Zucchini Stir-fry

Zucchini has always fascinated me. Left raw, it leaves me cold and cooked too much, it's mush. For a long time I've made a stir-fry zucchini dish that would go from perfect to the afore mentioned mush in an instant. It has onions, tomatoes, and zucchini cut into slices and I've experimented with many different incarnations.

After eating a similar dish at the Getty Center for lunch last week I came up with what I think is a winner. The squash held up quite nicely and was still nice and firm the next day for lunch.

Recipe

Two small zucchini squash sliced in 3/4 inch slices
1/2 sweet onion sliced in wedges
1 cup sliced Crimini mushrooms*
1/4 cup pesto without cheese
1 Roma tomato, quartered seeds removed

I made a quick pesto with about a cup of fresh basil, chopped garlic, salt, pepper and enough olive oil to make a paste.
I cut the squash in circles at least 3/4 of an inch wide. This way I could get some "color" on the zucchini without cooking it to death.
I cooked the onions and mushrooms separately, removed them from the pan to saute the squash with the pesto. Then, when it was just barely cooked, I tossed back the onions and mushrooms and quartered Roma tomatoes. This only gets a very quick stir to heat the tomatoes and blend the flavors. Off the heat I tossed in some Parmesan cheese and served.

Brussel Sprouts

Now don't turn up your nose like I used to. I also understand that brussel sprouts are one of the healthiest foods. just try this very, very easy method.





About 1 to 1 1/2 lb brussel sprouts
3 cloves of chopped garlic
sea salt
fresh ground pepper
extra virgin olive oil

Method

clean the brussel sprouts by cutting off the ends and any icky looking leaves, then cut the brussel sprout in half. Put all the sprouts in a bowl to coat with the extra virgin olive oil, salt and pepper. Place said sprouts on a baking sheet lined with foil. Sprinkle the sliced garlic to inter mix with the sprouts. Now if y'all are not garlic lovers leave it out. Place the baking sheet with the sprouts in a hot oven 400* is good, for about 25-30 minutes. Keep an eye on them cause they can burn quickly depending on your oven temp, so when you peek on them shake the pan a bit. You want them browned to give you the nutty flavor but not burnt to ruin the taste.

Serve immediately. You may also add crispy bacon or pancetta when sprouts are completed. I didn't take a photo of the completed sprouts cause dinner was ready and these are not good cold.


As a side note...
If you want to add a bit of zing to your mashed potatoes next time, add about a 1/4 cup of shaved manchego cheese adds an amazing flavor.

Hope your Thanksgiving, if celebrated, was wonderful. Now on to the Christmas holidays. Do remember to come back often, cause this family has some amazing goodies to share.