Zucchini Fritters with Yogurt-Apricot Sauce

Zucchini Fritters with Yogurt-Apricot Sauce

 

Thanks to Janet (fellow member) for sharing this recipe.  She says it's very tasty.

Serves 4 | PointsPlusTM value per serving: 4

3/4 cup plain fat-free Greek yogurt 

1 tablespoon apricot fruit spread ( I used mango chutney)

1 teaspoon curry powder

 2 medium zucchini

3 scallions, finely chopped 

1 large egg 

1 large egg white

 1/3 cup whole wheat flour

1 teaspoon baking powder

 1/2 teaspoon salt

3 teaspoons canola oil

Stir together yogurt, fruit spread, and curry in small bowl; cover and refrigerate until ready to serve.

Shred zucchini on large holes of box grater into large bowl. Spread zucchini on clean kitchen towel. Roll up and squeeze to remove excess liquid. Return zucchini to bowl. Add scallions, egg, egg white, flour, baking powder, and salt; stire to combine.

Heat 1-1/2 teaspoons of the oil in large nonstick skillet over medium-high heat. Drop batter by heaping teaspoons into skillet to make 6 fritters and cook until browned, 2-2 miutes on each side. Repeat with remaining oil and batter to make a total of 12 fritters, removing skillet from heat and spraying with nonstick spray between batches, if needed. 

Serve fritters with yogurt sauce.

PERSERVING((3fritters+3tablespoonssauce):165g,142Cal,5gTotalFat,1gSatFat,0gTransFat,54mgChol, 486mgSod,17gTotalCarb,6gSugar,3g Fib, 9 g Prot, 87 mg Calc

Source: Weight Watchers “PointsPlus” cookbook. © 2010 Weight Watchers International. All rights reserved.

Beet Cake

An interesting way to use beets.

Recipe printed in the Detroit News last year with credits to "The Vegan Table"

1/2 c. canola oil
1 1/2 c packed dark brown sugar
2 c. pu8reed cooked (boiled or steamed) red beets (about 3 medium -size beets)
1/2 c nondairy semisweet chocolate chips, melted
1 t. vanilla extract
2 c all-purpose flour
2 t. baking powder
1/4 t salt
confectioner's sugar for dusting

Preheat oven to 375 and lightly oil a bundt pan.
In a mixing bowl, cream together oil and brown sugar.  Add beets, melted chocolate chips and vanilla and mix well.
In a separate bowl, combine flour, baking powder and salt.  Add to wet beet mixture and stir until just combined.
Pour into prepared bundt pan and bake for 45 minutes, or until a toothpick inserted near center comes out clean.
Cool in pan 10 min. before removing to a wire rack.  Cool completely.  Before serving, dust with confectioners' sugar and top with blueberries, if desired.
Serves 16.

Nettles Soup

This recipe is from Deborah Madison's book, Local Flavors.  If you don't have this book, I recommend it.

• A plastic veg. bag filled with nettle leaves
• 2 T unsalted butter
• 1 C sliced onion or scallion
• 1 small potato, thinly sliced
• 6 C chard leaves, thinly sliced (we subbed spinach and lettuce)
• Sea salt and freshly ground pepper
• 6 C veggie stock, chicken stock or water (we used veggie stock)
• 1/2 C cream

1.  Bring 3 !Q water to a boil.  plunge nettles into a bowl of cold water and swish back and forth, then  drop into boiling water for 2 mins.  Drain.  Chop coarsly, discard large stems.
2.  Melt butter in wide soup pot and add onion and potato.  Cook over med heat, stirring occassionally, until translucent.  Add chard, 1 1/2 t salt, and the stock.  Bring to boil.  Add nettles.  Simmer until potato is completely soft, 15 - 20 mins.
3.  Puree the soup until smooth, then return to stove.  If stems did not chop up, pass through food mill.  Add the cream, heat until hot, then taste for salt.  Season well with pepper and serve plain or with whole wheat croutons browned in butter.

This is a surprisingly hearty soup!

Pork and Daikon Radish Soup

This recipe was forwarded by Jeannie - one of our members.  She reports that it's tasty and slightly spicy.  Thanks, Jeannie.

From http://daikonradish.com/recipes/pork-bone-daikon-radish-soup/

Ingredients

1 lb pork bones or pork ribs
1 lb Daikon radish
Green onions and/or cilantro  (I used1.5 large leeks)
Grated fresh ginger (about 2 inches of a regular size ginger)

Directions

Boil pork bones for approximately 5 minutes. Remove and discard water. This gets rid of the scum that floats to the top.
Add ginger and pork bones to 4 cups (or enough to cover all the ingredients) of fresh boiling water for 10 minutes then reduce to a low boil and cook for at least 90 minutes.

Chop Daikon radish. Slice the radish into 1/4 – 1/2 inch thick circles and then chop them into quarters.

Add Daikon to soup and let cook for 20 minutes.

Add chopped green onions or cilantro, salt to taste.

Makes 4 servings.

Garden Casserole

Here's another roasted veggie recipe option.  Thanks, Robin, for forwarding.  Although the summer squash is now done, I would think you could substitute another veggie (winter squash or daikon radish or even potatoes).

Garden casserole
Prep: 15 min
Cooking: 45 min
Serves 4
Calories per serving: 205

2 zucchini (~1/2 lb)
1 small eggplant (~ 1/2 lb), unpeeled
1 medium yellow onion, peeled
2 large, very rice tomatoes
1 medium green pepper, cored and seeded
1 t dried basil
1 t dried thyme
2 cloves garlic, peeled and minced
2 t salt
1/4 t black pepper
1/4 C chopped parsley
5 T vegetable oil

1. Preheat the oven to 400 F.  Slice the zucchini, eggplant, onion, tomatoes, and green pepper as thin as you can.  In a dish, combine the basil, thyme, garlic, salt, black pepper, and parsley.
2. Grease the bottom of a 2 quart casserole dish with 2 T of the oil.  Layer the zucchini, then the eggplant, onions, tomatoes, and green pepper in the casserole, sprinkling each layer with the herb and garlic mixture.  Sprinkle the remaining oil over the top and bake, covered, for 45 min, or until the vegetables are tender.  [Note from Lynn: We tend to use extra zucchini and eggplant.  The official recipe says 35 minutes of baking, but it's always taken us 45 minutes.  We top with shredded white cheddar.]

Briami (Roasted Vegetables)

BRIAMI

INGREDIENTS

• 4 medium tomatoes, diced into 1-inch pieces
• 2 zucchini, peeled and diced into 1-inch pieces
• 1 medium onion, peeled and diced into 1-inch pieces
• 3 medium potatoes, peeled and diced into 1-inch pieces
• ½ head garlic, cloves smashed
• 2-ounce Parmesan cheese, cut into 1/2-inch chunks
• ½ cup extra virgin olive oil
• ¼ cup water
• Herbs such as basil, thyme, oregano and lovage, roughly chopped
• Kosher salt and freshly ground black pepper to taste

DIRECTIONS

1. Preheat the oven to 425º. Line an aluminum half-sheet pan with foil and spread out vegetables and chunks of cheese. Combine olive oil and water and herbs and then pour over all. Season with salt and pepper and toss until thoroughly coated. Place in oven and roast for at least an hour, stirring every so often, just to monitor that all is cooking evenly.

This was forwarded by CSA member, Kathleen - thanks!

Tomato, Basil and Mozarella Sandwich

This is a sandwich that I first tasted when traveling in Spain. What a treat!

- Start with some high quality bread - it can be a stale baguette or Zingerman's Farmer's bread is good. It should be crisp - so if it's not stale, toast it. Slice the baguette in half or make pieces for a sandwich from your round loaf.
- Peel a garlic clove. Rub the clove on both sides of the bread. Watch out - a little really permeates the sandwich.
- Drizzle a little high quality olive oil over the garlic.
- Either place a slice of tomato on the bread or take a roma tomato and cut it in half and rub the tomato on the bread which leaves the essence of the tomato but not all of the juice.
- Top the tomato with a thin slice of fresh mozarella
- Top the cheese with a thin layer of Jambon Serrano or other proscioto or even thinly sliced salami or a chorizo (optional). I like Morgan and York for their Jambon Serrano - it's expensive but you don't need to buy much to make this - and they have a great meat slicer which results in the paper thin strips that are best for this. If the meat is too thick, it's difficult to eat.
- Follow with a layer of basil.
- Top with the other piece of bread, cut into manageable pieces and enjoy!

A true summer treat!