Patty Pan Squash Soup

 

Patty pan squash is my absolute favorite! Perhaps I just like saying "patty pan"! This is Christine's recipe. I like to serve with Lundberg Wild Rice Blend on top. 1/4 cup of cooked rice per serving. Finishing salt and sprinkle with cashew dukkah. Dukkah is a mixture of cashews, black pepper, sesame seeds, cumin, sumac, oregano, salt & thyme. A great topper for almost everything...

Ingredients:

• 5 medium size patty pan squash, cut into cubes
• 1 large yellow onion, cut into cubes
• 4 teaspoons fresh garlic, chopped
• 1 large yukon gold potato, cut into cubes
• EVOO or ghee, to cover pan
• 1-2 tablespoons curry powder, store bought or on blog (Madras Curry Powder label: spices 3/6/2013)
• 2 large slices jalapeno pepper
• cilantro, I have frozen in cubes in freezer, to taste
• 1 32 ounce box chicken stock
• 1/2 can of full coconut milk
• salt and pepper, to taste 
• Lundberg Wild Rice Blend ( Preheat oven to 350-degrees. Rinse rice, saute in 1 tablespoon ghee, add 1 3/4 cup water. Bring to a boil, cover with lid. Place in oven for 47 minutes. Add salt & pepper to taste.

Directions:

Heat EVOO or ghee (I use both) in a large stock pan. Enough to cover the bottom of the pan. 

Add the onion and cook till softened. Add the patty pan, potato and garlic and saute for 3-4 minutes. Add the garlic, jalapeno and the curry powder.

Add the stock, salt and pepper. Simmer till vegetables are soft. About 17 minutes.

Process with an immersion blender till smooth and add the coconut milk. Adjust seasonings of curry, salt and pepper.

Cinnamon Chocolate Chip Loaf Cake

 

Yummy, gluten-free and great for breakfast or dessert. Easy recipe from It's Not Complicated...

Ingredients for Loaf Cake:

• 1 2/3 cup all purpose flour of King Arthur Measure for Measure Gluten-Free Flour
• 1 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 1/4 cup milk chocolate chips
• 1/2 cup unsalted butter, melted & allowed to cool
• 1 teaspoon vanilla extract
• 2 large eggs, at room temperature
• 3/4 cup sour cream

Ingredients for Glaze:

• 2/3 cup powdered sugar
• 1/2 teaspoon cinnamon
• 4-5 teaspoons water, until desired consistency is reached

Directions for Loaf Cake;

Preheat oven to 355-degrees.

Grease and line a 8.5x4.5-inch loaf pan. I used lightly greased parchment paper, assuring it over lapped the sides.

In a large bowl, combine the flour, sugar, baking powder, salt and cinnamon. Stir to combine.

In a smaller bowl, combine the cooled, melted butter, vanilla, eggs and sour cream and whisk until mixture is smooth.

Add wet ingredients to the dry and stir until combined. 

Add the cake batter to the prepared pan and smooth out. Tap a few times to get the air bubbles out.

Bake for 45-55 minutes until cake tester comes out clean.

Cool for 15 minutes and then remove to a cooling rack. 

Cool completely before applying the glaze.

Directions for Glaze:

Combine the powdered sugar and cinnamon. Gradually add the water until the desired consistency.

Once glaze is set cut into 8 pieces.

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Chicken Mushroom Stroganoff

 This recipe I brought out of my recipe archives... goes back many moons. It calls for cottage cheese; which is all the rage now cause of high protein. Cottage cheese does make for a great sauce base when whirled in a food processor. I had left over chicken, which was the main reason I was searching for a recipe to use up the chicken. I am printing as the original recipe, which cooks the chicken and is added to the sauce.

Ingredients:

• 1/2 cup cottage cheese of your choice
• 1/2 cup chicken stock
• 1 tablespoon fresh lemon juice or I use dehydated lemon peel
• 2 tablespoons sour cream
• 2 tablespoons Dijon mustard
• 1 tablespoon EVOO
• 2 boneless, skinless chicken breasts, cut into strips
• 1/4 teaspoon crushed red pepper
• 4 garlic cloves, minced
• 1 cup carrots, sliced
• 1/2 onion, cubed
• 8 ounces mushroom of choice, sliced
• 1 tablespoon water
• 1 tablespoon soy sauce, I doubled & used tamari
• cooked pasta of choice, I used penne

Directions:

Add whatever seasonings you wish plus the crushed chili pepper to the chicken breast on both sides. Salt and pepper to taste.

Heat half the oil in a large skillet and saute the chicken strips until chicken reaches 160-degrees. Remove from the skillet.

Add the remaining oil to the skillet and saute the carrots, mushrooms,  onion and garlic. Add the water and tamari and chicken and cook 2 more minutes, until chicken is completely cooked and vegetables have softened. 

In a food processor, whirl the cottage cheese, stock mixture, sour cream and Dijon mustard until smooth.  Add to the chicken and vegetables and combine over low heat. 

To serve pour creamy chicken and vegetables over noodles of choice.

High Protein Breakfast Bake

 Cannot seem to snatch picture of this dish, so will have to take a shot next time... I did double this recipe, this is how trusting I am of recipes from shredhappens! I used my large non-stick lasagna pan and it worked perfectly without sticking. Cook time was about 10 minutes less than what recipe called for and I tweaked a bit for personal preference. Makes for a great made ahead breakfast or lunch.

Ingredients:

• 16 large eggs
• 2 cups cooked chicken, diced
• 2 cups 4% cottage cheese or 2% if cutting calories
• 2 cups chopped fresh spinach (recipe called for 1/2 the veggies being broccoli)
• 4 scallions, thinly sliced
• 2 tablespoons paprika (called for smoked)
• 1 tablespoon thyme
• 1 tablespoon oregano
• salt and pepper to taste
• 1/4 cup parmesan cheese or more if desired

Directions

Preheat oven to 375-degrees and lightly grease the baking dish with butter.

Beat eggs and add the chicken.

Add the scallions and spinach.

Spoon in the cottage cheese and season with the paprika, thyme, oregano, salt and pepper.

Sprinkle the parmesan into. the egg mixture, leaving some for the top.

Bake 30-40 minutes or until set and golden brown on top.

Cool 30 minutes before slicing.

Gluten-free Blueberry Coffee Cake

 

This recipe is from King Arthur Flour website. You will not know it is gluten-free. Very delicious and does slice beautifully... Uses one box King Arthur Gluten-Free Muffin Mix.

Ingredients for Topping:

• 4 tablespoons butter, softened
• 1 cup light brown sugar, packed
• 6 tablespoons King Arthur Gluten-Free Muffin Mix
• 1 cup pecans, toasted and chopped
• pinch of salt

Directions for Topping:

Combine the soft butter, brown sugar, 6 tablespoons muffin mix, pecans and salt and stir until mixture is crumbly. Set aside.

Preheat oven to 375-degrees and grease a 9x13-inch pan.

Ingredients for Cake:

• 6 tablespoons melted butter
• 3 large eggs, at room temperature
• 1 cup milk, at room temperature
• remaining King Arthur Gluten-Free Muffin Mix
• 2 cups fresh blueberries, washed and dried

Directions for Cake:

Mix the batter, starting with remainder of the muffin mix, butter and eggs on medium-high speed until well-blended.

Add the milk, 1/4 cup at a time, blending well and scrping the sides of the bowl between additions.

When all the milk is added, mix on medium-high speed for about 1 minutes or until batter is thickened.

Gently fold in 1/2 cup of the blueberries.

Pour batter into prepared pan and allow to rest for 10 minutes. Top with rest of blueberries and the streusel topping.

Bake the cake for 35-45 minutes or until thermometer inserted into middle reads 210-degrees. 

Cool before cutting.

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Crispy Baked Potato Wedges

 

Courtesy of It's Not Complicated. Pretty darn solid baked fries. Easily cut in half.

Ingredients:

• 2 pounds potatoes (I used yellow baby potatoes cut into 4ths)
• 1/4 cup EVOO
• 1 tablespoon fine cornmeal
• 1/2 teaspoon salt
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika

Directions:

Preheat oven to 390-degrees. Grease two large sheet pans.

You may choose to peel your potatoes, but since I used baby potatoes; I left the skins on. 

Cut to baby potatoes into 4 even wedges and cover with cold water. Allow to sit 5 minutes; which removes the extra starch.

Drain the potatoes and discard the water. Place potatoes on a tea towel and dry very well.

Wipe dry the bowl and add the EVOO to the potatoes and toss till evenly coated.

Combine the cornmeal, salt, oregano and paprika and sprinkle evenly on the potato wedges.

Place potatoes on prepared baking sheets spreading out in one layer on each.

Bake for 20 minutes, carefully turn all of the wedges over and rotate the baking trays.

Bake further an additional 20 minutes until very crispy and cooked through.

Serve with finishing salt and choice of dipping sauce. I like plain ole yellow mustard.

To reheat: 355-degree oven for 10-15 minutes.

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Mediterranean Charred Carrots with Lemon Whipped Feta

 

OK, carrots are one of my top 5 favorite vegetable. Does that include carrot cake with cream cheese frosting? This picture is not quite the recipe, but close enough. I did slice my carrots, instead of roasting whole and preferred the roasted carrots chilled or at room temperature. Super pretty and tasty. Courtesy of The Secret Sauce by Shredhappens.

Ingredients for Charred Carrots:

• 2 pounds carrots, cut into thick, even slices
• 2 tablespoons EVOO
• 1/2 teaspoon sweet paprika
• 1/2 teaspoon onion powder
• salt and pepper to taste

Directions for Charred Carrots:

Preheat oven to 450-degrees.

Peel carrots and cut into even slices.

Toss carrots with EVOO, paprika, onion powder, salt and pepper.

Place on baking sheet, evenly layered and roast 18-20 minutes or until edges are dark and blistered.

Ingredients for Whipped Feta:

• 1 tablespoon fresh lemon juice & 1/2 teaspoon lemon zest
• 1 cup thick yogurt
• 4 ounces feta

Directions for Whipped Feta:

Whip the yogurt and feta until smooth. Add the juice and zest. Adjust with salt if you like.

Toppings:

• Crushed pecans or pistachios
• Chopped parsley, mint or dill
• 1 tablespoon honey, drizzled
• red pepper flakes or sumac

To assemble: 

Spread the whipped feta on a serving plate. Pile the charred carrots on top. Add the toppings of choice.

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