Zucchini Tomato Mozzarella Sliders

July 27, 2012 § 4 Comments

Zucchini. It doesn’t stop.

Turn around for a minute and the long green veggie is 3 inches longer on the vine. Not kidding. Hold off on picking it for a day and … well … it becomes a billy club. Growing up, we’d throw the very large zukes into the pig pen. Healthy, zucchini-loving pigs, that’s what we had.

Lately, thoughts during my 25-minute walk back home from yoga have turned to how to use that day’s zucchini. Pizza. Pasta. Salad. I’ve done them all and wanted something different. Last night, my craving for a burger—really, the craving for something meaty between two bready buns—decided dinner for me. Why should sliders be reserved for meat eaters? Zucchini can play that game, too.

Ingredientszucchini tomato mozzarella sliders
1 5-6 in. zucchini
2 tbs olive oil
1+tbs balsamic vinegar
1 spring oregano
kosher salt and freshly ground pepper
6 small French rolls, cut into top and bottom halves
2 cloves garlic, peeled
1-2 tbs olive oil
1 deliciously red heirloom tomato
mozzarella

1. Slice zucchini into rounds slightly thicker than 1/2 in. Discard (or eat!) the smaller rounds. Shoot for using 12 rounds.

2. Combine oil, vinegar, oregano, a big pinch of kosher salt and several turns of the pepper grinder in a medium bowl. Dip your finger in there and adjust seasoning if you’d like (more vinegar? more oil? It’s your food—make it taste the way you like!). Add zucchini slices and toss. Put aside.

3. Smash those garlic cloves with the back of your chef’s knife (on a cutting board, of course) and schmear it together until the garlic becomes kinda pasty. You can add a sprinkle of salt or not. Add this to a small bowl of 1-2 tbs olive oil. Brush this oil onto the bun halves.

4. Set a grill pan onto medium-high heat. When it’s hot, place buns, cut side down, onto the pan and flatten slightly. 10-15 seconds will do. Put grilled buns into a bowl and cover with a tea towel for now. Turn off grill pan.

5. Meanwhile … we’re still waiting for the zucchini to marinate a bit. Take this time to make a small side salad and whip up a quick vinaigrette.

6. Okay, done with the salad? Time to move on. Get that grill pan back up to medium high. Place your zucchini rounds onto the grill pan. Using a brush, dab some of the liquid remaining in the bowl onto each slice. Let them sit for 4-5 min, or until they get some nice-looking grill marks on the bottom.

7. While those are grilling, slice the tomato into 6 slices and add to whatever liquid remains in the bottom of that bowl.

8. Mozzarella. Time to slice it. Slice it about 1/4 in. thick or less, and into whatever size will sit nicely on top of a zucchini round.

9. Back to those zucchinis. They should be ready to flip onto the other side. Do that. Then place a bit of mozzarella on top of each. Let them grill for a minute.

10. Get your buns ready, working with one top and bottom at a time. This part is optional: Make some room in that grill pan and place the buns cut side down into the goodness the zucchini has been cooking in. Only takes a second, and remove quickly. If not doing that: Place one zucchini slice onto the bun bottom, and overlap a second on top of that. Add a slice of tomato. Top it off with other half of the bun. Repeat with the remaining zukes and buns.

Super. Good. I ate one and a half. Coulda had two. Or three.

Enjoy. I’m off to make zucchini bread now.

Do you have a favorite zucchini recipe? Share it in the comments section.

 

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Vegetarian Chili with a touch of chocolate

February 6, 2012 § 2 Comments

Chocolate. I knew I’d hook you with that ingredient. And yes, there really is chocolate in this version. Two types of chocolate, actually. But first …

Vegetarian … yeah, vegetarian. We’re pretty much completely meat-free now. Seafood being the exception. And chicken stock, although we have been doing a good job of keeping ourselves supplied with homemade vegetable and seafood stocks. The reason for ditching the fowl – the last remaining terrestrial flesh I ate – was simple. I just don’t trust where it comes from and what’s in it. Sure, I could purchase meat from Whole Foods or a retailer that sources only organic and local foods. News alert: That stuff is expensive.

Local fish and seafood is, too. I get that. But somehow I feel the seafood is a better value for the protein we get. And we use it all—from tip to tail (or claw). And we enjoy being members of our local Community-Supported Fisheries. I guess that’s a big part of it, too—it makes us feel good to support the local folks who definitely could use our dollars.

Okay, back on track. We’re talkin’ veggie chili here. I wish I could take credit for this but I can’t. This is one of Jennifer’s signature dishes (one of many). I have made it now and then, but she does it justice. And Jennifer, if you see anything wrong with the recipe, please correct me in the comments section.

vegetarian chili

Vegetarian chili with a touch of chocolate - we added green beans in place of the corn (we were out!).

vegetarian chili

Vegetarian chili, two minutes later.

Ingredients

  • 1 tbs oil (olive will do)
  • 1 large onion, chopped
  • 2 clove garlic, chopped
  • 2 peppers, whatever color you prefer but red is nice
  • 2 jalapeno peppers, minced (seeds removed if you don’t like it so spicy)
  • 1 bag of frozen soy crumbles
  • 1 28-oz. can of whole chopped tomatoes (or whole tomatoes that you squish with your hands)
  • 1 15-oz. can of red kidney beans
  • 1 15-oz. can of black beans
  • 1 cup (or small can) of whole kernel corn
  • 1 tbs chili powder
  • 1 tbs cocoa powder
  • 1 tbs lime juice
  • 1 tbs cumin
  • 2 tsp dried oregano
  • 1 small block (2 oz?) of Baker’s semi-sweet chocolate
  • 2 tbs chopped cilantro
  • salt and pepper to taste

1. In a large pot or Dutch oven, heat oil to medium and add chopped onion and garlic. Saute until translucent.

2. Add both types of peppers and cook until tender – about 5 minutes. Add the bag of frozen soy crumbles just so it thaws out a bit before adding other ingredients. It’ll take just a couple of minutes.

3. Add the tomatoes, beans, corn, chili powder, cocoa powder, lime juice, cumin and oregano—and a general sprinkle of salt— stir thoroughly, and let it come to a boil. Turn heat down a bit and let it simmer for about 30 minutes. During that time it will thicken a bit.

4. Add in the 2-oz. block of chocolate and stir it around, helping it to melt and incorporate into the chili. Add the cilantro, season to taste with salt and pepper.

Serve with a dollop of sour cream, Greek yogurt, guacamole, grated cheese or straight up. Give it a taste. Good, right? And you know that flavor that’s right on the edge of being familiar? It’s the chocolate. Serve it to guests and when they ask what that ingredient is, don’t tell them. It’ll be our secret.

Some notes:

1. Feel free to soak and use dried beans of any kind. I would use 1 cup of two different types of dried beans—we’ve used pinto, cranberry, garbanzo.

2. Want to speed up the cooking? Use a pressure cooker. It’ll shave off 10-15 minutes from the simmering time.

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