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Rec of the day
Today's rec, inspired by what I just ate: one of my favorite quick&easy recipes-for-one. I cook this when I want a proper hot meal but don't feel like going to a lot of trouble cooking for just one person. It takes about 10 minutes and I find it seriously tasty.
for 1 person:
1 young zucchini
1 clove of garlic
bit of oil
Salt&Pepper or other spices (I use a mexican mix with chili on this)
fresh parmesan cheese
(optional: noodles of some kind)
1. heat up pan (a coated pan works best) and pour in about 1-2 table spoons of oil.
2. grate zucchini into slices straight into the pan, add spices
3. Let them fry for a few minutes on medium to high heat. Turn them over on occasion, but not too frequently. You want them to get slightly browned.
3. in the meantime chop garlic, add it to the zucchini a few minutes before they're done
4. I like the zucchini best when they look a bit translucent, with crispy spots. Way past al dente.
5. Pour zucchini on a plate, let them cool off for a minute or two, then grate some fresh parmeson on top
6. Enjoy!
This is a light meal and won't last too long. If I want it to be more filling I cook some noodles on the side. The zucchini go down well with spagetti but since I don't want the pasta to take longer than the veggies I usually use instant wok noodles from the Asia shop, or just the noodles from a Ramen package (without the flavoring and everything else, just the noodles.)
The same basic recipe works well for chicoree, too. Just substitute the zucchini with a few chicoree, tear off the larger leaves and throw them in the pan, then cut the hearts in half (uh, that doesn't sound right) and throw that in as well. They taste a little bitter which isn't to everybody's taste, but I really like them.
So, there's more interest in that perspective thing than I thought! Cool. I'll get to that then. :)
for 1 person:
1 young zucchini
1 clove of garlic
bit of oil
Salt&Pepper or other spices (I use a mexican mix with chili on this)
fresh parmesan cheese
(optional: noodles of some kind)
1. heat up pan (a coated pan works best) and pour in about 1-2 table spoons of oil.
2. grate zucchini into slices straight into the pan, add spices
3. Let them fry for a few minutes on medium to high heat. Turn them over on occasion, but not too frequently. You want them to get slightly browned.
3. in the meantime chop garlic, add it to the zucchini a few minutes before they're done
4. I like the zucchini best when they look a bit translucent, with crispy spots. Way past al dente.
5. Pour zucchini on a plate, let them cool off for a minute or two, then grate some fresh parmeson on top
6. Enjoy!
This is a light meal and won't last too long. If I want it to be more filling I cook some noodles on the side. The zucchini go down well with spagetti but since I don't want the pasta to take longer than the veggies I usually use instant wok noodles from the Asia shop, or just the noodles from a Ramen package (without the flavoring and everything else, just the noodles.)
The same basic recipe works well for chicoree, too. Just substitute the zucchini with a few chicoree, tear off the larger leaves and throw them in the pan, then cut the hearts in half (uh, that doesn't sound right) and throw that in as well. They taste a little bitter which isn't to everybody's taste, but I really like them.
So, there's more interest in that perspective thing than I thought! Cool. I'll get to that then. :)