then simmer until the sauce thickens, around 8 minutes.

Serve sauce over pasta, adding Parmesan cheese if you like.

Special Fried Rice

Adapted from a number of recipes that I found, including one for Tofu Fried Rice from Cooking Light.

Ingredients:
2 cups Cooked brown rice (instant is OK)
2 tbsp Peanut oil, divided
1 (14 oz package) Extra-firm Tofu, drained and cut into 1/2 inch cubes (use less if desired)
1/2 lbs Shrimp (medium sized), cleaned and deveined
2 tsp Garlic, minced
2 Eggs, lightly beaten
1 bunch Green onion, in small slices
4 oz Bean sprouts
1/2 cup Peas (frozen), thawed
8 oz Mushrooms, sliced with stems removed.
1 tsp Minced fresh ginger
1 tbsp Rice wine vinegar
3 tbsp Soy sauce
2 tbsp Hoisin sauce

Directions:
1. Combine rice wine vinegar, soy sauce, and hoisin sauce. Set aside.
2. Heat 2 tsp peanut oil a large nonstick skillet over medium-high heat. Add tofu and cook 4-6 minutes (or until lightly browned), stirring occasionally then remove from pan.
3. Heat 2 tsp peanut oil to pan a large nonstick skillet over medium-high heat. Add shrimp and garlic and cook 4 minutes (or until shrimp turns pink), stirring occasionally then remove from pan and put with tofu.
4. Add eggs to pan; cook around 1 minute or until done, breaking eggs into small pieces. Then remove from pan and add to tofu and shrimp.
5. Add 2 tsp peanut oil to pan and add green onions, bean sprouts, peas, mushrooms, and ginger; saute 2 minutes.
6. Add cooked rice to pan; cook 2 minutes, stirring constantly.
7. Add tofu, egg and soy sauce mixture; cook 30 seconds, stirring constantly.

Enjoy!