What's cookin'?

I love to cook. I have always loved being in the kitchen, first as a child where it was the center of the family; later, I enjoyed creating my own recipes and recreating meals I had enjoyed in restaurants. Growing up in the '60s and '70s in an Italian family, macaroni was dinner at least twice a week. We also learned to love Jiffy-Pop, Cheez-Whiz and other assorted "healthy" fare. Vegetables were never center stage, and salad was often just iceberg, cukes and tomatoes. Weight was never a problem for me either, but as the years go by,I find that the old metabolism isn't what it used to be. In my twenties, I could skip a few Twinkies and lose 5 pounds to get into that cute outfit for a weekend date. Now, in my very, very, VERY late 20's, losing 5 pounds takes nothing short of a miracle! I used my love of cooking and interest in healthy eating to cultivate a repertoire of healthy and delicious new recipes, as well as healthier dishes inspired by old favorites. My project last summer was to research and develop ways to increase my collection of vegetable recipes. Not vegetarian, but vegetable-centered, I have tried to use spices, herbs, and various cultural styles to keep dinner interesting, exciting and worth going back for seconds. I am not a nutritionist, but I have done a good amount of reading, and think I have a handle on what's good for me and what should be avoided. Welcome to my first blog. Feel free to try any recipes that interest you, and share your own! Together we can answer the question....What's healthy for dinner?!!

Saturday, July 23, 2011

Zucchini "Hash"

This one is ridiculously simple.  My zucchini is starting to grow fast and furious, so since I am using it as a side dish almost every day, I am trying to find a variety of ways to use it.  I made this "hash", for lack of a better description, on a very hot day when I didn't want to spend too much time in the kitchen!

I diced up one medium-sized zucchini, and a nice red pepper, also from my garden.  (Although I tried to make them all the same size, I am not so good at precision with anything!)  I also sliced about two scallions, tossed it all in a skillet with some olive oil, salt and pepper,  and sauteed for a few minutes, until just tender. I also happened to have a few little spicy Thai red peppers which I also grew, and I chopped those and added them as well, but of course the heat isn't for everybody.

At the very end of cooking I added some chopped fresh herbs.  This time I chose some oregano, parsley and chives (which, of course, are growing nicely in my garden!) Like I always say, different herbs give a dish a different personality.  Next time I may opt for basil, thyme or rosemary. (Also growing out in the yard....just saying!)

My point in sharing such a simple recipe is that when it is hot, or you are tired or pressed for time, it is not so difficult to incorporate a healthy vegetable dish into your meal, and it can be done in less than the time it takes to grill the chicken or meat.  The star of this side dish was the zucchini, since I have an abundance of it, but any other vegetable/herb combination would have been just as good as the ones I chose.  Tomatoes, green peppers, onions, a handful of greens....any or all would have paired just as well with the squash.  Just be sure to season well, and take advantage of the fresh herbs available seasonally!

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