The Zucchini Cake Experiment...no lab coat required

Zucchini, I just love that word...so unique and just simple great food!  Zucchini is a fabulously tasting summer squash that is also full of some great vitamins and super healthily!  So, I decided to make zucchini cakes...I mean when I get to experiment with one of my favorite vegetables and turn it into something like a crab cake...can you really go wrong?  :)  I think not!

These zucchini cakes turned out light and fresh tasting and had a wonderfully crunchy outside and a creamy melt in your mouth inside.  Pure perfection in my opinion!

INGREDIENTS:
2 zucchinis (graded into shreds)
1/2 tsp Kosher salt
1 cup of bread crumbs (fresh works best, but store bought are fine)
1 egg
1/2 shallot, finely diced
1/2 cup red bell pepper, diced (usually the equivalent of 1/2 a whole pepper)
1/4 cup of green bell pepper, diced
1 1/2 tsp of Old Bay seasoning
1 tsp Dijon mustard
1 tsp of mayonnaise or plain yogurt
1/2 tsp of crushed red pepper flakes
1 cup of panko bread crumbs
2 Tbsp of vegetable oil for frying

DIRECTIONS:
Cut both ends off of zucchinis and grade into a strainer.  Place the strainer in a larger bowl and sprinkle the 1/2 tsp of Kosher salt over the shredded zucchini.  The salt helps to start the process of releasing moisture from the shredded zucchini and it will drip through the strainer into the outside bowl. After you have sprinkled the zucchini with the salt, let it stand for approximately 30 minutes.  While you are waiting on the salt to penetrate the zucchini, get the remaining ingredients out and dice the shallot and red bell pepper.  After 30 minutes, take a folder paper towel and lay over top of the zucchini and press down to further eliminate any excess moisture.  Continue to do this until the zucchini is fairly dry and you have about a tablespoon of liquid in the outside bowl.

Once the zucchini from the strainer and place into another bowl.  Continue preparation by adding all the other ingredients, except for the vegetable oil and panko bread crumbs.    Mix the ingredients well.  After mixing the ingredients, if the consistency is too wet, continue to add more breadcrumbs until the consistency is perfect for molding into patties.  When you have reached the right consistency (damp and thick), form into about 8 patties (usually a heaping Tbsp makes a good size patty).  

Sprinkle the panko bread crumbs into another plate.  Roll the patties in the panko bread crumbs until well coated.  This coating of panko will help create that crunchy outside on the patties. 

Place the patties onto some wax paper in a pan and place in the refrigerator to chill (approximately 30 minutes).  After your patties have been chilled and are firm, remove them from the fridge and heat the 2 Tbsp of vegetable oil in a frying pan on medium-high heat.  Add the zucchini cakes to the pan and cook on both sides until browned (approximately 3-5 minutes each side).  Drain the cooked patties on a paper towel on a plate and serve immediately.  For a quick sauce, mix some chopped fresh herbs (such as chives and dill) and lemon juice and mayonnaise or just dip it in some simple ranch dressing.  Enjoy and remember to always make everything crazy good!! :)

"Always making it crazy good!" ~ Jodanna, the Crazy Good Cook

The Stick to Your Ribs, Not Your Thighs Chili

When you think of chili, most people think of some sort of ground meat, possibly some sausage, some beans like kidney or pinto beans, and a ton of cheese.  I don't know about everyone else, but I have often struggled to find a chili that actually has a little bit more taste to it that just meat, tomato, and cheese.  I found this great recipe for a Black Bean - Hominy Chili in USA Weekend.  I took the recipe and altered it slightly by changing some ingredients and adding a few others.  I call it "The Stick to Your Ribs, Not Your Thighs Chili"!  This truly is a meal that provides you with an adequate amount of protein to make you full and has a ton of healthy vegetables.  I promise that even if you have a man at home that is a meat-eating fanatic, he will be raving about the recipe and asking when you will be making it again!!

Ingredients:

1 quart good quality vegetable broth (I prefer Swanson's)
1 can (approx. 14.5 ounces) petite diced tomatoes
1 Tb. vegetable oil
1 shallot (or small white onion), diced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
3 large garlic cloves, finely chopped
1/4 cup fresh cilantro, rough chopped (reserve a few sprigs un-chopped as garnish)
3 Tbs. chili powder
1 Tbs. red pepper flakes (optional, if you want some added heat)
1 tsp. cumin
1 tsp. oregano
2 cans (approx. 15 ounces) drained and rinsed white hominy
1 can (approx. 15 ounces) drained and rinsed black beans
1 can (approx. 15 ounces) drained and rinsed kidney beans
1 ounce (or 1/8 cup) bittersweet chocolate, graded over a microplane

Directions:

Microwave vegetable broth and tomatoes in a microwave-safe container on high power until steamy hot, about 5 minutes.  

Meanwhile, heat 1 Tbs. vegetable oil in a Dutch oven over medium-high heat.  Add shallot and bell peppers; sauté until soft, about 5 minutes.  Add chili powder, cumin, and oregano; sauté until fragrant, about a minute or so.  Add diced garlic and sauté for another 1-2 minutes.  Add the beans and hominy along with hot broth and tomato mixture to pot.  If you want to do so, for added heat, you can now add the 1 Tbs. of red pepper flakes.  Bring to a boil, reduce heat to low and simmer, partly covered, until all vegetables are tender and flavors have blended well, about 20 minutes.  Stir in graded semi-sweet chocolate and chopped cilantro.  Simmer for 5-10 more minutes to blend the chocolate and cilantro.  Turn off heat and let chili stand a few minutes before serving.

I like to serve this chili with a spring of cilantro, a dollop of Greek yogurt (substitute for high fat sour cream), and a small cake of cornbread.  This chili is sure to get you raves and people asking for the recipe!  Enjoy and always remember to make it CRAZY GOOD!!

The Crazy Good Cook

*Above recipe slightly altered from USA Weekend - Healthy Black Bean-Hominy Chili.