Cauliflower Popcorn

My Australian friend Angela found this delicious appetizer at Coles, the Aussie supermarket chain. :-) Enjoy!

Ingredients:

• 1 cauliflower - leaves removed - cut into small florets
• 1 free-range egg
• 2 tbs chickpea flour (original recipe called for rice flour)
• 2 tsp sesame seeds
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp ground paprika
• 1/2 tsp ground turmeric
• Thyme sprigs - to serve
• Tzatziki - make your own here: Tzatziki - Greek Yogurt & Cucumber Sauce
• Lemon wedges - to serve

Preparation:

Preheat oven to 200°C (395°F). Line a large baking tray with baking paper. Place the cauliflower in a large bowl. Add the egg white and toss to evenly coat. Combine flour, sesame seeds, coriander, cumin, paprika and turmeric in a small bowl. Sprinkle flour mixture over cauliflower mixture and toss to coat. Season.

Arrange the cauliflower mixture on the lined tray in a single layer. Bake, turning occasionally, for 30 mins or until the cauliflower is crisp. Transfer to a serving bowl. Sprinkle with the thyme sprigs. Serve immediately with the tzatziki or yogurt and lemon wedges.

Blessed be… and happy cooking!

Mediterranean Eggplant Salad

This dish is an absolute summer delight and pairs really well with just about anything barbecued. 

The recipe was adapted from the original found at A Cedar Spoon by Julia. Julia features many wonderful recipes on her site... Be sure to check them out!

Ingredients:

• 1-2 eggplant - about 3 lbs
• olive oil
• salt & pepper – for eggplant
• 3 cups tomatoes - diced
• 1 orange bell pepper - chopped
• 1 cup scallions - green parts chopped
• 1/4 cup fresh mint - chopped
• 1 cup fresh parsley - chopped
• 1 lemon - juiced
• salt & pepper to taste
• 1/4 tsp crushed Aleppo pepper

Preparation:

Slice the eggplant into rounds about 1/2 - 5/8" thick. Rub salt on each side of the eggplant and lay on a baking sheet for an hour. Use a paper towel to pat the eggplant dry and then brush each side of the eggplant generously with olive oil. Sprinkle each side of the eggplant with salt & pepper.

Heat the grill to medium heat. Place the eggplant on the grill and cook for 5 minutes. Flip eggplant and grill until browned on bottom and soft. Let the eggplant cool and then chop into bite sized pieces.

In a large bowl mix the eggplant with the remaining ingredients and toss lightly to combine. Add more olive oil if needed to create a consistency you like.

Shown here as a side with Quick & Easy Calamari and a traditional tomato salad.

Blessed be... and happy cooking!

Stuffed Zucchini Boats

The main focus of this dish is the zucchini. I happened to pair the vegetable with a simple steamed cod, but please feel free to experiment with different proteins and make the dish your own! I will say, though, that the cod provided a beautifully mild balance to the bold flavors inside the zucchini boats. Enjoy!

Ingredients:

• 1 nice fat zucchini - look for close to even thickness top to bottom
• ~2 cups halved grape tomatoes
• 1 med yellow onion - minced
• 12 black olives - minced or cut into quarters... ;-)
• 2 cloves garlic - minced
• 1/2 cup feta cheese - cubed small
• 2 tbsp olive oil - divided
• salt & pepper to taste

Preparation:

Set your toaster oven to 350 degrees. Wash the zucchini, cut in half lengthwise and trim the ends.

Scoop out the seeds but leave "walls" at the ends to contain the filling later on. Coat the boats lightly with olive oil inside and out and season inside with salt & pepper. Go easy on the salt as the filling will have its own salt in the olives & feta.

Bake the zucchini face up for 15-17 minutes. Meanwhile, cut up all ingredients so they're ready to go.

Heat a skillet over medium heat. When the pan is hot add olive oil garlic and onions. Saute until the onions are translucent.

Next add the tomatoes and saute until they just start to fall apart.

Finally fold in the olives and gently toss the mix until heated through.

Bring out the zucchini and fill with the mix. Top with feta cheese and return to oven for another 5 minutes.

Serve with a protein of your choosing along with a tossed salad. For this meal I chose to do a steamed cod and it worked quite well. :-)

Blessed be... and happy cooking!

Grilled Zucchini & Feta Cheese

Credit for this dish goes to the ADA's Diabetes Food Hub

Grilling is a quick and healthy way to eat more veggies. This recipe is simply delicious and an easy side that can be added to any meal. If you have any leftovers from this recipe, the grilled zucchini would go great in a breakfast omelet the next day. Enjoy!

Ingredients:

• 3 zucchini - split in half lengthwise -ends trimmed
• 1 tbsp olive oil
• ¼ cup reduced-fat crumbled feta cheese
• salt & pepper to taste

Preparation:

Preheat the grill to medium-high.

Drizzle the olive oil evenly over the zucchini halves. Grill the zucchini 4-5 minutes per side, until tender.

Remove the zucchini from the grill and sprinkle each with feta cheese and maybe another olive oil drizzle.

Season to taste with salt & pepper.

Blessed be... and happy cooking!

Cannellini Dip

Cannellini beans are such a wonderful protein and have a wide variety of applications. Credit for this flavorful appetizer goes to Chef Jacques Pepin and was found in his book:

Heart & Soul in the Kitchen

Please note that the corn tortilla chips are not the best for us diabetics with a mid-range GI of 63, so maybe just let your guests enjoy them and get some celery or carrot sticks for yourself to scoop up this diabetic friendly dip. 

Chef always encourages us to make his dishes our own... I found myself getting quite frustrated using the blender he recommends for this rather thick dip so I decided to try using a stick blender instead. WIN!!!!!!

Just put all dip ingredients in a pot and have at it! :-) I'm leaving the original process up for those who don't own a stick blender, but I highly recommend adding one to your tool collection.

Ingredients:

The Dip

2        15oz can cannellini beans - drained

2        cloves garlic - crushed & minced

1/2     cup diced bread

1/3     cup olive oil to start

2        tbsp water

3/4     tsp ground cumin

3/4     tsp KOSHER salt (or 1/2 tsp regular)

1/2     tsp sriracha sauce

Garnishes

1/3        cup reserved beans - pick perfect ones

1+         tbsp extra virgin olive oil

1/4+      tsp sweet paprika

1/2+      tsp poppy seeds

1+         tsp fresh parsley, chopped fine

Corn tortilla chips (GI 63) or veggie sticks

Preparation:

The Dip

Reserve 1/3 cup of the beans for garnish. Put the remaining beans and dip ingredients into blender and process until creamy smooth. Start with roughly 1/4 of the beans and add the rest a little at a time. The mix will be rather thick and needs to be worked. I use a rubber spatula, placing my grip so that it's not long enough to reach the blades. :-) Go down the sides and then angle the spatula to press the mix down and across, stopping when your hand hits the rim of the blender. Add more oil if needed, but keep the dip stiff enough to hold a shape. Transfer to center of serving platter and make a well. Be sure to have highs and lows in the well so the garnish has character. :-)

The Garnish

Bring out the artist in you as you place the reserved beans in and around the edge of the well. Carefully pour the evoo into the well and sprinkle with paprika, poppy seeds and parsley. Arrange the chips around the outside of the dip and serve. Enjoy!

Blessed be... and happy cooking!

Classic Greek Gigantes Plaki

 Inspired by recipes found on Sweet C's and The Mediterranean Dish.

This classic Greek vegetarian favorite will have even carnivores smiling. :-) If you're confused by the name, join the club. LOL It turns out the beans used are large lima beans... same ones used in my Lima Bean & Sauerkraut Soup. This delicious Greek Gigantes Plaki is a savory bean dish that your whole family will love!

Ingredients:

• 8 oz dried Gigantes beans (large lima bean)
• 1 lg onion - chopped
• 4 garlic cloves - minced
• 2 med carrots - diced
• 2 celery stalks - diced
• 1 can (~15 oz) diced tomatoes 
• 2 tbsp. tomato paste
• 3/4 teaspoon dried oregano
• 3/4 teaspoon dried thyme
• 1/4 cup fresh Italian parsley - plus more for garnish
• 1/8 tsp black pepper
• 1/8 tsp crushed Aleppo pepper
• kosher salt to taste
• 1/8 tsp ground cinnamon
• 1 bay leaf
• 1/4 cup olive oil
• 1 cup vegetable broth - more if needed
• feta cheese & extra virgin olive oil for garnish
• good rustic artesian bread - warmed ;-)

Preparation:

Get the beans going and then do the rest of the prep while they simmer.

How to cook raw lima beans:

Ingredients listed here are separate from recipe list

• 8 oz dried large white lima beans - rinsed and sorted
• 1 medium carrot - rough chopped
• 1 medium celery rib - rough chopped
• 1/4 yellow onion - rough chopped
• 4 garlic cloves - smashed
• a few glugs of olive oil
• sea salt to finish

Place beans, carrot, celery, onion, and garlic in a pot. Add filtered water to cover by two inches. Add olive oil. Boil for 15 minutes then reduce heat to a simmer and cook until beans are tender, usually 1-2 hours. Add salt to taste near the end of cooking. Pour mixture into a suitable strainer and reserve the cooking water.

Final Gigantes Plaki Assembly:

In a large skillet or Dutch oven set over medium-high heat, add 1/4 cup olive oil. Once the oil shimmers, add the onion, carrot, celery, and garlic. Season with a pinch of salt. Cook, stirring frequently, until the vegetables soften, 5-7 minutes.

Add the tomatoes with their juices and the water. Season with another pinch of salt. Add the parsley, thyme, oregano, Aleppo pepper, black pepper, tomato paste, cinnamon, and bay leaf.

Stir in the drained, cooked bean mix and cook for 5 minutes over medium high heat. At this point, taste and adjust the seasoning to your liking. Cover and simmer for another 10-15 minutes.

Remove and discard the bay leaf. Finish the dish with a drizzle of extra virgin olive oil, a pinch of parsley, and a good sprinkle of feta. Serve with rustic bread.

Blessed be... and happy cooking!

Portobello Marsala

Adapted from a recipe found on TWO SISTERS MIX IT UP 

Fresh baby Portobello mushrooms and shallots are simmered in a decadent Marsala wine sauce and served over wild rice or barley. This (possibly vegetarian) Portobello Marsala recipe has all of the traditional Chicken Marsala flavors but with the benefits of the nutritious plant powerhouse, Portobello Mushrooms, as the star of the show. Enjoy!

Ingredients:

• 1 lb baby portobello mushrooms, sliced
• 2 tbsp olive oil
• 1 shallot - finely chopped
• 1 1/2 cups chicken or vegetable broth (vegetarian)
• 3/4 cup marsala wine
• 1/4 cup grated parmesan 
• 1 tbsp corn starch
• salt & pepper to taste
• 1/3 cup fresh parsley - chopped
• 1 cup canned peas
• 2 cups cooked wild rice or barley

Preparation:

Prepare rice/barley according to directions on the package.

Heat 1 tbsp olive oil on medium heat. Add sliced Portobello mushrooms, season with salt & pepper and sauté for 5-7 minutes.

Remove from the skillet. Add 1 tbsp olive oil to the pan and sauté the shallot for 2-3 minutes.

Add the broth and the Marsala wine to the skillet and bring to a low boil. Continue to cook on a low boil for 10-12 minutes or until reduced.

Mix the corn starch with about 1/2 cup liquid from the pan. Add the corn starch mixture back into the pan along with the parmesan and stir with a whisk for 3-4 minutes or until the sauce just starts to thicken.

Add the mushrooms back to the pan along with the parsley and peas and cook for 1-2 minutes until everything is warmed through.

Serve each serving over about 1/2 cup wild rice.

Blessed be... and happy cooking!