Recipe for Spinach Gnocchi

I was intrigued when I saw a recipe for Spinach Gnocchi in the New York Times Health section.  It sounded like one of those too good to be true recipes...good intention but bad result.  Not True!

These turned out really tasty and, although labor intensive to make, worth the work.  I modified the recipe slightly.

Time: about 30 minutes, active plus 2 hours rest time
Yield: 4 servings

Ingredients:

• 10 ounce box of frozen spinach, defrosted and wrung out in paper towels until very dry
• 1 TBSP olive oil
• 1 TBSP butter
• 1/2 cup ricotta cheese
• 1/3 cup AP flour, divided
• 1 egg, beaten
• 1/2 tsp freshly grated nutmeg
• 1/4 cup finely grated Parmesan cheese, plus more (coarsely grated) for serving
• Marinara sauce for serving
• Salt and pepper

Method:

• Saute the spinach in the oil and butter with the nutmeg and a pinch of salt and pepper.
• Once warmed, add half of the flour and all of the ricotta and stir briskly for 5 minutes.
• Remove from heat and beat in the Parmesan and eggs.
• Let cool briefly and then cover and place in fridge for 2 hours.
• Place a large piece of parchment down on the counter and put a large pot of salted water on to boil.
• Warm the marinara sauce to a gentle simmer.
• While the water comes to a boil, flour your hands and the parchment well and take handfuls of the dough and roll out into tube shapes.
• Snip or cut the tubes into 1 inch pieces (they are sticky, use plenty of flour).
• Drop the gnocchi into the gently boiling water in batches and set the timer to 4 minutes once they rise to the top.
• Once each batch is cooked, keep warm in an oiled bowl (I kept mine in the microwave, turned off).
• When all are ready, serve topped with sauce and the coarsely grated Parmesan.

These turned out much better than I had hoped and were very satisfying.  I had expected them to fall apart in the water and to taste doughy-neither was true!  They keep well in the fridge to be warmed gently in sauce the next day.

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Original recipe

Recipe for Green Goddess Asparagus

This is a versatile, easy recipe my brother and I put together for a picnic this summer.  I've done something similar with green beans too, but I think I slightly prefer the asparagus.  The secret to keeping the veggies nice and green is to sprinkle about a TBSP of baking soda in the water while cooking.  Cook just a few minutes until still slightly crispy and then quickly shock in an iced water bath to stop the cooking.  Marinate in dressing, add some seasonings (if needed) and chopped tomatoes and enjoy!


Yield: 6 servings
Time: 15 minutes, plus chilling time in the fridge

Ingredients:

• 2 bunches of asparagus (or try green beans)
• 1 TBSP baking soda in cooking water
• 1/2 cup organic Green Goddess salad dressing
• 2 large tomatoes, seeded and diced
• Salt and pepper as needed
• Ice and water 

Method:

• Bring water to a boil and add baking soda.
• Add asparagus and cook gently until just tender but retaining some crunch, probably no more than 3-4 minutes depending on thickness of asparagus stems.
• Drain and immediately place in iced water bath (submersed) for 3-4 minutes.
• Drain well and stir in salad dressing.
• Chill in fridge for at least an hour.
• Just prior to serving, remove from marinade, sprinkle with salt and pepper, and top with tomatoes.

Another nice alternative is to marinate in Italian dressing and top with toasted pine nuts.  Enjoy!

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Recipe for Asian Salmon Patties over Sauteed Veggies

One of Mr. ELEB's favorite meals lately is my Sesame Salmon and Spinach which I usually serve over whole wheat pasta.  I wanted to do something similar but wasn't in the mood for pasta.  Hmmm.  I had book marked a recipe for salmon sliders a while back and used that as additional inspiration for this meal.


Time: 30 minutes
Yield: 3 servings


Ingredients:
Veggies

• 1 TBSP vegetable oil
• 1 TBSP Thai seasoning (I use Baron's Savoury Secrets Thai Curry Blend)
• 1/2 cup finely chopped carrot 
• 2 cups shredded cabbage 
• 1 cup finely chopped broccoli  
• 1 cup finely sliced onion  
• 1 cup finely sliced mushrooms
• 3 TBSP light coconut milk 
• 2 tsp toasted black and white sesame seeds, plus more for garnish

Salmon patties

• ¾ lb sockeye (or your favorite wild salmon), poached in water and 1 TBSP Thai curry seasoning, cooled then flaked
• 1 ½ tsp Thai curry seasoning (in addition to above)
• 1/4 cup finely chopped green onions, plus more for garnish
• 1/4 cup finely chopped carrots
• 1 tsp sesame oil
• ½ cup panko (may need slightly more or less depending on how patties are coming together)
• 1 tsp toasted black and white sesame seeds
• up to a ¼ cup egg whites
• 1 TBSP vegetable oil

Optional sauce:

• 1/2 cup non-fat Greek yogurt, plain
• 2-3 TBSP sweet chili sauce

Method:

• Heat vegetable oil over medium heat and add veggies and seasoning.
• Cook, stirring occasionally, until wilted and softened, about 15 minutes.
• Stir in coconut milk and sesame seeds.
• While veggies are cooking, heat frying pan over medium high (I used cast iron) with up to 1 TBSP vegetable oil.
• Combine remaining salmon ingredients and form into 3 patties.
• When oil is hot, cook patties until lightly browned on both sides (about 5 minutes per side); turning gently.
• Combine yogurt and chili sauce if using.
• Serve patties over veggies with a dollop of sauce.

I love having another salmon recipe in the files.  I don't think this will replace Sesame Salmon and Spinach for Mr. ELEB, but he enjoyed these patties a lot too!

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More Egg White Ideas or how to use up those left over veggies

Consistently, some of my top read posts are those related to breakfast.  This tells me that like me, many of you are looking for quick, easy, and healthy ways to start your day.  As I've mentioned, I have an egg white breakfast treat 4-5 times a week so I'm always looking for new variations.

In addition, I know many of us are trying to get all those servings of veggies in every day.  When I have left overs, I've taken to adding them in to my egg whites lately.


The top photo is egg whites with left over sauteed spinach (shallots, olive oil, garlic, ginger) mixed in with a tsp or so of low fat feta cheese and the one just above is leftover simply steamed asparagus, chopped and stirred in to the egg whites.  The spinach one took an extra 20 seconds or so in the microwave to fully set. Otherwise, these were made as described in my previous post.


These are really low calorie so I usually have a slice of whole wheat/whole grain toast to go along and a big cup of soy or almond milk.


I hope this will inspire you to get some veggies in at breakfast!

Recipe for Microwaved Acorn Squash

How would you like to have a healthy and tasty vegetable dish on the table in under 20 minutes of almost no hands-on time and with only 4 ingredients (plus salt and pepper)?  Oh, and no need to heat up the kitchen because it's cooked in the microwave.


This is so simple, I almost can't call it a recipe!


Yield: 4 servings
Time: under 20 minutes


Ingredients:

• 1 medium acorn squash (about 12 inch circumference)
• 1 TBSP olive oil
• 1/2 tsp freshly grated nutmeg
• 1/2 TBSP coarse sea salt
• 1 tsp freshly grated black pepper
• 2 TBSP toasted pine nuts

Method:

• Cut squash in half and scoop out seeds and stringy bits.
• Wrap loosely in parchment paper.
• Microwave on high for 12-15 minutes until soft.
• Carefully, remove pulp and discard skin.
• Mash pulp with oil, nutmeg, salt and pepper.
• Serve topped with toasted pine nuts.

I've always been a big fan of butternut squash.  Lately, I'm trying to branch out and have fallen in love with acorn squash.  Try this easy recipe and I think you will too!


Printable recipe


Other ELEB squash recipes:

Acorn Squash Fitters

Roasted Squash with  Mint and Pepitas

Squash, Bacon and Apple Pizza

Butternut Squash "Fries"

Recipe for Indian Flavored Squash Fritters-Daring Cooks

This recipe resulted from the monthly challenge from the Daring Kitchen.  The Daring Cooks' February 2012 challenge was hosted by Audax and Lis and they chose to present Patties for their ease of construction, ingredients, and deliciousness!  We were given several recipes, and learned the different types of binders and cooking methods to produce our own tasty patties.


Sometimes the challenges are very specific.  This one was great because we had a lot of latitude in our recipe. I thought about different kinds of patties all month-I think I had patty paralysis.  But, as is often the case, I just needed to open the fridge to get inspiration. When I saw the acorn squash sitting there, I was over my paralysis and knew what I'd put together-a fritter! 

Microwaving the squash made this a quick to prepare recipe.  If you are reading this blog much, you know I'm on an Indian kick lately.  I think these would turn out just as nice with other seasonings.  Let me know if you try something that turns out really tasty.


Yield: 6 patties
Time: 20 minutes


Ingredients:

• 1 small acorn squash (1 cup mashed)
• ½ cup cornmeal
• 1 egg
• Large pinch kosher salt
• 1 tsp freshly ground pepper
• 1 tsp Garam masala
• ¼ cup olive oil (enough for shallow layer in frying pan)

Optional:

• Prepared chutney (like Major Grey’s)
• Spiced yogurt (non-fat plain Greek yogurt mixed with garam masala)

Method: 

• Slice squash in half and remove seeds and stringy bits.
• Wrap loosely in parchment paper and microwave for 8-10 minutes until steaming and soft.
• Let cool and then scrape out cooked squash, discarding skin.
• Mix squash, salt and pepper, egg, garam masala, and cornmeal together.
• Heat olive oil over med-high heat.
• When oil is hot, drop 1/6^th  of mixture into oil and flatten; repeat with remaining mixture (but don’t overfill pan-cook in two batches).
• Cook about 3 minutes per side until warmed through and crispy on outside.
• Drain briefly on paper towels and serve hot (with chutney and/or spiced yogurt if desired).

This is an acorn squash

These are the insides that you discard

Pan frying

Printable recipe

Other Daring Cooks challenges I've participated in:
Tea Challenge

Char Sui Bao Challenge

Here is some interesting reading about patties that our hosts provided.

Technically patties are flatten discs of ingredients held together by (added) binders (usually eggs, flour or breadcrumbs) usually coated in breadcrumbs (or flour) then fried (and sometime baked). Burgers, rissoles, croquettes, fritters, and rösti are types of patties as well.

Irish chef Patrick "Patty" Seedhouse is said to have come up with the original concept and term as we know it today with his first production of burgers utilizing steamed meat pattys - the pattys were "packed and patted down" (and called pattys for short) in order to shape a flattened disc that would enflame with juices once steamed.

The binding of the ingredients in patties follows a couple of simple recipes (there is some overlap in the categories below)

Patties – patties are ingredients bound together and shaped as a disc.

Rissoles and croquettes – use egg with breadcrumbs as the binder, typical usage for 500 grams (1 lb) of filling ingredients is 1 egg with ½ cup of breadcrumbs (sometimes flour, cooked grains, nuts and bran can be used instead of the breadcrumbs). Some meat patties use no added binders in them they rely on the protein strands within the meat to bind the patty together. Vegetarian and vegan patties may use mashed vegetables, mashed beans, grains, nuts and seeds to bind the patty. Generally croquettes are crumbed (breaded) patties which are shallow- or deep-fried. Rissoles are not usually crumbed (but can be) and are pan- or shallow-fried. Most rissoles and croquettes can be baked. (Examples are all-meat patties, hamburgers, meat rissoles, meatloaves, meatballs, tuna fish and rice patties, salmon and potato rissoles, most vegetable patties.)

Wet Fritters – use flour, eggs and milk as the binder, typical usage for 500 grams (1 lb) of filling ingredients is 2 cups flour, 1 egg with 1 cup of milk and are usually deep-fried and sometimes pan-fried (examples deep fried apple fritters, potato fritters, some vegetable fritters, hushpuppies)

Dry Fritters – use eggs and (some) flour as the binder, typical usage for 500 grams (1 lb) of filling ingredients is 1 to 2 eggs and (usually) some 2 to 8 tablespoons of flour (but sometimes no flour) and are pan- or shallow- fried. (examples most vegetable patties like zucchini fritters, Thai fish cakes, crab cakes, NZ whitebait fritters)

Röstis – use eggs (sometimes with a little flour) as the binder for the grated potato, carrot and other root vegetables, typical usage for 500 grams (1 lb) of filling ingredients is one egg yolk (potato rösti).

Sautéing, stir frying, pan frying, shallow frying, and deep frying use different amounts fat to cook the food. Sautéing uses the least amount of oil (a few teaspoons) while deep frying uses (many many cups) the most oil. The oil helps lubricate (sometimes adds flavour) the food being fried so it will not stick to the pan and helps transfer heat to the food being cooked.

In particular, as a form of cooking patties, pan- and shallow-frying relies on oil of the correct temperature to seal the surface (so retaining moisture) and to heat the interior ingredients (so binding them together) so cooking the patty. The exposed topside of the patty while cooking allows, unlike deep frying, some moisture loss and contact with the pan bottom with the patty creates greater browning on the contact surface that is the crust of the patty is browned and the interior is cooked by pan- and shallow-frying. Because the food is only being cooked on one side while being pan- or shallow-fried, the food must be flipped at least once to totally cook the patty.

Recipe for Roasted Squash with Mint and Toasted Pumpkin Seeds

We sure enjoyed this roasted squash dish when I served it on Boxing Day for ourselves and some of our friends. The recipe is an interesting combination with mint and balsamic vinegar flavoring the lovely roasted flavor of the squash.

I used half butternut and half acorn squash, but pumpkin squash could be used too.


Yield: 8 servings
Time: 50 minutes


Ingredients:

• 1 1/2 pounds each butternut and acorn squash (3 pounds total)
• 3 TBSP olive oil
• 1+ TBSP good aged balsamic vinegar
• 1/4 cup toasted, salted pepitas (pumpkin seeds)
• 1/4 cup chopped mint leaves
• Salt and pepper

Method:

• Preheat oven to 425 degrees.
• Cut squash into wedges, leaving skin on but removing any seeds or strings.
• Rub with olive oil and sprinkle with salt and pepper.
• Spread out on large baking sheet, cut side down.
• Roast for 30-40 minutes, until golden brown, turning several times to brown all cut sides.
• Serve drizzled with balsamic and sprinkled with salt and pepper, mint, and pepitas.

Some folks ate the skin. I chose not to, but either way the squash is delicious! It also reheats nicely (microwave).


Printable recipe
Original recipe from Bon Appetit


Other squash recipes you may enjoy:
Roasted Butternut Squash with Goat's Cheese and Pine Nuts

Butternut Squash "Fries"

Recipe for Quick and Tasty Broccoli Soup-Meatless Monday

What do you do when you have some sad looking veggies in the fridge?  Make soup of course!  I based this soup on the success I had with asparagus soup made from the discarded stems.  Super quick and easy, and with a chunk of crusty homemade bread, a perfect meatless Monday light supper.

That is one tired broccoli!

I wanted a little bit of a chunky soup but if you want a velvety smooth soup, cook the broccoli in the broth a lot longer and process it until it is smooth.  The chunky soup separates slightly when cooled but when reheated it comes back together nicely.

Time: 25 minutes

Yield: 2 servings

Ingredients:

·         1 medium head of broccoli, stems and florets chopped

·         3 cups vegetable broth

·         2 TBSP fresh thyme, chopped

·         1 TBSP olive oil

·         ½ cup chopped onion

·         1 ½ TBSP fat free half and half

·         1 tsp salt, plus more if needed

·         ½ tsp pepper, plus more if needed

·         Grated aged Parmesan cheese for serving

·         Optional: chunk of crusty bread for serving

Method:

·         Saute onion, broccoli stems, salt, pepper, and thyme in olive oil over medium heat for 7 minutes.

·         Add in broth and broccoli florets and simmer for 15 minutes (longer if you want a smooth puree).

·         Remove from heat and cool briefly then pour into food processor or blender.

·         Puree until well blended, about 30 seconds (longer for smoothest puree).

·         Taste and add more salt and pepper if needed.

·         Stir in half and half and serve with a sprinkle of cheese and a chunk of crusty bread.

This was really good with some homemade brown soda bread.  I'm perfecting the recipe to share with you, not there yet, although Mr. ELEB thinks it is great.  

What do you do with your tired veggies?  Oh, and Happy Halloween, hope you didn't eat too much candy!

Printable Recipe

Recipe for Portobello and Spinach Frittata

Here is another easy meatless Monday recipe for you!  This recipe is easily adaptable to whatever veggies you have on hand.  I used fresh thyme for the seasoning but basil or even rosemary would also work.  The secret to the frittata not sticking in the pan is to use a good pan (one that is oven proof since this is going under the broiler) and let it cooked undisturbed...I know you want to go in there and loosen the edges or stir it around while it is cooking...don't!
BTW, check out the new tab at the top of the page: "Photography".

After the balsamic has cooked down

Wilted spinach

Cooking...don't disturb.

Ready for the broiler

Out of the oven

Yield: 3 servings

Time: 30 minutes

Ingredients:

·         1 TBSP olive oil

·         1 TBSP butter

·         2 medium Portobello mushrooms, stem and gills removed, chopped in large chunks

·         2 cloves garlic, smashed

·         ½ cup finely diced red onion

·         1 TBSP fresh thyme leaves, plus more for serving

·         1 TBSP balsamic vinegar

·         6 Eggs

·         3 cups fresh Spinach

·         ¾ cup Marinara sauce

·         ¼ cup finely grated fresh Parmesan, plus more for serving

·         Salt and pepper

               

Method:

·         Preheat broiler.

·         In large oven proof skillet (or medium if you want a thicker frittata) heat oil and butter over medium heat. 

·         Cook onion, mushrooms, garlic and ½ tsp salt for 5 minutes.

·         Add vinegar and cook 3 minutes more.

·         Add spinach and cook until wilted. 

·         Beat eggs and pour over veggies, sprinkle with salt and pepper.  Cook over medium for 5 minutes.  

·         Sprinkle with parmesan.

·         Place under broiler for 5 minutes or until cheese is melted and browning. While frittata cooks, warm marinara sauce. 

·         Cut into thirds and serve each with ¼ cup of marinara and sprinkles of fresh thyme and cheese. REMEMBER-the pan is hot!

Cut into thirds this is just over 300 calories per serving including the marinara sauce. You could eat half of it for a larger meal.

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Recipe for Butternut Squash "Fries"

I put fries in quotation marks for this recipe because these are not crispy like potato fries.  They are even less crispy than sweet potato fries.  However, they are good and easy to make; another way to get some good veggies on the plate.   We ate them with buffalo burgers-yummy!

I had half a butternut squash left over from making pan-cooked veggies and was standing with the refrigerator door open, noodling over what to have with the burgers I had on the menu plan for the night.  I had a packet of sweet potato fries in the freezer but had recently seen a couple of blogs featuring butternut squash fries (sorry, I can't remember which blogs).  So...I thought I'd give it a try.  I simply rubbed the squash slices with olive oil, baked on 400 for 20 minutes and sprinkled with salt.  Nice.

I figured the squash would be like sweet potatoes-difficult to crisp up in the oven due to the moisture content. I used the technique I use with sweet potato fries (a cooling rack over a baking sheet).  They browned nicely but as expected, didn't crisp.  Don't let that deter you though.  These are tasty!

Yield: 2 servings
Time: 25 minutes


Ingredients:

• 1/2 medium butternut squash
• 1 1/2 tsp olive oil
• salt

Method:

• Preheat oven to 400 degrees.
• Peel squash and cut into fries.
• Rub olive oil over fries and place fries on cooling rack set over baking pan.
• Bake for 20 minutes.
• Sprinkle with salt and serve immediately.

Do you have a method for veggie fries that works to crisp them up?  

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Recipe for Pan-Cooked Vegetables with Crunchy Fish

Once you get the veggies grated for this dish, it is a snap to pull together.  Super flavorful and very satisfying!  This recipe is based on Mark Bittman's recipe by the same name-I love his recipes and enjoy The Food Matters Cookbook immensely.  If you are fortunate enough to have the cookbook, the recipe is on page 440, but if not I also found it on line and the link is below. 

Yield: 2 servings (plus some left over veggies that were great made into a veggie patty and reheated the following day)

Time: 40 minutes (quicker if you don't grate by hand; I used the large holed side of a box grater)



Ingredients:

• 2 medium carrots, peeled and grated
• 1 medium sweet potato, peeled and grated
• 1/2 medium butternut squash, peeled and grated
• 1 small red onion, small dice
• 3 TBSP olive oil, divided
• 1 TBSP minced garlic
• 1 TBSP minced ginger
• 2 TBSP garam masala
• Salt and pepper
• 10 ounces firm white fish (I used halibut)
• 2 TBSP black sesame seeds
• 2 TBSP white sesame seeds
• Lime wedges

Method:

• Heat 2 TBSP olive oil over med-high heat.
• Add onions, veggies, garlic, ginger, and garam masala and cook stirring only occasionally for 10 minutes.
• Taste for seasonings and add salt and pepper as needed.
• Remove from pan.
• While veggies are cooking, mix the sesame seeds together on a plate and coat fish on both sides.
• Add remaining TBSP olive oil to pan.
• Add fish and cook until flaking, about 3-5 minutes per side depending on thickness.
• Remove fish, sprinkle with pinch of salt. 
• Divide veggies between 2 plates and add fish.
• Serve with a wedge of lime.

Adapted slightly from Mark Bittman's recipe