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By mlb, on June 5th, 2009%
This was a side dish that worked really well with some grilled albacore tuna steaks. For the fish, I made a quick topping of kalamata olives, green olives, cherry tomatoes, red onion, olive oil, lemon juice and feta cheese. So, it was a Mediterranean kind of a thing (one of my favorite kinds of things).
The zucchini grilled while the fish rested. I think the scores in the zucchini are to let the buttery goodness soak in. This recipe is easily halved or even quartered. I did the later with 2 tbsp butter, 1/2 tbsp lemon, 1/4 tsp each of the spices and a pinch of curry. Oh and yes — there was cheese!
Grilled Zucchini with Garlic and Lemon Butter Baste
recipe adapted from Bon Appétit magazine
8 medium zucchini (about 2 1/2 pounds), trimmed, halved lengthwise
1/2 cup (1 stick) butter
2 tbsp fresh lemon juice
1 tsp lemon-pepper seasoning
1 tsp . . . → Read More: Summer Side Dish: Grilled Zucchini with Garlic and Lemon Butter Baste
By mlb, on February 9th, 2007%
Super Foods count here is three. Not too bad. This turned into a very successful experiment. jwa was a bit skeptical, as he is with all things that involve pumpkin. Although, once I told him I was using butternut squash as a substitute, he relaxed. He has some kind of weird pumpkin phobia that strikes in the Fall and doesn’t leave until Spring.
I changed this a bit from the original — I added olive oil, the sausage and the roux. I also used chicken broth in this version (mahahahaha, Vegetarian Times!) rendering it meat-laced and definitely un-vegetarian. You can use vegetable broth if you’d like.
Feta-Pumpkin (Squash) Casserole
Based on a recipe in The Vegetarian Times
1 tbsp olive oil (plus a little extra for the pan, if desired)
1/4 cup dry sherry
1/4 cup vegetable broth or chicken broth
1 small white onion, chopped
3 cloves garlic, minced
1 medium tomato, diced
1 small . . . → Read More: Super Foods Friday#6: Feta and Pumpkin Casserole
By mlb, on February 1st, 2007%
Edited because I forgot about the spinach. Oops!.
Three. Four. Count ‘em, three four super foods: turkey, walnuts, blueberries and spinach. Woohoo. I saw a recipe for a blueberry-port sauce which I thought looked very good (originally, it was alongside a pork tenderloin) but instead, I decided to pair it up with a stuffed chicken breast.
But — hold the phone, there. Swap the chicken for turkey and add some walnuts and spinach to the goat cheese and hey! It’s a Super Foods meal.
The idea for the turkey is almost exactly like the stuffed chicken breast I have been known to make on occasion. Pound it out between layers of plastic wrap, spread it with a little goat cheese and walnuts (or some kind of tasty stuffing), roll it up, cook and voila. This is just like that.
Turkey Stuffed with Goat Cheese & Walnuts with a . . . → Read More: Super Foods Friday #5: Turkey Stuffed with Goat Cheese & Walnuts with a Blueberry-Port Sauce
By mlb, on January 19th, 2007%
Today’s Super Foods recipe is a little like falafel — ‘cept it’s not. Instead of garbanzo beans it uses lentils. I was very surprised by the overall flavor difference, in that there was one. These have a nuttier taste and were very, very good. Even jwa expressed a surprised liking for these. That’s quite a recommendation as he typically does not get too excited about lentil recipes.
These were a little crumbly, so you probably don’t want to over stuff the pita. Two-three patties per each sandwich.
Next week, Sugar High Friday kicks Super Foods Friday to the curb.
Lentil Fritters with Yogurt Mint Sauce
From a recipe in Gourmet Magazine
1 1/4 cups lentils, picked over and rinsed
1/2 cup rolled oats
3 garlic cloves, minced
2 tsp ground cumin
dash of red pepper flakes
1 large egg, beaten lightly
Olive oil for frying
6 pita pockets, split (or flat bread)
Spinach leaves
1 tomato, chopped
1/4 . . . → Read More: Super Foods Friday #3: Lentil Fritters with Yogurt Mint Sauce
By mlb, on January 12th, 2007%
Brrrrrrr
We’re supposed to have a low of 19 today. I just heard from my Aunt in North Dakota and their high is going to be four below zero. Four below zero, people. For a high. Now, what goes better with cold, Winter weather than a nice, steamy bowl of soup? And vodka doesn’t count. So, right, it’s soup.
This is not only a healthy soup but a super foods soup. It has both broccoli and (to make it creamy), tofu. That is, in fact, my most favorite tofu trick. It’ll take on the flavor of whatever you add it to and with the help of a blender, it’ll creamify soups and sauces quite nicely.
Hearty Broccoli & Tofu Soup
1 tbsp olive oil
1 medium onion, sliced
2 clove garlic, minced
1 medium red potato, diced into chunks (I didn’t peel mine. You could also use a small russet potato but I’d peel that . . . → Read More: Super Foods Friday #2: Broccoli & Tofu Soup
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About Me I like to cook. I like to eat. I like to take photos. I live in SE Portland with my husband jwa and a grumpy, old lady cat named Chelsea. That is all.
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