Zucchini & Yellow Squash Ribbons with Daikon, Oregano & Basil

One of my favorite food bloggers Janet from the taste space is hosting this week's Weekend Herb Blogging and this recipe is my very first submission for the event. Fresh oregano and basil together brings a new dimension to the light texture of the zucchini and summer squash. It is perfect if you are craving the bold flavors of these fresh herbs! 

Ingredients:
3 small zucchini (about 1 lb.)
3 small yellow summer squash (about 1 lb.)
1 large daikon radish (about 1/2 lb.)
20 medium basil leaves, very thinly sliced
2 tsp. chopped fresh oregano
6 Tbs. extra-virgin olive oil
2 Tbs. fresh lemon juice
1 tsp. finely grated lemon zest
Kosher salt and freshly ground black pepper
Small basil leaves for garnish (optional)

Directions:

1. Trim the ends of the zucchini and yellow summer squash. With a vegetable peeler, shave the zucchini lengthwise into long, wide strips about 1/16 inch thick. When you get to the center of the zucchini, where the seeds are, turn it over and slice from the other side until you get to the center again. Discard the center.

2. Put the zucchini ribbons in a large bowl.

3. Slice the yellow squash using the same technique and add them to the zucchini.

4.Peel off and discard the rough exterior peel of the daikon and then shave the daikon as you did the squash. 5. Add the strips to the bowl with the squash, along with the basil and oregano.

6. In a small bowl, whisk the olive oil, lemon juice, and lemon zest. Season to taste with salt and pepper.

7. Toss the vegetables with enough of the vinaigrette to lightly coat them (you may not need all of the vinaigrette) and season to taste with salt and pepper.

8. Serve immediately, garnished with the small basil leaves.

From Fine Cooking 93, pp. 51, May 7, 2008

Bulgur Stuffed Zucchini and Eggplant (Bulgurlu Kabak ve Patlican Dolma)

"If you want to start a food fight, just ask people what are the worlds great cuisines? Culinary lore identifies three. Two seem obvious. The third is a bit of a puzzle. WEEKEND EDITION's food commentator Bonny Wolf explains.

BONNY WOLF: Chinese and French, right? Right. Whats the third great cuisine? Its not Indian, Japanese or even Italian. Its Turkish Cuisine..."

This recipe is my second last minute submission for AWED (A Worldly Epicurean Delight ), brought by DK at Chef in You and hosted by Janet from the Taste Space, featuring Turkish Cuisine.

Turkish Cusines offers a vast array of specialities and Bulgur Stuffed Zucchini and Eggplant is a good example since there are so many variations of this dish. Dolma is a verbal noun of the Turkish verb dolmak 'to be stuffed(or filled)', and means simply 'stuffed thing'. Dolma has a special place in Turkish cuisine, the chief vegetables used for dolma are peppers, zucchini and eggplant. Others include tomatoes, leeks, celeriac, artichokes, beets, squash blossoms. My favorite variation is the one with dried peppers and aubergine. However, it is better suited for cold days of winter, until then take advantage of Summer's fresh bounty and enjoy!

Ingredients:
3 medium zucchinis
2 medium eggplants
1/2 cup coarse bulgur
1 big onion, petite diced
1 tbs tomato paste
1/2 tbs red pepper paste (optional)
1 big or 2 medium tomatoes
1 (14 oz) can diced tomatoes
1/3 cup olive oil
1/2 bunch parsley, finely chopped
Salt and Pepper to taste

Directions:
1. Cut zucchinis and eggplants in half and cut off and level the ends so they can stand somewhat upright in the pot. Carefully scoop out the insides.

2. Add bulgur, canned tomatoes, olive oil, tomato paste, red pepper paste and parsley. Stir  combine.

3.Stuff the vegetables with bulgur mix and cover with fresh tomatoes. Place in a pot facing up.

4. Pour hot water half way through zucchinis and place a china or porcelain plate over the dolmas and cover with the lid. First bring to a boil and then cover and simmer on low until vegetables are cooked.

Roasted Eggplant Salad (Patlican Salatasi)

This recipe is my first submission for AWED (A Worldly Epicurean Delight ), brought by DK at Chef in You and hosted by Janet from the Taste Space. I can't express how excited I was when I spotted Janet's post featuring Turkish Cuisine! For a culinary quest, the Turkish Cuisine is a truly interesting and, distinctive one. Discovering Turkish cuisine is just like discovering a secret treasure.  With abundant use of vegetables and the legacy of an Imperial Kitchen, there's much more to Turkish cuisine than grills.

As Neset Eren stated  in The Art of Turkish Cooking: “Many of the well-known national cuisines rely on one basic element. For instance, French cuisine is based on the sauce. Pasta forms the essence of the Italian cuisine. There is however, no single dominant feature in the Turkish kitchen. Meats, fish, vegetables pastries, and fruit are cooked in an infinite variety of ways.”

The eggplant said to be the country's most beloved vegetable and there are at least forty ways to prepare eggplant alone. Rosted eggplant salad is great as a light summer time meal or a side dish.

Ingredients:

4 eggplants (The  Turkish, Italian, Chinese and Japanese aubergine\eggplant varieties,  work best for this dish)
2-3 long hot peppers, or banana peppers ( I really like it with Poblano peppers)
1 (15 oz) jar roasted red peppers or you can roast 2-3 red peppers
2 tomatoes, finely chopped
1 medium red onion, petite dcied
2 cloves of garlic, minced
6-7 tbsp of vinegar
3-4 tbsp olive oil
1/2 bunch parsley, finely chopped
Freshly ground black pepper

Directions:

1. Roast eggplants on a grill, or in oven at 450F. (if you like you can roast tomatoes along with eggplants for 4-5 minutes or add them raw)

2. Let them cool first. Then peel eggplants and remove the seeds. Then finely chopp them.

3.In a bowl mix crushed garlic, and eggplants. Add diced pepper,  red onion, tomatoes and parsley.

4. In a small bowl, mix vinegar, olive oil, and salt. Add this on vegetables.

5. Stir to combine.Salt and pepper to taste, and enjoy!

Sweet Potato Fritters with Peach Salsa

Peach Salsa
2 fresh peaches, peeled and diced (about 1 cup)
4 green onions, finely chopped
1 jalapeño pepper, seeded and diced
2 Tbs. chopped cilantro
1 Tbs. fresh lime juice
1/2 tsp. lime zest

Lime Sauce (Optional)
1 cup low-fat sour cream
2 Tbs. lime juice
1 tsp. finely grated lime zest
1 tsp. chipotle hot sauce

Fritters
2 medium sweet potatoes boiled and mashed, preferably but if you don't have the time you can use
1 40-oz. can sweet potatoes, drained
1 medium-size onion, diced (about 1 1/4 cups)
1/2 medium green bell pepper, chopped (about 3/4 cup), I used poblano peppers
1/2 cup breadcrumbs
1 large egg, lightly beaten
1/4 tsp. chopped fresh thyme
1/4 tsp. ground black pepper
4 Tbs. peanut oil
 
Directions: 
1. To make Peach Salsa: Combine all ingredients in bowl.
2. To make Lime Sauce: Combine all ingredients in bowl.
3. To make Fritters: Mash together sweet potatoes, onion, bell pepper, breadcrumbs, egg, thyme and pepper in bowl. Shape into 3-inch patties. The easiest way to shape them is to use
4. Heat 2 Tbs. oil in skillet over medium heat. Fry patties 4 minutes on each side, or until brown, using more oil as needed. Drain on paper towels. Serve with Peach Salsa and Lime Sauce.

You can also serve this delicious fritters with fat-free ricotta cheese and fresh chives, you won't be dissapointed!

Recipe is adapted from one of my favorite magazines: Vegetarian Times Issue: October 1, 2006 p.72

Mexican Lasagna

If you have leftover taco fillings this recipe is a great way to enjoy them! I use ground turkey for my homemade tacos instead of ground beef to make them healthier, after adding the taco seasoning you can't tell the difference. The only difference will be the amount of saturated fat you will be consuming. My new favorite taco is the lentil tacos that I posted earlier, not just because they are low in fat and calories because they taste good. I intentionally prepared extra helpings because they made great lentil salad the next day.

I adapted Alton Brown's Enchilada Lasagna Recipe and substituted chicken with my leftover ground turkey. If you like both lasagna and spicy, you will like this combination! oh and it is so easy to make!

Ingredients
For sauce:
2 dried chipotle chiles, stems and seeds removed, diced
3 large garlic cloves, minced
2 1/2 teaspoons chili powder
1 1/2 teaspoons toasted cumin seeds, freshly ground
2 cups chicken broth
3 cups tomato sauce
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
 
For filling:
1 tablespoon canola oil
1 pound ground turkey
1 1/2 cups diced onion
Pinch kosher salt
1 large clove garlic, minced
1 teaspoon dried oregano
12 (6-inch) corn tortillas
3 cups shredded queso fresco or Monterey Jack (reduced fat)
Nonstick cooking spray

Directions

1. Combine the chiles, garlic, chili powder, cumin, chicken broth, tomato sauce, salt and pepper in a medium saucepan over high heat. Bring to a boil. Reduce the heat to low and simmer for 15 minutes or until the chiles are soft. Set aside until ready to use.

2. Preheat the oven to 350 degrees F.

3. Heat the vegetable oil in a medium skillet over medium-high heat. Saute the ground turkey or until cooked through, approximately 7 to 9 minutes. Remove the meat from the pan and place in a medium bowl. Add the onions to the same pan along with a pinch of salt, decrease the heat to medium-low and sweat for 4 to 6 minutes. Add the garlic and oregano and cook until the onions are tender, 2 to 3 minutes more. Add the meat back to the pan and remove from the heat.

4. Spray a 13 by 9-inch glass baking dish with non-stick spray. Place 1/2 cup of the sauce into the bottom of the dish. Dip 4 tortillas into the remaining sauce and lay them into the bottom of the dish. Cut 1 of the tortillas in half to evenly cover the bottom of the dish. Top this with half of the meat mixture and 1 cup of the cheese. Starting with 4 more tortillas, repeat the layers, ending with the last 4 tortillas on top. Pour remaining sauce over the dish and top with remaining 1 cup of cheese.

5. Cover with aluminum foil and bake in the oven on the middle rack for 30 minutes. Remove the foil and bake an additional 10 minutes, or until cheese on top is bubbly.

Guacamole

Did you know that avocados are actually a fruit, not a vegetable, and have more potassium than bananas? Ripeness of the avocados are the key to great tasting guacamole. The perfect ripeness is when the skin is nearly black and the fruit yields to soft pressure.

Ingredients:
2 ripe avocados
1/2 red onion, minced (about 1/2 cup)
1-2 Jalepeno or serrano peppers, stems and seeds removed, minced
2 tablespoons cilantro (or parsley if you don't like cilantro), finely chopped
2 Roma tomatoes, seeded and petite diced
Juice of 1 lime,
1/2 teaspoon ground cumin
1/2 teaspoon cayenne (optional)
Salt and pepper

Directions:

1. Cut avocados in half (Don't discard the shells if you want to use them as serving bowls). In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash.

2. Add the chopped onion, peppers, cilantro stir. Then, fold in the tomatoes. If you are making ahead of time don't add the tomatoes until ready to serve.

A vegetarian taco that everyone can enjoy! Lentil Tacos

Ingredients:
1 tablespoon olive oil
1 cup finely chopped onion
1 clove garlic, chopped
1/2 teaspoon salt
1 cup dried green or brown lentils, rinsed
1 package (2.25 ounce) taco seasoning (or more if you like spicy)
2 1/2 cups vegetable broth
1/2 cup fat-free sour cream
1 chipotle chile in adobo sauce, finely chopped (optional, use half for less heat)
2 teaspoons adobo sauce
8 taco shells
1 1/4 cups shredded lettuce
1 cup chopped tomato
1/2 cup shredded reduced-fat (2 percent) cheddar or Monterey jack cheese

Directions:
1. Heat oil in large skillet over medium-high heat. Cook onion, garlic and salt until onion begins to soften, 3 to 4 minutes.
2. Add lentils and taco seasoning. Cook until spices are fragrant and lentils are dry, about 1 minute.
3. Add broth; bring to a boil. Reduce heat, cover and simmer until lentils are tender, 25 to 30 minutes.
3. Mix sour cream, chile and adobo sauce (if using) in a bowl.
4. Uncover lentils and cook until mixture thickens, 6 to 8 minutes. Spoon 1/4 cup lentil mixture into each taco shell.
5. Top with 2 heaping teaspoons sour cream mixture, lettuce, tomato and cheese.

This recipe is my second submission for this month's My Legume Love Affair, one of my favorite events brought by Susan from the Well Seasoned Cook and hosted by Siri's Corner.

Mulberry Muffins

 

Mulberries, I don't even remember the last time I enjoyed them. It was probably twenty-two years ago when I was 10 years old. My grandfather had a giant mulberry tree in his backyard and each summer when we visit him we spent hours up on that tree eating fresh mulberries with the neighborhood kids. Those were the best times of my childhood. Every year we waited for that time of the year. My father would arrange for great beach vacations and private villas with pools and we would still want to go to grandfather's house and climb up that mulberry tree, play with the neighborhood kids all day long. I remember how much my parents would get upset each time we left them alone at the vacation house and went to grandfathers. Then my grandfather passed away, and someone cut that tree. We never visited that house again. We started to spend summers at the beach, and it was never the same...

Recently, my dear friend Tammy had her mulberry tree cut down. Knowing how much I like them she brought me so many of them! that we wouldn't be able to finish them just by eating, so she gave me the idea of making muffins with them. I used my blueberry muffin recipe and replaced the blueberries with mulberries, if you don't have mulberries you can use blackberries they will be just as good.

Ingredients:
1 3/4 cups whole wheat flour
1 egg
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
2/3 cup low fat milk/or buttermilk
1/4 cup canola oil
1/2 cup sugar (I used turbinado sugar)
2 tablespoon honey
1 teaspoon vanilla extract
1 1/2 cups mulberries

Directions:

1. Preheat the oven to 400°F. Grease a 12-cup muffin pan with non-stick spray.

2. In a medium bowl, combine the flour, baking powder, salt, and cinnamon.

3. In a large bowl, stir together the milk, oil, egg, sugar, and vanilla extract until well-blended. Stir in the flour mixture until just combined. Do not over mix. Gently fold in the berries.

4. Divide the batter evenly among the prepared muffin cups, filling them about two-thirds full. Bake for 17 to 20 minutes, or until a wooden pick inserted in the center of a muffin comes out clean. Cool on a rack for 5 minutes. Remove to the rack to cool completely.

Banana Walnut Loaf - Healty Tastes Better!

The best part of this recipe is the smell of bananas baking in the oven and it is also a perfect way to use your very ripe bananas (Another tip I learned from Alton Brown is to wrap them with plastic wrap and freeze for smoothies, they are really perfect for smoothies!). I would rather have my daughter eat the actual banana itself but if she is going to eat the banana bread, I want her tastebuds to get used to healtier options. Unlike the tradional recipes this recipe doesn't call for butter and it is made of whole wheat flour. And it is another proof that healty tastes better!

Ingredients

11/2 cups whole wheat pastry flour

1 1/2 teaspoons baking powder
1/2 teaspoon baking soda

pinch of salt

1/2 cup sugar
1/4 cup ground flaxseed
2 large eggs, beaten
1 1/2 cups mashed ripe bananas (2 to 3 bananas)
1/4 cup canola oil
1/4 cup fat-free milk
3/4 teaspoon pure vanilla extract
1/3 cup walnuts
1/4 cup rolled oats

Directions

1. Preheat the oven to 350°F. Coat a 9"x 5"x 3" loaf pan with cooking spray.

2. In a bowl, combine the flour, baking powder, baking soda, and salt. Stir with a fork to mix.

3. In another bowl, combine the sugar, flaxseed, and eggs. Stir to mix. Add the bananas, oil, milk, walnuts and vanilla extract. Stir to mix. Add the flour mixture. Stir just until all the flour mixture is absorbed. Pour the batter into the prepared pan, sprinkle with rolled oats.

4. Bake for about 50 minutes, or until a wooden pick inserted in the center of the loaf comes out clean. Transfer to a rack to cool for 10 minutes. Remove from the pan and cool completely.

Dermason Beans (Kurufasulye)

Ingredients
1 cup dried Dermason Beans (or navy or cannellini beans if you can't find dermason)
1 large onion (diced)
1 banana pepper or pablono pepper (diced)
2 tbs of canola oil
1 tbs of tomato paste
1 tbs of red pepper paste (if you can't find pepper paste use 1 1/2 tbs of tomato paste)
1 can (14 oz) tomatoes, petite diced
2 cups of boiling water
1 tsp of black pepper
salt

Directions:

1. Soak the beans overnight (1 cup dried beans yields 2 1/2 cups cooked beans), if you are using dried beans change the water 2 times while soaking, next day boil them until soft. To save cooking time you can skip the soaking process and pressure cook the beans for 30-40 min.

2. In a large pot, heat the oil, add onion and pepper and saute until soft.

4. Add tomato paste and pepper paste and stir for 3 min. Add the tomatoes and cook for another 3-4 min.

5. Add the beans, salt and water, cook on medium low for 35 min. If you prefer spicy, you can add dried chili peppers.

This recipe is my first submission for this month's My Legume Love Affair, one of my favorite events brought by Susan from the Well Seasoned Cook and hosted by Siri's Corner.

Essential EatingWell Chocolate Bundt Cake

Researchers have discovered that eating moderate amounts of flavanol-rich dark chocolate has a blood-thinning effect, which can benefit cardiovascular health, and it may also boost the immune system by reducing inflammation. I am not really trying to find an excuse to showcase my favorite indulgence,  many studies have linked eating chocolate with a growing list of health benefits. But not all chocolate is created equal. Dark chocolate has far more antioxidants than milk or white chocolate. (Dark chocolate has 65 percent or higher cocoa content). So Indulge and enjoy!

Ingredients:
1/2 cup chopped hazelnuts, or walnuts
1 1/2 cups all-purpose flour
1 cup granulated sugar
3/4 cup unsweetened “natural” cocoa powder
1/3 cup whole flaxseeds, ground
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1/4 cups buttermilk
1 cup packed light brown sugar
2 large eggs, lightly beaten
1/4 cup rice bran oil, or canola oil
1 teaspoon vanilla extract
1/2 cup hot water
1/2 cup prune puree, prune pie filling or Sunsweet Lighter Bake
1/2 cup chopped bittersweet chocolate, or chocolate chips
Confectioners' sugar for dusting (optional)

Directions:

1.Preheat oven to 350°F. Coat a 12-cup Bundt pan with cooking spray and dust with flour (or use cooking spray with flour).

2.Spread nuts in a small baking pan and bake until golden and fragrant, 5 to 7 minutes. Transfer to a plate to cool.

3.Whisk flour, granulated sugar, cocoa, ground flaxseeds, baking powder, baking soda and salt in a large mixing bowl. Add buttermilk, brown sugar, eggs, oil and vanilla; beat with an electric mixer on medium speed until smooth. Mix hot water and prune puree (or pie filling or Lighter Bake) in a measuring cup; add to the batter and whisk until incorporated. Fold in chocolate and the nuts with a rubber spatula. Scrape the batter into the prepared pan, spreading evenly.

4.Bake the cake until the top springs back when touched lightly and a tester inserted in the center comes out clean, 45 to 55 minutes. Cool in the pan on a wire rack for 10 minutes. Turn out onto the rack to cool completely. Dust with confectioners' sugar.

Recipe is adapted from "The Essential EatingWell Cookbook (2004)"

Almost Guilt-Free Chocolate Cake!

I helped my daughter to bake this cake for our daddy day! I wish I set my timer before I served it because two of them finished the whole cake literally in minutes!  I adapted this recipe from "The Eating Well Diabetes Cookbook (2005)". We really enjoyed this recipe, it is very moist and needs no frosting. For me hot strong black coffee in a chocolate cake is a winning combination!!

Ingredients:
3/4 cup plus 2 tablespoons whole-wheat pastry flour,
1/2 cup granulated sugar (I used turbinado sugar)
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup nonfat buttermilk,
1/2 cup packed light brown sugar
1 large egg, lightly beaten
2 tablespoons canola oil
1 teaspoon vanilla extract
1/2 cup hot strong black coffee
Confectioners' sugar, for dusting

Directions: 

1.Preheat oven to 350°F. Coat a 9-inch round cake pan with cooking spray. Line the pan with a circle of wax paper.

2.Whisk flour, granulated sugar, cocoa, baking powder, baking soda and salt in a large bowl. Add buttermilk, brown sugar, egg, oil and vanilla. Beat with an electric mixer on medium speed for 2 minutes. Add hot coffee and beat to blend. (The batter will be quite thin.) Pour the batter into the prepared pan.

3.Bake the cake until a skewer inserted in the center comes out clean, 30 to 35 minutes. Cool in the pan on a wire rack for 10 minutes; remove from the pan, peel off the wax paper and let cool completely. Dust the top with confectioners’ sugar before slicing. 

Zucchini Borek (Kabakli Borek)

Ingredients:
40 phyllo dough sheets (1 packet)
2 medium zucchinis, grated
1/2 cup crumbled feta (you can also use ricotta )
3 eggs
3 tbsp olive oil
1/2 cup plain yogurt
1/2 cup finely chopped dill
1/3 cup finely chopped fresh mint or 3 tbsp dry mint flakes
1 tbs red pepper flakes (or paprika) - optional
1 tbsp black pepper
nigella seeds and/or sesame seeds

Directions:

1. Preheat oven to 375F. Thaw phyllos according to the instructions on the package. Generally speaking, you want to thaw the dough slowly, in its box and wrapping bag. Some companies include microwave thawing instructions. This is very risky. Thaw too quickly or at too high a power and you will end up with a gummy wet mess instead of separate sheets. Keep stacks covered with a dampened clean kitchen towel (Do not place the towel directly on top of the dough.)

2. Mix zucchini, dill, mint, pepper(if using) and feta in a bowl. Set aside for 10-15 minutes, then drain and discard the liquid.

3. In another bowl beat the eggs and add yogurt and olive oil. Mix well.

4. Grease a pan that's approximately the same size with phyllo sheets. Layer half of phyllo dough sheets in the pan by brushing every single layer generously with the liquid mixture.

5. On the 20th phyllo spread zucchini mix. Keep layering the rest of phyllos by brushing each layer with the mixture.

6. After putting down the last phyllo, pour the rest of the egg mixture on top. Sprinkle with nigella seeds and/or sesame seeds.

7. Bake in a preheated oven 30-35 minutes or until golden brown. When cooked sprinkle 1 tbs of cold water over the pie, right after removing from oven and cover with a kitchen towel. Wait for 5 to 10 min. and then cut and serve.

Shrimp Fried Rice

A day before the fried rice, I made Thai shrimp curry (recipe will follow soon) and served with rice. I didn't even have a chance to take a picture of the shrimp curry before it was finished but I did have leftover rice and some extra frozen shrimp in the freezer. Thanks to Jaden Hair of Steamy Kitchen, we all enjoyed the leftover basmati rice and the shrimp again the next day without any feeling of monotony. I didn't add or alter Jaden's recipe, but for the sake of my own records I am repeating the recipe here. For the original post go to Steamy Kitchen.

I will use brown rice next time to make it even healthier, but I still don't feel bad, since I used basmati rice and it has a "medium" glycemic index (between 56 and 69),  as compared to certain other grains and products made from white flour. When you make use of the glycemic index to prepare healthy meals, it helps to keep your blood glucose levels under control.

Ingredients

8 ounces small raw shrimp, shelled and deveined
1/2 teaspoon kosher salt
freshly ground black pepper
1/2 teaspoon cornstarch
2 tablespoons cooking oil, divided
3 eggs, beaten
2 stalks green onion, minced
4 cups leftover rice, grains separated well
3/4 cup frozen peas and carrots, defrosted
1 tablespoon soy sauce (use gluten-free soy sauce if you are making a gluten-free version)
1 teaspoon sesame oil

Directions:

1. In a bowl, toss the shrimp with the salt, pepper and cornstarch. Let marinate for 10 minutes at room temperature. Heat a wok or large sauté pan on high heat. When the pan is hot enough for a bead of water to instantly sizzle and evaporate, add just 1 tablespoon of the cooking oil and swirl to coat pan.

2.  Add the shrimp, quickly spreading out around the cooking surface area so that they are not overlapping. Let fry, untouched for 30 seconds. Flip over and let the other side fry for 30 seconds, or until about 80% cooked through. Remove the shrimp from the pan onto a plate, leaving as much oil in the pan as possible.

3. Turn the heat to medium, let the pan heat up again. Add the eggs, stirring in a quick motion to break up and scramble the eggs. When the eggs are almost cooked through (they should still be slightly runny in the middle), dish out of the pan into the same plate as the cooked shrimp.

4. Use paper towels to wipe the same wok or sauté pan clean and return to high heat with the remaining 1 tablespoon of cooking oil, swirling to coat. When the oil is very hot, add the green onions and fry until fragrant, about 15 seconds. Add in the rice and stir well to mix in the green onions throughout. Spread the rice all around the wok surface area and let the rice heat up, untouched until you hear the bottoms of the grains sizzle, about 1-2 minutes. Use the spatula to toss the rice, again spreading the rice out over the surface of wok.

5. Drizzle the soy sauce all around the rice and toss. Add the peas and carrots, the cooked eggs, shrimp and sesame oil, tossing to mix the rice evenly with all of the ingredients. Let everything heat back up again, until the rice grains are so hot they practically dance! Taste and add an additional 1 teaspoon of soy sauce if needed.

The beauty of a culinary pas de deux - Asparagus with Soft-Cooked Eggs

Ingredients:

1/2 pound Asparagus, tough ends removed
2 tbs olive oil
2 eggs
salt, pepper
2 ounces creamy garlic and herb cheese (such as Boursin) or neufchâtel (light cream) cheese, cut into 1/2-inch pieces or 2 ounces grated parmesan cheese(optional)

Directions:
1. Cook asparagus in medium skillet of boiling water until just tender, about 3 minutes. Drain.
2. Heat oil in heavy large skillet over medium heat. Return asparagus to skillet, stir over medium heat.
3. Add eggs; (and cheese) stir (cheese melts, if using) and gently cook them until just before they're set, remove from heat and let the heat in the pan finish cooking them about 2 minutes.
4.No further adornment required, serve with fresh chives and whole grain bread, and let the flavors dance together!

Easy Zucchini Tart

Ingredients:
1 sheet frozen puff pastry, defrosted according to manufacturer's directions
6 ounces low fat ricotta cheese, drained of any excess liquid in a fine sieve
1 medium zucchini
1 tablespoon olive oil
2 large eggs
1/2 teaspoon freshly ground black pepper
1/3 cup fresh dill
Flour, for work surface
Salt and pepper

Directions

1.Preheat oven to 400 degrees. On a lightly floured work surface, roll the puff pastry into a 9-inch pie dish.

2. Using a large wooden spoon, combine the eggs, ricotta, black pepper and fresh dill. Spread the ricotta filling evenly over the pastry base, leaving a 1-inch border.

3. Press the Zucchini slices and arrange in a single layer over the cheese spread. Spray with olive oil. You can brush the edges of the puff pastry with egg yolk to have a nice golden color (optional)

4. Bake until zucchinis are tender, 20 to 25 minutes. Slice and serve warm!

Asparagus Tart

Yes Puff Pastry! But everybody has one (or more?) guilty pleasure food...and puff pastry is one of mine. We have this love and hate relationship. I love the comfort and the texture of the puff pastry but hate the fact that it is made of butter! Growing up my mom always had puff pastry in the freezer, for quick afternoon tea treats. I usually don't buy it, you know what they say " out of sight - out of mind!" and it is really true! I was doing my grocery shopping before my knee surgery and couldn't resist buying a pack of puff pastry since it is very easy and quick to prepare a meal with it ( or at least how I justified it, anyway).

As you can see it is hard to resist if your pleasure factor is waiting for you right in your freezer. I still tried to make this recipe lower calorie and substituted the Gruyere cheese with low fat ricotta cheese.  All I could say it was easy, fast and tasty!

Ingredients:
1 sheet frozen puff pastry, defrosted according to manufacturer's directions
6 ounces low fat ricotta cheese, drained of any excess liquid in a fine sieve
 or 5 1/2 ounces (2 cups) Gruyere cheese, shredded
1 1/2 pounds medium or thick asparagus
1 tablespoon olive oil
2 large eggs
1/2 teaspoon freshly ground black pepper
1/4 tsp freshly ground nutmeg
Flour, for work surface
Salt and pepper

Directions

1.Preheat oven to 400 degrees. On a lightly floured work surface, roll the puff pastry into a 16-by-10-inch rectangle. 

2. Using a large wooden spoon, combine the eggs, ricotta, black pepper and the nutmeg. Spread the ricotta filling evenly over the pastry base, leaving a 1-inch border.

3. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over the cheese spread. Spray with olive oil. You can brush the edges of the puff pastry with egg yolk to have a nice golden color (optional)

4. Bake until spears are tender, 20 to 25 minutes. Slice and serve warm!

Bulgur Pilaf with Garden Fresh Tomatoes and Peppers

This recipe combines Bulgur's wonderful nutty flavor and light texture with fresh tomatoes and peppers. And gives you a soul-satisfying yet very healthy summer time meal.  

Ingredients:
1 cup coarse bulgur
2 tablespoons olive or canola oil
1 medium onion, petite diced
2 tomatoes,petite diced
2 banana peppers, pablono or any fresh pepper, diced
1 tablespoon tomato paste
1 1/2 cup water
Salt, pepper to taste

Directions:

1. Heat the oil over medium-high heat. Add onions and saute, stirring occasionally, until translucent then  add peppers and stir until soft.

2. Add tomato paste and stir for a minute and add tomatoes when tomatoes are cooked add bulgur, salt and water; stir to combine.

3. Cook covered until most of the liquid is absorbed.  Keep simmering on low heat until liquid has evaporated and bulgur is tender, for about 15 minutes. Remove from heat and place a paper towel between the pot and the cover and let it seat for 10 min. before serving.

This recipe is my first submission to Blogger Secret Ingredient event, featuring bulgur, hosted by Healthy Exposures.

Soba Noodles with Peanut Sauce

Soba noodles are native Japanese noodles made of buckwheat flour. They are so good especially in the summer.

A quick note about the health benefits: Soba contains all eight essential amino acids, including lysine, which is lacking in wheat. It also contains a type of polysaccharide that is easily digested. Soba noodles also contain antioxidants, including rutin and quercetin, and essential nutrients including choline, thiamine and riboflavin. (reference for health benefits: WikiPedia)

Ingredients:

4 oz soba noodles
1/2 c creamy reduced-sodium natural peanut butter
3 Tbsp reduced-sodium soy sauce
2  Tbs white miso paste (optional)
3 Tbsp rice wine vinegar
1/2 Tbsp toasted sesame oil
2 tsp chile paste with garlic (optional),
1 tsp sesame seeds, toasted
4 oz light firm tofu, drained, patted dry, and cut in 1/2" cubes
2 c shredded or grated carrots (about 2 lg)
3 scallions, thinly sliced (optional)

Directions:

1. Prepare noodles per package directions. Place peanut butter in small microwaveable bowl and microwave on high 15 seconds to soften.

2. Whisk together peanut butter,  miso paste (if using), soy sauce, vinegar, oil, chile paste (if using), and sesame seeds in large bowl while noodles cook. Set aside.

3. Heat medium skillet coated with cooking spray over medium heat. Add tofu and sauté until lightly browned, about 5 minutes.

4. Drain pasta and add to peanut sauce along with all but 1/2 cup of the carrots. Mix until well combined. Top with tofu and remaining carrots and sprinkle with scallions. Serve immediately or chill and serve cold.

Strawberry Muffins

Ingredients:
1 1/4 cup White whole wheat flour
1 1/4 tsp baking powder
1/2 tsp salt (optional)
1 egg
1/2 cup turbinado sugar + 2 tbs agave nectar
1/3 cup canola oil
1/2 cup 1 % milk
1 tsp vanilla extract
1 cup sliced strawberries
1/3 cup sliced almonds


Directions:

1. Preheat oven to 400F and grease 12 cup muffin pan

3. Whisk flour, baking powder, and salt together in a large bowl.

4. Whisk sugar, agave nectar and eggs together until thick and homogeneous, about 45 seconds. Slowly whisk in oil and milk until combined. Add the vanilla extract.

5. Using rubber spatula, fold egg mixture and flour mixture until just moistened, do not overmix.Fold in sliced strawberries.

6. Divide batter evenly among prepared muffin pan and sprinkle almonds on top of muffins

8. Bake until muffin tops are golden and just firm, 15-20 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.