Eggplant, Zucchini, and Tomato Tian

The produce box this week had a lot of Black Globe eggplant and Dunja zucchini, among other things. Apart from zucchini fritters and bread, eggplant Parmesan, I wasn’t sure how to optimize these ingredients. Cooking Light to the rescue with this recipe. I’ve never heard of a Tian, which is actually a French earthen ware dish of Provence used for cooking and serving. My version isn’t officially a Tian since I used a glass casserole as the vessel. If you’re lucky enough to have all three of the main ingredients fresh off the vine, oh how the flavors explode. This was terrific – I loved the flavor and crunch of the bread crumbs. Substitute veggie broth for the chicken broth for a vegetarian dish. (Cucumbers and white onions were also in our box, thus the cucumber salad – also delicious.)

eggplantzucchinni

Ingredients:

1 pound Japanese eggplant, cut diagonally into 1/4-inch-thick slices
1 pound zucchini, cut diagonally into 1/4-inch-thick slices
Cooking spray
1 pound large beefsteak tomatoes, peeled, seeded, and cut into 1/4-inch-thick slices
1 1/2 tablespoons extra-virgin olive oil, divided
1/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
4 ounces French bread baguette
1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese
2 tablespoons chopped fresh flat-leaf parsley
2 teaspoons chopped fresh oregano
1 1/2 teaspoons chopped fresh thyme
2 garlic cloves, minced
1/4 cup fat-free, less-sodium chicken broth

Preparation:

  1. Preheat oven to 375°.
  2. Arrange eggplant and zucchini in a single layer on a baking sheet coated with cooking spray.
  3. Lightly coat vegetables with cooking spray.
  4. Bake at 375° for 15 minutes.
  5. Arrange half of eggplant in a single layer in an 11 x 7-inch glass or ceramic baking dish coated with cooking spray.
  6. Top with half of zucchini and half of tomato.
  7. Drizzle 2 1/4 teaspoons oil evenly over vegetables.
  8. Sprinkle vegetables evenly with 1/8 teaspoon salt and 1/8 teaspoon black pepper.
  9. Place bread in a food processor; process until coarse crumbs measure 2 cups.
  10. Add cheese and next 4 ingredients (through garlic) to processor; process until combined.
  11. Sprinkle 1 1/2 cups breadcrumb mixture evenly over tomato.
  12. Repeat layers with remaining eggplant, zucchini, tomatoes, oil, salt, pepper, and breadcrumb mixture.
  13. Pour broth over top.
  14. Bake at 375° for 1 hour or until vegetables are tender and topping is browned.

Nutritional Information:
Calories 191
Fat 8.1 g
Satfat 3 g
Monofat 3.7 g
Polyfat 1 g
Protein 10 g
Carbohydrate 22.3 g
Fiber 4 g
Cholesterol 12 mg
Iron 1.6 mg
Sodium 459 mg
Calcium 178 mg

Cooking Light, June 2010

Melon and Prosciutto Salad with Parmigiano-Reggiano

This week, our produce box included a Charentais melon so I decided to make this salad. I actually combined two recipes, one that I read and this one. The one I read used burrata cheese so I cut back on the Parmigiano-Reggiano and used it as an accent and added burrata to the salad. I don’t think you can go wrong either way. This was divine. I paired it with a Pinot Grigo, which was the perfect accent along with some pugliese bread. Summer time cooking doesn’t get better than this – although, it’s not officially cooking, is it?

melon salad

Ingredients:

3 cups (1/2-inch) cubed honeydew melon (about 1/2 medium melon)
3 cups (1/2-inch) cubed cantaloupe (about 1 medium melon)
2 tablespoons thinly sliced fresh mint
1 teaspoon fresh lemon juice
1/4 teaspoon freshly ground black pepper
2 ounces thinly sliced prosciutto, cut into thin strips
1/2 cup (2 ounces) shaved fresh Parmigiano-Reggiano cheese
Cracked black pepper (optional)
Mint sprigs (optional)

Preparation:

  1. Combine first 5 ingredients, tossing gently.
  2. Arrange melon mixture on a serving platter.
  3. Arrange prosciutto evenly over melon mixture; sprinkle with Parmigiano-Reggiano. Garnish with cracked black pepper and fresh mint sprigs, if desired.

Nutritional Information:
Calories 87
Caloriesfromfat 30 %
Fat 2.9 g
Satfat 1.5 g
Monofat 0.5 g
Polyfat 0.1 g
Protein 5.3 g
Carbohydrate 11.1 g
Fiber 0.6 g
Cholesterol 11 mg
Iron 0.4 mg
Sodium 271 mg
Calcium 94 mg

July 2007 Cooking Light

Spinach Salad with Bacon, Walnuts, and Blue Cheese

I’m on a salad kick and this recipe from Cooking Light sounded easy and flavorful. I added red onions, sauteed in a touch of the bacon grease because I thought it would be good with the maple – and it was. I also picked up a good blue cheese and elevated the salad a bit. The other change I made was blueberries instead of cranberries. They’re in season right now and so sweet. This was full of flavor and delicious. Easy to make and very satisfying. We had this with a Pinot Noir.

bluecheese salad with bacon

Ingredients:

5 teaspoons extra-virgin olive oil
1 tablespoon white wine vinegar
1 teaspoon maple syrup
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/4 cup dried cranberries
2 tablespoons toasted walnuts
1 (5-ounce) package baby spinach
2 slices cooked crumbled center-cut bacon
2 tablespoons blue cheese

Preparation:

  1. Combine first 5 ingredients in a bowl, stirring with a whisk.
  2. Combine cranberries, walnuts, spinach, and bacon in a bowl.
  3. Add oil mixture; toss. Top with blue cheese.

Nutritional Information:
Calories 141
Fat 10 g
Satfat 2.1 g
Sodium 219 mg

Cooking Light, May 2015

Zucchini, Walnut, and Feta Cakes with Cucumber-Yogurt Sauce

I loved this dinner! I’ve made zucchini “cakes” in the past that didn’t hold together very well. This recipe, using ground quinoa instead of flour (pretty clever for extra protein) and ground walnuts, wasn’t runny and made perfect cakes. Key to this is getting as much liquid as you can out of the zucchini. The sauce was great too and can be used for other things. (I used Fage Greek yogurt.)

I let the zucchini sit for nearly 30 minutes instead of 10 and then used paper towels to get out the remaining water.

zucchini cakes

Yield: 4 –  2 cakes per serving + 1/4 cup yogurt sauce

Ingredients:

1/2 cup uncooked quinoa
1/4 cup chopped walnuts
4 1/2 cups grated zucchini (about 2 medium)
1/2 teaspoon kosher salt, divided
1/4 cup thinly sliced green onions
3 tablespoons chopped fresh dill
3/4 teaspoon freshly ground black pepper, divided
3 ounces feta cheese, crumbled (about 2/3 cup)
2 large eggs, lightly beaten
2 tablespoons olive oil, divided
1 (6-ounce) container plain nonfat Greek yogurt
1 cucumber, halved lengthwise, seeded, and thinly sliced (about 1 1/2 cups)
1 garlic clove, minced
4 cups mixed salad greens (about 2 ounces)

Preparation:

  1. Place quinoa in a mini food processor; process 1 minute or until finely ground. Add chopped walnuts to processor; process until smooth.
  2. Place zucchini in a colander, and sprinkle with 1/4 teaspoon salt. Toss well. Let stand 10 minutes, tossing occasion­ally.
  3. Press zucchini between paper towels until barely moist.
  4. Combine zucchini, green onions, dill, 1/2 teaspoon pepper, remaining 1/4 teaspoon salt, cheese, and eggs in a large bowl; stir to combine.
  5. Sprinkle quinoa mixture over zucchini mixture; stir well to combine.
  6. Heat a large nonstick skillet over medium heat.
  7. Add 1 tablespoon oil to pan; swirl to coat.
  8. Add 4 (1/3-cup) zucchini batter mounds to pan; flatten into 3-inch cakes.
  9. Cook 4 minutes on each side or until browned.
  10. Remove from pan; keep warm. Repeat procedure with remaining 1 tablespoon oil and batter to yield 8 cakes total.
  11. Combine remaining 1/4 teaspoon pepper, yogurt, cucumber, and garlic in a small bowl.
  12. Divide greens evenly among 4 plates. Top each serving with 2 cakes and about 1/4 cup cucumber mixture.
  13. Serve immediately.

Nutritional Information:
Calories 336
Fat 19.2 g
Satfat 4.7 g
Monofat 6.9 g
Polyfat 5.5 g
Protein 18 g
Carbohydrate 27 g
Fiber 5 g
Cholesterol 101 mg
Iron 3 mg
Sodium 589 mg
Calcium 175 mg

Recipe from Cooking Light, May 2014

Feta and Green Onion Couscous Cakes over Tomato-Olive Salad

This is an incredible recipe, one that had to make the blog. Easy  and so delicious – I can’t wait to make it again. The tomato olive salad really complimented the cakes. I got this recipe from Cooking Light, June 2009.

feta couscous cakes2

 

Ingredients:

CAKES:
1/3 cup uncooked whole-wheat couscous
1/2 cup boiling water
1/4 cup (1 ounce) crumbled feta cheese
3 tablespoons egg substitute
2 tablespoons finely chopped green onions
1/8 teaspoon freshly ground black pepper
2 teaspoons olive oil
Cooking spray

SALAD:
2/3 cup chopped seeded tomato
2 tablespoons chopped pitted kalamata olives
2 tablespoons chopped fresh parsley
2 teaspoons red wine vinegar
1/2 teaspoon olive oil
1/8 teaspoon freshly ground black pepper
3 cups gourmet salad greens

Preparation:

To prepare cakes:

  1. Place couscous in a medium bowl
  2. Stir in 1/2 cup boiling water.
  3. Cover and let stand 5 minutes or until liquid is absorbed.
  4. Fluff with a fork and cool slightly.
  5. Add cheese and the next 3 ingredients (through pepper).
  6. Heat 2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat.
  7. Spoon about 1/3 cup couscous mixture into 4 mounds in pan.
  8. Lightly press with a spatula to flatten to 1/2 inch.
  9. Cook 2 minutes or until lightly browned.
  10. Coat tops of cakes with cooking spray.
  11. Carefully turn cakes over; cook 2 minutes or until heated.

To prepare salad:

  1. Combine tomato and next 5 ingredients (through 1/8 teaspoon pepper).
  2. Arrange 1 1/2 cups greens on each of 2 plates.
  3. Top each serving with 1/2 cup tomato mixture.
  4. Arrange 2 cakes over tomato mixture.

 

Nutritional Information:
Calories 289
Fat 14 g
Satfat 3.6 g
Monofat 8.1 g
Polyfat 1.8 g
Protein 10.7 g
Carbohydrate 30.6 g
Fiber 4.4 g
Cholesterol 13 mg
Iron 2.7 mg
Sodium 478 mg
Calcium 154 mg

Roasted Butternut Squash Soup with Shallots

It feels like it’s the first day of fall however it’s the middle of October and it’s still in the 70s. I want it to be fall dammit, so we’re having soup.

This recipe is from Cooking Light. I added in a small red onion because I didn’t have four shallots and added way more ginger than the recipe called for so it had a little heat. (I thought roasting it might mellow it some. Next time, I’ll stick to the recipe on that one.) Served it with a white blend and crusty bread. Delicious.

butternut shallot soup
Ingredients:
4 cups (1-inch) cubed peeled butternut squash (about 1 1/2 pounds)
1 tablespoon olive oil
1/4 teaspoon salt
4 large shallots, peeled and halved
1 (1/2-inch) piece peeled fresh ginger, thinly sliced
2 1/2 cups fat-free, less-sodium chicken broth
2 tablespoons (1-inch) slices fresh chives
Cracked black pepper (optional)

Preparation:

  1. Preheat oven to 375°.
  2. Combine first 5 ingredients in a roasting pan or jelly-roll pan; toss well.
  3. Bake at 375° for 50 minutes or until tender, stirring occasionally.
  4. Cool 10 minutes.
  5. Place half of squash mixture and half of broth in a blender.
  6. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.
  7. Place a clean towel over opening in blender lid (to avoid splatters).
  8. Blend until smooth.
  9. Pour into a large saucepan.
  10. Repeat procedure with remaining squash mixture and broth.
  11. Cook over medium heat 5 minutes or until thoroughly heated.
  12. Top with chives and pepper, if desired.

Yield: 6 servings (serving size: 2/3 cup soup and 1 teaspoon chives)

Nutritional Information:
Calories 112
Caloriesfromfat 20 %
Fat 2.5 g
Satfat 0.4 g
Monofat 1.7 g
Polyfat 0.3 g
Protein 3.3 g
Carbohydrate 22.4 g
Fiber 3.6 g
Cholesterol 0.0 mg
Iron 1.6 mg
Sodium 266 mg
Calcium 84 mg

Roasted Cauliflower and Fettuccini

Roasted cauliflower is addictive, coupled with citrus and garlic and pasta? Divine! A few simple ingredients that are transcended by putting them together. It’s from Cooking Light, September 2012. I couldn’t wait to get it up on my blog. This is an amazing recipe and I didn’t change anything with the exception of the pasta. I didn’t have fettuccine so I used linguine. We served it with a Chateau Ste. Michelle Riesling which was a perfect pairing.

RoastedCauliflowerpasta

Ingredients:
1 head cauliflower, cut into florets
3 tablespoons water
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
4 1/2 teaspoons olive oil, divided
8 ounces uncooked fettuccine
1 1/2 ounces pancetta or cured bacon, finely chopped
1 1/2 teaspoons grated lemon rind
1 tablespoon fresh lemon juice
2 teaspoons chopped fresh thyme
1 1/2 teaspoons minced fresh garlic
2 ounces Parmigiano-Reggiano cheese, shaved (about 1/2 cup)

Preparation:

  1. Preheat oven to 400°.
  2. Combine first 4 ingredients; drizzle with 2 teaspoons olive oil. Toss.
  3. Arrange mixture on a baking sheet; bake at 400° for 40 minutes or until cauliflower is tender and golden, stirring twice.
  4. Cook pasta according to package directions, omitting salt and fat.
  5. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.
  6. Heat a large skillet over medium heat and add pancetta.
  7. Cook for 5 minutes or until crisp, stirring frequently.
  8. Remove pancetta and set aside.
  9. Add remaining 2 1/2 teaspoons oil to drippings in pan.
  10. Add 1/2 cup reserved cooking liquid to drippings in pan and bring to a boil over high heat.
  11. Boil 30 seconds or until emulsified, stirring constantly with a whisk.
  12. Add rind, juice, thyme, and garlic to pan.
  13. Add pasta; toss.
  14. Remove from heat.
  15. Add cauliflower and pancetta; toss.
  16. Top with cheese and serve immediately.

Serves 4 (serving size 1-1/4 cups)

Nutritional Information:
Calories 410
Fat 13.6 g
Satfat 4.9 g
Monofat 4.9 g
Polyfat 0.8 g
Protein 19.3 g
Carbohydrate 55.7 g
Fiber 7.7 g
Cholesterol 20 mg
Iron 3.1 mg
Sodium 583 mg
Calcium 222 mg