Baked Almond Zucchini (Pattypan Squash) Crisps

This was a fun little snack.

My pattypan squash are coming in strong, just like zucchini typically do.  There is more than we can possibly eat. So I am looking for new and creative ways to use them.

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These crisps are a slight adaptation of the Low Carb Zucchini Oven Chips from Tablefortwoblog.com. It is best to use small squash for this, so that they are large potato chip size after baking.

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My making of this dish was interrupted by a stupid mistake and accident.  To get nice 1/4″ slices, I was using my mandoline. But I was being careless, I did not use the vegetable holder and ended up with 5 stitches in my sliced open finger.  A lesson now learned…ALWAYS use the protective vegetable holder when using a mandoline.

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So, 3 hours later, I returned home and made the chips as an after-lunch snack.

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Baked Almond Zucchini (Pattypan Squash) Crisps

adapted from Tablefortwoblog.com

1/4 cup almond meal

1/4 cup grated Asiago cheese

1/4 tsp salt

1/4 tsp garlic powder

1/8 tsp black pepper

2 Tbsp low-fat milk

2 small pattypan squash (or zucchini), about 2 1/2 cups, sliced 1/4″ thick

Cooking Spray

Directions

Heat the oven to 425F. Spray an oven-proof wire rack on a cookie sheet.  Spray with cooking spray.

Combine the first 5 ingredients in a medium bowl, stir well.

20140713-143345-52425489.jpgPlace milk in a shallow bowl.  Dip the squash slices in the milk and then into the dry mixture. Place the slices on the wire rack.

20140713-143346-52426142.jpgBake for 30 minutes or until browned and crisp.  Enjoy!20140713-143347-52427059.jpg

Serves 2 – 4.

 

 

 

 

Categories: Kosher, Recipe, Vegetarian, Zucchini | Tags: | Leave a comment

Mediterranean Turkey Wrap

I had a long week with a lot of driving, including 1 day when what is normally a 3 hour round-trip became a 6 hour round-trip.  So, by the end of the week, I was too wiped out to spend the effort to cook dinner. Time for a wrap – a Mediterranean Turkey Wrap inspired by Krystina Kalapothakos on her blog Kouzounas Kitchen.

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It is an easy, tasty wrap that uses the cucumbers and tomatoes from my garden.  Yes, the tomatoes are finally ripening! Dinner was fast, fresh, tasty, and surprisingly filling. The pictures below are from my wrap, my husband’s wrap was filled more heavily.

When I went out to the garden to harvest the veggies, I was greeted by our friendly backyard bunny.

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Not only did he watch me while I harvested, he was waiting for me by my back porch.  Then, when I walked close, instead of running away he jumped onto the porch and let me stand 4 feet away.  I think he is getting a bit too comfortable. At least, with all the clover in the yard, he has been leaving my garden alone.

Mediterranean Turkey Wrap

For each wrap:

1 whole wheat flour tortilla

2 – 3 Tbsp hummus

1 or 2 slices roast turkey

Thinly sliced cucumber (from the garden)

Thinly sliced tomato (from the garden)

Chopped Kalamata olives

Sliced roasted red pepper

Directions

Spread the hummus on the wrap. (the wrap holds together even better if you apply it to the entire wrap, I just wasn’t that hungry)

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Top one side with turkey, tomatoes and cucumbers.

 

 

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Add the olives and red pepper.

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Roll up from the filled side first.  Pin with toothpicks and cut in half.

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Enjoy!

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Categories: Recipe, Sandwich, Kosher, Tomatoes, Cucumber | Tags: | 2 Comments

Tomato Sauce with Not-So-Hidden Veggies (Carrots & Patty Pan Squash)

My 5 year-old announced that the only vegetables from our garden that he will not eat are carrots and zucchini (or patty pan squash). On the positive side, that means he is willing to eat everything else.  On the other side – it is now my challenge to figure out how to get him to eat these veggies (aside from in carrot cake and <a title="Zucchini Bread" href="https://andreasgardencooking.com/ Continue reading

Categories: Carrot, Kosher, Pasta, Recipe, Vegetarian | Tags: | Leave a comment

Pasta Primavera with Roasted Carrots, Squash, Garlic and Peppers and a Garden Update

It is July, and the garden is starting to really come to life.  It is green and lush. So, I decided to give you a tour. The front of the garden has garlic, parsnips, and strawberry plants.  Then leeks, carrots, eggplants, chives and the last few kale plants and a jalapeno plant.  on the right are the pole beans.20140706-141557-51357982.jpgThe middle of the garden has a row of okra, edamame and swiss chard, then tomatoes with parsley in between the plants.20140706-141557-51357585.jpgOut of sight are basil, green pepper, patty pan squash plant, lima beans and pumpkin plants.  At the back of the garden are sweet potatoes, more limas, and cucumbers. In the background are out raspberry bushes.20140706-141558-51358877.jpg Harvests are getting interesting…20140706-141559-51359392.jpgAnd useful for dinner…20140706-203147-73907282.jpgThose are the vegetables that went into the Pasta Primavera with Roasted Carrots, Squash, Garlic and Peppers.20140706-203148-73908804.jpg

Pasta Primavera with Roasted Carrots, Squash, Garlic and Peppers

inspired by Giada de Laurentiis’ Pasta Primavera

3 carrots, peeled and cut into thin strips (from the garden)

1 large green pattypan squash or zucchini, cut into thin strips (from the garden)

2 small yellow pattypan squash, cut into thin strips (form the garden)

1 red bell pepper, cut into thin strips

5 cloves garlic, sliced thickly (from the garden)

1/4 cup olive oil

Kosher salt and freshly ground black pepper

1 tablespoon dried Italian herbs

2 Tbsp baby leeks, cut into 1 inch pieces (from the garden)

1 pound radiatorre or other shaped pasta

1/2 cup shaved Parmegiano reggiano

Directions

Preheat the oven to 450 degrees F.

On a large heavy baking sheet, toss all of the vegetables, except the leeks, with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets.20140706-203147-73907613.jpgBake about 15 – 20 minutes, stirring after the first 10 minutes, then finish roasting until the vegetables begin to brown. Place in a large bowl.20140706-203147-73907985.jpgMeanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.

Toss the pasta with the vegetable mixture, add reserved cooking liquid to moisten, if needed. Season the pasta with salt and pepper, to taste.20140706-203148-73908341.jpgSprinkle with the Parmesan and serve immediately. Enjoy!20140706-203148-73908804.jpgServes 6.

Categories: Carrot, Kosher, Leeks, Main Dish, Pasta, Recipe, Vegetarian, Zucchini | Tags: , | 2 Comments

Clean Out the Fridge Fried Rice

My garden is starting to produce summer vegetables, finally!  So it is time to clear out the other, miscellaneous vegetables that are in the fridge.  First there are the vegetables left from making other dishes: fresh english peas from a dish I made last week, a zucchini that had been waiting to be made into zucchini bread, celery and red onion.

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Then there are the items that need to be eaten because the “good stuff” is now ready in the garden: carrots and scallions.

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At the farmers market today, I picked up some sprouts since I knew I would be making fried rice.

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And of course, there are Farmer Kim’s eggs, don’t know what I would do without those.

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Fried rice is one of my favorite dishes to make when I have a variety of veggies around; everyone likes it, and it is a great mix of vitamins, minerals and protein. And…it is quick, so it is great for a weeknight, after a day of work and we are running around to kid activities (this night it was indoor soccer).

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Clean Out the Fridge Fried Rice

2 Tbsp canola oil

1/2 cup fresh English peas (from Highland Orchards)

1 large zucchini, sliced (from Highland Orchards)

2 carrots, sliced on the bias

2 stalks celery, sliced

1/4 cup red onion, chopped

3 scallions, cut into 1-inch pieces

1 cup sprouts (from Taproot Farm)

2 eggs, beaten (from Farmer Kim)

3 – 4 cups cold cooked rice

Soy sauce to taste

Directions

Heat a large wok over high heat, add the oil. Add the carrots, zucchini and peas, stir fry for 2 – 3 minutes.

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Add celery and onion, stir fry another 2 minutes.

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Add scallions and sprouts, stir fry 1 minute. Push the vegetables up the sides of the wok.

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Add the egg in the center and scramble until cooked.  Mix together with vegetables.

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Add the rice and cook until heated through.

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Add soy sauce to taste. Serve and enjoy!

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Serves 4

 

Categories: Carrot, Kosher, Main Dish, Recipe, Vegetarian, Zucchini | 3 Comments

Kale and Sweet Potato Hash with Poached Eggs

It has been a strange spring in my garden.  The vegetables that usually grow well, such as sugar snap peas, were basically failures and the ones I usually struggle with, such as cauliflower and the kale below, have done well. So dishes I had been looking forward to making will have to wait until next year as I have switched over to focusing on dishes made with my more bountiful vegetables.

20140619-203203-73923361.jpg I am thoroughly enjoying these “new” crops.  The lacinato kale is a real treat.  For this dinner I combined them with sweet potatoes, red onion, garlic and thyme for a colorful hash.

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I topped the hash with a couple of poached eggs and hot pepper sauce.  With some toasted bread from our local bakery, it was a fun breakfast for dinner.

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Kale and Sweet Potato Hash with Poached Eggs

(Inspired by vegetable and greens hash with poached egg, Cooking Light, March 2014)

2 Tbsp olive oil

1/2 large red onion, sliced

1/2 tsp dried thyme (from the garden)

3 cloves garlic, minced (from the garden)

2 bunches lacinato kale, de-ribbed and chopped (from the garden)

1 large sweet potato, peeled and cut into 1/2 inch cubes

Kosher salt and freshly ground black pepper

2 Tbsp white vinegar

6 eggs (from Farmer Kim)

Red pepper hot sauce, if desired

Directions

Heat the oil in a large nonstick skillet over medium heat.  Add the onions and cook until tender and starting to brown, about 5 minutes.20140619-203204-73924078.jpgAdd the garlic and thyme and cook for 1 minute, stirring, until fragrant.20140619-203204-73924436.jpgAdd sweet potato and about 1/4 – 1/2 cup water.  Cover and cook until tender, about 10 minutes.  Meanwhile, bring a pot of water to boil.20140619-203204-73924787.jpgWhen the water boils, add the vinegar, reduce heat to a simmer and add the eggs, one at a time (crack them into a small dish then transfer to the water) and poach for 3 minutes.

Add the kale to the skillet and cook until wilted, about 3 minutes.  season to taste with salt and pepper.20140619-203205-73925167.jpgTo serve, divide the vegetable among 3 plates, top with 2 eggs each and flavor with hot sauce, if desired.  Enjoy!20140619-203205-73925844.jpg

 

Serves 3.

 

 

Categories: Breakfast, Kale, Kosher, Main Dish, Recipe, Sweet Potatoes, Vegetarian | Tags: | 1 Comment

Kebab-e Kubideh (Persian Ground Beef Kebabs)

4th of July weekend…time for grilling!

One of our favorite things to grill is Kebab-e Kubideh or Persian ground beef kebabs.

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As you can probably tell from my posts, we do not eat much meat for dinner.  And very little of that meat is beef, perhaps it is once a month.  So, when we do eat beef. it needs to be something that is a real treat, and that typically means it is a Persian dish.  Check out some of the other Persian beef dishes:

Khoresh Gol Kalam (Cauliflower Stew)

Khoresh Karafs (Celery Stew)

Gheimeh (Beef and Split Pea Stew)

Persian Macaroni

Qormeh Sabi (Green Vegetable and Beef Stew)

All of the stews have one thing in common; the beef is second fiddle to the vegetables.  The stew is built around the vegetable, and the beef add the protein.  Not so for the kebabs, these are all about the beef.  The tomato and rice are the supporting players.

In making the kebabs this time, we were not able to use our outdoor grill (for reasons too frustrating to discuss); but not to fear, they could also be made using the oven broiler.  No, it is not as cool as cooking them on the outdoor grill, but it still works.20140624-210538-75938886.jpg

Kebab-e Kubideh
1 lb ground beef
1 large onion, grated
1 clove garlic, minced
1 egg, beaten (from Farmer Kim)
1 tsp turmeric
Kosher salt
Freshly ground black pepper
4 tomatoes
Sumac

Directions
In a glass bowl, using your hands, mix together beef, onion, garlic, egg, turmeric, salt and pepper.

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Cover and refrigerate for several hour or overnight.

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Form the meat into long ovals and spear through with a heavy metal kebab spear. Place on a plate or grilling pan.
Spear the tomatoes as well.

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Grill or or use the oven to broil, turning after 5 – 9 minutes.

Cook an additional 4 – 5 minutes, until done.

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Serve with rice, one of the tomatoes, and sumac for sprinkling. enjoy!

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Serves 4.

 

 

Categories: Kosher, Main Dish, Persian, Recipe, Tomatoes | Tags: | Leave a comment

Dark and White Chocolate Cheesecake

It was Arielle’s birthday, time to make my white chocolate cheesecake.  She and Cam were making chocolate chip cookies, so they had all the baking chocolate out on the counter. But, to my surprise, there was only half the white chocolate than I needed. Oh, I was frustrated, I had already run to the store for heavy cream and cream cheese.  I did not want to go out again.

Luckily, there was plenty of dark chocolate, so I decided to use white chocolate in the crust20140624-213707-77827732.jpgand dark chocolate in the cream cheese body.20140624-213708-77828394.jpgHere is the outcome…20140628-180252-64972106.jpgTo celebrate the joint birthday of Arielle and her friend, Elyse, we spent the morning as zombies at he Zombie Mud Run…20140628-193024-70224524.jpgThen, after a cleanup, it was time for birthday cheesecake!20140628-180251-64971724.jpg

Dark and White Chocolate Cheesecake

Crust:

1 1/2 cups flour

1/2 cup sugar

1/2 cup butter or margarine

1/2 cup white macadamia nuts, finely chopped

4 oz white chocolate, finely chopped

1 egg, beaten (from Farmer Kim)

Cake:

8 oz dark chocolate, chopped

1/2 cup heavy whipping cream

1 Tbsp vanilla

3 8-oz packages cream cheese, softened

1 14-oz can sweetened-condensed milk

3 eggs (from Farmer Kim)

Raspberries, dark chocolate chips, confectioner’s sugar

Directions

Preheat the oven to 325F.

Make the crust: In a medium bowl, combine the flour and sugar. Cut in the butter/margarine until the mixture resembles coarse crumbs. Add the remaining crust ingredients, mix well.20140624-213707-77827732.jpgPress into the bottom and sides of a 9″ springform pan. Refrigerate.

Make the cake: Combine chocolate and cheesecake in a double boiler, cook, stirring constantly over simmering water, until the chocolate is melted. Stir in the vanilla and keep warm.20140624-213708-77828762.jpgCombine the cream cheese and sweetened condensed milk in a medium-sized bowl. Mix with an electric mixer on medium speed until well blended.20140624-213709-77829107.jpgAdd the eggs, one at a time, blending well after each addition.  Stir in the chocolate cream by hand, mix well.20140624-213709-77829623.jpgPour over the crust.20140624-213710-77830138.jpgBake 1 hour 20 minutes.20140624-213710-77830504.jpgRemove from oven and separate the cake from the rim of the pan (I ran a knife around).  Let cool.20140624-213710-77830856.jpgRemove the rim of the pan.  Once totally cool, refrigerate the cheesecake.

Garnish with raspberries, chocolate chips and confectioner’s sugar.

Enjoy!20140628-180252-64972106.jpgServes 12 – 14.

Categories: Dessert, Kosher, Recipe, Vegetarian | Tags: | 2 Comments

Swiss Chard and Artichoke Dip

The beauty of swiss chard never ceases to amaze me. Even in a Lego Movie cup they make a great bouquet.

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For a new twist, I used the above bunch to make a vegetarian adaptation of Guy Fieri’s spicy swiss chard and artichoke dip.  Lauren, our pescatarian, had a few friends staying with us, including a vegetarian, so this was a great snack before dinner.

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Swiss Chard and Artichoke Dip – Vegetarian Version

adapted from Guy Fieri’s Spicy Swiss Chard and Artichoke Dip

3 tablespoons unsalted butter, plus more for greasing the baking dish

2 tablespoons minced garlic

2 – 3 tsp smoked paprika

8 cups (lightly packed) roughly chopped Swiss chard, stems removed

One 14-ounce can artichoke hearts, drained, rinsed, roughly chopped

1/4 cup sliced pickled jalapenos, drained

1/4 cup sun-dried tomatoes, drained and finely chopped

4 tablespoons all-purpose flour

2 cups milk

1/4 cup ricotta cheese

1/2 cup cream cheese, softened

1 cup shredded sharp white cheddar

1/4 cup grated Parmesan, plus extra for topping

Kosher salt and freshly ground black pepper

Tortilla chips, for serving

Directions

Preheat the oven to 375 degrees F.

Heat 1 tablespoon of the butter in a medium saute pan over medium heat. Add the garlic and cook until fragrant, 1 to 2 minutes. Add the Swiss chard and cook until wilted, stirring occasionally, 4 to 5 minutes.

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Stir in the smoked paprika, artichoke hearts, pickled jalapenos and sun-dried tomatoes and heat through, 1 minute.

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In a deep pot, melt the remaining 2 tablespoons butter over medium-high heat. Add the flour and cook, whisking, until golden, 2 minutes. Lower the heat to medium and slowly pour in the milk while whisking; cook, whisking constantly, for 5 minutes. Add the sauce to the chard mixture.

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Stir in the ricotta, cream cheese, cheddar and Parmesan. Taste and add salt and pepper as needed.

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Transfer the mixture to a greased 9-by-13-inch baking dish. Sprinkle with some grated Parmesan.

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Bake until golden brown and bubbly, 20 minutes. Serve warm with tortilla chips for dipping.

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Categories: Kosher, Recipe, Swiss Chard, Vegetarian | Tags: | Leave a comment

Grilled Asparagus & Avocado Quesadilla

Farmers market asparagus is the highlight in this interesting and tasty quesadilla that was inspired by a taco recipe in Runners World magazine.  That said, I am not sure what my favorite part is, the homemade white refried beans (made with oregano from my garden),

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the grilled asparagus,

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or the grilled avocado.

20140615-205258-75178344.jpg The flavors all blended so well, especially with some cheese (I used a salsa monterrey jack) and pico de gallo.  My local store makes a very good pico de gallo, so since my tomatoes are not ripe yet, I opted to use theirs.

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The next day I brought the leftover refried beans, pico de gallo and avocado as my work lunch to each with some tortilla chips…yum!

Grilled Asparagus & Avocado Quesadilla

For the refried beans:

1 cup dried white northern or cannellini beans

2 quarts water

1 serrano chili, minced

1 1/2 Tbsp olive oil, divided

1/2 onion, minced

1/2 tsp dried oregano (from the garden)

1 Tbsp lemon juice

Salt and pepper to taste

For the quesadilla:

8 small whole wheat flour tortillas

refried beans (see recipe)

1 lb asparagus, grilled and cut in half (from Beechwood Orchards)

2 avocados, cut in half and grilled (oil the avocado so it does not stick to the grill or grill pan), then sliced

4 ounces grated cheese (monterey, pepper, or salsa jack)

pico de gallo

Directions

Make the refried beans:

Bring the water to boil in a large pot.  Pick over the beans to remove any discolored or shriveled ones.  Add to the water with the serrano pepper, cover and reduce heat to a simmer.

20140615-205255-75175942.jpgCook for about 1 hour 45 minutes, until the beans are tender. Reserve some cooking liquid, drain and roughly mash with a potato masher.

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In a saucepan, heat 1 Tbsp oil over medium-high heat.  Saute the onion and oregano for about 10 minutes. Add the mashed beans, 1/2 Tbsp oil, and saute for about 10 minutes.  Stir in lemon juice, season to taste with salt and pepper.  I like the beans with some texture.  If you desire a smoother mixture, you can transfer it to a food processor and process until smooth.

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For the quesadilla:

Spray a 10-inch non-stick pan with olive oil.  Heat over medium-high heat.

Build the quesadilla by placing one tortilla on a plate.  Spread with a couple of tablespoons of refried beans.  Top with asparagus and avocado slices, sprinkle with about 1 ounce shredded cheese.

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Top with a second tortilla, transfer to the heated pan. Cook for 2 – 3 minutes, until the bottom tortilla is browned.  Flip and cook another 2 – 3 minutes until the other side is browned and the cheese is melted.

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To serve, transfer to a plate and cut into sixths, top with pico de gallo.

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Repeat the process to make 4 quesadillas. Enjoy!20140615-205300-75180389.jpg

Categories: Asparagus, Kosher, Main Dish, Recipe, Vegetarian | Tags: | Leave a comment

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