Feeds:
Posts
Comments

Posts Tagged ‘Zucchini’

Fish Stir-Fry

A few weeks ago I had the opportunity to go ice fishing with a local fisherman who showed us how to set nets under 4.5 feet of ice, which blew my mind. After we brought the nets in, I watched him fillet at least two dozen large fish, of four or five varieties. I’m looking forward to fishing myself, and attempting to fillet the fish after what I learned – I assume it will be a lot sloppier and slower, but I’m ready for the challenge!

After we fished we ate an absolutely delicious meal of sashimi, pan-fried fish with dill, and bannock in one of his cabins out on the lake. I have never had such fresh sashimi!

We ate so much fish, and yet there were many left-overs. We brought many different types home, including the left-over sashimi fillets which we turned into this delicious stir-fry for lunch the following day. This stir-fry is amazing not only because it’s delicious but because it is also incredibly fast and simple!

Heading out for fishing

Ingredients – 2 servings

1 lb fish fillets, sliced into strips

2 green onions, chopped

1 carrot, cut into match sticks

1 zucchini, halved and then finely sliced

1 clove garlic, minced

1 Tbsp oil

1/2 lemon, juiced

Soy sauce

Salt and pepper to taste

Rice, cooked

Directions

Slice, dice, and prepare all stir-fry ingredients. Heat oil in pan over medium-high heat, then add garlic. Stir, then add the fish. Saute on medium for a few minutes, then add the remaining veggies. Continue to stir often, and cook for about 6 minutes until the fish is cooked and the veggies are still crunchy but hot. Season with salt and pepper and soy sauce.

Serve the fish stir-fry over rice with soy sauce.

Advertisements

Read Full Post »


The snow is finally all gone in Halifax.  I saw crocuses in bloom today, a sure sign spring is coming.  There is nothing like pesto and asparagus to mark one’s excitement for spring!  (I confess that unlike Sitelle, I have given into the gorgeous looking and tasting asparagus from Mexico).  Pesto pasta is one of my absolutely favorite meals, and one can always count on roasted vegetables to brighten any pasta.  When produce is plentiful, grilling the veggies over the barbecue adds another level of complexity to the dish, but until summer hits, the oven does a respectable job.

This is another dish that uses, as my mother likes to call it, “the little white sauce”.  Like its namesake, this simple béchamel is the perfect versatile base for so many dishes: Add a few cups of cheddar for macaroni and cheese, mustard to make it devilish, or mushrooms and sherry for a delicious mushroom sauce.  Usually I have a few cubes of frozen pesto that I throw into the little white sauce, but tonight I used fresh – a delicate almond romano parsley pesto!

Pesto Pasta with Caremelized Onions, Roasted Asparagus, and Zucchini

(4 servings)

Ingredients:

Roasted Vegetables:

1 tablespoon olive oil

1 teaspoon chopped garlic

1 zucchini, sliced

1 red onion, sliced

1 bunch asparagus, bottom part of stalk snapped off, cut into 2 inch segments

2 tomatoes, cut into eight wedges

Pesto Pasta:

300 grams whole wheat penne pasta

2 tablespoons butter

2 tablespoons flour

1 generous cup milk

Salt and Pepper

¼ cup pesto (https://gourmeh.wordpress.com/2011/03/13/almond-romano-parsley-pesto/)

Directions:

Preheat the oven to 425 degrees Fahrenheit.  Toss the veggies in the olive oil and garlic, and place on a tray.  Roast for 20 minutes or until tender.

Meanwhile, boil salted water, cook until al dente, and drain the pasta.  In a large saucepan, melt the butter and flour over medium heat.  Allow the roux to bubble for a few minutes, until almost fragrant.  Whisk in the milk and bring the sauce to a boil.  Simmer for two or three minutes, or until thickened.  Season with salt and pepper.  Stir in the pesto, followed by the roast veggies and pasta.  Toss until the pesto sauce evenly coats the pasta.  Enjoy!

–       Catherine

Read Full Post »

For our final pi day celebration today, we offer you a savoury quiche, one of Sitelle’s specials.  This is perfect for any meal of the day, with the delicious cheese and veggies adding personality to the quiche.

And so, we offer you our Pi Day in a nutshell (well, aside from the other two pies):

We ate a few eggs along the way… (the recycling bin had 4 egg cartons by the end of our adventuring)

To quote our dear roomate and friend on our Pi Day activities: “that’s an insane amount of eggs you two used. You guys are like Michael Phelps”.

Higher compliments could not have been given!  We hope you love and indulge in Pi Day as much as we do!

Ingredients – 1 large quiche

-1 quantity savoury pastry crust (*https://gourmeh.wordpress.com/2011/03/14/savoury-pastry-crust/)
-4-5  large eggs (depends on size of dish and how many eggs you have)
-1 cup whipping or sour cream
-2 cups grated Emmenthal or Gruyère cheese
-1 cup red pepper julienne
-1 zucchini, cut 3/4 cm rounds
-1 cup broccoli florets
-1/2 cup green onions or shallots, diced
-1/2 tsp nutmeg
-1/4 tsp salt (and more to taste)
-1 Tbsp parsley, finely minced
-1/2 tsp paprika (optional)
-black pepper, to taste

Directions

Chop the vegetables and grate the cheese, and set aside.  Prepare the savoury crust, then roll it out and place in a buttered pie or fluted quiche dish.  Prick it with a fork.  Preheat the oven to 375F.

In a medium bowl, crack the eggs, and whisk in the cream.  Add the onion, nutmeg, salt, pepper, and parsley.  Arrange the veggies on the crust, and pour the egg mixture over top.  There should not be too thick a layer of egg mixture.  Once it has been spread out (I usually gently shake the whole thing to spread it), sprinkle the cheese over top, and the paprika.

Bake in the oven until it is set, approximately 25 minutes.  This quiche is absolutely delicious with a green salad, and makes for absolutely amazing lunches the next day.  Happy Pi Day!

-Catherine and Sitelle

Read Full Post »


 

When I was home visiting my parents, my aunt, uncle, and cousins from NYC spoiled us and came up to visit.  We spent lovely days downhill skiing, but as with any Ford reunion, eating good food was a given.  Clearly then, chocolate zucchini cake was scheduled on the menu, a cake loved by all members of our family.   My mother baked the cake, and my sister and cousin Daniel expertly iced it.  We were 8 for dinner: only one piece survived the meal!

I first remember making this cake with my grandmother, using zucchini picked fresh from her vegetable garden in Edmonton.  Since then, I have eaten it countless times (a staple at family reunions/birthdays/potlucks).  Without fail, it always delights everyone, including those picky eaters who otherwise would never dream of touching a zucchini.

This is a top-secret Ford family chocolate zucchini cake recipe, and when baked a synonym for heaven.  Gently spiced with cinnamon and cloves and perfectly moist from the zucchini, this chocolate cake with a mocha-chocolate icing is indulgent!

 

Chocolate Zucchini Cake

(According to my sister, it makes just enough servings for just her.  If she isn’t around, then this cake serves 16 generous slices)
Ingredients:

Cake:

½ cup vegetable oil* (canola oil or other mild)

1 cup sugar

2 eggs

1 teaspoon vanilla

4 heaping tablespoons of cocoa powder

½ teaspoon baking powder

1 teaspoon baking soda

½ generous teaspoon cinnamon

½ teaspoon cloves

2 ½ cups unsifted flour

2 cups grated zucchini (be on the generous rather than stingy side)

¼ cup (or more) chocolate chips

½ cup sour cream
Icing:

3ish tablespoons butter

3 or 4 tablespoons of cocoa powder

2-3 tablespoons of cold coffee (the stronger, the tastier)

A lot of icing sugar
Directions:

Cake:

Preheat the oven to 325 degrees Fahrenheit.  Mix the oil and sugar together, before beating in the eggs and vanilla.  Incorporate the cocoa, baking powder, baking soda, cinnamon, and cloves, before adding the flour bit by bit.  The batter at this point will be quite thick.  Add in the zucchini, followed by the chocolate chips and sour cream, and your batter should be pourable.

Pour batter into a greased pan, best is either a Bundt or a 9×13 inch pan.  Cook for 45 minutes to one hour; remove from oven when a toothpick comes out cleanish (if you hit a chocolate chip, it will be an oozing chocolaty delicious toothpick).   Allow cake to cool.
Icing:

Cream together butter, cocoa powder, and coffee.  Incorporate icing sugar until chocolate-mocha icing is thick, yet spreadable.

When cake is coolish, remove from pan.  Smother with chocolate-mocha icing and decorate further as desired.  Delicious suggestions include raspberries and/or icing sugar!

–       Catherine

Read Full Post »