• 8/8 Nat Zucchini Day - 1

    From Dave Drum@1:18/200 to All on Saturday, August 06, 2022 05:52:10
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Chicken Souvlaki w/Zucchini Tzatziki
    Categories: Poultry, Squash, Sauces, Vegetables, Herbs
    Yield: 4 Servings

    MMMMM--------------------------SOUVLAKI-------------------------------
    32 Bite-size pieces of chicken
    2 Lemons; juice & zest
    4 cl Garlic; rough chopped
    2 Turkish bay leaves
    4 Fresh thyme sprigs
    1 ts Dried oregano
    1/2 c Olive oil
    2 ts Salt
    1 ts Black pepper
    4 Fresh rosemary sprigs; (the
    - woodier the better) leaves
    - stripped off and washed

    MMMMM---------------------ZUCCHINI TZATZIKI--------------------------
    2 lg Zucchini; grated
    1 1/2 c Plain Greek yoghurt
    1 cl Garlic; crushed
    1 ts Dried dill
    +=OR=+
    1 tb Fresh dill; fine chopped
    1/2 Lemon; juice only
    Salt & pepper

    Chop chicken into 32 bite-sized chunks then place in a
    ZipLoc bag.

    Add all the marinade ingredients, seal the bag and allow
    to marinade for at least 20 minutes but up to a day.

    When you are ready to cook the chicken, thread 8 pieces
    onto each rosemary sprig then grill in a hot griddle pan
    until cooked through.

    To make the tzatziki, combine all the ingredients.

    Serve the cooked chicken souvlaki with the tzatziki and
    warmed pita breads (optional).

    Serves: 4

    Recipe from: http://www.simply-delicious-food.com

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  • From Dave Drum@1:3634/12 to All on Monday, August 07, 2023 15:44:00
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: One-Pot Zucchini-Basil Pasta
    Categories: Squash, Cheese, Vegetables, Herbs, Nuts
    Yield: 4 servings

    2 3/4 c Vegetable stock
    12 oz Medium pasta shells
    2 md Zucchini; trimmed. in 1/2"
    - cubes
    4 oz Mascarpone, creme fraiche or
    - softened cream cheese
    1 lg Garlic clove; fine chopped
    1/3 Packed cup thin sliced
    - basil
    Salt & black pepper
    3 tb Chopped roasted salted
    - almonds
    3 tb Chopped Italian parsley

    In a large, deep 12" skillet, bring stock to a boil over
    high heat. Once stock boils, stir in pasta, zucchini,
    mascarpone, garlic and half the basil; season generously
    with salt and pepper and reduce the heat to medium-high.
    Cook, stirring frequently, until pasta is tender and
    liquid is reduced until thickened and creamy, 12 to 13
    minutes, adding a splash of water during the last few
    minutes of cooking if needed to moisten. Season to taste
    with salt and pepper.

    Meanwhile, prepare the gremolata: Chop almonds and
    parsley with remaining basil until finely chopped and
    combined; season with salt and pepper.

    Divide pasta among shallow bowls. Sprinkle with
    gremolata and serve immediately.

    By: Alexa Weibel

    Yield: 4 servings

    RECIPE FROM: https://cooking.nytimes.com

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