A Sarcastic Appetite

Diet Dinner #3: Sauteed Zucchini with Mint & Tomato Salad
May 9, 2010, 10:03 pm
Filed under: Uncategorized

I, ah, overindulged a bit this weekend. There was some wine (Sauvignon Blanc), some pasta (homemade macaroni & cheese), some cocktails (vodka soda), and some pizza (chicken cutlet….and pepperoni). I know, I know. I totally went overboard.

In a time of crisis like this, I am forced to channel my mother, who makes so-called “diet dinners” when things have gotten a bit out of hand. Her standby is roasted chicken and steamed broccoli….but something tells me she’s not using my recipe for it. The chicken here had a little spice rub, but sorely needed a sauce – which of course is strictly verboten in my current situation. If you’re still intrigued, a similar recipe is here – just swap olive oil for the corn oil and let the spice rubbed chicken sit for ten minutes before pan roasting. And serve it with some kind of sauce, for crying out loud – even honey mustard will do.

Anyway, onto the veggies. I just hope they do the trick, so I can go back to slipping a Thin Mint or two before dinner….

Sauteed Zucchini with Mint

Serves 3.

1 small zucchini, thinly sliced

1 small yellow squash, thinly sliced

3-4 tbsp. olive oil

2 cloves garlic, minced

1/4 c. mint, chopped

In a large saute pan, warm the olive oil over medium-low heat. Add the garlic and saute until fragrant. Add the zucchini rounds and toss; add salt and freshly ground pepper. Continue to saute until tender, about 5-6 minutes. Add the chopped mint, heat through for a minute or so, then serve.

Tomato Salad

Serves 3.

1 pint cherry tomatoes, halved

1/4 small onion, thinly sliced

1 avocado, diced

1/4 c. olive oil

juice of one lemon

1 tbsp. dijon or whole-grain mustard

lots of salt and pepper

dash of crushed red pepper flakes

In a small bowl or measuring cup, combine the lemon juice, mustard, salt, pepper, and crushed red pepper flakes. Keep stirring, then add the olive oil in a smooth, steady stream, and keep stirring to emulsify it. Combine the tomato, onion, and avocado in a bowl; pour the dressing over (you may not want to use all of it). Let sit at room temperature so the flavors can meld. The dressing keeps well in the fridge if you end up hanging on to the leftovers.

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