Blog Archives

Veggie Patties

9/30/2016

Veggie Patties

Prep Time: 25 Min

Chill Time: 30 Min +

Cook Time: 14 - 17 Min

Take the shredded zucchini and potato and place them in the center of a clean towel. Fold the towel around the shreds and twist the top of the towel pushing down on the shreds. This will force a good amount of liquid out of the shreds. Do not over press them, we need a little moisture for binding.

Place the shredded zucchini, carrot, and potato in a medium sized mixing bowl. Add the breadcrumbs and all seasonings. Use your hands to work the mixture together combining all of the spices.

Press the mixture in to a standard ice cream scoop. Use a spoon to press the mixture firmly in to the scoop. Transfer the balls (approximately 12 – 14) to a parchment lined baking sheet. Once finished, refrigerate the balls for at least 30 minutes.

**If you are left with extra mixture but not enough for a full sized patty, form it anyways to use as a testing patty for frying.

Bring a large frying pan to temperature on medium. Add the EVOO and vegetable oil and allow the oil to heat up. Use your testing patty to confirm the oil is hot enough. You want a good sizzle when the patty hits the pan.

Once the oil is thoroughly heated, place half the balls in to the pan. After 2 minutes of sizzling away, use a spatula to press the balls down in to patties. Allow another 2 minutes of frying. Flip and continue cooking the other side for 3 – 4 minutes until crispy and brown on both sides.

Transfer the cooked patties to a paper towel lined plate and salt them immediately. Continue with the remaining balls until all patties are fried.

For service, a dollop of sour cream and some sliced avo pair perfectly with the crispy patties. Keep the hot sauce handy too!

ENJOY!

Grocery List

2 Carrots, washed and grated
2 Russet Potatoes, peeled and grated
2 Zucchinis, grated
½ C Breadcrumbs
1 heaping Tsp. Seasoning Salt
½ Tsp. Onion Powder
½ Tsp. Garlic Powder
½ Tsp. Black Pepper
1 Tsp. Dried Parsley
½ C EVOO
¼ C Vegetable Oil

Sour Cream, Sliced Avo, Hot Sauce - Garnish

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Creole Stuffed Zucchinis

9/28/2016

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Creole Stuffed Zucchinis

Prep Time: 20 Min

Cook Time: 30 Min

Bring a large pot of cold, water to a boil on medium high heat. Add the zucchinis and boil 6 – 8 minutes depending on size. Strain out the zucchini and set aside. Leave the water on the stove.

**Begin the next steps while zucchini boils.

In a large frying pan, add the butter and begin melting it on medium heat. Pour in the EVOO and add the celery along with a pinch of salt. Cook 3 minutes.

Stir in the onions, tomato paste, and bell peppers along with another pinch of sea salt & black pepper. Cook another 4 minutes.

Add the corn, kidney beans, and all of the seasonings. Reduce heat to medium low and add about ½ C zucchini water to pan. Cover and simmer 10 minutes stirring occasionally.

Once the veggies are tender remove them from the heat and transfer the veggie creole to a serving bowl.

Halve the zucchinis lengthwise and use a tablespoon to scrape out the seeds and flesh leaving behind a zucchini “shell”. Spoon the creole in to the shells gently pressing down the filling allowing for maximum fill-age.

Preheat oven to 500 F on BROIL

Transfer the zucchinis to a baking sheet and place them under the broiler for about 4 minutes.

Remove the tray from the oven and sprinkle the cheese over each stuffed zucchini.

Remove from the oven and transfer the zucchinis to a serving platter.

ENJOY!

Grocery List

4 Zucchinis
2 Tbsp. Unsalted Butter
1 Tbsp. EVOO
1 Red Onion, diced
1 stalk Celery, diced
1 Sweet Bell Pepper, diced
¾ C Frozen Sweet Corn
540ml can Red Kidney Beans, drained and rinsed
½ Tsp. Tomato Paste
¾ Tsp. Chili Powder
¼ Tsp. Cumin
¼ Tsp. Garlic Powder
½ Tsp. Onion Powder
¼ Tsp. Turmeric
½ Tsp. Red Pepper Flakes
¼ Tsp. Black Pepper
Sea Salt

½ C Sharp Cheddar, finely grated

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Artichoke, Tomato, & Hot Pepper Bruschetta

9/26/2016

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Artichoke, Tomato, & Hot Pepper Bruschetta

Prep Time: 15 Min

Cook Time: 12 - 13 Min

Preheat oven to 400 F

Combine the ingredients for the basil butter in a small, microwaveable dish. Melt in the microwave (about 30 seconds) and stir to combine.

Slice the baguette in half widthwise and again lengthwise leaving you with 4 equal sized quarters. Brush the basil butter on each slice until the open portion of the slices is completely slathered in butter.

Top the slices with the chopped tomatoes and artichokes. Place a few halves of bocconcini and cubed feta along each slice. Top each bocconcini with a squirt of the squeezey basil. Finish with the pickled hot peppers and transfer the slices to a baking sheet.

Bake approximately 10 minutes and switch the oven to BROIL at 450 F. Let the slices broil for 2 – 3 minutes without burning and remove from the oven.

Season with sea salt & dried parsley and slice each baguette in to the amount of slices you would like. Serve and ENJOY!

Grocery List

1 Italian Baguette
Basil Butter
¼ C Unsalted Butter
½ Tbsp. EVOO
1 Tsp. Squeezey Basil or 2 Tsp. chopped, Fresh Basil
2 cloves Garlic, pressed
½ Tsp. Dried Basil
Pinch Red Pepper Flakes
Pinch Sea Salt / Black Pepper
1 C Quartered Medley Tomatoes
170ml jar Artichoke Hearts, chopped
Pickled Hot Peppers
1 Tbsp. Squeezey Basil
220g package Bocconcini, halved
½ C Feta Cheese, cubed
Dried Parsley
Sea Salt

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One Pan Veggie Fusilli

9/23/2016

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One Pan Veggie Fusilli

Prep Time: 15 Min

Cook Time: 30 - 35 Min

Set a large frying pan to medium heat and add the EVOO. Add the garlic and cook 1 – 2 minutes stirring often.

Add the onions, thyme, pepper flakes, and bell pepper. Season with sea salt / pepper and continue cooking 4 or 5 minutes.

Add the tomatoes and another pinch of salt. Continue cooking 2 minutes. Add the zucchini and another pinch of salt. Allow the veggies to cook another 2 minutes.

Add the water, vegetable stock, and noodles. Bring to a boil on medium.

Reduce heat to medium low, cover, and simmer 15 – 20 minutes until noodles are cooked.

Remove cover and simmer 5 minutes to reduce liquid.

Stir in the butter, parsley, and fresh basil. Taste and adjust salt / pepper if desired.

ENJOY!

Grocery List

¼ C EVOO
3 C Dry Fusilli Pasta
1 Yellow Onion, diced
1 Bell Pepper, diced
2 cloves Garlic, minced
1 Pint Grape Tomatoes, halved
1 Zucchini, diced
2 ½ C Low Sodium Vegetable Stock
1 ½ C Cold Water
5 sprigs Fresh Thyme
1 Tsp. Red Pepper Flakes
2 Stems Basil including leaves (roughly 10 – 15 leaves) + 2 Tbsp. chopped
¼ C Fresh Parsley, chopped
1 Heaping Tbsp. Unsalted Butter

Sea Salt / Pepper

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Creamy Pierogi & Broccoli Casserole

9/21/2016

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Creamy Pierogi & Broccoli Casserole

Prep Time: 15 Min

Cook Time: 25 Min

Preheat oven to 400 F

In a small saucepot set to medium, add the vegetable stock, butter, cream cheese, salt / pepper (to taste), and red pepper flakes. Once the sauce starts to bubble, reduce heat to low and stir in the whipping cream. Simmer 5 minutes.

Line the pierogis in a single layer in a shallow 1 ½ qt. baking dish. Top the pierogis with the chopped florets and pour the sauce all over the pierogis. Finish with the shredded marble cheddar cheese.

Place in the oven to bake 20 minutes until cheese is melted and bubbly.

Remove from oven and allow a few minutes to cool prior to serving. Scoop out the desired amount of pierogis and ladle some of the creamy sauce over them to finish the dish.

ENJOY!

Grocery List

15 – 20 Frozen Pierogis (I used Broccoli, Potato and Cheddar but any complimentary variety will work!)
1 ¼ C Fresh Broccoli, chopped in to small florets
½ C Marble Cheddar, shredded

¾ C Low Sodium Vegetable Stock
2 Tbsp. Light Cream Cheese
2 Tbsp. Whipping Cream
½ Tsp. Red Pepper Flakes
Sea Salt / Black Pepper

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Chickpea Caprese Salad

9/19/2016

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Chickpea Caprese Salad

Prep Time: 12 - 15 Min

Add the vinegar, oil, garlic, salt & pepper, and honey to a blender and blend. Pour in to a small serving dish until needed.

Add the chickpeas, basil, bocconcini, tomatoes, and dried basil to a medium sized mixing bowl. Pour the dressing over the salad and toss.

Taste and adjust salt / pepper to taste.

ENJOY!

Grocery List

540ml can Salt Free Chickpeas, drained & rinsed
1 Pint Grape Tomatoes, halved
220g package Bocconcini Cheese, halved
1 C Fresh Basil
½ Tsp. Dried Basil

½ C EVOO
1/4 C Tbsp. Balsamic Vinegar
2 Cloves Garlic
½ Tsp. Sea Salt
¼ Tsp. Black Pepper
1 Tsp. Honey

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Polenta Patties with Buttery Roasted Sprouts

9/16/2016

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Polenta Patties with Buttery Roasted Sprouts

Prep Time: 15 Min

Cook Time: 20 - 25 Min

Preheat oven to 425 F

Place the sliced polenta patties on a baking sheet coated in cooking spray. Spray each patty with cooking spray. Season each patty with salt, pepper, red pepper flakes, and grated parmesan. Put in the oven to bake about 20 minutes flipping halfway and re-seasoning with salt / pepper.

Remove excess stem and outer leaves from Brussel sprouts and add to a large bowl filled with cold water. Swish the sprouts around to loosen up dirt. Pour the sprouts into a strainer and rinse thoroughly.

Add the sprouts to a mixing bowl and add the EVOO and spices. Toss to combine fully and pour the sprouts onto a baking sheet. Place in the oven to bake 15 – 20 minutes flipping at least once for even browning.

When the sprouts are finished, add the 2 tbsp. of unsalted butter and vegetable stock to the baking sheet using a spatula to scrape the bits from the baking sheet.

Pour the sprouts and “sauce” into a serving dish.

For service, place a polenta patty on a plate and scoop some roasted sprouts over top making sure to grab some of the buttery sauce from the bottom.

ENJOY!

Grocery List

6 even slices off a 1kg Tube of Polenta
Red Pepper Flakes
Grated Parmesan
Sea Salt / Black Pepper

2 C Brussel Sprouts
¼ Tsp. + Sea Salt
¼ Tsp. Black Pepper
½ Tsp. Red Pepper Flakes
¼ Tsp. Dried Thyme
2 – 3 Tbsp. EVOO

2 Tbsp. Unsalted Butter
3 Tbsp. Low Sodium Vegetable Stock

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Creamy Mexi Pasta Salad

9/14/2016

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Creamy Mexi Pasta Salad

Prep Time: 12 Min

Cook Time: 1 Hr +

Cook the pasta according to package directions until Al Dente. Strain and shock in pot of cold water.

In a small mixing bowl combine the mayo, sour cream, lime juice, vinegar, chili, cumin, seasoned salt, and garlic. Use an Immersion blender to puree the dressing until blended, creamy, and smooth.

In a large bowl, add the pasta, pepper, corn, beans, and onions. Pour the dressing over the salad and toss everything to combine.

Transfer to a serving dish and sprinkle paprika over the salad.

Refrigerate 1 hr +

ENJOY!

Grocery List

454g package Penne Pasta
1 C Corn
1 Bell Pepper, diced
4 Green Onions, sliced
1 C Navy beans, cooked

*If canned, drained & rinsed

½ C Mayonnaise
1/3 C Sour Cream
1 Lime, juiced and zested
2 ½ Tbsp. White Vinegar
1 Tsp. Chili Powder
1 Tsp. Cumin
1 Tsp. Seasoning Salt
1 clove Garlic, chopped

Paprika - Garnish

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Lasagne Potatoes

9/12/2016

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Lasagne Potatoes

Prep Time: 20 Min

Cook Time: 1 Hr 45 Min

Combine all ingredients for sauce in a medium sized mixing bowl. Use an Immersion blender to blend the sauce until fully blended and combined.

Preheat oven to 375 F

Spray a 3qt. baking dish with cooking spray and line the bottom with sliced potatoes starting on the perimeter and working towards the center in a circular motion. Season the potatoes with salt / pepper. Ladle sauce over the potatoes and place a few slices of pepper across the dish as well. Sprinkle some mozz and parm and continue with the second layer.

Before ladling sauce on the second layer sprinkle the potatoes with the onion powder and place the additional leaves of basil across the dish. Follow with salt / pepper, sauce, sliced pepper, mozz & parm.

For the top, simply place potato slices across the perimeter of the dish in a circular pattern. Fill the center with the diced peppers and finish with remaining parm & mozz.

Cover and bake 1 hr 10 minutes. Remove cover and bake about another 40 - 45 minutes until bubbly and browned on top.

Allow 10 minutes to cool prior to slicing / scooping. Garnish each slice with fresh parsley or basil and a nice drizzle of EVOO.

ENJOY!

Grocery List

4 Russett Potatoes, sliced evenly using a mandolin.
1 Bell Pepper, sliced (2 or 3 slices chopped)
1 C Mozzarella, shredded
1 C Grated Parmesan
¼ Tsp. Onion Powder
Sea Salt / Pepper

798ml can Diced Tomatoes
½ C Fresh Basil + 6 Additional Leaves
2 cloves Garlic, crushed & chopped
½ Tsp. Red Pepper Flakes
¼ Tsp. Sea Salt
Pinch Sugar

Fresh Parsley – Garnish
Fresh Basil – Garnish
EVOO for drizzling

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Cheesy Broccoli & Cauliflower Bake

9/9/2016

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Cheesy Broccoli & Cauliflower Bake

Prep Time: 15 Min

Cook Time: 23 - 25 Min

Preheat oven to 375 F

Bring a large pot of cold water to a boil on medium high heat. Season liberally with sea salt and add the cauliflower & broccoli florets. Boil 2 – 3 minutes (blanch) until beginning to get tender. Strain and return the empty pan back to the burner reducing the heat to low.

Add the unsalted butter to the pan and melt it down (1 – 2 minutes)

In a small bowl, whisk together the crumbs, parsley, and sea salt. In a large mixing bowl, add the cauli & broccoli. Pour the butter and crumbs over the veggies and toss them to coat evenly.

Pour the milk in to a 1 ½ qt. baking dish. Dump the cauliflower and broccoli into the baking dish gently spreading it around the entire dish. Sprinkle the parmesan over the entire dish followed by a blanket of cheddar cheese.

Place in the oven to bake uncovered for 20 minutes.

Remove from oven and serve! ENJOY!

Grocery List

1 Head Cauliflower, chopped in to smaller florets
1 small Head Broccoli, chopped in to smaller florets
¼ C Unsalted Butter
¾ C Seasoned Italian Bread Crumbs
1 Tsp. Dried Parsley
½ Tsp. Red Pepper Flakes
¼ C 2% Milk
¼ C Grated Parmesan
1 Heaping C Medium Cheddar, shredded
Pinch Sea Salt

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R E C I P E S

Veggie Patties

Creole Stuffed Zucchinis

Artichoke, Tomato, & Hot Pepper Bruschetta

One Pan Veggie Fusilli

Creamy Pierogi & Broccoli Casserole

Chickpea Caprese Salad

Polenta Patties with Buttery Roasted Sprouts

Creamy Mexi Pasta Salad

Lasagne Potatoes

Cheesy Broccoli & Cauliflower Bake

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