Zucchinni & Goat Cheese Cassarole

Zucchini and Goat Cheese Casserole

Such a great and simple main course or side dish.  Using fresh zucchini really adds to the deliciousness~ :)

This recipe makes a small square casserole that will feed 4 (or 2 depending on how hungry you are)

Here's what I used and as always these ingredients can be substituted with what you like:

2 medium zucchini
Goat cheese
Parmigiano 
Package of  baby portabello mushrooms, sliced
1 small sweet onion, finely diced
2 garlic cloves, minced
1 half of a pablano pepper, finely diced
 Whole tomatoes (I used the last a small jar I froze last year from the garden)
Fresh basil, parsley, rosemary and oregano
2 tablespoons of coconut oil (you can use olive oil or whatever you have)
Fresh bread crumbs
1 tablespoon olive oil


Slice the zucchini lengthwise about 1/4 inch  thick, lay flat on towel or paper bag, salt each one
Allow to sit 30 minutes or longer until moisture is drawn out of them.

In the meantime, heat pan and add oil.  Add diced onion, garlic, and pablano peppers.  Saute 5 minutes until translucent.  Slice mushrooms (I like my a little thicker) to your liking and add to pan.  Saute another 5 minutes, add salt and pepper to taste.

Add tomatoes and cook about 10 minutes, until sauce starts to thicken.

Thoroughly dry off zucchini.  Oil bottom of small square dish.  Single layer zucchini in dish.  Sprinkle small amount of goat and parm cheese over zucchini.  Add  sauce, repeat again and end with a layer of zucchini on top.

Mix breach crumbs and olive oil and sprinkle on top.  This is optional.

Bake 375 for 25 minutes or until browned and bubbly.

So good.  Enjoy.  Let me know if you try it!!!

Red Quinoa Stuffed Red Peppers with Spicy/Sweet Salsa Sauce

I love quinoa and love experimenting with it.  It is so versatile and a great substitute for meat.  Try this recioe and let me know what you think.

Quinoa stuffing:

This stuffing is the same stuffing I used for the Quinoa burger, so check that out.

After stuffing is made, cut a large red pepper, or 2 small red peppers in half, clean out and add stuffing.

Sauce

2 cups salsa (I used homemade salsa I canned last year.  Use your favorite)

2 tablespoon honey ( I used raw unrefined honey)

Bring to a boil and pour over peppers.  Bake until peppers are tender, about 30-35 minutes.  So good.  Let me know if you try it.

Quinoa Burger on a bed of kale/green leaf lettuce, ground mustard vinaigrette

Quinoa is such a great product.  If you haven't tried it, you really are missing out.   Do some research and you will find that it is full of nutrients and the taste is amazing.

I was experimenting today, and made two wonderful dishes.  Here is the recipe for this one.  The other is red pepper stuffed with red quinoa and spicy salsa, but now here is the recipe for:

Quinoa Burger on a bed of kale with honey/mustard vinaigrette.

Quinoa Burger

1 cup cooked quinoa (I used red, but any variety will do)

1 small onion diced

3 small carrots diced

1 clove of garlic diced

1/2 cup mashed chic peas  (I used some  hummus I made from the other day)

1/2 cup finely chopped kale

salt, pepper, granulated garlic and onion powder

Your favorite fresh herbs, I used sweet basil, thyme, greek oregano, flat leaf parsley and flat leaf celery parsley; just add to your taste.  I used about a teaspoon of each

Mix all ingredients and form a patty.  Heat a pan and add 2 tablespoons of coconut oil (or whatever oil you use)

Add patty to pan and brown on both sides.

Makes about four patties depending on size

Kale Salad

1 cup finely chopped kale

1 cup finely chopped green leaf lettuce

1 large or several diced carrots

1 small onion diced

Tomato

Cucumber (I prefer regular cucumbers rather than the english, they have more meat.  Just clean out the seeds)

Blueberries

Pumpkin seeds

Mustard Vinaigrette

I used a hearty, grainy mustard about 3 tablespoons

1/4 c. apple cider vinegar

2 tablespoons oil (I used a lot less oil than is recommended, I prefer more vinegar, but you do what you do)

2 tablespoons honey or agave

salt and pepper to taste

Mix and add to  salad

Plate salad and place burger on to.  SO SO SO Good!!!!  As always, I create to my tastes, feel free to change/add whatever to this recipe.  I KNOW YOU WILL LOVE IT.  Let me know if you try it.

Homemade Roasted Butternut Squash Soup

Even if you don't care for butternut squash, you will LOVE this soup.  It is so flavorful and filling, perfect for a cold, rainy day!  An added benefit is that it is so healthy and nutritious, no butter or cream added.

Here's what I did.

Heat oven 350 F

Slice one large butternut squash in half.  In the pocket of one half put three small shallots, or one small onion quartered.  In the pocket of the other half put three or four whole garlic cloves (more or less garlic per taste~~I used four)  Drizzle olive oil over the onion and garlic, salt and pepper (I used white pepper) to taste.

Roast the squash for about 1 1/2 or until fork tender.   After squash has roasted, heat 2 cups NS (no salt) chicken broth (I keep a stock pile of chicken broth in the freezer.  Whenever we have chicken, I make broth from the bones, carrots, celery and onions and freeze it.  Perfect!)

Scoop out the squash and add to the broth, along with the roasted onions and garlic.  For seasoning I used salt and white pepper (I like the white pepper it adds a little spicy flavor that I love), winter savory, rosemary and herbs de provence, but if you don't have that,  you can use whatever herbs you prefer like basil, parsley, oregano, etc.

Cook to boiling.  Using a hand held  emulsion blender, break up all the chucks of squash, onions and garlic until it is smooth and creamy.  Serve with a dollop of goat cheese, sour cream or plain yogurt.   SO GOOD.

Let me know if you try it.  ENJOY

Quinoa Pasta with Chicken Sambal sauce

Sunday's Experiment~~Quinoa Pasta with Chicken Sambal (crushed chili paste) Sauce

I love using Sambal, crushed chili paste.  It gives a unique sweet/spiciness that goes well with just about anything.

I also love quinoa, so when I saw quinoa pasta at my favorite store, Health Plus in Sandusky I had to try it.  And I was not disappointed.  It is delicious.  Closest thing to durum pasta I have found, and believe, I have been looking.  If you don't know or have not used quinoa, do it.  It is wonderful.

I marinated thinly sliced chicken breasts for about an hour in:
2 tablespoons each olive oil and rice wine vinegar, 1 tablespoon honey, 1 tablespoon Dijon mustard, 1 tablespoon Sambal or other chili paste.  Blot off marinated and brown in pan and small amount of oil olive. (I used my grill cast iron pan)


Cook the quinoa according to package~~about 6-9 minutes in rapidly boiling water.  While that is working, make your sauce.

Chicken Sambal sauce

2 cloves sliced garlic
3 tablespoons olive oil
2 tablespoons sundried tomatoes (I used my own that I made from my tomato harvest, so easy to make and so much better than commercial brands)
2 tablespoons Sambal or other chili paste
cook until boil
Add cooked chicken, cubed
Right before putting in pasta, add 2 tablespoons of heavy cream or half and half

Add pasta to pan and cook for another minutes, until pasta is coated with sauce.  Add some pasta water if it gets too thick.

THIS IS A DELICIOUS DISH!!! TRY IT AND LET ME KNOW WHAT YOU THINK!!!

Roasted Eggplant and Pablano Pepper Pizza

I love roasted vegetables and pizza, so what better than putting them together.  I went to the garden for the eggplant and peppers.  There is absolutely nothing better than picking fresh veggies,  cooking them and then eating them immediately.  Best taste ever.

I peeled the eggplant and cubed it.  After drizzling with olive oil and salt, I baked it on 400 for about 15 minutes.  I let it cool while I prepared the peppers.  I baked the peppers whole on 400 to char the outsides.  After they blackened, I put them in a bowl and covered with plastic wrap, letting the steam help in the peeling of the skins.

I rarely buy pizza crust because it is so easy to make it.  My standard go to recipe is

3 c. White Lily unbleached bread flour
1//2 c. cracked wheat
1/2 c. hemp seed hearts
1/4 c. toasted sesame seeds
salt

2 1/4 tablespoons active dry yeast
1 1/2 c. warm water
3 tablespoons honey
1 tablespoon olive oil

bloom the yeast in the water and honey for about 15 minutes until frothy
Mix all dry ingredients together

I use my food processor but if youa re luck enough to have a kitchen aide, USE IT

Put the bloomed yeast mixture into the processor and gradually add the flour mixture
Mix until dough pulls from sides of processor
 Turn onto floured board and knead slightly
Place in oiled bowl cover with plastic wrap
Let sit for about an hour, or until doubled in size

Punch down and let sit another half hour

Flatten and put on corn meal covered cookie sheet

Spray with olive oil and assemble pizza
Fresh basil and parsely
Roasted eggplant and peppers
Goat cheese
Mozz. Cheese
Bake 400 for about 15 minutes.

Fabulous!


bloom

Homemade multigrain bread

If you have read any of my blogs, you know I am constantly taking recipes and adding my own twist.  Well, after much trial and error, I have found a great dough recipes that I use as a base and make my additions per my mood.

Today I felt like multigrain bread.  I try to keep my pantry stocked with gains, like cracked wheat, flax seed, spelt, oatmeal, and  my favorite hemp hearts.  Love them, they are packed with nutrients and add a nice flavor and crunch to many recipes.

Here is what I did:

1 cup warm water

2 teaspoons dry yeast ( I never use rapid)

1 tablespoon raw honey

Mix together and proof for 10 to 15 minutes until frothy.

Add 1 tablespoon of oil (olive, walnut, safflower, grapeseed, whatever)

1 and a half cups organic bread flour

a half cup hemp hearts

a half cup cracked wheat

a quarter cup whole oats, not instant

salt

Add yeast mixture to food processor or if you are lucky enough to own a kitchen aid, use that

Gradually add flour mixture until all is incorporated and soft ball forms.

Knead slightly and let sit in oiled bowl covered with plastic wrap until doubled, about 1 hour

Punch down and form into loaf (loaves), place on corn  meal covered pan and cover with plastic wrap about half hour or until doubled.

Bake 450 for about 15 to 2 minutes, depending on size  of loaves and or  until browned and cooked through.

Fabulous.