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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Coconut Curry Shrimp & Vegetables

May 15, 2015 Leave a Comment

 

Coconut Curry Shrimp & Vegetables

Coconut Curry Shrimp & Vegetables

This recipe, Coconut Curry Shrimp & Vegetables is from Diabetes Self-Management.  This recipe is sooooo good that I’ve made it 3 times already since Easter.

 

Coconut Curry Shrimp & Vegetables Recipe

 

Coconut Curry Shrimp & Vegetables

2 tsp. cooking oil

3 cups assorted fresh vegetables (broccoli florets, bell pepper and zucchini strips, sliced carrots and/or sliced fresh mushrooms)

2 large shallots, finely chopped or one large onion

3 tsp. minced garlic

1 Tbsp. flour

2 tsp. curry powder

¼ tsp. salt

¼ tsp. ground red pepper

1 cup fat-free reduced-sodium chicken broth

½ cup reduced-fat coconut milk

¾ lb. peeled and deveined medium raw shrimp

 

Heat oil over medium-high heat in a large, deep nonstick skillet.  Add vegetable, shallots and garlic; cook 2 minutes.

Stir in flour, curry powder, salt and ground red pepper; cook 1 minute, stirring constantly.

Stir in broth and coconut milk; cook and stir until thickened and bubbly.   Stir in shrimp; return just to boiling.  Reduce heat; simmer, covered, 3 minutes or until shrimp are opaque and vegetables are tender.

4 servings

 

(Recipe for Coconut Curry Shrimp & Vegetables came from Diabetes Self-Management, 2015)

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Curried Scallop-Apple Salad

August 18, 2014 Leave a Comment
Curried Scallop-Apple Salad

Curried Scallop-Apple Salad

 

This recipe, Curried Scallop-Apple Salad is from Diabetic Connect.  Curry complements seared scallops, tart apples and sweet dried cranberries while toasted almond add crunch in this quick fall dinner salad.  Serve with toasted whole-wheat baguette and a glass of Sauvignon Blanc.

 

Curried Scallop-Apple Salad Recipe

Curried Scallop-Apple Salad

6 tsp. extra-virgin olive oil, divided

½ cup thinly sliced shallot

¾ tsp. curry powder

1 cup apple cider

½ tsp. salt, divided

1 tsp. cider vinegar

1 lb. dry sea scallops, tough muscle removed

¼ tsp. fresh ground pepper

8 cups mixed salad greens

1 tart, such as Granny Smith, diced

¼ cup dried cranberries

¼ cup sliced almonds, toasted

 

Heat 2 teaspoons oil in a large nonstick skillet over medium heat.  Add shallot and curry powder and cook, stirring, until the shallot is beginning to soften, about 3 minutes.  Add cider and ¼ teaspoon salt.  Bring to a boil and cook until reduced to ¾ cup, about 4 minutes.  Pour into a large bowl and whisk in 2 teaspoons oil and vinegar.  Reserve ¼ cup dressing in a small bowl.  Wipe out the pan.

Pat scallops dry and sprinkle with the remaining ¼ teaspoon salt and pepper.  Add the remaining e teaspoons oil to the pan and heat over medium-high.  Add the scallops and cook until golden brown, 2 to 3 minutes per side.  Transfer to a plate.

Add salad greens, apple, cranberries and almonds to a large bowl; toss to coat.  Top with the scallops and drizzle with the reserved ¼ cup dressing.        4 servings

 

(Recipe for Curried Scallops-Apple Salad came from Diabetic Connect, 2014)

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Ravioli with Snap Peas & Mushrooms

April 21, 2014 Leave a Comment
Ravioli with Snap Peas & Mushrooms

Ravioli with Snap Peas & Mushrooms

 

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

www.tasteofhome.com

 

Topped with the toasty texture and flavors of hazelnuts, this pasta makes an easy, earthy weeknight dinner.  I serve it with an herb lettuce salad and white wine.  This recipe is Diabetic Friendly!

           Charlene Chambers                                                        Ormond Beach, Florida

 

Ravioli with Snap Peas & Mushrooms Recipe

 

Ravioli with Snap Peas & Mushrooms

1 package (20 oz.) refrigerated cheese ravioli

1 lb. fresh sugar snap peas, trimmed

1 Tbsp. butter

½ lb. sliced fresh mushrooms

3 shallots, finely chopped

2 garlic cloves, minced

2 cups fat-free evaporated milk

8 fresh sage leaves, thinly sliced or 2 tsp. rubbed sage

1 tsp. grated lemon peel

1 tsp. lemon-pepper seasoning

¼ tsp. white pepper

¼ cup shredded Parmesan cheese

¼ cup hazelnuts, coarsely chopped and toasted

 

In a large saucepan, cook ravioli according to package directions, adding snap peas during the last 3 minutes of cooking; drain.

Meanwhile, in a large skillet, heat butter over medium-high heat.  Add mushrooms, shallots and garlic; cook and stir until mushrooms are tender.  Stir in milk, sage, lemon peel, lemon-pepper and white pepper; bring to a boil.  Reduce heat; simmer, uncovered, 2 minutes or until sauce is slightly thickened.

Add ravioli and snap peas to sauce; heat through.  Sprinkle with cheese and hazelnuts.          8 servings

 

(Recipe for Ravioli with Snap Peas & Mushrooms was on www.tasteofhome.com, 2014)

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Shrimp Saffron Risotto

February 27, 2014 Leave a Comment
Shrimp Saffron Risotto

Shrimp Saffron Risotto

 

I got this recipe in Newsday, January 23, 2014.  It’s for Shrimp Saffron Risotto; I’ve had mushroom, and a Vegetable Risotto, which were very good.  So when I saw this Shrimp Saffron Risotto, I thought that it might be tasty…hope you like it.

 

Shrimp Saffron Risotto Recipe

Shrimp Saffron Risotto

 

5 to 6 cups reduced sodium, fat-free chicken broth

1 Tbsp. olive oil

2 shallots, chopped

½ link (about1 ½ oz. cured chorizo, very thinly sliced

1 ½ cups Arborio rice

½ cup dry white wine

½ tsp. saffron threads, lightly crushed

1 lb. peeled and deveined medium shrimp

1 cup thawed frozen peas

¼ tsp. freshly ground black pepper

½ cup chopped fresh basil

 

Bring chicken broth to a boil in a saucepan; immediately reduce heat and keep warm on low.

Heat the oil in a large Dutch oven over medium heat.  Add the shallots and chorizo and cook, stirring occasionally with a wooden spoon, until the shallots soften, 3-4 minutes.  Add the rice and cook, stirring 1 minute until it is well coated.  Stir in the wine and saffron and cook, stirring constantly, 1 to 2 minutes, until the liquid is almost completely absorbed.  Add 1 cup of the hot broth and cook, stirring constantly, until the liquid is almost completely absorbed.  Continue cooking and adding broth, 1 cup at a time, stirring and allowing the liquid to be absorbed before the next addition.  This process takes about 20 to 22 minutes; the rice should be creamy but with a slight chewiness in the center.

Add the shrimp and peas and cook, stirring gently, 2 to 3 minutes, until the shrimp is pink and cooked through.  Remove from the heat and stir in the pepper and basil.  Add salt to taste and serve immediately.         4 servings

 

(Recipe for Shrimp Saffron Risotto came from the Newsday, January 23, 2014)

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Cranberry Apple Stuffed Pork Loin

November 14, 2013 Leave a Comment
Cranberry Apple Stuffed Pork Loin

Cranberry Apple Stuffed Pork Loin

 

This Cranberry Apple Stuffed Pork Loin is from Diabetic Connect.  This dish can be made as part of your Thanksgiving dinner.  Try it – I think you’ll like it.

Cranberry Apple Stuffed Pork Loin Recipe

 

Cranberry Apple Stuffed Pork Loin

3 lb. pork loin roast

½ tsp. salt

½ tsp. pepper

1/3 cup craisins

¾ cup boiling water

1 cup almond meal/flour

½ cup chicken stock

1 small green apple, diced

1/3 cup chopped walnuts

3 Tbsp. minced shallots

1 Tbsp. pure maple syrup

2 tsp. fresh minced rosemary

2 tsp. Italian seasoning

Preheat the oven to 325 F.   Lightly grease 9×13 baking dish with olive oil.

Cut into the roast lengthwise, a little more than halfway through.  Then turn your knife horizontally and cut halfway toward one side, turn the knife the other way, and cut halfway to the other side (like an upside down “T”).  Unroll, slicing a little as you go so you have a large rectangle roughly the same thickness.

Lay plastic wrap over the meat and pound it with a meat tenderizer, as thinly as possible, then cut small cuts over the surface of the meat.  Salt and pepper the meat.

In a small bowl, combine the craisins and boiling water together and set aside.

In another small bowl, combine the almond meal and chicken broth and set aside.

Drain the craisins and add to the apple mixture.  Add the almond meal with broth and stir to combine.   Spread the “stuffing” evenly over the pork roast.

Beginning at one small end, tightly roll the pork roast.  Tie with kitchen thread to secure.  Place seam side down in the baking dish and bake uncovered for 1 hour and 20 minutes, or until the internal temperature reaches 145 F.

Remove from oven and let rest for 10 minutes.  Slice and serve.

 

(Recipe for Cranberry Apple Stuffed Pork Loin came from Diabetic Connect, 2013)

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Seafood Primavera

July 8, 2013 Leave a Comment
Seafood Primavera

Seafood Primavera

The sauce in this recipe from Jennifer VonGroven is so delicious, you may want to double it and use it to toss with steamed veggies or as a dip for fresh bread.

 

Seafood Primavera Recipe

 

Seafood Primavera

1 ½ lbs. fresh or frozen shrimp, deveined (1/2 lb. fresh or frozen unseasoned mussels, but I’m not a lover of mussels)

¾ pkg. angel hair or your favorite pasts

1-2 Tbsp. CHICKEN or VEGETABLE SOUP BASE

1 cup asparagus, cut into 1 inch pieces

2 Tbsp. olive oil

1 ¼ tsp. PENZEYS MINCED GARLIC, or 5 cloves fresh garlic, minced

2 shallots, minced

2 tsp. butter

¼ white wine

4 green onion, chopped and divided

¼ cup fresh parsley, chopped

1 Tbsp. FOX POINT SEASONING (or SUNNY PARIS or MURAL OF FLAVOR)

1 cup grated Romano cheese

1 large lemon (1/2 juiced, ½ thinly sliced)

¼ tsp. salt, to taste

¼ – ½ tsp. PENZEYS FRESHLY GROUND PEPPER

 (HIGHLIGHTED – are found in PENZEYS SPICES)

Prepare the seafood for cooking.  Clean and rinse the shrimp.  If the seafood is frozen, it does not need to be completely thawed, but do not clean it well since it’s going straight from pot to plate.

Bring a large pot of water for the pasta to a boil.  Add the SOUP BASE and stir.  Add the pasta and cook until al dente.  Reserve ¼ cup of pasta water when draining.  Place in a serving bowl and toss with a bit of olive oil.

Steam or pan-cook the asparagus in olive oil until just starting to get tender, but not wilted.  In a separate large pan with a lid, heat the olive oil over medium heat.  The oil is ready when you can either smell it or notice just a bit of steam rising from the pan.  Toss in the garlic and shallots, and cook until tender and just starting to brown.  Add the butter, white wine, half the green onion, the parsley and FOX POINT, cover, and cook the wine is reduced to about half or less.

Remove the lid, add 3 tablespoons of the reserved pasta water, the shrimp.  Cover and allow to steam for about 3 minutes (if liquid is evaporating too quickly, add the remaining pasta water).  Stir in the cheese and cook for about 1 minute with the cover off.  Squeeze the juice from one half of the lemon over the seafood and remove from heat.  Stir well to get all the good flavor from the bottom of the pan, salt and PERRER to taste.  Add the asparagus, remaining green onion and the seafood mixture to the pasta and toss to combine.  Garnish with extra grated Romano, black pepper and lemon slices.

(Recipe for Seafood Primavera was in Penzeys Spices catalog)

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