Shredded Squash Summer Pasta

We are, as expected, full of squash.  With a few yellow squash from a neighbor mixed in with our zucchini, some onions and shredded carrots, this pasta is brimming with veggies – even if the naked eye cannot detect them.  You would think this would be perfect to fool veggie-abhoring children, except Rice Kernel prefers to be vegetarian still so that wasn’t my purpose in delivering this dish. Instead, FHE abhorbs squash.  So what better way to celebrate summer’s bounty than with the help of a box grater!

Shredded Squash Summer Pasta

1 pound pasta, any shape
1 pound meat, optional (we used ground bison today)
1 onion, chopped
4-6 cups tomato sauce (depending how much sauce you like)
3 medium squash, grated
2 carrots, grated
1/2 tsp dry thyme
2 tbsp fresh pasley
2 bay leaves

Directions

1. In a deep, medium-sized pan, saute onions until translucent.  Add meat and cook until thoroughly cooked through (if using).  Add squash and carrots.  Cook 1-2 minutes, then add herbs and tomato sauce.  Simmer for 10 minutes. 
2. While sauce is simmering, cook pasta according to directions.  Drain and pour into sauce to combine.
3. Serve immediately.

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Hot Pocket Calzones

FHE used to love Hot Pockets from the freezer section (Lean Pockets is what we actually bought).  Simple and savory, I remember years of storing the tiny packages in our freezer for a last-minute bite in the morning and a post-soccer game snack at 11 p.m.  It has been years since we’ve purchased them, mostly because they aren’t the most wholesome food choice.  (FHE’s words, not mine.)  But that doesn’t mean we don’t enjoy them.  With fresh pizza dough aplenty at the grocery store, homemade versions can come together quickly.  This is also a project perfect for little fingers.  For my mostly-vegetarian son, this means a little cheese and lots of broccoli.  He’s recently (finally) discovered a love of pepperoni so that was on our menu as well today.

Making a hot pocket or a calzone is similar to making a pizza.  Some tips, though: 

1. Poke small holes in the top of your calzone so steam can escape and you don’t develop too many air pockets inside.
2. Be sure to seal the edges really well, otherwise you will have a big mess.
3. Brush the top of the calzone with olive oil or eggwash before you put it in the oven for a golden finish.
    
   Basic recipe here.
    
   

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Zucchini Bison Meatballs

It’s that time of year – plenty of zucchini in our garden.  Here, we’ve grated zucchini into lean bison meat, which add so much moisture and flavor with minimal extra calories.  You can stir them into marinara and serve over pasta for a traditional meal, or prepare them ahead of time as an appetizer.

Zucchini Meatballs, adapted from Livewell 360

Ingredients

20 oz package of ground bison (or beef or turkey breast)
2 medium zucchini, grated
1/4 onion, grated
1/4 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp dried basil
1/2 tsp oregano
1/2 tsp black pepper

1. Preheat oven to 350 degrees F.
2. If you have a cooling rack, spray it with cooking oil and place it on top of a half sheet pan. If you don’t have a cooling rack, spray the top of the sheet pan with cooking oil.
3. In a large bowl, combine the grated zucchini, grated onion, salt, garlic powder, onion powder, basil, oregano, pepper and turkey. Mix well.
4. Scoop small palm-size portions, shape them into balls, and place them on the cooling rack in rows. Continue until all of the mixture has been used.
5. You should have about 3 dozen meatballs.
6. Cook in oven for 15-20 minutes, until cooked through.

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Scallion Meatballs with Ginger-Soy Glaze

 

 

 

 

something different.)  “No, like with something else in it.”  Here was my (easy) answer tonight.  (And one that was, fortunately, well-received.)

Scallion Meatballs with Ginger-Soy Glaze, from Smitten Kitchen

Sauce
1/2 cup dark brown sugar
1/2 cup water
1/2 cup soy sauce, preferably Japanese or reduced sodium
1/2 cup mirin (sweet rice wine), or 1/2 cup sake with 1/4 cup sugar
1/4 cup peeled, chopped ginger (I used half and it tasted like plenty to me; adjust to your preference)
1 teaspoon ground coriander
4 whole black peppercorns

Meatballs
1 pound ground turkey, chicken or beef (original recipe calls for turkey)
4 large or 6 small scallions, finely chopped
Half bunch cilantro, finely chopped (about 1/2 cup) (the cilantro-averse can use flat-leaf parsley)
1 large egg
2 tablespoons sesame oil, toasted if you can find it
2 tablespoons soy sauce
Freshly ground black pepper
Vegetable oil

Make sauce: Bring sugar and water to a boil in a small saucepan over medium-high heat, stirring until sugar melts completely. Reduce heat to a medium-low and add soy sauce, mirin, ginger, coriander and peppercorns. Simmer, stirring occasionally, until reduced by half, about 30 minutes, though this took me a bit longer to reduce it until it was syrupy enough that I thought it would coat, and not just dribble off the meatballs. You can keep it on a back burner, stirring it frequently, while browning the meatballs in the next step. Once it has reduced to your satisfaction, strain through a sieve.

Make meatballs: Mix turkey, scallions, cilantro, egg, sesame oil, soy sauce and several grindings of black pepper in a bowl. I like mixing meatballs with a fork; it seems to work the ingredients into each other well. Roll tablespoon-sized knobs of the mixture into balls. The mixture is pretty soft; I find it easiest to roll — eh, more like toss the meatballs from palm to palm until they’re roundish — meatballs with damp hands.

In a skillet over medium-high heat, generously cover bottom of pan with vegetable oil. Working in batches to avoid crowding, place meatballs in pan and cook, turning, until browned all over and cooked inside, about 8 minutes per batch. Arrange on a platter (a heated one will keep them warm longer), spoon a little sauce over each meatball, and serve with toothpicks. Alternatively, you can serve the glaze on the side, to dip the meatballs.

Do ahead: The sauce can be made up to 2 days in advance and refrigerated until needed. If needed, you can rewarm or keep the meatballs warm in a 200-degree oven until ready to serve.

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Campanelles with Eggplant, Carrot and Green Onion

Still on a hunger strike from his recent cold/fever, the only thing Rice Kernel wanted was pasta and carrots.  A little too boring for the rest of us, I threw in some summer garden staples for some color and texture contrast: scallions for some crunch and mild onion flavor, cilantro for some earthiness and a bounty of silky, creamy eggplant.  Oh, and some organic beef and sausage for the boys.  But you could easily omit the meat or substitute it with firm tofu or some pine nuts.  It’s seasoned simply with salt and pepper.  Throw in your favorite pasta shape (cooked in plenty of salted, boiling water) and you’re set!

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