zucchini


As some of you know Kayte, Leslie, and I started the Whole30 program last Wednesday. Now on day 9 we are doing well.  We keep track of each other, encourage each other, and keep each other going.  It is easier when you have other people on your side.

I modified some of the recipes from Low-Fat, Low Cholesterol Cooking to finish off February. For March I am using The Whole 30 guidebook as my Cookbook.  There are lots and lots of great recipes in there so it won’t be hard to eat well for 30 days or share with y’all for Cookbook Countdown #15.

Like this recipe:

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 romesco garlic shrimp with zucchini noodles.  [Recipe is HERE}

This was very very good and very easy to put together.  I used my new gadget – I could no longer resist purchasing a Spiralizer – to make the zucchini noodles.  So much fun to use.  

The romesco sauce is a tasty combination of tomatoes, onions,  garlic, almonds, chili powder, paprika and red wine vinegar. Delicious!

I’m linking this post with Cookbook Countdown 15 hosted by Kitchen Flavours and Emily’s Cooking (Makan2).

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It’s the third Monday in October.  While that may not mean much to many of you it means a lot to some of us.  It’s Group C Reveal Day for Secret Recipe Club.By this time each month many of us have browsed through our ‘assigned’ blog and chosen what recipe(s) we want to cook.  Some of us chose 1 or 2. I like to use three so I can get a full idea of what my Blogger is all about.

“I am on a never ending quest for healthier eating. Oh, I totally enjoy fries, and burgers and chocolate, but I try to make the majority of our meals as healthy and unprocessed as possible. Then, in moderation we can enjoy other things that we don’t have as often anymore. I’ve also learned how to tweak some of those old “favorites” to make them a bit healthier. “

So says Kirstin of Loving Life. I think that sums up Kirstin’s food philosophy.  It is a journal of her life and the recipes within it. Good days, bad days, but always great recipes.

I started out making Kirstin’s Cauliflower  Pizza Crust.  Like most of you I have seen a ton of recipes using a cauliflower crust for pizza and I have wanted to try it.  And there it was, right there on Kirstin’s blog.

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The crust is made from ‘riced’ cauliflower, eggs, cheese, and seasoning.  It gets nice and crispy around the edges.  I topped it with marinara, mushrooms, black olives and lots of cheese.   If you are looking for a gluten free alternative this is what you need to try.  It wasn’t bad.  But I think I will stick to my bread crust.  But that’s just me.

I make bread every week.  The Man eats sandwiches and store bought just isn’t right.  Too fluffy.  Too white.  So every week – Whole Wheat Bread.  This week when I needed bread I used Kirstin’s recipe for  Multigrain Bread.  

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It is very similar to the Whole Wheat Bread I make but has MORE!!  She adds sunflower seeds, 7 or 10 grain cereal and oatmeal.  The oatmeal is supposed to go ON the bread but when Kirstin said she had trouble keeping the oatmeal ON the bread I decided to put it IN the bread instead.  I also used 1/2 water and 1/2 milk instead of all water for cooking the cereal.  The Man really liked it.  Dense and moist.  Very healthy!   I think I will this bread from now on.  {Kirstin – used the bread machine to mix the dough but baked it free-form.  It worked just fine.  Next I will bake it in the machine as well.}

Ok.  One more.

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I made Kirstin’s Quinoa Squash Pilaf for lunch today.  Delicious!   This is the dish where she mentioned she wanted to make her meals healthier and less processed.  This one – perfect.  Just the right amount of seasoning and veggies added to the quinoa.  The only change I made – I added some sliced mushrooms.

    1 c. Quinoa rinsed
    1 can (14 1/2 oz.) vegetable broth {I used all broth so two cups of broth.}
    1/4 cup water {NOPE!}
    2 medium zucchini, halved lengthwise and sliced 1 medium yellow summer squash, halved lengthwise and sliced
    1 c. chopped leeks (white portions only)….I used onion
    2 garlic cloves, minced
    1 Tbs. olive oil
    1 large tomato, chopped
    1 Tbs. minced fresh cilantro (I used parsley)
    1/2 tsp. salt
    1/2 tsp. dried oregano
    1/2 tsp. chili powder
    1/4 tsp. pepper
    1/8 tsp. crushed red pepper flakes (I left these out)
    2 c. fresh baby spinach, chopped
    I cup sliced mushrooms {My addition}

In a large nonstick skillet coated with cooking spray, toast the quinoa over medium heat until lightly browned, stirring occasionally.
In a small saucepan, bring broth and water to a boil. Add the quinoa. Reduce the heat; simmer, uncovered for 15 minutes or until liquid is absorbed. Set aside.
In a large nonstick skillet, saute the zucchini, mushrooms, yellow squash, leeks and garlic in oil until tender. Lower heat to medium low and stir in tomato, cilantro, seasonings and quinoa. Mix in the spinach and cook until spinach is wilted.

All in all I had a lovely visit with Kirstin. I have several more recipes I want to go back to. Thanks, Kirstin.

Want more “Seecret” goodies. Click the FROG!

This morning’s breakfast was a lovely Zucchini Frittata from the Colorado Farmers’ Market Cookbook the book I’m using for this month’s CookBook Countdown.

In case you haven’t heard of Cookbook Countdown is an online cooking ‘group’ where we use one of our cookbooks each month that we have had but haven’t used much and post about the recipes.  The Colorado Farmers’ Market Cookbook is one I have had for about 14 years and only used once.  What a shame because there are lots of great recipes in it.

Like this one:  p1090760

Laura’s frittata is full of zucchini, onions, tomatoes, and Parm along with thyme and parsley.  Lots of flavor.  I did add some salt and pepper to taste which enhanced the flavor.

I didn’t have any fresh tomatoes so I used canned from this summer. Store ‘fresh’ tomatoes just aren’t any good this time of the year.

I would definitely make this again.  It is so adaptable – as are most frittatas.  I could see this one with mushrooms, maybe some butternut squash. Asparagus. Add in some wild rice?  Quinoa?

    2 Tbl olive oil
    1 onion, chopped
    1 clove garlic, minced
    1 1/2 cups coarsely grated zucchini
    1 tomato, peeled and chopped
    1/2 cup bread crumbs {I made the crumbs from herb/garlic croutons.}
    1/2 tsp chopped fresh thyme
    1 Tbl chopped fresh parsley
    1/2 cup Parmesan cheese
    6 – 8 eggs, beaten

In an ovenproof skillet cook the onions until they are soft but now browned. Add in the garlic and sautee only a few seconds. Remove the onions and garlic into the bowl with the remaining inredients.
While the onions and garlic are cooking mix together all the other ingredients. Add the onions and garlic and pour back into the ovenproof skillet.
Bake at 350F for 25 – 30 minutes until fritatta is a light golden brown.
Slice into wedges to serve.

The recipe is from Laura Korth and is on page 88. You can also find the recipe HERE at Google books!

I’m linking this post with Cookbook Countdown hosted by Kitchen Flavours and Emily’s Cooking (Makan2).

 

Is pasta comfort food for you?  Is it something you crave periodically?  Nothing else will do but you really want to watch how many carbs you eat.  Or you need more veggies.

Then this dish is for YOU!

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simple zucchini

Speghetti (I used low carb) tossed with sauteed zuchinni (with crushed garlic and red pepper).  Topped with shave Parmesan it was the perfect low-carb veggie lunch.

It was refreshing and light AND  it was super quick to make.  Always a plus.

The recipe is a short order from Donna’s off the shelf: cooking from the pantry on page 30.

More pasta on Wednesdays with Donna Hay.

Want to join us cooking with Donna Hay.  Just cook from any of her books/website, blog, and leave a comment each week.  The themes are on the WWDH webpage.

I love the summer.  NOT the heat!  NOT the humidity!  For me, Summer is all about the garden and the fresh veggies we pick from it.  Tomatoes.  Zucchini.  Cucumbers. Eggplant. Corn.  It’s all good!

It wasn’t hard to pick this week’s theme.  VEGGIES!!  But it was hard picking a recipe.  Ellie has so many good healthy veggie recipes.  I finally settled on the

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Crispy Baked Zucchini-Potato Pancakes.

This is a riff on everyday Potato Pancakes.  Most of the time we fry little patties of shredded potatoes.  Ellie bakes hers and mixes zucchini in for a healthier riff.

Shredded potatoes, zucchini, and sauteed onions in a light batter make a crispy, tasty side.  And they were good.  I did think they needed a little more seasoning.

I could make these a lot.  A LOT!!

The recipe is from Ellie’s Comfort Food Fix (page 236).  I also found the recipe over on Chaya’s Site. {And like she says, the recipe doesn’t list where to add the onions so I just added them to the batter.}

You can find more veggies over at Eating with Ellie!

The theme for Eating with Ellie this week was The Color Purple which brough to mind all kinds of yummy veggies.  But I stayed with 

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because it is coming in from the garden now.  I love the Japanese eggplant.  It is so tender and it doesn’t really need to be peeled like the Big Bell.

I admit, I have made this before to go with some salmon patties  but I never blogged about it because it was an extra side. I had no trouble making it again this week. Especially since it is garden season and I could pick everything fresh. Fresh like pick in the morning, cook at night.

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Lots of wonderful  fresh eggplant, zucchini, garlic, basil, and tomatoes from the garden.  I had made a note that it needed a touch more salt so I added just a tad.  Perfect!

The recipe is from Ellie’s So Easy (page 192) , but you can also find it online.

There is more purple over on Eating with Ellie so go check it out.

Ooey, gooey, melty cheese!  What’s not to love?  And in this simple dish from Donna Hay it all comes together.

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Zucchini, Cheese, and Pasta Slice

This was so good.  Very soft and melty just out of the oven.  Just as good at room temp.  The only seasoning is just salt and pepper but the ricotta really adds a lot of flavor.  The result is a creamy grown-up mac and cheese.  

    1½ CUPS (135G) SMALL PASTA
    3 MEDIUM ZUCCHINI, GRATED
    1 CUP (200G) RICOTTA
    1 CUP (120G) GRATED CHEDDAR
    ¼ CUP (60ML) VEGETABLE OIL
    4 EGGS
    1 CUP (150G) SELF-RAISING FLOUR
    SEA SALT AND CRACKED BLACK PEPPER
    ¼ CUP (30G) GRATED CHEDDAR, EXTRA, FOR SPRINKLING

Cook the pasta {I used elbow macaroni.} until al dente.  Mix all the ingredients together in a bowl.  Turn out into a lightly greased 8″ x 12″ dish. Bake for 30 – 40 minutes at 350°F until the cheese is melted and slightly browned. Let cool {or not….} and slice into squares.

The recipe is from Donna Hay’s website.

Visit Wednesdays with Donna Hay for more Cheesy Delights! which was the theme this week.

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