Friday, July 28, 2017

Roasted Parmesan Zucchini


Roasted Parmesan Zucchini

This is my favorite way to eat zucchini.

-2 Tbsp olive oil
-1 tsp salt
-1/2 tsp pepper
-1/4 tsp garlic powder
-1/2 tsp thyme or oregano
-4 zucchini, each one cut into 8 spears
-1/4 cup shredded parmesan cheese

Place zucchini on a greased baking sheet (I like to line mine with parchment or foil for easy clean up). In a small bowl, whisk together olive oil, salt, pepper, garlic powder and thyme or oregano. Pour oil mixture over zucchini and stir to coat. Sprinkle parmesan over zucchini. Bake at 400 for 10-15 minutes, until desired tenderness is reached.

Lightened Up Pasta with Vodka Sauce


Lightened Up Pasta with Vodka Sauce

I've replaced the butter with olive oil and reduced the cream in this over the traditional version to make it a little less guilt laden. Serve with a green salad or roasted asparagus or broccoli for a quick, vegetarian dinner.

-1 box penne pasta, cooked to al dente
-2 Tbsp olive oil
-1 onion, diced
-4 cloves garlic, minced
-3/4 cup vodka
-1 (29 oz) can tomato puree
-1 1/2 tsp salt
-1/2 tsp pepper
-1/4 tsp red pepper flakes
-1/2 c heavy cream
-1/2 cup shredded parmesan cheese

Heat oil in medium to large pot, over medium heat. Add onion, saute 5 minutes stirring often. Add garlic, saute 1 more minute stirring constantly. Add vodka, simmer 3 minutes, stirring intermittently. Add tomato puree, salt, pepper and red pepper flakes. Simmer 5 minutes. Stir in cream, remove from heat, toss pasta with sauce and top with parmesan cheese.


Israeli Chopped Salad


Israeli Chopped Salad

This is a great salad to serve with gyros, hummus, chicken gyros, shakshuka or any Mediterranean meal. You can also toss feta and/ or chickpeas into this to make it a more hearty salad.

-3 Tbsp lemon juice
-3 Tbsp olive oil
-1 tsp salt
-1/2 tsp pepper
-1 english cucumber, chopped
-1 green pepper, chopped
-1/2 red onion, chopped
-4 roma tomatoes, seeded and chopped
-1 bunch parsley, chopped

In a medium bowl, whisk together lemon juice, olive oil, salt and pepper. Toss with remaining ingredients. Serve immediately or refrigerate up to 2 hours prior to serving.

Thursday, June 29, 2017

Baked Sweet and Sour Pork


Baked Sweet and Sour Pork

This recipe works equally well with chicken and pork. It's a fuss-free, lightened up version of the classic Chinese takeout dish. Serve over your rice of choice for soaking up the access sauce.

Sweet and Sour Sauce
-1/2 cup pineapple juice
-1/2 cup ketchup
-1/2 cup brown sugar
-1/4 cup apple cider vinegar
-1/4 cup water
-1 Tbsp soy sauce
-1 tsp red pepper flakes
-1 tsp sesame oil
-1 Tbsp canola or vegetable oil
-2 cloves garlic, minced
-1 inch chunk ginger, minced
-1 Tbsp cornstarch, mixed with 1 Tbsp water

-1 pound lean pork, trimmed of excess fat and cut into bite sized pieces
-1 pineapple, peeled and cored and cut into bite sized pieces
-1 green pepper, cut into bite sized pieces
-1 red pepper, cut into bite sized pieces

In a small bowl, whisk together pineapple juice through sesame oil and set aside. Heat oil in a small pot, over medium heat. Add garlic and ginger, saute 1 minute. Pour pineapple juice mixture into pot and bring to a simmer. Whisk in cornstarch, reduce heat and simmer 3 minutes, or until mixture thickens. Remove sauce from heat and cool at least 15 minutes.

In a greased 13 x 9 pan combine pork,chopped pineapple, bell peppers and cooled sauce. Stir well. Bake at 400 for 30 minutes, stirring once halfway through. Serve immediately over your favorite rice.

Whole Roasted Cauliflower with Whipped Feta


Whole Roasted Cauliflower with Whipped Feta

This is a knock off of a dish served at a local restaurant called Domenica. Even my non-cauliflower eating hubby ate this one.

-2.5 cups white wine
-1/3 cup olive oil
-1/4 cup salt
-4 Tbsp lemon juice
-2 Tbsp butter
-1 Tbsp sugar
-1 tsp red pepper flakes
-1 bay leaf
-1 head cauliflower, outer leaves removed

Whipped Feta
-1/2 cup feta cheese
-2 Tbsp olive oil
-1 Tbsp lemon juice
-1/4 tsp salt

In a medium large pot combine wine through bay leaf with 8 cups of water and bring to a boil. Add cauliflower, reduce heat and simmer 15 minutes, turning every 5 minutes to ensure even cooking. Remove cauliflower from liquid using a slotted spoon and drain on a kitchen towel. Roast cauliflower at 475 for 30 minutes, or until it is browned all over.

While cauliflower is cooking combine feta, olive oil, lemon juice and salt in a food processor. Process until smooth. Refrigerate until cauliflower is done.

Once cauliflower is done, remove from oven and serve with feta on the side for spreading.

Thursday, May 18, 2017

Blondies



Blondies

This is a good base recipe and then you can change up the mix ins. White chocolate and dried cranberries would be good. Or any kind of nut, butterscotch or caramel chip would work also. Sometimes I do a light sprinkling of sea salt over top before popping in the oven. This recipe easily doubles to do a 13 x 9 pan if you're feeding a crowd.

-1 stick butter, softened
-1 cup brown sugar
-1 egg
-1 tsp vanilla
-1/4 tsp salt
-1 c flour
-1 c chocolate chips (or mix in of your choice)

In a mixing bowl, cream together butter and sugar. Stir in egg, vanilla and salt, Stir in flour. Stir in chocolate chips. Spread batter into a greased 8 x 8 pan and bake at 350 for 20-25 minutes.

Sweet Chili Brussels Sprouts


Sweet Chili Brussels Sprouts

-2 lbs brussels sprouts, sliced in half and outer leaves discarded
-2 Tbsp olive oil
-1/2 tsp salt
-4 Tbsp sweet chili sauce
-2 tsp soy sauce

Toss brussels sprouts with olive oil and salt, Roast at 400 for 15-20 minutes, until browned to your liking. While brussels sprouts roast, stir together sweet chili sauce and soy sauce. Once the brussels sprouts are nicely browned, toss with the sauce and roast 5 additional minutes. Serve immediately.