Chocolate and Zucchini

My sister gave me this wonderful cookbook of Parisian food adventures called Chocolate and Zucchini. This pasta cooked in a risotto style really intrigued me, and I decided I had to try it out. I mean, Parisians pretty much know about good cooking. This pasta was easy, delicious, and great for leftovers. I will absolutely make it again when I need a big pot of something delicious.


Pates par absorption, courgettes, et cacao /Cacao and Zucchini Absorption Pasta (Chocolate and Zucchini, Clotilde Dusoulier)

The recipe called for cacao nibs, but I just shaved a tiny bit of super dark chocolate on top of the pasta and topped it with a few pecans.

6 cups stock or filtered water
3 Tbs. extra virgin olive oil
3 garlic cloves, minced
1 medium yellow onion, finely chopped
14 oz. dried short pasta, such as ricciole, penne, or fusilli
4 small zucchini, cut into sticks or thin slices with a mandoline or sharp knife
fine sea salt and freshly ground pepper
2 Tbs. cacao nibs (not chocolate-coated), toasted in a dry skillet and coarsely crushed (substitute 1/4 cup pine nuts, toasted)
aged Parmesan, coarsely grated

1. Set the stock in a saucepan over medium-high heat and keep warm.
2. As the stock is warming up , heat the oil in a wide saute pan. Add the garlic and onion and cook over medium heat for 2 minutes, until fragrant, stirring regularly to avoid coloring. Add the pasta and stir constantly for 2 minutes. Add just enough stock to cover the pasta, and lower the heat to medium-low. Cover and simmer for 10 minutes, stirring from time to time and adding more stock when it is absorbed. Five minutes into the cooking, add the zucchini and season with salt and pepper.
3. Taste the pasta for doneness. If it isn't quite done and all the liquids have absorbed, add a little more stock (or water if you're out of stock), cover, and cook for a few more minutes. Repeat until you've reached and al dente consistency; the total cooking time will depend on the type of pasta you used. Adjust the seasoning, transfer into bowls or plates, sprinkle with cacao nuts and Parmesan, and serve immediately.

Chili and Cornbread

Chili and corn bread is the ultimate in comfort food meals for me. So when a slight wind picked up in the Bay Area, I immediately wanted to make chili. I wanted to make a different version of this comfort food than I usually do, so I looked to Moosewood for help. Their version of chili turned out to be not so different than mine, but their cornbread included additions that I had never thought of. When in need of a warm, comforting meal, this one is sure not to disappoint.

Chili with Tofu or TVP (Moosewood Restaurant New Classics, The Moosewood Collective)

3 Tbs. olive oil
1 Spanish onion, chopped
2 garlic cloves, minced or pressed
1 Tbs. ground cumin
1 Tbs. ground coriander
1 to 2 tsp. chili powder
1 medium zucchini or yellow summer squash, diced
1 large red or green bell pepper, stemmed, seeded, and chopped
1 cake tofu, frozen, thawed, and ground, or 12 to 14 oz. prepared textured vegetable protein
3 cups diced tomatoes with juice (28-oz. can)
2 cups cooked pinto beans with liquid (15-oz. can)
2 cups cooked red kidney beans with liquid (15-oz. can)
2/3 cup tomato paste (6-oz. can)
2 Tbs. minced fresh parsley
your favorite salsa and/or Tabasco sauce or other hot sauce to taste
salt to taste
shredded Cheddar or Monterey Jack cheese, or sour cream

1. Heat the oil in a large nonstick skillet on medium-high heat. Add the onions and garlic and saute on medium-high heat until soft. Add the cumin, coriander, and chili powder and stir well. Mix in the diced squash and peppers, cover, and continue to cook for about 3 minutes. Stir in the ground tofu or textured vegetable protein and cook for several more minutes until heated through.
2. Meanwhile, in a soup pot, heat the tomatoes and beans on medium heat. Stir in the tomato paste. Transfer the hot skillet ingredients to the pot and stir well. Add the parsley and season with salsa or Tabasco sauce and salt.
3. Serve in bowls or mugs, topped with sprinklings of cheese or dollops of sour cream.


Blue Cornmeal Muffins (Moosewood Restaurant New Classics, The Moosewood Collective)

I could not find blue cornmeal at my local grocery store, so I just used yellow cornmeal.

1 cup blue cornmeal
1 1/2 cups unbleached white flour
2 tsp. baking powder
1 tsp. salt
2 Tbs. sugar
1 1/2 cups shredded Cheddar or Monterey Jack cheese, lightly packed
2 eggs
1/2 cup vegetable oil
1 1/4 cups milk
1 1/2 cups minced red bell peppers
1 fresh green chile, seeded and minced

1. Preheat the oven to 350. Prepare a standard 12-cup muffin tin by either lightly brushing the cups with oil or lining them with paper liners.
2. In a large bowl, sift together the cornmeal, flour, baking powder, salt, and sugar. Stir in the cheese. In a separate bowl, lightly beat the eggs. Stir in the oil, milk, peppers, and chiles. Make a well in the dry ingredients and pour in the liquid mixture. Stir just to combine without overmixing. Spoon about 1/3 cup of batter into each muffin cup.
3. Bake for 20 to 30 minutes, until golden brown and a knife inserted in the center of a muffin comes out clean. Cool on a rack.

Oscar Taco Party!

This isn't a post that contains a bunch of recipes, but rather an idea post. For the Oscars we were hemming and hawing over what type of finger foods we wanted to make. We ended up deciding to make a taco bar. Although we made entirely way too much food (I think we made enough for 10-15 rather than the 5 that we had), it was a lot of fun and pretty easy to prep. We roasted zucchini, bell peppers, and onions, baked fish, and baked a pre-marinated tri-tip in a carne asada sauce. With these as our bases, we had bowls of black beans, yogurt, guacamole, and pineapple salsa. We topped our tacos with queso fresco. Every one could make their tacos perfectly to their liking, so this really works for picky eaters or a party when you may not know people incredibly well.

The only thing that took much creativity at all was the pineapple salsa which was just a whole pineapple chopped fine, minced red onion, cilantro, and serrano pepper with a sprinkling of salt. It was the perfect combination of spicy and sweet to top the tacos.

Veggie and Polenta Perfection

This meal, once again, took no time to prepare. It's a perfect weekday dinner that gives you all the nutrients you need after a hard day's work. Polenta is covered with an array of sauteed vegetables and baked tofu. You can use any vegetables you have on hand, these just happened to be what we had in the fridge.

Polenta with Sauteed Vegetables and Savory Baked Tofu


4 cups water
1 cup Polenta
1 tsp. salt
1 Tbs. butter
2-3 small zucchini, sliced into rounds
1/2 red onion, chopped
1 portobello mushroom, sliced
2 cloves garlic, minced
1 package Savory flavored baked tofu, cubed
3/4 cup cherry tomatoes, halved
salt and pepper to taste

1. Prepare polenta by boiling and salting the water. Add the polenta and stir until slightly thickened. Lower the temperature to medium-low and allow the polenta to completely thicken, stirring occasionally. This will take 20-25 minutes. Stir in the butter.
2. Meanwhile, saute the zucchini rounds in a large skillet with a bit of olive oil over medium-high heat. Once the rounds are slightly browned, turn them and add the onion and mushroom. Once the onion and mushroom have softened, add the garlic and tofu. Saute until everything is at its desired doneness. Add the cherry tomatoes and heat through. Season to taste. Serve over the polenta, and enjoy!

Mediterranean Delight

Roasted vegetables and couscous. What could be better (except for the meat-eaters who got a side of grilled rack of lamb)? Not much is the answer. And, to make matters even better, it's a pretty simple meal to create. Vegetables are roasted in the oven for 30 to 40 minutes and then mixed with couscous that takes about 15 minutes beginning to end. And, the lamb is grilled to perfection until just pink inside. The only part that takes time at all is prepping the lamb with a paste and letting it sit overnight. I don't think you need to have the lamb sit with the paste overnight, so this meal could come together even faster.


Roasted Vegetable Couscous with Lemon Vinaigrette
1 crown broccoli, chopped into florets
3 medium zucchini, cut into thick matchsticks
1/2 red onion, thickly sliced
1 eggplant, cut into 1-inch cubes
1 1/2 cups dry whole-wheat couscous
1 large tomato, chopped
10 Kalamata olives, halved
1/4 cup parsley, minced
1 lemon, juiced
1/4 cup olive oil
salt and pepper to taste
1/4 to 1/2 cup feta cheese, crumbled

1. Preheat the oven to 425. Place the broccoli, zucchini, onion, and eggplant in baking dishes. Drizzle with a bit of olive oil, salt, and pepper. Toss to coat. Roast the vegetables in the oven for approximately 30 minutes, or until crispy and brown. The eggplant may take a little less time than the zucchini and broccoli.
2. Prepare the couscous according to the package directions, omitting half the fat.
3. Toss together the rest of the ingredients with the couscous and roasted vegetables. Top with the feta cheese.


IPA Spice Paste (Grilling with Beer, Lucy Saunders)

1/2 cup minced onion
1/4 cup walnut oil
1/4 cup IPA
1/3 cup fresh cilantro, chopped
1/3 cup fresh parsley, chopped
2 Tbs. minced garlic
1 Tbs. paprika
1 Tbs. cinnamon
1 Tbs. grated orange zest
2 tsp. salt (kosher)
1 tsp. cumin

1. Place all ingredients in a food processor fitted with the metal cutting blade. Pulse on HIGH until pasty. Rub on chicken or lamb chops.

Adam's Concoction

I put Adam up to the task of creating dinner one Friday night, and he came up with a delicious meal. We mixed lemon pepper pappardelle with sauteed zucchini and mushrooms, tomatoes, and pesto then tossed it with fresh mozzarella. Perfection!


Lemon Pepper Pappardelle with Vegetables and Lemon Pesto

1 medium-sized zucchini, cut into rounds
8 oz. mushrooms, sliced
1 bunch basil
2 cloves garlic
1/4 cup Parmesan cheese, grated
2 tsp. lemon rind
1/2 a lemon, juiced
salt and pepper to taste
olive oil
1/2 cup cherry tomatoes, halved
1 pkg. lemon pepper pappardelle
fresh mozzarella, torn

1. Heat some olive oil in a large non-stick skillet over medium heat. Add the zucchini and mushrooms, sauteeing until the zucchini browns slightly.
2. Meanwhile, prepare the pesto by combining the basil, garlic, cheese, lemon rind and juice, salt, and pepper in a food processor. Pulse until the ingredients are slightly chopped, then stream olive oil in through the spout until you have reached a creamy consistency.
3. Boil the pasta according to package directions.
4. Add the tomatoes to the zucchini and mushrooms. Allow them to soften slightly and heat through. Drain the pasta and add to the vegetables. Also add the pesto and cheese. You might not want to add all of the pesto that you made. Toss the pasta until thoroughly mixed.

Classic Combination: Soup and Sandwich

While flipping through Jamie Oliver's cookbook, my eye caught this beautiful picture of this grilled vegetable, mozzarella, and pesto sandwich. I may have drooled on the page it looked so good. Needless to say, we made this sandwich. To accompany the sandwich, we made a really simple, yet really delicious tomato soup. The soup was creamy with a nice little twang. This soup and sandwich meal was perfect for the cold, rainy days we've been having lately.


Ciabatta Sandwich of Grilled Vegetables with Pesto and Mozzarella (Jamie's Dinners, Jamie Oliver)

[We, unfortunately, didn't have the pesto with the sandwich. We were about to make it, but as I pulled out the basil from the fridge, I realized that it was dry and bitter. So, we improvised and put some sweet jalapeno jelly on the sandwich instead.]

This sandwich is good for using up grilled veg like asparagus, zucchini, fennel and eggplant-wonderful just griddled on a griddle pan and dressed with some good olive oil, salt, freshly ground black pepper and fresh herbs. I keep any leftovers, stuff them into a chunk of ciabatta smeared with 1 Tbs. of pesto and add a little torn-up mozzarella. You could also add some grated Parmesan. Slices of prosciutto or grilled chicken pieces go really well too.

Wrap your sandwich up tightly in wax paper and aluminum foil before putting it i your lunchbox. Usually some juices come out of the mozzarella, so give the sandwich a good press down when you've finished making it to let the bread soak up the moisture and actually become more tasty because of it. When I eat this sandwich, I peel off the paper and foil from one side and then keep peeling back as I eat. This way I don't get juice all over myself.


Cream of Tomato Soup (Cooking Light, January-February 2007)

Heat 2 tsp. olive oil in a large saucepan over medium-high heat. Add 1 cup chopped onion and 3 minced garlic cloves, saute 3 minutes or until tender. Add 1 (28-oz.) can crushed tomatoes, 1 Tbs. balsamic vinegar, 1/2 tsp. salt, and 1/4 tsp. crushed red pepper. Bring to a boil. Reduce heat, and simmer 30 minutes. Place in a blender; process until smooth. Return tomato mixture to pan. Stir in 3/4 cup half-and-half; cook until thoroughly heated.

So Stew Me

This Indonesian Bean-Curd Stew from Vegetarian Planet has a great combination of flavors from the coconut milk to the lime juice and coriander. We used the vegetables the recipe calls for, but any veggie substitution would work. I think broccoli would soak up the sauce incredibly well, and I think Adam would like that better than the green beans anyway. We served this like a chili, but serving the stew over rice or quinoa would be a more filling option.


Indonesian Bean-Curd Stew (Vegetarian Planet, Didi Emmons)

2 Tbs. lime juice (from about 1 lime)
2 tsp. minced fresh ginger
1 tsp. salt, or more, to taste
8 oz. tofu, cut into 1/2-inch cubes
1 Tbs. canola or corn oil
2 cups chopped onions
1 large garlic clove, minced
1 tsp. ground coriander seeds
1/2 tsp. ground cumin seeds
1/4 tsp. ground cloves
1 cup coconut milk (you can freeze any left in the can for later use)
2 cups water or vegetable stock
3 small carrots, peeled and cut into 1/4-inch rounds
1/4 tsp. chile flakes
1 1/2 cups 1-inch-long pieces green beans
1 small zucchini, cut into 1/2-inch cubes
2 Tbs. chopped cilantro (optional)
fresh-ground black pepper to taste

1. Marinate the tofu: In a bowl, combine the lime juice, fresh ginger, and 1/2 tsp. salt. Stir, and add the chopped tofu. Leave the tofu in the marinade or 30 minutes, tossing it once or twice.
2. Heat the oil in a large skillet over medium heat. Add the onions, and saute them until they have softened, stirring frequently. Add the garlic, coriander, cumin, and cloves, and cook, stirring constantly, for 2 minutes. Add the coconut milk, water or stock, and 1/2 tsp. salt, and bring the stew to a simmer. Simmer it for 10 minutes, uncovered.
3. Add the carrots and chile flakes, and simmer the stew for 5 minutes. Then add the tofu and its marinade, the green beans, and the zucchini, and simmer the stew 8 minutes more.
4. Stir in the cilantro, if you're using it. Add salt and pepper to taste, and serve the stew.

Leftovers Gone Good

After making the ravioli, we had some leftover filling and some leftover baked zucchini. I didn't want such delicious parts of a meal to go to waste, so I concocted a whole new meal out of the remains. I cut up the zucchini, saving the breadcrumbs on the side, and mixed the zucchini and ravioli filling with cooked quinoa in a baking dish. I topped the quinoa mix with the zucchini breadcrumbs and freshly grated Parmesan cheese. I baked the dish for approximately 20 minutes until the breadcrumbs turned a golden brown. I sprinkled the casserole with some fresh parsley to spruce it up. And voila! A delicious, healthy leftover reinvention!

Radical Ravioli

I have to admit that since I've taken so long to post these recipes, I have forgotten the exact way I made them. But, what I do remember is that they were absolutely delicious and there is no way to mess them up. This gives you the opportunity to create your own dish with a helpful guide.
When my mom was here I took her to our local farmers' market so she could experience one of my favorite things in the Bay Area. We found beautiful looking chard, baby zucchini, and tomatoes that we had to bring home with us. With these amazing items we decided to make chard and ricotta ravioli with a fresh tomato sauce and baked zucchini topped with breadcrumbs. To round out the meal, we made huge breadsticks for everyone.


Chard and Ricotta Ravioli with a Fresh Tomato Sauce

1 bunch chard, chopped
2 cloves garlic, minced
1 cup ricotta (any fat content)
salt and pepper to taste

wonton wrappers or fresh pasta sheets (we made the pasta with half whole wheat flour and half white flour)

3 cloves garlic, minced
1/2 cup onion, chopped
3-5 tomatoes (preferably heirloom, but whatever you have on hand is perfect), chopped
2 Tbs. parsley, chopped
balsamic vinegar, splash

Parmesan cheese, grated

1. To prepare the filling, saute the garlic and chard in a skillet over medium heat until the chard has wilted. Take off the heat and add to the ricotta, seasoning with salt and pepper to taste.
2. To fill the ravioli, take a dollop of the filling and place in the wonton wrapper or along the pasta sheet. Fold the wonton or pasta over and seal with water along the edges. Press with a fork to ensure a good seal. (The pasta water becomes quite messy if the ravioli don't have good seals.)
3. Cook the pasta in boiling water for about 2 minutes. You know when they are done because the ravioli will float to the top.
4. Meanwhile, prepare the tomato sauce by sauteing the garlic and onion in a skillet coated with olive oil over medium heat until the onions are soft and the garlic is fragrant. Add the tomatoes, parsley, balsamic vinegar, and some salt and pepper, tossing with the garlic and onion. Allow the tomatoes to simply get hot, then remove the pan from the burner.
5. Plate the ravioli by putting several ravioli on the dish and topping with the tomato sauce and grated Parmesan cheese.


Baked Zucchini

This is an incredibly easy side dish that is also incredibly delicious. Don't think that because there aren't a lot of ingredients that this recipe isn't worth trying out. You'll be pleasantly surprised.

baby zucchini, halved (you will want about 1-2 zucchini per person)
Italian seasoned breadcrumbs
olive oil

1. Place the halved zucchini in a baking dish, cut side up. Cover with breadcrumbs and drizzle with olive oil. Place in a preheated 375 oven. Bake for 25 minutes or until the zucchini are tender and the breadcrumbs are golden brown.

Cooking Light Does It Right

This meal comes a complete menu suggestion in Cooking Light. I cannot take any credit for putting it together, but I will take credit for making it delicious! We had a lot of leftover herbs in the fridge, so we went on a search to find herbaceous recipes. And that we did. The main recipe calls for shrimp, but we used scallops and tofu as the proteins instead. The simple tomato bruschetta and grilled asparagus served as the perfect accompaniments. Way to go, Cooking Light!


Italian Herbed Shrimp Kebabs (Cooking Light, July 2008)

1/2 cup packed fresh basil leaves
1/2 cup fresh cilantro leaves
1/4 cup fresh parsley leaves
2 Tbs. fresh lemon juice
2 Tbs. water
1 garlic clove
4 tsp. extravirgin olive oil, divided
24 peeled and deveined jumbo shrimp (about 1 1/2 lbs.)
1 zucchini, cut into 20 (1/2-inch-thick) slices
cooking spray
1/2 tsp. salt
1/4 tsp. black pepper

1. Prepare grill to medium-high heat.
2. Place first 6 ingredients in a blender or small food processor; add 2 tsp. oil. Process until smooth. Transfer basil mixture to a medium bowl. Add shrimp; toss well to coat. Let stand at room temperature 15 minutes.
3. Thread 6 shrimp and 5 zucchini slices alternately onto each of 4 (12-inch) skewers. Drizzle kebabs evenly with remaining 2 tsp. oil. Place kebabs on grill rack coated with cooking spray; grill 3 minutes on each side or until done. Sprinkle evenly with salt and pepper.


Tomato Bruschetta

Grill 4 (1 1/2-oz.) slices country-style sourdough bread 1 minute on each side or until lightly toasted. Remove bread from grill; rub one side of each bread slice with cut sides of a halved garlic clove. Combine 3/4 cup chopped tomato, 2 Tbs. chopped fresh basil, 1 Tbs. balsamic vinegar, 2 tsp. extravirgin olive oil, and 1/4 tsp. salt. Top each bread slice with about 3 Tbs. tomato mixture.

A Must

This simple pasta dish is possibly one of the best things we've made recently. We were looking for something easy and fresh, and that's exactly what this dish is. Every component, from the zucchini and tomatoes to the mint and almonds, combine to create pasta perfection.


Pasta with Zucchini and Toasted Almonds (Cooking Light, June 2009)

2 cups cherry tomatoes, halved
2 Tbs. minced shallots
1 tsp. minced fresh thyme [we just used dried]
2 tsp. fresh lemon juice
3/4 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/4 tsp. sugar
5 tsp. extra-virgin olive oil, divided
1 (9-oz.) package refrigerated linguine
1 1/2 tsp. bottled minced garlic
3 cups chopped zucchini (about 1 lbs.)
3/4 cup fat-free, less-sodium chicken broth [or vegetable broth]
3 Tbs. chopped fresh mint, divided
1/3 cup (1 1/2 oz.) grated fresh pecorino Romano cheese
3 Tbs. sliced almonds, toasted

1. Combine first 7 ingredients in a medium bowl. Add 2 tsp. oil, tossing to coat.
2. Cook pasta according to package directions, omitting salt and fat. Drain well.
3. Heat a large nonstick skillet over medium-high heat. Add the remaining 1 Tbs. oil to pan, swirling to coat. Add garlic to pan; saute 30 seconds. Add zucchini; saute 3 minutes or until crisp-tender. Add broth; bring to a simmer. Stir in pasta and 1 1/2 Tbs. mint; toss well. Remove from heat; stir in tomato mixture in each of 4 bowls; top evenly with remaining 1 1/2 Tbs. mint. Sprinkle each serving with 4 tsp. cheese and 2 tsp. almonds.

That's in My Cookie?

We had a serious need to use up some zucchini that was at the end of its life. I decided to use it in a bit of an untraditional manner-cookies! I remembered reading the recipe while devouring Animal, Vegetable, Miracle by Barbara Kingsolver. Her daughter Camille inserted stories about growing up surrounded by food and recipes that accompanied the theme of each chapter. This is one of her recipes that will now be part of my cookie repertoire. They are healthier than your average chocolate chip cookie with the whole wheat flour and zucchini additions, yet still wonderfully delicious. The best part is that this cookie makes you think outside the box about what can be considered a dessert ingredient.


Zucchini Chocolate Chip Cookies (Animal, Vegetable, Miracle, Barbara and Camille Kingsolver)

1 egg, beaten
1/2 cup butter, softened
1/2 cup brown sugar
1/3 cup honey
1 Tbs. vanilla extract
1 cup white flour
1 cup whole wheat flour
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. cinnamon [I doubled this]
1/4 tsp. nutmeg
1 cup finely shredded zucchini
12 oz. chocolate chips

1. Combine the first 5 ingredients, the egg through the vanilla, in a large bowl.
2. Combine the flours, baking soda, salt, and spices in a separate, small bowl and blend into the liquid mixture.
3. Stir zucchini and chocolate chips into other ingredients, mix well. Drop by spoonful onto greased baking sheet, and flatten with the back of a spoon. Bake at 350, 10 to 15 minutes.