Spanakopita and Quinoa Stuffed Portobello Mushrooms

Posted on July 29, 2013 by eatlessvelveeta

I love spanakopita; simple as that. Sauteed spinach and soft warm feta is the perfect combination of flavors, but when you pack it between sheets and sheets of buttery phyllo, it’s not the healthiest way to consume all of those greens on a regular basis. Here’s a fresher, lighter way to enjoy those flavors in what can be a hearty side dish or great vegetarian meal.

Recipe: Quinoa and Spanakopita Stuffed Portobello Mushrooms

4 large portobello mushroom caps
1/2 pound fresh spinach (or a 1 1/2 bags)
medium onion, chopped
4 scallions, diced
3 TB fresh dill (or 1 tsp dried)
1/2 cup feta (set aside 2 TB)
nutmeg
2 cups chicken stock
1 cup white quinoa
olive oil
balsamic vinegar
salt and pepper to taste
toasted pine nuts, rough chopped (optional)

Roast portobellos:
Preheat the oven to 375ºF. Gently wipe off the mushroom caps with a damp towel; carefully remove stem and scrape out the gills with a spoon. Place the caps on a baking sheet. Drizzle with a little olive oil, a couple splashes of balsamic vinegar, salt and pepper. Roast for 10-12 minutes, flipping half way through, just to soften before stuffing.

Spanakopita filling:
Heat the olive oil in a large saute pan. Saute the onions and scallions until tender. Add the spinach and dill and cook until the spinach is wilted. Sprinkle (or grate) a little nutmeg and season with salt and pepper to taste. Cool, rough chop and stir in feta.

Prepare quinoa:
Cook quinoa per package directions, using chicken stock instead of water to add more flavor. It should be fairly fluffy when cooked, not heavy, dense and clumped together

Assemble and bake:
With mushroom caps gill side up on the sheet pan, spoon in 1/4 cup of quinoa into each one. Then top with a heaping spoon of spanakopita filling, even divided among the four caps. Sprinkle with the reserved feta, drizzle with a little olive oil and put back in the oven for 15 minutes until warmed all the way through. Put under broiler if your oven doesn’t brown the top to your liking during the baking process. Sprinkle with pine nuts for a little crunch. Drizzle with a little more balsamic if you wish. NOTE: Before assembling, taste the filling and the quinoa to make sure each layer is sufficiently seasoned for your taste; adjust as needed. Enjoy!

Crispy Coated Chicken Tenders from Scratch with Creamy Feta Buttermilk Dipping Sauce

Posted on July 25, 2013 by eatlessvelveeta

NOTE: This recipe requires an overnight or at least a full-day buttermilk soak, so make sure to plan ahead.

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I get inquiries about this recipe more often than any other one, and it’s always from my friends with kids who are scrambling to make dinner before the household hits critical mass. It’s an easy, inexpensive and much healthier way to to have chicken tenders without buying frozen nuggets that display a paragraph of ingredients (only a few of which I recognize). You can serve them along side your favorite dipping sauce, or give the Feta Buttermilk dipping sauce a try.

Before I get started, let me say that there’s no great way to photograph a pile of raw chicken soaking in buttermilk, drenched in hot sauce. So please know the image is not intended to make your mouth water – rather to demonstrate how easy it is to throw everything in one bowl and be on your way.

Note: I’m experimenting with some other coatings (such as oats and nuts) that crisp up nicely without having to pan fry, but for the sake of posting this recipe sooner rather than later, I’m using Panko.

RECIPE: Crispy Coated Chicken Tenders

1 lb chicken (breast cut up into thick strips or chicken tenderloins – which are more affordable and less work)
1 clove garlic, finely chopped
buttermilk
hot sauce
salt and pepper
dried basil (or italian seasoning)
1/2 box or bag of Panko breadcrumbs (I prefer whole wheat, but either works great)
1/2 cup finely grated parmesan cheese (grated, not shredded – and NOT the stuff in the green can)

DIRECTIONS:
Spray a sheet pan liberally with non-stick spray and drizzle a little olive oil over that. (I’m a fan of the organic spray when I have to use it, but whatever you have is okay.) Add chicken to a large bowl or container with a lid. Cover completely with buttermilk. Add as much hot sauce as you like, garlic, salt and pepper to the bowl. Toss and marinate all day (at least 8 hours) or overnight is best. (I like to do it the day before I bake them.) In a wide, shallow bowl or glass baking dish, add the panko, parmesan cheese, sprinkle of salt, pepper and just enough dried basil so you can see the flecks evenly distributed throughout (close to a teaspoon).

Take the chicken (a few pieces at a time), drip off the excess buttermilk and place directly in the panko. Toss gently to coat completely and press the panko into the chicken so it sticks. Place chicken on the pan fairly close together, but not touching. When the pan is full of chicken tenders, drizzle liberally with olive oil. Bake at 500 degrees for 16-18 minutes, flipping halfway through.

RECIPE: Creamy Buttermilk Feta Dipping Sauce

1/2 cup feta cheese (or blue cheese, if you prefer)
3/4 cup buttermilk
1/4 cup mayo
1 scallion, roughly chopped
1 clove of garlic, roughly chopped
salt and pepper to taste

DIRECTIONS:
Add all ingredients to the blender and whiz on high until smooth. Add a little more buttermilk to get to the consistency you prefer for dipping, and adjust seasonings according to taste. Enjoy!

Note: Everyone’s ovens vary, so it might take a time or two to get this recipe just right. Adjust the amount of nonstick spray and olive oil drizzle to get the result you want. I prefer mine a little light and dry, but others like a little more glisten. To each his own.

PS: Because the chicken is being cooked at such a high temperature, the stray breadcrumbs may get dark on the bottom of the pan and smoke a bit. I use my fan, just in case. But don’t worry. You shouldn’t be burning anything.

Lasagna With Roasted Beets & Herb Béchamel

Posted on July 21, 2013 by eatlessvelveeta

I absolutely love beets. I don’t care that they stain my fingers for days or I run the risk of ruining my concrete countertops every time I roast and peel them with reckless abandon. Especially for this lasagna. It’s rich, yet healthy; vegetarian, yet filling. Ooey, gooey goodness with garden-fresh ingredients. This can be done gluten-free, if you wish. I usually use rice lasagna noodles and double the béchemel (made from oat flour) – you definitely don’t need twice as much, but I like a little more than the recipe calls for (plus it’s easier to multiply by two than it is 1.5). NOTE: my alterations and comments are below in italics.

RECIPE: Lasagna with Roasted Beets and Herb Béchemel

6 medium-size red beets (roast, cool and peel ahead of time)

3 tablespoons extra virgin olive oil

3 tablespoons minced shallot or onion

3 tablespoons sifted all-purpose flour (I use oat flour for added fiber and to eliminate wheat)

3 cups milk (I use goat or unsweetened almond)

Salt and freshly ground pepper

Pinch of freshly grated nutmeg

1/4 cup finely chopped fresh herbs, like parsley, tarragon and chives (definitely don’t leave out the tarragon!)

1/2 pound no-boil lasagna noodles (or rice lasagna noodles)

(1 cup) freshly grated Parmesan (do NOT use the green can!!)

DIRECTIONS
Preheat the oven to 425 degrees. Cut the greens away from the beets, leaving about 1/4 inch of stems. Scrub the beets and place in a baking dish or lidded ovenproof casserole. Add 1/4 inch water to the dish. Cover tightly. Place in the oven and roast 40 to 45 minutes, until the beets are easily penetrated with the tip of a knife. Remove from the oven and allow to cool in the dish. Cut away the ends and slip off the skins. Slice crosswise into 1/4-inch-thick rounds and set aside.

Meanwhile, make the béchamel. Heat the oil over medium heat in a heavy medium saucepan. Add the shallot or onion and cook, stirring, until softened, about 3 minutes. Stir in the flour and cook, stirring, for about 3 minutes, until the mixture is smooth and bubbling, but not browned. It should have the texture of wet sand. Whisk in the milk all at once and bring to a simmer, whisking all the while, until the mixture begins to thicken. Turn the heat to very low and simmer, stirring often with a whisk and scraping the bottom and edges of the pan with a rubber spatula, for 10 to 15 minutes, until the sauce is thick and has lost its raw flour taste. Season with salt, pepper and nutmeg. Strain while hot into a large measuring cup or a medium bowl and stir in the chopped herbs and 1/4 cup of the Parmesan.

Preheat the oven to 350 degrees. Oil a rectangular baking dish. Spread a spoonful of béchamel over the bottom. Top with a layer of lasagna noodles. Spoon a thin layer of the béchamel over the noodles. Top with a layer of beets and sprinkle with Parmesan. Repeat the layers, ending with a layer of lasagna noodles topped with béchamel and Parmesan. Make sure the noodles are well coated with béchamel so they will be sure to soften during baking.

Cover the baking dish tightly with foil and place in the oven. Bake 45minutes, until the noodles are tender and the mixture is bubbling. Uncover and bake another 15-20 minutes until the top begins to brown. Remove from the heat and allow to sit for 15 minutes before serving.

Yield: 8 servings.

Advance preparation: You can assemble this up to a day ahead and refrigerate, or freeze for a month. The lasagna can be baked several hours ahead and reheated in a medium oven.

Nutritional information per serving: 291 calories; 11 grams fat; 4 grams saturated fat; 1 gram polyunsaturated fat; 5 grams monounsaturated fat; 17 milligrams cholesterol; 35 grams carbohydrates; 3 grams dietary fiber; 307 milligrams sodium (does not include salt to taste); 14 grams protein.

** This recipe is from Martha Rose Shulman, contributor for the NY Times; photography by Andrew Scrivani.

Turkey Florentine Meatballs and Marinara with Parmesan Cauliflower & Roasted Spaghetti Squash

Posted on July 21, 2013 by eatlessvelveeta

A quick weeknight meal that doubles as lunch the next day. I included two sides that go well with the meatballs and are much healthier than pasta. Perfect for anyone watching their carbs.

MEATBALL INGREDIENTS
1 1/2 lbs lean ground turkey (I use ground turkey breast)
1 box frozen spinach (defrost on counter or microwave, depending on time)
1 small onion, finely chopped
3 cloves chopped garlic
1/4 cups milk (cow, goat or unsweetened almond all work fine)
3/4 cup oats
1 egg
1/2 cup grated parmesan cheese
salt and freshly cracked black pepper
a little olive oil

MEATBALL DIRECTIONS
Before you assemble the meatballs, make sure to wring the liquid out of the defrosted spinach or you’ll have a giant soupy mess. In a small bowl, add milk to the oats and set aside. In a large bowl, add the spinach, onion, garlic, egg, grated cheese to the turkey. Now add the oat mixture to the turkey and mix well with your very clean hands. Roll into balls (golfball size) and place on a sheet pan. Drizzle with olive oil and bake at 400 degrees for 20-25 minutes, flipping meatballs after 10 minutes. Makes 12-15. Serve with marinara (recipe below).

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MARINARA INGREDIENTS
olive oil
1 finely chopped onion
2 cloves chopped garlic
1 (28-ounce) can crushed tomatoes
1 tsp dried oregano
1 tsp dried basil
dash of honey
1/2 cup fresh basil
salt and pepper, to taste

MARINARA DIRECTIONS
Over medium heat, heat oil in a large pot until hot. Add onion and garlic, saute for a few minutes until the onions begin to appear translucent. Stir in the tomatoes, dried herbs, honey, salt and pepper. Lower the heat and continue to simmer for 30 minutes, uncovered. Stir occasionally. Just before you turn off the heat, stir in fresh basil.

To serve, spoon sauce on the bottom of plate, top with meatballs and sprinkle with freshly grated parmesan cheese.
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The florentine meatballs go great with these two sides:

ROASTED PARMESAN CAULIFLOWER
Toss a head of cauliflower florets with 2 TBSP olive oil and 1/4 tsp salt in a large bowl. Spread in 1 layer in a 9×12 glass baking dish and roast, stirring occasionally, until tender and golden brown, approximately 30-40 minutes, give or take a few. Sometimes I cover with foil for the first 20 minutes so it can steam a little and then uncover it for the last 20 so it can brown. Try it and figure out the way you like best or how your oven cooks. Grate or sprinkle with parmesan cheese. Serve warm.

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ROASTED SPAGHETTI SQUASH
Cut the squash in half and scrape out the seeds, just like you would do any winter squash or pumpkin. Drizzle the inside with olive oil, sea salt and fresh cracked pepper. Put the halves flesh side down on a sheet pan and roast for 35 – 45 minutes, depending on size of the squash. Let cool enough to handle, then flip the squash over and scrape out the cooked strands with a fork. You can serve with more marinara and parm, or simply on the side of the meatballs, if you wish.