Healthy & Yummy Zucchini Stir Fry

Healthy & Yummy Zucchini Stir Fry

Veggie Stir Fry

In my effort to change our eating habits to something a bit healthier than meat and potatoes I make a meatless meal at least once a week.  One of my favorites is this Zucchini Stir Fry.

It’s amazing how filling and tasty a simple meal of healthy veggies can be.  This week I made this dinner of zucchini, spinach, and tomatoes.  It was delicious, my husband loved it.  You can serve it with a piece of whole grain bread if you wish; the bread is great for dipping in the juices.

You can also serve this dish as an appetizer or side dish.  It’s so good!  It goes great with barbecued and roasted meats.

Ingredients:

1 large organic zucchini, cut into 2″- 3″ strips

1 cup fresh organic spinach

1/2 cup organic cherry tomatoes, halved

1 tbls. organic coconut oil

1 tbls. minced garlic

1 tsp. cayenne red pepper

Sea Salt to taste

Directions:

1.  Heat oil over medium heat

2.  Add garlic, sauté until it turns golden, stir constantly

3.  Add zucchini, cook until it starts to soften about 5-6 minutes, stir constantly

4.  Add tomatoes, cook until juices start to come out, stir constantly

5.  Add spinach, cook until leaves wilt and turn bright green, stir contantly

6.  Add pepper and salt

Serve while warm.

Healthy & Yummy Veggie Stir Fry
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Servings Prep Time
4 Servings 15 Minutes
Cook Time
15 Minutes
Servings Prep Time
4 Servings 15 Minutes
Cook Time
15 Minutes
Healthy & Yummy Veggie Stir Fry
Print Recipe
Servings Prep Time
4 Servings 15 Minutes
Cook Time
15 Minutes
Servings Prep Time
4 Servings 15 Minutes
Cook Time
15 Minutes
Ingredients
Servings: Servings
Instructions
  1. Heat oil over medium heat
  2. Add garlic, sautee until it turns golden, stir constantly
  3. Add zucchini, cook until it starts to soften about 5-6 minutes, stir constantly
  4. Add tomatoes, cook until juices start to come out, stir constantly
  5. Add spinach, cook until leaves wilt and turn bright green, stir contantly
  6. Add pepper and salt
  7. Serve while warm.
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Roasted Cauliflower Steaks

Roasted Cauliflower Steaks

We first tried Roasted Cauliflower Steaks as a side dish at La Hiki Kitchen one of the fine restaurants at the Four Seasons Hotel on Oahu. We loved it!

At that time I had no idea how easy it was to make at home.  Once I realized how simple it was to make I serve it all the time!  We’ve always enjoyed cauliflower, but I usually fry it, add it in Macluba (an Arabic dish that literally means upside-down!), or make deep fried cauliflower fritters called Em Shaat.  Of course we serve it riced and mashed as well.  Cauliflower is really versatile!  And adding these Roasted Cauliflower Steaks makes them even more so.

You may be wondering what are Cauliflower Steaks? They’re thick slabs of cauliflower that’s cut from stem to top.  To get them you use the middle portion of the cauliflower, the section that’s the tallest.  You can get about 2-3 steaks per cauliflower head.

To make cauliflower steaks I trim off the leaves from the stem of the head.  Then I place it stem up on a cutting board and slice down from stem to the florets.  I make the slices about 1″ thick and try to get as many slices as I can.  I save the smaller pieces to use for something else later or you can roast them along side the steaks.  Slicing the steaks is probably the hardest part.  It gets way easier after that!

So here’s the recipe for Roasted Cauliflower Steaks.  You can adjust the spices to suit your tastes.  BTW this dish is Vegan and Keto friendly!

Roasted Cauliflower Steaks

Ingredients:

1 Cauliflower, sliced into 1″ steaks

1/4 Cup Olive Oil

1 Tbs. Minced Garlic

1 Tsp. Crushed Red Pepper (adjust to suit your taste or omit if you don’t like spicy foods)

Salt & Pepper to taste

1/2 Cup Freshly Grated Parmesan Cheese

1 Tbs.  Fresh Parsley, chopped

Directions:

Pre-heat Oven to 400 degrees

Line sheet pan with parchment paper

Slice Cauliflower into 1″ thick steaks

Place on pan

Mix garlic and crushed pepper in the olive oil

Brush oil mixture onto both sides of cauliflower steaks

Sprinkle with 1/2 of the cheese

Bake for 15 minutes

Gently flip each steak over and sprinkle with remaining cheese

Return to oven and bake another 20-25 minutes or until it starts to brown on the top

Sprinkle with fresh chopped parsley before serving.

  • You can change  up this recipe by changing the spices you put on the cauliflower steaks.  Try mixing cumin, chili powder, or oregano in the oil!

 

 

 

Roasted Cauliflower Steaks
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Roasted Cauliflower Steaks
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Ingredients
Servings:
Instructions
  1. Pre-heat Oven to 400 degrees
  2. Line sheet pan with parchment paper
  3. Slice Cauliflower into 1" thick steaks. Place on pan
  4. Mix garlic and crushed pepper in the olive oil
  5. Brush oil mixture onto both sides of cauliflower steaks
  6. Sprinkle with 1/2 of the cheese
  7. Bake for 15 minutes
  8. Gently flip each steak over and sprinkle with remaining cheese
  9. Return to oven and bake another 20-25 minutes or until it starts to brown on the top
  10. Sprinkle with fresh chopped parsley before serving.
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Grilled Cheeseburgers

Grilled Cheeseburgers

Level: Easy

Total: 25 min

Active: 25 min

Yield: 6

Ingredients

2 1/2 pounds ground beef

Kosher salt and freshly ground black pepper

Vegetable oil, for the grill grates and buns

6 slices American or Cheddar cheese

 

6 seeded hamburger buns, split

Lettuce leaves, tomato slices, red onion slices, ketchup and mustard, for serving

Directions

1. Prepare a grill for medium heat. Divide the ground beef into 6 even pieces and shape each into a 1-inch-thick patty. Press in the center of each patty so it is slightly thinner than the edges. Sprinkle generously on both sides with salt and pepper. Lightly oil the grill grates.

2. Grill the burgers, flipping once, until well browned and medium rare, 6 to 7 minutes per side, topping with a slice of cheese in the last few minutes of grilling. Lightly brush the buns with oil and grill until lightly toasted. Put the burgers on the bottom buns and top with the lettuce, tomato, onions and top buns. Serve with ketchup and mustard on the side.


Grilled Cheeseburgers
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Grilled Cheeseburgers
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Caprese Salad

Caprese Salad

I think one of the prettiest salads you can have is the Caprese Salad.  It’s vibrant colors are so inviting, promising something creamy, fresh and delicious.

What you may ask is a Caprese Salad.  It’s an Italian salad of fresh mozzarella cheese, tomatoes, and basil with a light vinaigrette dressing.  It’s said that Caprese Salad was originally made to honor the Italian flag which is Red, White, and Green; the same colors of the salad.

Caprese Salad is definitely a family favorite.  It’s not only delicious but it’s so easy to make.  We have it for lunch, as a panino or sandwich.  You can place the ingredients between 2 slices of bread or better yet a ciabatta roll, grill it just until the bread is toasted and the cheese melts, and you have a wonderfully simple meal!

The most important thing to remember when making Caprese Salad at home is to use the freshest ingredients you can find.  This mean unless absolutely necessary the prepacked balls of mozzarella in the supermarket’s dairy case just won’t do!

Short of bringing home fresh mozzarella from Italy (which I’ve actually done) I usually find fresh mozzarella at Costco or the deli counter.  It’s the balls of cheese that’s usually floating in the tub it’s packaged in.  You’ll know it’s fresh because it’s softer than those hard balls packed in plastic wrap.

Tomatoes of course are fresh, pick nice ripe ones.  I get mine from my garden along with the fresh basil.  If you don’t have a basil plant (and you should! it’s so easy to keep even a small one in the kitchen window) you can buy fresh basil leaves at the grocery store.

Once you have all the fresh ingredients all  you really need is some extra virgin olive oil, balsamic vinegar, and a bit of Italian seasoning if  you have it, and some salt.  If you don’t have Italian seasoning you can use dried oregano, parsley, or basil or you can just use black pepper.

Caprese Salad is great for a light lunch or as a fresh addition to any meal.  It’s tasty and refreshing, the perfect summer salad!

Caprese Salad

Ingredients:

5-6 slices of Fresh Mozzarella Cheese (slices should be about 1/2″ thick)

1 Firm Ripe Tomato – sliced in about 1/2″ thick rounds

3-6 Fresh Basil Leaves

1/4 Cup Extra Virgin Olive Oil

1/4 Cup Balsamic Vinegar

1 Tsp. Italian Dressing

Salt & Pepper to taste

Directions:

Slice mozzarella and tomatoes into 1/2″ rounds and arrange on a plate.  Alternate tomato and cheese to make it look nice.

You can also add a basil leaf between the cheese and tomato or you can place the leaves in the center.  Place the three ingredients on the plate any way you find pleasing.

Mix together oil and vinegar.

Add 1/2 Tsp. of Italian seasoning to the oil mixture and stir well.

Drizzle over the fresh ingredients just before serving.

Sprinkle remaining Italian Seasoning over all and season with salt and pepper if desired.

 

 

Caprese Salad
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Sweetcorn with pancetta, rosemary and garlic butter

Sweetcorn with pancetta, rosemary and garlic butter

SERVES 6
Time icon
HANDS-ON TIME 25 MIN, PLUS CHILLING
Yes, hot sweetcorn slathered with salty butter is good but have you tried hot sweetcorn smothered with a pancetta, rosemary and garlic butter? It is divine!

NUTRITION: PER SERVING

ALORIES – 240KCALS
FAT – 20.3G (10G SATURATED)
PROTEIN – 5.4G
CARBOHYDRATES – 8G (2G SUGARS)
FIBRE – 2.1G
SALT – 0.5G

 

Ingredients

6 pancetta slices, finely chopped
2 fresh rosemary sprigs, leaves stripped and chopped
2 garlic cloves, crushed
100g unsalted butter, softened
Vegetable oil to rub

Method

1. Cook the pancetta in a frying pan over a high heat for 1 minute on each side until beginning to crisp. Add the rosemary and garlic and cook for 2 minutes until fragrant and the pancetta is very crisp. Remove from the heat and set aside to cool for 10 minutes.

2. Put the butter in a bowl, add the cooled pancetta mix and stir to combine. Chill for 20 minutes. Once firm enough to handle, spoon onto a sheet of cling film and roll up into a long cylinder, twisting the ends tightly. Wrap in more cling film and chill until firm (see make ahead).

3. Light a barbecue or heat a griddle pan. When the coals are glowing white or the pan is hot, peel back the husks from the corn and cut off or tie back with string. Rub the corn cobs all over with the oil, then grill for 8-10 minutes, turning, until charred and tender. Spread with the flavoured butter and eat straightaway.

The butter will keep, well wrapped, for up to 48 hours in the fridge or up to 1 month in the freezer.
A sunny white from hot Sicily has the right balance – try a fiano.

Sweetcorn with pancetta, rosemary and garlic butter
Print Recipe
Servings
6
Cook Time
25 min
Servings
6
Cook Time
25 min
Sweetcorn with pancetta, rosemary and garlic butter
Print Recipe
Servings
6
Cook Time
25 min
Servings
6
Cook Time
25 min
Ingredients
Servings:
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