Zucchini Fettuccini

Not a noodle!

Side dishes are usually overlooked and kinda boring. No wonder they're overlooked.

This one is definitely not one of those.

There are some days when boiling a huge pot of water just seems like too much trouble. Especially in the summer when it's warm outside and adding humidity to the house is the last thing you want to do. It's not quite that warm here yet, but I've been craving zucchini, and this is a fun way to eat it. I'll bet even kids would be willing to try them this way!

Zucchini Fettuccini

(this serves one, multiply as needed!)

• 1 zucchini
• 1 tsp butter
• 1 clove garlic

Using a vegetable peeler, or a mandolin (if you have one) peel thin strips off the zucchini.

Keep going with the peeler. Don't worry if the strips are even in width, or if they break a bit.

The middle, where all the seeds are, won't work well, so don't worry about it. Just keep turning and peeling the zuke until you've turned as much of it into ribbons as possible.

Heat a large pan over high heat. The goal here is to really sautee these things. You don't want them to steam at all. Zucchini has a very high moisture content, and we want to trap that moisture inside the "fettuccini."

Chop the garlic. Get the butter sizzling, then drop in the garlic. It and the butter will start to brown pretty fast. As soon as you see that golden edge, drop in your zucchini.

Keep the fettuccini moving around and DON'T add salt. Salt will draw that moisture out, and we want it trapped. It takes about 3 minutes for the zucchini to cook.

Topped with a bit of grated parm, or a tiny sprinkle of lemon zest..

These not-a-noodles, make a perfect side dish

Hm. What should I put on the other half of the plate...

How about chicken picatta?

I'll bet the zucchini fettuccini would be great next to Taneasha's little turkey meatloafs too!

What would you put on the other side of the plate?

Spanish Rice - Let the Mayhem Begin!

Well, this year it was April that brought the chaos with it, but April-hem just didn't have the same ring to it.  I’m sure May won’t disappoint, though.  Hopefully I can at least get through it this year without a cross country move.  But as you’ll see, I didn’t waste any time getting started with the Mayhem anyway.  But don’t worry, it had a happy ending.  No, not like that, you pervs!  Delicious Spanish rice that’s super simple and is all cooked in one pan. 

Here’s what you’ll need:

• ½ of a medium onion, diced
• ½ teaspoon salt
• 2 cloves garlic, minced
• 2 cups rice
• 2 Tablespoons chili powder
• ½ can green chilies (about 2 Tablespoons)
• ½ can diced tomatoes (about 1 cup)
• 1 cup chicken stock
• 2 ½ cups water

*This is perfect for making the same week as Mexironi and Cheese because they both use half cans of the same stuff. 

In a pan over medium heat, put 2 Tablespoons of olive oil followed by the diced onion. 

Sprinkle ½ teaspoon salt over the top and cook until it’s translucent, then add the garlic.

Stir that in and pour in the rice. 

Stir the rice so that every grain is coated with a bit of oil.  (Does that look like a lot of rice for this size pan?  Nah… it’ll be fine.)

Sprinkle on the chili powder. 

And once again, stir until the rice is all evenly coated. 

Add the chilies and tomatoes.

Stir those in and add the liquid. 

Umm… I said it’ll be fine, right?  Well, here goes nothing.  (May-hem!)

Bring it just to a simmer, then turn the heat to low, and pop on the lid. 

Leave it for 25 minutes.  No peeking!  Well, no lifting the lid, anyway.  This is why I love glass lids. 

Turn the heat off and leave it for another 5-10 minutes.  Then finally, you can remove the lid.  See, I told you it would be fine.  (whew!!)

And lastly, fluff it with a fork.  (D’oh!)  If your pan is as full as mine, you’ll have to fluff it into a big bowl.  Although, I highly recommend either using a bigger pan, or halving the recipe.  Either way it will be fabulous.    

Here at Authors Kitchen, we just can't have May without the hem.  Which month usually brings the most chaos for you?