upcoming: adult dinner

[novapsyche]

I have been hungering for vegetables lately. Last night, I wrote a shopping list that included at least ten veggies. Today, I purchased basic ingredients for sauteed zucchini.

This is a major step. Just ask netmouse. :) I mean, zucchini was never prepared in my home when I grew up. It wasn't until netmouse started having me over to teach me how to cook that I developed a taste for the odd squash.

I have the zucchini, a red bell pepper, marinara sauce, grated fresh Parmesan cheese and fettucine. I'm at my dad's, and I know he has spices like basil and oregano as well as a bottle of olive oil. There should also be an onion and fresh tomato (although I'm still of two minds as to whether I will need tomato when marinara sauce will be used).

I haven't found a recipe that incorporates the bell pepper, but I'm sure it wouldn't take away from the overall flavor.

I'll tell you how it turns out. See comments.

Comments

[davidfcooper.livejournal.com]

Does your dad also have a bulb of fresh garlic? If so mince it; it would go in with the chopped onion which you fry first followed soon after by the chopped pepper. Next to last is the zucchini which is watery and cooks quickly. Finally, chop up the tomato and add it, the marinara sauce, the herbs, and let the sauce simmer stirring occasionally (if it looks too watery let it cook down continuing to stir). In a different pot cook the fettucine; when it's done drain it, return it to the pot and combine with the sauce. Add the grated cheese at the table.

[novapsyche.livejournal.com]

Thanks for the directions! I pretty much followed them step by step, except I neglected to add the marinara sauce as I was cooking. Too late I realized I'd chosen a too-small pan, and adding sauce would have been a disaster.

Another thing I did differently was to add the spices with the olive oil with which I sauteed the onions and pepper. I don't think I will do that next time, as the zucchini itself tasted kind of bare.

One of the recipes I checked suggested a dash of sugar if desired, and I like sweet dishes, so I did. It was quite the taste changer! Very nice touch.

Unfortunately, not only did my father not have a bulb of garlic (another thing the household of my youth never had), he also did not have even garlic powder. I was a bit disappointed before I found some garlic salt. Of course, I don't like salt that much, so I didn't use much of that. Next time, garlic will be on my shopping list.

All in all, this experience revealed that I need more zucchini in my life.

[simianpower.livejournal.com]

Zucchini works really well in a chicken cacciatori recipe I use. I generally dislike zucchini, but in this recipe it absorbs the taste of everything else. Let me know if you're interested.

[novapsyche.livejournal.com]

Yes, definitely. Is it easy to make? What's the prep time vs. cook time?

[simianpower.livejournal.com]

It's not hard to make, but cutting everything takes a while. Really good, though. Here's the recipe.

Ingredients:

4 chicken breast pieces (boneless/skinless)
2 medium zucchini (peeled/sliced) (we only used one but it tasted good and we'll probably do 2 next time)
1 small onion (chopped)
1 cp mushrooms (we used one can green giant sliced shrooms)
3 tbsp olive oil, divided
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1 tsp oregano
2 tsp basil
1/4 tsp fennel seed (crushed)
1 tbsp water
14 oz can diced tomatos
8 oz can tomato sauce

1) Preheat oven to 375.
2) In a small bowl, mix salt, spices and water - set aside.
3) Wash chicken, pat dry.
4) Heat large skillet over medium-high heat, add 1 tbsp olive oil - when hot, add chicken breasts - cook 2-3 minutes per side until nicely browned. Remove to plate (chicken is NOT cooked through at this point)
5) add remaining olive oil as needed - brown zucchini, onion and shrooms (keep pan hot - want to brown quickly without cooking through) - ONLY ZUCCHINI REALLY SEEMED TO BROWN HERE
6) Mix spice mix, diced tomatoes and tomato sauce.
7) Pour half of tomato mix in 9x13 glass pan. Add veggies. Add chicken over veggies. Pour remaining tomato mix over chicken. Cover pan and bake 30-40 minutes (we did 35 minutes w/pan covered with aluminum foil and chicken/veggies turned out great).

[novapsyche.livejournal.com]

Thanks for this. I've never really cooked anything that called for fennel seed. Do you think its omission would cause damage?

The overall dish does sound pretty good.

[simianpower.livejournal.com]

I don't remember using fennel myself, so it probably doesn't matter. It's only a quarter teaspoon anyway, which isn't much on the scale of this recipe. This makes enough food for 4-6 good-sized meals, probably more if you serve it over spaghetti or rice.

[novapsyche.livejournal.com]

Cool. I love chicken, and even though I'm limited in my ability to make recipes involving it right now, I'll definitely store this for future use.

[davidfcooper.livejournal.com]

Zucchini is wonderful, but yellow summer squash also works well and if you already have a green pepper it's a way of adding another color. Another way of adding sweetness to the recipe is to add carrots.

[novapsyche.livejournal.com]

I was wondering about yellow squash, but I've never had it, so I was hesitant.

I rarely consider cooked carrots, but that is a good idea. Carrot, too, would add color.