Curried Zucchini and Couscous

Do you ever read a recipe and say to yourself "no, this isn't good enough, I can make it better!".  I do. Although maybe my "better" is different from other people's "better".  I typically don't add more cheese, salt, or fat in order to make something taste "better", instead I try to add something healthy and tasty, such as in the case of today's recipe.  The original recipe called for slivered almonds, toasted, and only 1/4th cup.  I love almonds in salad, so I used sliced almonds (I prefer the taste) and doubled the amount. Simple.  In my opinion more sliced almonds made this dish better (I also added a couple more twists from my fresh ground pepper mill).

Ok, now I really think I'm telling the truth when I say this is the last zucchini recipe of the season (well, the last zucchini-focused recipe. I do still use zucchini in the fall and winter because I love it so! In fact, it may just show up again as a "side-note" in a recipe next week) We're moving on to bigger and better things soon; butternut squash and pumpkin.  Be prepared, I do have a slight addiction to both (and of course we have a million butternut, so as you will soon find out they have been put to good and tasty use).  But until then, it's still summer.

Curried Zucchini and Carrots

Source: EatingWell.com

Serves 4

Ingredients

2 Tbsp. extra virgin olive oil

3 medium zucchini, diced

1/4 cup finely chopped onion **

1 cup water

1 Tbsp. lime juice

1 tsp. curry powder

1/2 tsp. ground cumin

1/2 tsp. salt

1/4 tsp. freshly ground pepper

2/3 cup whole-wheat couscous **

1 cup chopped carrot

1/2 cup sliced almonds, toasted **

** NOTE: If you are following a low FODMAPs diet, omit the onion and replace the flavor by using a Tuscan extra virgin olive oil.  Also be aware that almonds contain FODMAPs, but the amount in this recipe shouldn't cause problems.  If you are really sensitive to the FODMAPs in wheat (or if you follow a gluten-free diet), use quinoa instead.  However, most people should be able to handle the small amount of actual wheat you get in one serving of this recipe.

Directions

1.  Heat oil in a large saucepan over medium heat.  Add zucchini and onion and cook, stirring occasionally, until starting to soften, about 3 minutes.  Transfer to a large bowl.

2.  Add water, lime juice, curry, cumin, salt and pepper to the pan and bring to a boil.  Stir in couscous. Remove from heat, cover and let stand for 5 minutes.  Fluff with a fork.

3.  Add the couscous and carrot to the bowl with the zucchini; stir to combine.  Serve topped with almonds.

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This salad was the perfect ending to an amazing summer.  Nick and I enjoyed it with some chicken from the grill, then had leftovers in our lunches for a couple days (the recipe made four servings, but these servings were large, so keep that in mind when you see the calorie number listed below!). 

Estimated Nutrition Facts for 1/4th of dish

Source: CalorieCount.com

Nutrition Highlights:  Excellent source of fiber, vitamin A and vitamin C.  Good source of protein.

I don't know about you, but I'm ready for fall now, seriously, bring it on (it's still really on and off hot and cold here in Ohio, but I'm already starting to live and think like it's fall....squash, pumpkins, hot soups, if I wish it, it will come).  The mornings are already reminding me of cold days at the bus stop when I was a kid.  And of course since football season is three weeks in (GO BUCKS!) it's already fall in my opinion.  Thanks for reading, and enjoy your Monday!

The Candid Rd

Summer Tomato, Basil and Farro Soup

Mmm, farro!  Have you tried it yet?  It's a hearty whole grain with sort of a nutty flavor and al dente texture.  I experimented with farro for the first time on the Fourth of July when I made this amazing (no joke) summer salad from the New York Times.  The New York Times must really love farro because a couple weeks ago when I was searching for a soup recipe that would put some of our tomatoes to good use (we have enough to start our own tomato shop) I found this soup on the New York Times website, which called for...wait for it.....FARRO!

Our garden, about 3 weeks ago, looked like this.  Now imagine this same image, times about four.  That's what it looks like now.  It's not really pretty at this point, but it's my recipe inspiration.  The left is mainly butternut squash, and the right side is tomato and green pepper.

Without further ado, I present, the most amazing summer soup.....

Tomato Basil and Farro Soup

Source:  The New York Times

Makes: 6 servings

Ingredients

1 Tbsp. plus 1/2 tsp. kosher salt, more as needed

1 cup farro, dried

4 large sprigs basil, stems and leaves separated

3 Tbsp. extra virgin olive oil, more for drizzling

4 garlic cloves **

1 large leek, white and light parts only, halved lengthwise and thinly sliced **

3 lbs. ripe roma (or other) tomatoes, cored and cut into wedges

Black pepper, to taste

**NOTE:  If you are following a low FODMAPs diet omit the garlic and add the garlic flavor back by using a garlic or Tuscan-infused olive oil.  Also, instead of using leeks use chives (I used ~ 1/2 cup chopped chives. Yum).

Directions

1. Pour 8 cups cold water and 1 tablespoon salt into a pot and bring to a boil over high heat. Lower heat to medium, add the farro and basil stems, and cook until grains are tender but still a little chewy, about 25 minutes. Drain, reserving the liquid.

2. Heat the oil in a large pot over medium-high heat. Add the garlic and cook until fragrant and golden, about 2 minutes. Stir in the leek and a pinch of salt. Reduce the heat to medium and cook leeks until soft, about 5 minutes.

3. Stir in the tomatoes, 1/2 teaspoon salt and 1 cup reserved cooking liquid. Bring to a simmer.  Cook until the tomatoes have completely fallen apart, about 30 minutes.

4. Using an immersion blender, blender or food processor, purée the tomato mixture until smooth (you may have to do this in batches). Add half the farro and pulse until the grains are broken down and the soup is a chunky purée. Stir in the remaining farro. If the soup seems thick, add more cooking liquid. Taste and add more salt if needed (although, it shouldn't be needed!). Ladle the soup into serving bowls. Drizzle with oil; top generously with black pepper and torn basil leaves.

This was my first time using an emersion blender.  It was fun.  I need to put this on my Christmas list (this was my mom's).

Estimated Nutrition Facts for 1/6th of recipes
Source: CalorieCount.com

WARNING!  This soup is not low sodium. Nope, not even close.  I would strongly recommend reducing the sodium if you are trying to reduce your sodium intake.  This is actually less sodium than the original recipe (yikes, can you imagine!?). You could also use a salt substitute or add some vinegar to replace some of the salt (the bitterness from the vinegar might bring out some of the saltiness, making it taste saltier than it really is).

Nutrition Highlights:  Excellent source of iron, fiber, and vitamin C

On the night I made this Nick and I had dinner with my parents.  It's always a good sign when both Nick and my dad enjoy something that I've made.  They both gobbled this soup down, and Nick was even happy to take home leftovers for his lunches.  It was truly delicious.  On this particular night we served the soup with chicken off the grill (and some good Columbus Pale Ale, of course).

QUESTION:  Have you tried farro? What about farro in soup? Are you looking forward to soup season like I am? It's right around the corner!

Thanks for reading!

The Candid Rd

Zucchini Polenta Pie (Meatless Monday)

Surprise!  Another zucchini recipe.  You're not sick of zucchini yet, right? Good, because I've got more where this comes from.  But don't worry, soon enough you'll be getting some butternut squash recipes, since that's the next big harvest from our garden.  The good news is that if you don't like zucchini (you're crazy) you can use eggplant in this recipe or yellow squash.  In all reality, the plethora of tastes and flavor combinations in this dish really made it unique, and almost impossible to even taste the zucchini.  I might even add more the next time I make it, because, I love the stuff (even after having been chowing down on it for a month now).

Zucchini Polenta Pie
Gluten Free

Source

Serves 4

Ingredients

1 Tbsp. olive oil

1/2 yellow onion, diced **

2 medium zucchinis, chopped

2 cups crushed tomatoes (I used to cups chopped roma tomatoes)

1/2 cup water

1 tsp. garlic powder **

1 tsp. salt

1/2 tsp. red pepper flakes

1/4 cup black olives, sliced

1-14 oz. can white kidney beans, drained and rinsed

1 cup cornmeal

3 1/2 cups water

1/4 tsp. salt

1/2 tsp. dried basil (or fresh)

1/2 cup mozzarella cheese, shredded

** NOTE: If you are following a low FODMAPs diet, omit the onion and the garlic powder, and use a garlic or Tuscan-infused olive oil to add those flavors back.

Directions

1.  In a large skillet, heat oil over medium heat and saute onions for 5 minutes.

2.  Add zucchini and saute, stirring occasionally, for 10 minutes or until slightly softened.

3.  Add crushed tomatoes, water, garlic powder, salt and red peppers flakes to the onion and zucchini mixture and stir until mixed.  Then add in the olives and beans, and stir until thoroughly mixed.

4.  Cover and simmer over medium-low heat, stirring occasionally (~10 minutes)

5.  Preheat oven to 400 degrees F.

6.  In a small saucepan, bring 3 1/2 cups of water to a coil then slowly whisk in cornmeal and salt, constantly stirring until polenta thickens (~10-12 minutes).

7.  Lightly oil 2 1/2 quart baking dish with olive oil and pour in zucchini mixture.  Spoon polenta over mixture and spread evenly.  

8.  Top with mozzarella cheese and basil and bake, uncovered, for 10 minutes or until cheese has lightly browned.

9.  Remove from oven and let cool 5-10 minutes before serving.

Estimated Nutrition Facts for 1/4th of dish
Source: CalorieCount.com

Nutrition Highlights:  Good source of vitamin A and calcium, excellent source of fiber, iron and vitamin C

You know those moments when you just want to dive into something, even though you know it's piping hot?!  I had one of those moments when I took this out of the oven.  I restrained myself, barely.

After about ten minutes I cut myself a piece and went to town.  There were three ingredients in this pie that were homegrown; zucchini, tomato and basil.  Wonderful!  One of these days the cheese will be from our cows and the corn meal will be from our corn.  No.  Not true.  We live in Ohio, but no farms around here.

QUESTION:  Which food can't you get enough of this summer?  Will you miss it when summer ends, or will you continue to buy it "out of season"?

I hope everyone had a wonderful weekend.  Nick and I started watching Breaking Bad last week and between hanging out with friends this weekend, walking in the Central Ohio Heart Walk, and doing a ton of yard work, managed to watch a few more episodes on Netflix.  I'm obsessed. We're only just now finishing season one and I can't believe we have four more seasons to go.  I have never "binge watched" a show like this before (other than Fringe, and Seinfeld, I suppose) and it's so addicting.  Do you have any favorite shows you've been into lately??

Thanks for reading!

The Candid Rd

Almond, Coconut, Chocolate Popsicles and Homemade Peanut Butter Cups (Flashback Friday)

Today's post is a flashback to last summer. Can you believe that last summer I made things other than just ice cream and fro yo? It's true (if you missed two of my favorite creations from this summer, here you go; Mint Chocolate Chip Ice Cream, Basil and Coconut Ice Cream). I was looking through my recipes and photos from last year and rather than letting them go to waste, I thought I'd share two of my favorites with you today.  Starting with, Clean Eating Popsicles (after all, it's been hot hear in Columbus lately.  Since I now work on a campus where I am walking outside a lot of the day, I have been craving popsicles, and really anything that is cold!).

Almond, Chocolate, Coconut Popsicles

Makes 4 popsicles

Modified from a Clean Eating Magazine recipe

Ingredients

1 cup unsweetened vanilla almond milk

1/4 cup unsweetened coconut flakes 

2 Tbsp. unsweetened cocoa powder

1 tsp. vanilla extract

1 packet non-calorie sweetener of your choice

1 Tbsp. maple syrup

Directions

1. Blend all ingredients in a blender.

2.  Add to prepared popsicle molds.

3.  Freeze according to the popsicle mold directions.

Estimated Nutrition Facts for 1 popsicle

Next up we have homemade Reece's Peanut Butter cups.  Since college football season is right around the corner (literally) and I'm a huge OSU Buckeye fan (huge) I thought I'd get in the spirit by sharing this recipe that combines two of the best ingredients; chocolate and peanut butter (you know, like a Buckeye candy).  I made these last year for the first time, but have experimented with them more over the past couple weeks.   I found the recipe on Averie's blog, and made just a couple tiny modifications, and ended up with these pieces of heaven.

Vegan Dark Chocolate Peanut Butter Cups

Makes: 4
Source

Ingredients

1/2 cup dark chocolate chips (dairy-free)

2 Tablespoons crunchy Peanut Butter (or almond butter!)

1.5  Tbsp. Nutritional Yeast

Directions

1.  In a microwave-safe bowl melt the chocolate and spoon a thin chocolate layer of the chocolate into either a) small muffin/cupcake liners, or b) a small plastic cup, such as one you might get from a restaurant, filled with dressing to-go.

2.  Allow chocolate to cool in the liners. While  cooling, prepare the peanut butter and nutritional yeast mixture by stirring them together in a small bowl (you may have to zap the peanut butter in the microwave to get it soft, if you leave your peanut butter in the fridge like we do!).  

3.  Spoon ~1/6th of the mixture on top of each cooled chocolate base layer. Add the top layer of melted chocolate over the top of the peanut butter/nutritional yeast.  Tap the cups on the counter to get the chocolate evenly spread out on the cups.

**  Add less chocolate to each layer if you want to make them lighter, and/or if you want to make more with each batch **

3.  Allow cups to set up fully before eating, at least 30 minutes in the freezer.

I tapped my cups on the counter to get them to set. 

**NOTE:  If you are following a low FODMAPS diet you will be happy to know that both of these recipes are low FODMAPs!  Coconut does contain some FODMAPs, but the small amount in this recipe shouldn't pose any problems.

Sometimes I want more chocolate.....

Other times I want more peanut butter!

Estimated nutrition facts for 1/4th of recipe
Source: CalorieCount.com

I never said they were light or anything...  :)  But hey, they beat paying $5 a bag for the real things, and they are made with dark chocolate, so how bad can they be?!  haha.  Oh yeah, and 3 grams of protein?  That's thanks to the nutritional yeast.  yum yum.

Be careful, it's difficult to eat just one.  My advice? Just take out one at a time, then hide the rest.  Make sure to savor every delicious bite so you are left satisfied and happy.

QUESTION:  What's your favorite candy of all time?  For me, it's Reece's. Hands down (followed by Snickers).  Can you tell I'm already getting into the Halloween spirit?!

Happy Friday everyone. Any fun plans for the weekend?  I'm actually planning on sitting around and doing nothing, because this is my first two days off in eight days.  So actually, that's not true, I will be doing a lot because I'm behind on my never-ending "to-do" list, but I'll be doing plenty of relaxing and kicking-back in between.  Make sense? Good.

Thanks for reading!

The Candid Rd

Zucchini and Eggplant Pizzas (a low carb indulgence)

I can remember visiting my grandparents in Northern Ohio when I was young and the first thing I would do when I got to their house was raid the refrigerator.  I'd bypass the hugs and kisses and go straight for two things; maraschino cherries, and green olives.  Yes, it's true.  I didn't necessarily eat them together, but I did have a few of each after the "long" three hour drive.  My grandparents were Italian, you see, so they always had those staples in their fridge (and they always knew to have fresh jars when I was coming to visit).  My love for olives didn't stretch beyond the basic green and black olives until I was in high school.  I remember the first time I tried a Greek kalamata olive in a Greek salad at a restaurant, and then there was no stopping me.  My love for olives has expanded ever since.  Now you could give me any type of olive and I'd eat it.  Go ahead, try me.

So it's probably no surprised that olives, of any type, are one of my favorite pizza toppings.  Even as a young girl I always requested olives on my pizza, but sadly my dad hates olives so I typically didn't win that battle when it was family pizza night.

But now I make my own pizza, and my own rules. Not only does that mean olives on my pizza, but it also means veggies as my "crust".  Muahaha.

Zucchini (or Eggplant!) Pizzas

Gluten Free

Serves 2 

Ingredients

2 medium zucchinis, cut in half lengthwise and hollowed out

~3/4 cup pizza sauce **

1/4 cup fresh mozzarella cheese

1 tsp. dried oregano

6 kalamata olives, sliced

Pepper to taste

Directions

1.  Preheat oven to 350 degrees.  Spray a baking sheet with olive oil and place the prepared zucchinis on the sheet.  Bake the zucchini for about 20 minutes, then dry with a paper towel (because zucchinis are such a high-liquid vegetable they sweat when they are cooked).

2.  Top add sauce, cheese, olives, and spices to the hollowed out zucchini, then put back in the oven for 5 minutes.  Broil on high briefly for a crispy cheese, if desired.

**NOTE:  If you are following a low FODMAPS diet be sure to use one of these low FODMAPs sauces.

You could also do this with eggplant.  It's yummy.

If you choose to use eggplant instead, cut your eggplant about 1/2-inch thick.  Then be cool like me and layer them.  This was more like a lasagna or eggplant parmesan than a pizza, yes, I get it.

Estimated Nutrition Facts for 1 serving (or 2 zucchini halves)
Source: CalorieCount.com

Nutrition Highlights:  Under 150 calories, good source of fiber, iron, calcium, and vitamin A, excellent source of vitamin C

Who says you can only have one piece of pizza? I say have two, or three, or four.  At least, that is if you're eating this zucchini pizza.  Chow down!

QUESTION:  Have you ever made pizza with a veggie "crust"?  Do you love olives as much as I do?

Thanks for reading!

The Candid Rd