Zucchini Slop

This one-pot side dish is exactly what summer tasted like in my childhood. I have no idea how my mom came up with the recipe or when she started making it. I just know that I love it.

So, I am sharing it with you so you can enjoy the last of the zucchinis and keep a little taste of summer in your fall.

Mama Sue's Zucchini Slop
Makes 4-6 servings
Prep Time: 20 minutes of chopping
Cook time: About 50 minutes

4 medium baking potatoes, peeled and cubed
1 medium onion, diced
3 cloves garlic, minced
4 Tbsp butter (additional butter to taste)
1 green pepper, cored and seeded, roughly diced
1 large or 2 medium zucchini, peeled, quarter, and sliced
Salt and pepper to taste

Place potatoes, onion, garlic, and butter in a large pot. Barely cover with water. Bring to a boil over medium heat and cook until potatoes begin to soften, about 25 to 30 minutes.

Add green pepper and zucchini. Continue cooking over medium heat (uncovered) until all ingredients begin to turn to soften and turn to slop, about 15 to 20 minutes. It is important to stir often.

Also, you might need to add water or milk to reach desired consistency. I prefer a thick consistency, like a stew. Add salt, pepper, and additional butter to taste.

Enjoy.

Week 39: Spring Couscous

I'm not a huge fan of couscous. It usually tastes dry and has kind of a weird texture. I thought I'd try this, though, to see what the couscous tasted like mixed with lots of other stuff. Also, the recipe reminded me a little of risotto, except way healthier and faster. I was happy with the final product.

Spring Couscous
Adapted from Everyday Food, May 2010 (p. 94)

Makes 4 servings
Prep and Cook time: 15 minutes



3 Tbsp unsalted butter
4 scallions, sliced thinly
Zest and juice of one lemon, separated
Salt and Pepper
1 lb asparagus, trimmed and cut into 1/2" pieces
3/4 C frozen peas
1-1/4 C low-sodium chicken broth
1-package (5.9 oz) Near East Parmesan couscous
1 lb chicken breast, cooked and shredded
1 Tbsp dried parsley

1. In a medium saucepan, melt the butter over medium-low heat. Add the scallions and cook, stirring constantly, until softened (approximately 3 minutes). Add the lemon zest and the broth and season with a little salt and pepper.

2. Bring to a boil, then add the asparagus and peas. Return to boiling and stir in the couscous and the chicken.

3. Remove from heat, cover, and let sit for 5 minutes.

4. Stir in the lemon juice and the parsley and season with salt and pepper.

Kitchen Challenge 2: Squash it

These fall lovelies caught my eye at the Farmers Market a few weekends ago and inspired the second kitchen challenge.





In honor of fall, I'd like to pose a challenge to you, our readers. (We have at least a few readers out there, right?)

Cook something with squash in it - real squash (not frozen or canned).

Sometime between now and November 22 (Sunday). . .

Option 1: Blog about it
Cook a new squash item. Take a picture of the squash creation. Create a post on your own blog that includes the recipe and the picture. Add a comment on this post linking us back to your creation.

Option 2: Email us about it
Cook something new with squash. Take a picture of it. Email the picture and the recipe to CookEatRepeatChallenge@gmail.com

I'll randomly draw a name from those who participate and send some kitchen-related mail love to a lucky reader.

And, we'll all learn lots of great new ways to use squash.