This is week two of planning for Thanksgiving. I will make up my shopping list from the recipes and items I am planning for the big day. Ina Garten suggested a spread sheet and I decided to use her method. I think she uses a computer but I make my list up very quickly on a legal pad. I turn the page to landscape and write across the top of the sheet the categories such as meat, dairy, vegetables, etc. I then list my recipes on the left and put the amount I need of each ingredient in the appropriate column. After listing all of the items I am cooking, I make a grand total of the items needed to purchase and then I check my pantry and fridge to see if I have any of the items available. During the last few weeks of grocery shopping I have purchased items that I knew I would need for Thanksgiving and Christmas.
The first time I used this system was last year for my baking ingredients for Christmas and I was so happy that it worked for me so well. I had enough margarine, eggs, etc as I had made my spread sheet for the different items I was baking. This has been something in the past that I have never prepared for correctly and my sweet husband would have to make a quick dash to the store for me.
I will probably go to the store next Monday for most of the things I will be purchasing for Thanksgiving. I will not include those purchases in my weekly shopping trip as I don’t seem to concentrate as well on what I will need for Thanksgiving day and it seems I always forget things or buy the wrong thing.
That is exactly what I did this week when I went grocery shopping. I always do my shopping on Wednesday morning and one of my most favorite places to shop is Aldi. The store was just brimming with fresh fruits and vegetables. I was looking at the signs posted above the produce and I saw where they had the seedless cucumbers available. This isn’t something that is available all the time at Aldi and I had been wanting to try them. When I found them, I was so excited and just could not believe how healthy and fresh they looked.
I brought them home and put them in the fridge. Later in the day, I was taking them out of the package to put them in my vegetable crisper in my fridge and there as plain as day was the word, Zuchhinni. I couldn’t believe it and asked my husband if that really was Zuchinni and he said yes that is exactly what that is.
I was so disappointed and had a very busy weekend and kept debating on how to prepare the Zuchinni. I really don’t like it that much unless it is cooked on the grill and that wasn’t an option this weekend. I thought I would use the oven and roast it but I was broiling chicken for our Sunday meal so that wasn’t a good choice. Finally, I decided to stir fry it. Here is what I did:
Stir Fried Zuchinni
2 zuchinni sliced thinly and then cut in halves
2 tablespoons of good quality olive oil
3 cloves of garlic minced
1/4 cup grated parmesan cheese
1/2 teaspoon salt
1/2 teaspoon pepper
Heat the oil in a stir fry pan. Add the zuchinni and garlic and cook and stir constantly on medium heat for about five minutes or until tender. Remove from the heat and add 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Add parmesan cheese and serve immediately.
I do not usually like vegetables in the squash family but I really enjoyed this vegetable. My husband is not a fan of stir fried vegetables but he enjoyed the Zuchinni.
I will look for the seedless cucumbers this week but I am really glad that I chose the Zuchinni by mistake. This would be a good addition to a Thanksgiving meal and you could stir fry this vegetable while you are waiting on your bird to rest.
My Mother would laugh her head off to think I bought Zuchinni when I thought I was buying cucumber. And then again, being Southern, I don’t think my Mother ever bought Zuchinni.