Just Grill It: Summer Squash and Zucchini

Heather says:

I love zucchini.  It’s one of those plants I don’t have to grow to reap the benefits.  As the season turns toward summer local gardeners may have more than they know what to do with.  In fact August 8th is “Sneak Zucchini Onto Your Neighbor’s Porch Night.”  Friends and neighbors, I am here to tell you I’ll gladly take extra zucchini off your hands and you don’t have to wait until August.

This technique is simple and can be done so quickly I recommend waiting until your main course is done before placing the vegetables on the grill.

If you would like to marinate the vegetables do so for only 20 - 25 minutes.  Otherwise they will soak up too much flavor and acidity and lose a lot of their natural flavors.  Marinades should complement a food, not disguise it completely.

Grilled Zucchini and Summer Squash

Ingredients:

• Zucchini and summer squash (ratios and amount are completely up to you)
• olive oil
• kosher or sea salt

Heat your grill.  A gas grill should be set on low and if you are using a charcoal grill you should be able to hold your hand six inches above the grate for 10 seconds.

If you would like, spray the grill lightly with nonstick, high temperature cooking spray (Pam for Grilling, for example)

Slice the zucchini and squash into 1/4″ to 1/2″ pieces. You’ll want to slice the vegetables at an angle rather than a crosscut which would result in circles. Unless of course you enjoy picking vegetables out of the grate and coals.

Toss the vegetables with a small amount of olive oil.  Sprinkle lightly with kosher salt and place on the grill.  Turn with tongs after two minutes and allow to cook an additional 2 - 3 minutes.  Yes, it’s that simple.

Enjoy.

Simple Side: Carrot Raisin Salad

Heather says:

This classic pairs well with sandwiches and meals that call Spring and Summer to mind.  In its most basic form, the recipe here, it’s low cost and low effort.  There are many variations on this recipe, feel free to share yours in the comments.

Ingredients:

• 2 cups coarsely shredded carrot
• 1/2 cup raisins
• 1/2 cup plain yogurt

Directions:

Stir together and chill in the refrigerator for at least two hours.

I don’t know about you, but that write-up just about wore me out.

Simple Pizza Crust

Heather says:

My kids love pizza night. They are young enough that the whole process is fascinating to them and there is a lot of excitement for little cost. My husband and I are in search of the “perfect” pizza crust that is doesn’t require a huge amount of advance preparation. This one is close. It has about 10 minutes of hands on work, and then rises for an hour and a half to two hours. This helps the yeast flavor to develop. I had been experimenting with quick doughs, but was disappointed with their cardboard flavor. The kids didn’t mind, but Mr. Heather and I operate under the idea that if we’re going to be taking in calories, they had best be delicious calories.

The lack of sugar in this recipe slows the yeast growth, which is the reason for the longer than usual rise time.  We enjoy the additional flavor. While not perfect, this recipe definitely makes our list for beginners.  This recipe makes 3 small pizzas about 10 - 12 inches across, depending on your dough handling ability.  We opt for a rustic effect, (at least that is how we explain our less than round pizzas).  If you have children, involve them in the process.  In our home pizza night is an informal production consumed in the kitchen as we wait for the next batch to bake.  At home, how often is food also the entertainment?

I am aware this is filed under vegetarian with meat in the picture.  The crust itself is vegetarian.

Ingredients:

• 1 TBSP active dry yeast
• 1 1/2 cups warm water
• 3 1/2 cups bread flour + a little more for dusting
• 1 TBSP olive oil + extra to grease the bowl for rising
• 1 tsp salt
• 1 tsp Italian seasoning - OPTIONAL
• cornmeal for sprinkling

Directions:

Add the yeast to the warm water and set aside.  Sift the flour into a large bowl.  (If you don’t have a sifter and even I don’t, simply use a whisk to fluff up the flour, its not that crucial.)  Make a “volcano” with the flour, pile it into a mound and then make a large hollow in the center.  Check your yeast, is it beginning to foam?  Great, pour it into the center of your volcano.  Now add the olive oil, salt, and Italian seasoning if you choose.  Use a spatula or wooden spoon to work the flour into the water.  Scoop the flour from the side of the bowl toward the center, turn the bowl, and repeat until a sticky dough has formed.

Flour your hands well, and flour your work surface, too.  Turn the dough out onto the work surface and knead it for a couple minutes.  This dough does not need to be worked as much as bread dough.  Shape into a ball.  Grease a large bowl, place the dough inside, and give it a few turns to cover it with oil.  Cover the dough with a damp cloth and place in a warm (at least 75F but not more than 100F) place to rise.  Allow to rise for 1.5 to 2 hours.

Preheat the oven to 450F.

Punch the dough down and divide into two or three equal portions.  Press the dough into a disc and roll or toss into a circle.

If you use a pizza stone, allow the stone to heat for 10 minutes in a 450F oven.  If you are using a metal baking sheet, preheating is unnecessary.

Sprinkle the  stone or cookie sheet with cornmeal; set the pizza crust on the surface and top with your favorite pizza sauce and toppings.  Bake for 10 - 15 minutes (watch it carefully, this depends on your toppings) and enjoy.

Hitting the Sauce

Heather says:

This pizza sauce can be simmered on the stove or made with a slow cooker (Crock-pot® folks, Crock-pot®). Pizza night’s order of operations are as follows: I start the sauce, begin a crust, chop the veggies, roll out the dough, and finally add all the toppings. The kids help by eating all my toppings before they are on the pizza and then demanding they get to place the pepperoni according to their specifications. Good times.

This recipe makes enough sauce for three or four twelve inch pizzas, depending on how saucy you like them. If you have fresh herbs available, use them. I am still in search of the perfect crust. Last night’s did its job of holding our toppings in place, but I wouldn’t give it more credit than that.

Pizza Sauce

Ingredients:

• 3 TBSP olive oil
• 1 large onion diced
• 3 cloves of garlic minced or pressed
• 1 28oz can crushed tomatoes (or use 1 - 2 lbs fresh)
• 1 8oz can tomato paste
• 1 1/2TBSP honey or white sugar
• 1 - 1 1/2 TBSP each of dried oregano and basil ( we like a strong flavor, feel free to reduce this amount)
• salt and pepper to taste

Directions:

Heat the olive oil over medium heat, then add the diced onions and cook until soft.

Add the garlic and allow to cook an additional 2 - 3 minutes. Do NOT burn the garlic. If you are using a slow cooker, add all your ingredients to the crock and add the onions and garlic. Set on low for all day or high for 3 -4ish hours. (This depends heavily on your cooker’s settings, watch it carefully the first time.) If you are finishing the sauce on the stove, add the remaining ingredients, turn the heat to low and allow to simmer for at least 30 minutes.

This sauce freezes beautifully. I usually only have to make it every other time we have pizza night.

Enjoy!

Bring Back the Classics: Tomato Gravy

Heather says:

Digging through old cookbooks you may come across some strange ideas, especially concerning gelatin. However, there are many classic recipes being forgotten or replaced by new convenience items. A perfect example is tomato gravy. Sure, the name doesn’t invoke images of glamour or haute couture, but not everything in life has to. Tomato gravy is nice as a sauce over: rice, pasta, or pan fried meats such as chicken, fish, or pork.  This is a nice practice gravy as it isn’t meant to be perfectly smooth, don’t stress over any small lumps.

 

Tomato Gravy

Ingredients:

• 2 tablespoons butter*
•  2 tablespoons flour
•  1 tsp sugar or honey
•  1/2 teaspoon salt
•  15-ounce can whole or stewed tomatoes
•  1/2 cup milk**
•  fresh ground pepper to taste

*vegans can use olive or coconut oil carnivores can use bacon drippings.
**for creamier flavor use evaporated milk
Directions:

In a skillet over medium low melt the butter or oil.  Stir in the flour; keep stirring until smooth.

Allow to come to a boil and then stir in the half cup milk, a little at a time.  The flour will thicken considerably.   You’ll be left with a very thick roux.  Add the teaspoon of sugar or honey, as well as the salt and pepper.  (Stir continuously).

While still stirring, slowly add the juice from the tomatoes.   Once it has all  been incorporated add the tomatoes and squash ‘em.  (Yes, that’s my technical term).  Allow to return to a boil, then simmer until the gravy is at the desired thickness.

Enjoy.

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