ChefUptothePlate

Food, Nutrition and Cooking


Leave a comment

Spuds Turkish

Potato Salad with  Middle Eastern Zest

Kudos to WeightWatchers for this delicious twist on Potato Salad that I’ve tweaked just a bit

4-5 potatoes (my preference is Yukon Gold), cut into 1/2-1″ dice

1/2 T salt

1/2 cup low fat or non-fat plain yogurt

1/2- 1 t lemon zest

2 T fresh lemon juice

1 T white vinegar

1 T dijon mustard

3 T extra virgin olive oil

1/4 t freshly ground black pepper

1/8 t red pepper flakes

1 T finely chopped fresh mint

1 T finely chopped fresh dill weed

1/4 cup chopped scallions (white and green parts)

Boil or steam the potatoes for 10-15 minutes until fork tender but not mushy. Drain.

Whisk everything else except the mint, dill and scallions together in a large bowl. Add the drained potatoes. Let cool and add the herbs/scallions.

Recipe can easily be doubled.

Serves 8-12

 

Advertisements


Leave a comment

How do you Provence that?

IMG_2369.JPGSummer Vegetable Bake ala Provence

2 medium onions, cut into 1/4″ slices

2 T extra virgin olive oil

1/2 t salt

2 cloves garlic put through a press or finely chopped

15 oz cooked (rinsed, if canned or homemade) beans (cannellini, kidney, black beans, etc; you can even use lentils)

2 1/2 t herbes de Provence

1/4 t black pepper

~ 1 lb eggplant, cut in half lengthwise, then into 1/4″ slices

3 large zucchini or yellow squash, cut into 1/4″ slices

1/2 lb white potatoes (optional) cut in 1/4″ slices

3 plum tomatoes (or the equivalent; can use canned), cut into 1/4″ slices

1/4 cup 1% fat cottage cheese (or substitute any creamy/tangy cheese of your choice)

1 T grated Parmigiano Reggiano

Preheat oven to 400 degrees F

Heat 1 T oil in large skillet over medium heat. Add onions and 1/8 t salt. Cook ~ 10 minutes until onions are soft. Add garlic, cook another minute and then stir in beans, 1/2 t of herbes and 1/8 t black pepper.

Pour above mixture into a 9″ x 13″ casserole dish and spread to cover bottom of dish.

In a large bowl, toss remaining vegetables with remaining oil, 1/4 t salt, remaining herbes, and black pepper.

Arrange the veggies atop the onion/bean mixture overlapping each vegetable.

Cover the dish with foil, press down on the foil to pack down the veggies into the bean mixture. Bake for 45 minutes.

Remove foil, crumble mixed cottage cheese and Parm on top of the casserole and bake another 15 minutes.

Makes 8 side dish servings or 4 main course servings.

 

 


3 Comments

I love veggies!

This is a nice tweak to plain roasted cauliflower, flavorful and colorful. The olives and garlic add a lot of flavor, no need for additional seasoning. IMG_2224

Cauliflower, tomato and olive bake

1 head cauliflower, sliced into “steaks”

6 campari tomatoes or the equivalent, 1/4″ slices

3/4 cup chopped cured olives

~ 1.5 T finely chopped garlic (jarred chopped garlic works well, choose a no salt added brand)

2-4 T olive oil

Preheat oven to 450 degrees F. In a 15″ x 10″ baking dish, layer the veggies, and add the garlic and oil to combine but carefully so as not to break up the veggies.

Bake 20 minutes, stir gently and bake another 15-20 minutes until the cauliflower has browned.

Serve hot or cold. Serves 4-6