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

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

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.

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

Balsamic barbecue sauce

If you've never tried making your own barbecue sauce...this one is from Giada deLaurentiis and it's excellent for chicken or steak.  Try it, you'll like it!

Balsamic Vinegar--"aceto balsamico"
Image source: Wikimedia

1 cup balsamic vinegar

3/4 cup ketchup

1/3 cup brown sugar

1 garlic clove, minced

1 tablespoon Worcestershire sauce

1 tablespoon Dijon mustard

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

Combine all the ingredients in a small saucepan and stir until all the ingredients are incorporated and the mixture is smooth. Simmer over medium heat until reduced by 1/3, about 15 to 20 minutes.

Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-or-steak-with-balsamic-bbq-sauce-recipe.html?oc=linkback

Note:  This is a great barbecue sauce for Easy Barbecued Chicken Thighs  which was posted in this blog on July 11, 2014.

Skinny Shake

This beverage is a great substitute for a real milkshake when you are watching your waistline.  It's thick,creamy, and very satisfying!

Image source: Wikipedia

Skinny Shake

2 servings

3/4 cup vanilla almond milk, unsweetened

1/3 peeled ripe banana

15 ice cubes

1 tsp. vanilla extract

1 1/2 tsp. unsweetened cocoa powder

Combine all ingredients in a blender; process until smooth. Pour into a glass, add a straw, and enjoy!

WW points/serving: 2

Campfire Fruit

This idea is good for a campfire...or your backyard grill...it makes for an easy side dish any day of the week! You can change up the fruits as you like...many combinations are possible.

Image source: askmen.com

Campfire Fruit

serves 4-6

4 peaches

2 bananas

butter (or margarine)

sugar

cinnamon

Prepare the grill or start the campfire. While you are waiting, get out a piece of aluminum foil and lay it shiny side down on a counter top or table.

Clean the peaches; cut them in half, remove the pit, then cut each peach into 8 wedges.

Clean, peel, and cut the bananas into chunks.  

Lay the mixed cut fruit in the middle of the foil, leaving enough room around the edges for folding into a packet. Dot the fruit with butter and sprinkle with cinnamon and sugar. Place another piece of foil on top the the fruit and seal the edges tightly to prevent leaking.

Place the foil packet on the preheated grill and cook for about 10-12 minutes. To ensure even cooking, flip the packet after 5 minutes or so.  Remove the packet from the grill, slice open the top, and enjoy!

If you don't like peaches, don't worry.  Other possibilities include berries, apples, pears, figs, and pineapple but feel free to experiment!

Greek style spinach pie (Spanakopita)

I printed this recipe from Recipezaar site back in 2007.  I still like to make it now and again.  I used to make a tray for my husband to share at work; he usually would bring home an empty pan and tell me that it was gone before lunch!  One of his friends at that job was especially fond of this recipe; once his significant other asked for the recipe so she could make it as a birthday surprise.  I hope you try it--and like it-- as much as we do!

Image Source: Wikipedia

Here are a couple of notes based on my experience:

1) I prefer using a standard metal cake pan instead of glass; if it's rectangular it's easier to cut into diamonds or wedges. The metal pan allows for the pastry to become more golden, flakier and crispier than a glass pan does.

2) I have tried baking this recipe at 325 ℉ but I feel that I get better results by baking 350 ℉. It might be my personal preference or just how my oven works...do what you think best.

Without further ado, here is the recipe...

Watermelon Cake

I wanted to post the written recipe for this cake...usually I try these recipes before I post them so that I can tell you my version of a recipe.  Well, I haven't gotten around to making this one yet, and summer is half over. So here is a YouTube video that will help you create this "cake" for your next picnic!

Source:YouTube

Marinated Zucchini Salad

This recipe is based on an eggplant recipe that I saw a week or so ago.  I kind of took some liberties and did my own thing--based on the eggplant idea--and voila!  These salads are great in the hot weather because you can make them earlier in the day..put them aside...and bring them back out when it's dinner time.

Marinated Zucchini Salad

serves 3

1 medium green zucchini

1 medium yellow zucchini

1 medium onion

1 clove garlic, minced

12 grape tomatoes, halved

salt

pepper

1 1/2 tbsp white balsamic vinegar

2-3 tbsp olive oil

1 tsp. Herbs De Provence

Preheat a  non-stick skillet to medium high on the stove.  While it's heating up, cut the zucchinis lengthwise into quarters, then lay the quarters alongside one another and slice approximately 1/4 inch thick.  Peel the onion and cut it into chunks about the same size as the zucchini.  

Place about half the olive oil into the skillet and add the zucchini and onion.  Cook until the vegetables begin to soften and caramelize a bit, then add the garlic and saute for another minute or so.  Raise the heat a bit and add the balsamic vinegar, allowing it to come to a boil and reduce.  Add salt and pepper; stirring well. Remove from heat, transfer to a bowl, and allow to rest for a few minutes.

Add the tomatoes, remaining oil, and herbs to the cooled cooked vegetables and give the mixture a stir. Allow to sit at room temperature or in the refrigerator for several hours before serving.