Tuesday, August 20, 2013

Insert Clever Title here...

I've been a bit slack in the recipe department lately, so I'm including a couple in this post.  The first is all veggies. The second focuses on chicken and zucchini. Enjoy!
Growing up, I was under the impression that Hodge Podge was a New Brunswick thing, but I suspect that like many things claimed to a specific province, it's more regional and likely a 'PEI thing' as well.  In any case, if you happen to not be familiar with Hodge Podge, there really isn't an easier way to enjoy the simplicity of good quality, FRESH summer veggies.

Basically you just boil any summer veggies you want.  I did a fairly classic Hodge Podge here and included potatoes, carrots, beans and an onion, adding the quicker cooking ones, like beans, near the end.  It's a good idea to cut everything into bite size pieces, as cutting things with a soup spoon at the table can be annoying for everyone.  
So just barely cover the veggies with water, boil until tender crisp.  The water amount is sort of crucial because too much will mean too much broth in the final product, so you might want to strain off a bit, once you're happy with the cooking.
The important ingredients are a cup of milk (or cream!) and a couple tablespoons or butter.  Serve hot with salt and pepper.  And bread for sopping up broth. :)

 Once again, I failed to take pictures of this next recipe during the cooking, but I at least managed to snag a shot of the final product, along with a picture of the kale salad we all love. :)

I found this video of this recipe from Canadian Living, but I couldn't imagine ever cooking something that would require that many pots and pans or that much shifting food around.  So my version uses many of the same ingredients, but with a lot less work.  (And I've discovered that left-over chicken works just as well- if not better because it's easier!)

So... Sally's Quick Zucchini Chicken Bake

-Cook 1 chopped onion and 2 cloves minced garlic in olive oil in a large skillet, until golden.  (If you're using raw chicken, add it here, in dice-sized pieces and cook nearly through.) 
-Add 2 chopped zucchini, along with a shake of oregano and some basil and cook briefly, about 3-4 minutes (don't let it get mushy!). If using left-over chicken, add it along with the zucchini so it has time to pick up some of the flavours, but not so early it gets dried out and sad. haha.
-Add half a jar of tomato sauce to the skillet and stir in.  Top with some cheese and bake until bubbly. 
-I served it on rice, but most anything or nothing would do just fine.

Zucchini is easy to dismiss as a boring vegetable, but it's so versatile and underappreciated that I feel obligated to promote it.  Enjoy the underdog!!


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