Baked Zucchini Sticks with Sweet Onion Dip

You know when you have spare zucchini and don't know how else to use it? Yeah, that rarely happens to me. For some reason, even all through college, I always managed to have zucchini at my apartment. It was easy to cook and throw into stir frys with a protein and I had dinner. Lately, I've been reading about all kinds of uses for zucchini in breads, muffins, etc. I will get there soon. First, let's just enjoy it by itself.

Baked Zucchini Sticks with Sweet Onion Dip

Ingredients:

Dip
1 tablespoon butter
1 medium sweet onion, about 1/2 pound, peeled and sliced
2 tablespoons cider vinegar
2 tablespoons honey
1 tablespoon prepared mustard
1 cup mayonnaise
salt and pepper to taste

Zucchini sticks
3 medium zucchini, unpeeled, cut into 3"-long stick
1 tablespoon salt
1 cup Panko bread crumbs
scant 1/2 cup freshly grated Parmesan cheese
1 tablespoon Pizza Seasoning or mixed Italian herbs
olive oil spray
1/2 cup egg substitute; or 2 large eggs; or 3 egg whites, lightly beaten


Preparation:
1) To make the dip: Melt the butter in a medium frying pan over moderate heat, and add the sliced onions. Cook, stirring occasionally, until the onions soften, then caramelize. This should take between 10 and 15 minutes. The lower the heat, the longer it takes, but the less likely you are to burn the onions.

2) Once the onions are a medium brown, remove from the heat and add the vinegar.

3) Place the onions and vinegar into a small food processor. Add the honey and mustard, and process or blend until smooth.

4) Add the mayonnaise and salt and pepper to taste, stirring to combine. Refrigerate, covered, until ready to serve.

5) To make the zucchini sticks: Place the zucchini sticks in a colander over a bowl and sprinkle with the tablespoon of salt. Let the zucchini drain for 1 hour or longer; rinse and pat dry.

6) Combine the Panko, Parmesan, and pizza seasoning; set aside.

7) Preheat the oven to 425°F. Line a baking sheet with parchment, and spray the parchment with olive oil.

8) Dredge sticks a few at a time in the egg, then roll in the crumb mixture. Place the sticks on the prepared baking sheet.

9) Bake sticks for 12 minutes, turn over, and bake for an additional 8 minutes, until golden brown and crisp.

10) Serve immediately, with sweet onion dip.

Yield: about 3 dozen zucchini sticks, and 1 1/2 cups dip.

Baked Okra

Fried okra was definitely one of my favorite things to eat growing up. There is an old wives' tale that eating okra makes your hair grow thick, my family told me that's what happened to me. If it was the okra, I don't regret it. In an effort to not fry much of anything, I found this recipe on Pinterest and had to see if it could be just as good as the fried stuff... and IT IS.

Baked Crunchy Okra

from The Spotted Fox blog

Ingredients:
bag of frozen cut okra
Italian style bread crumbs
paprika
2 egg whites
salt & pepper

Preparation:

In a bowl, toss together bread crumbs, a few healthy shakes of paprika, and salt & pepper.

In a separate bowl, toss a handful of your cut okra in the egg whites until they are nicely coated.

Take each piece of okra and cover with your bread crumb mixture.

Line your baking sheet with parchment paper. Place the okra on the baking sheet and make sure they aren’t touching one another.

Bake at 375 for 15-20 minutes, turning your okra halfway.

Garlic Basil Parmesan Quinoa

This is a perfect side dish for many different dinners. What do you like to add to your quinoa?

Garlic Basil Parmesan Quinoa

Ingredients:
2 cups chicken (or vegetable) broth/stock
1 cup quinoa, rinsed
1 tablespoon fresh basil, finely chopped
2 cloves garlic, minced
1/2 cup freshly grated Parmesan cheese
salt (sea salt or Kosher)

Preparation:

Bring the broth/stock to a boil over medium heat. Stir in the quinoa. Cover and reduce heat to low. Simmer for 15 minutes. Stir in the basil, garlic, cheese and salt until fully combined. Serve immediately.

I served it alongside my ratatouille. Tada!

Butternut Squash Risotto

Now before you go dismissing this because it contains a vegetable... don't. It's perfectly sweet and savory. Lots of vitamin A, good for your eyes. Sorry, that's such a parental thing to say. And also how my parents got us to eat pretty much everything. Damn reasoning. As with all risottos, get your arm muscles ready, kids.

Butternut Squash Risotto
from Allrecipes


Ingredients:
2 cups cubed butternut squash
2 tablespoons butter
1/2 onion, minced
1 cup Arborio rice
1/3 cup dry white wine
5 cups hot chicken stock
1/4 cup grated Parmesan cheese
salt and ground black pepper to taste

Preparation:
1. Place squash cubes into a steamer basket in a saucepan. Add water, cover, and bring to a boil over medium-high heat. Allow to steam until the squash is tender (10 to 15 minutes), then drain, and mash in a bowl with a fork.

2. Melt butter in a saucepan over medium-high heat. Add onion; cook and stir for 2 minutes until the onion begins to soften, then stir in the rice. Continue cooking and stirring until the rice is glossy from the butter, and the onion begins to brown on the edges, about 5 minutes more.

3. Pour in the white wine; cook, stirring constantly, until it has evaporated. Stir in the mashed squash and 1/3 of the hot chicken stock; reduce heat to medium. Cook and stir until the chicken stock has been absorbed by the rice, 5 to 7 minutes. Add half of the remaining chicken stock, and continue stirring until it has been absorbed. Finally, pour in the remaining stock, and continue stirring until the risotto is creamy. Finish by stirring in the Parmesan cheese, and seasoning to taste with salt and pepper.

Yields: 4 servings

Tine's Notes: I probably added a touch more white wine than called for but the alcohol cooks off and it's more for flavor. Don't forget to keep checking your rice to make sure it's fully done, no one likes crunchy risotto!

Sausage, Apple and Cranberry Stuffing

Yeah yeah, Thanksgiving was a while ago-- I'm doing some catch up blogging. Bear with me.

I've used this recipe for 2 years now and I think it's a keeper. After testing stuffing after stuffing recipe, I'm relieved. Simple, yet exactly what I was looking for. And yes, I say stuffing even though it does not actually go into the bird. The original recipe directs you to, but we don't put anything in our turkey.


Awesome Sausage, Apple and Cranberry Stuffing
from Allrecipes

Ingredients:
1 1/2 cups cubed whole wheat bread
3 3/4 cups cubed white bread
1 pound ground turkey sausage
1 cup chopped onion
3/4 cup chopped celery
2 1/2 teaspoons dried sage
1 1/2 teaspoons dried rosemary
1/2 teaspoon dried thyme
1 Golden Delicious apple, cored and chopped
3/4 cup dried cranberries
1/3 cup minced fresh parsley
1 cooked turkey liver, finely chopped
3/4 cup turkey stock
4 tablespoons unsalted butter, melted

Preparation:
1. Preheat oven to 350 degree F (175 degree C). Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.

2. In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.

3. Pour sausage mixture over bread in bowl. Mix in chopped apples, dried cranberries, parsley, and liver. Drizzle with turkey stock and melted butter, and mix lightly. Spoon into turkey to loosely fill.


Tine's Notes: This year I only used white bread, but last year I used both. I actually prefer both. I used an additional half of apple and another 1/2 cup of dried cranberries. Seasoning-wise, I did not have dried rosemary separately so I used liberal amounts of Italian seasoning which also has marjoram-- a great stuffing flavor. Since I did not put this into the turkey, I baked it in a casserole dish at 350 degrees F for 35 minutes.

Hot and Spicy

Two words I've come to love and like Pavlov's dogs, my taste buds start watering. I can't help it.

Hot and Spicy Tofu
from Allrecipes

Ingredients:
3 tablespoons peanut oil
1 pound firm tofu, cubed
1 red onion, sliced
1 red bell pepper, sliced
1 green chile pepper, chopped
3 cloves garlic, crushed
1/3 cup hot water
3 tablespoons white vinegar
3 tablespoons soy sauce
1 tablespoon brown sugar
1 teaspoon cornstarch
1 teaspoon crushed red pepper flakes

Preparation:
1. Heat peanut oil in a wok or large frying pan over medium-high heat. Toss the tofu into the oil, and cook until browned on all sides. Once browned, toss in onion, bell pepper, chile pepper, and garlic; cook until just tender, about 5 minutes.

2. In a small bowl, whisk together the hot water, vinegar, soy sauce, brown sugar, cornstarch, and red pepper flakes. Pour over tofu and vegetables, toss to coat, and simmer 3 to 5 minutes, or until sauce thickens slightly.

Tine's Notes:  I used plain vegetable oil which was fine. My tofu was medium texture so it crumbled a bit while cooking, but overall held up. I must be colorblind, I used a regular onion and green bell pepper (this is what happens when you go with on-hand ingredients, right?) Instead of using a chile pepper, I used Thai chili paste, a dab will do ya, trust me. My inner saucier would have preferred more so I recommend adding more water.

Greek Orzo

Greek Orzo with Feta
Recipe from Allrecipes

Ingredients:
1/4 cup olive oil
1/2 cup fresh lemon juice
1/2 cup pitted kalamata olives, chopped
2 ripe tomatoes, seeded and diced
1 red bell pepper, chopped
1 red onion, chopped
2 cloves garlic, minced
1 teaspoon finely chopped fresh oregano
1 (8 ounce) package crumbled feta cheese
1/2 pound dried orzo pasta
1 cup chopped fresh parsley

Preparation:
1. Stir together olive oil, lemon juice, olives, tomatoes, red pepper, red onion, garlic, oregano, and feta cheese in a large bowl. Let stand at room temperature for 1 hour.

2. Bring a large pot of lightly salted water to a boil. Add the orzo and cook for 8 to 10 minutes or until al dente; drain and toss the tomato mixture. Sprinkle with chopped parsley to serve.

Tine's Notes: I modified this recipe a little for my own taste and availability. Omitted olives and red bell pepper. I used 2 sun-dried tomatoes and 1 roma, 1 clove of garlic, and dried oregano. I didn't have parsley, but I used the other green stuff we always have on hand, cilantro. I used a small red onion which really packs quite a punch, tangy! I didn't use as much feta as in the recipe since I went by taste. Very bright and flavorful dish!

First day of summer, but I like spring [rolls]

*If you follow Allrecipes on Facebook, they do a Meatless Monday recipe of the day and today it was the tofu parmigiana I used a couple of posts ago!

In honor of following along with their theme, today would be perfect to share with you a meatless option. Oddly enough, we go vegetarian probably 2-3 times a weekly without consciously thinking about it. It's more for mother's health than anything. You'll notice I've only made a red meat (steak) once since this blog started up.... looking for the healthy fat/protein, if you will. Enter chicken and fish. And tofu!

This recipe was shared with me through the awesome kids of the Go Green, Eat Smart apprenticeship of Citizen Schools at Bedichek. These kids spent a semester learning about and cooking up vegetarian dishes. I tasted it at their demo and had to make it for myself... and when I did, I made a dinner of it. Yes, honestly.

Spring Rolls

Ingredients:
Thin rice noodles (vermicelli)
Rice spring roll wrappers
1 carrot
Few basil or soft lettuce leaves
Cilantro
1 package Hard texture tofu
Teriyaki sauce

Preparation:
1. Prepare the following sauce:
        1 small clove garlic, crushed
        1/2 tsp grated fresh ginger
        1 tbsp peanut butter
        2 tsp lime juice
        1 tsp brown rice syrup
        2 tsp water

        Combine all ingredients together in a small bowl, except the water. Add water as needed for the right consistency.

2. Preheat oven to 350 degrees.

3. Open package of tofu and drain excess water. Cut tofu into slices 1/2" to 3/4" thick. Choose a baking pan that fits just the amount of tofu you want to bake in one single layer. Put 2 tbsp of teriyaki sauce in bottom of pan. Place tofu on top and cover with more sauce. Can add a little water so it will not burn. Place pan uncovered in oven. Bake 10 minutes then flip over. Bake additional 5 minutes. Remove from oven and let cool.

4. Cut carrots into thin strips. Bring a large pot of water to a boil. Blanch carrots. Wash basil leaves and cilantro and let dry.

5. Cook noodles by immersing in boiling water. Gently separate noodles with tongs or a spoon. They should be done in 3 minutes. Taste to check doneness. Pour noodles into colander and rinse with cold water. Let drain.

6. In a pan large enough for the spring roll wrappers to fit, add warm water. Dip one spring roll wrapper into the water until it softens. It is ready when it is flexible and translucent.

7. Assemble your fillings in front of you. On a flat surface, lay the softened wrapper. Place 1-2 herb leaves first in the center. Place other ingredients such as carrots and tofu on top. Place a small amount of noodles also in center on top of pile.

8. Fold the side of the wrapper closest to you over the filling. Fold in the sides and lastly roll away from you tightly to seal the filling in.

Tine's Notes: For the dipping sauce, I used sugar instead of rice syrup, just a dash will do you. Also, feel free to add additional filling, I added bean sprouts

Thing(s) I learned: Growing up without it, I'm a now a big fan of hard texture tofu. I really do like cilantro.

No pictures, no pictures

Correct title. There are no pictures of the meal I made tonight. Why? I was just that hungry. [BUT I won't leave you with nothing to look at, this a food blog, I know you come for the pictures.]

Reality: If I don't shop for particular ingredients that I deem necessary for a dish, I often go Iron Chef in the kitchen.
Translation: I do substitutions and or make MY version of the meal. Works out pretty well. Most of the time.

Tonight's dish:

Carrot Rice
recipe and photo by Allrecipes.com 

Ingredients:
1 cup basmati rice
2 cups water
1/4 cup roasted peanuts
1 tablespoon margarine
1 onion, sliced
1 teaspoon minced fresh ginger root
3/4 cup grated carrots
salt to taste
cayenne pepper to taste
chopped fresh cilantro

Cooking:
1. Combine rice and water in a medium saucepan. Bring to a boil over high heat. Reduce heat to low, cover with lid, and allow to steam until tender, about 20 minutes.

2. While rice is cooking, grind peanuts in a blender and set aside. Heat the margarine in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned golden brown about 10 minutes.

3. Stir in ginger, carrots, and salt to taste. Reduce heat to low and cover to steam 5 minutes. Stir in cayenne pepper and peanuts. When rice is done, add it to skillet and stir gently to combine with other ingredients. Garnish with chopped cilantro.

Tine's Notes: I used brown rice and I used a rice cooker. Sue me. I left out the peanuts, used butter and left out the cayenne pepper. My customers are a little picky. I used the tsp of grated ginger and added extra ground ginger. It is flavorful and slightly sweet. I actually loved the way it turned out.

This was served with Steak Dianne. What is that? Basically, steak with a butter sauce. You know how to cook a steak right? [See blog title banner for a picture of a steak.] I thought using a butter sauce would be somewhat acceptable since I didn't season the steak before I cooked it. [Note: I didn't have Worcestershire sauce on hand so I used a splash of a Bloody Mary mix I had which also covered the need for extra salt or pepper. Improvisation skills!]

Sauce:
4 tablespoons butter melted
2 tsp Worcestershire sauce
chives, minced
salt and pepper

Shrimp Saté with Pineapple Salsa

Following along with all my dog-eared pages from my newly acquired quick meal cookbook, this was up next. Also, I'm beginning to develop an obsession with fresh pineapple. Is that a problem?

Shrimp Saté with Pineapple Salsa

from Cooking Light Eat Smart Guide

Salsa:
3/4 cup finely chopped pineapple
1/4 cup finely chopped red onion
1 tbsp minced seeded jalapeño pepper
1 tbsp chopped fresh cilantro
1 tbsp cider vinegar (I used apple vinegar)
1 tsp honey (I substituted this with a dash of Splenda)

Saté:
2 tbsp chopped fresh mint
2 tbsp fresh lime juice
1/4 tsp salt
1/4 tsp chili powder
24 ( about 1 1/2 lbs) large shrimp, peeled and deveined
cooking spray
4 cilantro sprigs (for garnish)

Cooking:
1. Prepare grill. (Indoor grill pan once again, today it's rainy)

2. To prepare salsa, combine first 6 ingredients in a medium bowl.

3. To prepare saté, combine mint, juice, salt and chili powder in a large bowl; add shrimp, tossing gently to coat. Thread 3 shrimp onto each of 8 skewers. Place shrimp on grill rack coated with cooking spray (I skipped the skewers and grilled them individually); grill 1 1/2 minutes on each side or until shrimp turn pink. Serve with salsa. Garnish with cilantro sprigs, if desired.

Yield: 4 servings (2 skewers/6 shrimp and 1/4 cup salsa)

Side dish...
Almond Rice Pilaf

Ingredients:
3/4 cup chopped onion
1/2 cup slivered almonds
1/2 cup slivered almonds
1 tablespoon butter or margarine
2 cups chicken broth
2 cups uncooked instant rice [I used regular long grain white rice]

Cooking:
1. In a saucepan, saute onion and almonds in butter until the onion is tender and the almonds are lightly browned.

2. Add broth; bring to a boil. Stir in rice and cover. Remove from the heat. Let stand for 5-8 minutes or until the liquid is absorbed.