Simple Spaghetti Squash Fritters

This is an older recipe I blogged a few years ago that's getting a fresh update. I think my favorite adaptation of most things is turning them into a fritter, a croquette or a pancake. It's always the easiest way to use leftover ingredients that turns them into something entirely different, unless that's what you set out to make initially, which I often still do. They're versatile and the vehicle is totally up to you, whether it's on a bed of greens, in a wrap or a pita, over quinoa, rice or pasta or even as a meatball and put between your favorite crusty bread. Plus, they can be an appetizer, brunch or a side dish for dinner paired with your entree. Anyhow, this recipe is a little simpler, made gluten free and can also be spread into a waffle maker for something savory to go with chicken or fish. Also, excellent holiday food since spaghetti squash tastes best in cooler weather. This version is not vegan but I will include notes on how to adapt it if you desire. I topped these with a tangy tahini sauce, lemon zest, parsley + paprika. Let me know what you try!


INGREDIENTS

1 medium spaghetti squash, baked and cleaned (about 4 cups)
3 eggs (substitute a flax egg ratio for each one if vegan)
1 bunch scallions, finely chopped
1/4 c fresh parsley, chopped
2 T fresh thyme, chopped
1/2 cup almond or oat flour (all purpose works just as well)
1/4 t baking soda
1/2 t cream of tartar
1/2 t kosher salt
salt + black pepper
olive oil

TANGY TAHINI SAUCE

1 cup greek yogurt or labneh (or substitute your favorite vegan yogurt here)
2 T tahini
juice of 1 lemon
pinch of salt
pinch of coconut sugar
enough water to obtain a drizzle consistency or less for a creamy dressing (add slowly and stir)
Mix all ingredients together a fork or whisk until smooth

METHOD

Preheat oven to 375 degrees. Cut squash in half from end to end and scoop out the seeds. Brush with olive oil, salt and pepper and place face down on a baking sheet lined with parchment paper. Roast for 25-30 minutes until a knife inserted into the skin side pierces easily. Remove and let cool while you assemble the sauce and the batter ingredients. Leave the oven on to finish in the oven.

Mix flour, eggs, baking soda, tartar, herbs, salt and pepper together in a large bowl. When the squash is cool enough to handle, scrape all of the meat from the skin into a separate bowl. Turn out onto a thin dish towel and squeeze as much liquid from the squash as you can, making it dry and a little stuck together. This will ensure a crispier fritter and keep them from becoming mushy. Mix the squash into the batter and let it rest for 15 minutes to absorb the flour.

Start heating up some olive oil or coconut oil in a heavy bottom pan - enamel coated cast iron is great! If you are using a waffle iron, spray both sides with cooking spray in a mister or dip a silicone basting brush in oil and coat all the grooves. Measure out about a tablespoon and a half for croquette size, a little more pressed thin for a pancake and if using the waffle iron, spread the batter evenly.

If you made fritters or pancakes, after pan frying, transfer to the sheet pan you baked the squash on and finish in the oven for 15-20 minutes to fully cook the inside. You should have a nice crust on the outside. When you're ready to plate, top with the tangy tahini sauce, fresh parsley, pepper, paprika, lemon zest or juice and devour!

ENJOY!

The Anytime Frittata

I might otherwise call this the end of summer frittata, but we just rolled over into fall officially. I'm still using up the slowly fading harvest of the heat as the tomatoes, peppers and basil have hit their peaks and appear to be ready for retirement. I'll be making a ton of pesto to freeze, pickling an assortment of peppers for the pantry and stewing some tomatoes with garlic chives for those tasty pastas, lasagnas, manicottis, pizzas and calzones. How wonderful it is to be able to savor the flavor of summer well into the winter when we get snowed in, become wracked with cabin fever and are left to spend our time hovering around the oven and stove, creating delicious things to eat. Preserving, pickling, canning, freezing and fermenting are incredible ways to extend the life of your garden and get creative with sustainable practices that not only bring us tasty joy, but reduce our kitchen cook print.

Frittatas are about the easiest, one - pan dishes you can make that is suitable any time of the day. I take the opportunity to clean out the crisper and use any excess produce on hand. The combinations of ingredients are limitless and I've found one that nearly suits everyone in my family. The only tools you need are a cast iron skillet and a wooden spoon. I like using my enamel coated one because the egg doesn't stick so badly to it as it does the raw iron. Both will work, but one is tougher to clean. Furthermore, choose the one that is the right size according to how many you want to serve. This is an 8 inch pan and made four lovely servings. Pair it with a fresh salad and you have a perfect plate.

INGREDIENTS

For a basic frittata, make a base of eggs and a little milk or cream. This is basically a crustless quiche.  The ratio of 2 - 3 eggs to about 1|4 cup of milk works well and will give you a nice custard.
For this variety, I used these other optional embellishments.

5 - 6 spears asparagus, ends trimmed, stalks chopped, tips reserved
1|4 c red onion, diced
5 - 6 cremini mushrooms, medium to large, thick sliced
2 cloves garlic, minced
1|2 bell pepper, any variety, chopped
5 - 6 large cherry tomatoes or grape tomatoes, halved
crumbled goat cheese
fresh parsley, basil, garlic chives
nutritional yeast
grass - fed butter + good olive oil
salt + pepper + crushed red (or diced jalapeño)


DIRECTIONS

Preheat your oven to 375 degrees. Warm your pan on medium high and gently warm the olive oil until it glimmers. Sauté the onion and bell pepper for about 5 minutes until softened. Add the garlic, mushrooms and asparagus stems. Season everything with salt + pepper + crushed red until just right for your taste. Add 1 -2 tablespoons of butter, the fresh herbs (reserving a little for garnish), nutritional yeast (a few shakes or a palmful) and mix everything together well. Turn off the heat. Mix your eggs and milk together in a bowl and pour right over the vegetables. Arrange the asparagus spears on top with the tomatoes. Crumble the goat cheese all over and bake until golden brown around the edges and little bubbles begin to form and brown across the top, about 30 minutes for this size pan. Up to 40 - 45 for a ten inch or larger. Check the center with a toothpick. It should not be wet and should be firm in the middle if gently pressed with your finger. Serve with a side salad and a basic vinaigrette and some crusty french bread, if desired. It's good for mopping up your plate!

ENJOY!

Crispy Zucchini Fritters

Here's one of those winner recipes that is so versatile, it can be eaten and served any time of the day. The addition of the tangy, lemony yogurt makes it a perfect snack or meal, along with a nice piece of fish or chicken and a fresh tomato salad or eggs. There is always room to make anything vegan or gluten free with a some basic substitutions, which make the best recipes, in my opinion. They are easily made ahead of time, refrigerated and reheated or frozen and baked. I adapted this recipe from the Smitten Kitchen and then modified it a little, as usual. You can also substitute potatoes for part or all of the zucchini and add other things like kale, mushrooms or onions. Serve them as an appetizer on a bed of wilted greens and thin out the yogurt into a dressing by adding extra lemon juice or a little vinegar. Warm and satisfying, these fritters will have you doubling the recipe in no time just so you can eat one more!

INGREDIENTS
1 medium zucchini, ends trimmed
4-5 mushrooms, sliced thin
2 scallions, finely minced
1 egg or vegan egg substitute
1|2 cup flour, all-purpose or gluten free
1|2 t baking powder
sea salt + pepper
crushed red pepper or cayenne to taste
pinch of garlic powder
1|2 t nutritional yeast
olive oil

LEMONY YOGURT
1|2 cup greek yogurt or coconut yogurt
1|2 lemon, juiced
pinch of salt
1 clove of garlic, crushed
lemon zest to taste

DIRECTIONS
Grate the zucchini on a box grater or with the fitted blade of a food processor. You can also use a spiralizer if you want long, mop-like strands which coil to make nests. Take the shredded zucchini and put it in a bowl with a sprinkle of salt. Let it stand for 10 minutes. This will begin to draw the water out. Then put it in a thin dishcloth or some cheesecloth. Squeeze out the excess moisture. You'll be surprised how much liquid you lose in this process. This keeps them from being soggy and ensures a crispy crust, like making hash browns. Return them to a medium bowl and add the egg to coat them. Add everything else except the flour and baking powder. Mix those two ingredients in a separate bowl, then add the mixture a spoonful at a time, stirring each time until you have incorporated all of it. Heat up a skillet on medium-high and warm the olive oil. Drop spoonfuls of the batter in, careful not to crowd the pan. Drizzle the tops with a little more olive oil and use a spatula to slightly smash them into patties. Cook for 3-4 minutes on either side, or until they are crispy brown. You can finish them in a 200 degree oven for another 10 minutes if you want to make sure they are cooked through and firm. I personally did not, and I thought they were perfect. Serve with your favorite accompaniments and top them with a dollop of the lemony yogurt and some zest for presentation.

ENJOY!!

Salmon Croquettes with Caesar + Tomato Medley

These little salmon cakes are so tasty served so many ways. You can easily substitute shrimp or tuna for an equally healthy variation. I love all three and the ingredients are virtually the same. When using canned fish, which will be the centerpiece of this dish, always choose a high quality brand because you will really taste the difference. Organic, wild - caught varieties are fish that have bred in their natural habitat as opposed to farm - raised where their reproductive cycles have been manipulated for breeding purposes. You can find low sodium varieties that are packed in olive oil or water, which will always be better for you as you can control the amount of salt. These are great for breakfast, lunch or dinner. Serve them accordingly and always with something raw for optimal digestion. For example, they go well with oven roasted potatoes and sliced avocados for breakfast, a light and flavorful salad like this for lunch or with steamed green beans, kale or spinach or squash for dinner. Quinoa, rice and millet make perfect, healthy accompaniments. You can also make these into burgers and serve them on your favorite bun with lettuce, tomato, red onion and a dijon mustard. I dressed this salad with my homemade caesar dressing. I included the recipe for that as well.

INGREDIENTS

1 six - eight ounce can of good salmon or tuna drained and flaked

( diced, cooked shrimp will also work )

1 large egg

1|2 cup gluten free bread crumbs

2 - 3 sprigs of minced green onion or thinly slice a shallot

1|4 c diced sweet red bell pepper

handful of chopped celery leaves or 1|4 diced celery ribs

fresh chopped parsley

juice of 1|2 lemon

1 T nutritional yeast

1 T dijon mustard

crushed red pepper or cayenne to taste

salt + pepper

olive oil for frying

DIRECTIONS

Mix everything into a large bowl. Adjust the bread crumbs accordingly if it seems to wet to form into patties that will hold their shape. Form into discs to fit your preference. Smaller ones are good on salads and with other vegetables but wider and thinner is best for a burger. Warm some olive oil in a saute pan on medium high heat. Fry each one about 5 - 6 minutes on each side until crisp and golden brown. Drain them on a paper towel and let them cool a minute just before serving.

ZIPPY CAESAR DRESSING

1 egg yolk

2 T of Vegenaise ( vegan mayo ) or greek yogurt for something tangy

1 T dijon mustard

1 clove of minced garlic

3 - 4 tablespoons good olive oil

2 anchovies ( optional )

pinch of cayenne 

salt + pepper to taste

METHOD

Put everything into a blender and 1 T of the olive oil. With the motor running, slowly drizzle in the olive oil which will begin to emulsify and become creamy. Add more if you want a thinner dressing, or less if you want it thick. When all of the oil is incorporated, the dressing is ready to serve and will keep in the refrigerator for about a week or so. 

ENJOY!!

Green Eggs and 'Ham'

Here's a healthy deviation to your morning scramble that will maximize the nutritional profile while minimizing calories and saturated fat, keeping you full and focused all morning long. My favorite substitution for meat ( ham in this case ) for nearly any recipe is a hearty brown mushroom. They absorb what ever you cook them with and they will develop a deep, satisfying flavor by using roasted garlic, smoked paprika and black pepper. The real trick to getting a healthy scramble is by substituting one of the yolks for a spoonful of greek yogurt and using fresh avocado and nutritional yeast in place of cheese. Adding lots of vegetables will obviously drive up the fiber and mineral content while filling you up without adding heavy animal products. One egg white contains 17 calories, while a whole egg has 70. One yolk isn't a big deal but when you omit the others, it keeps the saturated fat to a bare minimum while still giving you some good protein, which you certainly need in the morning to jump start your metabolism. I used kale but you can substitute spinach or swiss chard if you prefer.

INGREDIENTS
2 green onions, chopped, white ends omitted
5 spears asparagus, chopped leaving the tips whole
2 - 3 cremini mushrooms or a portobello, sliced
big handful of kale, stemmed and chopped
fresh jalapeno, minced ( or crushed red pepper to taste )
half of a ripe avocado
2 -3 eggs, one yolk and the rest whites
1 tablespoon plain greek yogurt ( optional )
roasted garlic powder
smoked paprika
nutritional yeast
sea salt + black pepper to taste
olive oil

DIRECTIONS
Whisk together one whole egg and 1 or 2 additional whites. Whisk in the greek yogurt and set aside. Warm a saute pan to medium and add the olive oil. Add the asparagus and the mushrooms and the jalapeno if using. Season them with salt + pepper, a sprinkle of the garlic and the paprika. Let them go for about 5 - 6 minutes. Add the kale and the green onions and 1/2 teaspoon nutritional yeast. Cover the pan for about 2 minutes just enough to steam the greens. Pour this mixture off into the bowl you will be eating out of. Return the pan to medium and add a little more olive oil or butter or ghee. Add the eggs and stir constantly until just scrambled. Season to taste and pour them on top of your vegetables. Top with fresh avocado slices and parsley.

ENJOY!

Baked Avocado Eggs Diablo

Something magical happens when you combine eggs and avocado. This is so perfect for a quick breakfast when you are pressed for time. It works best with a large avocado. When you're eating something with so few ingredients, it's really worth it to buy organic. Consider the relationship between the egg and the hen. Free range, local and organic will always shine through with delicious taste and quality.

INGREDIENTS

1 large avocado 

2 small or medium eggs

sea salt + black pepper

smoked paprika

diced jalapeño or cayenne

DIRECTIONS

Preheat your oven to 425 degrees. Cut your avocado in half by running your knife around the outside in a circle from end to end. Twist the halves in opposite directions and gently pull them apart. A ripe avocado is slightly soft on the outside and does not have any air pockets between the skin and the flesh. Check the stem end for mold.

Next, take a spoon and scoop out about half of the flesh and set it aside. Use a small baking dish that will support the halves in their position so that they don't tip over during baking and spill the egg. Crack an egg in each one carefully. Try to let the yolk drop in first and then the white. Sprinkle the top with salt + pepper and paprika. Bake for 15-20 minutes until the eggs are set. Top them with hot peppers or hot sauce when they come out if you like it spicy! Serve them on top of a bed of greens dressed with a nice vinaigrette for an appetizer or accompaniment for brunch.

ENJOY!

Spring Vegetable Omelette with Fresh Mozzarella

The word omelette is kind of traditional and this recipe is far from that. Typically, you layer the ingredients inside the egg and fold it over to make a half moon but I don't really stick to a method. It's really more like a hard scramble. The secret is not to overwork the eggs because they will start to fall apart. Moving them across the pan in large sheets keeps them firm and in larger pieces. I also served my cheese on the side in fresh wedges instead of melting it on top, cafe style. I love eating food that's in season. It's always going to be the freshest in the markets and of course, if you are growing it yourself. This is a good way to incorporate lots of greens into your breakfast. I have so many varieties in my winter garden right now that I eat a combination of them with every meal. I prefer a 2:1 ratio of whites to yolks, so I separated a couple of mine. You can use whole eggs if you prefer. Take a little walk through my winter garden of greens with me on the way to the recipe....

This beautiful, blue kale is my all - star. It performs better than any other cool weather green. It's strong, hardy and vigorous! I keep it pinched back all winter long, eating the larger leaves first. The baby leaves are sweet and tender enough for salad. 

This mesclun mix of lettuces are the glamour girls of the greens. Lacy, pointed and dotted with dark red, they are super delicate and perfect eaten immediately picked and always raw.

Spinach is second in line for hardiness. It hardly blinks under snow and freezing temperatures when protected. Keep the leaves pinched once a week and you will have it until May. It's delicious cooked or raw. I use it both ways all the time because it's so versatile.

This intermix of mache and chervil are really pretty together. Mache has a very green flavor and tastes best mingled with other lettuces. Chervil has a distinct anise flavor and is complimentary with fish, lemon and vinegars.

INGREDIENTS
Fresh, organic eggs - 2 per person, either separated or whole, whisked
asparagus, tough ends trimmed, diced
cherry or grape tomates, halved or quartered
shallot or red onion, thinly sliced
fresh garlic, minced
baby kale or spinach, cut into ribbons
fresh jalapenos, sliced (optional of course)
other optional ingredients could be sliced mushrooms, zucchini or bell pepper
parsley, chopped
fresh water mozzarella, cut into triangles or medallions
olive oil + butter or ghee
sea salt + black pepper

DIRECTIONS
Warm a saute pan on medium and add the olive oil. Add all of the vegetables except the tomatoes, greens and parsley. Season with a little salt. Cook about 2 minutes. Add about a tablespoon of butter or ghee and the tomatoes, greens and parsley. Season with black pepper. Add the eggs. Using a flexible spatula, move the eggs across the pan in sheets, careful to keep them firm and in large pieces. Adjust the salt + pepper. Cook until they have just set. Serve on a nice plate, arranging the wedges of mozzarella around one side and garnish with any reserved parsley and black pepper.

ENJOY!

Whole Grain Drop Biscuits

So, this is my favorite adaptation of a buttermilk biscuit without the buttermilk. The secret is to swap it out with plain greek yogurt. It still has that tart, sour flavor that hits your old fashioned spot, but of course, it's better for you. These are made with whole grain flour and I added some flax | chia meal to ramp up the nutrition. These can be made like drop biscuits on a sheet pan or added to the top of a pot pie or casserole for a really tasty crust. I've done it both ways and it's super delicious. 

I like to make these on the weekend for brunch when I have extra time and mouths to feed. There is something very satisfying about making dough or crust with a traditional pastry blender. You can use a food processor if you want to shave off a minute or two but my methodology in the kitchen is to really put my heart into every step of making something from scratch. A pastry knife is a multi - bladed tool with a solid handle and a curve. It's all one piece and is used for cutting cold butter into flour. You'll find a picture of mine below.  

Try setting your table for your next meal with some fresh picked flowers in a simple arrangement.  Use a nice vase and a tablecloth to brighten up and contrast your plate. Make your ritual something beautiful and artistic. You will likely take more pride and thought in what you are putting into your body, and I bet your food will taste better too.

INGREDIENTS
1|2 cup whole grain flour
1|4 cup almond flour or pastry flour
handful of flax | chia meal
3|4 teaspoon baking powder
1|4 teaspoon baking soda
1|4 teaspoon kosher salt
3 tablespoons unsalted butter
2 tablespoons non - gmo canola oil
1|2 cup plain greek yogurt

DIRECTIONS
Preheat your oven to 350. Mix the flours, baking powder, soda and salt in a bowl with a whisk. Cut the butter into chunks with a paring knife and add it to the dry ingredients. Using a pastry knife, cut the butter into smaller pieces by rocking back and forth until it resembles coarse corn meal. You can use a food processor for this step if you do not have one. Add the oil and the yogurt and mix until just combined. If you over mix at this step, your biscuits will not be light and flaky. They will be dense and tough instead. You just want everything incorporated. Use a non - stick baking sheet or parchment paper. Drop the batter in mounds. Don't worry about making them round. They will turn out perfect and crunchy on top by doing this. Bake for 20 minutes until they are golden brown on the edges. This recipe makes 6 biscuits.

Serve with your favorite recipe - they go with just about everything!

ENJOY!