FOR (BUSY) PEOPLE WHO LOVE GOOD FOOD
Category: sides
I don’t normally cook recipes that have “spicy” in the title, but I am trying to branch out. This is a very simple recipe from Weight Watchers, and would complement many different main dishes. I used sesame oil in place of olive oil, and cayenne pepper in place of red pepper flakes. They certainly did have a kick, but they were good!
I know, I promised no more zucchini recipes, but you could use this concept with other vegetables too. The batter is definitely light, so you can increase the quantity of flour and cheese if you would like it thicker. These were a great addition to the balsamic chicken lurking in the background. And the best part is that these were even good reheated the next day, and that’s a rarity with fries.
2 zucchini, quartered lengthwise and halved crosswise
1 egg, well beaten in a small bowl
2 T whole wheat flour
2 T Parmesan cheese
1 t garlic powder
Mix flour, Parmesan, and garlic powder in a sealable bag. Dip zucchini pieces into egg, and add to bag. Shake well to distribute coating.
Coat cookie sheet with cooking spray, and place zucchini in a single layer. Coat with cooking spray, and bake at 475 for 7-8 minutes. Turn zucchini, and bake for an additional 7-8 minutes. Serve with salt and pepper.
I was in search of a pasta salad recipe that would help make a dent in the large container of whole wheat orzo in my cabinet. I came across this one which uses zucchini and onion. There were a few tears shed while grating the onion, but otherwise this was a very easy recipe to make. Based on comments in the original article, I added chopped fresh basil.
The zucchini almost got lost here, so I would use at least 2 grated zucchini next time. I would also use a touch more olive oil since the orzo seemed to absorb much of the dressing while standing. It’s a versatile recipe though, so you should feel to play as the article suggests!
Lentils seem like winter food, but here they are matched with green and yellow squash, which are definitely summer vegetables. This turned out to be a great combination, regardless of the season. I changed the proportions from the original recipe, and switched the spices, but the end result is similar. Think of it as summer comfort food.
2 1/2 c. vegetable broth
2/3 c. dried lentils
1/3 c. coarse bulgur
1 T lemon juice
1 T olive oil
1 small onion, thinly sliced
1 green squash, thinly sliced
1 yellow squash, thinly sliced
Thyme
Black Pepper
Add lentils and broth to a small saucepan, bring to a boil and simmer covered for 20 minutes. Add bulgur, and simmer for an additional 15-20 minutes, until almost all the liquid is absorbed. Remove from heat and add lemon juice.
Meanwhile, heat oil in a large frying pan. Add onions and cook for 5 minutes, then add green and yellow squash. Cook for 15-20 minutes, until just browned. Sprinkle with thyme and black pepper.
When lentil mixture is done, add to the frying pan and toss with the vegetables.
I’ve been looking at the baby bok choy in the produce market for a few weeks, but wasn’t sure exactly what I’d do with it once I got home. After a little research, I found this recipe which seemed easy enough and explained how to get started. After rinsing, you pull off the larger leaves, trim the bottom, and then leave the smaller leaves intact. I was surprised at how tender the stalks were after a short time on the stove! I will definitely make this again, and the soy and sesame flavors will complement just about any meal.
1 T canola oil
1 t minced garlic
1/2 bunch scallions, chopped
5-6 heads baby bok choy
Dash sesame oil
Dash soy sauce
Heat oil in a large frying pan. Add garlic, scallions, and bok choy. Cover and cook for 3 minutes. Remove cover and cook for an additional 3-5 minutes, until tender. Add the sesame oil and soy sauce and toss before serving.
Just in case the panzanella didn’t strike you, or even if it did, here’s another summer salad recipe. The original recipe is from 101 Cookbooks, and is nothing like traditional pasta salad, which is a good thing in this case. I was happy to get the chance to use broccolini, and fresh mint, and feta cheese, but I did not treat this recipe as delicately as recommended. It was all tossed together, and then divided among containers for portable lunches. I admit the salad was best the very first day though!
1 c. whole wheat orzo
2 bunches broccolini, cut into small pieces
1 medium zucchini, diced
1 seedless cucumber, diced
1 avocado, diced
6 oz. fat free feta
2-3 T lemon juice
2 T olive oil
Heat a large pot of boiling water. Add orzo, cook for 5 minutes. Add broccolini and zucchini and cook for 5 minutes more. Drain and rinse in cool water, and place in a large bowl. Add cucumber, avocado, feta, lemon juice, and olive oil and toss well. Add freshly ground black pepper if desired.
I really like the concept of panzanella, a salad which puts stale bread and leftover vegetables to good use. I was especially inspired by this recipe, but it seemed more complicated than necessary, and I wanted to try to use less oil. The steps I took are outlined below, but of course each bowl of panzanella will be unique. Most of the flavor comes from the garlic, fresh basil, and balsamic vinegar which make an excellent combination.
1. Cut 1 12″ baguette into cubes and place in a bowl. Drizzle with olive oil and garlic salt, and bake at 425 for 10 minutes on a cookie sheet, until browned. Set aside to cool.
2. Place 4-5 cups of vegetables in a bowl, including green beans, chopped zucchini, and grape tomatoes. Drizzle with olive oil and sprinkle with salt and pepper. Bake at 425 for 15-20 minutes on a cookie sheet until browned. Set aside to cool.
3. Place bread, vegetables, 1/2 c. chopped fresh basil, and 1/2 c. chopped fresh mozzarella cheese in a large bowl, and toss gently. Drizzle with balsamic vinegar.
We weren’t quite able to get the squash into ribbons (I am blaming the dull vegetable peeler) but otherwise this was a great recipe. It was just as easy as promised, and if the zucchini slices are thicker, you just need to saute them a bit longer.
I know it’s summer, so I am a little late in making this healthy spring risotto. It was fantastic though, and really worth all the stirring! I should have kept it on the stove top a few minutes longer, but otherwise I would not change a thing. All of the flavors including the onion, wine, lemon, and garlic blended so well together. This would make a great accompaniment to any meal.
Polenta is often referred to as ‘peasant food’, but here it serves as the base for a wonderful meal! I followed this recipe, and used feta cheese instead of Gorgonzola. I also used vegetable broth which easily turns this into a vegetarian meal. The fresh basil is definitely a nice touch. It’s summer comfort food!
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