- Recipes & Random Thoughts
- I have been cooking my way through life for over 50 years, beginning with mud pies as a child. I've turned a corner now and feel a Renaissance in my life. Recipes and Random Thoughts is my personal spin in a blog about how to prepare good food and how it prepares you for life. I want to share with you, honest to goodness food punctuated with perspective from the special memories and moments that have marked my journey.
Thursday, August 30, 2018
The problem I see is, make ahead dishes are limiting. I can't pull off my Monday night roast chicken at 6:30 much less clean up. I'd have to move that to Friday or Sunday. So I've pulled out the stews, pot pies, meat loaf and a few tricks with the sous vide and vacuum sealer like pork chops and chicken breasts. The multi function set on pressure cooker helped out with turnip greens and lady cream peas, the rice function turned out rice pilaf. I threw in a casserole or two and the bread machine will keep us in fresh bread and rolls for a couple of weeks. There's more but you get the idea.
As I've preached from the beginning, good food takes time and a working girl does't get to spend that much time in the kitchen. I've got all the gadgets to help but as a slow food person I'm glad to know I've still got the chops to work and feed us at the same time. I'm rather proud I'm up to the challenge and could shift gears to accommodate the need.
This will be a short lived thing and I'll be back in my kitchen restocking my freezer and making ridiculously complicated recipes with too many steps and ingredients. I'll be driving here and there tracking down the exact ingredients and making a total wreck of my kitchen. I'm realizing I don't care so much what or how I cook, it's that I cook. A friend once said, "You must be bored." Not at all.
Monday, August 13, 2018
2 tbls olive oil
3 cups grated zucchini, about 3 medium.
1 cup diced sweet onion
1/8 tsp crushed red pepper flakes
1 tsp Kosher salt
1/2 tsp fresh ground pepper
1 cup fresh packed basil leaves
2 cups chicken stock (homemade preferred)
1/4 cup heavy cream
Heat the oil over medium heat until shimmering. Add the zucchini, onion and crushed red pepper flakes. Add the salt and pepper and cook until vegetables are soft but not browned and the vegetables have released their liquid. Take off heat and let cool for 15 minutes. Transfer to a high speed blender or food processor and add basil and chicken stock. Blend until smooth. Taste and adjust seasoning, add cream and blend. Chill throughly, 6 hours or over night. Garnish with fresh basil or coutons.