Spicy Zucchini Pasta Arrabbiata with a Ton of Goat Cheese

I’m here to hyperbolize today. For one, zucchini is not pasta. For two, this is not a homemade arrabbiata sauce. For three, this isn’t a literal ton of goat cheese- more like 1.5 ounces. Whatever. It’s not hyperbole to say that the American summer drowns the population in zucchini. And when zucchini are 89 cents at the grocery store, or you have a sweet, farm-fresh zucchini hook-up, you start getting creative with recipes. Zucchini pasta is actually definitely not new for the Internet. I’ve seen a few recipes here and there, and I always imagined a mushy-textured bland delivery vessel for watery sauce. I just wasn’t that interested, I guess. But I have a bunch of zucchini, and I saw this recipe for a shaved summer squash salad. “That looks good,” I thought. And then I thought about blanching the zucchini, because do I even like it raw? And then things snowballed. I was adding Sriracha to my bowl and cooling off with a ton of goat cheese and freaking out about how I was going to blog about this dinner thisveryminute. And, check it out, I totally am. That’s right, I finished this meal 30 minutes ago, and I’m so pleased with it I have to write about it right now.

This dinner takes approximately 5 minutes to make, sets you back pretty much negative calories (cheese doesn’t count on top of vegetables), boasts nutrition stats like a Flintstone vitamin, and, yes, is incredibly delicious. It probably should be served with something substantial- some protein or something- just because alone it really is a bowl of vegetables. I’m not sure of the staying power, is what I’m saying. Anyways, when it’s too hot to cook in your apartment, and you’re overloaded with zucchini, and you just want a nice dinner that’s healthy and is something new, try this. Or, even, disregard all of that. Just try it.

Processed with VSCOcam with f2 preset

Spicy Zucchini Pasta Arrabbiata with a Ton of Goat Cheese

Serves 1 

1 zucchini, sliced thinly with a vegetable peeler

1/2 cup of green beans, rinsed and trimmed

1/4 cup Trader Joe’s Red Pepper Spread with Eggplant and Garlic

2 tsp. Sriracha

1/2 tsp. smoked paprika

1/4 tsp. salt

1/8 tsp. freshly cracked black pepper

1/8 tsp. cayenne pepper

Dash red chili flake

1 – 1.5 ounces goat cheese, crumbled

Processed with VSCOcam with f2 preset

Processed with VSCOcam with f2 preset

Heat a pot of salted water to boiling.

In a bowl (I used my serving bowl), mix the red pepper and eggplant spread (Trader Joe’s has an awesome one) with the Sriracha and spices. Set aside.

Slice your zucchini into threads with a vegetable peeler (it doesn’t take that long- I promise. Alternatively, you could use a spiralizer if you have one. That’s cool). Rinse, trim, and chop your green beans into acceptable-sized pieces. Add the green beans to the boiling water. 2 minutes later, add the zucchini. Blanch for 3 minutes. Drain the green beans and zucchini through a strainer.

Add the zucchini pasta and green beans to the sauce. Stir to coat. Crumble a ton of goat cheese all over the top. Enjoy!

Advertisements

Coconut Banana Bread

I bought an oven thermometer to help me gauge the ineffectiveness of my current oven, but have not yet tried another quick bread (after the zucchini bread fail). I’m determined to make that recipe of zucchini bread again, because it was really delicious. I just had to toast it so as to “cook” thoroughly the bottom layer. So this recipe is definitely not from my new kitchen. I made it the week of moving, for the same reason that everyone makes quick breads: to use up ingredients and to snack on all week. I improvised a bit again, as obviously I was low on pantry stock, but this banana bread turned out amazing. Slightly sweetened, soft, the perfect balance between dense and fluffy. I ate the whole loaf in a few days. I wish I had another right now as I’m still alternating by cooking nice, healthy meals and eating cereal for more than one meal a day. Still in the throws of setting up my apartment and refinishing furniture, I could really go for this snack.

Processed with VSCOcam with f2 preset

Processed with VSCOcam with f2 preset

Coconut Banana Bread

Makes 1 9 in. loaf

2 1/2 cups flour

1 tsp. baking soda

1 tsp. salt

1 tsp. cinnamon

1/2 cup shredded coconut, unsweetened

4 tbsp. melted butter

4 tbsp. melted coconut oil

1/2 cup sugar

1/2 cup brown sugar

3 mashed bananas

1/2 cup Greek yogurt

2 eggs

1 tsp. vanilla

Preheat the oven to 350 degrees Fahrenheit. Grease a loaf pan with butter or coconut oil and line with parchment paper.

In a large mixing bowl, stir together the dry ingredients (flour, salt, baking soda, cinnamon, coconut).

In  a large measuring cup, or other microwave safe bowl, melt the butter and coconut oil. Add the sugar and brown sugar and mix thoroughly. Add the mashed bananas, Greek yogurt, eggs, and vanilla, and whisk together.

Pour the wet ingredients over the dry ingredients and stir lightly and fold, using a rubber spatula. Don’t over-mix the batter; stir until all the flour is moistened (there may be a few dry patches). Add the batter to the greased loaf pan. Eat said batter out of the bowl and off the rubber spatula. Place in the oven and bake at 350 for 60-70 minutes, checking for doneness with a toothpick.

As I mentioned, this banana bread isn’t overly sweet, and is nice and subtlely coconutty. It was most delicious with a spread of peanut butter. Sigh. I need to buy flour…

Summer Squash and Potato Gratin

I’m mostly settled into my new apartment after an incredibly effortful weekend of plans and rearrangements and finishing touches. I’m actually sore, which is really embarrassing, and speaks to my otherwise level of inactivity for the past few weeks. My grandparents were here this weekend to help me finalize some things, namely things involving a drill and furniture building. And excitingly, my grandma, in her perfectly grandmotherly ways, brought me an entire picnic basket of fresh vegetables from her and her brothers’ gardens. Squash, zucchini, potatoes, green beans, beautiful tomatoes all rested comfortably together, simply begging for some preparation and timely enjoyment.

On Saturday night, around 7pm, in a hunger-driven panic between Ikea trips and unloading of said Ikea trips and putting together of said Ikea products, I scarfed down half a slice of leftover pizza and a few cookies my grandma had also brought me. I ate said dinner in approximately 3 minutes, while refilling my silverware drawer, and, following this ingestion, realized I thankfully was no longer hungry, so I went upon my way. As things go, my house became a swarm of cardboard and cellophane before becoming marginally more cohesive. Around 11pm I fainted onto my (thankfully) put together daybed, recognized that I was famished, ate some Pringles leftover from last weekend’s bachlorette party, and went to bed.  Needless to say, my first “meals” in this apartment have not been very notable. Or admirable. Or even really food.

Today, I eased into the morning with a nice walk, some reading, coffee, and breakfast. A leisure I haven’t taken in way, way too long. Afternoon involved some more apartment work for a few hours, followed by some cleaning, but today I was going to be put together. Or, at least not eat Pringles for dinner. The vegetables stared at me, quietly reminding me that produce is really only “fresh” for so long. I whipped up a zucchini bread during afternoon projects, which turned out deliciously. However, I for the second time witnessed my oven cooking at clearly far too low a temperature, for while the bread was cooked through to the tip of the toothpick I stabbed it with, a quarter inch of batter-becoming-bread thwarted my product. In plans for dinner, I questioned that I was using the oven again at all. Completely archaic, without a clock, timer, or evidence that digital technology had actually been established at the time of its construction, I could indeed verify it lit and made the oven warm, but I could not know at all at which temperature it was cooking. Given this was my third attempt, I ramped up the temperature even further above recommendation, and, amazingly, dinner turned out beautifully. (Also idiotic, I spent at least 2 hours of today with the oven on, in summer, in an apartment without air conditioning. I’ve been lightly sweating (or profusely so) for 48 hours).

Processed with VSCOcam with f2 preset

Breakfast of my dreams: toast with garden tomatoes and over easy eggs, side of French press coffee

So, what did I make? Well, to use in a timely fashion the bountiful summer produce my grandma had provided, I found a recipe for a gratin comprised of summer squash and potatoes. I figured adding a few extra squash would only improve upon the product, and I followed the recipe nearly exactly, exchanging some of the methods here and there to suit my new kitchen. I had no intention of blogging about the final result, because I was moderately convinced I’d retrieve from the oven a soggy, undercooked mess of vegetables. But, as you can clearly tell, it was a huge success! These pictures don’t do justice to the absolute delicious nature of this dish. I already plan to serve this at Thanksgiving, bring it to book club, and somehow offer it to everyone I know. Really. And, better, everything in here is peak-season-perfect. Please, please make this (mom, it’s right up your alley). And for any goat cheese haters (you’re absurd), you could substitute another cheese if you wish.

Processed with VSCOcam with f2 preset

Processed with VSCOcam with f2 preset

 

Summer Squash and Potato Gratin

Adapted from this recipe

Serves 6… I guess (serves me tops 4 times)

2 medium zucchini

2 medium yellow crookneck squash

1 medium yellow squash

3 medium red potatoes

4 tbsp. olive oil

2 tsp. salt

2 tsp. freshly-cracked pepper

1 tsp. dried thyme

4 oz. goat cheese

1/3 cup milk, anything but skim

1/3 cup grated Parmesan cheese

Preheat your oven to 400 degrees Fahrenheit (or 425 if you have an ancient oven).

Wash and dry your vegetables thorougly. Start by slicing the potatoes very thinly, about 1/4 – 1/8 inch thickness, taking time to make sure the slices are even. Add the sliced potatoes to a pot of salted water (I add about a 1/2 teaspoon). Bring the water to a boil and boil the potatoes for about 2 minutes, so that they are still firm. Drain the potatoes and add to a large bowl.

Continue slicing the remaining squash (you can use any combination of varieties; this is just what I had on hand) into thin, 1/4 – 1/8 inch thin slices. If you have a mandolin, that’d be great (I don’t). Add the sliced vegetables to the same large bowl. Pour 4 tbsp. olive oil over the vegetables as well as the salt, pepper, and thyme. Gently toss the vegetables to coat (some may break apart a bit, which is fine).

Lightly grease a large, 9 x 13 baking dish with olive oil, and add 1/3 of the vegetable mixture to the dish. Crumble half the goat cheese over the bottom layer of vegetables. Add another 1/3 of the mixture, and, again, top with the remaining goat cheese. Add the final layer of vegetables. Pour the milk evenly over the entire mixture. Sprinkle the top of the vegetables with Parmesan. Cover the dish with aluminum foil and place in the oven.

Bake the dish at 400 degrees Fahrenheit covered for 30-35 minutes. Afterwards, remove the foil and increase the temperature to 425 degrees Fahrenheit. Bake for an additional 10-15 minutes, until the Parmesan cheese top is bubbling and brown. Remove from the oven to cool slightly.

To serve, slice out a portion of the gratin (it slices fairly easily, although will slide around some). Sprinkle torn or chiffonade basil over the top. Wait 2 minutes so you don’t burn your mouth, then dig in.

Longest post ever. Worth it.