Kale and Quinoa Salad with Mango & Feta

Posted on August 10, 2013 by eatlessvelveeta

My friend, Geri, brought me the fixins’ for this salad a few months back because she had picked some fresh kale out of her garden that morning. It blew my mind. It’s one of those dishes that each ingredient is independently delicious, but together it’s even better than the sum of its parts. I’ll do my best to be precise, but from what I understand this recipe has evolved like a game of ‘whisper down the alley’ among a group of Santa Fe friends. No one follows a specific recipe so we all have our favorite variations. But the one I’m posting is Geri’s favorite. (Another friend, Allyn, adds shredded carrots to hers.) I actually like it without the fruit and cheese, but honestly I eat it differently almost every time I make it. Here goes.

RECIPE: Kale and Quinoa Salad with Mango & Feta

3 cups cooked quinoa (nice and fluffy)
2 cups kale, shredded/chopped into small pieces
1 mango, peeled and diced
handful of fresh, chopped herbs (mint, dill, chives, basil – whatever you have)
4 scallions, chopped
1/2 – 3/4 cup of crumbled feta (add as much as you like)

FOR VINAIGRETTE:

1/4 cup cider vinegar
1/2 cup olive oil
1 TBSP agave nectar, honey, pure maple syrup
1 clove garlic, chopped
salt and pepper to taste

DIRECTIONS:
Add quinoa, kale, mango, fresh herbs, scallions and feta to a large mixing bowl. Shake all dressing ingredients in a jar with a lid. Drizzle the dressing into the salad a bit at a time until it’s to your liking. Add salt and fresh cracked pepper to taste.

NOTE: When I make this salad, I add a little feta each time I dish it out, rather than in the bowl. The feta taste seems to take over the freshness of the salad as it sits in the fridge. Don’t worry if you don’t eat it all in one sitting – this is even better the next day! And I hear it’s great with blueberries instead of mango. Enjoy!

Cocoa Swirl Cheesecake Bars in the Raw

Posted on August 9, 2013 by eatlessvelveeta

Detoxinista has be to one of my favorite food bloggers for healthy eating. I came across this recipe of hers last year when I was hunting for a new healthy dessert idea. Wow, this is a gem – especially since I’m a huge fan of hiding vegetables in dishes whenever I can. Not to mention this taught me a completely new concept and way of looking at zucchini. I don’t typically seek out eating ‘raw,’ other than the obvious salad, but I swear this dessert will change your mind, too.

I’ve made this probably a thousand times (yes, it’s that good) and because it’s stored in the freezer, that means you can cut it into little squares and have one or two whenever you’re craving something sweet. This version is slightly adapted because I added more of the veggie component so I could splurge a little more on the amount of swirl. 😉

NOTE: this recipe contains RAW (untoasted) nuts which can be purchased at any grocery store in the bulk nut or produce section on one of those little displays.

RECIPE: Chocolate Crust

1 cup pecans
2 Tablespoons cocoa powder
2 Tablespoons pure maple syrup
1 Tablespoon coconut oil
1/2 teaspoon vanilla extract
1/4 teaspoon sea salt

Directions:
In a mini-food processor, process the pecans until they are crumbly. Add in the rest of the crust ingredients, and process until thoroughly combined, scraping down the sides if necessary. Then transfer the crust to a square 6″ Tupperware, lined with plastic-wrap or parchment, and press down evenly. Place the crust in the freezer to set for at least 10 minutes, while you make the cheesecake filling.

RECIPE: Cheesecake filling

1 cup RAW cashews, soaked for at least an hour (there are pale, unroasted cashews)
1 cup zucchini, peeled to remove the green and chopped
2 Tablespoons fresh lemon juice
2 Tablespoons coconut oil
1/4 cup honey or agave
1 teaspoon vanilla extract
1/4 teaspoon sea salt

Directions:
Throw all of the ingredients into a blender and blend until silky smooth – be patient, it will happen. Pour the filling over the chocolate crust and smooth the top, using a spatula:

RECIPE: Chocolate Swirl
NOTE: I double this because it’s my favorite part and makes the dessert taste so much richer, so the picture isn’t as chocolatey as my version turns out. This is why I modified the recipe to include more zucchini.

2 Tablespoons cocoa powder
1 Tablespoon pure maple syrup
1 Tablespoon coconut oil, softened

Directions:
Whisk the ingredients together until smooth. Then drizzle over the cheesecake mixture. Take a knife and drag through the drizzle. Like I said, mine isn’t hugely marbled because the chocolate almost covers the entire top.

Once your cheesecake bars are “swirled” to your liking, place them in the freezer to set for at least 4 hours. When they are firm, pull out the frozen cheesecake ‘block’ using the wrap or parchment ‘handles’ and place on a cutting board. Cut into squares and serve chilled. Be sure to store these in the freezer– they will melt quickly at room temperature!

NOTE: If I’m serving this to guests, I usually trim off the edges (and eat them myself) so I can cut perfect squares.
**Recipe and images by Detoxinista.

Rosemary Grilled Lamb Chops with Sweet & Sour Mint Jus

Posted on August 3, 2013 by eatlessvelveeta

Just when you can’t eat another piece of grilled chicken or hamburger on the barbie, lamb chops are a welcome change – plus they are so easy to make and really delicious. Perfect with a giant salad or some grilled veggies of your choice.

RECIPE: Rosemary Grilled Lamb Chops
• 2 lbs lamb chops
• 4 cloves garlic, chopped
• 3 TBSP fresh, chopped rosemary
• olive oil
• salt and pepper

DIRECTIONS:
Toss lamb in olive oil, garlic and rosemary. Salt and pepper each side. Grill over direct heat 3-4 minutes per side, flipping only once. This should be medium, depending on your grill. Tent with foil for 10 minutes to let the meat rest.

RECIPE: Sweet & Sour Mint Jus

• 1/4 cup vinegar (white wine, cider, champagne, red wine)
• 1/4 cup raw sugar
• 1/4 cup water
• 1/3 cup chopped mint
• 1 tsp chopped hot red pepper, chopped
• 1 clove garlic, chopped
• 1/4 cup olive oil
• salt and pepper to taste

DIRECTIONS:
Muddle together sugar and mint in a bowl. Add remaining ingredients and then whisk in olive oil. Taste and adjust sweetness, saltiness and sour levels to your liking. Divide into small bowls so each plate has their own for dipping. Enjoy!

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!

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.

Greek Yogurt Cheesecake with Fresh Blueberry Compote

Posted on July 22, 2013 by eatlessvelveeta

Nonfat greek yogurt is a WOW food, in my opinion. There aren’t many ways you can get 24 grams of protein in one cup of anything, especially without any fat involved. It can be used for sweet and savory dishes, or just eaten plain in place of sour cream. There are literally thousands of things you can do with greek yogurt, but none may be quite as good as this dessert. Usually cheesecake is a super rich, dense and highly addictive dessert that can be close to 700 calories and 30 grams of fat per slice. This recipe is approximately a third of that, is loaded with protein and uses no butter whatsoever.

RECIPE: Greek Yogurt Cheesecake with Fresh Blueberry Compote

CRUST RECIPE:
Put 10 graham crackers in a food processor and pulse until the crackers have turned into crumbs. Slowly drizzle 5 TBSP melted coconut oil into the crumbs, followed by 1 TBSP water. Press into the bottom of a greased or non-stick spring form pan (or regular pie dish if that’s what you have). You can also make with gluten free graham crackers, if you prefer. No need to pre-bake; this crust will be nice and crisp.

FILLING RECIPE:
2 cups of nonfat greek yogurt
1 block softened light or greek cream cheese
2 eggs
1/2 cup of raw sugar, maple syrup, agave nectar or coconut sugar (your choice)
1 tsp pure vanilla extract
1 TBSP corn starch or arrowroot

INSTRUCTIONS:
Put all filling ingredients in blender and mix until smooth. It might need to stir the mixture a couple times with a spoon to get perfectly smooth, depending on the power of your blender. I’ve found if you put the eggs in the bottom, it works better. Pour mixture into the pan on top of the crust and bake at 350 degrees for 35-40 minutes. NOTE: Put the springform on top of a sheet pan to bake, just in case. The center will still look slightly jiggly right in the middle when you pull it out of the oven. It will firm up as it cools. Place in the refrigerator until ready to serve. Top with a couple spoonfuls of compote. Makes 8 slices. Enjoy!

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RECIPE: Fresh Blueberry Compote
1 1/2 cups fresh blueberries
1/4 cup water
1 TBSP honey or maple syrup
1/4 tsp lemon zest
small pinch of salt

Heat all ingredients in a small saucepan at a low simmer for 15 minutes, stirring occasionally, breaking up blueberries slightly toward the end. Taste the compote and adjust sweetness according to your taste and the state of the blueberries. Cool completely before drizzling over the cheesecake.

Sorry about the photo. We had friends over for dinner tonight and it was so yummy that we had scarfed down nearly the entire cheesecake before I remembered to take a picture. Luckily one of us was a very slow eater, so I took a quick shot of her last two bites.

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.