ZUCCHINI CHUTNEY
There always seems to be a glut of zucchini...with every gardener having more than he or she can use! So I have spent lots of time looking for different uses for zucchini. One day I was thinking of my homemade chutney and suddenly decided to use zucchini in it. Now we serve it with almost anything - hot dogs, roast beef, chicken, as a sandwich spread - you name it.
Provided by Taste of Home
Time 1h5m
Yield about 3-1/2 cups.
Number Of Ingredients 12
Steps:
- Peel zucchini and discard any large seeds; chop into small pieces (about 5 cups). Finely chop apple, onion and green pepper; place in a Dutch oven along with zucchini and remaining ingredients. , Bring to a boil. Reduce heat and simmer, uncovered, over medium heat until thick, about 45-55 minutes, stirring often. Cool. Ladle into jars; cover and refrigerate.
Nutrition Facts : Calories 112 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 124mg sodium, Carbohydrate 28g carbohydrate (26g sugars, Fiber 1g fiber), Protein 1g protein.
PIERRE AND MICHEL TROISGROS'S ZUCCHINI CHUTNEY
Provided by Patricia Wells
Categories condiments
Time 1h15m
Yield Four servings
Number Of Ingredients 8
Steps:
- Thoroughly peel the lemons, discarding all the peel and the white pith. Cut the lemons into thin slices and discard the seeds.
- Combine all the ingredients in a small saucepan and bring to a boil. Reduce the heat to medium and cook, covered, for one hour. Stir the mixture from time to time to make sure it does not burn. The chutney should have the consistency of a marmelade.
- Serve as an accompaniment to grilled meats, fish or roast poultry. The chutney is also good served cold.
TOMATO MAYONNAISE MICHEL FITOUSSI
Steps:
- Beat egg yolk until thick and sticky.
- Add the mustard and vinegar and beat some more.
- Carefully add the olive oil a few droplets at the time. If you add too much at once the mayonnaise will curdle. The mayonnaise should be extremely thick.
- Peel the tomatoes and pass the juice and pulp through a fine sieve until you have 1 cup juice.
- Put 1/4 cup mayonnaise into a bowl. Reserve the rest for another use. Slowly beat tomato juice into mayonnaise. The sauce should be smooth and velvety.
Nutrition Facts : @context http, Calories 391, UnsaturatedFat 36 grams, Carbohydrate 1 gram, Fat 44 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 6 grams, Sodium 163 milligrams, Sugar 1 gram, TransFat 0 grams
CHILI SHRIMP
Provided by Patricia Wells
Categories dinner, one pot, main course
Time 15m
Yield Four servings
Number Of Ingredients 5
Steps:
- Using a mortar and pestle pound the garlic until semifine, then add the chilies and pound until the mixture is fairly fine and has turned a bright red.
- Cut the shrimp down the back and remove the black vein. Do not shell the shrimp. Set aside.
- Place a wok or a large frying pan over high heat, add the oil and, when it is smoking, add the pounded garlic and chili. Stir-fry for about one minute, then add shrimp and salt to taste. Stir-fry for four to five minutes, or until the shrimp is cooked and turns a bright orange. Adjust seasoning. Serve immediately, with steamed rice.
Nutrition Facts : @context http, Calories 296, UnsaturatedFat 14 grams, Carbohydrate 5 grams, Fat 16 grams, Fiber 0 grams, Protein 31 grams, SaturatedFat 2 grams, Sodium 1285 milligrams, Sugar 0 grams, TransFat 0 grams
THIN COCONUT MILK
Thin coconut milk Canned or frozen coconut milk may be used for this curry, but it will be thicker and heavier than the milk you prepare yourself.
Provided by Patricia Wells
Time 5m
Yield 3 cups thin coconut milk
Number Of Ingredients 1
Steps:
- To prepare thin coconut milk, cut the white coconut meat into coarse slices and combine with three cups of water in a blender or food processor. Blend until you have a fibrous liquid.
- Squeeze the liquid through fine cheesecloth. Discard the pulp. Coconut milk may be kept safely for a few days in the refrigerator, or may be frozen.
PROVENçAL ZUCCHINI AND SWISS CHARD TART
This is such a pretty mixture of zucchini and greens that I hate to hide it under a top crust. Sometimes I substitute beet greens for the Swiss chard.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h45m
Yield One 10-inch tart, serving eight to ten
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil while you stem the greens, and wash them thoroughly in several rinses of water. If the ribs are wide, wash and dice them, then set aside. Fill a bowl with ice water. When the water reaches a rolling boil, add a generous amount of salt and the chard leaves. Blanch for one minute, until just tender. Using a slotted spoon or deep-fry skimmer, transfer to the ice water, then drain. Squeeze out excess water and chop. Set aside.
- Heat the oil over medium heat in a large nonstick skillet, and add the onion and diced chard stems, if using. Cook, stirring, until tender, about five minutes. Stir in the zucchini. Season to taste with salt, and cook, stirring, until just tender and still bright green, about 10 minutes. Stir in the garlic, thyme and rosemary, and cook with the zucchini and onion until the garlic is fragrant, about one or two minutes. Stir in the greens, toss everything together, and remove from the heat. Taste and season with salt and pepper.
- Beat the eggs in a large bowl. Stir in 1/4 to 1/2 teaspoon salt (to taste), the zucchini mixture, and the Gruyère. Mix everything together, add pepper, taste once more and adjust seasoning.
- Preheat the oven to 375 degrees. Oil a 10-inch tart pan. Roll out two-thirds of the dough and line the pan, with the edges of the dough overhanging. Freeze the remaining dough. Fill the lined pan with the zucchini mixture. Pinch the edges of the dough along the rim of the pan. Place in the oven and bake 50 minutes, until set and beginning to color. Allow to rest for at least 15 minutes before serving (preferably longer). This can also be served at room temperature.
Nutrition Facts : @context http, Calories 201, UnsaturatedFat 7 grams, Carbohydrate 18 grams, Fat 12 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 447 milligrams, Sugar 3 grams, TransFat 0 grams
COOKED FRESH FIGS
The preparation may be done several hours in advance, then completed at the last minute.
Provided by Patricia Wells
Categories easy, quick, dessert, side dish
Time 5m
Yield Four to six servings
Number Of Ingredients 2
Steps:
- Wash figs, blanch in boiling water for 30 seconds, rinse with cold water and carefully peel. Ten minutes before serving, saute gently in butter until heated through.
- To serve, arrange several figs on each plate, surrounding the sauced su-premes.
Nutrition Facts : @context http, Calories 153, UnsaturatedFat 2 grams, Carbohydrate 26 grams, Fat 6 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 4 grams, Sodium 2 milligrams, Sugar 22 grams, TransFat 0 grams
MOM'S ZUCCHINI PIE
A quick and yummy combination of zucchini, refrigerated crescent rolls, and eggs -- tastes like you spent hours in the kitchen!
Provided by mrs. walter
Categories Side Dish Vegetables Squash Zucchini
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Unroll crescent rolls, and press into a 9-inch pie pan, covering sides and bottom.
- Melt margarine in a skillet over medium heat, and cook the zucchini and onion until tender. Season with parsley, oregano, salt, and pepper. Remove skillet from heat. Cool zucchini mixture slightly, then mix in eggs and cheese. Pour mixture over the crust.
- Bake 20 minutes in the preheated oven, until set. Cool for 10 minutes before serving.
Nutrition Facts : Calories 350.9 calories, Carbohydrate 19.7 g, Cholesterol 86.1 mg, Fat 23.3 g, Fiber 1.2 g, Protein 15.2 g, SaturatedFat 7.7 g, Sodium 841.9 mg, Sugar 5.1 g
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