Zucchini Parmesan

Anyone who gardens knows that Zucchini is the Italian grandmother of the vegetable world... "Eat, eat, don't you want more? But I made this just for you!" As usual, my zucchini is overproducing and I am coming up with as many different ways as I can to cook this stuff! Good thing everyone in my house likes it.

Zucchini Parmesan
Zucchini, sliced into 1/2 inch rounds
Italian dressing of your choice
Breadcrumbs (I used a mix of seasoned and panko)
Tomato Sauce of your choice
Shredded mozzarella cheese

1. Marinate zucchini in Italian dressing for at least 1 hour.
2. Preheat oven to 350 degrees
3. Coat zucchini rounds in breadcrumbs (no need to dip in egg, the dressing will hold the breading on.) Place in one layer in a baking dish
4. Bake uncovered about 15 - 20 minutes
5. Remove from oven. Drizzle with sauce and top with cheese. Bake again 10-15 minutes or until cheese is melted.

The Verdict
We made 3 trays of this... it was all gone within two days. We cut it up small for Julia and she loved it too! You could serve this with pasta as a side, over rice, in a sandwich, or as a stand alone dish. You can certainly use jarred sauce... I know, you're thinking, "But Puttanesca! You're Italian! Don't you make your own?" Yes, I do, but jarred sauce is very convenient, especially for parmesan dishes, pita pizzas, etc. I open a jar of sauce, pour it all into a saucepan, spice it up (extra garlic, onion powder, and oregano, usually) and return it to the jar. Stored in the back of the refrigerator, it will keep a few weeks.

"Mess o' Produce" Stir-fry and a Yummy Meatloaf Glaze

Mess o'Produce Stir-Fry
Stir-fry oil of your choice
Minced garlic
2-inch piece of fresh gingerroot, chopped
1 bunch green onions, chopped
1 cup sliced carrots
1 cup fresh green beans, sliced in 1 inch pieces
1 head bok choy, chopped (reserve leaves for a salad!)
Vegetable stock
Soy and teriyaki sauces, to taste

1. Heat oil in a large wok or skillet. Saute garlic and gingerroot until fragrant.
2. Add green onions and saute until soft
3. Add carrots and stir fry 2-3 minutes
4. Add green beans and stir fry 2-3 minutes
5. Add bok choy and stir fry 2-3 minutes
6. Add enough vegetable stock to fill about halfway to top of veggies. Bring to bubbling. Cover and cook another 5-7 minutes.
7. Remove from heat. Stir in soy and/or teriyaki sauces to taste

The Verdict
Everyone loved this as a side dish! It was a big hit. I will try it with other vegetables. Just try to add the veggies in order of which needs the most cooking time, so nothing is over- or under-done.

Yummy Meatloaf Glaze
Equal parts brown sugar, ketchup, and pineapple preserves (1/3rd cup of each for 4 servings, 1/2 cup for 6 servings.)

1. Mix together well. Pour over meatloaf and cook for the final 20 minutes of cook time.

The Verdict
This is Josh and Jim's favorite way to eat meatloaf, though it makes leftover meatloaf sandwiches very messy...

The long lost Puttanesca!

I know, I know!

This blog is shifting focus slightly for the summer. We purchased a CSA from a local organic farm. We also planted 3 "square foot gardening" plots. So I'll be focusing on our recipes for xall our wonderful fresh produce!

Grandma's Cook-Any-Greens
1 bunch fresh greens of any kind (kale, swiss chard, collard greens, beet greens, mustard greens, rapini, etc.)
Olive Oil
Minced Garlic
Chicken or Vegetable Stock

1. Chop greens (1/2 inch pieces for stems, 1 inch for leaves)
2. Saute garlic in olive oil until fragrant.
3. Add stem pieces and saute 5 minutes.
4. Add enough stock to fill the bottom of the pan but not cover the pieces entirely.
5. Cover and braise stems about 10 minutes.
6. Add leaves, re-cover, and braise 5 more minutes.
Serves 6 as a side dish

The Verdict
What a great side dish! So far I've cooked chard, dinosaur kale, and beet greens this way. Josh didn't express an opinion but ate his whole serving. Good thing, because there's always TONS of dark greens in NJ gardens!

$1.38 per serving ~ Veal Bolognese

I almost never buy veal. Too expensive! But my Italian appetite loves it, so when I saw veal with $2.00 off coupons because it was near expiration, I jumped on it. If you buy near-expiration meat, just freeze it right away, and then use it right after thawing.

Veal Bolognese ~ $1.38 per serving, $8.25 total cost
1 lb. ground veal ($5.00)
2 tbsp. minced garlic
1 small onion, chopped ($0.35)
1/2 cup dry red wine (leftovers are free!)
1/2 cup chicken stock ($1.00)
1 large carrot, finely chopped ($0.25)
1 28 oz. can crushed tomatoes ($1.00)
1 bay leaf
Salt and pepper to taste
1 lb. large curly pasta ($0.65, I used rotini)
1/2 cup grated cheese
Fresh basil leaves

1. Bring large pot of salted water to a boil. Cook pasta according to package directions.
2. Meanwhile, brown veal, garlic, and onion in deep skillet until cooked through.
3. Add wine to deglaze skillet, loosening all browned bits.
4. Add stock, carrots, tomatoes, bay leaf, and salt and pepper. Simmer at least 15 minutes, untill carrots are tender.
5. Meanwhile, toss hot pasta with grated cheese.
6. Just before serving, remove bay leaf, add fresh basil, and toss with pasta. Serve with bread and more cheese at the table.
Makes 6 servings.

The Verdict
This is one of Jim's favorites. Josh said he didn't like it, but then he finished his plate and asked for more. I've been taking the leftovers for lunch all week!

$0.93 per serving ~ Ground Beef Biscuit Stew

I was feeling ambitious...

Ground Beef Biscuit Stew ~ $0.93 per serving, $5.53 total
1 lb. ground beef ($2.00)
1 medium onion, chopped ($0.25)
1 10 oz. bag frozen mixed vegetables ($0.88)
1 8 oz. can of tomato sauce ($0.25)
1 14.5 0z. can of diced tomatoes, drained ($1.00)
2 1/4 cups baking mix ($0.50)
2/3 cup milk ($0.15)
1/2 cup shredded cheddar cheese ($0.50)
1 tbsp. spicy brown mustard

1. Preheat oven to 400 degrees.
2. Saute beef and onion over medium heat until fully cooked.
3. Stir in vegetables, sauce, and diced tomatoes. Heat through.
4. Pour into greased 11x7 baking dish. Cover. Bake for 15 minutes.
5. Meanwhile, stir baking mix, milk, cheese, and mustard together until a dough forms.
6. Remove dish from oven and uncover. Drop dough by spoonfuls over the casserole.
7. bake 15 more minutes until golden brown.
Makes 6 servings

The Verdict
This went over well. Jim said "not thrilling, but nice." Josh said very little but ate most of it. I want to tweak it with more seasonings next time.

$1.31 per serving ~ Better than McNuggets Chicken Fingers with Green Beans, Cheesy Rice, and Cole Slaw

I'm back with a new recipe!

Better than McNuggets Chicken Fingers ~ $0.81 per serving, $3.25 total cost
2 cups french fried onions ($1.00, Aldi's brand)
2 tbsp. flour
1 egg, beaten ($0.25)
4 boneless chicken breasts, sliced into "fingers" ($3.00)

1. Preheat oven to 400 degrees.
2. Combine onions and flour in a gallon size zipper bag. Crush as finely as possible.
3. Dip chicken in egg, then coat in onion crumbs. Place into baking dish.
4. Bake at 400 degrees for 20 minutes.
Makes 4 servings

The Verdict
I served this with green beans ($1.00) and Rice a Roni brand Broccoli au Gratin rice ($1.00) and there was no talking at the table... just empty plates. I will enjoy the leftovers at lunch. The chicken was so flavorful!

$0.35 per serving ~ Cowboy Chicken Mac N Cheese

Yes, I know, I know. I've been stuck in a rut and not making anything interesting, so I've had nothing to post for AGES! But Puttanesca is back!

Cowboy Chicken Mac N' Cheese ~ $0.35 per serving, $2.10 total cost
1 box of macaroni and cheese, prepared ($0.80)
3 leftover BBQ chicken cutlets, cooked and diced (FREE!)
1 can condensed cheddar cheese soup, undiluted ($0.50)
1/2 cup milk ($0.10)
1/4 cup BBQ sauce, plus some for topping
1/2 cup shredded cheddar cheese, divided ($0.70)

1. Preheat oven to 350 degrees. Prepare macaroni and cheese according to package directions.
2. Stir in chicken, soup, milk, BBQ sauce, and half of the cheese. Pour into greased baking dish.
3. Sprinkle with remaining cheese and drizzle BBQ sauce over the top.
4. Bake uncovered at 350 for 20 minutes.
Makes 6 servings

The Verdict
I served this with green beans on the side, which are always a hit in my house. Josh took one bite of this and said "Mommy, you make the best dinners!" That in itself is made of win. But Jim said nothing... he just ate 3 servings and smiled. Definitely a winner! I got an incredible sale on mac n'cheese (discussed in the last post) so I stockpiled a TON. I will be doing a lot of mac n' cheese experimentation this summer...