What to do with the Courgettes
Aug. 5th, 2010 01:18 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
ysilmeis a question that unites all gardeners during the summer, I suppose *g*. I didn't even plant them this year, but my mother has more than enough for me, too, so I'm again thinking "Courgette dishes" on a daily base. As I'm currently trying to cook as fat-free as possible, the choices are a bit limited, as so many delicious dishes need a certain amount of olive oil to turn out well.
Anyway, a Courgette-Tomato ragu became our new favourite, and I can serve it on a weekly base:
Heat 1 tablespoon olive oil in a small to middle sized pan (should have lid) and braise lightly
1 middle-sized red onion, cut in thin chinks (correct term?) as well as
1-2 fresh garlic cloves, chopped
Wash and prepare
2 small or one middle-sized courgette and cut it in small dices, add to pan. Stir frequently and add about half a cup of white wine (how do you call this quenching of braising stuff with wine or liquid?).
Add a small can of chopped tomatoes (I prefer canned ones as the fresh to be had don't have much flavour and our own plants didn't give any fruit until recently) or chop 5-6 tomoatoes. You probably need more wine if using fresh tomatoes.
Season with salt and freshly ground black pepper, add a handfull of fresh herbs like thyme, rosemary, sage and two bay leaves (one if dried and about a large tablespoon of dried herbs instead), cover and let simmer for about 10 minutes. Take out the herbs if you used fresh, add some chopped basil if you like and serve with Penne or Tortiglioni.
As a variation, some chopped olives work very well, too.
Yesterday, I made a variation of my red lentil stew with courgettes and tomatoes which was also rather delicious: (serves three to four depending on the hunger and the amount of cheese added)
Braise in 1 tablespoon olive oil:
1 oninon cut in middle-sized dices
2 cloves of fresh carlic, chopped
1 middle-sized courgette
4 chopped tomatoes
Add a shot of white wine and a teaspoon of dried provencal herbs (in this case better than fresh as you can't take the fresh out afterwards) as well as
500g red lentils, washed and strained
1l water (or the amount necessary for the lentils)
powdered vegetable broth for 3/4l water, freshly ground pepper
Let cook lightly until the lentils are done (about 15 min for my variety). Cut up half of an Hallloumi or about 100g of Feta in small dices, add and let melt for about five minutes before serving.
Anyway, a Courgette-Tomato ragu became our new favourite, and I can serve it on a weekly base:
Heat 1 tablespoon olive oil in a small to middle sized pan (should have lid) and braise lightly
1 middle-sized red onion, cut in thin chinks (correct term?) as well as
1-2 fresh garlic cloves, chopped
Wash and prepare
2 small or one middle-sized courgette and cut it in small dices, add to pan. Stir frequently and add about half a cup of white wine (how do you call this quenching of braising stuff with wine or liquid?).
Add a small can of chopped tomatoes (I prefer canned ones as the fresh to be had don't have much flavour and our own plants didn't give any fruit until recently) or chop 5-6 tomoatoes. You probably need more wine if using fresh tomatoes.
Season with salt and freshly ground black pepper, add a handfull of fresh herbs like thyme, rosemary, sage and two bay leaves (one if dried and about a large tablespoon of dried herbs instead), cover and let simmer for about 10 minutes. Take out the herbs if you used fresh, add some chopped basil if you like and serve with Penne or Tortiglioni.
As a variation, some chopped olives work very well, too.
Yesterday, I made a variation of my red lentil stew with courgettes and tomatoes which was also rather delicious: (serves three to four depending on the hunger and the amount of cheese added)
Braise in 1 tablespoon olive oil:
1 oninon cut in middle-sized dices
2 cloves of fresh carlic, chopped
1 middle-sized courgette
4 chopped tomatoes
Add a shot of white wine and a teaspoon of dried provencal herbs (in this case better than fresh as you can't take the fresh out afterwards) as well as
500g red lentils, washed and strained
1l water (or the amount necessary for the lentils)
powdered vegetable broth for 3/4l water, freshly ground pepper
Let cook lightly until the lentils are done (about 15 min for my variety). Cut up half of an Hallloumi or about 100g of Feta in small dices, add and let melt for about five minutes before serving.
