Another Tomato Dish

I seem to be making a number of dinners that rely on tomatoes for their sauce. This week it was Zucchini Lasagna, and it turned out divine. In fact it was good for three days, since there are only 2 of us eating my meals these days.

Zucchini Lasagna
1 Tbsp. olive oil
1 med. onion, chopped
2 cloves garlic, smashed and finely diced
1 c. red wine
1-2 tsp. dried oregano and basil
2 14 oz. cans tomatoes, diced or whole, with juice
1 c. olive oil
6 zucchini, washed and cut into quarters length-wise
1 egg
1/3 c. flour
1/4 c. besam flour (Indian market--if you don't have it, just add more white flour)
salt and pepper
1-1/2 c. shredded Parmesan cheese
1 box lasagna noodles, cooked

In a large skillet (the largest you have, or else a soup pot), put 1 Tbsp. olive oil and heat.

Add chopped onion and garlic, and after it has softened and begun to brown, add oregano/basil. Add red wine and cook 1-2 min. Add both cans of tomatoes and mix well. Cover partially and simmer on medium heat. Check occasionally to be sure it's not cooking down too much, and if it is, add a bit of water and fully cover. You will want it very rich--but not scorched! Taste sauce and add salt if needed.

Note: The sauce at this point only had one can of tomatoes; later I added the second. You can do it all at once.

In the meantime, cook noodles and set aside, using a bit of olive oil to keep them from sticking to each other. Then heat 1 c. olive oil in a skillet. In a large Ziploc bag, add the flour(s) and some salt and pepper. In a large shallow bowl, beat one egg and add 1 Tbsp. water (not hot). Mix. Dip zucchini pieces in egg and then in flour mixture, and add to oil when it's hot enough. I did mine in two batches. When browning, turn frequently to cook all sides. Set out on paper towels when cooked so the excess oil will drain.

Preheat oven to 350 degrees. Lightly grease a rectangular baking dish and put a ladleful of the tomato sauce in the bottom of the pan, spreading around so it's just lightly covered. Add first layer of lasagne noodles. Add more sauce (about 3/4 c. this time) and a layer of zucchini pieces. Repeat until you have three layers if possible, and end with a layer of noodles and the last of the tomato sauce on top of that. Sprinkle with Parmesan (I personally don't think it's possible to ever have too much Parmesan). Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake another 20-25, watching carefully so it doesn't over-brown.

Here is where the finished product pic would go--if I had taken it! We were in a hurry to eat I guess. 8^)

Greek-Style Chicken

Every American cook has a repertoire of 64 ways to cook chicken, I bet. This is one that satisfies my desire for a meal almost as good as something I might get at Costa's in Seattle . . . if only I were there. I've just discovered a good Greek place in the South Bay, called Opa! in Willow Glen. But when we don't want to go out, there is always this yummy dish.

It calls for a spice mix from Whole Foods, called Mediterranean Rotisserie seasoning. I'm including a photo of the ingredients list to give you some idea what a good Mediterranean spice melange might have in it. However, have no fear. I doubt that the success of this dish depends on your spices being exactly like this!

Greek-Style Chicken                                
Serves 4
1 lb. chicken tenders or breast meat, boneless
3 Tbsp. flour for dredging
2 Tbsp. olive oil
2 cloves garlic, crushed and chopped fine
2 Tbsp. Mediterranean seasoning mix
      (or 1 Tbsp. mixed oregano, thyme, basil, mint, and coriander)
3/4 c. red wine (tasted first to be sure it's good)
14 oz. can of crushed or whole tomatoes with juice
        (or 4 large ripe tomatoes)
1 c. chicken broth
1/2 lb. crimini mushrooms, washed and chopped
3 Tbsp. chopped fresh mint (or to taste)
1 c. crumbled feta cheese (about 8 oz.)

Heat olive oil in a large saute pan. Dredge chicken pieces in flour, salt and pepper, adding them to the pan when the olive oil is heated. Brown on both sides.

Add garlic and cook carefully so that it doesn't burn. Add 2 Tbsp. Mediterranean seasonings and stir to mix well with chicken and pan drippings. Add red wine, de-glaze the pan, and cook off the alcohol. Add chopped tomatoes and chicken broth.

Cook with lid ajar on medium heat for about five minutes (more if thicker pieces of chicken are used). Control cooking-down process by replacing lid completely or turning down heat a little. Add chopped mushrooms near the end of the cooking time, and when mushrooms are soft, stir in feta cheese and sprinkle with chopped mint. OR to serve in a somewhat fancier way, pour chicken in serving bowl, sprinkle with feta cheese, and top with chopped mint.

This chicken begs to be eaten with a simple rice dish (white Jasmine rice with a little olive oil and parsley works for me) and a green salad. It is even better the second day, especially if you can add more fresh mint!