Stuffed Zucchini - There's an App for That

I have been in a bit of a food rut lately. It seems like I have been in an endless loop of stir-fry beef with broccoli, ground turkey taco salads, Thai-Basil seafood bouillabaisse and peach-glazed chicken. I had essentially exhausted my go-to cookbooks and my go-to standards and nothing (not one thing) was exciting in the kitchen. I was in an endless loop of: there's nothing here for dinner.

In recent years, I've collected over 250 recipes. Some recipes I try and love and keep. Some I try and hate and toss. My system is to collect favorites - ripped from magazines - and organize them in a three-ring binder. I love the idea of having a custom cookbook just for me! My favorite sources have been Martha Stewart's EVERYDAY FOOD and COOKING LIGHT. I'm also partial to REAL SIMPLE.  A few years ago, in order to cut costs, save time and paper, I've quit my subscriptions to all of them.

UNTIL NOW. In my food doldrums, I found the sparkly new EVERYDAY FOOD app for my iPad. I ordered a six-month subscription and within minutes had my hands on a month's worth of doable recipes!

 Plus, it is loaded with fun features.I can email recipes to myself, tap empty bowls to reveal secret ingredients or nutritional information, watch videos on how to create a dish and get links to external websites.

Of course, the one dish that I'm currently obsessed with is not actually in this month's edition. It was in a past version of EVERYDAY FOOD that I recently revived from the archives. I've been into winter vegetables and roots and playing with foods like kale, sweet potatoes, carrots and even radicchios. My favorite discovery is stuffed zucchini. There are a cart-load of different stuffings available but I love the simplicity of the squash itself, feta cheese and grape tomatoes.

Here's the recipe I love:

Ingredients

• 4 medium zucchini, (6 to 8 ounces each), halved lengthwise
• 1 tablespoon olive oil
• 1 medium onion, coarsely chopped
• Freshly ground pepper
• 7 1/2 ounces feta cheese, crumbled (1 1/2 cups)
• 1 pint grape or cherry tomatoes, halved

Directions

1. Preheat oven to 475 degrees. Using a tablespoon, scoop out zucchini centers to form "canoes," leaving a 1/4-inch border. Roughly chop centers; set aside.
2. Arrange zucchini, cut sides down, on a rimmed baking sheet; bake 15 minutes. Remove from oven.
3. Meanwhile, heat oil in a large skillet over medium. Add onion and 1/2 teaspoon pepper; cook, stirring, until soft, 3 to 5 minutes. Add chopped zucchini, and cook, stirring, until most of the liquid has evaporated, about 8 minutes. Remove from heat; let cool slightly. Fold in feta and tomatoes.
4. Turn hollowed-out zucchini cut sides up, fill with vegetable-feta mixture, and bake until top is lightly browned, about 20 minutes. Lift zucchini from baking sheet with a wide spatula, and serve. 

 

Rigatoni with Eggplant Puree

 Growing up I was always a little grossed out when my mom ordered eggplant parmesan every time we went out for Italian.  Since I'm no longer a teen that avoids anything new, I have learned to like eggplant parm - but ONLY if the eggplant is dry and/or fried.  It's so gross if it has that nasty mushy consistency (ok...I still kind of sound like a teenager).  

I have been getting fresh veggies and fruits delivered weekly through The Produce Box and I have had to find something new to do with the lovely purple eggplants we receive in the middle of summer.  My favorite recipe is to slice the eggplant and sweat it and then dredge it in egg and coat it in parmesan cheese.  Sometimes I've added a little breadcrumb, but it is mostly just lovely crispy cheese covered slices of eggplant.  

Last week The Produce Box threw me a curve and sent me tiny multi-colored japanese eggplants.  I couldn't make my normal cheese bites so I had to find something new.

Thankfully I found a new recipe that is almost as easy - thanks to Giada deLaurentis.  My husband said it tasted too much like mushrooms which is odd since there aren't any in there and I hate mushrooms. [Now we both sound like teenagers.] So maybe it was just too earthy for him. I would definitely recommend putting the red wine vinegar in at the end.  I think it brightens it up a little bit.  I might actually add the lemon juice instead next time.

Rigatoni with Eggplant Puree
Adapted from Giada DeLaurentis
Notes (and Pix) by Deb from Smitten Kitchen

I’ve made a few adjustments/suggestions to the original recipe. The eggplant is a total sponge and it seemed no matter how much pasta water I added, it was still lacking in sauciness. I think a higher proportion of tomatoes to the eggplant (which I have adjusted below) would have loosened up the sauce a bit, and perked up the flavor as well, as would a glug of vinegar or lemon juice at the end. Mixing it with ricotta was something many of the commenters on the Food Network site enjoyed, and I can’t imagine that would steer it in a bad direction.

1 small eggplant, cut into 1-inch cubes
1 pint cherry tomatoes
3 cloves garlic, whole
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon red pepper flakes
1/4 cup toasted pine nuts
1 pound rigatoni pasta
1/4 cup torn fresh mint leaves
3 tablespoons extra-virgin olive oil
1/2 cup grated Parmesan

Glug of balsamic or red wine vinegar or freshly-squeezed lemon juice (optional)

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

In a large bowl combine the eggplant, cherry tomatoes, garlic, olive oil, salt, pepper, and red pepper flakes. Spread the vegetables out in an even layer on the baking sheet. Roast in the oven until the vegetables are tender and the eggplant is golden, about 35 minutes.

While the vegetables are roasting, place the pine nuts in a small baking dish. Place in the oven on the rack below the vegetables. Roast until golden, about 8 4 minutes (only do it for 8 if you want them nice and burnt, like mine). Remove from the oven and reserve.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve (at least) 2 cups of the cooking liquid.

Transfer the roasted vegetables to a food processor. Add the torn mint leaves and extra-virgin olive oil. Puree the vegetables.

Transfer the pureed vegetables to the bowl with the pasta and add the Parmesan. Stir to combine, adding the pasta cooking liquid 1/2 cup at a time until the pasta is saucy, as well as a glug of vinegar (optional). Sprinkle the pine nuts over the top and serve.