Zucchini with Parmesan and Herbs

Here's today's yum. Make sure you save it to your timeline so that you always have it. Zucchini Parmesan Bites. Ingredients 4 medium, fresh zucchini, sliced in half 1/2 cup fresh Parmesan cheese, grated 1-2 tablespoons fresh rosemary & thyme, minced smidge of olive oil salt & pepper to taste Directions Pre-heat oven to 350F, lightly brush both sizes of the zucchini with olive oil and place on a foil-lined baking sheet. Mix cheese and herbs together in a small bowl and sprinkle over the zucchini along with salt and pepper to taste. Bake for 15 minutes and place under the broiler for the last 3-5 minutes until cheese is crispy and browned.

Ideas found in FB comments;
My dad takes his zucchinis.....scoops them out into a frying pan, dices up onions, green or red peppers, mushrooms and tomatoes...adds a few spices and lets it simmer for part of the day. Then he scoops these delicious fried veggies back into the "zucchini boats" put a little Parmesan cheese and bakes them for a bit! He will sometimes add sausages to the mix too!

These are really good with some sliced roma tomato on there too. Also, after you cut them in half, shave a little off the skin side that is sitting on your baking dish. That way they won't turn on there side and dump off all the seasoning and cheese.

Made these twice already! Delicious.....second time I boiled a pot of water, placed the whole zucchini (medium size) in the boiling water for about 3-4 minutes. Pour off the boiling water immediately & add the zucchini to a bowl of cold water (add a little ice) to stop the cooking. After a few minutes drain the zucchini & dry. Then proceed with the recipe. Found the zucchini was cooked better. Firm & crunchy not mushy. Easy to make.

Try using vegan parmesan: VEGAN PARMESAN

Dynamite Egg Poppers

From the Truly Healthy Family Cookbook

1 c. finely chopped beet greens (or spinach or kale...any greens)
1 T. water
salt and pepper

6 large eggs
1/2 c. milk
1/4 t. thyme leaves
1/4 c. finely chopped onion
4 oz goat cheese
1 T. parsley leaves, finely chopped

Preheat oven to 350. Heat a small saute pan over medium heat and then add the beet greens and water. Cook with a sprinkle of salt until the water has cooked away and the greens are softened, 3 to 5 minutes. Set aside.

Place the eggs, milk and thyme leaves in a bowl and which until the mixture is well blended; season with salt and pepper. Divide the beet greens and chopped onion among each of the 24 wells of a mini muffin tin. Top with the egg mixture. Dot the top of each mini quiche with goat cheese. Bake for 15 mintues, or until puffed and set. The quiches will fall after a few minutes--this is normal. Sprinkle with parsley and serve.

Irish Herbed Potatoes

IRISH HERBED POTATOES
(luckymommyto2boys ~ Amy ~ Taste of Home)

2-1/2 pounds potatoes, peeled and cut into wedges
1/2 cup butter, melted
1 tablespoon lemon juice
1/4 cup minced fresh parsley
3 tablespoons minced chives
3 tablespoons snipped fresh dill or 3 teaspoons dill weed
1/8 teaspoon salt
1/8 teaspoon pepper 

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. Transfer to a large serving bowl. 
In a small bowl, combine the remaining ingredients; pour over potatoes and toss to coat. Yield: 8-10 servings. 

*Amy's notes: I used small red potatoes, kept the skin on, and cut them into quarters.

Herbed Polenta Fries

Herbed Polenta "Fries"Gourmet | January 2011

by Lillian Chou

yield:Makes 4 to 6 (side dish) servings

active time:30 min

total time:1 1/2 hr

ingredients

• Olive oil for brushing
• 3 1/4 cups cold water
• 1 cup polenta (not quick-cooking)
• 1 teaspoon chopped sage
• 1 teaspoon chopped rosemary
• 1/2 cup grated Parmigiano-Reggiano
• 2 tablespoons unsalted butter, cut into bits

preparation

Brush an 8-inch square baking dish with oil.

Combine water, polenta, herbs, and 3/4 teaspoon salt in a heavy medium saucepan and bring to a boil over medium heat, whisking. Reduce heat to medium-low and cook, stirring constantly with a long-handled wooden spoon, until polenta begins to pull away from side of pan, 15 to 20 minutes. Stir in cheese and butter until incorporated, then transfer polenta to baking dish, spreading evenly with a dampened rubber spatula. Chill, uncovered, until set, about 45 minutes.

Preheat broiler. Line a baking sheet with foil and brush with oil.

Unmold polenta, then cut into 16 (about 4- by 1-inch) sticks. Brush tops with oil and space evenly on baking sheet. Broil about 4 inches from heat until golden, 15 to 20 minutes.

Cooks note: Polenta can be cooked (but not broiled) 1 day ahead and chilled (covered once cool).

Read More http://www.epicurious.com/recipes/food/printerfriendly/Herbed-Polenta-Fries-357749#ixzz2ZtMMbotR

Tomatoes and Herbs Pasta

Pasta, Tomatoes, Veggie Broth, Olive Oil, and Seasonings (details below)



Throw it all in the pot, INCLUDING the uncooked Pasta, and cook! - Bring it to a boil, then reduce to a simmer. The starch leaches out of the pasta and makes a rich, warm sauce for the noodles. The other ingredients cook right along with the pasta
Ingredients

12 ounces pasta (I used Linguine)
1 can (15 ounces) diced tomatoes with liquid ( I used zesty red pepper flavor)
1 large sweet onion, cut in julienne strips
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
2 large sprigs basil, chopped
4 1/2 cups vegetable broth (regular broth and NOT low sodium)
2 tablespoons extra virgin olive oil
Parmesan cheese for garnish

Directions

Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.

Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired .

Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese. 

Austrian Cucumber Salad

Trinity River Farm

Austrian Cucumber Salad

2 medium cucumbers

salt

3 T. white vinegar

3 T. olive oil

1 tsp. sugar

White pepper

1 T. minced chive, dill or parsley

Peel cucumbers. Score lengthwise and slice thinly. Put in colander, sprinkle with salt and allow to stand for 30 minutes. Put in serving dish. Add vinegar, oil and sugar. Season to taste with salt and pepper. Refrigerate two hours. Serve with chives, etc.

Variations: You can add sour cream, yogurt, garlic, or garnish with paprika.

Crispy Rosemary Sriracha Chicken

I'm going to make the sriracha chicken the same way I do bbq chicken thighs.. I'm going to marinate, cook in the crockpot then put them on a baking sheet and run them under thr broiler to crisp the skin. It works great.

Crispy Rosemary Sriracha Chicken Thighs 1/4 cup plain yogurt 2 tbsp olive oil 2 tbsp fresh lemon juice 2 tbsp chopped fresh rosemary 2 tbsp Sriracha 2 cloves garlic 1/2 tsp salt 1/4 tsp pepper 4 to 5 large bone-in, skin-on chicken thighs In a medium bowl, whisk together yogurt, olive oil, lemon juice, rosemary, Sriracha, garlic, salt and pepper. Place chicken thighs in a large ziploc bag and pour marinade over. Turn bag over several times to coat chicken. Place in refrigerator and let marinate for at least one hour. Preheat oven to 375F. Arrange chicken thighs in a single layer in a baking dish or broiler pan. Spread any marinade remaining in the bag over the thighs. Bake 35 to 40 minutes, or until chicken is cooked through. Then broil on high for 4 minutes, until skin is crispy and golden brown. Serves 4. Each serving has 4.5 g of carbs.
Read more at http://alldayidreamaboutfood.com/2012/01/crispy-rosemary-sriracha-chicken-thighs-low-carb-and-gluten-free.html#tez5DRPkV3zxp7kF.99