I hope everyone had a glorious holiday season as I did this year! Food, family, friends (though I could have used more friend-time), gifts, singing, and all that good stuff--and it's not quite over yet! I had my share of cookies, cake, pie, rich foods, peppermint mochas, and chocolate--so much chocolate! Tell me of your holidays, I wish to hear!
Sometimes, you just need a ton of veggies after the holidays. Like me, you're craving them after the ridiculously rich food and decadent sweets of Christmastime (I'm not kidding, I out-sweeted my sweet tooth this year). That's where chili comes in--still hearty, filling, and delicious, but incredibly healthy and filled with good stuff! And you can use up some of that leftover turkey!
UPDATE: Just a note. This recipe got rave (RAVE) reviews from my husband, who said that from now on, this is the only chili I will be making. Just a bonus that it's so dang healthy!
Ingredients:
2 T. olive oil
1 large red onion, diced
3 cloves of garlic, minced
3 stalks of celery, diced
3 bell peppers (of varying colors), seeded and diced
2 zucchini, diced
1 small butternut squash (or any variety, really), peeled, seeded, and diced
3 15 oz. cans of beans, varieties of your choice, drained and rinsed (I used cannellini and kidney)
2 cups leftover turkey, diced or shredded
1 pound ground chicken or turkey, or more leftover turkey
1 28 oz. can whole peeled tomatoes
2-3 cups chicken/turkey broth
2-3 T. chili seasoning (we used Penzey's CHILI 9000)
For extra spice: ancho or chipotle chili powder
1 6 oz. can tomato paste
Salt & pepper to taste
Instructions:
Heat olive oil in a LARGE stock pot over medium heat. Add onion, celery, garlic, and peppers and sautee until tender and onion is translucent. Add in the raw ground meat, if you're using it, breaking it apart with the spoon. Cook until browned a bit. Add in the zucchini and butternut squash, and cook until a little tender (about 5 minutes--it doesn't quite need to be cooked through). Toss in your seasonings at this point, and cook for 2-3 minutes.
Add in the beans, tomatoes, tomato paste, broth, and leftover turkey--bring to a simmer, turn heat to low or medium low, and allow to cook for at least 30 minutes, stirring occasionally. Allow to cook until it reaches the consistency you like (we like our chili thick), and correct any seasonings.
Serve hot and top with your favorite chili toppings!
This could easily be thrown into a slow-cooker (though I recommend browning the onions and meat first for flavor) and cooked on low for 8 hours.
Showing posts with label zucchini. Show all posts
Showing posts with label zucchini. Show all posts
Saturday, December 28, 2013
Tuesday, June 11, 2013
Greek-Inspired Feast
Well, hi, friends! It's been too long!
I'm back for a surprise appearance!
So, at my parents' house, we have a garden. It's been very warm and rainy here in MD, and therefore the garden has just exploded with growth! That, coupled with working at an organic market and two Costco memberships in the house, means we sometimes have an over-abundance of produce that needs to be cooked.
I cannot emphasize enough, though, the growth in the garden. Oregano, basil, thyme, mint, cilantro, parsley, dill, kale, chard, squash, peppers, tomatoes, green beans...it's ridiculous. Oh, and there's a cucumber plant in there somewhere, but I'm afraid the squash is gonna choke it out.
So, the following is what I'm preparing right now in order to get rid of some of what we have laying around!
Keftedes-Inspired Burgers
1 pound 20/80 ground beef
1/3 cup finely chopped fresh oregano
3 T. finely chopped mint
3 garlic cloves, crushed and minced
1 egg
Zest of 1/2 a lemon
Salt & pepper
Marinated Portabella Mushroom Caps
3 large portabella caps, washed and dried
4 garlic cloves, minced
3 T. olive oil
2 T. balsamic vinegar
Salt & pepper to taste
2 T. finely chopped fresh oregano
Mediterranean Sauteed Greens and Beans
2 T. olive oil
1-2 bunches of Swiss chard, chopped
Zest and juice of 1 lemon
2 garlic cloves, minced
1/2 cup white wine
1 15-oz can of cannelini beans, drained and rinsed
A handful of cherry tomatoes
Salt & pepper to taste
Heat olive oil in a large skillet over medium heat. Toss in chopped chard stems and cherry tomatoes. Allow to cook until the tomatoes are tender and squishy.
Greek-Style Zucchini
2 T. olive oil
1 1/2 pounds zucchini/summer squash, sliced into 1/2 inch think pieces (if large, quarter them, if medium, half them)
2 garlic cloves, minced
1 red onion, sliced
Zest of 1/2 a lemon, juice of a whole lemon
Salt & pepper to taste
1/3 cup chopped fresh oregano
Heat your olive oil in a large skillet over medium heat. Add in your sliced onion and cook until tender.
Serve everything with a healthy sprinkling of feta cheese!
Who ever said low carb and gluten free had to be boring?
I'm back for a surprise appearance!
So, at my parents' house, we have a garden. It's been very warm and rainy here in MD, and therefore the garden has just exploded with growth! That, coupled with working at an organic market and two Costco memberships in the house, means we sometimes have an over-abundance of produce that needs to be cooked.
I cannot emphasize enough, though, the growth in the garden. Oregano, basil, thyme, mint, cilantro, parsley, dill, kale, chard, squash, peppers, tomatoes, green beans...it's ridiculous. Oh, and there's a cucumber plant in there somewhere, but I'm afraid the squash is gonna choke it out.
 |
| I had to cut out at least half of our thyme and oregano that were taking over the garden. |
 |
| Who needs coat hooks? Those are for herb drying! |
 |
| Some of the massive amounts of Swiss chard that are springing forth. |
Keftedes-Inspired Burgers
1 pound 20/80 ground beef
1/3 cup finely chopped fresh oregano
3 T. finely chopped mint
3 garlic cloves, crushed and minced
1 egg
Zest of 1/2 a lemon
Salt & pepper
Preheat your grill to medium-high or high heat.
Mix together ingredients in a small bowl. Allow to sit for at least one hour in the fridge.
Form into four equal-sized patties and grill over high heat for about 5 minutes on each side (for a well-done burger).
3 large portabella caps, washed and dried
4 garlic cloves, minced
3 T. olive oil
2 T. balsamic vinegar
Salt & pepper to taste
2 T. finely chopped fresh oregano
Toss ingredients into a ziploc bag and allow to marinate for at least 1 hour. Shake it around every now and then to redistribute.
Grill over high heat for about 4 minutes on each side, or until charred and tender.
Mediterranean Sauteed Greens and Beans
2 T. olive oil
1-2 bunches of Swiss chard, chopped
Zest and juice of 1 lemon
2 garlic cloves, minced
1/2 cup white wine
1 15-oz can of cannelini beans, drained and rinsed
A handful of cherry tomatoes
Salt & pepper to taste
Heat olive oil in a large skillet over medium heat. Toss in chopped chard stems and cherry tomatoes. Allow to cook until the tomatoes are tender and squishy.
Toss in your chopped chard. It will look like a lot, but trust me, it cooks down.
Once the greens have cooked down, add the white wine, beans, lemon zest, lemon juice, and garlic cloves. Allow to simmer, cooking off the liquid.
Before serving, season with salt and pepper and allow to cook a bit more. Taste and serve!
Greek-Style Zucchini
2 T. olive oil
1 1/2 pounds zucchini/summer squash, sliced into 1/2 inch think pieces (if large, quarter them, if medium, half them)
2 garlic cloves, minced
1 red onion, sliced
Zest of 1/2 a lemon, juice of a whole lemon
Salt & pepper to taste
1/3 cup chopped fresh oregano
Heat your olive oil in a large skillet over medium heat. Add in your sliced onion and cook until tender.
Add in the garlic and zucchini. Cook for 10 minutes over medium heat, until the zucchini begins to soften.
Now add in 2/3 of your oregano and the lemon zest and juice. Stir to combine.
If you are impatient like me for the zucchini to cook through, you can place a lid over the top so the squash cooks faster. Make sure it's not too liquidy by leaving a gap.
Season with salt and pepper to taste and serve, sprinkling with the remaining oregano.
Serve everything with a healthy sprinkling of feta cheese!
Who ever said low carb and gluten free had to be boring?
Friday, March 29, 2013
Vegetarian Moussaka
Moussaka is essentially the Greek lasagna--there are thousands of recipes for it, and everyone says theirs is the right one. I learned recently that the "traditional" topping may not be a bechamel sauce, but a yogurt mixture, which sounded great to me! So I decided to try it out! I actually prefer the flavor to the bechamel, and it feels a bit more, I don't know, nutritious.
I love moussaka, and my mom requested it this week, but I wasn't feeling a heavy meat-filled meal. So, we did a vegetarian version with lentils, which came out delightfully! Even better the next day!
Ingredients:
500 grams eggplant, thinly sliced (about one LARGE eggplant, or two small ones/2 lb.)
250 grams zucchini, thinly sliced (about two medium/1 lb. zucchini)
250 grams Yukon Gold potatoes, thinly sliced (about 2 medium/1 lb. potatoes)
2-3 T. olive oil
Filling:
1 cup cooked lentils
2 carrots, diced
2 stalk of celery, diced
1 large yellow onion, diced
2 cloves of garlic, chopped
2 T. cider vinegar
1 t. Worcestershire sauce
1/2 t. gluten-free soy sauce
1 t. ground cinnamon
1 t. oregano
1/2 t. ground nutmeg
1/2 t. ground allspice
1/2 t. fennel seeds
14 oz. can diced or crushed tomatoes
Salt & pepper to taste
About 4 oz. crumbled feta cheese
Topping:
1 cup Greek yogurt
1 cup cottage cheese
1 egg
Pinch of nutmeg and cinnamon
1 t. fresh thyme leaves
Salt to taste
Instructions:
Toss your eggplant and zucchini slices in a large bowl with some salt. Allow to sit and sweat out their water for at least 30 minutes. Rinse and pat dry on a few layers of paper towels.
Toss eggplant, potatoes, and zucchini in olive oil until lightly coated. Preheat your broiler and place a rack on the highest slot. Spread the vegetables over a few foil-lined cookie sheets, in single layers, and broil for 5-10 minutes, until lightly browned on top and tender. Set aside and allow to cool.
Now preheat your oven to 375 degrees F.
In a large, lidded skillet, heat 1 T. oil over medium heat. Saute onion, carrot, celery, and garlic until cooked through and lightly browned. Add in your spices and allow them to "bloom" (i.e. until you can REALLY smell them), about 2 minutes. Toss in the lentils, vinegar, sauces, and tomatoes. Bring to a simmer, reduce heat, and partially cover the pan. Cook until the liquid is reduced and the mixture is thick and pasty (30 min. to an hour). Taste and correct seasonings to your liking.
Grease an 8x8 or 9x9 inch glass/ceramic baking pan.
Arrange 1/3 of your vegetables in the bottom of the pan in the order of: eggplant, potatoes, zucchini. Spread half of the lentil filling mixture over this, and top with half of the feta. Repeat. Then, for the last layer, reverse the vegetable order (zucchini, potatoes, eggplant) and you are done assembling! Cover with aluminum foil and bake for 25 minutes in the preheated oven.
While that's baking, in a food processor, combine the topping ingredients until smooth. Once the first bake is finished, remove the moussaka from the oven and remove the foil. Raise the oven temperature to 400 degrees F. Spread the yogurt mixture over the top of the dish and place back in the oven, uncovered. Bake for 30 minutes more, until the top is lightly browned and the sides are bubbling.
Enjoy alone, or with a lovely Greek salad!
I love moussaka, and my mom requested it this week, but I wasn't feeling a heavy meat-filled meal. So, we did a vegetarian version with lentils, which came out delightfully! Even better the next day!
Ingredients:
500 grams eggplant, thinly sliced (about one LARGE eggplant, or two small ones/2 lb.)
250 grams zucchini, thinly sliced (about two medium/1 lb. zucchini)
250 grams Yukon Gold potatoes, thinly sliced (about 2 medium/1 lb. potatoes)
2-3 T. olive oil
Filling:
1 cup cooked lentils
2 carrots, diced
2 stalk of celery, diced
1 large yellow onion, diced
2 cloves of garlic, chopped
2 T. cider vinegar
1 t. Worcestershire sauce
1/2 t. gluten-free soy sauce
1 t. ground cinnamon
1 t. oregano
1/2 t. ground nutmeg
1/2 t. ground allspice
1/2 t. fennel seeds
14 oz. can diced or crushed tomatoes
Salt & pepper to taste
About 4 oz. crumbled feta cheese
Topping:
1 cup Greek yogurt
1 cup cottage cheese
1 egg
Pinch of nutmeg and cinnamon
1 t. fresh thyme leaves
Salt to taste
Instructions:
Toss your eggplant and zucchini slices in a large bowl with some salt. Allow to sit and sweat out their water for at least 30 minutes. Rinse and pat dry on a few layers of paper towels.
Toss eggplant, potatoes, and zucchini in olive oil until lightly coated. Preheat your broiler and place a rack on the highest slot. Spread the vegetables over a few foil-lined cookie sheets, in single layers, and broil for 5-10 minutes, until lightly browned on top and tender. Set aside and allow to cool.
Now preheat your oven to 375 degrees F.
In a large, lidded skillet, heat 1 T. oil over medium heat. Saute onion, carrot, celery, and garlic until cooked through and lightly browned. Add in your spices and allow them to "bloom" (i.e. until you can REALLY smell them), about 2 minutes. Toss in the lentils, vinegar, sauces, and tomatoes. Bring to a simmer, reduce heat, and partially cover the pan. Cook until the liquid is reduced and the mixture is thick and pasty (30 min. to an hour). Taste and correct seasonings to your liking.
Grease an 8x8 or 9x9 inch glass/ceramic baking pan.
Arrange 1/3 of your vegetables in the bottom of the pan in the order of: eggplant, potatoes, zucchini. Spread half of the lentil filling mixture over this, and top with half of the feta. Repeat. Then, for the last layer, reverse the vegetable order (zucchini, potatoes, eggplant) and you are done assembling! Cover with aluminum foil and bake for 25 minutes in the preheated oven.
While that's baking, in a food processor, combine the topping ingredients until smooth. Once the first bake is finished, remove the moussaka from the oven and remove the foil. Raise the oven temperature to 400 degrees F. Spread the yogurt mixture over the top of the dish and place back in the oven, uncovered. Bake for 30 minutes more, until the top is lightly browned and the sides are bubbling.
Enjoy alone, or with a lovely Greek salad!
Friday, February 15, 2013
Roasted Vegetable Meatloaf and Maple-Dijon Brussels Sprouts
Somehow I have never posted this recipe.
And yet, it's one of my favorites, and completely worth all the effort. I've made it for guests and they say it's the best meatloaf they've ever had--and I have to agree!
Total credit to the original recipe! The only thing I have ever changed is leaving out the panko--which kind of works, but you have a more crumbly loaf. Or, instead of panko, I toast GF bread and then grind it up in the food processor.
You can go to her website to get the recipe since I change nothing.
Now, the Brussels sprouts, I will give you that one. Roasted, caramelized Brussels sprouts are DELICIOUS. Try them. Really. You must.
Ingredients:
1 pound Brussels sprouts, halved
2 T. maple syrup
2 T. Dijon mustard (I used large grain)
2 T. olive oil
1 T. red wine vinegar
Instructions:
Toss everything together and place in a baking dish.
Bake at 375 degrees F for 40-45 minutes, or until caramelized and tender.
And yet, it's one of my favorites, and completely worth all the effort. I've made it for guests and they say it's the best meatloaf they've ever had--and I have to agree!
Total credit to the original recipe! The only thing I have ever changed is leaving out the panko--which kind of works, but you have a more crumbly loaf. Or, instead of panko, I toast GF bread and then grind it up in the food processor.
You can go to her website to get the recipe since I change nothing.
Ingredients:
1 pound Brussels sprouts, halved
2 T. maple syrup
2 T. Dijon mustard (I used large grain)
2 T. olive oil
1 T. red wine vinegar
Instructions:
Toss everything together and place in a baking dish.
Monday, August 27, 2012
Cornmeal-Crusted Basa (Catfish) with Homemade Tartar Sauce and Kalyn's Ratatouille Wanna-Be
A few weeks ago, I discovered basa fish, which was super-duper on sale at IGA and had the "sustainable fish" stamp of approval on it (I try to be aware of which fish are on the do-not-eat list, typically). Upon coming home and researching, I have discovered that basa is indeed a Vietnamese catfish, and is being shipped worldwide due to its large numbers and nutritional value. So, take that as you will. I will buy it again when I see it. The fillets are HUGE, and it's relatively low-calorie.
Sometimes, I feel like having some good ol' Southern-style food. Fried catfish is one of those things.
First! Homemade tartar sauce, because you want this to sit for at least an hour before you eat it.
Ingredients:
1/2 cup mayonnaise
Juice of 1 lemon
3 T. minced dill pickle (or sweet relish, but I prefer the sour aspect)
1 T. dill
Salt & pepper to taste
Instructions:
Mix all ingredients in a small bowl. Taste and correct any ingredients (you may want more dill, more pickle, whatever). Cover and refrigerate for at least 1 hour before eating. That was easy!
Fish time!
Ingredients:
1/2 cup finely ground corn meal
1/2 t. half-sharp paprika
1/4 t. cayenne pepper
1/2 t. thyme
1/2 t. oregano
1/2 t. salt
1/4 t. ground black pepper
2 basa fillets (I have no idea how big mine were, really...)
Vegetable oil for frying
Instructions:
Fill a large, heavy-bottomed skillet with enough oil to fill it about 1/2 inch from the bottom. Heat over medium-high heat.
Mix corneal and spices/herbs on a plate or shallow bowl.
Dredge both sides of the fish in the cornmeal mix, pressing to make sure the fish is well-coated.
Your oil is ready when, if you dip your fingertips in some water and flick water droplets at the surface of the oil, it sizzles and pops and generally goes crazy.
Fry your fish for about 6 minutes on each side (or according to the packaging), until golden brown and crispy. Place on a plate with paper towel to remove any excess oil.
Serve immediately with your tartar sauce and a side of your choice! The ratatouille wanna-be recipe can be found here.
Sometimes, I feel like having some good ol' Southern-style food. Fried catfish is one of those things.
First! Homemade tartar sauce, because you want this to sit for at least an hour before you eat it.
Ingredients:
1/2 cup mayonnaise
Juice of 1 lemon
3 T. minced dill pickle (or sweet relish, but I prefer the sour aspect)
1 T. dill
Salt & pepper to taste
Instructions:
Mix all ingredients in a small bowl. Taste and correct any ingredients (you may want more dill, more pickle, whatever). Cover and refrigerate for at least 1 hour before eating. That was easy!
Ingredients:
1/2 cup finely ground corn meal
1/2 t. half-sharp paprika
1/4 t. cayenne pepper
1/2 t. thyme
1/2 t. oregano
1/2 t. salt
1/4 t. ground black pepper
2 basa fillets (I have no idea how big mine were, really...)
Vegetable oil for frying
Instructions:
Fill a large, heavy-bottomed skillet with enough oil to fill it about 1/2 inch from the bottom. Heat over medium-high heat.
Mix corneal and spices/herbs on a plate or shallow bowl.
Dredge both sides of the fish in the cornmeal mix, pressing to make sure the fish is well-coated.
Fry your fish for about 6 minutes on each side (or according to the packaging), until golden brown and crispy. Place on a plate with paper towel to remove any excess oil.
Serve immediately with your tartar sauce and a side of your choice! The ratatouille wanna-be recipe can be found here.
I also enjoyed a mojito :D.
Tuesday, July 24, 2012
Spiced, Baked Catfish with Simple Zucchini
Sometimes during the summer, when it's hot outside and my air conditioner is acting up and I just don't feel like eating a whole lot, I just want a really simple, light dish that doesn't take too much fuss to throw together and clean up. Today's is one of those meals.
Ingredients:
2 catfish fillets (mine were "basa" fillets and they are HUGE)
Spices, to your taste: paprika, thyme, salt, pepper, lemon, garlic, and parsley. I used about 1/2 teaspoon of each.
Juice of 1 lemon
1 T. olive oil
2 medium zucchini, thinly sliced
1 small red onion, thinly sliced
1/2 t. dried thyme
1/2 t. lemon-garlic seasoning (I used Penzey's)
Salt & pepper to taste
Instructions:
Preheat your oven to 350F. Use the oil to prepare 2 pans, one for the zucchini, and one for the fish.
Sprinkle both sides of the fish with the spices and herbs and place in the pan. Squeeze lemon juice over them.
Stir together zucchini, onion, and spices. Place in prepared pan.
Bake for 15-20 minutes, until the fish flakes easily and the zucchini is cooked through (mine was a little undercooked, but I like it like that).
Serve hot, with tartar sauce if you desire.
Ingredients:
2 catfish fillets (mine were "basa" fillets and they are HUGE)
Spices, to your taste: paprika, thyme, salt, pepper, lemon, garlic, and parsley. I used about 1/2 teaspoon of each.
Juice of 1 lemon
1 T. olive oil
2 medium zucchini, thinly sliced
1 small red onion, thinly sliced
1/2 t. dried thyme
1/2 t. lemon-garlic seasoning (I used Penzey's)
Salt & pepper to taste
Instructions:
Preheat your oven to 350F. Use the oil to prepare 2 pans, one for the zucchini, and one for the fish.
Sprinkle both sides of the fish with the spices and herbs and place in the pan. Squeeze lemon juice over them.
Stir together zucchini, onion, and spices. Place in prepared pan.
Bake for 15-20 minutes, until the fish flakes easily and the zucchini is cooked through (mine was a little undercooked, but I like it like that).
Serve hot, with tartar sauce if you desire.
Thursday, May 31, 2012
Stuffed Zucchini, Southwest-Style
Good day, everyone! I hope the weather is nice and beautiful for you all, like it is here!
I get asked a lot what my best advice for people looking to get healthier/lose weight is, and here is the most important piece of information I may be able to give you:
STOP EATING WHEN YOU STOP FEELING HUNGRY. Not when you feel full. Not when you feel stuffed. When you stop feeling hungry. You will likely feel full in 10-20 minutes. And if you're not, you can eat a bit more. No matter what food you're eating, this rule will help you with control. And, you know, you don't have to feel really uncomfortable for the next couple of hours while all that extra food shifts around and digests!
On with the recipe! I have a really bad habit of not writing down recipes while I make them, so this may be slightly off.
Ingredients:
4-5 medium zucchini, halved and scooped out
1 lb. lean ground beef
1 medium onion, chopped
4 cloves of garlic, minced
1 bell pepper, diced
1-2 chipotles in Adobo, minced (also, some sauce if you want more spice)
1 T. cumin
1 T. chili powder
1 t. salt
1 T. oregano OR epazote
2 T. sour cream
1-2 cups chopped canned tomatoes (depending on your tastes)
1/2 cup grated cheddar cheese
Instructions:
Preheat your oven to 375 degrees F. Oil a glass casserole dish and place the zucchini "boats" into it, scooped-side up.
Heat a pan over medium heat (add oil if your meat is REALLY lean). Add meat to the pan and begin to brown. Once about half of the meat is browned, add the onion and garlic. Cook until meat is fully browned and onion is cooked through.
Add bell pepper, chipotles, spices, and tomatoes and bring to a simmer. Add in the scooped-out chunks of zucchini. Cook until bell pepper is tender, about 10 minutes.
Right before pouring the sauce/stuffing over the zucchini boats, stir in the sour cream. Pour into casserole and top with cheddar cheese.
Cover with aluminum foil and bake for 30-40 minutes, until zucchini is tender (but NOT squishy). For nice browned cheese, remove the foil about 10 minutes before it's finished and turn up the heat to 425.
I just served this on its own. It's a pretty complete meal, but I think it'd be good with maybe a side salad or guacamole.
Finally reaching my goal "feel," very ecstatic! I can't say weight, because my weight doesn't seem to be budging, despite clothes fitting better. I think I'm building some muscle with my longer runs (Running a 10k by the end of this month, on my birthday! Not a real 10k, just one around my neighborhood that I map out, haha).
I get asked a lot what my best advice for people looking to get healthier/lose weight is, and here is the most important piece of information I may be able to give you:
STOP EATING WHEN YOU STOP FEELING HUNGRY. Not when you feel full. Not when you feel stuffed. When you stop feeling hungry. You will likely feel full in 10-20 minutes. And if you're not, you can eat a bit more. No matter what food you're eating, this rule will help you with control. And, you know, you don't have to feel really uncomfortable for the next couple of hours while all that extra food shifts around and digests!
On with the recipe! I have a really bad habit of not writing down recipes while I make them, so this may be slightly off.
Ingredients:
4-5 medium zucchini, halved and scooped out
1 lb. lean ground beef
1 medium onion, chopped
4 cloves of garlic, minced
1 bell pepper, diced
1-2 chipotles in Adobo, minced (also, some sauce if you want more spice)
1 T. cumin
1 T. chili powder
1 t. salt
1 T. oregano OR epazote
2 T. sour cream
1-2 cups chopped canned tomatoes (depending on your tastes)
1/2 cup grated cheddar cheese
Instructions:
Preheat your oven to 375 degrees F. Oil a glass casserole dish and place the zucchini "boats" into it, scooped-side up.
Add bell pepper, chipotles, spices, and tomatoes and bring to a simmer. Add in the scooped-out chunks of zucchini. Cook until bell pepper is tender, about 10 minutes.
Right before pouring the sauce/stuffing over the zucchini boats, stir in the sour cream. Pour into casserole and top with cheddar cheese.
I just served this on its own. It's a pretty complete meal, but I think it'd be good with maybe a side salad or guacamole.
Finally reaching my goal "feel," very ecstatic! I can't say weight, because my weight doesn't seem to be budging, despite clothes fitting better. I think I'm building some muscle with my longer runs (Running a 10k by the end of this month, on my birthday! Not a real 10k, just one around my neighborhood that I map out, haha).
Tuesday, May 15, 2012
Chicken Paprikash
Good day, everyone! It's time to update, after neglecting to do it for so long. My mother was visiting and I have been very busy, and diet-wise, I haven't been being very good. But, I have some lovely recipes to post!
One of my problems with some of Kalyn's more saucy recipes is that the sauce often ends up being a soup and requiring some sort of starch (rice, noodles, something) to mop it all up and not be a mess. This is great if you're not doing low-carb or if you have access to low-carb noodles (I don't), but when you're trying to go for as little carbs as possible, your plate ends up half-covered in sauce and you're left either trying to pick it up with your vegetables or licking the plate. I actually found another recipe for this in one of my cookbooks, and I'll try it out next time and see if it's any less messy.
I'm going to directly link Kalyn's recipe because I didn't change a thing about it. Here it is! http://www.kalynskitchen.com/2006/04/chicken-paprikashfrom-recipe-archivess.html
And I'll post her directions as well, for the lazy. But credit where credit is due.
Ingredients:
4 boneless, skinless chicken breasts, cut crosswise into strips about 1/2 inch wide
2 T (or less) sweet paprika (Hungarian paprika is best)
2 tsp. (or less) sharp paprika (Hungarian paprika is best)
1 tsp. crushed caraway seed (optional)
2 tsp. each butter and olive oil (or maybe a bit more, depending on your pan, use all olive oil if you prefer)
1 onion, chopped (don't chop too small)
1 can (14.5 oz.) diced tomatoes, drained very well (I like Muir Glen organic canned tomatoes)
2 cups homemade chicken stock or 2 cans (15 oz.) chicken broth reduced to 2 cups
1 cup bottled roasted red bell pepper, diced same size as onions (or more, if it's a 12 oz. jar I would use the whole jar)
1/2 cup or more low fat sour cream (do not use fat free)
Instructions:
Add rest of butter and olive oil to pan and add onion. Saute onion until just starting to soften, about 4 minutes. Add all the rest of paprika and caraway seed if using, saute 30 seconds. Add red pepper and tomatoes and cook about 2 minutes.
Add chicken broth and turn up heat to high and cook until sauce coats spoon, about 5 minutes.
One of my problems with some of Kalyn's more saucy recipes is that the sauce often ends up being a soup and requiring some sort of starch (rice, noodles, something) to mop it all up and not be a mess. This is great if you're not doing low-carb or if you have access to low-carb noodles (I don't), but when you're trying to go for as little carbs as possible, your plate ends up half-covered in sauce and you're left either trying to pick it up with your vegetables or licking the plate. I actually found another recipe for this in one of my cookbooks, and I'll try it out next time and see if it's any less messy.
I'm going to directly link Kalyn's recipe because I didn't change a thing about it. Here it is! http://www.kalynskitchen.com/2006/04/chicken-paprikashfrom-recipe-archivess.html
And I'll post her directions as well, for the lazy. But credit where credit is due.
Ingredients:
4 boneless, skinless chicken breasts, cut crosswise into strips about 1/2 inch wide
2 T (or less) sweet paprika (Hungarian paprika is best)
2 tsp. (or less) sharp paprika (Hungarian paprika is best)
1 tsp. crushed caraway seed (optional)
2 tsp. each butter and olive oil (or maybe a bit more, depending on your pan, use all olive oil if you prefer)
1 onion, chopped (don't chop too small)
1 can (14.5 oz.) diced tomatoes, drained very well (I like Muir Glen organic canned tomatoes)
2 cups homemade chicken stock or 2 cans (15 oz.) chicken broth reduced to 2 cups
1 cup bottled roasted red bell pepper, diced same size as onions (or more, if it's a 12 oz. jar I would use the whole jar)
1/2 cup or more low fat sour cream (do not use fat free)
Instructions:
I like to pound the chicken breasts slightly before I cut it into strips so the pieces are all the same thickness. Season chicken with 1 tsp. sweet paprika, salt and pepper.
Heat nonstick pan and add half the butter and half the olive oil. When oil is hot, saute chicken until cooked through and barely browned. Use slotted spoon and transfer chicken to plate.
Add rest of butter and olive oil to pan and add onion. Saute onion until just starting to soften, about 4 minutes. Add all the rest of paprika and caraway seed if using, saute 30 seconds. Add red pepper and tomatoes and cook about 2 minutes.
Add chicken broth and turn up heat to high and cook until sauce coats spoon, about 5 minutes.
Mix in chicken and any juice from plate.
Reduce heat to low again and stir in sour cream. Simmer until just heated through (do not boil once you've added the sour cream.)
**I added a couple of zucchini, sliced, to the pot when I added the chicken back in, and I thought it was a nice addition.
Enjoy, everyone!
I'm hitting a running milestone today--5 miles! Thanks to Runkeeper, which now forces me to make and keep goals :P. Also, Charles finally comes home from London (his first time home in 5 weeks) and Diablo III was released! It's an exciting day!
Monday, March 26, 2012
Kalyn's Ratatouille Wanna-Be and Almond-Pesto-Encrusted Haddock
This is one of my favorite side dishes. Very flavorful, very simple, and filled with super-healthy ingredients!
Ratatouille Ingredients:
2 T. olive oil
1 onion, preferably red, chopped
4 cloves of garlic, minced
1 red bell pepper, diced
1 yellow/orange bell pepper, diced
2 large zucchini, diced
1 28-ounce can whole or diced tomatoes with juices
1 T. dried oregano
1/2 cup fresh basil, minced
Salt & pepper to taste
Instructions:
Heat olive oil in a large skillet over medium heat. Add onion, garlic, and peppers and saute until the onion is cooked through and the garlic is fragrant. Add in the zucchini, and cook for about 5 minutes, until it begins to soften.
Add in the tomatoes and spices and stir together. Bring to a simmer and allow to cook over low heat for about an hour. I prefer if most of the liquid is cooked off. Adjust spices to taste before serving.
I'd never cooked haddock before, and it's one of those flavorful whitefishes like cod, pollack, tilapia, etc. You could substitute any of those fish into this recipe as well, just adjust your cooking time.
Haddock Ingredients:
3 haddock filets (or other white fish), about 6 oz. each
Salt & pepper
1/2 cup almonds
1/2 cup grated parmesan cheese
1/2 cup packed fresh basil leaves
4 cloves garlic
3-4 T. mayonnaise
Instructions:
Preheat the oven to 400 degrees F.
Sprinkle salt & pepper over the haddock filets and place them on an oiled, foiled-lined baking sheet.
Place almonds in a food processor and process until they become a meal. Add the parmesan, basil leaves, and garlic, and pulse until combined. Add mayo and blend together.
Spread the mixture evenly over the fish and bake for about 20 minutes, until the fish flakes easily. I had to broil the fish for a couple of minutes to brown the crust.
Serve hot out of the oven! Some asparagus would be delightful with this fish as well, but I didn't have any.
Excuse my cell phone pictures, my camera was dead when I was making this and I wanted to document it!
Ratatouille Ingredients:
2 T. olive oil
1 onion, preferably red, chopped
4 cloves of garlic, minced
1 red bell pepper, diced
1 yellow/orange bell pepper, diced
2 large zucchini, diced
1 28-ounce can whole or diced tomatoes with juices
1 T. dried oregano
1/2 cup fresh basil, minced
Salt & pepper to taste
Instructions:
Heat olive oil in a large skillet over medium heat. Add onion, garlic, and peppers and saute until the onion is cooked through and the garlic is fragrant. Add in the zucchini, and cook for about 5 minutes, until it begins to soften.
Add in the tomatoes and spices and stir together. Bring to a simmer and allow to cook over low heat for about an hour. I prefer if most of the liquid is cooked off. Adjust spices to taste before serving.
I'd never cooked haddock before, and it's one of those flavorful whitefishes like cod, pollack, tilapia, etc. You could substitute any of those fish into this recipe as well, just adjust your cooking time.
Haddock Ingredients:
3 haddock filets (or other white fish), about 6 oz. each
Salt & pepper
1/2 cup almonds
1/2 cup grated parmesan cheese
1/2 cup packed fresh basil leaves
4 cloves garlic
3-4 T. mayonnaise
Instructions:
Preheat the oven to 400 degrees F.
Sprinkle salt & pepper over the haddock filets and place them on an oiled, foiled-lined baking sheet.
Place almonds in a food processor and process until they become a meal. Add the parmesan, basil leaves, and garlic, and pulse until combined. Add mayo and blend together.
Spread the mixture evenly over the fish and bake for about 20 minutes, until the fish flakes easily. I had to broil the fish for a couple of minutes to brown the crust.
Serve hot out of the oven! Some asparagus would be delightful with this fish as well, but I didn't have any.
Excuse my cell phone pictures, my camera was dead when I was making this and I wanted to document it!
Friday, March 16, 2012
Chicken & Zucchini Parmesan
Long break! Sorry! I've been getting everything back on track this week, and I've also been repeating some recipes, so not too much new to post :).
So, I kind of made this up, kind of drew from other recipes. It was an experiment that tasted great, but also failed.
I thought I could encrust the chicken and zucchini with grated parmesan cheese and fry it in a half inch of oil, but that didn't work AT ALL. The cheese got all melty and fell off, despite an eggwash to hold it on. While it became deliciously crunchy, it didn't work. I will spare you that part of the recipe.
Ingredients:
3 zucchini, sliced
3 boneless, skinless chicken breasts
Olive oil
1-2 cups of finely grated parmesan cheese
Salt & pepper to taste
2-3 cups of marinara sauce
Preheat the oven to 425 degrees F. Lightly oil a 9 x 13 inch casserole dish.
Place about 1/4 cup of olive oil in a large, heavy skillet over medium-high heat. Salt and pepper the zucchini and fry in the oil until browned on each side. This is NOT to cook the zucchini through, so it should be only a couple of minutes on each side at the most.
Drain the zucchini on some paper towels, and then place them in a single layer at the bottom of the casserole dish. Cover with 1 cup of marinara sauce (at least) and half of the parmesan cheese.
Salt & pepper the chicken. Using the same oil, fry the chicken over medium-high heat until browned on both sides, a few minutes each. Once more, this is not to cook the chicken through, just to give it a crust.
*You can see the failure all over those chicken breasts.*
Place the chicken on top of the zucchini in the casserole and cover with the rest of the sauce and cheese.
Bake in the oven for 20 minutes, or until the chicken is cooked through and the cheese is bubbly and browned.
It's a really simple recipe and, while not perfect, it sure does taste good!
If you need a really basic marinara sauce recipe, I use 1 onion, chopped, 4 cloves of garlic, and 2 or 3 cups of whole Italian tomatoes. Cook the onion and garlic in a tablespoon of oil until cooked through (I like the flavor of letting them brown a bit) and then add the tomatoes. Allow that to cook over low heat for 30 minutes, then toss in a handful of fresh torn basil leaves. Cook another 5-10 minutes. Blend together in a processor or blender and season with salt, pepper, and a tablespoon of sugar or Splenda. Tadaaaa, basic marinara!
So, I kind of made this up, kind of drew from other recipes. It was an experiment that tasted great, but also failed.
I thought I could encrust the chicken and zucchini with grated parmesan cheese and fry it in a half inch of oil, but that didn't work AT ALL. The cheese got all melty and fell off, despite an eggwash to hold it on. While it became deliciously crunchy, it didn't work. I will spare you that part of the recipe.
Ingredients:
3 zucchini, sliced
3 boneless, skinless chicken breasts
Olive oil
1-2 cups of finely grated parmesan cheese
Salt & pepper to taste
2-3 cups of marinara sauce
Preheat the oven to 425 degrees F. Lightly oil a 9 x 13 inch casserole dish.
Place about 1/4 cup of olive oil in a large, heavy skillet over medium-high heat. Salt and pepper the zucchini and fry in the oil until browned on each side. This is NOT to cook the zucchini through, so it should be only a couple of minutes on each side at the most.
Drain the zucchini on some paper towels, and then place them in a single layer at the bottom of the casserole dish. Cover with 1 cup of marinara sauce (at least) and half of the parmesan cheese.
Salt & pepper the chicken. Using the same oil, fry the chicken over medium-high heat until browned on both sides, a few minutes each. Once more, this is not to cook the chicken through, just to give it a crust.
*You can see the failure all over those chicken breasts.*
Place the chicken on top of the zucchini in the casserole and cover with the rest of the sauce and cheese.
Bake in the oven for 20 minutes, or until the chicken is cooked through and the cheese is bubbly and browned.
It's a really simple recipe and, while not perfect, it sure does taste good!
If you need a really basic marinara sauce recipe, I use 1 onion, chopped, 4 cloves of garlic, and 2 or 3 cups of whole Italian tomatoes. Cook the onion and garlic in a tablespoon of oil until cooked through (I like the flavor of letting them brown a bit) and then add the tomatoes. Allow that to cook over low heat for 30 minutes, then toss in a handful of fresh torn basil leaves. Cook another 5-10 minutes. Blend together in a processor or blender and season with salt, pepper, and a tablespoon of sugar or Splenda. Tadaaaa, basic marinara!
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