Monday, September 29

Zucchini Cups

I have no idea where my zucchini obsession originated from but, when looking at labels for past blogs, I realize I have more zucchini recipes than anything else!

I guess it's because it's so versatile (I have made zucchini boats, zucchini noodles, zucchini frittatas and even zucchini pizza crust to name a few of my recipes) and also super healthy! Because zucchini has such a high water content, it's very low in calories (one medium raw zucchini with its skin on contains just 31 calories and 0 grams of fat) and contains 56 percent of your daily recommended value of vitamin C, 3 grams of fiber and 2 grams of protein.

Zucchini cups is one thing I hadn't tried so I was eager to do so. (They're just so cute!) However, you can also use this recipe to make zucchini boats like those in the above link.

This recipe is grain free unless you choose to add farro which actually gives the stuffing an interesting texture.
If you choose to add it, boil 1 cup of farro in 2 cups of water for 20 minutes. Let cool, then add to the meat mixture just before stuffing the zucchini cups.

Ingredients: (serves 6-8)
3 large zucchini
2 tsp + 2 tsp olive oil
1/2 cup finely chopped onion
2 T finely minced garlic
1 lb ground beef or turkey
2 large heirloom tomatoes
2 cups mozzarella cheese
salt and pepper

Directions:
Preheat oven to 350 degrees.
Cut zucchini into 2 inch slices, discarding ends. Use a sharp spoon or melon baller or holow out a cup in each zucchini slice leaving just over 1/4 of zucchini flesh. Finely chop flesh.
Cut the top off of each of the tomatoes and squeeze the juice into a bowl. Chop the remaining tomato and add to the chopped zucchini. 
Chop onion and combine with chopped zucchini and tomatoes. Heat 2 tsp oil in a non stick pan and saute vegetables for 3-4 minutes until just starting to soften. Add minced garlic and saute about 1 minute more being careful not to brown the garlic. Remove the mixture to a bowl
Add 2 tsp more olive oil to the pan. Crumble in the ground beer or turkey, season with salt and pepper and cook over medium until the meat is browned. Stir cooked vegetabels and garlic into the meat. Add the juice from the tomatoes and simmer until the mixture has thickened and liquid has cooked off, about 10 minutes, then turn off heat.
Spray baking sheet with nonstick spray and stand up zucchini cups, open end up. Stir 1 1/2 cups grated cheese into the cooled meat mixture, then spoon the meat-cheese mixture into zucchini cups, pressing down with the spoon then mounding it a little over the top of the zucchini.
Bake zucchini for 20 minutes, then remove from oven and use remaining cheese to top each one with a generous pinch of cheese. Put back in oven and bake 10 more minutes until zucchini is slightly soft when pierced with a fork and cheese is melted and slightly browned.

Friday, September 26

Pumpkin Spice Parfait

Still hot as blazes (do old people still say that?) in la but, screw it! I'm ready for fall recipes and all things pumpkin including this awesome pumpkin spice parfait.

Blend the pumpkin layer in advance and keep in the fridge for best results (and faster mornings.)

Enjoy!

Ingredients:
1 large banana, sliced
healthy granola + 1 tb pumpkin seeds
1 cup pumpkin purree
4 pitted dates
splash of almond milk
1 tsp cinnamon
2 shakes pumpkin spice
1 cup greek or almond yogurt
1/2 tsp pumpkin spice
1 tb unsweetened coconut flakes (optional)

Directions:
Start by soaking pitted dates in warm water for a few minutes. Next, add dates to a food processor or blender, add a splash of almond milk, and blend to a paste. Add pumpkin purree, cinnamon and pumpkin spice and blend again.
In a separate bowl, mix yogurt, pumpkin spice and coconut flakes until well incorporated.
Layer banana slices, pumpkin spice mixture and yogurt and top with granola.

Thursday, September 25

Chicken Roulades Stuffed with Roasted Peppers

Some days I look at my photos and feel like I missed my calling as a food stylist. This is not one of those days.

However, as miserably as I failed at producing beautiful chicken roulades and/or photographing them to look that way I can't resist sharing this delicious and fairly easy recipe.

To save time I prepared them in two nights. Night 1: All preparation + browning. Night 2: Baking in the oven, cooling, slicing and serving.

They are photographed with mashed cauliflower topped with dill.



Ingredients: (serves 4)
4 oz chicken breasts each cut crosswise and opened (aka "butterflied")
1/2 cup ricotta cheese
1/4 cup jarred roasted red bell peppers, drained and sliced
1/4 tsp sea salt
2 tbsp flour or arrowroot
olive oil cooking spray

Directions:
Line up filleted chicken breasts on a cutting board and spread ricotta evenly over the top of each breast. Sprinkle peppers evenly over ricotta. Roll up (like a burrito) and secure each piece with 1 to 2 toothpicks. Sprinkle 1/4 tsp salt evenly over chicken. Transfer 2 tbsp flour or arrowroot to a medium sized shallow bowl and dredge chicken in flour, shaking off excess. Mist a medium skillet with cooking spray and heat on medium. Add chicken and cook for about 6 minutes, turning over halfway until golden brown on both sides. Mist a a large baking sheet with cooking spray then carefully transfer chicken to sheet and bake until cooked through, about 10 minutes.
Slice and serve.

Monday, September 22

Chicken and Bean Quesadillas

Don't be fooled by what looks like a huge dollop of sour cream. It's actually greek yogurt! That and grain free tortillas are substitutions that make these quesadillas super clean.

Enjoy!

Ingredients: (serves 4)
8 oz ground chicken
1 15 oz can pinto beans, drained and rinsed
4 6-to-8-inch tortillas -or- homemade grain free tortillas
1/2 cup shredded Mexican-style cheese blend, Monterey Jack or cheddar cheese
1/4 cup plain Greek yogurt
olive oil cooking spray
1/2 tsp chile powder
1/4 tsp sea salt
1 tbsp unsalted tomato paste
1 tbsp raw honey

Directions:Mist a medium skillet with cooking spray and heat on medium. Add chicken, beans, chile powder and salt and saute until chicken is no longer pink and cooked through, about 6 minutes. Add tomato paste and honey abd cook for 1 more minut
On a work surface, place tortillas and divide chicken mixture amount them, spooning mixture onto one half of each tortilla. Top chicken mixture with cheese. Fold each tortilla over. Wipe out skillet, mist again and heat on medium high. Working in batches add quesadillas and cook until golden brown on both sides and cheese has melted, turning halfway, about 3 minutes per side. Serve with yogurt.

Monday, September 15

Baked Chicken with Peaches

Part of me is ready for pumpkin and squash. But with this 100+ degree heat wave it's really hard to get in the mood for fall!

There were still tons of peaches left at Trader Joes yesterday and this recipe looked (and was) so easy and perfect for the hot weather. The chicken was moist and flavorful and the ginger complemented it well without being overpowering. Oh and the peaches were, well, peachy.

Enjoy!

Ingredients:
2 skinless, boneless chicken breast halves
1/4 cup brown sugar
1 fresh peach - peeled, pitted and sliced
1/8 tsp ground ginger
1/8 tsp ground cloves
1 1/2 tsp fresh lemon juice

Directions:
Preheat oven to 350 degrees. Lightly grease a 9 x 13 inch baking dish.
Place chicken in the prepared baking dish and sprinkle with 1/8 cup of brown sugar.

Place peach slices over chicken then sprinkle with remaining 1/8 cup brown sugar, ginger, cloves and lemon juice.
Bake for about 30 minutes in the preheated oven, basting often with juices, until chicken is cooked through and juices run clear.