New Twists on Old favorites

IMG_3379cannellini-beansfried-zucchini-recipe-pin

For many of us, summer time used to mean picnics in the park on concert nights or  frequent dinners on a restaurant’s patio or sidewalk. This summer most of us have changed our dining patterns and are cooking more.

But that doesn’t mean we don’t want to eat well and with variety just because our movements may be restricted. But it’s still summer; it’s hot; we may be lazy. We want fairly quick to prepare meals that won’t overheat us or our kitchens. And we may want new ways to serve favorite foods.

The following recipes should fit that description. This is the time to use your appliances like slow cookers, instant pots, and counter top ovens.

We’ll start with a no cook cabbage slaw with a twist- no mayonnaise for those who are mayo averse. It’s been adapted from the New York Times

IMG_3379Cabbage Slaw with Mango (4-6 servings)

INGREDIENTS
1 (8-ounce) bag coleslaw (about 3 cups) or make your own super-fresh using a mandolin for slicing
2 large, slightly firm mangoes (about 1 3/4 pounds), peeled, pitted and thinly sliced (about 2 cups) or buy already sliced for an even easier prep
1/2-/34 c. shredded carrots (optional)
1/2-3/4 c. shredded purple cabbage (optional)
½ cup chopped fresh cilantro, mint or parsley
2 tablespoons freshly squeezed lime juice
1 tablespoon honey, agave syrup or maple syrup
¼ teaspoon celery seed
¼ teaspoon freshly ground black pepper
salt to taste
2 scallions, thinly sliced

DIRECTIONS

Mix everything together and toss to combine. Chill and serve.

NOTES:  Delicious with chicken or fish as a side dish. Add a little rice vinegar and some Trader Joe’s Chile Lime Seasoning for extra flavor. Mango chunks work equally well and save prep time. If it looks dry, add additional lime juice. For an eclectic Asian twist, pour on a splash of sesame oil.

An easy to make, one-pot main dish is always welcome. The original recipe called for shrimp but I substituted boneless chicken breast. This keeps well and even improves after a day or two in the fridge.

cannellini-beansLemony Chicken and Bean Stew (serves 4)

INGREDIENTS
1 teaspoon fresh lemon zest and 2-3  Tablespoons lemon juice, to taste
1 teaspoon sweet or smoked paprika
3 garlic cloves, grated
1 pound skinless, boneless chicken breasts, cut into chunks
4 tablespoons margarine or olive oil
2 large leeks, trimmed, halved and sliced crosswise 1/2 inch thick or a large onion, minced.
2 -15 oz can cannelloni beans, rinsed
2 cups chicken or vegetable stock
2 T finely chopped fresh parsley
salt and pepper

DIRECTIONS

  1. Combine lemon zest, paprika, garlic, 3/4 teaspoon salt and 3/4 teaspoon pepper in a medium bowl. Add chicken and toss to coat.
  2. In a large pot, melt margarine or heat oil over medium-high heat. When hot, add chicken and cook, stirring occasionally, until cooked. Transfer to a plate and set aside.
  3. Add leeks, and cook over medium until leeks are soft and starting to brown, 4-5 minuted.
  4. Add beans and broth and bring to boil over high heat.
  5. Lower heat and simmer, 8-10 minutes.
  6. Stir in chicken and any juices from the plate, parsley and lemon juice.
  7. Check seasoning and add additional salt, pepper and lemon juice to taste.

NOTES: Flaky white fish ( like cod, haddock, halibut), firm tofu or boneless chicken thighs would also work in this recipe. Use butter instead of margarine. Easy to double.

To get the most juice out of a lemon, use room temperature lemons, if possible, and roll the lemon on the counter before juicing. Other vegetables such as spinach could be added at the end. Serve over farro or brown rice.

Everyone loves French fires. For change, how about serving fried zucchini now that fresh zucchini is so abundant. It’s a lot easier than you think, a good way to involve kids in the kitchen, and simple to cook especially with an air fryer or counter top oven.

fried-zucchini-recipe-pinFried Zucchini (Serves 4-6)

INGREDIENTS
6 medium summer squash cut into fries or 1/4 inch rounds
1/4 cup flour
2 egg whites
1 tablespoon soy sauce
1 1/2 c panko

DIRECTIONS

  1. Preheat oven or air fryer to 400.
  2. Mix flour, eggs whites and soy sauce together
  3. Roll zucchini in flour, then egg, then panko.
  4. Bake or airfry for about 15 minutes until brown and crispy.

NOTES: Mix some grated cheese or herbs into panko crumbs. Sprinkle with grated cheese; serve with garlic mayo, horseradish sauce, or salsa.

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