Tag Archives: Zucchini

All Vegetable Lo Mein

9 Aug

I must admit, I have never made an asian inspired dish… ever! I’m not sure why, but it has always intimidated me a bit. This dish was definitely out of my comfort zone, but I enjoyed the challenge of working with different ingredients. This dish takes about 30 minutes from start to finish, which is always handy in the hot summer nights when  you don’t want to heat up the house. It’s also quite healthy since we replace the traditional lo mein noodles with vegetables.

Vegetable Lo Mein

For the chicken you will need

2 cloves of minced garlic
1 teaspoon ground ginger
2 tablespoons of honey
4 teaspoons sesame seed oil
1/4 cup reduced sodium soy sauce
1 cup chicken stock
3 chicken breasts cut into chuncks

For the “noodles”

2 cloves of minced garlic
3 large carrots
2 small summer squash
2 small zucchini
Splash of reduced sodium soy sauce

(Basically you want equal parts of each. Getting smaller squash and zucchini is key in this dish to avoid excess seeds and water)
Combine the first five ingredients and 1/2 a cup of chicken stock. Stir well. Add the chicken breast and marinade it for about 15 minutes. While the chicken in marinading use a mandolin to julienne the carrots, zucchini and squash.

With a large saute pan (or wok) heat about 1 tbsp of vegetable oil on high. While the pan is heating remove the chicken from the marinade. Once the pan is hot, add the chicken.  Working quickly, rotate the chicken to brown it on all sides. Once the chicken is browned, add the reserved 1/2 cup of chicken stock and cover. Simmer on low for about 5 minutes or until chicken is done. Remove the chicken and cover it to keep it warm.

Using the same saute pan (or wok)  heat it to high and add about 3 tbsp vegetable oil. Toss in the garlic and cook for about 30 seconds, stirring constantly, next add in the julienned vegetables. Cook on high heat for about 3 minutes or until vegetables are tender. Do not over cook the vegetables or they will become mushy. The vegetables should have a similar consistency as noodles. Finish the vegetables with a splash of soy sauce and top with the drained chicken.



Summer Squash Bread

25 Jul

IMG_0018w      Summer Squash

This year we added a new veggie to our garden– Summer squash! With all the rain we’ve had recently, our garden is growing like crazy. I had like 8 good size summer squash staring at me needing to be eaten before going bad so I decided to try making a bread. Grandma was infamous for making zucchini bread. Every summer grandpas garden would produce these huge zucchini and grandma would spend a few days a week baking breads for all of us. She would always be sure to give us at least one batch with chocolate chips since that was the grand-kids favorite.

Summer Squash BreadThis recipe makes two loafs of summer squash bread

You will need:
3 eggs, beaten
2 cups of white sugar
1 cup of vegetable oil
2 teaspoons of vanilla extract
3 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
2 teaspoons pumpkin pie spice
zest of one orange (optional)
2 cups finely shredded summer squash

Start by preheating the oven to 325 degrees and prepare the two bread pans with butter and flour to prevent sticking.

Beat the eggs for about two-three minutes on medium to get them fluffy. Beat in the sugar, vegetable oil, and vanilla. In another bowl, mix the dry ingredients which include the flour, baking powder, cinnamon, nutmeg, and pumpkin pie spice. Gradually add the dry mixture to IMG_0023wthe wet and then mix in the shredded squash. (If your squash is very wet, gently drain it on a paper towel to remove some of the liquid.)

Bake on 325 for about 45 minutes. To see if the center is cooked through, insert a toothpick or knife in the center. If it comes out clean, it’s done!

So there you have it! This is a great way to use up all that fresh produce from the garden. My favorite way to eat it is after its slightly cooled from the oven with just a little butter… YUM! It also freezes well! Just tightly wrap with parchment paper, tape the sides shut, and place in a freezer bag.

Hope you enjoy!