Zucchini-Potato Latkes with Tzatziki

August 8, 2015 Leave a Comment
Zucchini-Potato Latkes with Tzatziki

Zucchini-Potato Latkes with Tzatziki

This recipe, Zucchini-Potato Latkes with Tzatziki.  Tzatziki, a flavorful Greek sauce laced with cucumber, is a tangy accompaniment for these high-fiber latkes.  Make it a meal:  Enjoy with fresh tomatoes and a few Kalamata olives or put patties and tzatziki (yogurt sauce) in a pita pockets for lunch on the go.

 

Zucchini-Potato Latkes with Tzatziki Recipe

 

Zucchini-Potato Latkes with Tzatziki

1 lb. zucchini, shredded

2 cups shredded cooked potato (see note)

2 medium shallots, minced, divided

1 egg, beaten

2 cups fresh whole-wheat breadcrumbs (see Tip)

½ cup crumbled reduced-fat feta cheese

2 Tbsp. chopped fresh dill, divided

½ tsp. salt, divided

½ tsp. freshly ground pepper, divided

2 Tbsp. extra-virgin olive oil, divided

1 cup low-fat plain yogurt

½ medium cucumber, peeled, seeded and shredded

1 Tbsp. red wine vinegar

 

Preheat oven to 450 F.  Coat a baking sheet with cooking spray.

Toss zucchini, potato, 3 tablespoon shallot and egg in a large bowl.  Add breadcrumbs, feta, 1 tablespoon dill, 1/4 teaspoon salt and ¼ teaspoon pepper; toss to combine.  From the mixture into 12 patties.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.  Add 6 patties, cover and cook until crispy and browned one side, 2 to 5 minutes.  Carefully transfer the latkes to the prepared pan, browned-side down.  Repeat with remaining 1 tablespoon oil and patties.

Transfer the latkes to the oven and bake until firm and heated through, 10 to 12 minutes.

Meanwhile, prepare tzatziki:  Combine yogurt, cucumber, vinegar, the remaining minced shallot, 1 tablespoon dill and 14 teaspoon each salt and pepper in a small bowl.  Serve the latkes with the tzatziki on the side.

Note:  Shredded cooked potatoes can be found in the refrigerated produce section or dairy section of most supermarkets.

Tip:  To make fresh breadcrumbs:  Trim crusts from firm sandwich bread.  Tear bread into pieces and process in a food processor into coarse crumbs.  One slice makes 1/3 cup crumbs.

 

(Recipe for Zucchini-Potato Latkes with Tzatziki, Diabetic Connect, 2015)

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Lemony Grilled Salmon Fillets with Dill Sauce

September 27, 2014 Leave a Comment
Lemony Grilled Salmon Fillets with Dill Sauce

Lemony Grilled Salmon Fillets with Dill Sauce

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Grilled lemons add a smoky tartness to a butter sauce made to enjoy with grilled salmon.  A touch of dill adds a fresh, clean finish.

                April Lane                                                                           Greeneville, Tennessee

 

Lemony Grilled Salmon Fillets with Dill Sauce Recipe

 

Lemony Grilled Salmon Fillets with Dill Sauce

2 medium lemons

4 salmon fillets (6 oz. each)

Lemony-Dill Sauce:           1 ½ tsp. cornstarch

½ cup water

1/3 cup lemon juice

4 tsp. butter

3 lemon slices, quartered

1 Tbsp. snipped fresh dill

¼ tsp. salt

1/8 tsp. dried chervil

Dash cayenne pepper

 

Trim both ends from each lemons; cut lemons into thick slices.  Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.  Grill salmon and lemon slices, covered, over high heat or broil 3-4 inch from the heat for 3-5 minutes on each side or until the fish flakes easily with a fork and lemons are lightly browned.

For sauce:  In a small saucepan, combine the cornstarch, water and lemon juice; add butter.  Cook and stir over medium heat, until thickened and bubbly.  Remove from the heat; stir in quartered lemon slices and seasonings.  Serve with salmon and grilled lemon slices.         4 servings (3/4 cup sauce)

 

(Recipe for Lemony Grilled Salmon Fillets with Dill Sauce was on www.tasteofhome.com, 2014)

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Pistachio-Crusted Tuna Steaks

August 21, 2014 Leave a Comment

 

Pistachio-Crusted Tuna Steaks

Pistachio-Crusted Tuna Steaks

This recipe, Pistachio-Crusted Tuna Steak is from Diabetic Connect.  Pistachio crust teams up with a savory mustard-dill sauce for an exceptional tuna dish.  Choose “sushi grade” tuna steaks if you prefer a milder flavor.  Make it a meal, serve with brown rice and steamed broccolini.

 

Pistachio-Crusted Tuna Steaks Recipe

Pistachio-Crusted Tuna Steaks

1 Tbsp. thinly sliced shallot

1 bay leaf

½ cup white wine

3 Tbsp. reduced-fat sour cream

2 tsp. lemon juice

2 tsp. chopped fresh dill, divided

1 Tbsp. whole-grain mustard

½ tsp. salt, divided

¼ cup coarse dry breadcrumbs, preferably whole-wheat

¼ cup shelled pistachios

4 (4 oz.) tuna steaks, 1 to 1 ¼ inches thick, if you don’t like tuna…any fish will do

1 tsp. extra-virgin olive oil

 

Place shallot, bay leaf and wine in a small saucepan and bring to a boil.  Reduces until the wine is almost evaporated, about 5 minutes.  Remove from the heat, discard bay leaf and transfer to a small bowl.  Add sour cream, lemon juice, 1 tablespoon dill, mustard and ¼ teaspoon salt; stir to combine.

Put breadcrumbs, pistachios, the remaining 1 teaspoon dill and ¼ teaspoon salt in a blender or food processor.  Process until finely ground.  Transfer to a shallow bowl.  Dredge both sides of the tuna in the pistachio mixture.

Heat oil in a large nonstick skillet over medium heat.  Add the tuna and cook until browned, adjusting the heat as necessary to prevent burning, 4 to 5 minutes per side for medium-rare.  Serve with the lemon-dill sauce.

 

(Recipe for Pistachio-Crusted Tuna Steaks came from Diabetic Connect, 2014)

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Roasted Butternut Squash & Rice Salad

November 21, 2013 Leave a Comment
Roasted Butternut Squash & Rice Salad

Roasted Butternut Squash & Rice Salad

 

We have end-of-season picnics for my son’s flag football team.  This makes enough to serve plenty of hungry boys and their families.

          Dolores Deifel                                                                   Mundelein, Illinos

 

Roasted Butternut Squash & Rice Salad Recipe  

Roasted Butternut Squash & Rice Salad

3 Tbsp. brown sugar

3 Tbsp. balsamic vinegar

2 Tbsp. olive oil

1 Tbsp. kosher salt

1 medium butternut squash (2 ½ to 3 lbs.), peeled and cut into ¾ inch cubes

2 cups uncooked jasmine rice

2 large sweet red peppers, cut into ½ inch pieces

1 cup pine nuts, toasted

6 green onions, thinly sliced

3 Tbsp. snipped fresh dill

3 Tbsp. coarsely chopped fresh parsley

Dressing:   ½ cup olive oil

3 Tbsp. red wine vinegar

1 tsp. kosher salt

¼ tsp. pepper

In a large bowl, combine the brown sugar, balsamic vinegar, oil and salt.  Add squash; toss to coat.  Transfer to a greased, foil-lined 15x10x1 inch baking pan.  Bake at 450 F. for 25-30 minutes or until tender, stirring occasionally.  Cool completely.

Meanwhile, cook rice according to package directions.  Remove from the heat; cool completely.

In a large bowl, combine the red peppers, pine nuts, green onions, dill, parsley, squash and rice.  In a small bowl, whisk the dressing ingredients.  Pour over salad; toss to coat.  Serve at room temperature.  Cover and refrigerate leftovers.            12 servings (3/4 cup each)

 

(Recipe for Roasted Butternut Squash & Rice Salad came from Taste of Home, 2013)

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Lemon & Dill Chicken

September 13, 2013 Leave a Comment


Lemon & Dill Chicken

Lemon & Dill Chicken

This recipe for Lemon & Dill Chicken gets a “10” from me.  It’s from “Diabetic Connect” by Eating Well.  Try this recipe, it’s really good.  When I made this recipe I made it for dinner for my son and myself.  My son ate it all and said “it was good because it was different and tasty”.  Keep your eyes open for other recipe from Diabetic Connect.

Lemon & Dill Chicken Recipe 

Lemon & Dill Chicken

4 boneless skinless chicken breast

Salt & pepper to taste

3 tsp. extra-virgin olive oil, or canola oil, divided

¼ cup finely chopped onion

3 cloves garlic, minced (I used chopped garlic in a jar)

1 cup reduced-sodium chicken broth

2 tsp. flour

2 Tbsp. chopped fresh dill, divided (I used chopped dill from the spice rack)

1 Tbsp. lemon juice (I used RealLemon from concentrate)

Season chicken breast on both sides with salt and pepper.  Heat 1 ½ teaspoons oil in a large heavy skillet over medium-high heat.  Add the chicken and sear until well browned on both sides, about 3 minutes per side.  Transfer chicken to a plate and tent with foil.

Reduce heat to medium.  Add the remaining 1 ½ teaspoons oil to the pan.  Add onion and garlic and cook, stirring, for 1-2 minutes.  Whisk broth, flour, 1 tablespoon dill and lemon juice in a measuring cup and add to pan.  Cook, whisking, until slightly thickened, about 3 minutes.

Return the chicken any accumulated juices to the pan; reduce heat to low and simmer until the chicken is cooked through, about 4 minutes.  Transfer the chicken to a warmed platter.   Season sauce with salt and pepper and spoon over the chicken.  Garnish with the remaining 1 tablespoon chopped fresh dill.

(Recipe for Lemon & Dill Chicken came from Diabetic Connect by Eating Well, September, 2013)

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Lemon Grilled Salmon

July 6, 2013 Leave a Comment
Lemon Grilled Salmon

Lemon Grilled Salmon

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

This tender and flaky fish is wonderful to serve to family and friends.  A savory marinade that includes dill gives the salmon mouthwatering flavor and since it can be grilled or broiled, you can enjoy it all year round!

Lemon Grilled Salmon Recipe

Lemon Grilled Salmon

2 tsp. snipped fresh dill or ¾ tsp. dill weed

½ tsp. lemon-pepper seasoning

½ tsp. salt, optional

¼ tsp. garlic powder

1 salmon fillet (1 ½ lbs.)

¼ cup packed brown sugar

3 Tbsp. chicken broth

3 Tbsp. canola oil

3 Tbsp. reduced-sodium soy sauce

3 Tbsp. finely chopped green onions

1 small lemon, thinly sliced

2 onions sliced, separated into rings

Sprinkle dill, lemon-pepper, and salt if desired and garlic powder over salmon.  In a large resealable plastic bag, combine the brown sugar, broth, oil, soy sauce and green onions; add salmon.  Seal bag and turn to coat.  Cover and refrigerate for 1 hour, turning once.

Drain and discard marinade.  Grill salmon skin side down, over medium heat; arrange lemon and onion slices over the top.  Cover and cook for 15-20 minutes or until fish flakes easily with a fork.     6 servings

(Recipe for Lemon Grilled Salmon was in tasteofhome.com)

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