Archive for the ‘Don’t cry, we have onions!’ Category

Zucchini Patties

Zucchini may not be the most loved vegetable, but when shallow-fried into patties, even kids will go crazy for them.

Ingredients

  • 3 medium zucchini, coarsely grated
  • 1 medium onion, coarsely grated
  • 1 tablespoons kosher salt, plus more
  • 1 leek, white and pale-green parts only, finely chopped
  • 1 large egg, beaten to blend
  • 1/3 cup panko (Japanese breadcrumbs)
  • 2 tablespoons finely chopped fresh cilantro
  • 1 tablespoons finely chopped fresh thyme
  • Freshly ground black pepper
  • Vegetable oil (for frying; about 1 1/2 cups)
  • Roasted Red Pepper Labneh

Preparation

  1. Mix zucchini, onion, and 1 tablespoons salt in a medium bowl. Let sit 10 minutes, then wring out as much liquid as possible from zucchini and onion in a kitchen towel. Mix with leek, egg, panko, cilantro, and thyme in a clean medium bowl; season with pepper.
  2. Pour oil into a large skillet, preferably cast iron, to a depth of 1/2″ and heat over medium heat until oil bubbles when a pinch of zucchini mixture is added.
  3. Working in batches, drop spoonfuls of zucchini mixture into skillet and gently flatten with a spatula into 2″ patties. Cook until golden brown, about 3 minutes per side. Drain on paper towels; season with salt. Serve with Roasted Red Pepper Labneh.
  4. Do ahead: Patties can be made 30 minutes ahead. Keep warm in a 300 ° oven until ready to serve.

 

courtesy of:  http://www.epicurious.com/recipes/food/views/Zucchini-Patties-51245270

zucchinipatties

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Zucchini, Cheese and Herb Fritters

Ingredients

For fritter mixture

  • 4 cups coarsely grated zucchini
  • 2 teaspoons coarse sea salt
  • 1 cup chopped scallion
  • 1 cup chopped fresh flat-leaf parsley
  • 1/2 cup chopped fresh mint
  • 1 tablespoon dried oregano (preferably Greek), crumbled
  • 1 cup cornstarch
  • 1 cup grated kefalotíri or Pecorino cheese

For frying

  • About 2 cups safflower oil
  • About 2 cups olive oil
  • Accompaniment: 8 oz whole-milk plain yogurt (preferably Greek)

Step by Step

Make zucchini batter:
Stir together zucchini and salt, then drain in a colander set over a bowl, 1 hour.

Stir together zucchini and remaining fritter ingredients. Season well with freshly ground black pepper. Let mixture stand 15 minutes.

Fry fritters:
Heat enough of frying oils to measure 3/4 inch in a deep 12-inch heavy skillet over moderately high heat until a deep-fat thermometer registers 350°F.

Spoon heaping tablespoons of fritter mixture into oils and fry in small batches without crowding, turning fritters, until golden brown, about 1 minute.

Transfer fritters with a slotted spoon to paper towels to drain and return oil to 350°F between batches. Serve hot.

courtesy of:  http://www.epicurious.com/recipes/food/views/Zucchini-Cheese-and-Herb-Fritters-103310

zucchinicheeseherbfitter

Zucchini Walnut Fritters

Serves 4

Ingredients

  • 1 small Russet potato, shredded
  • 1 medium zucchini, shredded
  • 1/4 C minced green onion
  • 3/4 C finely ground walnuts
  • 2 T chopped fresh parsley
  • 1/2 t baking powder
  • 1/2 t salt
  • 1/4 t ground black pepper
  • 1/2 C all-purpose flour
  • 2 T safflower oil

Step by Step

*Possible substitutions: I omitted the green onions, used basil instead of parsley, and added some dried minced onion for extra onion-y flavor. The original recipe also calls for olive oil to fry them, but safflower oil handles high temperatures better so I subbed that.

  1. Heat a large skillet over medium heat, and add a tablespoon of the oil.
  2. Combine all ingredients in a large bowl, and then shape the zucchini mixture into little patties and fry them in the oil.
  3. Add the other tablespoon of oil either when you flip them or add a second batch….whenever the oil runs out.
  4. They can be any size you want, just make sure they’re all the same thickness.
  5. When they’re done cooking, set them on a couple of paper towels so any extra oil can drain.
  6. They can be paired with a simple salad of torn romaine, basil, and a creamy white balsamic vinaigrette.

Nutrition facts per serving: Calories: 301; Calories from Fat: 188; Total Fat: 20.9g; Saturated Fat: 1.2g; Sodium: 299mg; Total Carbohydrates: 23.4g; Dietary Fiber: 3.3g; Sugars: 1.6g; Protein: 8.8g

courtesy of:  http://florafoodie.com/2014/02/zucchini-walnut-fritters.html

Zucchini Walnut Fritters

Lahano Katsarolas: Stewed Cabbage with Mint

In Greek: λάχανο κατσαρόλας, say: LAH-hah-no kat-sah-ROHL-lahs

The word katsarolas means cooked in a pot, and for this dish of Stewed Cabbage with Mint, a soup or stew pot or a dutch oven works well. The interesting taste combination is a delight as a side dish or meatless main dish.

The recipe serves 4.

Ingredients
  • 2 onions, finely chopped
  • 2 cloves of garlic, finely chopped or sliced
  • 1 cup of olive oil
  • 2 1/4 pounds (about 1 kilo) of cabbage, outer leaves removed, cut in medium chunks
  • 2 tomatoes, finely chopped
  • 1 1/2 tablespoons of finely chopped fresh mint
  • 1 teaspoon of sea salt
  • 1/4 teaspoon of freshly ground pepper
  • 2 whole cloves

Step by Step

  1. Sauté onion and garlic in olive oil until translucent.
  2. Add cabbage and stir for about 5 minutes.
  3. Add all remaining ingredients (tomato, mint, salt, pepper, cloves) and enough water to cover by about 1/2 inch. Bring to a boil, cover the pot, reduce heat and simmer (slow boil) for 45 minutes.

Yield: 4 servings of Greek Stewed Cabbage with Mint.

http://greekfood.about.com/od/boiledvegetablesides/r/lahano_katsarol.htm

Beet-and-Lentil Salad on Cabbage Slaw

Beets may seem wintry, but in fact they’re likely to be freshest in summer. Look for golden beets or Chioggia beets (a variety with red and white concentric circles) to add cheery color to this salad. But red beets work fine, too.

Yield: 4 servings (serving size: 1 3/4 cups slaw and about 1 cup salad)

ngredients

  • Pickled onion:
  • 3/4 cup finely chopped red onion
  • 1/2 cup red wine vinegar

Dressing:

  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon prepared mustard
  • 1/4 teaspoon prepared horseradish
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 garlic clove, minced

Salad:

  • 2 pounds small golden, Chioggia, or red beets
  • 1 cup dried green or brown lentils
  • 1/4 cup finely diced carrot
  • 2 garlic cloves, peeled
  • 1 bay leaf
  • 1/3 cup chopped fresh parsley
  • 2 tablespoons capers
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper

Slaw:

  • 7 cups thinly sliced green cabbage
  • 1 tablespoon red wine vinegar
  • 1/8 teaspoon salt
  • Chopped fresh parsley (optional)

Step by Step

  1. To prepare pickled onion, combine onion and vinegar in a bowl. Let stand 30 minutes; drain.
  2. To prepare dressing, combine oil and next 8 ingredients (oil through minced garlic), stirring with a whisk.
  3. To prepare salad, leave root and 1 inch stem on beets; scrub with a brush. Place in a medium saucepan; cover with water. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until tender. Drain and rinse with cold water. Drain; cool. Trim off beet roots; rub off skins. Cut beets into 1/2-inch cubes; place in a large bowl. Set aside. Place lentils, carrot, 2 garlic cloves, and bay leaf in a large saucepan; cover with water to 2 inches above lentils. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until tender. Drain well. Discard garlic cloves and bay leaf. Add lentil mixture, pickled onion, dressing, 1/3 cup parsley, capers, 1/8 teaspoon salt, and 1/8 teaspoon pepper to beets. Set aside.
  4. To prepare slaw, toss cabbage with red wine vinegar and 1/8 teaspoon salt. Divide slaw evenly among 4 plates; top with salad. Garnish with chopped parsley, if desired.

Squash and Bean Minestrone

Ingredients

  • 2 smoked ham hocks (about 1½ lb.)
  • 1 pound dried navy or cannellini (white kidney) beans
  • ¼ cup plus 2 Tbsp. olive oil plus more for drizzling
  • 1 large onion, finely chopped
  • 2 leeks, white and pale-green parts only, finely chopped
  • 2 small celery stalks with leaves (from celery heart), chopped
  • 2 cloves garlic cloves, finely chopped
  • Kosher salt and freshly ground black pepper
  • 1 butternut squash (about 2½ lb.), peeled, cut into ½” pieces
  • 1 pound green beans, trimmed, cut into 1” pieces
  • 8 cups low-sodium chicken broth
  • 1 pound small pasta (such as tiny shells or pipette)
  • 1 cup chopped fresh flat-leaf parsley, divided
  • 2 bunches flat-leaf spinach, thick stems removed
  • Arugula Salsa Verde (for serving; click for recipe)

Step by Step

  1. Remove meat from ham hocks and cut into large pieces; set meat aside. Place navy beans and ham bones in a large pot; add cold water to cover by 2”. Bring to a boil, reduce heat, and simmer 2 minutes. Remove from heat, cover, and let stand 1 hour.
  2. Heat ¼ cup oil in another large heavy pot over medium-low heat. Add ham hock meat, onion, leeks, celery, and garlic; season with salt and pepper. Cook, stirring occasionally, until vegetables are softened, about 20 minutes.
  3. Add squash, green beans, navy beans and soaking liquid, broth, and bones to pot. Bring to a simmer over medium heat; reduce heat to low, cover, and gently simmer until navy beans are tender, 1½–2 hours.
  4. When soup is almost finished cooking, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and transfer to a large bowl. Drizzle with 2 Tbsp. oil and add ¼ cup parsley and toss to coat.
  5. Discard ham bones. Add spinach and remaining ¾ cup parsley to soup.
  6. Divide soup among bowls. Add pasta, top with Arugula Salsa Verde, and drizzle with oil.
  7. DO AHEAD: Soup can be made up to 3 days ahead. Let cool; cover and chill.

Squash and Bean Minestrone

Nutritional Information

Calories (kcal) 500
Fat (g) 14
Saturated Fat (g) 3
Cholesterol (mg) 55
Carbohydrates (g) 70
Dietary Fiber (g) 15
Total Sugars (g) 6
Protein (g) 27
Sodium (mg) 1080

Recipe by Melissa Hamilton, Christopher Hirsheimer
Photograph by Hirsheimer & Hamilton

http://www.bonappetit.com/recipe/squash-and-bean-minestrone

Butternut Squash Risotto

Yield: Serves 4 to 6.

Ingredients

  • 6-8 cups chicken broth (use vegetable broth for vegetarian option, and gluten-free stock for gluten-free version)
  • 5 Tbsp unsalted butter, divided into 4 Tbsp and 1 Tbsp
  • 1 small onion, finely chopped
  • 2 cups butternut squash, peeled, and finely diced
  • 2 cups arborio rice (can substitute medium grained white rice, but arborio is preferred)
  • 1 cup dry white wine (such as Sauvignon Blanc)
  • 1 cup freshly grated Parmesan cheese
  • 2 Tbsp chopped chives or garlic chives
  • Salt
  • Mushrooms (optional)

 Step by Step

  1. Heat broth in medium sized saucepan and keep warm over low heat. Melt 4 Tbsp of butter in a large saucepan; add onion, mushrooms and butternut squash. Cook over medium heat until onion is translucent, about 5 minutes.
  2. Add rice to onion, shroom and squash. Cook 1 to 2 minutes. Add wine. Cook, stirring constantly until wine has been absorbed by the rice or evaporated. Add a few ladles of broth, just enough to barely cover rice. Cook over medium heat until broth has been absorbed. Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm to the bite, about 15 to 20 minutes.
  3. During the last minutes of cooking, add remaining tablespoon of butter, 1/3 cup Parmesan, and chives. At this point the rice should have a creamy consistency. Add salt to taste. Serve with remaining grated Parmesan.

http://www.simplyrecipes.com/recipes/butternut_squash_risotto/