Charred Zucchini Salsa Verde served over Cottage Cheese

It’s the end of summer – time for a foodie zucchini festival!

With gardens overflowing with zucchini and several of my neighbors anonymously leaving large summer squashes at my doorstep and then running before I could catch them, I decided to char the zukes on the grill and blend up some salsa verde. Verdict: zucchini and chiles: a match made in heaven!

(Nostalgic Note: I used to eat salsa as a child served over cottage cheese (pictured above). I know,  I know. It sounds weird, but the salty mild cottage cheese pairs perfectly with spicy salsa. Yum! Serve any salsa this way, especially if you have kids!)

Yes, Fab Frugal Food and zucchini go way back. Check out our Zucchini Crudo Salad, Wholegrain Zucchini Cakes, or our Oven Fried Zucchini Crisps.

And, everyone knows in their bones that  zucchini should be on our “must-eat-more-of” lists. They are packed with nutrients and yet are low-calorie and low-carb. And few things are more frugal than zucchini in season. So. What’s not to love?

SUMMER’S BOUNTY CHARRED ZUCCHINI SALSA VERDE

2 medium zucchini ( about 10 inches long), quartered lengthwise
1/2 sweet summer white onion (such as Walla Walla or Vidalia), cut into wedges
3 or 4 tomatillos, paper skin removed and halved
3 large jalapeño peppers, halved with seeds and pulp removed
2 large poblano peppers, halved with seeds and pulp removed
Zest and juice from 1 lime
2 teaspoons kosher salt
1 teaspoon cayenne pepper sauce (or more to taste) ( I like Frank’s)
A little honey to taste (optional, as desired)

Lightly spray zucchini, onion, tomatillos and peppers with canola oil. Grill over hot grill until skins begin to char and vegetables are cooked through.

Place all ingredients except honey in a food processor and process until smooth. Taste and add honey as desired.

Serve at room temperature.

Other salsas verdes worth trying:
Salsa Verde, Dianasaur Dishes
Avocado Salsa Verde, Eliza Domestica
Tomatillo Salsa Verde, My Columbian Recipes
Tomatillo Salsa Verde, Eclectic Recipes
Salsa Verde, Foto Cuisine
Canning Salsa Verde, Doris and Jilly Cook
Fire Roasted Salsa Verde, Opera Girl Cooks

And, for other new and exciting zucchini fare:
Grilled Zucchini Greek Salad, Kalyn’s Kitchen
Zucchini with Pine Nuts and Golden Raisins, Perfect Pantry
Zucchini with Feta Salad, Cooking with Amy
Baked Zucchini Fries, Two Peas and their Pod
Zucchini Stuffed Zucchini Blossoms, Herbivoracious
Zucchini Pickles, Andrea’s Recipes
Zucchini Almond Saute, Eat This
Yellow Zucchini Tart, Chocolate and Zucchini

– posted by Donna

This has always been one of my favorite sides, and alas, I’m currently in a land without Middle Eastern restaurants. I happily make hummus all the time, but haven’t been making my own tabbouleh (a.k.a. tabbouli, and other transliterated variations) due to the cracked wheat factor,  since we have some gluten issues around here. Rice would be too heavy. I like quinoa a lot, and Kalyn’s Kitchen recently did a very good one using quinoa, but I decided to try millet, and I think it turned out to be a great substitute. Do try! 

MILLET TABBOULI

1 cup millet
1/2 teaspoon salt
juice and zest of 2 lemons
1/4 cup olive oil
one bunch scallions, chopped (both white and green parts)
1 teaspoon salt
1 teaspoon allspice
1 large bunch flat leaf parsley,  chopped
1 cup cherry or grape tomatoes, halved or quartered

Bring 2 cups of water to a boil. Toast the millet in a dry pan over medium heat for about 5 minutes, swirling constantly. It will start to release a nutty, toasty aroma (and jump a bit in the pan) when it’s done. Add the water plus 1/2 teaspoon salt, return to a boil, and then reduce to a simmer. Cover and cook for 25 minutes (while you do your other prep). Let sit for another 5, then fluff with a fork.

Whisk the lemon juice, zest and olive oil together. Add the onion, salt and allspice; stir to combine, then add the parsley,  tomatoes and millet. Toss and serve!

Other tabbouli variations ’round the food blog world:

The aforementioned Kalyn’s Kitchen version with quinoa
The Gluten Free Hippie uses sprouted buckwheat
Spring Tabbouli with not only quinoa, but also asparagus from 101 Cookbooks
Tabbouleh with Persimmons and Almonds from Pinch My Salt

– posted by Anne

I thought we’d do a little something different this Meatless Monday, and give a shout-out to the vegetarian cookbooks that have inspired us.

Lately, as you may have noticed, I’ve been quite enamored with “Viva Vegan”, the answer to a Latin cuisine lover-turned-vegan’s prayers. Seriously, I’d like to take a few weeks and make every single recipe in this book. I’ve already posted about the Black Bean Empanadas and the Amaranth and Roasted Chile Polenta, and made a few others as well, like the Potato-Chickpea Enchiladas. Out of this world. I just can’t say enough about it.

Next up: “Entertaining for a Veggie Planet” by Didi Emmons – I have yet to make anything that hasn’t turned out wonderful. Her Butternut Squash, Sage and Goat Cheese Pizza (a.k.a. “Dinner for Henry”) is particularly magnificent. Scattered throughout are helpful hints and witty sidebars.

Then there’s the equally inspired “Vegan Planet” by Robin Robertson. You won’t feel that anything is missing from these delectable recipes that span the globe in origin. There’s something (many somethings, I’m sure) in here for everyone, no matter their restrictions or lack thereof.

Here’s a classic for you: “The Moosewood Cookbook” by Mollie Katzen. A revised oldie but a goodie – if you haven’t poked around in it lately, give it another look. There’s some wonderful stuff in there. The Hungarian Mushroom Soup is my personal favorite – and not just because it’s one of the first things Donna and I shared in our culinary adventures!

No such list of mine would be complete without “Vegan with a Vengeance”. This is a must-have from the original Post Punk Kitchen babes, one of whom is also the author of “Viva Vegan” above, take note. They also created “Vegan Cupcakes Take Over the World”, the epic “Veganomicon”, and most recently, “Vegan Cookies Take Over the World”, for which I have already written to Santa. But “Vegan with a Vengeance” is the original masterpiece – if you’re getting only ONE fully vegan cookbook, I say get this one. Serious vegan eats with attitude, nutrition and plenty of flavor. Try the Mango-Ginger Tofu or the Chickpea & Spinach Curry.

Deborah Madison’s “Vegetarian Cooking for Everyone” is like “The Joy of Cooking” for vegetarians. Or perhaps even a “Mastering the Art of Vegetarian Cooking”. She’s that awesome. Not only are the recipes sublime, the instruction is excellent and thorough. Try the Winter Greens with Fennel and Mushrooms, the Onion Galette With Mustard Cream, and (perfect timing) the Summer Squash Gratin with Herb Bechamel. I can’t resist quoting one Amazon review: “I am a carnivore that howls at the moon over fresh kill and I would still call this my favorite cookbook as all of the recipes are unfailingly delicious and healthy.” Perfect sentiment for the Meatless Monday movement, n’est-ce pas?

And now for the winning combination I’ve been hoping for: vegan PLUS gluten-free, so I don’t have to do all the substituting an experimenting myself! Not that I mind SO much – I do write a food blog, after all, and thus obviously like tinkering around in the kitchen, but sometimes it’s just nice to not have to exert oneself quite so much. Is that so wrong? Anyway, here’s the self-explanatory “Gluten-Free Vegan Cookbook”. This one is new-ish to me, but definitely has a lot of gems already. My favorites so far are the Eggplant Rollatini and the Yam Enchiladas with Pomegranate Sauce.

And finally, while it certainly doesn’t compare to offerings above, we still have to share our own little book, Anne and Donna’s first collaboration, “101 Things To Do With Tofu”. You know about the chili, but there are other gems in there as well. Check out the Tomato-Onion Chowder – my favorite soup of all time, the Rebirth by Chocolate, and the Tangy Thai Peanut Dip, at the very least. All guaranteed hits – and lots of fun to make people guess the ‘secret ingredient’. (They never do.)

Hope you made a new discovery or two here today! Should you decide to check out any of these delectable selections for yourself, if you use the links provided, we do get a little referral fee. What are some of your favorite vegetarian cookbooks? Please chime in!

– posted by Anne

Many of us foodies, in our low-brow moments, are fans of State Fair fare. C’mon. Who doesn’t love funnel cakes, or corn dogs or deep fried Coca Cola? If you don’t know if you’re a State Fair food junkie, take this fab quiz and find out. Did you know that the Iowa State Fair’s claim to fame is an annual life-size butter sculpture of a cow? But, I digress. Fair food is unabashedly uber UNhealthy, but intensely fun. Food should always be FUN, shouldn’t it?

Anyway, this month’s Food Network Magazine features a State Fair savory parfait of pulled pork and mashed potatoes. I laughed out loud! Then, I decided a veggie version was in order. If you whip up some chili and polenta and spoon it into fancy parfait glasses and eat it on your porch swing, you’ll have just as much fun as you would at the State Fair. Maybe even more, depending on who is sitting next to you!

(SHAMELESS PLUG: Come and watch my Demo at the Utah State Fair on Saturday, September 11, 2010 at 4:00. I’ll be doing quesadillas and promoting my new book – Quesadillas! )

– posted by Donna

Food Bloggers do State Fair fare:

Iowa Girl Eats
Slash Food does Ohio State Fair
Endless Summer
Portland Food and Drink
Sac Foodies
King Arthur Flour

And, you have got to check out the Hot Beef Sundae!

I dare you to find a recipe that is more frugal than one that uses spent corn cobs as the main ingredient. Go ahead. Try.

I saw this idea a while back on Eats Well with Others, a fabulous food blog I follow religiously. A few nights ago we had sweet delicious fresh corn with dinner, leaving kernel-free cobs at the end. Perfect timing to try this unusual recipe. Joanne, I put you to the test and you did not fail me! I was afraid the stock would be too sweet, and too, well, corn-y. It was not at all either of those. It reminded me a bit of chicken stock, actually, but just a tiny bit sweeter.

Joanne, I hope you don’t mind that I added a few touches of my own: cumin seeds because – hey! – cumin is great in everything; a few dashes of Frank’s; some fresh lime juice. And, OK, it’s confession time: I went to watch the new episode of The Next Food Network Star and accidentally left it simmering the whole time. So, it simmered much longer than you recommended, Joanne – but – I found that that somehow gave it a more “toasted” flavor, if that makes sense. A happy accident!

Next time you’re tempted to buy that veg stock at the store and spend a fortune for a few cups, try this trick and you’ll have a flavorful broth for only pennies!

Finished Stock - Similar in taste to Chicken Stock

Corn Cob Vegetable Stock

Makes about 4 cups

6 corn cobs, kernels removed
1 red onion, chopped
3 cloves garlic
2 bay leaves
1 tablespoon cumin seeds, crushed
A few sprigs of thyme leaves
2 quarts water
1 teaspoon salt
A few dashes cayenne pepper sauce
Juice of one lime

Cover and simmer all of the above ingredients for about 1 hour.

Strain off stock and season with salt and pepper as desired, cayenne pepper sauce, and lime juice.

Other bloggers do veggie stocks:
Vegetable Stock, Andrea Meyers
Organic Vegetable Stock, Organic To Be
Roasted Vegetable Stock, Je Mange La Ville
Slow Cooker Vegetable Stock, The Soup Chick
Full Flavored Vegetable Stock, Stone Soup

– posted by Donna

This time of year, a lot of fellow food bloggers have me shamefully coveting their outdoor grills. From the old-fashioned round kettle-style charcoal barbecues of yore to handy little Hibachis to the swanky flattop Weber grills of today and everything in between, I covet them all. It’s the one major appliance I don’t have. But a truly fabulously frugal person is a resourceful person.

I realized that, thanks to a lovely gift from Santa, I DO have something like a close, indoor cousin to the grill – a panini press (quite a nice one, too, a Breville). This was the perfect solution, really – I loved how it cut the time in half by grilling both sides at once! I strongly recommend using a mandoline or V slicer in order to make sure the thickness is uniform, so the top will be in contact with all the pieces at once (with the exception of the pepper – I just chopped them and threw them on with the onions; no need to even turn them).

My panini press is smaller than many grills, yes, but the time saved by doubling the exposure to the heat more than makes up for it. The few batches I had to do (about 4, I think) were over in no time at all. I think this would work on a Foreman-type doodad as well, though the grooves aren’t as deep or thick, so you might not get grill marks quite as clearly.

As summer sides go, I can honestly say this is one of the best ever.

PANINI-GRILLED RATATOUILLE SALAD

1 medium firm eggplant, peeled, halved and cut in 1/2 inch slices
1 zucchini, halved and cut in 1/2 inch slices
1 yellow squash, halved and cut in 1/2 inch slices
1 small red onion, halved and sliced
1 red bell pepper, coarsely chopped
3 tablespoons extra-virgin olive oil, divided
Salt and freshly ground black pepper
4 cloves garlic, peeled
1 cup grape tomatoes, halved
2 tablespoons balsamic vinegar
1 small bunch basil leaves, cut in chiffonade

Heat your panini or Foreman grill to high – give it a spritz of cooking spray if you like. Toss the eggplant, zucchini, yellow squash, onion and peppers with two tablespoons of the olive oil , salt and pepper.

In batches, grill the eggplant, zucchini, yellow squash, onion and peppers. Depending on the relative oomph of your grill, the time will vary. Mine seriously only took about 2-3 minutes per batch.  Remove with tongs and add to a large mixing bowl. I personally liked keeping the tomatoes raw, though  you could try skewering them and putting them on the press too; if not, halve them and toss them into the bowl.

During one of your batches, throw the peeled garlic cloves on there and let them cook until quite soft and browned but not burnt. Remove and let cook slightly, them press through a garlic press and toss into a small bowl. When all is done, whisk the remaining oil together with vinegar in the same bowl as the garlic, add the basil and then pour over vegetables. Toss together, adding more salt and pepper if desired.

I liked this served warm, but I think it would be equally good chilled; if not serving immediately, I’d recommend keeping the dressing separate until just before serving.

Ratatouilles ’round the web:

Dad’s Ratatouille from Simply Recipes
Roasted Ratatouille from Fat Free Vegan Kitchen
Recipes (and Movie Review) from Kalyn’s Kitchen
Ratatouille Tart from smitten kitchen
Ratatouille Soup from Delicious Days

– posted by Anne

I make a cold shrimp salad with avocado and mango in an Asian sweet chili sauce. It is a great go-to quick main dish salad for the summer – cool, refreshing and so flavorful.  Crispy tofu cubes in place of the shrimp is a wonderful switch up – added at the last minute, of course, to preserve their crispiness.

Anne and I have been huge tofu fans since writing 101 Things to do with Tofu a few years ago. It’s a fab frugal source of protein – and has a mild flavor that plays well with pretty much any other flavors. And, this sweet chili dressing is bright and flavorful with a touch of heat. If I wasn’t in mixed company when I ate this salad last night, I would have licked my plate. No, really.

Perfect for a summer Meatless Monday!

CRISPY TOFU CUBES WITH MANGO AND AVOCADO
In Asian Sweet Chili Sauce

Serves 4 as an entree; Prep and wait time 30 minutes

1/2 cup sweet chili sauce
2 tablespoons rice vinegar
1 tablespoon grated fresh ginger
1 tablespoon soy sauce
16 ounces extra-firm tofu
2 tablespoons cornstarch
2 tablespoons canola oil
1 large ripe mango, diced
2 ripe Haas avocados, diced
four large lettuce leaves, torn into bite-sized pieces

Stir together the chili sauce, vinegar, ginger and soy sauce and set aside.

Wrap tofu block with a kitchen towel and set between two dinner plates. Place a large can on top to press down, pressing liquid from tofu. Let stand 20 minutes or so.

Cut pressed tofu into 1/2 inch cubes. Toss in cornstarch until evenly coated. Heat oil over medium high heat in a large skillet. Cook tofu cubes in 2 batches so as not to crowd pan. Turn occasionally until cubes are lightly browned. Remove to paper towels and pat off excess oil.

Toss together sauce, tofu cubes, mango and avocado. Spread lettuce leaves on a salad plate. Mound the tofu mixture on top of lettuce leaves and serve immediately.

Other tofu salads worth checking out:
Thai Tofu Salad, Hebivoracious
Eggless Vegan Salad, A Veggie Venture
Curried Tofu Salad, Eat Me Delicious
Tofu Salad with Herbs, Cheap Healthy Good
Teriyaki Tofu Salad, Semi-Sweet
Sticky Ginger Tofu Salad, Healthy Happy Life
Tofu Salad with Spicy Peanut Dressing, Shiny Cooking

– posted by Donna

Slaws are absolutely EVERYWHERE these days. I had been tinkering with different ones for a while when I happened upon a spicy slaw from Elana’s Pantry, and it sounded like almost exactly what I had been looking for! I wanted a little more tang and a little less heat and adapted it accordingly, but I think either version of the recipe is perfect for a summer side.

Purple cabbage would be prettiest, but the green was on special. What can I say? Frugal IS our mission critical, after all. Definitely get the purple if all costs are equal, though.

1 large red onion, halved and sliced 1/8 inch thick
2 cups cold water
juice and zest of one orange
1/4 cup apple cider vinegar
1 teaspoon salt
1 small head cabbage, shredded or grated
1 bunch cilantro, finely chopped
2 carrots, grated
1 anaheim pepper, seeded and minced
2 teaspoons minced ginger
juice and zest of one lime
2 tablespoons rice vinegar
2 tablespoons extra virgin olive oil
1 tablespoon honey
2-3 tablespoons sesame seeds
salt to taste

Bring 2 cups of the water to a boil in a small saucepan. Place onions in pan and remove from heat. Let stand 20 minutes. Drain off water and add orange juice, vinegar and 1 teaspoon salt to pan, reserving zest.  Bring back to a simmer, then at least 1 hour. Drain off excess liquid and refrigerate if not using immediately (this could be done the night before).

Toss the onions, cabbage, cilantro, carrot, pepper and ginger in a mixing bowl. Whisk together the lime juice and zest, reserved orange zest, rice vinegar, olive oil and honey, then toss into vegetable mixture. Taste and add salt as desired. Sprinkle each serving with sesame seeds.

Other sumptuous slaws around the web:

Sweet Cabbage Slaw with Green Onion & Parsley from Kalyn’s Kitchen
Bleu Cheese Coleslaw from The Perfect Pantry
Asian Napa Cabbage Slaw with Peanut Sauce from Sarah’s Cucina Bella
Broccoli Slaw from The Kitchn
Kohlrabi and Apple Slaw from A Veggie Venture

– posted by Anne

Grilled Shrimp Thai Coconut Curry Summer Soup

I love any recipe with coconut milk. If you add coconut milk to pretty much anything, my theory is it will always taste delicious.  A few years ago, I discovered how wonderful the soups are at Thai restaurants, because veggies in the soups are added in at the last minute, adding a nice fresh taste and texture. So, with a soup that’s not slow simmered, why not add a grilled element and make it a backyard summer style soup? Hmmmm . . . First, the broth.

It does sound very strange – making broth  without heating up your kitchen. But by just letting the flavors steep, your kitchen will not reach the sauna stage. Not even close. Then, you add raw fresh vegetables, whatever pasta or rice you have on hand, and grilled shrimp and – VOILA! - an almost effortless summer soup that is refreshing and flavorful.

I saw this idea in the August issue of Fine Cooking magazine (one of my all-time favorite cooking magazines!) I simplified it a bit and added a fun “grilled” taste.  Instead of “tea smoking” the shrimp I simply threw them on the grill. Amazingly easy and flavorful! The broth is made by steeping the aromatics with coconut milk and red curry paste. So, so, SO flavorful with so little effort!

I made this soup with shrimp, but you could use grilled chicken or grilled white fish fillets. I’ll bet even grilled tofu cubes on skewers would be delish as well for a vegetarian and vegan version. Must try a veggie version soon . . .

Cheers!

COCONUT RED CURRY SUMMER  SOUP
WITH RAW VEGETABLES AND GRILLED SHRIMP

Prep and cook time 30 minutes; Serves 4 as a main dish

2 cans (14 ounces each) coconut milk
1 tablespoon red curry paste
4 cups vegetable broth
1 nob (about 4 inches) fresh ginger, sliced in 1/4 inch slices
3 cloves garlic, sliced
2 tablespoons tamari soy sauce
2 tablespoons fish sauce (omit for vegetarian version)
1 tablespoon lime juice
1 tablespoon sugar (or other sweetener to taste) ( I used stevia)
A few dashes cayenne pepper sauce to taste (I like Frank’s Red Hot)
Salt and Pepper to taste

Bring coconut milk to boil in a large sauce pan. Add red curry paste and whisk and cook until reduced about in half. Add broth, ginger and garlic. Turn off heat and cover and let steep for at least 20 minutes. Strain broth and add remaining ingredients listed above. Cover and keep warm.

2 cups grape tomatoes, halved
2 stalks celery, sliced 1/4 inch thick
1 handful cilantro leaves
2 cobs of corn (Or frozen thawed corn)
1 pound frozen thawed raw medium-sized shrimp, shells and vein removed
2 tablespoons canola oil
1 teaspoon smoked paprika or chile powder
8 ounces cooked pasta or 1 cup cooked rice (use your leftovers!)

Mix together the oil and the smoked paprika and brush on the shrimp and the corn. Grill on barbecue grill at very high heat until lightly charred. Cut the kernels off the corn cobs.

Assemble the soup by placing a little of all the above ingredients in bowls and then spooning in the broth as desired.

That’s it. Soup’s On!

Other summer soups of note:

Try one of our own: Chilled Avocado Soup, Creamy Gazpacho with a Southwest Kick, First Gazpacho of the Summer

Or, by other food lovers:

Sunny Summer Squash Soup, Fat Free Vegan Kitchen
Vichyssoise, The Kitchn
Summer Corn Lobster Soup, Sippity Sup
Summer Squash and Zucchini Soup, Eat This
Summer Apricot Soup, My French Kitchen
Seven Summer Soups, The Soup Chick
Zucchini and Yellow Squash Soup, Kalyn’s Kitchen
Southwestern Cheese and Summer Squash Soup, The Spiced Life
Summer Soup au Pistou, Savour Fare
Cabbage and Tomato Soup, Teczcape
Italian Summer Vegetable Soup, Baked Alaska

– posted by Donna

Don’t throw out those over-ripe watermelon slices! Watermelon popsicles are a cinch to make – and they’re almost FREE if you consider that you make them from watermelon you would have thrown out otherwise.

Just throw chunks of the too-ripe watermelon in a blender, seeds and all.  Also add a little lime juice and some lime zest, as much as you dare! Then turn your blender on full blast and wait for the popsicle magic to happen.

Strain the mixture through a kitchen strainer and add your sweetener of choice as desired. Freeze in popsicle molds or small paper cups.  Then, bask in your glorious frugal-ness and sit on your porch steps and slurp away!

Food Bloggers have been going nuts for the last few months with popsicles. Here’s just a sampling, with some amazing flavor combos:
Raspberry Yogurt Popsicles, Orangette
Lemon Buttermilk Popsicles, Pinch my Salt
Mango Popsicles, My Columbia Recipes
Peaches and Cream Popsicles, My Baking Addiction
Strawberry Lime Yogurt Popsicles, Gimme Some Oven
Fudge Popsicles, Comfy Belly
Chocolate Cherry Coconut Milk Popsicles, Cheap Healthy Good
Blueberry & Pomegranate Popsicles, Mango & Tomato
Coconut Mango Popsicles, 5 Dollar Dinners

– posted by Donna

We’re pleased to add this to Pennywise Platter Thursdays! Check out all the other great offerings.