zucchini

10 Minute Meal: Zucchini and Egg Chilaquiles

10 Minute Meal: Zucchini and Egg Chilaquiles

What are chilaquiles? They are a magical way to use up old, stale tortillas! Chilaquiles are an excellent Mexican breakfast dish, sometimes served with chicken. They are such a yummy way to make a quick breakfast, lunch or dinner. You can also add shredded cooked chicken to this dish for added protein. 

I just love that this dish comes together in about 10 minutes! What a win! I had such fun creating this recipe. Basically I got everything out of the fridge, set a time for 10 minutes, then went quickly to work! Love it! 

The flavors of tacos and the fresh taste of zucchini really make this quick dish special. Feel free to adjust the spices to your taste and be sure to season with plenty of salt and pepper. Enjoy! 

Zucchini and Egg Chilaquiles

Makes 2-3 servings

3 cut up tortillas (I like to use kitchen shears) + olive oil

1 zucchini, diced

1/2 shallot, diced finely

2 eggs, whisked together

1/2 teaspoon cumin

1 teaspoon chili powder

1/2 teaspoon garlic powder

salt and pepper to taste

1. Heat olive oil in a medium skillet over medium high heat. Fry the tortilla pieces until fairly crispy. Remove them from the pan and place on a plate. 

2. Add a bit more olive oil to the pan and saute the zucchini and the shallot for 2-3 minutes or until softened.

3.  Add in the whisked eggs to the pan along with the tortilla pieces. Cook all together. Add in spices and saute. Add salt and pepper to taste. 

Enjoy!

With care,

Trista

 

 

 

 

Korean Rice Waffles

Korean Rice Waffles

This recipe has been rolling around in my head for about 2 weeks! So, yesterday I was so excited that it worked. I am always looking at food magazines, reading food blogs and looking through recipe books, so often I get an idea to combine some foods to make something even better. It is so much fun! 

I kept thinking about the yummy Korean dish- Ba Bim Bap, which is usually served in a hot stone bowl- filled with crispy rice, assorted vegetables, kim-chee, an egg and some thinly sliced Korean beef. I wanted to bring together the flavors of this dish in a rice waffle and make it a vegetarian option as well. 

I used some ideas from my potato waffle post and I was thrilled that it came out just has I had hoped. So, I hope you enjoy this  yummy way to make use of leftovers in a new way! 

Enjoy! 

Korean Rice Waffles: 

2 cups leftover rice (I used mostly brown rice) 

2 eggs

2 tablespoons gluten free flour mix** (recipe below) 

1 teaspoon kosher salt

1/2 teaspoon baking powder

2 tablespoons green onions

1 teaspoon soy sauce

1/2 cup mixed sauteed veggies cooked in sesame oil (I used thin slices of carrot, zucchini
& spinach) 

1 teaspoon Korean red pepper powder (or chili powder) 

1. Heat the waffle iron and brush both sides of the iron with sesame oil. 

2. Mix together all of the ingredients with a spatula in a medium bowl. 

3. When the waffle iron is ready, measure out the mixture by 1/4 cupfuls onto each section of the waffle iron. Mine only makes 2 rectangular waffles at a time, so I just make two small waffles at a time. 

4. Cook until golden brown on both sides. 

5. You may serve these with more vegetables or with a fried or poached egg on top with some hot sauce. 

These make a great part of your meal for: breakfast, lunch or dinner! They are a great way to use up leftover rice and veggies! 

**

Gluten Free Flour Mix: 

2 cups white rice flour

2/3 cup almond flour

1/3 cup arrowroot starch

Mix these together in a bowl, save the extra flour in a zip top bag for later use. 

 

This recipes makes about 8-10 little waffles

If you enjoyed this post, send it on to someone who loves a healthy meal! 


Whole Wheat Mint Chip Zucchini Bread

    

 

 

Delicious Whole Wheat Mint Chip Zucchini Bread! 

Ah! The days of summer are winding down, but there is still a lot of delicious produce left in the garden to share and to use in delicious breads like this one. I was thinking one day about making some zucchini bread and at the same time was listening to a food podcast and mint-chip ice cream was mentioned. I began to wonder if I could make zucchini bread taste just like mint-chip ice cream in bread form. That is when this bread was born. 

This bread does have quite a bit of fresh mint flavor between the fresh mint and organic mint extract. I think that the fresh flavor compliments the chocolate chips in a great way. 

This bread is excellent if you heat it up slightly and slather it with soft butter and enjoy it with a fresh cup of tea. That is what late summer afternoons are all about. 

    Ingredients for the bread. 

 

Ingredients for the bread. 


I hope that you enjoy making this bread as much as I do, and take a moment to savor and breathe in the fresh mint. It is so relaxing and rejuvenating. Enjoy! 

    A fresh slice of mint chip zucchini bread with a lovely cup of tea. 

 

A fresh slice of mint chip zucchini bread with a lovely cup of tea. 

This recipe makes 2 large 9x5 loaves of bread: 

Whole Wheat Mint Chip Zucchini Bread: 

3 cups whole wheat flour

1/2 teaspoon salt

2 teaspoons baking powder

1/4 cup brown sugar

3/4 cup organic cane sugar

1 cup coconut nectar or maple syrup

4 eggs

1/2 cup plain Greek yogurt

1/2 cup olive oil

2 cups grated zucchini

2 teaspoons organic mint extract

2 tablespoons finely chopped fresh mint

1 cup dark chocolate chips

1. Preheat the oven to 350F. Spray two 9x5 loaf pans with nonstick spray. 

2. In a large bowl, using a wire whisk, whisk together the whole wheat flour, salt, baking powder, brown sugar and organic cane sugar. 

3. In another bowl, whisk together the four eggs, Greek yogurt, coconut nectar (or maple syrup), olive oil, mint extract and fresh mint. Whisk together until smooth. 

4. Pour the wet ingredients into the dry ingredients. Fold in with a rubber spatula until just combined. Add in the chocolate chips and gently fold in. Do not overmix. 

5. Divide batter between the two prepared bread pans. 

6.  Bake the bread for about 45 minutes, or until a toothpick or a knife comes out of the center of the bread clean. 

7. Once the bread is removed from the oven, cool in a pan for 15 minutes, then invert the loaves gently onto a wire rack to cool. 

Enjoy your delicious bread! Take a break with a slice, a cup of tea or coffee and have a special break today. 

Trista

Homemade Zucchini Tomato Basil Pizza on the Grill!

homemade zucchini tomato basil pizza on the grill

Delicious, fresh grilled zucchini tomato and basil pizza! 

Summer is still here and there are still so many goodies from the garden to enjoy including the fast growing zucchini, tomatoes and fresh basil. Grilling the pizza means that you don't have to get your kitchen hot by turning on the oven and the pizza bakes quickly on the grill while you enjoy a few moments outside. 

In my family, Friday night always meant pizza night and it was never takeout or delivery, it was always homemade, from scratch. There were toppings that we all loved and certain ones, like pepperoncini that my Dad especially loved to add a spicy kick to pizza! 

This particular pizza came about a few days ago when I was trying to use up lots of ingredients we had from both my parent's garden and ours. I wanted to make a simple, healthy dinner that also felt special, and this fit the bill! 

This pizza is adapted from a magazine article I clipped a while back and I have adapted it to make 2 medium size (about 12") pizzas. You may make one zucchini tomato pizza with the topping recipe below and top your other pizza with other ingredients as you wish. 

This recipe requires planning ahead as the dough needs to rise for about 18 hours. 

Usually what I do is start the dough before I go to sleep, then get it ready to use about 30 minutes before dinner time. 

Below I share the dough recipe, sauce and topping recipe as well: 

    Freshly risen pizza dough ready to roll! 

 

Freshly risen pizza dough ready to roll! 

 

Pizza Dough: 

3 3/4 cups all purpose flour

2 teaspoons sea salt

1/4 teaspoon instant dry yeast

1 1/2 cups water

1. In a medium bowl (the night before baking your pizza), place the flour, salt and yeast. Use a wire whisk to combine the ingredients. 

2. Use a wooden spoon to stir while slowly adding the water. Stir until well mixed. 

3. With your hands, mix dough gently to combine it into a rough ball. 

4. Move the dough to a clean bowl. Cover the bowl with plastic wrap and allow dough to rise at room temperature. Let it rise until dinner time. (It needs a total of about 18 hours of rise time) 

5. After the rising time is passed, divide the dough roughly in half. 

6. Roll out each half into a medium sized dough circle, about 12 inches in diameter. 

Proceed by brushing on sauce, adding the toppings and cheese with the recipes below: 

 

Pizza Sauce: 

One 8oz can of tomato sauce

3 cloves garlic, minced

3 leaves fresh basil, torn into small pieces

salt and fresh ground pepper to taste. 

Place the tomato sauce, garlic and basil into a small saucepan and heat to a simmer over medium heat. Once the mixture is at a slow simmer, turn down the heat to low. Let the mixture simmer for about 5-7 minutes. Add salt and pepper to taste. 

    Freshly broiled veggies! 

 

Freshly broiled veggies! 

 

Zucchini, Tomato and Basil Topping: 

About 1 cup zucchini, sliced into circles, then into quarters

1/2 cup grape tomatoes, cut in half

Olive oil

Sea salt

Fresh ground pepper

5-6 basil leaves, torn into small pieces

1/4-1/2 cup shredded mozzarella cheese

Heat your oven to broil. On a rimmed baking sheet, place the zucchini and tomatoes. Drizzle olive oil over them and sprinkle salt and pepper to taste. 

Broil the veggies for 4-5 minutes, until slightly charred on top, remove from oven. 

Continue to top your pizza as follows, and follow the instructions below to grill your pizza. 

 

Topping the Pizza: 

1. Sprinkle a bit of cornmeal on a rimmed metal baking sheet. Place a pizza dough round on the baking sheet. 

2. Spoon on a generous portion of the pizza sauce to taste on your pizza round. Use a pastry brush to make sure you cover the whole surface, leaving about a half inch all of the way around without sauce. 

3. Sprinkle your broiled veggies on top. 

4. Sprinkle the mozzarella cheese on top. 

5. Sprinkle the top of the pizza with the torn fresh basil leaves. 

 

Prepping Your Grill & Grilling

I currently use a gas grill for most of my grilling.

1. You want to heat both burners on your gas grill to medium high.

2. Place a large, square pizza stone on the grill grates to heat up. 

3. Heat your grill for about 15 minutes. 

4. Place the pan with your pizza on it on top of the pizza stone on the grill. 

5. The pizza takes 7-10 minutes to cook on the grill. Be sure to check it after 5 minutes. Check underneath to make sure the pizza is cooked on the bottom. 

6. When the pizza is done it will bubble up, become golden brown, the cheese will be melted and the underside will be properly cooked. 

Enjoy your grilled pizza this summer! 

My best to you always!

Trista