Tag Archives: winter

Zucchini-Grilled

30 Mar

I really like vegetables. Even more than fruit.  Eating seasonally and taking advantage of farm fresh vegetables all year long not only provides great flavor and variety, but eating seasonally is budget friendly. My kids and I are adventurous when it comes to food, so I am challenged to find new ways to cook veggies.

Since it is winter, root vegetables have been the staple lately.  Luckily, my family enjoys carrots, potatoes, squash,beets…all the delicious colorful winter vegetables.  Did I say all?  Um, I meant most.  My kids aren’t crazy about one winter vegetable…brussel sprouts.

My kids tend to delight in normal kid stuff like, well, farts.  Brussel sprouts, closely related to cabbage, are notoriously gas producing.  Shouldn’t that be my number one selling point in adding brussel sprouts to our dinner repertoire?  I mean, what could be more fun than that for my kids….seriously.  With their competitive nature, I see this as a win win food offering, if you catch my drift (waft, hang time…).

And that’s how I tried to sell it to my kids. They know enough to know what a cruciferous vegetable is, and what that produces.  Slow roasted fresh brussel sprouts gently browning in the oven smell, well, cabbage like.  Rats.  That wasn’t going to sell my kids on these delicious sprouts.  Of course my mouth is watering, but the kids are scrunching their nose up.  So in the interest of family peace, I now reserve brussel spouts for when I dine at a restaurant.   So I took the sprouts out of the family dinner rotation, but continue on a quest for a fresh seasonal change.

Still wanting variety, I reverted back to another inexpensive vegetable…zucchini.  I like to roast these with olive oil and balsamic vinegar, with perhaps a few shreds of fresh parmesan.  But on this particular night, I was pinched for time and looking for a quick veggie option.  I still used zucchini, but took it in a super quick and easy direction.

Splitting the zucchini down the middle, I then pulled my cast iron grill pan out and heated it up.  I drizzled with zucchini with olive oil, and onto the grill pan it went.  I seared it much like a piece of meat, not quite knowing how it would end up.   After searing one side, I turned it over and seared the second side.  I then put a bit of fresh parmesan cheese on top.  The result was fantastic.

Grilled zucchini in my (very inexpensive) cast iron grill pan.  It was sizzling and searing.  Yum!

Grilled zucchini in my (very inexpensive) cast iron grill pan. It was sizzling and searing. Yum!

I flipped the fleshy side of the zucchini up and put a little freshly served parmesan on top.  Ooh!  So good!

I flipped the fleshy side of the zucchini up and put a little freshly served parmesan on top. Ooh! So good!

 

 

 

 

 

 

 

 

 

 

This is a keeper.  It was super quick, hardly any ingredients, and oh so tasty!  It was beautiful on the plate as well.  So look for variety not only in your food, but in ways to prepare them.

Oh, and  you may want to take a page out of my book and order your brussel sprouts out at your favorite place Saturday night!

 

 

1-2-3-GO!

6 Mar

Alright.  It’s March.  Let’s get rolling on thinking about the upcoming summer.  No, I don’t mean go try swim suits on.  Ugh!  Who wants to try on tiny cloths with pale dry winter skin that hasn’t seen the sun in months!  And shave my legs?  Forget it!  That is not what I am talking about!  It’s time to start planning a garden!  I started mine.  Yahoo!

I get spring fever really early in the season.  I just love warm sunny weather.  So I start to get jazzed about the upcoming summer long before the lawn needs cutting.  Long before warm breezes allow me to enjoy the screen porch.  I simply can’t help myself.  Therefore, I need to placate myself (and NOT by swim suit shopping!).  I find winter joy in planning my spring and summer garden.

The reality is, though, that I am a really busy working mom.  My fantasy of languishing in my fragrant blooming garden, dressed in crisp cotton khaki’s and a sun hat (channeling the lovely Katherine Hepburn!), fielding compliments from jealous neighbors is, well, just that.  A fantasy.  But that doesn’t stop me.  I have learned to reign myself in a bit.  I have a small garden.  But even that is very rewarding.

First, I can start planning my spring summer garden in the late winter months, which is fun.  Second, I go small and easy.  I have mostly herbs in my garden.  My time is tight, and I don’t have the greenest thumb in the world.  In fact, I am a bit clumsy in the garden, so I won’t quit, but I do work within my, shall we say, limitations.  Time, space, and ability are constraints I need to be mindful of when planning my garden.  As much as I would love to devote hours to a fabulous garden, I can’t.  And I learned that lesson the hard way, but I did learn it!

I have already put my seeds in their little peat moss pots.  I have a great sunny window seat, so I move the cushions and plunk my little seedling wannabe’s there to sprout.  My pots are in neat little rows all labels with popsicle sticks and labels.  Simple.  It is very inexpensive to set up because I stay away from the gimmicky “potting and watering systems” for new seedlings.  I go the old fashioned route.  Little cups, good seeds, rich potting soil.  I shove my finger in the filled pot and sprinkle seeds in.  I water them, keep them in a spot where they get good sun, and watch my garden begin.  Happily.

So far I have started herbs including rosemary, 2 kinds of basil, parsley, cilantro, and mint.  I also started arugula, mesculin, and other lettuces.  Again, lettuces and greens are super easy to grow.  I am practically guaranteed success.   I added green onions and red peppers.  That’s it.  Simple dimple.

My little garden scratches my spring fever itch for many months.  It’s so gratifying to watch my little sprouts peek up out of the soil and take root.  When the weather warms up, I will head out to prepare a spot in my yard.  I will spend a morning transplanting and fussing a bit over the garden.  Then I will step back and let it go!  Stepping out of the kitchen into a garden is pure magic.  Picking fresh greens and herbs is gratifying.  And the smells are amazing.  You can’t help but throw your head back, breath the fresh herbs in, and begin creating a flavorful dish in your mind.

So I can’t have the huge blooming garden I think that, as a foodie, I should have, but my little one sure makes me happy.  So go get your supplies, plant your seeds, and enjoy some summer simplicity.  It’s fun.  I promise!