Wednesday, August 24, 2011

Oh, Zucchini.

I'm sorry to have been such a delinquent hostess around these parts... I was on a lovely vacation, which has been followed by what can only be described as a data analysis frenzy. As a result of said frenzy, by the time I finish for the day the last thing I want to do is look at my laptop, I'd rather do more important things like pander to Charlotte's whims and watch the first season of Game of Thrones. You know, the important stuff.

At any rate, boy do I have a lot of backlogged recipes for you! To get through them, I might get a bit thematic... so today's post is brought to you by our old summertime friend, zucchini.

Zucchini #1
First, I'm going to tell you how to make the best grilled zucchini ever. You might be thinking "meh, I know how to grill zucchini" and planning to skim right past. But, do you really want to be making sub-par grilled zucchini for the rest of your life? Do you? I didn't think so. Fortunately, it's super easy, and only has 1 secret ingredient.
Here's what you do... take your zucchini and slice into appropriate sized pieces- small enough to cook through, big enough not to fall through the grill slats. Coat with olive oil, sprinkle with sea salt, pepper and... tumeric! It's the tumeric that does it. Much like when I used it in eggs, it doesn't give an aggressive flavor, but rather just adds another subtle level of taste that really really makes it delicious. Try it!

Zucchini #2
This recipe was borne of a need to put something together fast out of the things in my kitchen, but was actually delicious. It was inspired by this Egyptian style spicy couscous recipe, but here is my version.

The Stuff:
1c couscous
2c water
1 tbsp olive oil
1/2 large onion, chopped
1 zucchini, chopped
1/3-1/2c carrots, grated
1/2 tsp corriander
3/4 tsp cumin
pinch cayenne
2 cloves garlic, chopped
1/8c water
1 can drained and rinsed garbanzo beans

What to do with it:
Prepare couscous as usual (either according to package directions, or just boil the water, pour in the couscous, turn off the heat, cover, and let sit).

Heat oil, sautee onions, zucchini, and carrots until soft; add garlic, cayenne, cumin and corriander. Stir in beans, and add the extra water so the mixture is moist. Mix in with couscous, and there you go!

This was so simple, really flavorful, came together quick and reheated really well for lunch- what else can you ask for? Plus it's vegan, if you're into that kind of thing. Well worth a try!

2 comments:

evidenta contabila said...

Hmmm this recipe looks so delicious and nice and i think that fits perfect with my taste and in my opinion is a very easy recipe, so i think i will try it. Thanks for sharing.

Marshall said...

I really Love your work on YellowFish Blog! And I wanted to personally invite you to be one of the top cooking Advisors on ShopSquad, a free shopping advice website where shoppers and your readers can ask Advisors (i.e. you!) for advice.

If you recommend something that is purchased, from cookware to appliances to kitchen gadgets, you get a percentage of the sale. You're already sharing your expertise through your blog, so why not earn more money for it? You can also earn $5 for each of your readers who signs up.

Read our great press coverage (http://www.shopsquad.com/about?vsrc=fd921) or learn how ShopSquad works (http://www.shopsquad.com/howitworks?vsrc=fd921). When you're ready, sign up free at www.shopsquad.com.

Feel free to ask me any questions: marshall@shopsquad.com. Thanks!

LinkWithin

Related Posts with Thumbnails