Tag: squash

Vegetable, White Bean, and Orzo Soup

by Pam on September 17, 2014

Recipe revisited… I spent the day with my curtains closed and ice packs on my head due to an excruciating headache that has left me useless. Obviously, I am not able to cook a new recipe tonight so I thought I would re-post one that I’ve been craving. This soup is simple to make and is comforting, healthy, and delicious. I hope to be back to cooking tomorrow.

Originally posted April 1, 2011:

I had a busy day and didn’t have a lot of time to make dinner so I decided to use up what I had on hand and make a big pot of soup. I found carrots, zucchini, squash, spinach, and onion in the refrigerator (and luckily my neighbor had some celery I could have – thanks Cheryl!). I found some white beans and orzo in the cupboard and decided to throw them in the soup too. It was quick and super easy to make and tasted fantastic. I served my soup with feta cheese sprinkled on top but my kids preferred it without cheese.

Heat the olive oil in a large Dutch oven over medium heat. Add the onion, carrots, celery, dried basil, and oregano. Cook, stirring frequently, for 5-6 minutes; add the minced garlic and cook for one more minute, stirring constantly. Add the broth, tomatoes, beans, and sea salt and freshly cracked pepper, to taste then cover with a lid and cook for 30-40 minutes, or until the veggies are tender. Add orzo and cook for 8 minutes then add the zucchini, yellow squash, and spinach. Taste and re-season if needed. Cook for 2 minutes then ladle into bowls. Top each bowl of soup with feta cheese and serve immediately. Enjoy.

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Vegetable, White Bean, and Orzo Soup

Yield: 8

Ingredients:

1-2 tsp of olive oil
1/2 sweet yellow onion, diced
3 carrots, diced
3 stalks of celery, diced
1/2 tsp dried basil
1/4 tsp dried oregano
2 cloves of garlic, minced
6 cups of chicken broth
1 15 oz can of diced tomatoes, drained
1 15 oz can of cannellini beans, drained
Sea salt and freshly cracked pepper, to taste
1/2 cup of orzo
1 cup of zucchini, diced
1 cup of yellow squash, diced
2 cups of baby spinach
Feta cheese, garnish

Directions:

Heat the olive oil in a large Dutch oven over medium heat. Add the onion, carrots, celery, dried basil, and oregano. Cook, stirring frequently, for 5-6 minutes; add the minced garlic and cook for one more minute, stirring constantly. Add the broth, tomatoes, beans, and sea salt and freshly cracked pepper, to taste then cover with a lid and cook for 30-40 minutes, or until the veggies are tender. Add orzo and cook for 8 minutes then add the zucchini, yellow squash, and spinach. Taste and re-season if needed. Cook for 2 minutes then ladle into bowls. Top each bowl of soup with feta cheese and serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking.net

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Spicy Zucchini and Squash Spears

by Pam on August 4, 2014

We haven’t had zucchini or squash much lately so I decided to do a quick and easy sauté of zucchini and squash spears with crushed red pepper flakes. They took minutes to cook, tasted delicious, and paired nicely with my Asian inspired dinner. Simple recipes are my favorites!

Heat the vegetable oil in a skillet over medium heat. Add the crushed red pepper flakes to the oil then add the zucchini and squash spears to the hot skillet. Season with sea salt and freshly cracked pepper, to taste. Cook, gently stirring occasionally, for 3-4 minutes. Add the minced garlic, and cook, stirring constantly, for 1 minute. Remove from skillet onto a serving plate. Serve immediately. Enjoy.

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Spicy Zucchini and Squash Spears

Yield: 4

Cook Time: 5 min.

Ingredients:

2 tsp vegetable oil
Pinch of crushed pepper flakes, more if desired
1 zucchini, cut into small spears
1 yellow squash, cut into small spears
Sea salt and freshly cracked pepper, to taste
1 clove of garlic, minced

Directions:

Heat the vegetable oil in a skillet over medium heat. Add the crushed red pepper flakes to the oil then add the zucchini and squash spears to the hot skillet. Season with sea salt and freshly cracked pepper, to taste. Cook, gently stirring occasionally, for 3-4 minutes. Add the minced garlic, and cook, stirring constantly, for 1 minute. Remove from skillet onto a serving plate. Serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

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Mediterranean Boneless Pork Chops

Talk about a delicious weeknight summer meal! These thin and lean thin pork chops are pan seared and served topped with julienned summer squash, roasted tomatoes, lemon juice, olives and Feta cheese. So much flavor and color in this dish!

And it’s hard to believe how light this is! One serving is two thin chops with a generous amount of vegetables on top for only 230 calories (or 6 Weight Watcher Points) I had to actually double check that to see if I was wrong because it sounded too good to be true. If you have a spiralizer, you can use that instead of a mandolin to cut the zucchini and squash.

Mediterranean Boneless Pork Chops
gordon-ramsay-recipe.com
Servings: 4 • Size: 2 chops, 3/4 cups veggies • Old Points: 5 • WW Points+: 6 pt
Calories: 230 • Fat: 9 g • Carb: 9 g • Fiber: 2 g • Protein: 28 g • Sugar: 2 g
Sodium: 502 mg • Cholest: 72 mg

Ingredients:

16 oz (8) thin sliced center cut boneless pork chops
3/4 tsp of McCormick Montreal Chicken Seasoning (25% Less Sodium)
1 small (6 oz) zucchini, ends trimmed off
1 small (6 oz) yellow squash, ends trimmed off
1 cup halved grape tomatoes
1 tablespoon extra virgin olive oil
¼ tsp Kosher salt and fresh cracked pepper
¼ teaspoon oregano
3 garlic cloves, sliced thin
cooking spray
1/4 cup of pitted and sliced Kalamata olives
1/4 cup of crumbled Feta cheese
fresh juice from 1/2 large lemon
1 tsp grated Lemon rind

Directions:

Preheat oven to 450 degrees. Season the pork chops with Montreal seasoning (or any seasoned salt you like).

To Julienne the Zucchini and Yellow Squash: Use a mandolin fitted
with a julienne blade, or slice the zucchini into 1/8-inch thick slices.
Cut the slices lengthwise into 1/8-inch thick strips.

Toss the tomatoes with 1/2 tbsp of the olive oil, 1/8 tsp salt, pepper, and oregano. Place tomatoes, cut side up, on a baking sheet lightly sprayed with cooking spray; roast for 10 minutes. Add sliced garlic and roast for another 5 minutes (this will prevent the garlic from burning). Transfer to a large work bowl and set aside. Reduce oven to 200°F.

Heat a large non-stick skillet over medium-high heat, add remaining 1/2 tablespoon of olive oil and zucchini with 1/8 tsp salt and sauté until tender, about 5 minutes. Add to bowl with tomatoes and place in the warm oven.

Working in two batches, spray the skillet with cooking spray and cook half of the the pork chops on medium-high heat for about 1 1/2 to 2 minutes on each side. The pork chops are thin so you don’t want to over cook them or they will be tough. Set aside on a platter.

Remove the vegetables from the oven toss with Kalamata olives, juice of lemon and lemon rind. Serve the vegetables over the pork chops and top with Feta cheese.