Spinach & Cantaloupe Smoothie

In continuing with my Smoothie week, I made one a couple weeks back that though not exactly picture worthy, the flavor and nutritional value were high.

Again the luck of not getting the best cantaloupe struck again.  The first day it was delicious, but as much as I enjoy cantaloupe this family of three cannot eat an entire melon in 24-36 hours.  Unfortunately the ripeness of this melon was great at first taste and when I decided to slice it and store it, but as it sat for two days it started to become more ripe and mushy.  As much as I enjoy melon I am a bit particular as to they need to have some texture to them if I am going to simply eat and enjoy.

I had my taste buds set on making a green smoothie that morning as I had some fresh baby spinach and I had not had one in awhile.  So as I do so often I simply started adding ingredients to my Vitamix container.

Spinach Cantaloupe Smoothie

3/4 cup Milk of choice

1 Tbsp. Greek Yogurt

1 banana

1 cup spinach

1 c. Frozen Pineapple

1/2 -3/4 c.. Cantaloupe

Blend to a smooth and enjoy.

 Printable Recipe & Nutritional Info

 

 

Grilled Corn Salad

Nothing says summer more than fresh corn and tomatoes.  For our first get together of the warmer weather season.  Okay actually our first dinner party in quite some time, I decided to serve a salad that has become a favorite.  I actually found this recipe by accident.  A couple years ago I had prepared grilled corn for a group and we had quite a few ears left over.

I love grilled corn on the cob, but it is not great leftover.  Typically I cut it off the cob and add it to salads.  Four or more ears left though I needed something else to make so as not to waste the corn.  This salad was a success and now I purposefully cook extra corn or grill corn ahead of meal time so as to serve this cold summer side.

 

Grilled Corn Salad

Ingredients

• 4 Cups ears of corn,
• 1 Large bell pepper (Orange, Yellow or Red work best and add a nice color to the salad. Feel free to use a combination)
• 1/2 Cup chopped red onion
• 3/4 Cup chopped cilantro
• 1 serrano chili pepper, seeded and minced
• 1 tsp ground cumin powder
• 1/2 cup crumbly salty cheese such as feta or cotija (optional)
• 2 Tbsp olive oil
• 2 Tbsp cider vinegar or lime juice
• Freshly ground pepper to taste

Directions

1. METHOD
2. 1 Prepare your grill for high, direct heat. Oil the grill grates. Rub a little olive oil over the bell pepper. Place the corn and red bell pepper directly on the grill grates.
3. Turn corn occasionally, so that every part is evenly cooked. Turn the red bell pepper occasionally until the skin has blistered up all around it. This should take 15 to 20 minutes.
4. Let the corn cool down for a few minutes. Stand the corn vertically, tip facing down, in a large shallow bowl or baking dish. Use a sharp knife to make long, downward strokes, removing the kernels from the cob, as you work your way around the cob.
5. Once the bell pepper has cooled a bit, remove the outer peel. Cut open the pepper, remove the seeds and stem. Chop the bell pepper into small pieces.
6. Place grilled or toasted corn kernels, chopped bell pepper, chopped zucchini, red onion, cilantro, and serrano (if using) into a large bowl. Add the cumin, olive oil, vinegar or lime juice, and crumbly cheese (if using). Mix gently. Pepper to taste.

My Notes

I have always used Feta cheese and generally I use lime juice. The original version of this recipe also incorporated grilled zucchini. I find it can be left out or included depending on your meal or preference.

The salad is colorful and flavorful and pairs well with any grilled meat.

 

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Zucchini Walnut Feta Cakes

You know there are just some things that take you by surprise.  Well that would be the night I served my version of Zucchini Walnut Feta cakes.  

I consider our family adventurous when it comes to food.  I know we each have our hang ups, but don’t we all.  In recent years we have started eating a lot more meatless entrees and we enjoy them, though I have found certain ones tend to be more appealing to Mr. Mixture.  This recipe was one on the must make list from Little Miss Mixture.  I was excited to make it, though I had thoughts that I would be scouring the refrigerator for something else to ensure the other two were pleased and went to bed satisfied.  

Imagine my shock when not one but both Little Miss Mixture and Mr. Mixture enjoyed it and even stated they would happily eat it again.  Woohoo that is getting a 4 out of 5 Truffles rating.

The recipe was adapted from Cooking light Zucchini Walnut Feta Cakes.  I actually was going to follow the recipe but then I did not have enough dill and when it comes to seasoning I tend to go heavy rather than light.  So I improvised and decided to add fenugreek.  I have no idea why as I truly have very little knowledge of this spice, except to know that every time I order something with it at the Indian restaurant I enjoy my meal.  I have to admit I am not even sure when I bought fenugreek or what I used it for, but it worked with these flavors.  The result was a nicely seasoned cake that paired well with the cucumber sauce.

Zucchini Walnut Feta Fritter

• 1/2 Cup uncooked quinoa
• 1/4 Cup chopped walnuts
• 4 1/2 Cups grated zucchini (about 2 medium)
• 1/4 tsp salt 
• 1/4 Cup thinly sliced green onions
• 1/2  tsp chopped dill
• 2 tsp. Fenugreek 
• 3/4 tsp freshly ground black pepper, divided
• 3 oz feta cheese, crumbled (about 2/3 cup)
• 2 Large eggs, lightly beaten
• 2 Tbsp olive oil, divided
• 1 container plain nonfat Greek yogurt (6 – ounce)
• 1 cucumber, halved lengthwise, seeded, and thinly sliced (about 1 1/2 cups)
• 1 garlic clove, minced
• 4 Cups mixed salad greens (about 2 ounces)
• 1 tomato sliced

1. Place quinoa in a mini food processor; process 1 minute or until finely ground. Add chopped walnuts to processor; process until smooth.
2. Place zucchini in a colander, and sprinkle with 1/4 teaspoon salt. Toss well. Let stand 10 minutes, tossing occasion ally. Press zucchini between paper towels until barely moist.
3. Combine zucchini, green onions, dill, 1/2 teaspoon pepper, fenugreek, cheese, and eggs in a large bowl; stir to combine. Sprinkle quinoa mixture over zucchini mixture; stir well to combine.
4. Heat a large nonstick skillet over medium heat. Add 1 tablespoon oil to pan; swirl to coat. Add 4 (1/3-cup) zucchini batter mounds to pan; flatten into 3-inch cakes. Cook 4 minutes on each side or until browned. Remove from pan; keep warm. Repeat procedure with remaining 1 tablespoon oil and batter to yield 8 cakes total.

5. Combine remaining 1/4 teaspoon pepper, yogurt, cucumber, and garlic in a small bowl. Divide greens evenly among 4 plates. Top each with a couple slices do tomato and 2 fritters.  Then add about 1/4 cup cucumber mixture and Serve

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Grilled Fattoush – Meatless Monday, What we ate this week

With the local produce starting to filtrate the markets I start to change over to my warm weather recipes. Warm weather recipes involve less using the stovetop and oven because when the Carolina heat hits the last thing a person wants to do is heat their house up more.  I like to have big salads and a lot of food made on the grill during this time of year.

I tore this recipe from Bon Appetit years ago when I first started to become queen of the grill. Over the years I have made some changes to it and it has become a constant during the summer months.  It is a great mix of grilled vegetables, cold vegetables and fresh herbs.  This is just another reason to grow your own herbs as you have what you need when you need it.  And nothing is more fresh than cutting it and washing it yourself for dinner.

Fattoush is in fact a salad of Levantine bread that is fried or grilled.  When I initially made the recipe I decided to use the naan bread I had in the house rather than buying a pack of pita breads.  Naan bread is slightly doughier than pita and after trying it both ways, we preferred the naan bread as it was more similar to pizza dough that is crisp on the outside and chewy in the middle.

Grilled Fattoush

2 Medium orange or red bell peppers , stemmed, seeded, halved
2 Medium zucchini , trimmed, cut lengthwise in half
2 – 3 Naan Bread
Olive oil (for grilling)
1 cucumber, peeled, halved, seeded, cut into 1/2 – inch cubes
20 cherry tomatoes, each halved or 1 tomato cut into small pieces, about 1/2″
3 green onions, thinly sliced
1 Cup pitted Kalamata olives, halved
1/2 Cup fresh mint leaves (packed)
1/3 Cup chopped fresh cilantro
1/2 Cup olive oil
1/4 Cup fresh lemon juice
1 tsp ground cumin
5 oz Feta cheese, cut into chunks or crumbled per your preference

Directions

1. Prepare barbecue (medium heat). Brush peppers, zucchini, and bread on both sides with oil or place in gallon size lip lock bag with olive oil and shake to coat.  Grill peppers and zucchini until slightly charred and just tender, turning often, about 6 minutes. Transfer vegetables to foil-lined baking sheet. Grill bread until lightly charred and just crisp, turning often, about 3 minutes. Transfer to sheet with vegetables and cool. Cut bread into 2 inch pieces. DO AHEAD Vegetables and bread can be made 2 hours ahead. Let stand at room temperature.
2. Cut grilled peppers into slices then cut the slices in half.  Cut zucchini lengthwise in half, then crosswise into 1/2-inch pieces. Place in large bowl. Add cucumber, tomatoes, green onions, olives, mint, and cilantro and toss to combine. Add bread pieces. Whisk 1/2 cup oil, lemon juice, and cumin in small bowl to blend. Add dressing to salad; toss to coat. Add feta and gently mix into salad

Note: You can easily make this meal without the feta cheese.

Printer Version :  Grilled Fattoush

Recipe adapted from Grilled Zucchini and Bell Pepper Fattoush in BonAppetit

What we ate this week ( May 12- May 18)Monday – Grilled FattoushTuesday – Jambalaya – Recipe to be posted this week

Wednesday – Salad & Leftover Pizza

Thursday – Mixture of Stuff – Mr. Mixture surprised us by coming home from a business trip early. Love that but no real dinner had been planned for him. He happily ate leftover Jambalaya while Little Miss Mixture and I had Mushroom & Pepper Quesadillas

Friday – Date night, so my night off

Saturday – Artichoke Pizza

Sunday – Mushroom Swiss Burgers and Grilled Okra

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Simple Grilled Asparagus

Grilled Asparagus

1 Bunch Asparagus

Olive Oil

Black Pepper

Wash asparagus and snap the ends off.  Asparagus has a natural break where the stalks begin to get stringy and hard.  Take one piece of asparagus out of your bunch and bend it to snap the end off.  It is generally 1-2 inches or so that will snap off.  Now you know how to trim the rest of the stalks so they are even.  Once the asparagus is trimmed I like to take a gallon size ziploc bag.  Pour about 3 Tbsp olive oil in the bag.  Grind some pepper into the bag.  Put the asparagus in the bag and move it around so that all pieces are coated evenly.

Put the asparagus on a preheated grill for about 3-6 minutes and enjoy.