Mini Zucchini Parmesan Tarts

Posted on August 3, 2013 by eatlessvelveeta

I’ve been thinking about a new series on the blog dedicated to reviewing some of those funny, flash-in-the-pan, social media recipe crazes that show up repeatedly in Facebook news feeds everywhere. When I see something at least five times from unrelated people, I consider it a fad worth trying. I’ve given many of them a whirl – some are secret little gems; others are complete and total flops.

Just a little note about this category of recipes: they are jam-packed with modifications and might have a slightly different name. Long story short, all of these have been inspired by Facebook in one way or another. Here’s the first in the series.

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Zucchini is extremely versatile and can be use a thousand different ways – because it really doesn’t taste like anything. It relies heavily on cooking technique, marinades, dips, and accompaniments to demonstrate its value. But it has a ton when you figure out what to do with it. I saw this idea blast the internet a few weeks ago and decided to give it a try. Plus, I really love cheese – especially parmesan because it has tons of flavor so you can eat less and feel just as satisfied. More bang for the buck, if you will. This recipe is great for a snack, a side dish or even for breakfast when you need a punch of veggies and some protein. Here goes…

RECIPE: Mini Zucchini Parmesan Tarts

2 small or 1 large zucchini (grated; I use the food processor with the grating attachment), but you can do it with a box grater)
3/4 cup freshly grated parmesan cheese (no green can!)
1/4 freshly chopped chives (or scallions, parsley, dill, tarragon, basil – whatever fresh herb you have, but I prefer the mild onion flavor from chives)
good pinch of salt and cracked black pepper
1 or 2 eggs, beaten (see note below)
1/2 cup nonfat greek yogurt (to serve on the side)

DIRECTIONS:
Preheat oven to 375 degrees. Add all ingredients to mixing bowl and toss to combine with (clean) hands. Generously spray a mini-muffin tin with non-stick spray and fill each well with zucchini mixture, pressing it down with your fingers. Bake for approximately 35 minutes until edges and bottom are a deep crispy brown and ingredients are set. Serve warm or room temperature with a dollop of nonfat greek yogurt for extra protein – and because it’s delicious.

NOTE: if making these for breakfast, use 2 eggs. I think they set better with two, although I like the taste better with one because it’s more cheesy. But that’s just me. Experiment and decide for yourself. Enjoy!

Kale, Pineapple and Shaved Brussels Sprout Slaw

Posted on August 1, 2013 by eatlessvelveeta

Have a sweet tooth? This is a great way to enjoy some sweetness accompanied by a mound of superfoods. And if you’ve never tried raw brussels sprouts, now’s your chance to turn your opinion of those dreadful mini boiled cabbages around. This slaw is crunchy, tangy, sweet and it’s filled with a ton of vitamins. Not to mention a satisfying pile of protein-packed cashews on top.

RECIPE: Kale, Pineapple and Shaved Brussels Sprout Slaw

1 lb brussels sprouts (cut ends off, chop in half, lay cut-side-down and chop until shredded OR slice them in the food processor)
4-5 large kale leaves (stem removed, cut finely into thin strips)
1/2 ripe pineapple (cut into small chunks)
2 TBSP vinegar (white wine or cider)
1 TBSP dijon
1/3 cup olive oil
1 tsp agave nectar or pure maple syrup (if needed, depending on the ripeness and sweetness of the pineapple)
salt and pepper to taste
roasted, unsalted cashews

DRESSING AND ASSEMBLY:
Add brussels sprouts, kale and pineapple to a large bowl. Then make the dressing; add these ingredients to a jar with a lid: vinegar, dijon, olive oil, agave nectar and salt and pepper to taste. Shake vigorously until thoroughly combined. Pour half of the dressing over the slaw and toss. Add more dressing until you get it coated to your liking. The amount usually depends on the sweetness of the pineapple. Let the flavors marry for at least 20 minutes. Top each serving with a palmful of chopped cashews. Add a couple extra turns of cracked black pepper. Enjoy!

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!

Crunchy Roasted Chickpeas

Posted on July 24, 2013 by eatlessvelveeta

Everyone is always looking for something to snack on, including me. Preferably something that has a serving size of more than eight bites. Popcorn (when you cook it yourself in a cast iron skillet with olive oil) is a good option, but how many times can you eat that in a row? For me, not that many. So I thought about hummus, but then I always use a snack to dip in the hummus, which kind of defeats the purpose.

But I’m stuck on the idea of chick peas. They have tons of fiber, protein, antioxidants, can help lower cholesterol and regulate blood sugar – plus I love their versatility. (Sorry paleo friends; I’m a legume fanatic.) When roasted in the oven, chick peas turn into perfect little crispy bites and can handle whatever spice or flavor you’re in the mood for.

RECIPE: Crunchy Roasted Chickpeas

1 can garbanzo beans
olive oil
whatever dried spices you like (I used curry, tumeric and paprika)
salt and pepper to taste

DIRECTIONS:
Drain garbanzo beans and spread out on a paper towel; pat completely dry and transfer to a sheet pan. Remove the skins that have escaped their bean or they can look like remnants of cicadas molting, if you don’t. Drizzle with olive oil; just enough to coat (approximately 1 TBSP). Sprinkle liberally with your favorite spices; and lightly salt and pepper. You can taste the intensity of the spices and saltiness at this stage, although the texture will completely changed when baked. Bake at 400 degrees for 25 minutes. Keep a close eye toward the end because as soon as they start to brown, it goes quickly. You can taste along the way and cook for a few minutes more or less, depending your oven. NOTE: Some people prefer dry-roasting the beans and then tossing them in the olive oil and spices at the end. This is also delicious, but they make your fingers a little messier this way, which isn’t the best option if you’re snacking while working.

FLAVOR COMBINATIONS:
I used curry, tumeric and paprika in this post because I was in the mood for Indian flavors. But so many flavor combinations work really well, depending on your mood. Onion, garlic and oregano. Smoked paprika. Red chile and garlic. Or toss in some fresh chopped rosemary with garlic and black pepper. You name it – anything goes. But just because this is a savory snack for me, you can change it up easily and create a sweet snack. Try a little honey, cinnamon and nutmeg. Or maple syrup and ginger. This post is about a method, not a recipe – make it your own and enjoy!

Heirloom Tomato Salad with Herbed Breadcrumb Topping

Posted on July 24, 2013 by eatlessvelveeta

I wait all year long for farm fresh tomatoes. Living in Lancaster County, I’m a stone’s throw from Washington Boro and its world-famous jetstar and heirloom varieties. But how many caprese salads can a person eat in one summer? My boyfriend’s answer would be “all of them.” I’d like to agree with him, but I wanted to create something different that has less cheese. Mission accomplished. Luscious thick slices of room-temperature tomatoes, crunchy, garlicky breadcrumbs, and freshly chopped herbs…yes please!

For this salad, I prefer using Udi’s gluten-free bread to make the breadcrumbs for the topping. No matter what you choose, use fresh bread – it’s just better. Here’s what you need and how to put this recipe together:

RECIPE: Herbed Breadcrumb Topping

2 slices of bread (pulsed in a food processor until crumbs form)
1 clove chopped garlic
1 shallot, chopped
1 heaping TBSP chopped basil
1 heaping TBSP chopped flat leaf parsley
salt and pepper to taste
olive oil
shaved Parmigiano-Reggiano for garnish
balsamic glaze* for garnish

DIRECTIONS: Breadcrumbs
Heat a few tablespoons of olive oil in a pan and saute shallots until they become translucent. Add garlic to pan, followed by breadcrumbs. Toss until breadcrumbs appear evenly coated in olive oil. If they appear too dry, drizzle a little extra. Stir over medium heat for 6-7 minutes so they brown slowly and become crispy. Remove from heat and stir in chopped herbs. Sprinkle a little salt and pepper to taste. Set aside to cool.

ASSEMBLY: Salad
Slice tomatoes and arrange on plate. Sprinkle liberally with breadcrumb mixture. Top with a couple shavings of freshly shaved Parmigiano-Reggiano cheese, drizzle with balsamic glaze and finish with a couple turns of freshly cracked black pepper. Enjoy!

*NOTE: Balsamic glaze can be found in the vinegar aisle of the grocery store. You can reduce balsamic at home if you wish, but personally I’m not a fan of what that process does to my nose or my house.

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.