Zucchini Pan Stew

Ok, so it has not even been a month since I have started blogging but I have managed to post at least twice a week so there are 10 entries by now. Browsing through those 10 recipes coming with the posts, do you notice something? No? They are all terrific Four of them have zucchini. And you know why that is so? Because I LOVE them! Zucchini and tomatoes are two vegetables (well technically, they are both fruits) I pretty much live on during the warmer months of the year. There is just nothing not to love about them. Don't believe me? I give you 5 reasons why you should love them, too:

1. They are tremendously healthy.

With 15 teensy-weensy calories per 100g (that's 3.5 oz. for you jolly people over the pond) one does not even really have to think about calories. And them containing potassium, folate, vitamin A and manganese (does the term “free radicals” tell you something? Mangenese helps to detoxify them and already 100g is enough to cover 19% of what is recommended daily.) only adds up to their goodness! But enough with the boring health blabber.

2. They are versatile!

Alright, zucchini are a bit bland have a very mild flavour. I'll give you that, zucchini haters (and I KNOW you are out there, I just don't know WHY!). But that is not a bad thing at all. That just means that they soak in the flavours of the other ingredients well like in the recipe that is at the bottom of this post. Want a bit of a crunch? You can eat them raw or lightly blanched like here. Enjoy soups? Blended zucchini give them an almost starchy creaminess like potatoes would but low-carb and calorie (Oh suprise! There is this awesome summery soup I have posted a few weeks ago.). So, you don't feel like eating something savory, now. How about something to satisfy your sweet tooth? Grated zucchini makes cakes and muffins perfectly moist. However, not even them can make this recipe healthy...

You can even stuff, grill and bake and fry them!

3. They are not bound to one particular cuisine.

Ok, I am aware that this also applies to a plethora of other veggies but it was not that clear to me when it comes to zucchini. When I think about them, my first thought is Italian or maybe also just western.

Here is a(n totally incomplete) list of links to recipes from different countries that contain zucchini:

Italian: Pasta Con Zucchine & Menta from Apron and Sneakers

Japanese: Chicken Curry from Just one Cookbook

They also work great as Tempura!

Lebanese: Keshké Salad  from Taste of Beirut

Indian: Zucchini Curry  from Simple Indian Recipes

French: Ratatouille  from Burghilicious

Chinese: Mushroom Chicken from Rasa Malaysia

4. They freeze well.

Although they lose in texture, I find they generally freeze pretty well. I would recommend to already prepare them in the way you intend to use them later (chopping, slicing, grating) because that part could be tricky after thawing but apart from them: Put them in a freezer bag and they are good to go.

5. They are easy to grow in your garden (given you have one).

Alright, I am a bit of a hypocrite when it comes to this point because the last person who grew zucchini in our garden was my grandfather but still, it IS fuzz free! The soil does not need to be particularly good and as long as you keep it moist I cannot imagine anything that could go wrong. Oh, and did I mention that two plants are more than enough to get you and your loved ones well fed through summer? And as a plus, you get to enjoy their blossoms that are not only beautiful, but also edible.

Still not convinced? Here is my grandmother's quick-fix week-night low-carb super-tasty zucchini dish that does not require lots of ingredients and is low in price yet a real comfort food. I don't know exactly how to name it because it's not really a soup, nor a stew. Maybe a soupy stir-fry or a light summery pan stew at best. But what's in a name, anyway. All those juices come directly from the vegetables as there is no adding of water involved. 

 Zucchini Pan Stew

Serves 4

• 300-500g (10.5–17.5 oz.) ground meat, half beef, half pork
• 3 medium sized zucchini
• 3-4 tomatoes, depending on size
• 3 eggs
• 4-5 splashes of soy sauce
• pepper to taste

1. Cut zucchini and tomatoes into slices of about 5mm (about 0.2''), set aside
2. In a pan, roast meat without additional fat until it gets crumbly. You still want some bigger chunks, though.
3. Spread zucchini slices evenly on meat, do the same with tomatoes afterwards.
4. Add a few splashes of soy sauce and close with a lit letting it simmer on low heat until zucchini are tender (the tomatoes will pretty much dissolve).
5. Remove lid, stir and add more soy sauce to taste. In a cup or a small bowl, crack open the eggs and stir them just slightly so that yolk and egg white are not completely combined. Pour evenly over pan. Turn heat up to medium.
6. When eggs begin to set, stir for the last time and keep the heat on until they are completely done.
7. Add some pepper and enjoy!

This really is a simple, down-home dish that my grandmother especially used to cook on particularly hot days in summer when she would rather do anything else but cooking. The soy sauce goes so well with the juices of the vegetables and if you still feel like you need your carb fix, serve with some bread to soak them up!

Still need some inspiration? Well, you know where get that!

Do you have a zucchini dish that you are particularly fond of? Feel free to post them in the comments. :)

Caramel Fudge glazed Zucchini-Almond Loaf with Dark Chocolate Chunks and Roasted Almond Topping (aka "The Monster")

Here. it. Comes.

Look at the thing that I have created. C'mon. Take a good look, long and ample. It can kill people. Poor, diabetic people. Seriously. It's basically a cake covered in caramel fudge, covered in roasted almonds, covered in caramelized sugar. It's snotty. It thinks it's better than you. It's dangerous.

It all started out nice and tame with a lovely little semi-HEALTHY loaf cake that even has ZUCCHINI in it. Do you hear me? Zucchini! How can this not be at least half good for you? I thought I was being extra considerate by using only half the amount of oil and replacing it with applesauce, creating something that could even be turned into breakfast muffins.

And then I must have fallen in a trance induced by the captivating fragrance of  roasting ground almonds and something took possession of my body and mind. Not something. Someone. I could swear that on the other side of the planet, Paula Deen was having an out of body experience. She controlled me and MADE ME do this. That must be it. I mean, I have to blame someone else but me, right?

The moment I gained control over myself again – with an inexplicable scent of fried cheesecake still lingering on me - I gazed at what I have done. It just sat there, taunting me with those roasted, sugar coated sliced almonds topping its glistening, buttery, fudgy glaze. “It – it's a MONSTER” were the first words that I managed to stutter. As if that wasn't enough, after cutting it, big chunks of dark chocolate came to light. How did they...?! Well, nevermind, y'all.

I don't have to tell you just how good this cake was, do I?

However, because of this...incident...I can never be sure of my own sanity again (like I ever could...).

Therefore, I have created a badge that, whenever something like this happens again, dares you to:

That's right. Whenever a recipe on this blog transcends into a different sphere of arteries clogging lusciousness, I am going to warn you with this. So look out for future monsters coming!

But now the recipe, y'all! :

Caramel Fudge glazed Zucchini-Almond Loaf with Dark Chocolate Chunks and Roasted Almond Topping (aka "The Monster")

Cake

I apologize for the measurements being in oz. but as the recipe this one is based on was written on an old note in grams, converting it into cups would only end up in an inaccurate mess.

• 12.8 oz. sugar (360g)
• 1 ts vanilla extract
• 3 eggs
• 4.5 fl. oz. applesauce (130ml)
• 4.5 fl oz. oil (130ml)
• 1 ts cinnamon
• 13.8 oz. AP flour (390g)
• 8.5 oz of finely grated zucchini, slightly squeezed out (about 240g)
• 3.5 oz ground almonds (100g)
• 1/2 ts baking powder
• 3.5 oz. dark chocolate or a bit more to taste, coarsely chopped (100g)
• Oil and breadcrumbs for the pan or if you are as lazy as I am, parchment paper to line it.

1. Preheat oven to 355°F (180°C), prepare a 12'' (30cm) loaf pan/tin by greasing it and lighly covering the surface with breadcrumbs afterwards.
2. In a small pot, carefully roast the ground almonds over medium heat until golden brown and the kitchen smells like heaven, set aside.
3. Whisk together eggs, sugar, oil and applesauce along with cinnamon and vanilla extract.
4. With a hand-mixer, add flour, baking powder and ground almonds.
5. Either with a dough scraper or tablespoon, fold in grated zucchini and dark chocolate.
6. Pour batter in loaf pan/tin and bake on centre rack for about an hour or a stick comes out clean.
7. Put on cooling rack and remove from pan/tin when temperature allows.

Alright, if you stop here, you'll end up with a nice late-summery loaf and loads of discipline. Congratulations. I couldn't.

Sliced Almond Brittle

• 3.5 oz. (100g) sliced almonds
• 3 tbsp sugar (heaping)
• 1 tbsp butter

1. While loaf is baking, put a small pot on high heat. Add almonds and stir until light golden.
2. Add sugar, keep stirring.
3. When the sugar starts to dissolve, add add.
4. Stir for another minute maybe, making sure that it won't become too dark.
5. Spread flatly on baking try lined with parchment paper.

You should do this step before preparing the glaze as you need to be able to touch the brittle when topping the cake.

Caramel Fudge Glaze

• 1 cup (225g) natural brown sugar (demerara/ turbinado, but what's in a name...)
• 3.5 oz. (100g) butter
• 1.7 fl. oz. (50ml) evaporated milk

1. In a small pot or saucepan, stir together all ingredients over medium heat,
2. Bring them to boil, stirring constantly
3. Keep stirring for 3 minutes

Finishing Touches

1. Place loaf on parchment paper
2. Evenly pour glaze on top.
3. With a spoon, spread dripped down glaze onto sides of the loaf until nothing is left.
4. Top loaf with brittle, crumbling it between fingers if needed.

That's it, from mah kitchen to yerrrrs WHO SAID THAT???

Do you have any recipes like that, that make you feel guilty and cry in a corner after having a bite (or two, or three or...). I'd love to hear them!

Creamy Zucchini and Basil Soup

I'm no vegetarian. Hell and I am miles away from being a vegan.

I love meat. Meat Meat Meat. I love me some juicy beef in my mouth. Yes. You heard me right!
Innuendos aside, I also am a complete hypocrite.
When it comes to eating meat, I block out the fact that what I am stuffing into my face has once been alive and kickin'. Whole fish with head and all is also not the most comforting sight to see.
Hey there big fella! You enjoy my filet? Don't mind me, I'm just watching you devouring my body. SHIIIIVERRS.

Is that a good thing? No. But that's the way it is with me and I doubt I'm alone with that.

Most people, including my humble self, are used to dishing up good ol' steak and Co. almost on a daily basis or at least too often. While many may argue at this point that ANY number is too often, I'll leave that aspect out for now. However, sneaking in some days where the only things on the menue never had a pulse is not the worst thing you can do to yourself and probably to your wallet as well. I mean, it should not be too difficult to find other nice things to spend that extra money on, right? (Like uhhm, a better camera...? Although that would take some major meat-omitting...so...hm.)

And then, there is the extra step again. Veganism. I know that to many, "vegan" is a term that equals "bland",  "boring" or, well, "thank you, but no thank you". Not. The. Case. Let that be told to you by an omnivore: Vegan cuisine DONE RIGHT can be down right delicious, comforting and filling - without leaving the feeling of anything missing.

A great resource for super healthy vegan cuisine is FatFree Vegan Kitchen. I love how Susan finds ways to veganize known and loved dishes and also reduces the fat to a minimum. You also find many recipes with Asian and Oriental twists. The only thing to critisize for me is that many recipes require spices and ingredients that I usually don't have myself and probably won't use completely before they expire. However, this is not the case with the following, which to me perfectly captures the way a mild evening in summer is supposed to be.

I served the soup with some nice oven-roasted herbed potato wedges, but some nice bread'll do just fine.

Directly adapted from her blog:

Creamy Zucchini and Basil Soup
Servings: 6; my own comments are put in italics.

• 2 pounds zucchini (about 5 small to medium)
• 1 large Vidalia onion, chopped (I just use onions I have got on hand)
• 4 cloves garlic, crushed
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 3 cups vegetable broth (I simply use water and then add the needed amount of granulated vegetable broth directly to the pot)
• 1/3 cup fresh basil leaves, packed
• 3 tablespoons raw cashews
• 1 tablespoon nutritional yeast (I find the soup tastes just as good without the yeast. And a teaspoon of Marmite or Vegemite would do the trick just as good. Or simply another one of granulated broth)
• additional salt & pepper, to taste

1. Set aside one of the zucchini; trim and coarsely chop the rest.
2. Cook onion in a large saucepan for about 5 minutes, until softened. Add the garlic and cook for another minute.
3. Stir in the chopped zucchini, salt, and pepper and cook over medium heat, stirring occasionally, for 5 minutes.
4. Add the broth and simmer until zucchini is tender, about 15 minutes.
5. Pour into a blender (in 2 batches, if necessary) taking care to avoid burns by not filling the blender more than halfway. 
6. Add the basil, cashews, and nutritional yeast and blend until smooth.
7. Return soup to the pot, season with salt and pepper to taste, and keep warm. 
8. Shred the remaining zucchini with a spiral slicer, mandolin, or grater. Pour soup into bowls and sprinkle grated zucchini over top.  (I also garnished the soup with some cashews and crushed pepper)

Enjoy!

Zucchini & Pesto Pasta Salad

Yes. This is finally happening.

Ehhrm. Hi there! I'm Tobias - the "T" in the title - and a complete greenhorn when it comes to foodblogging.

Yet, here I am. And so are you. Thank you for that.

After a tough and lengthy time of planning how to pull this off  (do you know what an exhausting process it can be just to come up with a nice name?!) I can finally present you the very first post on my brand new nice and shiny foodblog! Tada! FYI, I just tapped myself on the shoulder for that.

Soo, what's to expect in the future?

There are certain attributes that I like.

I like me recipes:

Layed-back. Cooking and baking is supposed to be fun. At least for me. When I find myself in the kitchen close to a nervous breakdown, yelling things like "Why are you DOING this to me? What's WRONG with you?! I'm supposed to WHAT?! HOW?!! What MORE do I have to do to make this work?" - it's not fun anymore. It's stress. I'm not in a break-up fight. I'm cooking.

While sometimes it's worth going the extra mile, stepping out of ones comfort zone and acquiring new skills, it just has to seem FEASIBLE. This especially applies to weekday dishes.

Not too pricey. There is always a certain limit. When that is passed, it just does not seem worth it to me, anymore. So no matter how delicious, extravagant and gorgeous the finished meal may be, a price that's TOO high overshadows the joy.

PRETTY! C'mon! I am not going to spend my time in the kitchen just to force an unidentifiable beige goop down either mine or other's throats. Especially simple food dressed to impress has always something satisfying to me.

So, while there are always exception, my agenda is going to be: Delicious, pretty, DOABLE recipes. :)

Oh, and I am not afraid of NOT doing EVERYTHING from scratch! Embrace the semi-selfmade, people!

That's why my very first - did you just hear that? - recipe is going to be this super simple, quick pasta salad that still kinda got it. You can whip it up last minute for a potluck BBQ and I guarantee you it's still not going to be that weird dish nobody's taken just a spoon of. In fact, just this summer I brought it with me three times and on each occasion was asked for the recipe, so, there you go. ;)

Zucchini & Pesto Pasta Salad
This makes a huge portion to feed a crowd, so make sure your bowl is large enough or take two.

• 3 medium sized Zucchini
• 1 jar sun-dried tomatoes in oil (about 150g or 5.5 oz, drained)
• 190g - 200g Pesto alla Genovese or your favourite basil-pesto (self-made or store-bought, about 6.7oz)
• 1 bag of penne pasta (about 500g or 16oz, whole wheat or regular)
• 1 pack of baby leaf spinach (frozen, 450g or 16oz)
• 125g grated parmesan (4.4 oz, fresh or store-bought)
• 1 tbs oregano (optional)
• salt and pepper to taste (I use freshly ground mixed pepper)

1. Bring water to boil and cook pasta according to package directions.
2. In the meantime, using a kettle or another pot, bring another 1.5l (50 fl. oz) to boil
3. Slice zucchini as thick as a finger, half or quarter them afterwards. You want them nice and chunky, yet bite-sized.
4. In another pan or pot, thaw spinach under low heat until it is hot. Set aside.
5. Drain the dried tomatoes and slice them lengthwise into 3 stripes each. Set aside.
6. In a heat-proof bowl, pour the boiling-hot water from the kettle over zucchini to blanch them, leave for about 10 minutes.
7. Drain pasta and pour it in a very large bowl, tossing it with about 1/3 of the pesto to prevent the pasta from sticking.
8. Drain zucchini and combine with the pasta.
9. Add spinach to the mix.
10. Add remaining pesto along with the parmesan. mix well. As the ingredients are still warm, the cheese will melt.
11. Add tomatoes and oregano (optional)
12. Season with salt and a generous amount of freshly ground pepper.
13. Let it cool and dig in!

That's it. So easy. So good. The Zucchini won't be raw anymore but still keep a nice crunch to it.
I'm sure that you can leave a nice amount of this salad home for lunch the next day.

My very first post. A summery salad although the blog title refers to cake. Yeah, that's how I roll. The next recipe sure has to be something sweet, right?

Enjoy!