The Illustrated Man's Garden-fresh Pasta
No more store-bought sugarcoated spaghetti sauces for me. Doctor's orders. Try this instead. It is the simplest of sauces and you get your meat-fix from the zucchini. Eggplant is even better, but for this recipe I used zucchini because anyone can grow zucchini.
3 cloves garlic, minced
1 onion, minced
2 T olive oil
1 T mixed fresh herbs…basil, thyme, marjoram, oregano (any combo you like)
1 large can stewed tomatoes
angel hair pasta
I medium-sized (toward small!) zucchini cut into ¼" slices
Flour
2 eggs, beaten
salt and pepper
1. Place the first four ingredients in a skillet and sauté the veggies until clear but not browned.
2. Smash the tomatoes in your hand and add to the skillet. Simmer.
3. Place water on to boil for the pasta.
4. Dredge the zucchini slices in the egg yolk, then in the flour. Place on griddle. Repeat with all of the slices. Brown on both sides.
5. Cook pasta.
6. Serve by placing a pile of pasta on each plate. Add sauce. Then give each guest at least 4 zucchini slices.
7. The Illustrated Man does another version of this recipe. Omit the tomatoes and use Portobello mushrooms and a dash of white wine instead. Yummy either way!
Rebecca's Totally Tasty Chicken Dinner
If you know you will have a busy day tomorrow, make this up tonight. It's chicken and veggies placed in a big Ziploc baggie to marinate overnight. This is soooooo good my mouth is watering just thinking about it, and I don't really even like chicken!
3 boneless, skinless chicken breasts
2 lemons, quartered
1 6" sprig of rosemary (or the equivalent)
3 T olive oil
salt & pepper, to taste
2 cloves garlic, chopped
3 russets, peeled and quartered
Place all of the above into a big baggie. Squeeze the lemons, then toss in. Zip it closed and smush it around so the meat and veggies (you can add carrots too!) are coated with the lemon/oil mixture. Place in frig overnight.
The next night pour out everything onto a baking pan. Bake at 425 degrees for 1 hour.
Tell me how much you LOVE this!
Castro Veranda Steak
No more store-bought sugarcoated spaghetti sauces for me. Doctor's orders. Try this instead. It is the simplest of sauces and you get your meat-fix from the zucchini. Eggplant is even better, but for this recipe I used zucchini because anyone can grow zucchini.
3 cloves garlic, minced
1 onion, minced
2 T olive oil
1 T mixed fresh herbs…basil, thyme, marjoram, oregano (any combo you like)
1 large can stewed tomatoes
angel hair pasta
I medium-sized (toward small!) zucchini cut into ¼" slices
Flour
2 eggs, beaten
salt and pepper
1. Place the first four ingredients in a skillet and sauté the veggies until clear but not browned.
2. Smash the tomatoes in your hand and add to the skillet. Simmer.
3. Place water on to boil for the pasta.
4. Dredge the zucchini slices in the egg yolk, then in the flour. Place on griddle. Repeat with all of the slices. Brown on both sides.
5. Cook pasta.
6. Serve by placing a pile of pasta on each plate. Add sauce. Then give each guest at least 4 zucchini slices.
7. The Illustrated Man does another version of this recipe. Omit the tomatoes and use Portobello mushrooms and a dash of white wine instead. Yummy either way!
Rebecca's Totally Tasty Chicken Dinner
If you know you will have a busy day tomorrow, make this up tonight. It's chicken and veggies placed in a big Ziploc baggie to marinate overnight. This is soooooo good my mouth is watering just thinking about it, and I don't really even like chicken!
3 boneless, skinless chicken breasts
2 lemons, quartered
1 6" sprig of rosemary (or the equivalent)
3 T olive oil
salt & pepper, to taste
2 cloves garlic, chopped
3 russets, peeled and quartered
Place all of the above into a big baggie. Squeeze the lemons, then toss in. Zip it closed and smush it around so the meat and veggies (you can add carrots too!) are coated with the lemon/oil mixture. Place in frig overnight.
The next night pour out everything onto a baking pan. Bake at 425 degrees for 1 hour.
Tell me how much you LOVE this!
Castro Veranda Steak
