Easy Zucchini Soup

My generous neighbor brought me over a lot of  zucchini.  Besides         sauteing it, making bread, cookies and bars,  I decided to make a zucchini soup recipe, and tweak it to my liking.  It was so good, I drank 2 mug fulls with dinner!  This recipe has no dairy, so it can be eaten hot, warm  or cold.    Delish!






2 tablespoons margarine
1 large chopped onion
3 medium sized diced potatoes (skins on or off)
4 cups shredded zucchini
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/2 teaspoon dried basil
Pepper to taste
4 cups low salt chicken broth
1 tablespoon low salt soy sauce
1 tablespoon dried dill

• Melt margarine in a large pot
• Saute onions and potatoes until onions become soft
• Add zucchini, thyme, rosemary, basil and pepper.  Mix
• Add chicken broth and bring to a boil
• Simmer for 15 minutes, or until potatoes are soft
• Take off burner and let soup slightly cool
• Using a blender, blend soup until desired consistency
• Place back in pot, and add soy sauce and dill
• Serve

-Queenie Cuisine

Sauteed Fiddleheads

I never thought that I would ever have to lay eyes on fiddleheads again as long as I lived.  I was wrong.  My mother made fiddleheads once, and by the expression on my sister's and my faces, she never made them again.  It was not the taste,  it was the way they looked... exterrestrial green snail-like things....... Well, my husband went shopping, and yes, he bought a package of fiddleheads.  I searched the web, and came up with my own variation from several recipes.  They smell and have the texture of beet greens.  One of my kids tried them, and he said that they were "all right".  Once they were sauteed in butter, (you can also use olive oil)  they were not half bad.  A nice change.    For those who don't know what a fiddlehead is,  I have added a copy of the definition by Wikipedia.    YOU SHOULD TRY THESE AT LEAST ONCE. : )

48 fresh fiddleheads
2 teaspoons salt
Ground pepper
2 tablespoons freshly squeezed lemon juice
3 tablespoons unsalted butter

• Remove the brown ends from the fiddleheads
• Fill a bowl with cool water, salt and lemon juice
• Push them into the water several times to clean
• Dry on a paper towel
• Place a steaming rack in a pan with an inch of water and steam covered for 5 minutes
• Remove and drain
• Melt butter in a large skillet over medium heat
• Cook fiddleheads for 2 minutes on each side
• Season with salt and pepper
• Serve warm

-Queenie Cuisine


Fiddleheads or Fiddlehead greens are the furled fronds of a young fern,^[1] harvested for use as a vegetable. Left on the plant, each fiddlehead would unroll into a new frond (circinate vernation). As fiddleheads are harvested early in the season before the frond has opened and reached its full height, they are cut fairly close to the ground.

Fiddleheads have antioxidant activity, are a source of omega-3 and omega-6 fatty acids, and are high in iron and fibre.^[2] Certain varieties of fiddleheads have been shown to be carcinogenic.

The fiddlehead resembles the curled ornamentation (called a scroll) on the end of a stringed instrument, such as a violin. It is also called a crozier, after the curved staff used by bishops, which has its origins in the shepherd's crook. - Wikipedia

String Beans with Nuts and Dried Cranberries

It's another one of those recipes where I happened to have all of the ingredients in the house.  This is a very simple recipe, yet it has an heir of gourmet to it.  (well, maybe just fancy)  I happened to have lightly salted almonds, but really any type of mixed nuts would do.




1 1/2 lb trimmed string beans
2 tablespoons extra-virgin olive oil
1/2 cup chopped mixed nuts of any kind
1/4 cup dried cranberries
1 teaspoon salt
1 teaspoon pepper

• Boil string beans to desired consistency
• In a separate bowl,  mix together oil, nuts and cranberries
• Add to drained beans.  Mix together
• Add salt and pepper and stir until mixed

-Queenie Cuisine

Sauteed Summer Squash

Sauteed summer squash may not seem very interesting, but lets face it, how many of us cook our vegetables the same boring way, time and time again?  I am guilty of this, so I have decided to look far and wide for different recipes.   I served the squash with Parmesan Catfish.  (The recipe is Parmesan Catfish Nuggets, December 20, 2012)

Makes 4 servings

6 small summer squash
1 sweet chopped onion
1/4 teaspoon garlic powder
1/4 teaspoon salt
2 tablespoons olive oil
2 tablespoons butter
Pepper to taste

• Wash squash and cut into thin slices.  Place on clean paper towels
• Salt 1 side and let squash "sweat" for 10 minutes.  Blot and flip squash.  Repeat for another 10 minutes
• In a pan, melt butter.  Add oil and saute onions until soft a slightly brown.  Remove and set aside
• Add squash and cook on low until tender
• Add garlic powder, pepper and onions.  Mix and serve

-Queenie Cuisine

Low Calorie Roasted Zucchini

Don't these look great?  I am trying to use up the herbs from my garden before we have a frost.  Easy and low cal... a great way to eat a serving of vegetables!




Makes 2 servings

1 medium zucchini
1 minced garlic clove
1 teaspoon olive oil
1 tablespoon fresh parsley
1 tablespoon fresh basil
1/4 teaspoon salt
1/8 teaspoon crushed red pepper
1 teaspoon lemon juice

• Heat oven to 425 bake
• Spray pan with cooking spray
• Cut zucchini into two long pieces (3 if it is very thick)
• Spray each side with cooking spray
• Roast each side for 10 to 12 minutes (or until soft)
• Remove from oven
• Brush both sides with olive oil
• Sprinkle both sides with garlic, parsley, basil, salt, red pepper and lemon juice
• Let sit at room temperature for 1 hour before serving

-Queenie Cuisine

Zucchini Cheese Bites

Oh, these are GOOOOD!






Makes 16 minis


2 cups grated zucchini
1 egg
1/2 cup grated Parmesan Cheese
Ground Pepper to taste

• Preheat oven to 400 degrees
• Spray mini muffin tins with nonstick cooking spray
• Mix together zucchini, egg, cheese and pepper in a bowl
• Divide mixture evenly into muffin pan
• Bake 15+ minutes, or until edges are golden brown
• Wait until cool to remove. (use a butter knife, and scrape around the edges before lifting)

-Queenie Cuisine

String beans with Buttery Shallots

I normally boil fresh string beans because that is the only way my kids will eat them.  My husband told me that he wanted me to spice up the beans tonight, so here we are.  Neither of us are big onion eaters, so shallots are a nice substitute.  Light, with a slightly nutty flavor to them.




1 lb fresh string beans
3 tablespoons salted butter
1 shallot cut into small pieces
Dash of pepper

• Boil washed and trimmed string beans until al dente. Drain and set aside
• In a frying pan,  melt butter
• Add shallots and cook until soft and slightly brown.  
• Add shallot mixture to beans and mix.  Add a dash of pepper
• Serve immediately

-Queenie Cuisine

Eggplant Caponata

  I decided to take this picture because this is a true representation of how my kitchen looks right now. (Since I am posting this recipe,  I must be stalling cleaning the kitchen... and oh, did I mention that we are in the middle of a tornado warning?)
 Make it several days ahead of time; in order for the flavors to blend.   **This recipe uses more sauce then other recipes.  You may wish to cut down the amount of tomato sauce added to the remainder of the ingredients.   Serve with crostini.  
(This is a Food Network recipe)
Makes 8 servings

1/2 cup virgin olive oil
1 large Spanish Onion, chopped in 1/2 inch dice (I used Vedalia)
3 tablespoons pine nuts
3 tablespoons currants
1 tablespoon hot chili flakes
4 cups eggplant, cut into 1/2 inch cubes
2 tablespoons sugar
1 teaspoon cinnamon
1 teaspoon unsweetened cocoa powder
2 teaspoons fresh thyme or 1/2 teaspoon dry
Tomato Sauce (see recipe below)
1/3 cup balsamic vinegar
Salt and pepper to taste
Fresh chopped mint

Tomato Sauce:

1/4 cup extra-virgin olive oil
1 Spanish onion (I used Vedalia) diced to 1/4 inch
4 garlic cloves, peeled and thinly sliced
3 tablespoons chopped fresh thyme or 1 tablespoon dried
1/2 carrot, finely grated
2  28 oz cans peeled whole tomatoes, crushed by hand (how do you think my stove got so messy??)
Salt

• In a 3 quart saucepan, heat the olive oil over medium heat.  Add onion and garlic. Cook until soft and light golden brown (about 8 to 10 minutes)
• Add thyme, carrots and cook for another 5 minutes, until the carrots are soft
• Add the tomatoes and juice, and bring to a boil, stirring often
• Lower the heat and simmer for 30 minutes, or until as thick as hot cereal
• Season with salt 

Yields 4 cups

Caponata:

• In a large saute pan, over medium heat, heat the olive oil until hot, but not smoking.  Add the onions, pine nuts, currants and chili flakes.  Saute for 4 -5 minutes, until softened
• Add the eggplant, sugar, cinnamon and cocoa.  Continue to cook for 5 more minutes
• Add the thyme, tomato sauce and balsamic vinegar.  Bring mixture to a boil
• Lower the heat and simmer for 5 minutes
• Remove from heat and allow to cool to room temperature
• Garnish with mint and chili flakes

-Queenie Cuisine

Roasted Zucchini and Summer Squash

Another easy recipe to make.  Using olive oil is a healthy alternative, and adds great flavor!




Serves 6


3 cups zucchini cut into medium sized chunks
3 cups summer squash cut into medium sized chunks
2 tablespoons olive oil, plus extra for greasing pan
A dash of salt, pepper and garlic powder

• Preheat oven to 450 degrees. Grease roasting pan with olive oil'
• Chop squash and place in a large mixing blow
• Drizzle olive oil over squash.  Mix until evenly coated
• Place in a pan and sprinkle spices evenly on vegetables
• Bake 15 to 20 minutes, stirring once or twice until completely cooked

-Queenie Cuisine

Oven Baked Zucchini Chips

This probably isn't the best picture however.....  The empty space on the pan is from where I tried this delicious recipe.  My 7 year old ate it with out blinking, so this is a great way to get your kids to eat zucchini without really even knowing it.  These are very crunchy, and easy to make.  I had 2 wheat dinner rolls in the fridge, so I just placed them in the blender to use for the bread crumbs.

1/2 cup dry whole wheat breadcrumbs
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon garlic powder (or more to taste)
1/4 teaspoon black pepper
1/4 cup low fat or skim milk
2  1/2 cups sliced zucchini (1/4 inch thick)

• Preheat oven to 425 degrees
• Combine the first 5 ingredients in a medium sized bowl
• Place milk in a shallow bowl and dip zucchini in the milk, then dredge them in breadcrumb mixture
• Place coated slices on oil sprayed baking sheet
• Bake up to 30 minutes, or until brown and crisp (I baked mine in a toaster oven, so the cooking time was significantly shortened

-Queenie Cuisine

Lemon, Garlic String Beans

Crisp, yet tender, these beans are spicy with a hint of lemon.  Delish!

**Red pepper flakes are optional.  A small amount adds a lot of heat!  (a bit to hot for my family)







2 lbs string beans, ends trimmed
1 tablespoon extra-virgin olive oil
3 tablespoons butter
2 garlic cloves, minced
1 teaspoon red pepper flakes (optional)
1 1/2 tablespoons lemon zest
Salt and pepper to taste
Water for steaming

• Place string beans in a large pot of boiling water, and cook until the beans are bright and green, yet tender and crisp, approximately 2 minutes
• Drain and place beans in ice water
• In a large pan, over medium heat, add the oil and butter.  Add the garlic and red pepper and saute for 30 seconds
• Add beans and continue sauteing until well coated (approximately 5 minutes)
• If the beans are to el dente, add 1/2 cup of water and let the beans steam.  Keep adding water until the beans are to your desired consistency.  The beans will maintain the butter coating
• Add lemon zest and season with salt and pepper

-Queenie Cuisine

Ginger Asparagus with Mushrooms

Sunday is the day when all 5 of us are home at the same time.  We actually all eat at the dining room table together.  This recipe is healthy and easy to make.  The ginger gives the vegetables a bit of a "kick."  I will be serving this with Roast Chicken with Lemon and Thyme, (recipe to follow), homemade cranberry sauce and heated Cuban Rolls. (Friday, February 24th's entry)







1 lb fresh asparagus, trimmed and cut into 2 inch pieces
2 teaspoons ground ginger
2 tablespoons cooking oil
3 cups sliced, fresh mushrooms
1/4 teaspoon salt
1/8 teaspoon sugar
1/8 teaspoon pepper
1/4 cup water

• In a large skillet, saute asparagus and ginger in oil for 3 to 4 minutes, or until asparagus is crisp and tender
• Add mushrooms, salt, sugar and pepper, Add water so that the vegetables steam, and not burn
• Cook until the mushrooms are tender

-Queenie Cuisine

Cheesy Squash Saute

I don't know if your kids will eat this, (mine wouldn't)  but this is delicious!  I served this with the left over Oven Catfish and Lemon and Herb Whole Grain Rice With Petite Peas. (January 20, 2013)

2 zucchini, sliced

2 yellow squash, sliced

2 garlic cloves, minced

1 tablespoon olive oil

1/2 cup part-skim mozzarella cheese

2 tablespoons chopped, fresh basil

2 tablespoons grated Parmesan cheese

• Cook zucchini and squash in hot oil in a large skillet for 3 minutes on medium heat, stirring occasionally
• Add garlic and cook an additional 3 minutes, or until vegetables are crisp, yet tender
• Remove from heat and stir in mozzarella and basil.  Sprinkle with Parmesan cheese

-Queenie Cuisine

Zucchini Sandwiches

A great way to get kids (and adults alike) to eat zucchini!  

2 - 3 zucchini (enough to make approximately 4 servings
1 tablespoon Parmesan cheese
Olive oil
Water

• Slice zucchini approximately 1/4 inch thick
• Put crumb mix on zucchini slice (enough to cover it) and put on a top slice  (like a sandwich)
• **Bread crumb mix:  1/2 - 3/4 cup of bread crumbs, add Parmesan cheese and enough olive oil and very little water to make mixture stick together.
• Place in a fry pan with 3 tablespoons oil to cover bottom.  Brown zucchini on each side.
• When all slices are brown, bake at 250 to 300 degrees for 30 minutes, or until cooked thoroughly.

-Queenie Cuisine

Quick And Easy Asparagus

 (adult-oriented recipe #3)

The name says it all.  Delectable!!

1 bunch of medium sized asparagus (approximately 1 lb)
2 tablespoons extra virgin olive oil
2 tablespoons freshly grated Parmesan cheese
Freshly ground pepper to taste

• Rinse the asparagus thoroughly, break off any tough ends and discard.  Cut into 1 to 2 inch sections, slicing at a slight diagonal.
• Fill a medium sized saucepan half way with water.  Bring to a boil and add the asparagus.  Reduce heat to simmer.  Parboil for exactly 2 minutes.  
• Drain.  Add olive oil, Parmesan, lemon rind and pepper and toss to coat the asparagus.

-Queenie Cuisine

Brussels Sprouts With Balsamic And Cranberries

  (adult-oriented recipe #2)

I love this recipe!  The sweet and salt combination compliments the crunchy flavor of the sprouts.  (and it is easy to make too!)

1 lb Brussels sprouts,
1/8 cup olive oil
Salt and pepper to taste
1/3 cup balsamic vinegar
1/8 cup sugar
1/3 cup dried cranberries

• Trim and clean sprouts.  Cut them in half if desired.
• Arrange on a baking sheet and toss with olive oil.
• Sprinkle with salt and pepper and roast at 375 for 25 - 30 minutes, or until brown.
• Combine balsamic vinegar and sugar in a saucepan.  Bring to a boil, then reduce heat to medium-low and reduce until very thick, about 15 - 20 minutes.
• Drizzle balsamic reduction over the roasted sprouts.  Sprinkle on dried cranberries and toss.  Serve immediately. 

-Queenie Cuisine

Maple-Glazed Carrots and Apple

I like nothing better then spending the whole day in the kitchen when it's cold outside...today's blogs are proof of this.  This is my second carrot recipe.  I buy 5 lb bags of carrots at a time because all 3 kids eat them.   

4 cups sliced carrots
1 tablespoon butter or margarine
1 medium apple, cut into thin wedges (I left the skin on)
2 tablespoons maple syrup
1/3 teaspoon ground cardamom
A dash or 2 of ginger (optional)
1 tablespoon chopped parsley (Optional, parsley adds much needed color)

• Heat 1 inch of water to boiling and add carrots. Cover and heat to boiling.  Reduce heat.  simmer 12 - 15 minutes, until tender.  Drain.
• Heat butter in skillet over medium heat until melted.  Cook apple wedges for 2 minutes, stirring occasionally.  Stir in maple syrup and cardamom.  cook 3 - 5 minutes, stirring frequently until apples are evenly glazed. 
• Add apples to carrots.  Add ginger and parsley, mix.

-Queenie Cuisine

Parmesan Encrusted Zucchini

My only comments for this recipe is that it is delicious!  (and easy to make with relatively few ingredients.)  This is a good way to get your kids to eat their vegetables.... Makes 4 servings.

4 medium zucchini
salt
1 to 2 tablespoons melted butter 
2/3 cup coarsely grated Parmesan cheese
I also added freshly ground pepper to taste

• Fill a medium pot with water.  Add salt and bring to a boil
• Wash zucchini and cut into strips about 3 inches long by 1/2 inch thick
• Add zucchini to water and cook, until barely tender, about 3-4 minutes.  Drain and plunge into ice water, then drain for 2-3 minutes.  Pat dry on paper towel
• While zucchini cooks, preheat broiler and adjust rack so that it is 6 inches away from the heat.  Spray pan with Pam
• Arrange zucchini in rows, close together, skin side down.  Brush with melted butter and sprinkle cheese, trying to get most of the zucchini covered
• Place zucchini under broiler and cook until cheese is completely melted and well browned. 15+ minutes

-Queenie Cuisine

Gram's Broccoli Casserole

Gram was my husband's grandmother.  She was a lovely woman, and a great cook.  A few days ago,  my husband and I were talking about the Christmas menu.  He mentioned that no one has made the broccoli casserole in years.  Well, I made it, and it was a great success!  Here's to you Gram!

1 large bag of frozen broccoli cut up  (I would use even a bag and a half)
1 can cream of celery
1/2 can milk
1/2 cup shredded cheddar cheese (plus more for topping)
1 stick of butter (melted)
Ritz crackers for topping  (I used Panko bread crumbs, it worked just as well)

• Heat the oven to 350 degrees
• Cook bag(s) of broccoli, drain and cut up into smaller pieces.  
• Mix cream of celery soup with milk until smooth. (do not heat up)
• Add 1/2 cup of cheese, mix and then add broccoli
• Place in 9 x 13 inch pan
• Mix melted butter with crushed Ritz or Panko bread crumbs) and place on top of mixture
• Add more cheese on top
• Bake until cheese is melted and bubbly

-Queenie Cuisine

Nonna's Stringbeans

Nonna is my German 93 year old grandmother.  You may be asking why she is called grandmother in Italian versus German.  The only answer I can give is that my grandfather was full blooded Italian; from Lomazzo Italy.  Now onto the subject of this great recipe.  For years, when my grandmother asked what she could bring to holiday meals, my family always told her to bring her famous string beans.  I love this recipe because they are al dente, and spicy...not a recipe for the weight conscious consumer.  These are far better for the holidays then even string bean casserole.  

• 1 lb fresh string beans cut into 1/2's or 1/3's
• Add some butter to sautee beans in a dutch oven. 
• Add a small amount of water so that the beans won't stick
• Cover and let cook for 20+ minutes
• Add salt, pepper, lots of onion powder and a little bit of garlic powder
• Cook until the string beans are al dente.

(I am vague on the ingredient  amounts.  You may need to add extra butter and water.The beans should have a very thin coating of butter on them when they are finished  These need to simmer for quite a while)

Bon Appetito

-Queenie Cuisine