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musings from a health supportive culinary artist

Zucchini Patties with Yogurt Cucumber Sauce June 24, 2010

Filed under: how to make it — chezdesblog @ 12:49 pm
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Last week, I went to the farmers’ market in search of squash blossoms for recipe testing. I searched high and low and was not able to find them. Since I had squash on the brain, I bought some zucchini, as I was intent on trying something new with this summer staple.

Inspired by several sources, I came up with these Zucchini Patties with Yogurt Cucumber Sauce. These tasty little patties can be made “mini” and served as one-bite appetizers with dollops of yogurt cucumber sauce on top.  Or, serve three small patties as a lovely starter.

Keep this recipe dairy free by skipping the feta cheese and replacing the egg with a mixture of 1 tablespoon ground flaxseed with 3 tablespoons water. Just stir the ground flaxseed and water and allow it to sit for several minutes before adding to zucchini mixture. You can serve the patties with wedges of fresh lemon.

Summer squash come in all sorts of varieties including zucchini, yellow crookneck, and patty pan. They should feel plump and firm and appear unblemished with glossy skin. When it comes to choosing squash, smaller is better and they should feel heavy for their size. Also see recipes for Summer Squash Salad and Zucchini Bread. Enjoy the bounty of summer!

 

Blueberry Oatmeal Muffins June 20, 2010

Filed under: how to make it — chezdesblog @ 3:39 pm
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blueberriesBerries, berries, everywhere! I eat them on cereal and in yogurt. I toss them in mixed green salads and on top of oatmeal. I wash, drain, and freeze them for smoothies and frozen snacks. 

This week, I bought some incredible blueberries. I just baked Blueberry Oatmeal Muffins and have to share them with you. They are delicious! Full of whole grains, yet light in crumb and texture, they make a lovely breakfast or snack (or early lunch, as in my case).

If you have leftover blueberries, use them in a fruit salad , fruit crisp, or Blueberry Lime Ice , a refreshing dessert I learned while at Golden Door. You can also lightly cook them in a saucepan, with some lemon zest, until they just start to pop, then set aside to cool. This delightful sauce is delicious over ice cream or pancakes.

Blueberries are nutritional super stars, packed with antioxidants and Vitamin C. When buying blueberries, look for plump berries, uniform in size, with the little bloom at the end. Reject berries that are shriveled or oozing with juice. Store them unwashed, in the refrigerator, for a week. Simply rinse and drain when you are ready to enjoy their yummy goodness.

 

Summer Spice: Carrot and Coriander Soup June 16, 2010

Filed under: how to make it — chezdesblog @ 1:08 am
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carrot soup with coriander

When the heat is on, spice it up. Spicy food increases your blood circulation, which increases your body temperature, and actually makes you feel cooler in relation to the air temperature. I suppose it’s no fluke that warm weather cultures gravitate towards spicy foods year round (think Indian curries and Thai chilis).

I enjoy spicy soup for a light summer meal and this Carrot and Coriander Soup does the trick. It’s broth-based and loaded with ginger, cumin, coriander, and cayenne. Chopped fresh cilantro and plain yogurt make for a cool finish.

Did you know that cilantro (the herb) and coriander (the spice) come from the same plant? Herbs are the tender leaves of aromatic plants typically grown in temperate climates. Spices are the seeds or bark (think cinnamon sticks) of those aromatic plants, which are typically dried and sometimes ground. Cilantro is the Spanish name for the fresh leaves of the coriander plant, and ground coriander comes from the dried seeds of the same plant. For more tips on selecting, storing, and cooking with fresh herbs, check this out.

 

Summer Squash, Curried Quinoa, and 5 Burgers June 12, 2010

Filed under: how to make it — chezdesblog @ 10:21 pm
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summer squashEveryone’s doing it. Cooking, that is. Next time you’re invited to a picnic or a cookout, offer to bring a salad or flip burgers, and then get ready to enjoy some new recipes!  

Summer Squash Salad goes to show that you need not actually cook squash to enjoy it at its seasonal peak. Thin slices of fresh squash get tossed with tomatoes, arugula, parmesan cheese, basil, lemon juice, and olive oil for a simple salad that is colorful, crunchy, and full of flavor.

Curried Quinoa Salad is tangy goodness in a bowl. I was looking for something different to do with quinoa and was inspired by another favorite side dish - Curried Couscous. In this recipe, I toast coconut and sliced almonds to toss with quinoa, cucumbers, green onions, and a light curry vinaigrette. Try it!

In other yummy news, I just finished a project for 5 Fresh Homemade Burgers. There’s something for everyone here – Tuna Burgers with Wasabi Spread, Turkey Pesto Burgers, Best Black Bean Burgers, Italian Burgers (with mozzarella and marinara sauce), and Blue Cheese Barbeque Burgers. These burgers are best when served with friends, family, and yummy salads. So, get cooking!

 

Grilled Chicken with Mango-Sesame Sauce June 3, 2010

Filed under: how to make it,where to see it — chezdesblog @ 3:36 pm
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grilled chicken with mango-sesame sauceWant to transform the same ol’ same ol’ grilled chicken into something special? Try Grilled Chicken with Mango-Sesame Sauce. It’s quickly becoming a family favorite. I especially like this sauce because it’s simple, it can be made ahead of time (up to 1 week!), and it relies on pantry staples. If you don’t consider mango chutney a pantry staple, you can use apricot preserves. They work just as well. 

This sauce also adds great flavor to grilled salmon and grilled vegetables. I use it on 1/4-inch slices of red onion and throw them on the grill with the chicken. Grilling onions transforms them into a sweet, creamy (healthy!)  accompaniment for grilled meats.

Want to get the fancy “cross-hatch” marks on your grilled chicken? Try this. Lay the breasts down on the grill, on a diagonal, pointing towards 10 o’clock. Cover and cook for 3 minutes. Next, turn the breasts so they are pointing towards 2 o’clock. Cover and cook for 3 minutes. Now, flip the chicken over and do the same 10 o’clock and 2 o’clock routine on the other side, 3 minutes each direction, covered, for a total cooking time of 12 minutes. Remember to let grilled chicken rest off of the grill for 4-5 minutes before serving. This preserves its juicy goodness.

In other yummy news, I just finished a project for No-Cook Summer Meals including three new recipes for Curry Chicken Salad with Papaya, Mediterranean Tuna Salad Sandwiches, and Chilled Cucumber Soup with Fresh Herbs and Strawberries. Check it out!

 

 
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