Zucchini Soup & Zucchini Sauce

Zucchini Soup 

Disclaimer:
This recipe was given to be by my mom and never written down.  I just watched her and did what she did.  Then I added one more step to make it a sauce.

8 C zucchini sliced (if it's over grown and a bit big, just remove the seeds because they can be a bit woody)
2 T butter
1/2 t salt
1/4 C to 1 C milk, half and half or cream

Place zucchini in a large pot and fill half full with hot water.  Put on lid and cook until water has boiled for 5 minutes.  Place zucchini in a strainer and press out extra water.  Put directly into a blender. Add butter and salt and blend.  Add your choice of liquid a little at a time and mix until desired soup consistency. Adjust salt seasoning. Serve while hot!

**So amazing with sweet cherry tomatoes on top.  Grayson could drink a gallon of this soup.

 Zucchini Sauce

To the above recipe, throw in 1 C of fresh basil leaves and blend until smooth.  It turns it into a healthy pesto pasta sauce.

**Truly, I've never measured, so just taste and adjust!  It is so worth it and so good!  And so perfect in August when your zucchini plant is going crazy!

Ricotta Cheese & Magic Sauce

Ricotta Cheese

4 cups whole milk
1 cup heavy cream
3/4 cup buttermilk
1/2 teaspoon salt

Add ingredients to a 4-quart pot.  Attach a thermometer to the side of the pot (making sure that it doesn't touch the bottom of the pan).  Bring to a very gentle boil over medium heat, stirring occasionally with a rubber spatula to prevent scorching.  (Do not stir once the temperature reaches 170, it will become grainy.)  

Meanwhile, line a sieve or fine mesh strainer with a few layers of cheesecloth and place it over a deep bowl or pot.

Once curds begin to separate from the whey (liquid temperature will be between 175 and 200 degrees), remove from heat.  Gently spoon or ladle the curds into the cheesecloth-lined strainer.  You may need to gently gather the cheesecloth at the top to help the curds drain.   

Let curds sit in cheesecloth to drain liquid 15 to 30 minutes.  Keep in mind the ricotta will thicken in the fridge, so don't drain it too much, or it will end up dry. 

Magic Sauce

1/2 cup extra-virgin olive oil
1 teaspoon fresh rosemary leaves
1 teaspoon fresh thyme leaves
1 teaspoon fresh oregano leaves
2 teaspoons sweet paprika
2 medium cloves of garlic, smashed into a paste
1 well-crumbles bay leaf
Pinch of red pepper flakes
1/4 teaspoon + fine grain sea salt
1 tablespoon fresh lemon juice

Gently warm the olive oil over medium-low heat in a skillet or pan, until it is just hot.  When hot remove from heat.

While the oil is heating, lightly pound the rosemary, thyme, and oregano in a mortar and pestle.  Stir the paprika, garlic, bay leaf, red pepper flakes, and salt into the oil.  Then add the bruised herbs and lemon juice.

You can use this now, but know the oil just gets better as it ages over a few days.  Keep it in a refrigerator for up to a week/ten days-ish.  It thickens up when cold, so if you need it in a liquid state, place it in the sun or a warm place for a few minutes.

**Both recipes and the idea for the sandwich, once again, come from Breanna. Both the ricotta and the magic sauce can be used in so many different ways, but here, toasted french bread was topped with ricotta, roasted asparagus, a fried egg and magic sauce.  So delish!

Zucchini "Noodles" with Pesto

Zucchini "Noodles" with Pesto

Pesto
2 C tightly packed basil leaves
1/2 C olive oil
3 T pine nuts
2 medium cloves garlic, minced
1/2 t salt
1/2 C grated parmigiano-reggiano

Zucchini Noodles
3 medium zucchini
1 T olive oil
3/4 lb dried spaghetti
shaved parmigiano-reggiano for serving

First make the pesto.  Put all the ingredients, except the parmigiano-reggiano into a food processor or good blender.  Process to a smooth, creamy consistency, stopping once or twice to scrape down the sides.  Transfer to a bowl and stir in the grated parmigiano-reggiano. Set aside.
Put a large pot of salted water over high heat.
Using a mandoline, or a sharp knife, cut zucchini into long skinny "noodles." Warm the oil in a large skillet over medium heat.  Add the zucchini and cook, stirring occasionally, until tender but not mushy. 5-8 minutes. 

When the pot of water boils, drop in the spaghetti.  Cook until al dente.  Using a pair of long handled tongs scoop the pasta directly from the pot into the skillet of cooked zucchini.  Add 1/2 cup of the pesto and toss the mixture well to ensure that each noodle-zucchini and spaghetti alike-has a thin, even coat of sauce.  Serve immediately, with additional salt and lots of grated Parmigiano-Reggiano.

**From A Homemade Life by Molly Wizenberg
**Such a fantastic summer side dish and adding the garden cherry tomatoes makes it divine!
**Before I had a mandolin, I would just make the zucchini, as a side dish, so good!

Green Enchiladas

Green Enchiladas

Tomatillo Enchilada Sauce (recipe below)
12 corn tortillas (either warmed in microwave or softened in oil)
4 chicken breast cooked and shredded (or a rotisserie chicken)
8 oz cream cheese
2 C grated jack or pepper jack cheese
radishes

Visually separate chicken in half and in half again, that amount should fill 3 enchiladas....I seem to do it different every time. 

Place 1/2 C enchilada sauce on the bottom of a 9x13 pan.  Spread 1-2 T cream cheese on a tortilla, place chicken on top and sprinkle with cheese.  Roll up and place seam side down in pan.  Continue using all of the tortillas.  Top with enough enchilada sauce to cover enchiladas, but not drowned them. Use remaining cheese to sprinkle on top of enchilada sauce.  Bake at 350 for 30 minutes or until warm and bubbly.

When serving, top with sliced radishes.

 Tomatillo Enchilada Sauce

2 lb tomatillos, peeled and washed
1 large onion, chopped
1 jalapeno, chopped
8 C water
1/2 C cilantro, finely chopped (or add it in the last few seconds of blending)
1 1/2 T chicken base
1/4 C cornstarch dissolved in cold water

Boil tomatillos, onion, jalapeno in the water for 20-30 minutes.  Take out solids with a slotted spoon and blend.  Add back to water. Add the chicken base and the cilantro.  Bring back to a boil and add cornstarch.  Let boil down until desired consistency.  (Usually 20 more minutes or so.)

**Usually, I have 2-3 C left over, so probably enough for 2 pans of enchiladas, but I usually keep it in the fridge for a week and make another variation or a smothered burrito.

**Our neighbor Howie Nelson shared some great recipes he created from a restaurant he had a few years ago.  His quantities were huge, so I cut it down and made some adjustments. Then our other neighbor Nena Maw told me how Howie told her to make a simple enchilada with cream cheese and radishes.  This is what I came up with after listening to her description.  My kids love them, but only Hans and I appreciate the radishes....it takes them to a different level!

Lemon Sour Cream Sauce

Lemon Sour Cream Sauce

1 C sour cream
1 1/4 C water

Mix and warm in a double boiler.

2 T butter
2 T flour

Brown butter and whisk in flour to make a roux.  Add to sour cream mixture and whisk until smooth. Add:

1 t lemon zext
1/2 t True Lemon powder (found by the Splenda)

Continue to heat until thickened.  

**A few weeks ago, Hans and I were in Austin and had one of the best omelets of our lives. Magnolia Cafe....recommended by Triple D (That's Diners, Drive Ins and Dives on Food Network).  I can't remember what was inside, for sure avocado and cheese, but other than that, it was the 3 sauces on top that stole the show.  A red salsa, a salsa verde and the lemon sour cream sauce. We didn't go back for lunch or dinner, (just breakfast again the next day) but apparently it is on their famous enchiladas as well.  So in true Hans and Traci style, we created our own.  Hans googled and researched and I think he got it pretty darn close.  So now, make an omelet and top it with Ranchero Sauce, Costco's Kicking Lizard's Tomatilla Salsa and this Lemon Sour Cream....heaven! I'll let you know how it is on the enchiladas one of these days!

Ranchero Sauce

Ranchero Sauce

1 tablespoon olive oil

1 cup chopped white onion

1 cup chopped red bell pepper

1 teaspoon ground cumin

1/2 teaspoon salt

1/8-1/4 teaspoon cayenne (optional...I went more 1/16 t so the kids wouldn't complain)

1 T minced jalepeno  seeded if you want less heat (or I used roasted N.M. chilies)

1 teaspoon minced garlic

1 cup chopped tomatoes and their juices

3/4 cup chicken broth

3 tablespoons cilantro

To make the Ranchero Sauce:  In a medium pot, heat the oil over medium-high heat.  Add the onions and bell peppers, cook, stirring, for 5 minutes.  Add the cumin, salt, cayenne, jalapeno, and garlic, cook, stirring, for 30 seconds.  Add the tomatoes and their juices and cook, stirring, for 2 minutes.  Add the chicken broth and simmer until thickened, about 15 minutes.  Remove from the heat, stir in cilantro and puree in a blender until smooth.  Adjust the seasonings to taste. 

**Recipe adapted from Emeril Lagasse

**Breanna turned me onto this liquid gold a few weeks ago and I can't get enough....seriously!  I made 2 gallons of it this weekend with my garden tomatoes and now it's just waiting for me in my freezer.

**It was obviously created for Huevos Rancheros, but we have used it with so much more....omelets, burritos, eat it with chips like salsa.... and I can't wait to try it on enchiladas.  Oh the goodness.  Thanks Breanna!  Check out the Huevos link, her picture is stunning!
**Huevos Rancheros is one of our favorite after church breakfasts!

Marinara #2

Marinara #2

2 (28-ounce) cans whole tomatoes packed in juice
2 T olive oil
1 medium onion, minced (about 1 cup)
2 medium garlic cloves, minced (or 2 t chopped)
1/2 t dried oregano
1/3 C red wine
salt and ground black pepper
1-2 t sugar
3 T chopped fresh basil
1 T extra-virgin olive oil

Pour tomatoes and juice into strainer set over large bowl. Crush tomatoes with hands and remove and discard fibrous cores; let tomatoes drain excess liquid, about 5 minutes. Remove 3/4 cup tomatoes from strainer and set aside. Reserve 2 1/2 cups tomato juice and discard remainder.

Heat olive oil in large skillet over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened and golden around edges, 6 to 8 minutes. Add garlic and oregano and cook, stirring constantly, until garlic is fragrant, about 30 seconds.

Add tomatoes from strainer and increase heat to medium-high. Cook, stirring every minute, until liquid has evaporated and tomatoes begin to stick to bottom of pan and brown fond forms around pan edges, 10 to 12 minutes. Add wine and cook until thick and syrupy, about 1 minute. Add reserved tomato juice and bring to simmer; reduce heat to medium and cook, stirring occasionally and loosening browned bits, until sauce is thick, 8 to 10 minutes.

Transfer sauce to food processor (or transfer to saucepan and insert immersion blender; see the related article "Do You Really Need a Hand Blender?") and add reserved tomatoes; process until slightly chunky, about eight 2-second pulses. Return sauce to skillet and add basil and extra-virgin olive oil and salt, pepper, and sugar to taste.



**It is, of course, FALL! And in the fall, I always (ok for at least 9 years now) make marinara from my garden tomatoes, which I freeze and we enjoy all year long! I usually make Giada's Marinara, but I still have a bunch in my freezer, and have been dying to try some of these recipes from Cook's Illustrated All Time Best Recipes.  So I adapted this recipe from "America's Test Kitchen," to use my tomatoes.  Which I am convinced made this marinara so yummy!  I wash my tomatoes, make a small X in the skin and drop them in boiling water until the skin starts to split.  I remove them and let them cool.  I peel them and try to remove most the seeds without getting rid of all the liquid.  I put them in my large pyrex measuring bowl and measured about 7 cups before I started crushing the tomatoes, then I followed the recipe exactly.

**Had it tonight for dinner and there wasn't a whole wheat noodle left, yes you read right, whole wheat noodle....the sauce is that good! ;)

Brown Butter Sauce

Brown Butter Sauce

8 T Butter
1/2 t salt
1 1/2 t chopped fresh sage, rosemary or basil (I used Sage)
4 T heavy cream
1/2 C grated parmigiano-reggiano

In a small saucepan, melt 8 T butter and 1/2 t salt over med-low heat.  Add 1 teaspoon chopped fresh sage and cook, stirring often, unitl the butter begins to brown, about 5 minutes or less.  Stir in 4 T heavy cream and bring to a boil for  20 seconds or so to combine cream with butter.  Remove from heat.  Add 1/2 C grated parmigiano-reggiano when tossing with pasta.

**It is September, so the garden is abundant.  Spaghetti squash, yellow squash, zucchini, sage and tomatoes all from our garden.  This is garden heaven!
**This sauce is quite thin, flavorful and salty, so a little goes a long way.  I haven't ever tossed it into a pasta, I have always added the cheese to the sauce and then drizzled it over the plated pasta, or spaghetti squash.
**This great recipe came from my fantastic neice Stephanie who lives in Hawaii and taught a class on browned butter.  She is a master foodie! Thanks Steph!

Giada’s Marinara

Giada’s Marinara

1/2 cup extra-virgin olive oil           
2 small onions, finely chopped
2 garlic cloves, finely chopped             
2 stalks celery, finely chopped
2 carrots, peeled and finely chopped         
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper   
2 (32-ounce) cans crushed tomatoes or equivalent of fresh tomatoes par boiled, peeled & seeded
2 dried bay leaves

In a large pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. I like to blend the sauce to a creamy texture.  Then return to pan to use on pasta.(The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Re-warm over medium heat before using. Sauce also does very well frozen for a few months and just reheat in microwave or on stove top.)

** I make huge batches of this in the fall with my garden tomatoes and freeze it in single use tupperwares.  We affectionately call this "orange noodles," at our house, because the carrots make it a little more orange than red!