Zucchini Sticks with Onion Dip

Another zucchini recipe.  Cole did not like this one.  So if you don't like zucchini, this isn't the recipe to try.  I loved it and even my 10 month old daughter ate a few.

Found on pinterest of course, recipe off THIS site.

For 2 people:

Ingredients:
-1 large zucchi chopped into sticks
-1 heaped tsp salt

-2 eggs, whisked
-1/2 c panko
-1/4 c parmesan
-1 tbsp italian seasonings
-red chili flakes if you like heat

-1 onion, chopped
-1 1/2 tbsp apple cider vinegar
-1 1/2 tbsp dijon mustard
-1 tbsp honey
-1/2 c mayo


Zucchini Sticks Directions:

-place your zucchini sticks in a collander over the sink or a bowl and sprinkle the salt over them.  let them sit for an hour to release some of their water
-after an hour, pat the zucchini dry
-one or two at a time run through the egg and then the seasoned breading
-place on an oiled baking sheet and bake for 12 minutes at 425 then flip the zucchini and bake another 12 minutes.  serve with onion dip. great for kids and adults alike.

Onion Dip Directions:

-carmelize onions over medium/low heat with oil, salt, pepper and a little brown sugar (about 20 mins)
-run onions through processor with vinegar, mustard and honey
-mix onion mixture in with mayo

I served them as "fries" along side a burger

Zucchini Cakes

I like zucchini...Cole doesn't.  So I've been searching out recipes that use zucchini that Cole and I could enjoy together.  This one was a success.  

Ingredients:

1 large zucchini, grated
1 large egg
1 c. panko bread crumbs
Salt and pepper to taste (I used about a tsp of each)
1 tbsp. Adobo spices (I used 1 tbsp of chili powder)
1/2 c. Parmesan cheese, grated

Directions:

Remove excess liquid from freshly grated zucchini by placing them between paper towels and squeezing. In a large bowl, combine all the ingredients. Mix thoroughly. Heat a tbsp of olive oil in a large pan on medium. Shape spoonfuls of the zucchini batter into 2-in. (diameter) patties, and drop onto the sizzling pan. Cook each side for about a couple minutes, or until the outside is golden brown. Finish the cakes off in the oven. Stick them on a baking pan and finish them off in the oven at 400 for a few minutes while you finish up whatever the rest of your dinner happens to be.  I sprinkled a tiny bit of salt on the outside of these as they came hot out of the oven.

(makes 12 patties, about 63 calories each)

Cole doesn't like zucchini but ate all the leftovers.

Entree Salads

Ingredients:
-romaine
-spinach
-grapes
-granny smith apple
-toasted almonds
-radishes
-jumbo shrimp
-green onion
-dressing: apple cider vinegar, olive oil, sugar or honey, dijon, salt, pepper
-side of parmesan crostini

Ingredients:
-romaine
-ground beef+onions+jalapenos+taco seasoning (cumin, chili powder, garlic powder, paprika, salt, pepper)
-beans (I often use black beans but this night I had refried beans on hand so I used those)
-avocado salsa: avocado, red onion, cilantro, tomato, jalapeno, salt, lime juice
-chili lime dressing: 4 tbsp yogurt, 2 tbsp mayo, 3 tbsp water, 1 1/2 tbsp lime, 2 tsp sugar, 3 tbsp cilantro, 1/2 tsp chili powder

Ingredients:
-romaine
-spinach
-jumbo shrimp
-avocado
-shredded carrot
-strawberries
-feta
-dressing: balsamic vinegar, olive oil, salt, pepper
-side of carmelized onion and feta crostini (exactly what it sounds like)

Ingredients:
-romaine
-spinach
-mango
-cherry tomatoes
-avocado
-green onion
-steak
-chimichurri sauce: 2 handfuls parsley, 1 handful cilantro, 4-6 cloves garlic, 2 tbsp grated onion, oil, splash of lime or red wine vinegar (pulse the greens in a processor but then whisk in the rest)

Hummus

I LOVE hummus! Especially in the summer, I love it with veggies as lunch or a snack.  It can sometimes be higher calories when a lot of oil is used.  I found on Pinterest a way to cut a lot of that out and I don't miss it.  The Pinterest recipe calls for 1 tbsp + 1 tsp of oil but I found that the consistency suffered so I added another tbsp or so.  So no more than 3 tbsp of oil for a whole thing of hummus.  I also love to make different kinds, here are my favourite.

Basic Hummus:

1 can chickpeas (19oz)
1 bulb roasted garlic or as many raw cloves grated as you desire, depending on how sharp you want the garlic taste...start with one (or a combo of both)
1/4 c lemon juice (fresh)
3 tbsp water
1 1/2- 3 tbsp oil (start with 1 1/2 and add more till you get the consistency- you can do the same with the water)
1 tsp salt
pinch cayenne (more or less depending on your taste)

Whiz it up in your processor. Then taste and adjust water, oil, lemon and seasonings to your taste.
(Hummus traditionally calls for tahini, I hate the taste of sesame so I always leave it out.  Add it in per your taste).


Roasted Red Pepper Hummus

Add 1 roasted red pepper to the basic recipe.  Taste and adjust seasonings. 
You can buy roasted red peppers or you can roast your own.  Just take a red pepper and put it under the broiler till it's all black.  You can also blister the skin right on your stove if you have a gas stove with the exposed flame.  Put it in a bowl, wrap in plastic wrap and wait like 15 minutes till it's cooled and peel the pepper.   Voila- roasted red pepper.


Spinach and Artichoke Hummus

Basic recipe + a handful or 2 (or 3, whatever) of fresh spinach leaves, 1 can of marinated artichoke hearts packed in oil (if you do this, don't add any oil to the basic recipe until you've tasted it and added your water- you might not need anymore).  If you use a can of artichokes packed in water, maybe add a little extra oil and some other seasonings- like italian ones.  Just a suggestion. 
-this is probably my most favourite hummus ever!

Spaghetti in Garlic Gravy with Herbs and Lemon Marinated Chicken and Cherry Tomatoes

Love the garlic gravy sauce for this pasta dish- found here:
http://godofscrumprecipes.tumblr.com/

Ingredients:

500 grams spaghetti pasta (cooked al dente)
1 pound chicken breast fillets (sliced into 1 inch chunks)

For the chicken marinade:
2 teaspoons fresh thyme, chopped (if using driedm use half of the amount)
2 teaspoons fresh rosemary, chopped (if using dried, use half of the amount)
Zest of 1 lemon
Juice of ½ a lemon
2 Tablespoons extra virgin olive oil
1 teaspoon coarse salt (not table salt)
½ teaspoon fresh cracked black pepper
2 Tablespoons extra virgin olive oil (to sauté the marinated chicken)

-  Add all the marinade ingredients into the chicken and marinade for 20 minutes (if making this dish in pronto) or over night (if making this dish the next day… much better).
-  Saute the marinated chicken in extra virgin olive oil until cooked (about 4-5 minutes) then set aside.

For the garlic gravy:
½ stick (1/4 cup) unsalted butter
2 Tablespoons extra virgin olive oil
4 large cloves garlic, finely minced
2 Tablespoons all-purpose flour
2 ½ cups chicken stock
1 Tablespoon fresh basil, chopped
salt and pepper to taste
¼ cup parsley, chopped (to sprinkle/finish the pasta)
½ cup grated parmesan cheese
2 cups whole cherry tomatoes

-  Place sauté pan over medium heat and add butter and olive oil.
-  Saute garlic until fragrant and soft.
-  Add the flour and cook for a minute.
-  Add chicken stock and simmer gravy until thickened then add the chopped basil.
-  Season with salt and pepper.
-  Add the sauteed chicken in the gravy then toss the cooked spaghetti into this  sauce.
-  Add the cherry tomatoes and finish the dish with the chopped parsley and grated parmesan cheese (serve extra on the side).

Makes 5-6 servings.

Sante Fe Salad

Kind of like a taco salad:

lettuce
corn
black beans
chicken
avocado
red pepper
green onion
cilantro

Serve with one of the following dressings:

Chili Lime Dressing:
3 tbsp mayo
3 tbsp yogurt
3 tbsp water
1 1/2 tbsp fresh lime juice
1-2 tsp sugar
1/2-1 tsp chili powder
pinch of salt
-whisk

Chipotle Dressing:
1/3 c chopped fresh cilantro
2/3 c light sour cream
1 chipotle chile, canned in adobo
1 tsp cumin
4 tsp fresh lime juice
1/4 tsp salt
-blend

Pretty Healthy Chocolate Zucchini Cake

http://www.yammiesnoshery.com/2011/08/secretly-healthy-chocolate-cake.html

Yummy chocolate cake for the times during the week when you want chocolate/treat but don't want to cheat too badly.  I topped mine with a little icing sugar/cocoa combo.  Super easy!

2/3 cup whole wheat flour
3/4 cup brown sugar
1 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup cocoa powder
2/3 cup applesauce
1 egg, lightly beaten
1 teaspoon vanilla
1 cup shredded zucchini (carrots would also work)
1/2 cup chocolate chips (optional)

Set oven to 350.

Mix dry ingredients, add egg, applesauce, vanilla, zucchini and chips.  Pour into a greased and floured pan (bundt, cake, muffin or loaf) and bake for 25-35 mins (depending on your pan) until your toothpick comes out clean.