Archives for posts with tag: vegetable

When I started this blog 10 days ago, my idea of “never putting off until tomorrow” included training our dog so that he would stop acting like a fool all the time.  He is a good, sweet dog who can sit and lay down, wait and stay (for the most part).  He sleeps peacefully in his dog bed every night and doesn’t destroy anything in the house while we are at work anymore.  But he does bark and growl obnoxiously at our neighbors anytime they come outside, he has bolted out the door and sprinted around the neighborhood 3 times, and most notably, he lunged at a little boy on a bike the other day and managed to rip the pocket on the boy’s shorts.  This last incident is not acceptable under any circumstances.  The situation could have gone a lot worse.  We don’t really know how to correct or control these behaviors and I really think a professional trainer providing private in-home instruction could be really beneficial.  So Goal #1 for training the dog = find a trainer for the dog.  So far I have spoken to one and need to call another back.  I will keep you posted!

In the meantime, you should make this potato dish.  It’s pretty tasty and very easy to throw together.  I made it the same night as the chicken burgers.  I added some rosemary to the potatoes and omitted an ingredient.  They came out really nicely.

Summer Potatoes

List #: 156 (You can see the full list on the About  page).

Saved Since: August 2009

Husband’s Rating: Pretty Good

My thoughts: Another yummy way to eat potatoes 🙂

Recipe Count: 4 down, 201 to go

Recipe

Serves 2

Ingredients

  • 14 oz. baby red potatoes
  • 2 Tbsp. white wine
  • 1/8 c. olive oil
  • 1 Tbsp. fresh lemon juice
  • 1 Tbsp. fresh chopped parsley
  • 2 tsp. fresh chopped rosemary
  • 1 scallion, chopped
  • pinch of black pepper
  • salt, to taste 

Cook

  1. Leaving the skin on, cut the potatoes in half.
  2. Put a large pot with a couple inches of water on to boil.  Place a steaming basket on top and steam the potatoes until tender, about 15 minutes.
  3. Remove potatoes to a bowl and add wine, oil, and lemon juice.
  4. Let potatoes sit for about 15 minutes, allowing the potatoes to absorb some of the liquid.
  5. Add the remaining ingredients and toss together before serving.

 Source: adapted from Good Things Catered

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I have 4 words for zucchini:  I FREAKIN’ LOVE IT. 

Anything zucchini = my favorite.  Barefoot Contessa’s Zucchini Gratin was no exception.  This recipe was surprisingly easy.  I have never made Gratin before but it will definitely be added to the menu more often!!  I like this recipe because it’s relatively fool-proof for someone who has a hard time with rues and sauces.  I think the reason I was so successful with this one was the fact that I wasn’t hovering over it, watching every moment of the cooking process and trying to figure out if it was “ready” or “right”.  Since I was making something else to go with it I couldn’t focus my full attention on the gratin and I just kind of let the ingredients hang out and do their thing.  And their thing is just fabulous.

Zucchini Gratin

List #: 72 (You can see the full list on the About  page now).

Saved Since: April 2010

Husband’s Rating: Excellent; “You could make this again anytime you want”.

My thoughts: A guaranteed success; rich and tasty; layers of flavor

Recipe Count: 2 down, 203 to go

Recipe

(ingredients listed are for 3 servings; originial recipe written for 6)

Ingredients

  • 3 Tbsp. unsalted butter plus 1/2 Tbsp for topping
  • 1 medium onion cut in half and sliced
  • 2 large zucchini, sliced 1/4 inch thick
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1/8 tsp. ground nutmeg
  • 1 Tbsp. flour
  • 1/2 c. hot milk
  • 3/8 c. panko bread crumbs (eyeball it, I probably used more)
  • 3/8 c. grated Gruyere (eyeball it, I probably used more)

Cook

  1. Preheat oven to 400F.  Melt butter in a large saute pan and cook the onions over low heat for 20 minutes or until tender, but not browned.
  2. Add zucchini and cook, covered, for 10 minutes, or until tender.  Add the salt, pepper, and nutmeg and cook uncovered for 5 minutes.  Microwave the milk for 30-45 seconds until hot.
  3. Stir the flour into the onions and zucchini.  Add the milk and cook over low heat for a few minutes, until it makes a sauce.
  4. Pour the mixture into a small rectangular baking dish.
  5. Combine the panko and Gruyere and sprinkle on top of the zucchini mixture.  Top with 1/2 Tbsp. butter in small bits.
  6. Bake for 20 minutes or until bubbly and browned.

Source: adapted from The Barefoot Contessa Cookbook, 1999.