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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Date Carrot Cake

 

Moist, refined sugar-free, sweet bread ful of spice flavors and loaded with goodness from carrots and dates. Thank you the conscious Plant Kitchen. I used cow's milk but works with almond milk for dairy-free folks.

Ingredients:

• 1 cup Medjool dates, pitted, best type of date as they are moist
• 3/4 cup milk of choice
• 1/4 cup orange juice
• 1/3 cup EVOO
• 1 1/2 cup gluten free flour or regular flour
• 1/2 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/2 cup chopped walnuts
• 1 cup shredded carrots
• 1 teaspoon vanilla extract

Directions:

Preheat oven to 325-degrees convection bake or 375-degrees conventional bake. 

Line a 9-inch loaf pan with hanging parts of parchment paper. Oil the parchment lightly and set aside.

Place dates in a bowl. Heat the milk and orange juice covered in the microwave on high for 1 minute.

Pour the warm mixture over the dates and cover for 10 minutes.

Meanwhile measure the flour, baking soda, baking powder, cinnamon, ginger, nutmeg and salt in a medium bowl. Whisk to combine.

Place the shredded carrots and chopped walnuts on top of dry ingredients.

Pour the date mixture in a high speed blender and blend till a smooth, creamy paste forms.

Combine the paste with the flour mixture, carrots and walnut. Add the EVOO and vanilla extract and mix thoroughly.

Pour batter evenly into the prepared loaf pan.

Bake for 34-45 minutes until toothpick comes out clean in the middle.

Cool the bread for 10 minutes, remove from pan and cool for another 3 hours before slicing.

Store in refrigerator for 4 days, slicing before serving. You may freeze the bread slices and thaw in refrigerator the day before serving.

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Sheet Pan Ziti

 

This recipe is enough for 8 servings. I cooked enough pasta for 2 and adjusted the sauce, ricotta mixture and mozzarella accordingly. Also the time for cooking the pasta, I adjusted about 2 minutes less. I used Malfaldo gluten-free pasta from Jovial. Similar to a mini lasagna noodle. The recipe is from The Secret Sauce, Shred Happens. Every recipe I have tried, has been spectacular!

Ingredients:

• 16 ounces ziti pasta or similar, cooked about 2 minutes less than package directions
• EVOO
• salt and pepper
• 1 pound ground turkey, original called for 1 pound lean ground beef
• 1 onion, diced
• 4 cloves garlic, minced
• 1 tablespoon Italian seasoning blend, I use Spice House
• 1 teaspoon fennel seed
• 1/2 teaspoon red pepper flakes
• 28 ounce marinara sauce, I use one jar Rao
• 2 cups full fat ricotta cheese (seasoned with 1 teaspoon oregano and 1 teaspoon Trinidad Lemon Garlic seasoning, recipe called for 1 cup ricotta and 1 cup cottage cheese 
• 10 ounces frozen spinach, thawed
• 1/2 cup mozzarella cheese, shredded
• 1/4 cup grated parmesan, I had Asiago

Directions:

If cooking the entire recipe, grease a baking sheet with EVOO lightly. I used a smaller baking sheet to fit 2 servings.

In a large skillet, heat 1-2 teaspoons EVOO over medium heat. Add the ground turkey and cook till turning slightly brown. Add the onion, garlic Italian seasoning, fennel seed and chili flakes. Cook until onion is softened and flavors are fragrant. Set aside. Taste and salt and pepper to taste.

Cook the pasta according to package directions, under cooking about 2 minutes. Add the cooked turkey mixture to pasta and combine. Spread mixture on the bottom of the prepared baking pan.

Squeeze all the water out of the thawed spinach and combine with the ricotta cheese. Add oregano and Trinidad Lemon Garlic spice.

To assemble: Dollop ricotta cheese mixture on top of pasta, then Parmesan and finally mozarrella.

Bake in a preheated 350-degree oven for 20-22 minutes until top is lightly brown.

Cool slightly before serving.

To Freeze: I proportioned into servings mixing the meat and ricotta. I will cook the pasta when ready to serve and add the parmesan and mozzarella when ready to bake.

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Giada's Maple Dijon Vinaigrette

 

I normally make homemade dressing for the week. This not only could be a salad dressing but could be drizzled on pasta or any protein. I used an immersion hand blender to emulsify. Simple and delicious!

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Date Nut Bread

 

Had some Medjool dates to use up and came across this recipe off of Insta. The conscious plant kitchen has some gluten-free, dairy-free recipes worth checking out... The original recipe calls for almond milk, but I used cow's milk. I would have like more nuts, so will add extra next time. Holds together fairly well, or as well as most gluten-free baked items do... 

Ingredients:

• 1 cup whole Medjool dates
• 1 cup milk or almond milk, warmed in microwave about a minute
• 1/2 cup EVOO
• 2 cups flour, I used King Arthur Cup for Cup gluten-free
• 1/2 teaspoon baking soda
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1/3 cup toasted walnuts, chopped
• 1/3 cup toasted pecans, chopped

Directions:

Line a 9-inch loaf pan with lightly greased parchment paper. Sides will overlap. Set aside.

Combine dates and warm milk in a glass bowl with a lid. Allow to sit for 10 minutes.

Combine all the dry ingredients in a medium bowl. Add the nuts.

Using a blender, puree the date/milk mixture and add to the flour mixture.

Add the EVOO and vanilla extract.

Pour the batter into the parchment lined loaf pan and spread evenly. 

Bake in a 350-degree convection oven for 25-35 minutes, until a toothpick comes out clean.

Remove from oven and cool for 10 minutes.

Remove the loaf from the pan and cool several hours before slicing.

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Turkish Pasta Soup

 

A few steps, but well worth it. From my friend Arash. So flavorful!

Ingredients for the Soup:

• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 2 tablespoons EVOO
• salt and pepper to taste
• 2 tablespoons curry powder ( Madras Curry Powder 4/6/2013 label: spices)
• 2 tablespoons sweet paprika
• 2 tablespoons garlic powder
• 1.5 ground beef (could use just 1 pound, if use 80/20 may need to skim fat off top once refrigerated)
• 15 ounce tomato sauce
• 32 ounce chicken stock ( recipe calls for bone broth)
• pasta of choice ( I made pasta serving for 2, cooking 2 minutes less than time on package & froze the soup without the pasta)

Ingredients for the Yogurt Sauce:

• 1 5.3 ounce full fat Greek yogurt ( this was enough for 4 servings)
• juice of 1/2 lemon
• 1 garlic clove, minced

Directions for Yogurt Sauce:

Mix all ingredients and allow flavors to meld in the refrigerator. Set out to room temperature before garnishing.

Optional Garnishes:

Crumbed feta, red pepper flakes and chopped parsley.

Directions:

Heat EVOO in large pot over medium heat. Saute onion and garlic until translucent.

Season with salt and pepper, curry powder, paprika, and garlic powder.

Add ground beef and cook until well browned.

Make the yogurt sauce. Refrigerate.

Cook the pasta until just under dente, less 2 minutes of normal cooking time.

Add the cooked pasta to the hot soup serving for 2. Heat until pasta the additional 2 minutes.

Serve the soup topped with yogurt sauce, feta, red pepper flakes and chopped parsley.

Super good!  I like to make one day ahead to allow flavors to intensify.

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Baked Bolognese Pasta

 

This recipe is great for a crowd, 10 servings. Be sure to cook the pasta very al dente, about 2 minutes before package directions. I used gluten-free penne and cooked 10 minutes. Brown the meat well. Use a high quality marinara. Recipe called for ground beef and Italian sausage. I used dark ground turkey and sweet bulk Italian sausage. We have an independent grocer close and they have both freshly ground. My fingers are crossed this will freeze well. I froze portions before baking. I will thaw in the refrigerator, add the shredded mozzarella and bake according to directions. Recipe courtesy of Italy in Your Kitchen off of Insta.

Ingredients:

• 1 pound (16 ounces) Jovel penne pasta, recipe called for rigatoni
• 1 pound dark ground turkey
• 1 pound sweet Italian sausage
• 2 tablespoons EVOO
• salt and pepper to taste
• 32 ounces marinara sauce, I used Rao and doctored with dried basil, oregano and thyme
• 15 ounces whole milk ricotta cheese, room temperature, divided
• 1/4 cup grated Parmesan
• 2 cups shredded mozzarella

Directions:

Heat the EVOO in a large skillet over medium heat. Add the turkey and Italian sausage. Season with salt and pepper. Cook until meat has a good color. 12- 15 minutes.

Stir in the marinara sauce and simmer uncovered for 15 minutes, Taste and adjust seasonings.

Remove the sauce from the heat and stir in the Parmesan cheese until fully incorporated.

Cook the pasta, reducing the time by 2 minutes of package instructions. Drain.

Add the cooked pasta to the sauce and toss until evenly coated. Fold in 2/3's of the ricotta cheese and mix gently.

I then portioned the pasta into five 2- person meals. Dollop the remaining ricotta. At this time I packaged and sealed to be frozen.

Once thawed in refrigerator, top with shredded mozzarella, cover lightly with foil and bake in a preheated 375-degree oven for 25 minutes. Allow to sit before serving for 10 minutes.

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Meatballs with Ricotta Cheese

 

Moist, tender, flavorful. Baked in the oven and freeze beautifully for a make-ahead meal. Thank you Italy in your Kitchen. These are by far the best Italian meatball!

Ingredients:

• 1 pound ground beef (original recipe calls for 3 parts beef, pork & veal)
• 1 pound ground pork
• 4 cloves garlic, minced
• 1 cup whole milk ricotta cheese
• 1/4 cup chopped parsley
• 1 cup breadcrumbs ( I used GF that I had browned with EVOO & spices)
• 2 eggs, beaten
• 1 cup Pecorino Romano, plus more for serving
• 1 teaspoon salt
• Marinara sauce for serving
• EVOO for drizzling

Directions:

Preheat oven to 400-degrees. Line baking sheet with parchment paper.

In a large mixing bowl, add the ground beef and pork.

Combine the beaten egg, ricotta, garlic, parsley and salt in a small bowl.

Add the ricotta mixture, breadcrumbs and cheese.

Incorporate all into the meat mixture gently with your hands. Do not over mix.

Form into 8-10 meatballs (5-6 ounces each) and place on the parchment-lined baking sheet.

Drizzle lightly with EVOO.

Bake about 15-18 minutes or until internal temperature at 160-degrees.

May freeze either cooked or uncooked. Can be baked straight from frozen, adding 5-7 minutes cooking time.

Serve on your favorite pasta with Marinara, extra Pecorino, basil and ricotta.

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Loaf Pan Chicken Power Bowl

 

This is my new favorite chef, Arasha Hashemi. He has introduced me to new flavors and spices, sumac, mint. Every recipe I have attempted are superb! This one is no exception. Seems like a lot of ingredients and it is. If you can make several recipes from one, in my book, a huge plus!

Ingredients:

• juice of 1 large lime
• 3 tablespoons tomato paste
• 2 tablespoon plain Greek yogurt
• 1 1/2 teaspoons thyme
• 1 1/2 teaspoon garlic powder
• 1 tablespoon red pepper flakes
• 1 onion, chopped in food processor
• pinch salt and pepper
• 2.5 pounds boneless, skinless chicken thighs

Directions:

Combine all the marinate ingredients in a large bowl. Add the chicken thighs and onion and toss to coat evenly. Allow to marinate in refrigerator 2-4 hours.

Grease a large metal loaf pan lightly. Pack in the chicken thighs into the loaf pan tightly.

Allow the thighs to set at room temperature 30 minutes before cooking.

Preheat oven to 425-degrees. Cook for 50 minutes.

Tilt pan to remove the accumulated juices. Save for later uses.

Cut chicken into strips.

Ingredients for Yogurt Sauce:

• 4 tablespoon plain Greek yogurt
• 2 tablespoons mayonnaise
• juice of 1 lime
• 1/2 teaspoon onion powder
• 1 teaspoon chipotle powder
• salt to taste

Ingredients for Corn Salsa:

• 2 cups corn (fresh or frozen)
• 1/2 red onion, diced
• 1 jalapeno, diced
• juice of 1 lime
• handful cilantro, chopped

Putting it all together:

I added first some fresh, shedded carrots to the bottom of a pasta bowl. 

Second layer: cooked Lundberg Wild Rice Blend, about 1/2 cup.

Layer three: serving of heated Loaf Pan Chicken.

Layer four: Corn Salsa

Lately: Yogurt Sauce

YUM!

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