Tasty Tuesday: Zucchini Linguine

How to turn this:

 Into this:

This is actually my version of a recipe my mom used to make (back in the day before Celiac Disease).  It's super simple and a really nice, light summer dinner.  You could easy add some grilled chicken to this, but I love it just the way it is.  My favorite thing is that we are growing all the produce for this recipe in our garden, so if all goes well, I'll be able to make this with my own zucchini, tomatoes and basil! (Actually I made it with my basil this time, but the rest of our garden isn't ready) I did get the zucchini from a local co-op, along with some super yummy peaches.  Trying to to decide if I'll make something with those…or just devour them.

Anywho, back to the recipe.  

Zucchini Linguine (serves 4-6)

Ingredients

1-2 tablespoons olive oil

2-3 zucchini (or any similar squash), sliced

1 pint cherry or grape tomatoes (you could also use a can of diced tomatoes)

1 pkg linguine (or just your favorite pasta, but, come on, linguine rhymes)

1/4 cup parmesan cheese (extra if desired)

1-2 tablespoons fresh basil, chopped (optional)

1 tsp red pepper flake (optional)

salt and pepper to taste

Directions:

1. Fill a large pot with water for the pasta and put it on high heat.
2. When it reaches a rolling boil, drop in the pasta (be sure to move the pasta around several times so it doesn't stick).  I do cook the entire package because the leftovers are great for lunch.*
3. Add the olive oil to a large pan over medium high heat (I use a large nonstick skillet.  Whatever you use needs to be large enough to toss the pasta in at the end).
4. Add your zucchini slices (and your red pepper flake, if you're using it).  Usually when I make this recipe I use one zucchini and one yellow squash, but I had three different kinds here, so I used half of each.  The amount isn't crucial.  If you love zucchini, add more!
5. Sauté the zucchini for 5-7 minutes.  You're not looking to brown them or cook them down a lot, just soften them.  
6. Toss in your tomatoes, and add a ladle full of pasta water.  Then place a lid on your veggies and turn the heat down to medium low.
7. Your pasta is probably ready, so go ahead and drain that, but do not rinse it.
8. Dump the pasta into the sauté pan, add the parmesan cheese and basil and toss.  If it seems dry, add a tablespoon or two of olive oil.  I use tongs to toss it together, it's just easier with long pasta.
9. Serve it up and top with extra cheese!

Enjoy!

*Reheats easily in the microwave, but I recommend adding a bit of water to your microwave safe container as this pasta recipe tends to get a little dry.

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Snacky Snack: Popsicles

My mom and oldest nephew were visiting a few weeks ago.  We decided to do Nashville specific things, which was fun because Ellie and I don't venture into the city that often.  First we visited The Parthenon.  

By the giant doors

                James showing how thick the doors are.          Rub the lion nose for luck!

 

 The Goddess Athena

I had been there before with Nick when I was (very) pregnant.  It's one of those touristy spots in Nashville that you really should take the time to visit.  It's an inexpensive self-guided walking tour, and it's set in the middle of beautiful Centennial Park.  You could visit the Parthenon and then have a picnic and feed the ducks!

After taking in the views of a gigantic golden Goddess Athena, we needed a snack.  I knew the perfect spot: Las Paletas!  Gourmet popsicles?  Absolutely!  

Ellie had peach, James had strawberry kiwi and mom had butter pecan.  

I think it might have even been Ellie's first popsicle.  

Well, she was hooked, and nearly finished the whole thing!

I realized, I could totally make these at home!  Well, maybe not quite Las Paletas quality, but still yummy popsicles that are healthier than store bought.  My mom always made popsicles when we were growing up.  She would fill little dixie cups and put popsicle sticks in them.  When you were ready to eat one, you just peeled the paper off!  I didn't have any dixie cups, but I had several ice cube trays.  I thought that might be the perfect size for a little popsicle snack.  I also didn't have popsicle sticks, but I had straws!  I just cut my straws in half and they were perfect!  

To Make the Popsicles

You'll need:

One can peaches*

6 oz container of greek yogurt

Directions:

1. Drain and rinse the peaches.
2. Place peaches and yogurt in a blender or food processor.
3. Blend until completely pureed.
4. Pour into ice cube trays or popsicle molds, if you have them.
5. Place popsicle sticks in the middle (or cut straws in half to use as sticks!).

*You don't have to use canned peaches, or even peaches.  You can use frozen, fresh and any mix you want!  This was so simple and I love how versatile it is.  I also have canned mandarin oranges.  I think I might try those with some yogurt next, kind of like a dreamsicle!  And I was thinking, since it's sometimes difficult to get Ellie to eat veggies, I could mix up a green smoothie and turn it into popsicles too!  Of course there is always the true dessert version: frozen chocolate pudding.

Mommy Monday: Playdough

Ellie LOVES playdough.  LOVES.  When I was little my mom used to make playdough for us.  Ellie was still pretty little when I considered giving her playdough to squish.  I figured, if she ate it*, at least it was homemade, right?

I use this recipe: Homemade Playdough Recipe.  It is so perfect.  It's super soft and cooks so fast.  I made our third batch just the other day.  We have done different colors with each batch (I just happen to have a gigantic store of food coloring from past cake projects).

*For the record, she definitely ate some.  She has tried it a couple more times.  Apparently it still tastes gross.

Reader Request: Chocolate Ganache

I recently had a friend request that I post about Chocolate Ganache.  I had a list of future blog post ideas and ganache actually wasn't among them so I figured, why not?

Ganache is actually really simple to make and I use it for a lot of things: truffles, frosting, glaze, sauce for ice cream, or for dipping.  The basic recipe is always two ingredients: heavy cream and chocolate, but what you intend to do with the finished product is what determines the ratio of those two ingredients.  For example, if you want to make frosting or a sauce, you would use equal parts chocolate to cream (this ratio also stays closest to a liquid when chilled).  To make truffles you would increase it to two parts chocolate to cream (for a thicker, "fudgier" consistency).  For chocolate covered strawberries, or for coating those truffles you just made, you would need three parts chocolate to cream because this ratio will harden the most (people often add a tablespoon of corn syrup or a dash of vegetable oil to keep the final product shiny).

The Chocolate

You will want to use a bittersweet chocolate.  I usually go with Ghiradelli 60% cacao.  You will not get the same result with milk or white chocolate as they have a higher cocoa butter content.  I tend to use chocolate chips, but if you get it in bar form just be sure to chop it into small pieces.  You can do this with a very sharp knife, or by banging the crap out of it with a rolling pin (also a good stress reliever).


The Cream


Yes, I said heavy cream.  This is not low fat or fat free and any substitutions will result in a completely different (and probably disappointing) final product.  This is indulgent chocolatey goodness.  Just go with it.


The easiest way to make ganache:


People assume anything with melted chocolate is fussy and difficult, but ganache is quite simple.  If you can heat liquid in a pan, you can make ganache.


-Place desired amount of heavy cream in a sauce pan on medium/low heat.  You might want to stir it occasionally.  Do not walk away from it as you do not want it to boil at any point.

-Heat until tiny bubbles just barely begin to form around the edges of the pan.

-In the meantime, place desired amount of chocolate in a bowl (metal or glass is preferable).  Chocolate should be room temperature.

-Pour hot cream over chocolate and walk away for a few minutes.
-Then very slowly stir the two to combine.  You can use a whisk, but I always use a wooden spoon because it means the chocolate will get on the wooden spoon and I can lick it off.  Its much harder to lick a whisk.

Things to Make With Your Ganache:

-Dress up the flavor: add orange zest, or a tablespoon or two of a flavored liquor, bourbon, or espresso.
-To make truffles: use the 2:1 ratio, pour into a shallow dish and cool in frig, use a small ice cream scoop and roll into 1 inch balls.  Roll in powdered sugar, cocoa powder, nuts, anything!
-Frosting: use the 1:1 ratio, let cool on counter, transfer to mixing bowl and whisk to desired frosting texture.
-Chocolate covered strawberries: use the 3:1 ratio, while still warm dip strawberries* and place them on a sheet of wax paper.
-If you need the strawberries to cool quickly you can place them in the frig, but just know they might sweat.

I hope you find all this chocolate talk informative and helpful.  If you're not salivating by now I have not done my job.  Do you have any dessert ideas that you have questions about?  Feel free to post them below and they will be featured in future Reader Request posts!  That's all for now, I need some dessert.


*For extra flavor, immediately after dipping strawberries in chocolate, roll them in other coatings such as coconut or crushed nuts.  You can also try this with bananas.

The Icing on the Cake

Over the years I've noticed that when it comes to cake there are two kinds of people: Cake People and Frosting People (Yes, I realize there is a third type that doesn't like cake at all, or even dessert for that matter, but frankly I just don't get you.) Personally, I am a cake person. I will eat the icing, but often leave most of it on the plate. Especially when said icing is too sweet. Super sugary icing can ruin a cake. This is often the problem with store-bought cakes and can frosting. I'm all for using box cake mix, but when you go to frost it leave the can on the shelf and make your own! It's so simple. Here are a couple of icing recipes with a few helpful tips:

Basic White Icing
*This recipe will frost an entire 2 layer 8 inch round cake. 

1 lb butter (or 4 sticks)
1 lb shortening (same as one small can of Crisco)
2 lb bag of powdered sugar

1. Put room temperature butter in mixer and whip on high until pale in color. (If you don't have a stand mixer you can do this with a hand mixer, it will just take a little longer.)
2. Scrape down sides.
3. Add shortening and whip to combine.
4. Scrape down sides.
5. Turn mixer to its lowest setting and very slowly add powdered sugar.
6. Mix on low until smooth and slightly shiny. This could take up to 15 minutes, your patience will be rewarded.

Tips:
 -If you can find it, use European style butter. It contains less water than American butter, so your icing will have a stiffer consistency which is better for decorating.
-Use gel or powder food coloring as it will not change the consistency of your icing. It is also more potent so you can use less.
-Extra icing should be stored in air-tight containers in the refrigerator. When you need to use it again, simply place it back in the mixer and whip for a few seconds.

Cream Cheese Icing

8 oz cream cheese
2 sticks or 1 cup of butter
2 cups powdered sugar

1. Add room temperature butter and cream cheese to mixer and whip on high.
2. Scrape down sides.
3. Slowly add powdered sugar.
4. Mix until well blended.

Tips:
 -It is unnecessary to use European butter for this recipe.
-Cream Cheese Icing will not absorb food coloring the same as the Basic White Icing. Keep this in mind when using it to decorate.

Variations:
-Use strawberry cream cheese for a great flavor addition to an ordinary box cake.
-Fold in homemade whipped cream or Cool Whip for a lighter texture.