ChefUptothePlate

Food, Nutrition and Cooking


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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

 

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Can you top this?

Cooked Topping for Salad, or fish, or chicken

Olive oil cooking spray

1 pint grape or cherry tomatoes, halved

1 onion sliced into thin slices

2-3 cloves garlic, minced

1 cup corn kernels

Spray large skillet with cooking spray and heat on med-high heat. Saute tomatoes and onions until they soften, add garlic and corn kernels and continue to cook until corn kernels have a slightly roasted look. The entire cooking time is less than 5 minutes.

Serve warm or cold on top of mixed greens, kale, fish, chicken

Enjoy! Makes about 3 cups. IMG_2306 (1).JPG

 


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It’s a cake walk

Olive Oil Cake

2 cups all purpose flour

1 3/4 cup granulated sugar

1/2 t baking soda

1/2 t baking powder

1 t kosher salt

1 cup extra virgin olive oil

1/4 cup Cointreau or triple sec

1/4 orange juiceIMG_2303.JPG

1 1/2 T orange zest

3 eggs (or 3/4 cup egg substitute)

1 1/4 cup unsweetened vanilla almond milk

Preheat oven to 350 degrees F. Grease the bottom of a 9-11″ cake pan, line the bottom with parchment paper and grease the paper. NOTE: I prefer the 11″ pan (mine is stoneware) – the yield on the crust is bit crunchier and the cake slightly less dense but even more delicious.

Whisk together dry ingredients in a large bowl. Whisk wet ingredients in a separate bowl and then add to dry ingredients. Mix till just combined.

Pour the batter into the prepared pan and bake 1 hour. Let  cook at least 30 minutes in the pan, and then remove from pan and let cool completely. You can hasten the cooling the refrigerator.

This cake can be frozen. Let thaw completely before serving.

The cake is very dense and rich. Serves at least 16 people.


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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.

 

 


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Presto, Pumpkin Seed Pesto

Basil’s in the food processor along with the garlic. Uh-oh- I put in enough garlic for 2 cups of basil and I only had one cup; a trip to the veggie drawer and Presto…

Carrot, Celery, Basil, Pumpkin Seed Pesto

1 cup packed fresh basil leaves

2 ribs celery, cut into chunks

1 carrot, cut into chunks

6 cloves of garlic, chopped roughly or put through a garlic press

3/4 cup toasted pumpkin seeds (unsalted)

1/2 parmigiano reggiano

1/2 cup extra virgin olive oil

In a food processor, pulse basil, celery, carrot and garlic until very finely chopped. Add cheese and pumpkin seeds and process until desired consistency is reached. With food processor running, drizzle in olive oil. Process another few seconds and voila!

Makes ~ 2 1/2 cups of pesto

Pesto should be refrigerated. Can be frozen and thawed as needed.


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Nothing says lovin’ like stuffed cabbage from the oven

More delicious than you can imagine, easy and can be prepared in advance for Passover or anytime

Sweet Stuffed CabbageIMG_2243.JPG

1 small head of green cabbage

~ 4 lbs of sweet potatoes or yams

1 cup pineapple chunks, fresh or canned in own juice, drained

2  peeled, chopped apples

3/4 cup raisins

1.5 t cinnamon

1/2 cup chopped walnuts

29 oz can tomato sauce + 1 cup water

Cook, peel  and mash the sweet potatoes, add all the remaining ingredients except cabbage and tomato sauce and water. This step can be done a few days ahead of time. Refrigerate until ready to use.

Preheat oven to 375 degrees F. Prepare a large pot of water filled about 1/-1/3 full. Heat to boiling.

Prepare cabbage by removing as much of the core as possible with a paring knife. Peel apart each leaf carefully and set into the pot of water. Cook about 5 minutes, drain.

Once cool enough to handle. Take each leaf and fill with about 1/4 cup of prepared potato mixture filling. Larger leaves can be cut into 2 by removing the hard “spine”. Smaller leaves can have the spine shaved down with a paring knife. Fold each leaf around the filling, folding in the sides and rolling up. Place seam side down in a 9″ x 12″ baking dish. Place filled leaves very close together in the baking dish. When you get to the very small leaves and you are out of filling, shred those leaves and add to the baking dish.

Pour combined tomato sauce and water over the dish and bake at 375 degrees F for 30 minutes. Cover with foil until ready to serve. Serves 14 as a side dish and 6-8 as a main course. Serve hot.


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Yesterday’s side is today’s dinner

Any leftovers from the Cauliflower dish I posted yesterday? Now you’ve got tonight’s supper.

Cauliflower, bean and goat cheese Pita sandwiches

~ 2 cups leftover cauliflower (https://chefuptotheplate.wordpress.com/2016/04/19/i-love-veggies/), coarsely chopped

2 cups cooked kidney beans (canned, rinsed or freshly cooked from dry) or other beans of your choosing

IMG_2229.JPGcoo

rind and juice of 1 lemon

1 tsp cumin (or more to taste)

2 oz goat cheese, crumbled

1/4-1/2 cup chopped fresh mint

pita bread

Heat leftover cauliflower in a skillet with kidney beans, lemon, cumin and goat cheese until hot. Spoon into Pita 1/2’s and sprinkle with mint.

Serves 3-4 (1 whole 6″ pita per person)