Like Potato Pancakes? Try these Zucchini Cakes!

As I mentioned in my last post, we had more zucchini than we knew what to do with. So in addition to the yummy bread recipe I shared, we were looking for another way to make the most of our summer squash.  And here is the perfect solution to the problem...found on a website known as Paleo Leap, these tasty cakes made for a very tasty and healthy dinner!

Paleo Zucchini Bread

My sister-in-law is an avid gardener.  She sent my husband home with some very large zucchini--as she says, they were the size of baseball bats!  In any event, once this squash becomes this large, it's best used in breads and other cooked dishes, as it's not as tender as it once was.  So my husband and I decided to try a couple of new recipes.  Here is one for Paleo Zucchini Bread.  It does not contain any grains, and it can be made using a blender!  How convenient is that? And what's even better--it's moist and delicious!

Yield: 1 loaf (14 to 16 servings)

WW Points: 2 per serving

Marietta's Almond Butter Cookies

I'm always looking for ways to put a new spin on old recipes.  This year I used a recipe for classic peanut butter cookies as a template for a new twist on an old favorite...and it was a hit!

Image source: Wikimedia

Marietta's Almond Butter Cookies

1 cup sugar, 1/4 cup additional to roll cookies

1 stick butter, at room temperature

1 egg

1 cup smooth almond butter

1 teaspoon vanilla

1/2 teaspoon salt

1/2 teaspoon baking soda

3/4 cups flour

3/4 cup almond flour

Preheat oven to 375 degrees. Grease a baking sheet.

 In a large bowl, cream together sugar and butter. Beat egg into mixture. Mix in almond butter and vanilla until smooth and creamy.

Meanwhile, in a separate bowl, combine salt, baking soda, and flours and blend the together with a whisk. Add dry ingredients to moist ingredients in two or three increments. 

Roll dough into 1 inch balls and then roll in sugar. Place on baking sheet and flatten with fork. Bake for 12-15 minutes.

Homemade Maple Walnut Cranberry Sauce

Now that Thanksgiving is over, I have some time to sit down and share with you a wonderful recipe for home made cranberry sauce.  It comes from, "The New Basic Cookbook" which is authored by the two women who owned and operated The Silver Palate, a takeout gourmet business that was popular in New York City some years ago.

I have made this recipe many times over, and it's always a winner!

Maple Walnut Cranberry Sauce

10-12 servings

12 oz. bag fresh cranberries, rinsed

zest of 1 orange

1 cup cranberry-raspberry juice

1 cup pure maple syrup

1 cup walnut halves

Place the rinsed cranberries, orange zest, cran-raspberry juice and maple syrup in a sauce pan on the stove.  Bring the contents to a boil, stirring often.  

Reduce heat to medium and allow to simmer for 10-12 minutes. You will notice that the cranberries will pop open and a foam will appear on top as you proceed.  Keep stirring until the cranberries are pretty much all popped open and the sauce has thickened. At that point, remove the pan from the heat.

If any foam remains on top of the mixture, skim it off. Stir in the walnut halves an allow to cool>

Once it is cool enough to handle, place mixture in an airtight container and store in refrigerator until ready to eat.  

This sauce will stay fresh under refrigeration for a few days...try some during this holiday season. If you like cranberry sauce, you will enjoy this!

Recipe source: New Basics Cookbook

Image source: Wikimedia

Beef and Cannellini Bean Minestrone

Here is another soup recipe...a hearty and satisfying meal for a chilly evening! Here is  the
 recipe. I got it from Giada DeLaurentiis of the Food Network.

For Weight Watchers: 5 points per serving (excluding Parmesan cheese).

Beef and Cannellini Bean Minestrone

3 tablespoons olive oil
1 onion, finely diced
1 large carrot, peeled and diced into 1/4-inch pieces
1 rib celery, trimmed and diced into 1/4-inch pieces
Kosher salt and freshly ground black pepper
8 ounces lean (8 percent fat) ground beef
3 garlic cloves, minced
1 tablespoon tomato paste
4 cups low-sodium beef broth
1 (28-ounce) can diced tomatoes
1 (15-ounce) can cannellini beans, rinsed and drained
1 dried bay leaf
1/2 cup grated Parmesan
Directions
In a large saucepan or Dutch oven, add the oil and heat over medium heat. Stir in the onion, carrot and celery and season with salt and pepper, to taste. Cook, stirring frequently, until the vegetables are soft, about 5 minutes. Increase the heat to high and add the ground beef and garlic. Season with salt and pepper, to taste. Cook until the beef is browned and cooked through, about 6 to 7 minutes. Stir in the tomato paste and mix to combine. Add the broth, tomatoes, beans, and bay leaf. Bring the mixture to a boil. Reduce the heat to a simmer and cook until the liquid has reduced by half, about 30 minutes. Remove the bay leaf and discard. Season with salt and pepper, to taste. Ladle the soup into bowls and garnish with Parmesan.




Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/beef-and-cannellini-bean-minestrone-recipe.html?oc=linkback

Another Halloween Idea!

When carving your pumpkin, don't throw away the seeds...they can be oven roasted!  Pumpkin seeds are a very nutritious and satisfying treat. Here is a basic recipe from allrecipes.com.

Roasted Pumpkin Seeds

1 1/2 c raw pumpkin seeds

2 teaspoonfuls butter, melted

a pinch of salt

Preheat oven to 300 degrees. 

Toss the seeds in a bowl with melted butter and salt. Spread the seeds in a single layer on a cookie sheet and bake for about 45 minutes,stirring occasionally, until they are golden brown. 

Sources: allrecipes.com, wikimedia

Halloween Treat Ideas

This post is more of a concept than a recipe...since Halloween is coming soon I thought I'd share some Halloween treat ideas that are fun and healthy at the same time.

Here is today's idea: A vegetable platter suitable for work or school!

Pumpkin Bran Cake

Image source: Wikipedia

I've had this recipe in my collection for quite some time...when the leaves start to change color, I am reminded of its deliciousness.  Maybe it's time for you to try it, too!

Monterey Pork

This diet friendly casserole is great for those of us who are watching our diets...it's tasty as could be, and low in fat and calories.  The original recipe appeared in a paperback cookbook that I received as a shower gift over thirty years ago--and I still love it!

Image: pixabay

Monterey Pork

3 servings

1 large green pepper(s), seeded and chopped   

1 Tbsp Tomato Puree   

1 1/2 tsp chili powder   

14 oz can diced tomatoes    

1/2 cup(s) uncooked celery, chopped   

1/2 tsp table salt   

1/8 tsp black pepper   

1 cup(s) fat free chicken broth   

1 leaf/leaves bay leaf   

14 oz uncooked lean and fat pork loin, cubed for stew   

Brown pork, a few pieces at a time, in a large nonstick skillet; remove with a slotted spoon and reserve. Sauté onion and green pepper till soft, then stir in chili powder; cook 2 minutes. Add, salt and pepper then tomato paste, scraping brown bits from bottom of skillet Return meat with tomatoes, celery, salt and pepper to skillet and mix well. Spoon mixture into a 6 cup casserole. Bake in a moderate (350 degree) oven for an hour, or until pork is tender. To serve, spoon over 1/2 c cooked rice per serving. Can use quinoa as a substitute for rice.

WW points: 6 per serving, excluding rice/quinoa

Cinnamon Coconut Paleo Pancakes

I've mentioned before that my husband follows the paleo diet. 

Well, a short time ago I went on a family vacation with my siblings...and since I allow myself (within reason) to eat what I want during those times...I ate pancakes.  

When I got home I really wanted to eat more pancakes, but I was not on vacation anymore...so, I had to find a way to make them permissible.

After doing some web browsing, I came upon several recipes for pancakes that are actually paleo friendly:  they are grain free!  So today we tried this recipe, and I have to tell you that they were pretty good!  They are a little different from conventional pancakes, but I could get used to eating them.  The interesting thing:  the banana in the batter makes them very sweet on their own.  The riper the banana, the sweeter the pancake. You can taste the cinnamon too... you might even like them without syrup!

Cinnamon-Coconut Paleo Pancakes

Yield: 12 pancakes

These are my Cinnamon Coconut pancakes!  Yum.

2 eggs

3 T canned coconut milk (full fat)

1/2 medium banana

1/2 t. apple cider vinegar

1/2 t. vanilla extract

1 1/2 T coconut flour

1/2 t. ground cinnamon

1/4 t. baking soda

a pinch of salt

coconut oil or ghee (for frying)

Mash the banana and add  place in in a blender. Add all the remaining we ingredients into the blender and mix thoroughly. 

In a separate bowl, mix the dry ingredients together, blending with a fork. 

Just before serving, mix the wet and dry ingredients together. 

Meanwhile heat some ghee or coconut oil in a skillet over medium heat. Form a pancake and place in heated skillet . Watch for bubbles to form, flipping pancake over when bubbles pop open.


Recipe source:nomnompaleo

Easy Marinated Pork Tenderloin

I really like pork loin... it's so lean and figure friendly! It is also very tasty if prepared creatively.  I am always on the lookout for new ideas with respect to flavoring. Recently I gave this recipe from Allrecipes.com a try.  I have to say, I really do like it.  It's a keeper!

Easy Marinated Pork Tenderloin

4-6 servings

2 pounds pork tenderloin ( I used 2 loins, approx. 1 pound each)

1 garlic clove, peeled and crushed

3 T. Dijon-style  mustard

salt and pepper to taste

1/4 c. soy sauce

1/4 c. olive oil

Mix garlic, mustard, salt, pepper, soy sauce and olive oil in a bowl. Pour mixture into a one-gallon sized zip-lock style bag.  Place pork loins in bag. Seal it and mix contents around so they are evenly distributed.  Allow to marinate in the refrigerator for at least one hour before cooking time.

Preheat oven to 375 ℉. Place meat in a glass baking dish and pour marinade over top.  Bake for 45 minutes to an hour, until meat is no longer pink and instant-read meat thermometer reads 145 ℉.  Tent loosely and allow to rest about 15 minutes or so before serving.

Sources: Allrecipes.com, Flickr

Pasta e Fagioli

As I have mentioned before, I am an avid fan of  Giada de Laurentiis, ...this recipe the first Giada recipes that I ever attempted. Of course it was delicious!!! Over time,  I adapted her recipe to make it "my own."  Here is the result of that effort:

Pasta e Fagioli

serves 6

Image source: Flickr

1 tablespoon olive oil

1 tablespoon butter

1 cup chopped onion

3 ounces pancetta or bacon, chopped

2 teaspoons minced garlic

5 3/4 cups low-sodium chicken broth

1 tsp. dried thyme

1 tsp. dried rosemary, crushed

1 bay leaf

2 (14.5-ounce) cans red kidney beans, drained and rinsed

3/4 cup ditalini pasta

Freshly ground black pepper

Pinch red pepper flakes, optional

Freshly grated Parmesan,optional

Heat 1 tablespoon olive oil and butter in a heavy large saucepan over medium heat. Add the onion, pancetta, and garlic and sauté until the onion is tender, about 3 minutes. Add the broth, beans, and dried herbs. Cover and bring to a boil over high heat, then decrease the heat to medium and simmer until the vegetables are very tender, about 10 minutes. Add the macaroni and boil with the lid on until it is tender but still firm to the bite, about 8 minutes. Using an immersion blender, partially blend the mixture in the saucepan and stir well. Season the soup with ground black pepper and red pepper flakes.

Ladle the soup into bowls. Sprinkle with some Parmesan cheese if desired.

You can see the original recipe by clicking here.

Paleo Pancakes...

Have you ever seen the recipe for "paleo pancakes" using only two eggs and a very ripe banana for the batter?  I tried that recipe...but did not have much luck with it.  Maybe that's because I used egg substitute and not real egg.  Maybe I will try that again sometime.  If you have never heard of it, here is the recipe...

Paleo Banana Pancakes

(makes 3 pancakes)

Image source:dromo.co

2 very ripe bananas

1 egg

1 pinch of cinnamon

oil for frying

Blend bananas and egg until smooth.  A food processor or blender will work nicely.  Meanwhile heat a little bit of oil in a nonstick skillet over medium heat.  

Place 1/3 of the batter into the skillet and wait for bubbles to appear.  When bubbles are visible, carefully flip the pancake and cook the other side.

Place another third of the batter into the skillet for the second pancake and cook as directed above; repeat again for the third pancake.

Serve immediately for best results.........

WW points: 4 points per recipe

Source:Notquitenigella.com

Banana Boats

This is a great...and probably pretty common treat at the campfire. But did you know that you can create the same gooey goodness in the microwave?  Try it, you're in for a real treat.  This one is not particularly waistline friendly, so try not to get hooked on them.

Image source: People.com

Banana Boats

1 banana per serving

1 banana

1/4 c mini chocolate chips

1/4 c mini marshmallows

 Optional: chopped nuts, for garnish

Leave the skin on the banana.  Peel back a section of skin and cut into the banana on the inside curve, leaving about an inch on top and bottom intact.  

Stuff the mini chocolate chips and min marshmallows into the cut.  Place on a microwave safe plate, cut side up, for 30 to 60 seconds.  You know it's done when the chocolate chips and marshmallows are melting.  Garnish with nuts if you like.  Probably the easiest way to enjoy is with a spoon.

Alternately you can wrap the banana in foil and bake at 350 ℉ until chocolate and marshmallow is melted..about 5 minutes.  You can also cook foil wrapped banana over a campfire or on a grill.

You can also experiment with other fillings...caramel, M & M's, or white chocolate chips for example. Use your imagination...many combinations are possible!

Chicken with Rice and Mushrooms...

This recipe is based on the recipe for Chicken Rice Roger in Peg Bracken's I Hate To Cookbook, circa 1950s or 1960s.  The original recipe is baked in the oven; over the years I have adapted my own stovetop version...and without further ado, here it is!

Image source: Wikipedia

Chicken with Rice and Mushrooms...

serves 5

2/3 cup(s) uncooked white rice   

5 oz cooked skinless bone-in chicken thigh(s)   

2 cup(s) fat free chicken broth   

1/2 tsp table salt

1/2 t garlic or onion powder

1/4 tsp black pepper   

3 oz canned mushrooms, save the juice   

1 Tbsp all-purpose flour   

1/2 Tbsp olive oil   

1 Tbsp butter, broken into small bits   

Dust the chicken pieces with the flour, then brown it in the oil. Once browned, remove chicken from pan. Brown the onion in the same skillet. add chicken broth, rice, salt, garlic powder, and pepper. Scrape the bottom of the pan to pick up the brown bits. return chicken to pan and top with the mushrooms, juice included. 

Dot the top of with buttery bits and cover with skillet. Simmer over low-med heat for 20 to 30 minutes until rice is tender, chicken is cooked through, and liquid is absorbed.

Make you own Marinara Sauce!

This recipe is great any time of year; it makes a great base for a pot of spaghetti sauce, or lasagna..it's also a great dip for fried mozzarella or  fried calmari.

Image source: Wikipedia

Basic Marinara Sauce

1/4 to 1/2 cup(s) olive oil 

2 clove(s) (medium) garlic clove(s), peeled and minced

2 small onions, peeled and  roughly chopped    

2 rib(s) (medium) uncooked celery, roughly chopped

2 medium uncooked carrot(s), peeled and roughly chopped

1/2 tsp sea salt, plus more to taste   

1/2 tsp black pepper, plus more to taste   

28 oz canned crushed tomatoes   

2 leaf/leaves bay leaf   

In large pot, heat olive oil over med-high heat. Using a food processor, grind the onions, carrots, and celery until they are nearly pureed. Add celery, carrots,and onion to the pot, sauté for a few minutes,  until onions become somewhat translucent. Add garlic and sauté another minute or so,until garlic is fragrant. Add 1/2 tsp each of salt and pepper. Sauté until all vegetables are soft, about 10 min. Add tomatoes and bay leaves and simmer uncovered over low heat until until the sauce thickens, about 1 hr. Cool cover and refrigerate until needed. Can be made a day ahead, frozen, etc. Makes 2 quarts.

Ribollita

This hearty soup comes from the Tuscany region of Italy.  In Italian, ribollita literally means reboil or reheat...and, true to its name this soup is even better when it's reheated for another meal!

Tuscany ca 1897
Image source: Wikipedia

Ribollita

serves 6

1/4 cup(s) olive oil    

1 medium uncooked onion(s)   

 1 medium uncooked carrot(s)   

4 oz pancetta or bacon   

2 clove(s) (medium) garlic clove(s)   

1 tsp sea salt   

1 tsp black pepper   

1 Tbsp tomato paste   

15 oz canned diced tomatoes   

10 ounce box chopped frozen spinach   

15 oz cannellini beans   

1 Tbsp herbes de Provence   

4 cup(s) fat-free reduced sodium chicken broth   

1 leaf/leaves bay leaf   

Parmesan cheese rind

Heat the oil in a heavy large pot over medium heat. Add the onion, carrot, pancetta, minced garlic, salt, and pepper. Cook until the onion is golden brown and the pancetta is crisp, about 7 minutes. Add tomato paste and stir until dissolved. Add tomatoes and stir, scraping the bottom of the pan with a wooden spoon to release all the brown bits. Add the spinach, beans, herbs, stock, bay leaf, and Parmesan rind. Bring the soup to a boil, reduce heat and simmer for 30 minutes.

The Perfect Steak

We have steak pretty often around here...I would guess we typically eat 3 or 4 steaks per month. Sometimes we grill outside, sometimes we use the Foreman Grill. Other days we just pull out a skillet and cook on the stovetop.  But no matter which method of cooking is used, the preparation of the steak makes all the difference.  Here is my favorite...simple...quick...and delicious!

Steak on the grill
Image source: Wikipedia

The Perfect Steak

New York strip steak (allow 4 to 6 ounces per person) , at room temperature

1 clove fresh garlic

salt 

pepper

cooking spray

Preheat stove or grill. While you wait, peel the garlic and slice it on the bias.  Rub the cut side of the garlic all over the top, bottom and sides of the steak.  Season both sides of the steak with salt and pepper.

Once the grill or pan  is hot enough for cooking, spray it with cooking spray.  Place the steak into/onto the pan or grill and cook for 7 or 8 minutes per side for medium rare (cook longer if you like your steak more well done).  Remove the steak from the pan/grill place on cutting board; loosely tent with foil and allow it to rest for about 15 minutes before serving.

This is perfectly delicious with a green vegetable...broccoli, for example...a small piece of bread...and a fresh fruit salad, or watermelon.  Yum.

Splurge! Espresso Brownies

This is another Giada De Laurentiis recipe;  I first tried it after I watched her make them on her show, Everyday Italian...some years ago.  Since that time we don't eat that many sweets around here, but these are a great desert to make when you are having company or taking to a pot luck.  You'll be the star of the show!

Image source: Wikipedia Commons

Espresso Brownies

yield: 36 bite sized brownies

Nonstick vegetable oil cooking spray

1/3 cup plus 2 tablespoons water

1/3 cup vegetable oil

2 large eggs

2 tablespoons plus 2 teaspoons espresso powder

1 (19.8-ounce) box brownie mix (recommended: Duncan Hines)

3/4 cup semisweet chocolate chips

1 teaspoon vanilla extract

1 1/2 cups powdered sugar

1 tablespoon unsalted butter, room temperature

Preheat oven to 350 degrees F.

Spray a 9 by 13-inch baking pan with nonstick spray. Whisk 1/3 cup of water, oil, eggs, and 2 tablespoons espresso powder in a large bowl to blend. Add the brownie mix. Stir until well blended. Stir in the chocolate chips. Transfer the batter to the prepared baking pan. Bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs attached, about 35 minutes. Cool completely.

Meanwhile, dissolve the remaining 2 teaspoons of espresso powder in the remaining 2 tablespoons of water in a medium bowl. Whisk in the vanilla. Add the powdered sugar and butter and whisk until smooth. Pour the glaze over the brownies. Refrigerate until the glaze is set. Cut into bite-size pieces. Arrange the brownies on a platter and serve.

Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/espresso-brownies-recipe.html?oc=linkback

Chicken Spezzatino

I am a Giada De Laurentiis fan...in case you did not already know.  This recipe is based on her recipe for terrific Italian Chicken Stew.

Marietta's Chicken Spezzatino

serves 5

2 tablespoons olive oil

2 celery ribs, chopped

1 carrot, peeled and chopped

1 small onion, chopped

1 teaspoon salt, plus more to taste

1 teaspoon fresh ground pepper, plus more to taste

14 1/2 ounces chopped tomatoes, undrained

14 ounces reduced-sodium chicken broth

1 t dried basil

1 tablespoon tomato paste

1 bay leaf

1/2 teaspoon dried thyme

2 boneless skinless chicken thighs 

15 ounces kidney beans, rinsed and drained

Sauté celery, carrots and onion in a large saucepan/stockpot in oil over medium heat until onions are translucent, about 5 minutes. Stir in salt, pepper, tomatoes, broth, basil, tomato paste, bay leaf, and thyme.

Add chicken thighs and press them down to submerge under the liquid and bring liquid to a simmer.

Reduce heat and gently simmer the chicken, turning over often for about 30 minutes, or until chicken is almost cooked through.

Add kidney beans and simmer for 10 more minutes, or until chicken is cooked all the way through.

Remove chicken from saucepan and let cool 5 minutes. Shred chicken or cut into bite sized pieces. Discard bay leaf and put chicken pieces back into stew and bring back to a simmer, adding salt and pepper to taste.

WW points: 7 per serving