Category Archives: recipes

Souper EASY Zuppa Zucchini: Freeze Some Summer Lovin’

Do you garden? Even if you don’t, if you hit any local farmer’s markets it’s likely you’ve seen a few zillion zucchini around. This gorgeous green gourd (yep, a squash is a gourd gang) is my summertime muse. I can’t get enough of the stuff. Then winter swoops in, like a bad breakup, and steals the zucchini from me. So I devised a pot to save me some lovin’ for the cold days ahead. I concocted zucchini alchemy in my kitchen by transforming my “Zuppa Zucchini” into warm mugs of zen whenever I want it.

Let’s start with the recipe for awesome…

Ingredients

2 tbsp Olive Oil
2 tsp butter (optional)
1 medium onion, chopped roughly
2 pounds of Zucchini, trimmed (removing the skin is optional here)
2 1/2 cups chicken or veggie stock
1 1/4 light cream or half&half
Salt, pepper and dried oregano (to taste)
Shaved Parmesan or Asiago cheese (optional)

Cooking

Heat oil and butter in a large sauce pot (an enameled cast iron Dutch Oven works best, really it does make a difference) until it starts to foam up a bit. Don’t let it burn though! Add in the onion, cook it through, stirring frequently (about 5 minutes) just until it’s softened but not brown. Add in zucchini and your spices (to taste). Cook them over a medium flame (or heat) for 10 minutes. Pour your stock over the veg and bring to a boil. Now lower your heat by half, put the lid on the pot and let it groove for about 30 minutes, string it now and then so it doesn’t get lonely.

Remove your soup from the heat and let it chill out a bit. Puree in a food process until smooth, then press rough a sieve into your pot.

Now, you can heat this up and enjoy it now. OR you can break out a muffin tin. NO we are not making muffins.. well unless you want to make them and bringing some over for me! Fill your muffin tins 3/4 of the way full with soup. Cover with plastic wrap, pressing it atop your soup so as to force out the air. Then cover you plastic wrap with foil. Pop those puppies in the freezer over night.

Remove them the next day, run a little warm water across the bottoms and then whack that tray on a hard surface. Now you’ve got little hockey pucks of frozen zuppa AWESOME. Simply pop them in a mug and zap them in the microwave or pile a few into a pot with a splash of stock and warm them up stove-side to feed the family.

You’ll be thanking me all winter long when you’re noshing these tasty treats!

“Skinny” Dipping

Okay put that first thought you had on hold, this post is about food.. come’ on people! Of course if Johnny Depp had returned my calls about MANuary we could have gone in a whole new direction with this one. Alas, it was not to be. So we will rebound with SNACKS! And because we have ALL stuck with our resolutions this year we’ll make those snacks a bit more “skinny” with the help of Frito-Lay and my mad kitchen ninja skills. Thus the “Skinny” Dipping (punny aren’t I?)

Oh and yeah since I have this thing about “sharing” the nice folks of Frito-Lay have indulged me with a giveaway FOR YOU!

(stay tuned to the end of the post for details)

First we’ll head south of the border for my childhood comfort food with a twist.

Tasty Tamale Dip

1 8oz package low-fat cream cheese (room temp)

1 cup low-fat Mexican cheese blend (shredded) -reserve 1/4 cup for topping

1 can diced green chilies

2 tablespoons reduced sodium taco seasoning

1/2 cup green olives (sliced)

Hot sauce to taste (after all some like it hot)

Low fat sour cream and shredded lettuce for garnish (optional)

Pre-heat your oven to 350 degrees. In a food processor or medium sized bowl, combine all ingredients (accept reserved 1/4 cup of cheese) until well mixed. Place in a baking dish (I used a fun Mexican pottery dish). Top with reserved cheese and bake for 15 minutes or until bubbly. Garnish as desired

Now here is the MOST IMPORTANT part. A tamale is a wonderful stuffed corn meal concoction that warms your belly and takes you to Mexico.. so you must have corn! How do we do that? By dipping Fritos Scoops into the warm cheesy goodness. Trust me it’s really good and a heck of a lot less work than an actual tamale!

Next we take a trip to Italy.. alright maybe it’s just a new take on an old dip but doesn’t a trip to Italy sound great?

Mexico meet Italy in this tasty dip!

Sicilian Salsa

2-3 Roma tomatoes (diced)

1-2 gloves of garlic (minced) the amount of garlic increases the “heat”

6-8 leaves basil (FRESH, chopped)

1/2 cup onion (chopped)

1 teaspoon olive oil

1/2 teaspoon lemon zest

1/2 cup olives (chopped) I use Greek but you can choose your favorite

1/4 cup Pine Nuts (toasted)

1/4 teaspoon Anchovy paste (optional)

cracked black pepper and sea salt to taste

EASY PEASY PREP! Combine all ingredients accept oil, lemon zest and anchovy paste (if using) in a medium sized bowl. Add lemon and paste to the oil and stir until combined, pour over salsa mix and combine. Refrigerate for at least 15 minutes prior to serving. We noshed on these with Tostitos Scoops.. it was like an Italian taco salad!

THE GIVEAWAY

Now that you’re all hungry and stuff how about we set you up with some Frito-Lay snacks and say $100 DOLLARS (in the form of an Amex gift card) to host a killer Super Bowl party or an out of this world snack fest? One lucky Nuggetier (aka reader) will win this fabu prize! And how you say? I’ll tell ya.

Required for entry:

Visit the Snack Chat blog (which is a treat in itself). Follow Frito-Lay on Twitter (@FritoLay) and come join me as a Frito-Lay fan on Facebook…it’s fun, trust me!¬† Come back here and leave me a comment telling me you did this and what your all time FAVORITE game day snack is (If you don’t dig football, don’t tell me. I’d have to not like you and neither of us want that, ha ha).

Want ONE more entry? Follow me on Twitter and tweet this:

“I’m going “skinny” dipping w/@DipaolaMomma to #win $100 & snacks from @FritoLay http://bit.ly/e1veIW

MAX of two entries per person. Contest ends January 31, 2011 at 10 pm (est). Winner will be chosen by random number generation and notified via email on or about  February 2, 2011

This is post was not sponsored by Frito-Lay however I was provided with monetary compensation in exchange for creating the ORIGINAL recipes featured in this piece. Prizes are being provided by a third party.